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October 2010
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Mushroom Olive Empanadas and Chimichurri Tofu

This post could also be named “….or why I’ll never be making anything but Mexican Food every again” because I finally caught up with the rest of the Vegan world and got my own copy of Viva la Vegan” by Terry Hope Romero.  I can’t wait to give the coconut flan a try, but I started off with some savory stuff…my own rendition of savory stuff based on what I had in the pantry/fridge of course…

First off I did the mushroom empanadas you can see in the picture section of the book, but based on what I had, switched out whole wheat flour for white, button mushrooms for the fancier ones it called for, green olives for kalamatas, and the “steak” seitan I’d made for the “steak n cheeses” .  It actually came out really well, although they were a bit bland before being dipped in salsa.

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Considering this was my first time ever making empanadas I think I put them together pretty well…there were no explosions, no leakage, and they weren’t too thick or too thin.  I’m still not a fan of rolling out dough though, and thank good for cutting around a bowl, because I am seriously incapable of rolling out anything perfectly round.

My next pull from the book was the chimichurri tofu, which I ate on a bed of spinach, as nontraditional as that is.  I have a feeling tofu isn’t terribly traditional in Mexican food either, so I don’t feel bad…  I’d bought this block of tofu at Whole foods and when I opened it, there seemed to be a large bite missing from the corner, so I was unable to make even rectangles, and thereby had some uneven cooking, but I REALLY liked the chimichurri.  I was just glad the recipe called for parsley because there’s no way I could’ve handled that much cilantro…which seems to be all over Mexican food.

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I’m not sure what’s for dinner yet tonight…but I’m pretty sure I’ll be pulling more from the book…perhaps I’m just an honorary latina this week…or wish I was.

Selah.

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