• About
  • Recipes by topic
  • Vegan Recipes

lushesfood

~ luscious food from us lushes

lushesfood

Category Archives: peanut free

Stuffed arepas

04 Friday May 2018

Posted by Zoli in cheese, Columbian, gluten free, kids, party bites, peanut free, quick and awesome, sandwiches, Sauces, snacks, Venezuelan

≈ Leave a comment

Tags

arepas, columbian recipes, salsa verde, stuffed arepa, vegetarian party food, venezuelan recipes

stuffed arepas close upstuffed arepasstuffed arepas-3

For cooking the thicker arepas that you can eat like a sandwich:

1) Follow the original recipe here, or watch this video here.

2) Pinch off golf ball-sized bits of moist dough and roll into smooth balls. Roll them out with a rolling pin, or place the dough balls between two sheets of oiled wax paper and press down with a cutting board. This is easier as you can do several at a time.

3) Heat up oil or butter in a frying pan and grill each side till crispy and golden brown. This is how you get the lovely crust of the arepa.

4) Heat up the oven to 350F and finish cooking in the oven for about 10 minutes.

5) Remove from oven, slice, and serve with whatever filling you fancy. Anything! Even just a pat of butter. Other fillings might be scrambled egg, black beans and avocado, cream cheese, mozzarella and tomato.

This morning we had little snack-size arepas with spinach and mozzarella, tomato and gruyere, sweet potato and salsa verde, and chipotle jackfruit with salsa verde.

Advertisement

Share this:

  • Pinterest
  • Facebook
  • Twitter
  • Email
  • Print
  • Tumblr
  • More
  • LinkedIn
  • Reddit

Like this:

Like Loading...

Vegan mushroom carbonara

23 Sunday Apr 2017

Posted by Zoli in italian, pasta, pasta sauce, peanut free, quick and awesome, vegan, Vegetarian

≈ 4 Comments

Tags

mushroom carbonara, vegan carbonara, vegan pasta, vegetarian pasta


It’s not really a carbonara. There’s no cream, no rich egg yolk, no panchetta. Forgive me while I gluttonly remember how that simple, lovely pasta carbonara tasted, bite by creamy bite. One of the first things my husband ever cooked for me… A bit of richness and sophistication, presented on chipped plate in a ratty kitchen of a squat in Wimbledon. Ok, I’m done now. I enjoyed that little memory, but those lovely irresponsible days are gone, and I just don’t eat like that anymore. For whatever reason you might be looking for a vegan carbonara pasta recipe, this one here is straight up delicious. Even to the non vegans!

Ingredients
Serves two (double recipe for more)
Prep time: 5-10 min.
cooking time about 15 min

1/2 lb of pasta of your choice
1/2 can coconut cream
Assorted mushrooms, sliced (the more, the merrier)
3-4 cloves garlic, minced
olive oil and extra virgin olive oil
1-2 dried chilies
1 tbs of mushroom seasoning (from an asian market) or a pinch of mushroom liquid or powder stock
pasta water as needed
Sea salt and fresh ground pepper

1) Start with your fried garlic topping. This will add so much flavor to the finished pasta. Heat up about 2 tbs of extra virgin olive oil in a wok or frying pan and gently fry garlic till light golden brown. Do not burn. Poor olive oil and garlic into a bowl and set aside.
2) Heat up a tbs of oil and fry the mushrooms on high heat with generous sprinkling of salt and pepper. The panchetta in carbonara is super salty and we’re trying to replicate that creamy, salty flavor. I used 1/2 a box of button mushrooms and 1 cup of porcini mushrooms, but any will do. Stir and fry until cooked down a bit.
3) Start cooking the pasta according to directions. You will need some of the starchy pasta water to thicken the sauce. Also, remember that the pasta will finish cooking in the mushroom sauce.
4) When the pasta has cooked about halfway, go back to the mushrooms to finish the sauce. Add the coconut cream, 1-2 dried red chilies if you want a tiny kick (as long as they are not broken and the seeds stay inside, the pasta will not be spicy), mushroom stock or seasoning and stir. Cook down for a couple minutes, and add in 1 small ladle of the pasta water if needed. It’s ok if it is soupy, as the noodles will absorb a lot of liquid when you add them.
5) Taste the sauce and add salt and pepper if needed.
6) Before the pasta reaches even al dente, use a slotted spoon to transfer them to the mushroom sauce. Cook down until pasta is perfectly al dente, stirring so that all the noodles absorb the stock. Add a bit more coconut cream or pasta water as needed.
7) Serve with fried garlic oil on top!

Share this:

  • Pinterest
  • Facebook
  • Twitter
  • Email
  • Print
  • Tumblr
  • More
  • LinkedIn
  • Reddit

Like this:

Like Loading...
← Older posts

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 328 other subscribers

Recent Posts

  • Vegan pho
  • Sweet and spicy plantain
  • Vegetarian/Vegan Bánh Bèo – Savory steamed rice cakes
  • Stuffed arepas
  • Arepas

Recipes

  • breakfast
  • British
  • brunch
  • cheese
  • Chinese
  • Columbian
  • comfort food
  • cookies
  • dessert
  • drinks
  • french
  • gluten free
  • Guyanese
  • healthy
  • indian
    • dahl
  • italian
  • Japanese
  • kids
  • kids lunchbox ideas
  • Korean
  • luxurious leftovers
  • Malaysian
  • Mexican
    • tacos
  • Middle Eastern
  • party bites
  • pasta
    • pasta sauce
    • rice noodles
    • soba noodles
    • udon noodles
  • peanut free
  • pizza
  • pizza sauce
  • Polish
  • quick and awesome
  • salad
  • sandwiches
  • Sauces
  • Singaporean
  • snacks
  • soup
  • spanish
    • tapas
  • spices
  • Street food
  • Tea
  • tex mex
  • Thai
  • the basics
    • bread
      • baguette
      • ciabatta
      • English farmhouse loaf
      • flatbread
        • chapati
        • paratha
      • fougasse
      • naan
      • pain rustique
      • pita
      • roti
      • rye sourdough
      • sandwich loaf
    • crepes
    • eggs
      • omelettes
    • homemade cheese
    • pastry
    • rice
      • basmati
        • lemon rice
        • pulao rice
      • jasmine rice
      • risotto
  • tomato sauce
  • Uncategorized
  • vegan
  • Vegetarian
  • Venezuelan
  • Vietnamese

Archives

January 2023
M T W T F S S
 1
2345678
9101112131415
16171819202122
23242526272829
3031  
« Jul    
© copyright lushesfood 2013

Blogroll

  • Discuss
  • Get Inspired
  • Get Polling
  • Get Support
  • Learn WordPress.com
  • Theme Showcase
  • WordPress Planet
  • WordPress.com News

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • lushesfood
    • Join 328 other followers
    • Already have a WordPress.com account? Log in now.
    • lushesfood
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: