World of food

Traditional English Breakfast turned Vegetarian.
Ingredients:
Tomatoes
Eggs (If Vegan take out)
Mushrooms
Toast
Beans

Puerto Rican food

Because I’m Puerto Rican, I eat pasteles when ever I went to my grandma’s when I was little. I didn’t like it at first but it turned out to be my favorite food. Pasteles mean ingredient is pork, and since I became a vegetarian almost 3 years ago, I haven’t had it. Today my mom and I, made a vegan version, It was really good.

Pasteles

Ingredients:

STUFFING
4 bell peppers
2 small onion
4 cloves garlic
8 oz of mushrooms
4 oz of green olives
1 tablespoons oregano (dry flakes)
1 bay leaf
MASA DOUGH
6 green plantains
Cup of soy milk
WRAPPING
20 Pieces parchment paper (cut into approx. 8 in X 4 in rectangles)
20 Pieces of kitchen string (Cut into 18 inch. lengths)

PART 1 – MAKE THE STUFFING
1. Brown the veggies, with olive oil
2. Set aside and let cool.

PART 2 – MAKE THE MASA DOUGH

1. In a large bowl, peel and grate the green plantains blend together.

2. You are now ready to assemble and wrap the pasteles.

PART 3 – WRAP THE PASTELES

1. Set the dough aside and prepare a work surface to assemble and wrap the pasteles. If you have friends helping you, set up an assembly line.
2.Set aside the pasteles you are going to eat right away. You can freeze the rest.

PART 4 – COOK THE PASTELES

1. Bring a stock pot of salted water to a boil. There should be enough water to cover the pasteles.

2. Boil the pasteles for 1 hour.

3. Unwrap the pasteles before serving.

Serves: Makes about 20 pasteles.

London, England

England has produced some great things, from the Beetles to Doctor Who. One of my favorites is One Direction and Doctor Who. Doctor Who just had it’s 50th anniversary and one direction is going on a tour next year.

England is also know for their well know food, Fish N’ Chips. Fish N’ Chip is fish dipped in batter and chips is another word for French fries.

Fish N’ Chips Recipe

Ingredients
For the chips:
3 3/4 pints (2 liters) vegetable oil
2 pounds (950 grams) floury potatoes, like russets, peeled and cut into large chips

For the batter:
1 cup plain flour
1 cup beer
2 egg whites, whipped to soft peaks
Salt
4 (9 ounce/250 gram) fillets haddock or cod, skin on, and pin boned
Directions
Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F (160 degrees C.) Blanch the cut potatoes in the oil until soft, but not colored, about 4 minutes. Remove and drain.

Mix together the flour and the beer, then fold in the egg whites. Turn up the heat of the oil to 350 degrees F (180 degrees C). Dip the fish in the batter and fry for a few minutes with the chips until golden brown.

Drain on kitchen paper and serve.

Arizona

Nik Wallenda tightropes across the grand canyon. He has to be crazy! After nearly 23 minutes, Nik Wallenda is the first human to ever cross the Little Colorado River Gorge on a wire.

Arizona has great food too, in a restraunt in the Grand Canyon there is this amazing Red pepper soup!

Red pepper soup

Ingredients

Original recipe makes 4 to 6 servings

2 tablespoons butter

4 red bell peppers, chopped

1 onion, chopped

4 cloves garlic, minced

24 fluid ounces Veggie broth

1/2 cup heavy cream

1/8 teaspoon ground black pepper

Directions

Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.
http://allrecipes.com/recipe/red-pepper-soup/

Vegan Corn and red pepper soup

INGREDIENTS:

16-ounce bag frozen sweet corn, thawed to room temp (or fresh corn if you have it), divided
half of 1 large red bell pepper, deseeded
1/4 cup nutritional yeast (or 1/4 cup raw cashews or Parmesan cheese – not vegan)
1 heaping tablespoon coconut oil (use another oil like olive or canola if you’re sensitive to coconut flavor)
1 teaspoon cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, or to taste
half of 1 small red onion, peeled; optional
1 to 2 cloves garlic, peeled; optional
about 1 cup water (or use coconut water, milk, almond/soy/nut milk, cream)
salt and pepper, optional to taste

DIRECTIONS:

To the canister of a high speed blender, add three-quarters of the bag of corn (about 3 cups, just eyeball it), all the remaining ingredients, about 1/2 cup water, and blend. Based on how thick soup is, and personal taste preference, add more water until desired consistency is reached.After desired consistency is reached, stir in remaining corn by hand to preserve texture.Optionally, add salt and pepper to taste. I didn’t.Soup may have gotten warm in your blender canister. If not, and you prefer it warmer, transfer to a microwave-safe bowl and heat until warm, about 1 minute. Alternatively, soup can be heated gently on the stovetop. In warmer months, soup can be served chilled, like gazpacho. Soup will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months.
http://www.averiecooks.com/2013/10/creamy-vegan-corn-and-red-pepper-blender-soup.html

St. Louis, Missouri

Percy Jackson in the Mississippi River right under the Gateway Arch.

St. Louis is known for its favorite Gooey Butter Cake. It started out as a mistake, but ended up being an awesome dessert. One restraunt that is know for great cakes is Park Avenue Coffee. Its not vegan but vegetarian you will love it.

GOOEY BUTTER CAKE

Servings: 6 to 8 servings
Prep Time: 30 min
Cook Time: 40 min
Difficulty: Easy

Ingredients Add to grocery list

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
http://www.pauladeen.com/recipes/view2/gooey_butter_cake

Vegan Gooey Butter cake

Yields 1 (9×13-inch) cake
Cake
* 3 Tbsp. Almond milk (or other vegan milk), at room temperature
* 2 Tbsp. water
* 1 ¾ tsp. active dry yeast
* 6 Tbsp. Earth Balance, at room temperature
* 3 Tbsp. sugar
* 1 tsp. kosher salt
* Ener-G egg replacer equal to 1 egg
* 1 ¾ cups all-purpose flour

Topping
* 3 Tbsp. + 1 tsp. light corn syrup
* 2 Tbsp. water
* 2 ½ tsp. vanilla extract
* 12 Tbsp. Earth Balance, at room temperature
* 1 ½ cups sugar
* ½ tsp. salt
* Ener-G egg replacer equal to 1 egg
* 1 cup + 3 Tbsp. flour
* 1 Tbsp. of imitation butter flavoring

* Powdered sugar, for dusting to your heart’s desire

Lightly grease a 9 x 13 inch metal baking pan with, you guessed it, (vegan)BUTTER and set aside.
Note: you can use a glass pan, but it would require a longer baking time and would result in a crust that is, in my opinion, too hard as opposed the desired crisp, buttery crust.
1. In a small bowl, whisk milk with yeast. It can be tricky to get it to dissolve in a thick milk like almond- as much as you can will work.
2. With a handy dandy stand mixer paddle attachment, cream the sugar, salt and butter.
3. Scrape down the butter from the sides of the mixing bowl, add “egg” and mix again.
4. Alternate adding the flour and yeast mixture, scraping down sides of bowl as you go. Beat the dough on medium until a ball forms on the paddle attachment.
5. Press the dough into greased pan, spreading throughout the entire bottom of the pan. Cover with tea towel and allow to rise for a few hours. (Mine never rose much, but this results in a thin, less bread-like 1st layer)
6. When dough is almost finished with the rising step, preheat oven to 350 degrees.
7. For the topping, mix corn syrup, water and vanilla in small bowl or a coffee mug.
8. Again with the stand mixer, cream the butter, sugar and salt.
9. Déjà vu- scrape the sides and add the “egg”.
10. Next, add the butter flavoring to smell
11. Then begin alternating syrup mixture with flour.
12. Dollop topping mixture onto the yeast dough and spread with spatula until relatively even.
13. Bake for 30 minutes (more for a glass pan). Cake is down when the top sides become golden brown- center will still be wiggly.
14. Allow cake to cool completely to room temperature, slice and dust or DROWN in sifted powdered sugar.
http://www.littleveganthatcould.com/2011/04/guest-recipe-for-gooey-butter-like-no.html

Down in Louisiana

New Orleans has great food. And there are great restaurant there. There is a vegetarian restaurant named Green goddess, and there is vegan food there also.

If you’re a pescatarian then New Orleans is the places to go for food, seafood is everywhere. Get Seafood Gumbo at Gumbo Shop, and Antoine’s is another great restaurant in the French Quarters.

Louisiana Seafood Gumbo

Total Time:
1 hr 30 min
Prep
30 min
Cook
1 hr 0 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
Olive oil, for sauteing
1 1/2 medium-sized onions, coarsely chopped
1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped
8 cloves garlic, finely chopped
1/2 green bell pepper, coarsely chopped
6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan
Roux, recipe follows
6 tomatoes, roughly chopped
Stock, recipe follows
1 pound shrimp heads reserved for stock
2 or 3 crabs, cleaned,and chopped into chunks
Lemon slices
Chopped green onions
Serving suggestion: with rice or as a soup
Directions
Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, and okra. Add the roux and mix thoroughly to pick up all the excess oil in the pot.

Next add the tomatoes and bring the mixture to a boil. When mixed, strain the stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions

Roux:

1/2 cup flour

Olive oil

Combine the ingredients in a separate pan. Brown on a medium high heat until it turns light brown.

Stock:

9 cups water

Shrimp heads

1 stalk celery

1/2 lemon

1 bay leaf

3 basil leaves

Creole seasoning (recommended: Dash)

Salt and freshly ground black pepper

Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.

Yield: 6 servings

Cooking Vegetarian

Plants have protein too you know!

World of food

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