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The Official Viva Vegan! recipe review (to be updated).

New book by Terry! Very excited. It does look slightly more complicated than I'm used to, with the longer techniques, but I'm ready for a challenge!

A Few Essential Latino Vegan Recipes
Annatto infused oil
I was thinking that if I didn't notice a difference with the oil, I probably wouldn't do this again because it's a bit of a process; mainly because of the staining, and the fact that it's oil, so it sticks to everything. I doubled the recipe, because I wanted to use the bottle for the finished oil. It was a beautiful dark dark orange. I loved it in the rice! I'll do it again sometime. (AC)
Very purdy color! It made my rice purdy as well. I do agree with AC that it stains things so be careful but I thought it was very easy to make. (amymylove)
Basic onion pepper sofrito
I made a quarter of this recipe because I didn't want a ton, and it worked out pretty well (the same time on the stove worked). I used mini bells (red, orange, yellow) and red onion, and it came out very sweet. The bell pepper flavor mellows out a lot. It's so tasty (sweet + greasy) that I'd like to eat it alone or with bread, but it feels too decadent. (fb)
Maybe I didn't dice the veggies fine enough but I had way more than 1.5 cups.  I would have blended it if my blender worked.  Doesn't look or taste like the sofrito a PR co-worker gave me one time.  Still it worked in the recipe I used it for, but now I have tons leftover.  I might freeze it because that's what my coworker does. (tweety)
I made this once... It was alright, makes a ton, and i would rather just add bell peppers, onions, and garlic to recipes instead of making this... makes too much (amymylove)
Sofrito con aji

Sofrito con cilantro and achiote

Sofrito con tomate

Sofrito with spices
I added the cumin, coriander, and paprika. Yummy! I didn't taste any on its own (can imagine what it tastes like), but it was a great addition to the Venezuelan beans. Oily, but there's no other oil in the beans. I made a portion of the recipe, but I can see how it would be good to make a big batch to have on hand. (AC)
Chorizo seitan sausages
Easy to make.  I made these to go in the Drunken Beans with Seitan Chorizo, but I had some extra sausages, so I froze them for later.  This is really convenient as long as you take the time to defrost them in the freezer before mealtime.  They have great flavor on their own...ate them sauteed in a little oil alongside Peruvian Potatoes with Spicy "Cheezy" Sauce. (kristinv)
These came out pretty soft, but not stretchy like raw gluten or anything. They're spicy, but not over the top, and go well as a fake meat in various things (so far, tofu scramble, taquitos, and pizza), and they have a pretty strong tomato flavor. (fb)
not that hard to make and very tasty.  I followed the recipe precisely.  I used the annatto-infused oil with grapeseed oil and crushed annatto seeds and used that.  (Tweety)
The taste is delicious but the texture is a bit too soft. I tried frying it in slices but I just felt like it wasn't firm enough. Anyone else have the same sentiment? (intheend)
I like them, but everyone is right about the texture - a bit softer than I would have liked, and I baked them for an extra 15 minutes trying to avoid this....I used chipotle seasoning instead of cayenne because I was out and it was extremely smoky and spicy - next time I'd try to tweek it a little to get the texture a bit firmer... (erinmonster)
Very good! I may like these even more than the chorizo from VB. (dannibazaar)
(made by oww) Delicious, really enjoyed it. (shelloid)
I agree that they were a bit soft, but they fried up nicely. I loved being able to vary the flavours and spice. Delicious! I have used it with the Potato-Kale soup (Caldo Verde). (blinknoodle)
I've made these twice now, awesome flavor, but i think they cook better if you make them into 8 sausages instead of 6... they don't cook  to the right texture in the specified time with 6 (amymylove)
Chipotle chorizo
Very good... not amazing but good enough to make again. (thirteenblackbirds)
Hot aji chorizo
This is the best seitan I've made! So good. I followed the directions using aji panca. I didn't measure the spices, and next time will add some more cayenne..or more heat. I used the annatto oil, which I love (it actually didn't stain my hands even with all the kneading). After first mixing, it really seemed to loose, so I added a bit more VWG. The measurement for the foil pieces is too big! I ripped mine in half, and that was plenty. Baked for 35, and planned to let them set until dinner, but P wanted some for lunch. They definitely didn't set out for 40 minutes, and were still warm, but great. I even liked it before sauteing (which I don't know that it needs). Flavor is good (just needs more spice), and the texture was great. P thought I bought them! Love. I think the texture might be better with the added VWG? Just a few tbs. (AC)
Steamed red seitan
I like this one better, and it might just be due to the hefty amount of ketchup in the ingredients. It's more savory and has a stronger flavor. I could eat it on its own, in a sandwich... pretty good stuff. I used it for anticuchos and saltado. (fb)
This has a "softer", less chewy texture than the seitan recipes I'm used to.  It was good, though!  And best of all, it's another easy recipe that you can prepare ahead of time and have seitan ready to go for a quick meal. (kristinv)
This was alright. I'm not a huge fan of the texture and wouldn't make it again. (intheend)
was quite pleased with how this turned out because it was very moist going into the steamer.  Like the reviewer above, it was a bit soft, but was good.  (tweety)
I read on PPK that someone else steamed it for an additional 15 minutes and that it improves the texture. I did that and I am in love with it ever since. (intheend)
Wow AMAZING!!!! I only took a bite out of one of the "steaks" since I am saving these puppies for empanadas tomorrow but WOW! One of my new favorite ways to make seitan!!! The seitan was a bit different texture-wise as I was kneading it but it worked out. TRY THESE!!! (amymylove)
very good seitan. i can't really say a whole lot b/c it was my first time making seitan, but i was really pleased with the result. i think i added more wheat gluten than it called for, and i steamed it for like 45 minutes (based on the suggestion above).   (thirteenblackbirds)
good, a tad bit on the soft side - very similar to the chorizo sausages, just less spicy....I halved the recipe, thinking it was going to make a ton and it really didn't - next time I'll make the full batch. (erinmonster)
This tastes great.  I steamed it for 45 minutes, per the reviews above, and the texture is good.  It's still extra moist though.  It was so wet while I was mixing it, I thought maybe I measured something wrong. (veggydog)
Made it because Amy made me, (from all her delicious looking pics on her blog,) Yep, its awesome....I let mine totally cool overnight in the fridge, and the texture was firm, not at all spongy, thank goodness!  I even made a double batch, used some for tacos, and some as breaded veggie nuggets. i steamed for about an hour, because I am lazy and I HATE spongy seitan, and it was perfect! (babysgotsauce)
Glad I finally had everything to make this, barely. I had to 1/2 the recipe due to low VWG, and had to use regular flour. I was afraid it wouldn't come out! It looked like it would be too bready, and too wet, but it came together. I tried to follow the directions closely. The flavor is great, and the color is beautiful. I also steamed for 45 minutes, and baked in the foil for another 15. It's 100% better after chilling, so don't skip that. Great as is, great fried and crispy. (AC)
I was very concerned when I made the dough as it was super super wet, but I persevered anyway.  Once cooked I loved the flavour and soft texture.  However on cooking it up in a sauce I found it did break down quite a bit.  I will be making this again but will either add more gluten flour, wrap it tighter or cook for longer to firm it up a bit.  I liked the addition of cumin, as I've never added that to seitan before. (shelloid)
These were okay. They did the job just fine, but by no means my favorite way to do seitan. I'll be trying the white ones soon, though. (andini)
I am reluctant to say that I did not like this at all. The texture was so awful to the extent that it nauseated me. Maybe I'll try making it again, increasing the steaming time. But I threw out this batch. Just plain...bad.  Then again, I'm not really big on seitan, I mush prefer tofu and tempeh. (dannibazaar)
Steamed white seitan
Eh, it's cool I guess. I think it could use a little more seasoning... maybe some soy sauce as the liquid, more herbs? It has a bit of a subtle flavor that, when used in another dish, it pretty much gets covered up. It gets pretty firm by being steamed, but I still prefer baking seitan in a water bath; steaming makes it a little gummier. I do appreciate, though, that it's a functional, quicker recipe, and doesn't use a partial can of beans like the sausages from Vegan Brunch.  (fb)
This is my favorite seitan!! It is now my go-to recipe. (intheend)
Amazing seitan but I like the Red Seitan better. (amymylove)
tastes like seitan....I made 2 big loaves instead of 4 and steamed for 45 minutes - this was firmer than the red seitan, and I almost think I liked it better.... (erinmonster)
My head must have been somewhere else during cooking time, because I pretty much messed this up. It actually came out pretty tasty, but I didn't adequately measure ingredients (which I don't feel comfortable doing with seitan), I didn't have the time to let it chill after steaming, and it ended up almost burning in my pot. That being said, it was easy to put together, and the flavor is pretty good. Texture will probably get better overnight, but it's not my favorite. The steaming method is not my favorite because I don't have a good steamer, and I never understand why she calls for such huge foil pieces! (AC)
Salsas and Condiementos
Cashew crema
This was okay on it's own but when it's on top of something it blends right in.  (intheend)
Ughhh this was so disgusting... I wonder if I did something wrong?!? I took a little taste and ended up throwing the whole thing out. Yuck! (amymylove)
Chimichurri sauce with smoked paprika
holy moses this is garlicky. It's a very strongly-flavored sauce all over, and very thick. I like everything in it (cilantro, garlic, parsley, etc), so it's good, and I don't think you need a whole lot to flavor something.  (fb)
I cut down on the garlic, because we just had the green sauce with is also really garlicky. I think I used 3 cloves..so still pretty garlicky. We don't normally like fresh parsley, but it works with everything else here. I don't have smoked paprika, so I used regular + a drop of liquid smoke. I added more red pepper flakes, because I wanted to use this in a soup to spice it up. I don't know that I would want to dip something in this (maybe), but it worked so well in a bean and veggie soup that I made. I thinned it down quite a bit with water. (AC)
Chocolate chile mole sauce (A oaxacan wannabe)
Very time consuming but it makes a lot so it's worth it. I grew up eating black mole imported from Mexico so I'm really picky. I liked this recipe and would make it again but I wouldn't say it's my favorite. But if you're not as discriminating as I am, I think you would really dig this. (intheend)
I didn't really like this. I'm pretty sure I got the proportions right, but I felt that there was (gasp!) too much chocolate. Not necessarily too much cocoa flavor, but it was too sweet. I used the Abuelita chocolate, so perhaps other brands are less sugary. Still, I would rather just use cocoa and then sweeten as needed. Also, this recipe makes a boatload of sauce.  (fb)
Classic roasted tomatillo salsa
Pretty good. Sweet-sour, easy to adjust spiciness. I made this with large tomatillos, but I probably would have preferred the small type... the large ones have a fruitier taste. Good recipe, but nothing too "omg!" about it. (fb)
Be careful with this one...you really need a broiler-safe pan.  I'm still trying to scrub all the burnt tomatillo juices off of one of my pans.  The salsa tasted really fresh and green, probably due to the cilantro.  Very yummy! (kristinv)
This is pretty good though not spicy enough for me (I used 3 jalapenos with seeds), I swear it tastes like it has lime in it but I guess that's how tamatillos taste? I give it 4 out of 5 stars but I probably won't hassle with making it again. (amymylove)
Roasted tomato salsa

Creamy avocado tomato salsa (Venezuelan guasacaca)
Yummy, yummy, yummy. This is not too, too different from a guacamole, but it's delicious. I didn't mash mine a lot, because I wanted to really taste the avocado. I love all the flavors, and used sriracha for the hot sauce. I used lemon juice and some white wine vinegar. No parsley, but cilantro. Will make again. (AC)
This is a bit closer to what I think of as guacamole. It's pretty well-balanced, so though I usually eat avocado-type things with salsa, it didn't need it here. (fb)
I really wasn't expecting much, other than a guacamole type salsa, but OMG the sum of these ingredients is equal to is parts because it came together so freakin' deliciously.  I used lime juice and not vinegar and cut back on the onions some and used cilantro and not parsley and used tabasco for the hot optional hot sauce.  Loved this. (tweety)
Fresh tomato salsa with roasted chiles

Dried chile salsa

Winter salsa

Green onion salsa
I was afraid this would be too oniony. I mean, look at the name. But it wasn't. Instead, it was waaay too vinegary. I should have added vinegar/lime to taste, but oh well. Definitely needs to be combined with guacamole or something mild, or may otherwise be ulcer-inducing.  (fb)
Green tomatillo sauce
A pretty regular tomatillo sauce. I thought it might be too watery, but it worked fine for the purposes of the potato-chickpea enchiladas. It would probably need to have less water to be a salsa or something though. (fb)
I usually make my own tomatillo sauce and decided to try this one. I did not like it at all but my family did- so I guess it was just me. (intheend)
I am in love with this stuff. I skip some steps though. I just boil the tamatillos and throw them in the blender with the rest of the ingredients (I did this the first time and the second time I looked at the recipe I realized I had missed steps) and it tastes perfect to me... Amazing as salsa as well! (amymylove)
Habanero melon papaya salsa

Peanut sauce (Salsa de mani)
For the "milk" I used some leftover light coconut milk, and I added some salt and cayenne. It came out pretty greasy... ok, it's peanut sauce, but the coconut milk might have actually been a bad idea, and maybe I should have avoided using the oil called for in prepping the onions. But, I liked it (just very heavy - it's thick!).  (fb)
this was just okay. i thought it mainly tasted too much of cumin and needed more flavors. i've only ever had asian-style peanut sauces, and maybe they are just my preference. i won't make this again. (thirteenblackbirds)
Pickled red onions
These are pretty good, kind of citrus-y flavored and not really onion-y. I have tried them on a sandwich and they were a good edition. I can't wait to try them as a taco topping. I also had them on nachos (with some Red Seitan and vegweb's melty cheese) and they were yummy. (amymylove)
Very citrusy, but other than the eggplant torta I made them for, I wasn't sure what else to do with them. (andini)
Pine nut crema
This is so delicious! It was about my favorite part of the whole meal. I was a little bitter buying pine nuts, because they are so expensive, and I've never loved them more than any other nuts, BUT the $6+ 1/2 cup was worth it for this. It gets much smoother than a cashew cream, and the flavor is perfect. I put lots of dollops on top of the spicy tortilla casserole, and had some leftover for topping. I tried to broil it, but my pine nuts got done before anything happened to the crema. I don't know if I love it that much more when it's baked, but I love it, period. Will make again. (AC)
Really good. The pine nuts add a nice richness normally absent from tofu, and because it's rich a little goes a long way. If pine nuts weren't so expensive, I'd probably use them instead of cashews for all 'cheesy' things because they went so well here. (fb)
Red chile sauce
This stuff is really good! I made it to go along with my tamales but yummmmm I wonder what else I can mix it in! (amymylove)
A bit different from the recipe because I used fresh garden chiles. I wasn't sure about the heat in them, so I removed the seeds in quite a few. I just sauteed them with the onions and stuff. I followed the directions otherwise, but added a splash of chipotle sauce. Yummy! Mine came out with just the right amount of heat, and the flavor is really good. (AC)
This was good even though we doubled the tomatoes by mistake. Deseeded the Ancho chilis so this wasn't spicy in the slightest! Worked well with the tamales. (blinknoodle)
Simple Latin tomato sauce
I made this to eat with the Farmer's Market tamales. I used canned stewed tomatoes, so it would up a little sweet. At first I was considering not adding the lime at the end, but I did, and I like that it adds a little bit (but not too much) of a tang. I think it depends on what form of tomato you use though... maybe if you use not-super-ripe fresh ones, it won't need it. Anyway, this seems like a pretty versatile sauce you could even use on pasta. Though it has cumin, it's not so strong that this couldn't go with anything. A whole recipe of this worked well for a half recipe of tamales.  (fb)
I used crushed tomatoes and I loved the texture. The taste goes so well with the pupusas. I have some left over that I'm going to put on top of some fried tofu. (intheend)
So good, so green dipping sauce (Green aji sauce)
This sauce was pretty awesome! I used it as a dip for my new batch of Sweet & Spicy Seitan-Potato Empanadas (As advised by Terry). I added probably doubled the vegan mayo cause I love my sauces creamy. This also makes a yummy salad dressing! I would also wait to add the water to make sure you really need it. (amymylove)
soooo delicious!! my husband and I loved this. i didn't add the cilantro or water, and probably added more lettuce and more mayo (wasn't measuring).  i can't believe how easy it is to make this sauce! (thirteenblackbirds)
This is the most vibrant green! I put it in my vitamix and it looked awesome on top of the mashed potato pancakes. The taste is perfect also. (intheend)
Really good! It's surprising that something mostly made of... lettuce... can be so tasty. The seasonings are spot-on. I used most of it as a salad dressing, which is weird, using lettuce as a dressing for lettuce, but it's tangy & herby so it works. The lettuce gives it a very "fresh" taste. (fb)
Made this for the empanadas. It's good! Nice and fresh and easy. I used 1/2 a large/hot jalapeno. It tasted spicy when I first tasted it, but then wasn't really that spicy over all..could have used more. I didn't add any extra water. My mom said she thought the romaine brought the freshness down a bit, but I liked it. I might have added a bit too much. I'd make this again. (AC)
Spicy salsa golf

The only guacamole recipe I ever make
I was slightly skeptical when I made this, because it doesn't have any garlic! I usually make my guac with garlic, and no onion, but this actually came out tasting quite similar. I used 1 jalapeno, and it was spicier than I wanted for guac. Pretty tasty, but I'll use my regular recipe. (AC)
I used 3 smaller avocados instead of 2 regular, didn't add the full amount of lime or salt, and it came out pretty limey/salty. Next time I'll just add to taste. Yeah, like any guacamole recipe, it's guacamole... pretty much always should be made to taste, right? (fb)
Like AC I was skeptical of a guac that doesn't contain garlic, as I always always add it.  But it came out good without it, not great though, just good.  I liked the addition of cilantro, which I don't usually add to guac.  May use again, but would add a bit of garlic or garlic powder. (shelloid)
Smoother guacamole

Bocadillows, Snacks, and Appetizers
Bite size green plantain sandwiches (Patacones)

Refried beans

Cubano vegano sandwich
I made my own cuban bread using this recipe http://www.oo.com/kitchen-warfares-cuban-bread-tampa-style/ I used EB shortening instead of lard. This has been the best sandwich of my freaking life. I cannot wait to make this again. You should seriously try making the bread- you won't regret it! It was also easy in my opinion. (intheend)
this was pretty delicious - not amazing like I had hoped, but definitely a good sandwich....I used a foccacia style bread and sweet pickles, onions and peppers that Andy's grandma pickled for us - that was the best part!  And used daiya instead of sliced cheese. (erinmonster)
I'm going to review this even though I really changed it up.  I used a pitta bread as that was the only bread product I had in and used the steamed red seitan instead of white and no vegan ham.  I also can't get vegan cheese very easily, so used a homemade thick cheeze sauce.  I layered mustard, gherkin, mojo seitan and cheeze sauce in the pitta and toasted it all in my George Foreman grill.  I loved it!! Although the mojo seitan was hidden a bit with the mustard and gherkin, which was a shame.  BUT I'll probably make again! (shelloid)
Eggplant torta sandwich
I really enjoyed this.  It was an exciting combo of ingredients and I liked putting eggplant in a mexican dish. I didn't bother with the jalapenos and used shredded green cabbage for the lettuce.  The chipotle mayo was especially good. it was a bit time consuming to put it all together.  will make this one again. (thirteenblackbirds)
Very tasty! The chipotle mayo was great, and the pickled red onions were very tasty on this. (andini)
Calabacita torta

Mashed potato pancakes with peanut sauce (Llapingachos
Greasy patties of mashed potato & flour! I like the texture of these - like halfway between a dumpling and mashed potatoes. They
probably could be pan-fried like burgers (without extra flour coating) instead of shallow fried. (fb)
I can't wait to make these again. I made them using red potatoes cause I wanted a little more texture.  (intheend)
Mexican side street corn
Very basic idea, but something I've never done. I roasted the corn in the oven, and it came out perfectly done. I ate it with some ancho dressing (goes well, similar to street corn), bf ate it plain. Definitely a good way to be lazy about fresh corn. It would also be good with just lime juice & tapatio instead of mayo. (fb)
I did the oven roasting method, and I liked the corn a lot, but it wasn't THAT different from boiling it. It didn't really had any roasted flavor, or anything. I liked it. I took a tip from the ancho dressing, and added some ketchup to my vegenaise mix. I liked it a lot on the corn, but I slathered too much on! I don't know how well the corn and topping meld, and I don't know that I'd do that again, but good. (AC)
Love me some elotes! I cut mine off the cob (amymylove)
Delicious!!!  I wasn't expecting much but was very pleasantly surprised.  What I did was mix everything up before I slathered in on the corn.  I used mayo, regular chile powder, some lime and crumbled up some Mexican oregano...the sum is much greater than the parts. And she's right, this is messy.  Loved this. (tweety)
i loved these. i used wildwood garlic aioli so mine was pretty garlicky and delicious. can't wait to make these again.  (thirteenblackbirds)
Nutritional yeast

Viejo Bay

Mini potatoes stuffed with mushrooms and olives (Papas rellenas)

Mixed mushroom ceviche

Rocoto pepper

Tostones with avocado and palm ceviche
I've never had hearts of palm, and they cost a pretty penny, but I was quite impressed by this. It's like one of those weird-ingredient-salsas, except it blends right in. A little tart, fresh, with avocado = I like it. I didn't really explain what it was to my boyfriend, and as he was eating it, he remarked "you know what this reminds me of? umm, what's it called. Ceviche." haha. well, there you go. somehow it's like ceviche. (fb)
Ensaladas
Cilantro citrus vinaigrette
Really good! I used 1/2 an orange for juice, and some added zest. I think I used 1/3 cup oil instead of 1/2, and it worked fine for the cabbage salad. I used the mustard powder. A good, simple vinaigrette. (AC)
I used olive oil, orange juice (no lime juice) and prepared dijon mustard.  Seemed a bit oily...next time I'll probably use less than 1/2 cup. This was good served as part of the Classic Cabbage salad. (kristinv)
(with classic cabbage salad) I actually made this a few weeks ago but forgot to review it...I loved it and so did the fam. I liked the lime in the dressing. It's different. (dannibazaar)
good but i'm not sure if i will make it again. (thirteenblackbirds)
I made this for my parents when I was home, and my dad really loved it. I ended up adding more citrus than called for (both orange juice and lime) (andini)
I made this, sort of. I used part oil-substitution (from Bryanna Clark Grogans Almost fat free cookbook) and parsley + coriander instead of cilantro. I liked the orange juice in this, this time I did half lime/half orange but next time I think I'll make it with just orange juice. (eldsjal)
Creamy ancho chile dressing
i used a little less than 2 oz, which was actually 7 dried anchos and not 4. It wasn't too hard to make though it seems like a lot of steps for a dressing, and it's pretty good. So far it's gone best with the roasted corn, but I also thinned it down (1:1 with water) for salad dressing. I still love my goddess dressing, but it's a reasonable alternative - kind of smoky sweet. (fb)
Chipotle in adobe

Fresh gazpacho salsa dressing
Extremely delish!  Mine came about a bit thin, but that didn't bother me so much.  I used maybe 1/4 cup of onions rather than 1/2 cup because I don't like the strong taste of raw onion and all I had was yellow onion, not sweet like she calls for. (tweety)
I thought this was pretty good. I wasn't sure how many tomatoes I had, so I eyeballed the veg. I liked the flavor, but P thought it was too spicy for a dressing (I even deseeded the 1/2 jalapeno). The consistency surprised me as it came out almost creamy and whitish (I guess from the oil). Fresh tasting. Not necessarily something I'd make again, but good. (AC)
Any noche romaine and fruit salad with candied chile peanuts

Fall to Winter version

Black bean corn salsa salad

Chayote and potato salad with capers and peas

Chipotle Caesar Mexicano

Classic cabbage
Easy cole slaw type salad.  Used the cilantro citrus vinaigrette, and they worked really well together. I never know the best way to shred cabbage, so I just diced it pretty small, and grated carrot. Tomato is good in it. A nice, light side. (AC)
This side salad comes together really fast if you have a food processor to shred the carrots and cabbage.  It makes a nice, simple side to more flavorful dishes. (I served this with the Peruvian Seitan and Potato Skewers.) (kristinv)
I actually made this a few weeks ago but forgot to review it...I loved it and so did the fam. I liked the lime in the dressing. It's different. (dannibazaar)
fresh, quick side dish. i prefer a mayo coleslaw, but this is good for something lighter.  (thirteenblackbirds)
Very good! One of the tastiest cabbage salads I've made I think (that hasn't been coleslaw). Had it with gallo pinto, but I think it would work well with tacos too. (eldsjal)
Fruity chile slaw

Hearty warm yuca and cabbage salad
I used potatoes because I had a bunch I needed to use, and the store didn't have yucca anyway, although I love yucca.  I used it with the tofu chicharrones above and this was one of those unexpected "OMG this is freaking awesome" dishes.  The dressing is was amzaing and I'm going to make it again to use as an everyday salad dressing.  Took all my willpower to stop eating and not devour the entire amount I cooked.  Once the dressing was mixed with the tofu, the tofu went from meh to awesome.  (tweety)
Not too tough to prepare, actually. The cabbage salad is lightly seasoned (mostly a lime and garlic flavor) and keeps well. I made the tofu chicharrones to go with this, and it worked well, sort of like home-made "bacon" bits (but more savory and greasy). It's sort of an odd combination of fresh raw stuff (the salad) and something greasy and fried (chicharrones), but it's easy to eat, and I never got tired of it. The smoky flavor compliments the dressing well.  (fb)
Mango jicama chopped salad
I made this without the mint or chile powder added. I enjoyed it, my husband thought it was just ok. That just means more for me. (ascwing)
Yummy!  Pretty much a standard salad/salsa recipe, that I've made in similar variations, and I always love it.  I didn't want to get fresh mint so I just used some dry and let it marinade for a bit.  (tweety)
Salted chile powder

Peruvian red chile corn salad with limas and cherry tomatoes
I tried aji panca for the first time - tasty. Pretty mild, very smoky/sweet/kind of fruity like Terry describes. Anyway, I prepared limas instead of canned, but this was maybe not a great idea because they were the large type and wound up starchy/mushy (...oops), and this came out ok. I think I'd like it better if I hadn't already had the palm ceviche - it has a similar thing going on, but just isn't as flavorful somehow. I like corn, aji, cilantro, but... I don't know. I might change it around next time. Also, if you use canned limas, it's very easy to put together. (fb)
Quinoa salad with spinach, olives, and roasted peanuts
i made a warm version of this that turned out great.  I sauteed the onion, garlic, and some shredded cabbage (in place of the spinach) , then added the other ingredients and mixed that in with the quinoa.  The peanuts are great in this and I recommend tracking down the aji amarillo paste if you can.  (thirteenblackbirds)
Salvadorian marinated slaw (Curdito)
It's pretty much like curtido. Actually, it should be exactly like curtido (already vegan), but I'm not sure what's different... I think there might be red chile in the curtido I've had. Anyway, it's good, kind of like cole slaw but more tart.  (fb)
I hate slaw but this is just kick ass. I will be serving this at my next BBQ. (intheend)
For our party, we made a mega-batch of this in a thirteen-gallon garbage bag.  There were mere shreds of it left over - shreds! - by the end of the night.  So good! (subpolka)
I love this so much, I pretty much eat it on a daily basis! I usually half the recipe because I don't have that large plastic bags, but if I could, I'd triple the recipe so I could have it all week long. It only gets better and better the longer it sits. I eat it with any kind of food, not just latin/tex mex. (eldsjal)
Quite good. I was impressed that a few ingredients came together well.  I followed her technique of weighing them in two plastic bags in the fridge.  I this really helps to bring the flavors together so the vinegar doesn't overpower it.  The only change I made was I used 1 tsp of regular table salt because I don't have "coarse salt".  Salt is important in this to draw out the juices but I think 1 tsp worked just fine.  I made it very spicy with a whole fresh jalapeno rather than pickled ones. (tweety)
Why do you all love this so much?! I'm not really a cabbage fan, but this seems to be loved by all...not I! I marinated it for a whole day, but maybe it needs overnight and more? Mine was just bland and quite dry. I think I even had a bit less cabbage than called for (used a 1 pound preshredded bag). I think my parents liked it ok, but will not make again. I think I'm done with cabbage! (AC)
Shredded carrot jicama

Spinach Brazil nut gazpacho salad

Spinach avocado chile

Tomato salad with sweet crisp onions (ensalada chilena)

Herbs

0 likes

Beans and Rice, Los Dos Amigos
Basic beans from scratch
This is pretty much how I make beans anyway, except without salting first. I thought that made beans tough, maybe it doesn't, idk. Anyway, I followed this (except salt) for pinto beans. It worked, but I think the boiling time is too long - after soaking overnight, beans usually take 60-90 minutes to cook for me, and I believe she mentions 2-2.5 hours. (fb)
I've cooked beans many times, but never with kombu. Thanks to faunablues, I had some to add. She says in one portion of the book that the adding salt during cooking making beans tough thing is a myth. Which I believe, because I've always added salt anyway, and never had any problems. I used pinto beans, and soaked them for about 7 hours. I also think the given cooking time is too long (2-2.5 hours), because mine were very done after about 1 hour. I added part of an onion for flavor. (AC)
This was the first time I'd cooked beans, and I think it turned out very well. Definetely tastes better than canned beans! But I agree with the above reviews, the stated cooking time is too long. I cooked the beans for a little less than two hours and they were almost too soft. But I soaked my beans for longer than 8 hours. (eldsjal)
Homestyle refried beans
I decided to make this recipe because I had a bag of oldish pinto beans and a few onions taking up space in a cabinet.  I thought, 'how good could refried beans be?', then I thought, 'it's Sunday, what better do I have to do?'  They are 100% worth the effort!  You can't possibly imagine how deeply flavorful these beans are.  Rich, creamy, almost decadent.  AND...they practically make themselves.  I immersion-blended mine after cooking. (mdv)
I usually add seasoning/stuff to my beans anyway (homemade or not), so these weren't spectacular to me. They are very tasty, though..and I like the consistency of a liquidy bean. Not a recipe I'd follow again, but good. (AC)
A bit boring. I didn't find them very flavorful even though I used home cooked beans, so I added more spices but it still wasn't great. Don't see any reason to use this recipe again. (eldsjal)
Red beans with Dominican style sazon
I really liked the sazon. I omitted the OJ since i was serving this with orange rice.  It was a tasty sauce.  I wasn't crazy about the beans I put in this -- I used canned kidney beans-- and if I make it again I will try it with a different kind of bean.    (thirteenblackbirds)
I used pinto beans because for the life of me I could not find red ones for less than $3 a pound (a crime). Anyway, the sazon has a mild pepper flavor because it is simmered for a while, and though this has orange juice it doesn't really have a distinctive orange flavor (I forgot that it even had it). I still felt like this was kind of plain though, and might be better mixed into other things, such as rice or stew. (fb)
Loved this.  I chose the optional addition of orange juice and that was a poor choice for me, too fruity and sweet.  That's not a reflection of the recipe but personal tastes and I like beans hot and spicy.  I was generous with the hot sauce on this and the orange juice interfered.  I used a poplano pepper instead of a cubanelle She cooks the heck out of the sazon 12 minutes in the fryer and 30 minutes with the beans. Question for the cooks.  I made the recipe pretty much following her instructions and as I was dumping the sazon and juice in the beans for the final cooking I realized I hadn't drained the cooked beans.   She clearly says to drain the beans of the soaking water, and maybe she presumes after cooking all the water would have been absorbed since she's specific about using 4.5 cups.   At this point should I have drained and rinsed the cooked beans?  I had water leftover in the beans, and they cooked quicker than the 1.5 to 2 hours, more like only one hour. (tweety)
Venezuelan style black beans (Caraotas)
Delicious!! The flavor here is perfect (plus more salt). I love the sweetness. Not too sweet, but perfect hint. I think next time I would make the tomato sofrito, instead of adding a tomato, because I couldn't tell it was there. Love these. (AC)
Delicious! Never thought of using brown sugar in beans but it worked so nicely. (intheend)
pretty basic recipe if you ask me.  I loved it though because being Floridian, this is the one Latin dish I've been exposed to over and over again.  I like this version better than the Cuban style I'm used to. I added a jalpeno because beans need heat.   It makes a ton and I'll be eating it for days.  (tweety)
Colombian style red beans
Fantastic!!!  I had made a red bean dish earlier in the week so used two cans of low sodium black beans, didn't add any extra salt because the broth had salt.  I used the slightly-ripe plantain like she suggested for more sweetness, but also added a chopped jalapeno for heat.  I used only 1.5 cups of broth and cut down the cooking time to only 20 minutes...I though 40 minutes would have been too mushy for my tastes.  I had the sofrito in the freezer from making a batch a while back, so this was a very easy dish to make. The combination of swet-hot and spicy was a winner.  (Tweety)
I served this with brazilian styled white rice and am glad I did because it balanced the sweetness from the beans due to using a ripe plantain. I felt like it would be too sweet to serve with plain white rice. Either way, this is a good dish and pretty effortless. Serve it up with some fried plantains on the side and you're good to go. (intheend)
These are pretty good. I used small red beans. I used red pepper in my sofrito so it was quite sweet with the plantain. Make sure you don't cook all the sauce away so you keep them with some juice for the rice. (blinknoodle)
Drunken beans with seitan chorizo
Normally I don't like going through all the effort of making bean dishes from scratch, but this was well worth it!  The beer adds a lot of flavor.  I didn't have any tequila on hand, so I didn't bother adding it.  The only thing I would change would be to add more tomatoes.  We had leftovers for a few days, so the last day, I added some extra tomato, and it was perfect! (kristinv)
the beans were awesome!  Very flavorful, even though I didn't use an authentic mexican beer - it was Sunday, so I used Coors Light....my only complaint is that the chorizo got mushy simmering in the beer for that long - I think I wouldn't add it next time until the very end, so it would stay a bit crispier....served it over Cilantro Lime Rice. (erinmonster)
delicious. i rarely start from dried beans but i think it definitely paid off in this recipe. i used negra modelo beer, no tequila, and no epazote (i subbed some cumin and coriander). also, i added the browned chorizo at the end (on top) because i didn't want it to get too soggy. next time i would mix it in during the final 5-10 minutes.   (thirteenblackbirds)
This turned out awesome! 5 stars (amymylove)
Costa Rican refried rice and beans (Gallo pinto)
Probably the best beans and rice I've had! I didn't even have the Worcestershire sauce to add (will do next time), but everything melded so well. I used a green pepper for the red, and two hot peppers. I also added a splash of sherry wine, and used the vegetable broth. Brown rice, and black beans. Had it with a cucumber, corn, and tomato salad. Yum! (AC)
Influenced by AC's review above, I gave it a goo....it's good..frying the rice gave it a bit of a geasy texture, but it was good...I used olive oil. I used red beans, and Thai chili's, and followed the recipe pretty faithfully, except I left out the salt because I used broth and canned beans that were salted.  (Tweety)
This was good. I'm surpried I liked it since it had liquid smoke and cumin in it (not a fan, usually). Very hardy and filling. I will make them again (dannibazaar)
I really loved this rice dish! The flavors were awesome... The vegan worchestire and liquid smoke make for an amazing rice recipe. (amymylove)
I used red beans from Venezuela.. mmm. They are fabulous in this dish. I also made sure to use the salsa lizano and was glad I did. This dish isn't strongly flavored and pairs wonderfully with some avocado slices on top. (intheend)
This was really good.  I did not have cilantro so I did not put it in.  The next time I make it the cilantro will be going in. (monkey7)
Love it.  So simple and easy and delicious.  I have made this two times so far and each time I've had to add a lot more liquid than it calls for but apart from that followed the recipe pretty much exactly.  I was usrprised at how much I like this recipe - given that I've made it twice in 3 weeks, it's a good sign. (shelloid)
Gallo Pinto is absolutely my favorite rice dish. I could easily eat this at least once a day for the rest of my life. But those of you who don't use salsa lizano, you're really missing out! I add about 3 tablespoons salsa lizano when cooking, and then top with some extra when serving. I also add a tablespoon of toasted sesame oil along with the beans and spices. This is what makes the perfect gallo pinto! My sister, who has lived in Costa Rica for quite some time always use toasted sesame oil when she makes gallo pinto. Try it! (And don't use quite as much oil for frying if you don't want too much fat). I also use home cooked beans, brown rice, 1 teaspoon liquid smoke instead of 1/2, an extra clove of garlic and more salt. Since I didn't have any cilantro (and don't like it much anyway), I subbed it with parsley and 1/2 tsp coriander. (eldsjal)
excellent. I definitely want to make this again. (thirteenblackbirds)
Classic stovetop long grain white or brown rice
This is a basic rice recipe, but it works well. I like to just keep an eye on it and take it off the heat as soon as the top looks to be getting fairly dry. I've done several versions (vegetable broth, garlic and onion, green onions, almonds, lime, pepper...) (AC)
I've never really liked rice, but since I first tried this recipe I think I love it! I think it's the margarine that does it, plus the half teaspoon of salt, which is more than I've used before when I've cooked rice. (eldsjal)
Cilantro lime rice
I like this. I used key (Mexican) limes, which are a little less bitter than regular limes, and it came out with a nice mild (but noticeable) lime flavor. I didn't use broth (just water), and used the specified amount of salt. Often stuff in v'con would be too salty if I did this, but this was perfect. I think the rice could even suffer more cilantro, but that's just me. I had it with thai curry. (fb)
Delicious! This is P's favorite rice ever, and I really like it. I used a veg. bouillon cube with a bit of soy sauce, and used two limes for zest and juice. I also did 2 green onions, instead of one. I usually do 2 cups liquid with 1 cup rice, but the 1.5 liquid worked just fine. It was absorbed in about 15 minutes, and the rice was actually done. I almost let it go too long! Pretty perfect. Would be great with lots of different things. Simple, quick, delish. (AC)
Very tasty side dish!  I used some sea salt and water rather than broth (amounts specified in recipe).  Served it with the Pan Grilled Vegetables in Chili Lime Beer, and the flavors of the two dishes worked nicely together. (kristinv)
Just what I'd expect and totally hit the spot. (intheend)
This is the second time now than I made the "Cilantro-Lime Rice" and this is a recipe I will be making often. I think 20 minutes cooking time is far too long. 15 would be better as my rice was a bit dry. I still needed the added salt, even though I used veggie broth, maybe the broth cubes I have aren't that salty compared to other brands, I dunno. I also doubled the amount of green onions and cilantro and added about a teaspoon of garlic powder to the recipe. (amymylove)
a bit too much lime for me, but still very good - went well with the Drunken Beans with Chorizo! (erinmonster)
Meh.......I think using brown rice in this recipe didn't work and made it weird.  I also didn't have lime zest so added extra lime juice and over did it. (tweety)
very good. it's an easy way to dress up rice so  I will likely make this again. (thirteenblackbirds)
We've made this a few times.  Pretty good (if not a bit mild) as-written, but a little coconut milk punches the flavor up quite nicely. (subpolka)
Yellow rice with garlic
I like the saffron garlic rice from VCON better than this one. It was still good though so try it and see which one you like better. (intheend)
This uses the annatto, and the rice was delicious. I love the color. The flavor was excellent, but next time I won't add the bit of salt at the end, because my broth was salty enough. I used brown rice, but followed recipe. Great. (AC)
Yummers! I added extra cilantro, this dish is really easy and beautiful too! I think she got the cooking time correct on this rice dish. (amymylove)
Arroz con coco (Savory coconut rice)
I never have much luck with rice dishes where you have to add the exact amount of liquid to cook the rice, and this was no exception.  But it may have been my fault as I hadn't realised I had added coconut cream instead of milk until near the end of cooking.  I did have t add quite a bit more water whilst the rice was cooking as it was really dry but the rice was nowhere near cooked.  I also got a little confused as the instructions mentioned adding 'the white pepper' but this wasn't listed in the ingredients.  So I just added a pinch or so of pepper.  I didn't use raisins in this dish, as I didn't have any, but used the optional fresh pineapple.  Overall, I didn't really like the final dish....it seemed too sweet for a side dish, which is how I was using it.  In fact it reminded me of salty rice pudding.  Won't bother making again. (shelloid)
very good rice. there is white pepper in the instructions but not in the ingredient list, so i just added a pinch.   i added the raisins and it definitely tasted like a dessert.  i've never bothered to toast coconut before and it was a delicious finishing touch.  (thirteenblackbirds)
I also had a problem with the liquid/time. I think this will vary greatly depending on how much coconut cream/liquid you get for the 1 cup. I had to add some extra water, and the rice still wasn't quite done. This wasn't a huge hit overall, but I liked it ok. P doesn't really like coconut rice. I added the pineapple, and that made it better. (AC)
Savory orange rice, Brazilian style
Yummy! I was planning on doing the white rice, but realized I only had brown. I added the juice of a lemon that I had setting out, and ended up with maybe 1/2 cup orange juice (using them up). I did the water because I wanted to taste the flavor, but will try broth next time. Very delicious. We needed more salt than the 1/2 tsp. The rice has a great, simple, robust flavor. I've only recently been able to make (near) perfect brown rice, and this was almost there. I just wasn't patient enough at the end. A great side dish. (AC)
I was afraid there'd be an intense orange flavor, not so. It's actually a nice switch; subtle flavor, and goes well wherever rice goes. I had it with the posoles. (fb)
yummy. nice change from regular rice. will try it next time with brown rice. (thirteenblackbirds)
I used orange juice from concentrate so I don't think the flavour was as intense as it should have been. After sauteing the onion and garlic, I must admit I threw everything into my rice cooker for good results. Mild orange flavour only. (blinknoodle)
We really liked this!  I only made it because I didn't want plain rice with my dinner and this was the only recipe I had all the ingredients for.  Like fb, I was concerned this would be overly orange (or too much like dessert rice!), but it really wasn't.  I used broth not water and I think that helped it to be savoury, rather than a sweet dish.  Like I normally find when I'm cooking rice with the exact amount of water to be absorbed, I did need to add more water to ensure my rice was properly cooked, but no too much.  Definitely a keeper of a recipe. (shelloid)
Brazilian style white rice
Good rice. Pretty standard way to make rice, with added onion and garlic. Good. Sometimes a person just wants some white rice! I fluffed in nut. yeast and cilantro. (AC)
I loved this rice! It pairs up beautifully with the feijoda but really it would work great with anything. (intheend)
Vegan Asado: Tofu, Tempeh, and Seitan
Chimichurri baked tofu
The strongest flavored tofu ever. I think one could easily use half as much chimichurri for this amount of tofu, as it winds up pretty garlicky. Like, the garlic flavor remained with me for over a day. Because it's so strongly flavored, it's probably better to have this in small pieces with something else, like rice. (fb)
fb was right about this dish, it's a dish that is heavily flavored but it wasn't overpowering when I served it along side gallo pinto. Even though it's strong, I really enjoyed it and wouldn't change anything about it. (intheend)
Tofu chicharrones
interesting mix of flavors, the smokey taste is strong and good.  It was too greasy and next time I'll use less oil and just scramble it.   I had to use a lot of paper towels to degrease it.  I didn't use frozen tofu as I didn't plan ahead.  I crumbled the tofu.  I made it specifically for the dish below. (tweety)
I didn't use as much oil as directed, but my pan wound up being dry for the last batch. It certainly gets crispier with more oil. I'm not sure what "real" chicharrones taste like, but this was like little chewy, crispy, greasy pieces of bacon. It's definitely worth freezing and pressing the tofu for this, otherwise it would just be smoky tofu. It went well in the yuca/cabbage salad, but would probably go well anywhere. I'm not likely to make it again any time soon though, because of the amount of prep and the greasiness.  (fb)
Zesty orange mojo baked tofu
Yummy! I didn't like this quite as much as the Latin baked tofu, but it's still really good. I like the method of double baking with two marinades. I added some extra lime juice. The flavor is more subtle than I was expecting (I was expecting BAM flavor), but it's really delicious. I would indeed call it zesty. I think I would recommend grating the garlic in (like the Latin baked) instead of just chopped. (AC)
Really strong orange flavor here. In fact, it probably doesn't need the zest or as much zest. I really liked it though, and was a nice change of the typical tofu flavor - savory and citrus. I'd make it again. (fb)
I thought the "Zesty Orange Mojo Baked Tofu" could have gone a little easier on the orange peel (I googled it and 1 orange zest equals about 2 tablespoons, I think only 1 tablespoon would have been better) but other than that it was delicious. I also grated the garlic because to me, it is much easier than mincing it or chopping it small. (amymylove)
This has a heavy orange taste but I was loving it! I could see this going into a wrap or a sandwich. I didn't use all the oil recommended as I felt it would be excessive. I used half of it (I think that was 1 1/2 tbsp) and it came out just fine. (intheend)
Unlike intheend, I thought the orange taste got lost, but I did cut down the orange zest as one reviewer suggested. I made a double batch of this and I thought squeezing all those oranges (and limes!) was a lot of work for little payoff since the citrusy taste got lost. I really like the method she uses of baking the tofu halfway and then pouring the marinade over, because I can mix up the marinade while the tofu is in the oven. This gives me a head start on cooking the tofu, and it means dinner is on the table sooner.  However, even though she doesn't use that much more oil than other baked tofu recipes, I think the oil in the marinade separates more easily and the tofu can seem oily and greasy in the end. (This is true for the Latin Baked tofu too). DH liked it so will probably make again. (jkl)
This is the first time my tofu had a good flavor.  I did not use the orange zest because I was lazy but next time I think I will.  It has a nice orange flavor with out it though.  (monkey7)
What made this meh for me is that it calls for soy sauce and then a teaspoon of salt which made it way too salty for my tastes.  But it's my fault because she says "or to taste" and I should have left it out.  I got a sense of deja vu eating this so I'm going to see if I reviewed it already.  (tweety)
Latin baked tofu
This tofu is amazing. It's our favorite baked tofu, ever! My tofu block was 19 oz, so I just increased the initial oil and soy sauce by 1/2. She "warns" that the marinade will almost cover the tofu, and it did. It seemed like a lot of marinade, but was pretty much perfect. However, I cooked mine the initial 20 minutes, did the marinade, and then cooked maybe 15-20, and the marinade was already really thickening. My tofu didn't need the full 30, and the marinade was all perfectly soaked in. The flavor is amazing, and my tofu texture was perfect. Love, love. (AC)
Quite good.  I'm not as gaga over it as AC, but it's definitely delish.  I used white whine and didn't quite have 1/2 so diluted the 1/3 cup I had with water and it was good that way.  Very interesting mix of flavors.  I give it an A! (tweety)
i liked this but my husband did not. we usually eat tofu in small cubes in other dishes, and I don't think he liked this dish because it was so blatantly tofu.   I thought it got better in the fridge after a day or two eaten cold and I may use it this way next time for sandwiches. (thirteenblackbirds)
It's all right. Tastes fine, but not so great that it's worth the effort of baking tofu. Maybe grilling it stovetop? (fb)
This is the most perfect tofu in the history of life.  Something about the cooking method really helps the tofu absorb the flavor.  I eyeballed and substituted my way through the whole recipe and it was still 10/10.  I served this with the Homestyle Refried Beans from this book, kale simmered in adobo sauce (my recipe), coconut-garlic rice (my recipe), and a very non-authentic (and delicious!) blueberry cobbler from JOVB.   (mdv)
It owns. I don't use that much oil though- I did the first time and felt it was excessive. (intheend)
This was tasty and easy to prepare.  I would have liked the tofu to be a little firmer, but it's OK as is.  I used half the oil called for.  I'm not even sure that much was needed. (veggydog)
I had high hopes, but it really wasn't anything spectacular - oh, and I burnt it a little bit - 30 minutes on the second round is a bit too long in my opinion - it dried out pretty badly, but if it hadn't, I can see a glimmer of hope in this recipe.....served with Messy Rice. (erinmonster)
This tofu is bomb... I plan on making it again this weekend! Perfect texture (amymylove)
Baked tofu with salsa de mani

Tofu in sofrito

Mojo oven roasted seitan
This is tangy and delicious! It stays nice and juicy. (intheend)
Freakin amazing I love the marinade! Will make again! (amymylove)
I liked this marinade....wasn't overpowering, but made the seitan nice and juicy....but I think I'd cook it a bit longer next time, or use a higher heat.... (erinmonster)
I liked this!! I used some of a carton of OJ, instead of fresh but I bet it would be heaps better with fresh.  I also used the red seitan, not the white, but yeah it was good.  I found that after the stated cooking time there was quite a lot of marinade left, but that's good as I tend to like things saucy.  Will make again. (shelloid)
This wasn't my favorite. It might have been because of my white seitan recipe problems (see review), but this was just so so. I was expecting to love it, but it didn't pop for me. (AC)
Peruvian seitan and potato skewers (Seitan anticuchos)
I kind of stir-fried this in a cast iron rather than grilling or skewering. Smoky, tomato-y, heavy. Definitely serve with a grain and (non-potato) vegetable! I'd make it again. I think it's a good recipe to try aji panca with, because the flavor comes out well and is fairly central. (fb)
I made this with both the red wine vinegar and malt vinegar variation.  I definitely prefer the malt vinegar, because it's more flavorful.  This is an easy meal if you make the seitan ahead of time.  I did all my grilling on an indoor grill, which worked well.  Try to make the seitan chunks and potato chunks similarly sized so that both can get contact with the grill ridges for some lovely grill marks.  (My potatoes were too big...and the seitan didn't even touch the grill.)  I also tried this "free-form" in a skillet, and it helped to crisp up the seitan better than the grill.  Any way you make it, this dish is awesome! (kristinv)
Wow this recipe is flippin' fantastic! I included all veggies that were optional (Red bell pepper, onion, and small waxy potatoes) and because of this, I thought the recipe could use a little more marinade for the potatoes, but it was still to die for! I also don't have a barbecue so I just broiled these puppies for 10 minutes, flipping them halfway. I plan on making these again ASAP! (amymylove)
I make this ALL THE TIME... usually leaving out the potatoes and just doing the bell pepper, onions and Red Seitan (amymylove)
Wow!  Super good recipe.  The first time I had it was when I was at oww's so I thought it was amazing just coz she made it.   Then I made it at home and used kumara instead of potato and it was great.  I made it again last night with potatoes, seitan, onion and mushroom - and yes the potatoes are awesome in this - much better than the kumara which was great anyway.  I didn't bother with skewers and just stir fried it all together until the onion was just cooked.  I think the only other change I made was the chili powder.  I don't have any fancy schmancy chili powders, so just used a much smaller amount of my super hot chili powder (not the same stuff as US chilli powder).  Total win of a recipe and easy to make.  Will go into my regular meal rotations. (shelloid)
Malt vinegar
I definitely prefer the malt vinegar, because it's more flavorful.   (kristinv)
Latin shredded seitan
Flavor was delicious and soaked into the red steamed seitan. It was very tasty! (intheend)
tasty.   Not a "wow" but nothing bad to say about it either.  Again, the softeness of it bugged me slightly, but I'm more about taste than texture in food anyway.  (tweety)
I loved this!!  I wasn't sure what I was expecting, but with so few ingredients I wan't expecting too much, but yeah it was good.  I did add maybe a couple of table spoons more of chopped canned tomatoes as it was a little dry.  I think it would be good with chilli flakes in too to give it some kick.  Will definitely make again and try the other variations! (shelloid)
Cuban ropa vieja style

Venezuelan mechada style

Mexican chile braised seitan

Chipotle adobo seitan

Puerto Rican picadillo style

Seitan saltado (Peruvian seitan and potato stir fry)
I liked the way the baked fries came out, but it would probably be way easier to use frozen (though it'd be higher in fat - but this recipe is already pretty high in fat!). I subbed aji amarillo with aji panca, used the "red seitan" (I think it went well). I used red onion (according to my "expert" this is what Peruvian restaurants always use), and I ... forgot the garlic. Oops. Anyway, my boyfriend says that usually the fried are mixed & fried with the rest of the stuff at the end, and the red onion is usually pretty chunky and still a little crispy rather than thinly sliced and fully cooked. We liked it, though it was pretty salty. Next time I'll probably use frozen fries and pre-made seitan (faster), *not* forget garlic, use aji amarillo, and less soy sauce. Maybe even half soy sauce. All in all, it's similar to anticuchos (potatoes and seitan, similar marinade). (fb)
Straight up, this dish blew me away. Potatoes and seitan in a sauce with a little kick totally rocks. The only thing I did different was to use veggie broth instead of wine since I don't have any. (intheend)
I had red seitan in my freezer ready to go and was intrigued by the above review and thought I'd give it a try.  I agree, this dish is freakin' good.  Probably nowhere in this town is aji amarillo paste so I just used a jalapeno.  Otherwise I was faithful to the recipe.  I did not follow her serving instructions and instead mixed the potatoes in with the seitan mix at the very end.  My only complaint is that it called for six tablespoons total of oil and I wished I'd cut that in half. (tweety)
very good.  next time i would maybe try to add more of sauce (a little veg broth) because combining with the fries at the end made mine slightly on the dry side. (thirteenblackbirds)
Tempeh asado
I changed this by using fake chicken instead of tempeh. It came out great - limey & oregano-y. The seasonings were absorbed well and grilled well without getting too sticky.  (fb)
The marinade was good, but the finished product was okay. I thought I was going to have access to a grill but had to pan-fry instead. Next time I'll let it sit in the marinade longer and hope to cook it more thoroughly on a grill. (andini)
Ancho chile tempeh asado

Tempeh asado with Oaxacan style mole

Yellow chile grilled tempeh (With aji amarillo)
So, I know I don't like tempeh. But I made this anyway. Though aji amarillo is pretty spicy, this wasn't so much (then against I could be misinterpreting "heaping" tablespoon). Other than that it pretty much is... tempeh. I had it with leftover maple-balsamic-hot sauce from AVK to give it more flavor. (fb)
I saw that this recipe didn't work well with tempeh so I used seitan in it's place. I let it marinate for 30 mins and then cooked the seitan in my cast iron to get it to brown. I threw in all the extra marinade afterwards and cooked it all the way down. This is a total winner! (intheend)
Pan fried tempeh with sofrito
On a whim I bought a block of tempeh even though I generally don't like it. I used it in this recipe and it kicked ass! I used vegetable broth instead of wine but it was still so tasty. The tempeh really absorbs the sauce. (intheend)
I bought tempeh to try this recipe and still firmly believe tempeh tastes like ass (amymylove)
I was wary of this because tempeh tends to absorb lots of grease when fried.  Steaming for this recipe is essential.  That said, this was a pretty tasty dish.  I cubed the tempeh because that's how I roll with tempeh and I was generous with the oil for frying, trying not to be fat-phobic.   After frying the tempeh I put it on a paper towel and used the wine to deglaze the frying pan (after emptying out the extra oil) which is using the wine out of order, but I proceeded and knocked about five minutes off the cooking time and it was all good. I'll have to look and see when I reviewed the sofrito because I'm still using that batch that I had frozen at that time and it was good. (tweety)

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Complete Your Plate: Vegetables, Plaintains, and Grains
Fried sweet plantains
Plantains! Sweet, caramelly, greasy, slightly tart deliciousness. If you don't wait until the skins are mostly black, these will be a little more potato-like, so it's worth waiting. Also, I recommend *not* deep-frying these (shallow fry as instructed), because the oil will be plantain-flavored afterwards, and can't be reused unless... you want everything to taste like plantains. (fb)
These were easy to make and work great as an appetizer or snack.  I ate mine with a little salt and Tofutti sour cream.  My plantains weren't black enough, so they weren't as sweet as I was expecting...but still tasty! (kristinv)
Sweet and nutty roasted stuffed plantains
Not impressed. I used very ripe plantains, sprayed them with cooking spray, and they got really stiff & became pretty flavorless. It reminded me of under-ripe plantain, actually. The walnut-sugar filling is nice, but the plantain part is just blegh. Also, I added some fine slices of strong cheddar Sheese as the cheese sub, and that didn't go great. Tasted vomity. Yup. I think either steaming or fry the plantains would be a better route for me. (fb)
Crispy fried green plantains (Tostones)
I think the frying time might be off, or maybe my oil was too hot (stovetop, not a deep fryer). They needed *maybe* a total of 4 minutes; 2 before pressing, 2 after. They're pretty much potato in flavor (they don't taste very similar to the sweet version, or bananas). Also, they get very dried out & hard when left out/refrigerated, so I guess it's best to eat them the same day.  (fb)
Not so healthy, but really good. I haven't had these in such a long time...they are so good. Tasted just like the ones I got at a Puerto Rican restaurant once. (dannibazaar)
Even crispier tostones

Mofongo

Braised Brazilian shredded kale
This is not different than kale I've made before other than the "shredding." It's a good kale, and I do like the shred style..I'll do that more often. I always get lazyish and just tear my kale up. I love liquid smoke in greens. (AC)
this is a good quick side dish.  the liquid smoke definitely was the strongest flavor, but it wasn't overwhelming. not my favorite kale dish but very good and i'll probably make it again.  (thirteenblackbirds)
Calabacitas (Mixed squash saute)
I subbed kabocha for the calabaza (the only winter squash around now), and it eventually went mushy and took over, haha. I'm glad I added the optional corn, because otherwise it might be a little plain. I think this would be good with some hot sauce/tapatio. My MIL thought there was too much cumin, but that's crazy. Mild stuff here. (fb)
pretty standard kale...I was hoping for something special with the liquid smoke, but I never really taste it in anything I use it in.... (erinmonster)
Chiles
I did this with all zucchini. I also added some leftover garden green beans to the onion saute, and the optional red chile and fresh corn. Very delicious! I dunno why I never thought to salt the zucchini like that to get out extra moisture for the saute, but I loved it that way. I hate when zucchini gets watery. The flavor was great, and it was an excellent side. I added a lot of fresh corn, and I highly recommend it. (AC)
Swiss chard with raisins and capers

Spinach, or mixture

Pan grilled vegetables in chile lime beer
Good flavor!  I always enjoy cooking with beer...esp. Latin American recipes.  Softer vegetables work best. All the zucchini and summer squash was really good.  I threw in some Anaheim peppers, and they didn't absorb the marinade or soften up very well. (kristinv)
Yum! I used a bunch of asparagus for the vegetables, and it is definitely some of the best asparagus i've had. i used negra modelo beer.  i gradually added more and more marinade as it was cooking, until i used it all up. i let it marinate for about 15 minutes and cooked it for longer too i think.  anyway, in the end the marinade coated it almost like a thin syrup and it was tender and so delicious. (thirteenblackbirds)
I did not like this very much. I was thinking that 5 minutes was not long at all to marinate, so I did it for most of the day! That said, I couldn't taste the marinade at all in the veggies. I used some zucchini, okra, and green beans. A bit of a let down for me, and not something I'd do again. (AC)
Nopales

Peruvian potatoes with spicy cheezy sauce
I couldn't find aji amarillo paste, so I just used a chili paste I made from dried New Mexico chiles (it's hard to find very many kinds of dried chiles in my area).  This was a tasty sauce, and it was really good served over yellow waxy potatoes.  It wasn't as "cheezy" as I had expected, so I'd be interested to try it with more nutritional yeast or some shredded vegan cheese melted in. (kristinv)
I don't have the elusive commercial vegan heavy cream stuff, so I used coconut cream instead. Yeah, so my cheese sauce tasted kind of like coconut, but I like that it mellowed out the nooch flavor (which is often too strong for me in Terry & Isa's recipes). I also didn't use the crackers. The sauce would actually be a good sub for nacho cheese sauce, especially with the aji amarillo (gives it just the right spiciness). Next time I might try using half coconut cream and half soymilk to see if I can keep it creamy with less coconut flavor, but the coconut flavor wasn't too strong anyway. Also, the recipe states to blend the sauce once finished, but I don't really think it needs this if you're not using cracker crumbs. (fb)
I didn't really understand the potato part. You're just supposed to have boiled potatoes? I roasted some wedges to have with the sauce. I used aji panca (from fb), and panko for cracker crumbs (which I processed before adding to the sauce). It's good, but nothing spectacular. It makes a lot. Probably won't make it again, though. (AC)
My family and I must be lovers of aji amarillo because we LOVED this cheezy sauce. It's smooth, thick, and has just a little kick. It was so good that there was no leftovers. I also didn't have heavy cream substitute so I used So Delicious Unsweetened Coconut Milk. I use it for all my baking/cooking and it works fantastic- no aftertaste. (intheend)
Salsa a la huancaina verde

Crunchy fried yuca (Yuca frita)
I set aside some boiled yuca for the mojo recipe and fried it along with my tostones. I think I prefer it boiled; you can taste its subtle sweetness better that way. It does look pretty cool when fried though, and does get crunchy. (fb)
Yuca with Cuban garlic lime mojo sauce
Oh god, this was a lot of oil. Also, it doesn't seem too garlicky at first, but the leftovers take on the scent and flavor completely. That's pretty much the only flavor though, but I can't complain too much because I like yuca plain anyway - sticky, a tiny bit sweet. I didn't realize this till a couple weeks ago, but yuca = cassava, the stuff that makes daiya stretchy. anyway, it doesn't actually taste like cheese, is a pain to cut up properly, but is deelish.  (fb)
Mojo sauce with tostones

Amaranth polenta with roasted chiles
Quite good. My first time having amaranth! I thought the amaranth itself looked pretty weird after it was cooked first, but could barely detect it in the polenta. It just gives it a bit more texture. I used a roasted poblano, anaheim, and jalapeno. I also roasted garlic to use instead of fresh. The polenta didn't thicken up as much as my usual does, but it was fine. I did forget to add the lime. This has good flavor, but not necessarily something I'd want to make again. (AC)
Quinoa oyster mushroom risotto (Quinotto)
good quinoa dish. i used cremini mushrooms. i thought it could use more flavor. if i made it again i would add more of the aji amarillo paste.  (thirteenblackbirds)
One pot Stews, Casseroles, and Cazuelas
Potato chickpea enchiladas with green tomatillo sauce
I don't like chickpeas *too much*, but they worked well here. The enchiladas themselves would have been a little plain without the fixings. I only used half the amount of suggested pine crema. I could see using more, but definitely not the full thing (it would just be too much). The crema goes with the tomatillo sauce well. Seitan would probably help the enchilada itself stand out more. (fb)
Since I didn't like the tomatillo sauce I wasn't a fan of these enchiladas. The potato and chickpea mixture is good though. I'd make them again using the Red chile sauce recipe. (intheend)
OMG amazing! I left off the cashew crema though because it's sick, the enchiladas were wonderful without it, will make again!!! (amymylove)
I always leave off the Cashew Creama, and these always turn out fantastic... Great recipe (amymylove)
With seitan

Red chile enchiladas

Quick red posole with beans
This was thicker than I expected (easily changed), more like a stew, but quite tasty. I'm biased though; I like hominy. So there. Expect hominy, tomato, beans, cumin/oregano.  (fb)
Good.  Tastes like everyday chili to me, probably because I used everyday chili powder instead of a Latin one, but there's no latin store close. The latin community is across the bay in Tampa.  That said, I love chili and enjoyed this as well.  I did use a poblano chile pepper, and I used broth instead of bear and only used about a quarter cup to keep it thick.   There is no such thing as a 24 oz. can of diced tomatoes here  only 28 oz., so I used two 14's with sauce and it was very tomatoey which I liked.  Topped with avocado and broken taco shell. (tweety)
Nice, simple stew with good flavor! We ate it with homemade corn tortillas and topped with avocado and cilantro. I found a couple things misleading, though. It never tells what to do with the poblano so I just diced it. It also says that the recipe takes about 30 minutes to prepare...which might be true if you started with everything pre-chopped and the onion/poblano/garlic pre-cooked. More realistically this takes about an hour (including time to chop veggies). When served as suggested with toppings and tortillas we got about 6 servings total rather than 2-4. Also, it's totally gorgeous, so I couldn't help but take a pic! (kristinv)
I thought this was meh...too tomato-y and just boring... i pawned it off to coworkers for cash, they thought it was good/ decent (amymylove)
Really, really good. I liked this one a lot, and my roommate agreed. (andini)
I don't exactly know what posole is supposed to taste like, but I agree that it seemed like a soupy chili. This was my first time using hominy, and I really liked that aspect! First time using Cubanelle pepper but also added in red bell pepper, which is probably why it wasn't too different for me. I used broth instead of beer and found it quite soupy. I hope it thickens up as leftovers. I found it much better with cabbage and avocado as toppings. Not sure I'd make it again but it was good for a change. (blinknoodle)
Green posole seitan stew with chard and white beans
I was wondering if this was going to be like Manzana Chile Verde from V'con, but it was actually pretty different. More savory, and waay heavy with all that seitan and beans. It's hard to eat much of this at once. I used the "white seitan" recipe from here, and the posole flavors kind of took over, making the seitan seem kind of plain. It might actually be better to use TVP here so it can absorb those flavors.  (fb)
TVP

Creamy potato peanut stew (Guatita)
I didn't like this. I like peanut butter, but I just don't think it fits here. I always think I'm going to like these things, but something about the combination of pb + tomato + potato makes it taste like blah. Being used to sweet peanut buttery things, I thought this could use sugar, but in the end I still couldn't finish it.  (fb)
I didn't know what to expect from this dish because it just seemed so foreign with potatoes, peanut butter, milk, etc.  I happened to have all the dozens of ingredients, (I used chick peas instead of soy curls (shudder) or TVP and can say it was freakin' good.  Loved this.  I only garnished it with cilantro and ate it stew like instead of the traditional way with a mound of rice. (tweety)
I'm with Tweety on this dish, I freaking loved it. I thought the peanut butter was fantastic in this and nothing was out of place. I even put the lime juice in it (I'm really picky with lime juice) and I have to say that it balanced it out perfectly and livened it up. The TVP chunks in this give it a fantastic chewiness that appeals to omni's so this was a big hit. Definitely serve with a side of greens! (intheend)
Seitan
I used seitan in place of tvp, and don't have annatto infused oil yet/just left the oil out.  We both really liked this, it's peanutty, but in a completely different way to the asian or african flavours we're used to using peanut in.  Easy to make and way tasty.  I don't know that you'd want/need to serve it with a cup of rice though, when it's already plenty carbed-up from the potato, but maybe that's just me? (oww)
Chickpeas

Rice with pigeon peas (Arroz con gandules)
I'm always surprised with how well baked rice turns out, and this is no exception. It's a nicely balanced pilaf - a little vegetable, a little spice, a little bean/peas/whatever those things are. Oh yeah, pigeon peas. I got some canned from the Mexican grocery store, Goya brand. They kind of look like peas or raw chickpeas, and taste somewhere between a green pea and a bean. I don't know why they're not more popular in the US; they seem very versatile, and are mildly sweet and starchy.  (fb)
I liked this but I wasn't blown away or anything. It smelled so good in the oven I thought this would be something I would rave about but nothing really stood out. Definitely make sure you use it in the type of baking pan she recommends. I decided to make it in my cute retro pyrex dish and I ended up having to crank the temp up to 400 to cook it through. (intheend)
Brown rice

Add ins

Spicy tortilla casserole with roasted poblanos
amazing!! It was a huge hit in my Mexican family (the crema especially). If you have this book, you must make this!! I didn't seed the 2 serrano peppers and it was spicy- just the way I like it. (intheend)
Yes, fantastic! Really, really loved it. I definitely recommend spread the steps out over time, so you can just assemble or bake. I think it's really important to have great, fresh corn tortillas. I got some great, handmade ones, and they were delicious. Spend the extra money! I didn't peel the white potatoes, used 2 jalapenos (I think I even seeded them, which I don't usually do, and the sauce was still spicy..but not too spicy), and otherwise followed the ingredients. The sauce can be made ahead, the pine nut crema can be made ahead, chiles can be roasted/sliced, potatoes can be boiled ahead. The sauce itself is great, and could be used for a runny salsa type thing. Very fresh. The pine nut crema is superb, and you can't skimp on that. I do recommend seasoning the potatoes and/or roasted peppers, because I didn't..and the filling was lacking in salt. The potatoes def. need salt. I also wanted a little more sauce..but it did make a lot (seemingly). I did the pine nuts on top, and they browned before the crema could broil. So good, though! Worth it all. (AC)
Creamy corn crusted tempeh pot pie (Pastel de choclo)

Chickpeas

Arroz con seitan
It took forever but that's my fault because I prepared the seitan today also instead of doing it a day in advance to cut down on cooking time. Totally worth it!! This was a massive hit and I will definitely be making this again. (intheend)
I liked it. It's one of those meal-in-a-bowl type of recipes that can be the main thing for a meal. The rice is kind of lightly seasoned, which is good by me.  (fb)
Portobello feijoada (Brazilian black bean stew with portobello mushrooms)
First, I messed up the beans. I always reserve the bean-soaking liquid for cooking and the bean-cooking liquid for black beans (they're so much richer that way, and I don't believe discarding it reduces gassiness), which for once is exactly what is directed here, but... i burned the beans while cooking, somehow. So I rinsed the hell out of them to get rid of any burnt flavor, and despite all this it actually cooked up into being a pretty rich stew. The amount of liquid is just right here - fairly liquid when just cookied, but once it cools or is reheated, it's more like a paste. I used beef-flavored TVP slices (I just rehydrated them in the broth). The mushrooms aren't like "whoah, portobellos" in the stew, so a cheaper one could probably be subbed so long as the mushrooms are being stewed with everything, and not served on top as in the photo. The mushrooms weren't weird at all in this, and picked up the black bean flavor. I'd make it again, but... properly next time. (fb)
I got the courage to make black beans from scratch, and I am so glad I did. The beans turned out perfectly although it took 2.5 hours. As such, my timings were a bit off and I couldn't add the beans in early enough. It was still fine, although next time, I would wait until the beans are almost done before starting the feijoada. I agree that the portobellos were not very prominent. Next time I would add more. Very tasty.  (blinknoodle)
I used red wine for this since I'm not a fan of beer. This had great flavor and textures since there was TVP, mushroom, and beans. I would say the red pepper should definitely be added since it adds just a little bit of heat. (intheend)

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Super Fantastico Latin Soups
Creamy potato soup with avocado (Locro)

Cuban black bean soup
Pretty good. I wound up puréeing nearly the whole thing and letting it simmer a little more. It's slightly sweet, and faintly tastes of the vegetables in it so that it's really mainly a black bean thing (almost like refried beans). I like black beans, so I just ate it with white rice and nothing else. (fb)
I don't actually remember making this, but I've written "Excellent!" next to it in the book and noted that I added some smoked paprika to it. Hmm...I'll have to make that one again! (andini)
Thickened

Black bean soup habanero

Hearty pumpkin and cranberry bean stew (Porotos granados)
A great fall stew! From start to finish with dried cranberry beans, it takes quite a while, but there is a lot of downtime, as THR points out in her intro to the recipe. All that paprika gives the broth a nice color. The only thing is that with the partially pureed corn, the stew is kind of ... well ... ugly. (You probably know what I mean.) That doesn't stop it from being yummy! Pumpkin, tomatoes, and chile, oh my. (tmarkeim)
Sancocho (Vegetable, roots, and plantain soup)
I subbed kabocha for calabaza again, and it came out well, a little bit sweet. To me it's kind of plain, but could probably be adjusted with more lime juice and some chile. I also might pre-cook the yuca next time, only because I always manage to miss some waxy stuff or the central fiber, and it's hard to take out once it's already in a stew. (fb)
Sweet potato chipotle bisque
I made a third of this recipe but used one whole chipotle with sauce (the full recipe calls for a chipotle, so I tripled it). Like this, it's reasonably spicy. It would probably be pretty mild with the called for amount. I usually don't like *too much* sweet potato, so I liked making this spicy and having the addition of potato to mellow it out. It gets pretty thick, to the point it could be a sweet potato-chipotle spread. I'll probably use this to use up sweet potatoes in the future. (fb)
Quinoa corn chowder with limas and aji
Not a whole lot of liquid here, which is fine; I think I prefer it that way. I used gandules instead of limas, and used half aji amarillo and aji panca since I had both on hand. It's a little bit sweet, spicy, nutty (toasted quinoa), and all over a good, easily likeable stew. It's not really like corn chowders I've ever had, and the amount of "cream" added doesn't really make it creamy, it just kind of mellows it out. I used coconut cream as the heavy cream substitute.  (fb)
This is a thick stew that is hearty and incredibly tasty. I used aji amarillo and it had the perfect amount of heat for sensitive people in my family. This was the first time I've tried butter beans and I really liked them. I will definitely make this again. (intheend)
I really liked this. A thick stew more than a soup but that's the way I like my soups! I didn't use the aji paste, just chili flakes. A mellow, light yet creamy soup (I used unsweetened almond milk). I didn't use any toppings but they would likely make it even better. (blinknoodle)
Tropical pumpkin soup

Potato kale soup with sizzling chorizo
(mustard greens) OMG this was fantastic.  Again, I followed the recipe precisely using red onions because that was all I had, and mustard greens.  I think the mustard greens was good choice here because it have it as she says "a uniquely piquant" flavor. I think 3 tabelsppons of annato-infused oil to fry three links of seitan chorizo sausages made them too greasy.  I put them on a paper towl to aboserb the excess grease. She does offer that you can just use sprayed oil for sauteeing them, and that's what I'd recommend. I think the soup would be good without the sausages, but with them it was fabulous.  (Tweety)
Delicious. The chorizo really brings it up a notch. I love how healthy and filling the soup is. Next time, I will finely shred my kale though. I added around 3/4 lb to use up my kale and it worked out fine. (blinknoodle)
Holy crap this soup is so good!!! I can't wait to make it again!!! I hogged it all to myself even though I wanted to try it on coworkers... Make it! But then again, potato and kale soup, seems to always be foul proof... I might try it without the "Chorizo" if I'm in a hurry to see if it is still as magical (amymylove)
Loved this just like everyone else did. I loved how nothing had to be sauteed- just thrown in a pot and let it go (besides the seitan of course). (intheend)
this soup is amazing! i've made it without the seitan which makes it super quick... 3 coworkers i slang food to are hooked on it... shit's bomb! i am making another batch this weekend sans the seitan (amymylove)
Chard or collards

For the Love of Corn: Arepas, Pupusas, Tortillas, and More
Pupusas stuffed with black beans and plantains
I suck at making pupusas, but these were still good. The beans wind up being pretty garlicky (can't complain), and while it's unusual to use plantains as a filling, it worked well. I used beans & plantains separately (it was just easier); the plantain ones were easier to form, because the bean mixture kept finding a way out. Also, the dough does in fact dry out a lot as you work with it, so I'll probably start with it stickier next time. (fb)
I used daiya in the filling and am so glad I did! I've had pupusas preveganied and these where SO much better! Everyone was raving about how delicious these are. I already have other fillings lined up to try. (intheend)
Homemade soft corn tortillas
I don't have a tortilla press, so I used a rolling pin with plastic wrap, and formed some by hand. They came out pretty well, and I made both thin and thick ones. The dough was easy to handle, didn't stick too badly and didn't crack. So then the next time I made tortillas, I decided to free style it and just add water until the right consistency (i figured it must be easy if the recipe is so simple and came out so well...), but yeah, i should use the proportions stated. Hah. (fb)
Not exactly unique to Romero, but I would encourage anyone to try making their own tortillas! (Especially if you can learn from someone who knows what she's doing) (andini)
Whole wheat flour tortillas with chia
A good homemade tortilla. I did them without chia seeds (didn't have any) but I will definatly be making these again. Very easy and good. (dannibazar)
I thought I had whole wheat flour, but it turned out to be bread flour, so I made these with all purpose. Super easy to mix up and roll out! Very easy to work with dough. I was able to get mine thin enough, and everything. I love the chia seeds in there. The only thing I would recommend is definitely make these right before you are going to serve. I tried to keep mine warm in a warm oven wrapped, but they did dry out a bit and get crispy. Still really good. (AC)
Taquitos with chorizo and potatoes
I was fairly certain that the taquitos would somehow fall apart on me while frying, but they all held together! Frying them first seal side-down really helped. However, some filling spilled out from the ends, but I think that's kind of inevitable. The chorizo gives a really strong flavor to this, so I could eat only 1, maybe 2 at a time. They freeze well. (fb)
Flauta

Vegan cheese instead of chorizo

Chorizo spinach sopes
Simple. I used TJ's soyrizo (about 3/4 package for 1/2 recipe), frozen spinach instead of fresh, and sopes from a tortilleria instead of making them (I'm lazy). So, it was easy to prepare. The lime makes the otherwise plain spinach quite likeable. We had these with a little soy sour cream. (fb)
Black eyed butternut tostadas
I like butternut squash! And black-eyed peas. The mix was pretty mildly flavored, a little tangy, and it gets kind of muted out with other tostada toppings (we used sour cream, salsa, cilantro, and shredded lettuce). I didn't really mind that though; it would probably make it easier to sneak in a vegetable. I made my own tostadas as outlined in the book, which was pretty easy and they stayed fresh while kept in foil after a day. I also made chips the same way, which is unrelated, but tasty. (fb)
Chipotle, seitan, and potato tacos
I was in a hurry and used store bought, chicken-style seitan strips for this recipe.  The seitan and potatoes were really good!  I topped the tacos with lettuce, pickled jalapenos, cilantro and a cilantro-lime creama made from soy yogurt.  I'll definitely be making these again sometime soon. (kristinv)
I used red seitan and vegetable broth instead of beer. This was divine and even won over my very picky omni brother. I topped it with shredded cabbage and the cashew crema. (intheend)
Arepas (Venezuelan and Colombian style tortillas)
Kinda like tortillas, kind of like a dense bread. With their thickness, they still seem kind of under done even after coming out of the oven, but the inside solidifies much more upon cooling (just wait!). Nice alternative to tortillas, but I wouldn't go searching high and low for masarepa just to make them. (fb)
I really enjoyed the flavor of these, and I made a couple that were really good, but I need more practice with the forming/cooking method. The dough is super simple to make (I used the PAN that fb sent me!), but I guess I ended up making them in between the Venezuelan and Columbian methods. I didn't want to do the baking part, but still made them a bit too thick. I couldn't use them to stuff anything inside, but they tasted good as a bread. Definitely definitely use the cast iron. I'm always timid to use my skillet, because I don't like the seasoning on it, but mine didn't stick at all, and it it does leave the nice crust. I tried a couple in a different skillet to quicken the process, but they didn't get done at all on the outside. I will make these again. (AC)
Colombian style arepas

Colombian grilled arepas with corn and vegan cheese
Greasy goodness. I used daiya and fresh corn. Adding cheese and margarine to the dough really makes it less like a tortilla and more like a grilled tamale or something. They're very rich, and it's hard to eat more than one at a time. (fb)
so I was probably doomed from the start since I used Mexican masa flour instead of Columbian or Venezualen, but that's all I could find....I cooked them on our big griddle and they took forever - and this was the thinner version!  I wasn't impressed, so I don't know if it was the flours fault or what... (erinmonster)
Colombian arepa con chicharron

Arepas stuffed with oyster mushrooms and pimiento peppers

Arepas with sexy avocado tempeh filling (Avocado pepiada arepa)

Traditional petits pois
I tried cutting the arepas 3/4 of the way, but they pretty much just split open anyway. But it doesn't really matter. I left out the jicama, and used vegan ham instead of tempeh. It basically winds up a regular-ish "chicken" salad, which goes very well with avocado and arepas. A little heavy, but I don't think too many arepas are eaten at once anyway. Even after stuffing the arepas, I had quite a bit of filling left over, so I just used it for sammiches. And it was tasty. (fb)
Savory fresh corn pancakes (Cachapas)
I used fresh corn, and I think it was worth it, because it actually held together (I have less faith for frozen corn) and had that fresh corn flavor. I had some plain, and tried one with melted tofutti cheese in the middle omelet-style like suggested, and though they are good and sweet by themselves, they are sooo much better with cheese in the middle. I used both mozzerella and cheddar style, and the cheddar style is better here. The cachapas themselves are a little bit cakey, savory pancake, and kind of remind me of okonomiyaki, except I can actually make these. Success. Also, I didn't need as many ears of corn as stated for the volume needed, and the ears I was using were actually pretty small-medium, just FYI. (fb)

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You, too, can tamale
Savory vegan masa dough
Comes together very easily, easy to work with. Never thought of adding garlic to the dough itself, and I think it works well there.  (fb)
Freakin amazing! Turned out perfect for me though I have never made tamales before so... Now I know what that weird smell in every Mexican market comes from: MASA!!! (amymylove)
I've never made masa dough before this, but this is really, really good.  So easy to make, especially now that I have a stand mixer.  (OK, I admit - I bought myself a stand mixer for Christmas largely due to tamale-making in mind...this recipe calls for approx. 8 minutes total of mixing time.)  I like Bob's Red Mill brand masa harina in this recipe- it seems to have the best flavor and smoothest texture. (kindnesstoall)
Black bean sweet potato tamales
I forget where I read that someone said these are worth their weight in gold.  How true it is!  I've made these several times over, and every time I feel like I've just won the lottery.  These really are amazing.  As Terry says in the book, these are time consuming, but definitely worth it.  I generally find that I need to use way more sweet potatoes than called for, so now I just plan for this.   Also, I've yet to get a full 24 tamales as the recipe says, but that's ok.  They freeze and reheat really well, too. (kindnesstoall)
These were really good!! I wasn't pleased that the masa filling had 1 cup of margarine/shortening, so I used Tess' masa filling from RHIW. Basically, I used the same filling, added 1/4 cup Earth Balance (melted it in the pan) with the black bean mixture. Then I added all of the black bean filling to the masa filling. I kept the sweet potato part separate. 500g of sweet potato did not even come close to filling all my tamales, so that needs to be doubled, if not tripled. I ended up making around 50 tamales, but they were obviously more on the small side. But dude, these were great and nearly guilt-free! (blinknoodle)
Red chile seitan tamales
Oh my lord... These are amazing! My only complaint is that I only got 16 tamales not 24! Maybe I had huge corn husks? I will be making these again, probably next weekend but like a triple batch! (amymylove)
Very Good.  My mom thought it was real meat.  It was very convincing and had the same taste as the ones my family made when I was younger minus all the lard and animal products. (larisuena)
Chocolate mole veggie tamales

Farmer's market tamales
I had half a mind to make these filled tamales rather than putting the vegetables in the dough, but it made assembly a lot easier and I don't think it really takes away from the tamale eating experience. We had these with Simple Latin Tomato Sauce, which went well. Though it looks like this makes a lot of tamales, they're quite small (corn husks only allow so much). J said that these are called chuchitos in Guatemala, so... yeah. Anyway. Savory, good, not really as plain as expected. I used a different masa flour than Maseca, something grainier, which I think added a better texture. (fb)
These were awesome!!  I had never seen or heard of a tamale like this and wasn't to sure about them but, they were excellant and loved by all.  Not to mention they were very easy to make by tamale making standards. (larisuena)
Pineapple raisin sweet tamales
I didn't use raisins (sue me) and I used some powdered anise rather than seed (I can't remember exactly how much, but less than the amount for seeds). It was moderately sweet, with a mild anise flavor (I don't like it too strong). They're "dessert" tamales but we had them as a meal. I didn't have them with anything else, nothing else was really needed.  (fb)
I've grown up eating homemade sweet tamales and I guess they've never had anise because I absolutely hated it in the tamales. The tamales themselves were perfect though- just like how my family would make them so I do plan on making this again but omitting the anise seeds next time. (intheend)
Initially I thought the idea of a sweet tamale was gross and I had no hope for these but, I made them anyways and I'm glad that I did.  The flavor was wonderful.  Again everyone loved them. (larisuena)
Coconut pineapple tamales

Empanadas
Wheat empanada dough
Definitely needs more than the 3/4c of water. I gradually worked it more water, so I wound up with more gluten development than I wanted (though the end result was still kind of flaky, but also chewy). I think next time I'll start with a cup of water and work from there, 'cause these are supposed to be more "tender." Still, they rolled out easily. Also, I just divided up the dough and rolled them out individually rather than cutting circles.  (fb)
This dough always works out perfectly for me... The amount of water works for me as well. I am getting way better at rolling this dough and can now get 10 dough circles out of this recipe like she says. I even used this recipe to make a pot pie shell! (amymylove)
good dough... it's not too difficult to work with, although i think i may prefer the cornmeal flavor of the ones in v'con.  i also needed much more than 3/4 cup water. (thirteenblackbirds)
I didn't have any problems mixing the dough (used about 3/4 cup water), but it was a complete pain for me to roll out. I know it's a lot of user error/needed practice, but I don't exactly want to try again anytime soon. It was a lot of work! The dough was just hard to roll out, I couldn't get it thin enough, and I was worried about it getting tough. I ended up only getting like 6 rounds out of the whole thing! I did make the dough and filling and everything all in the same day, so it was a day of work. I did make up my own filling because I didn't have ingredients for the recipes. I made a potato/corn/pepper spicy filling and then an apple cinnamon filling. They turned out good overall (savory ones were really good). They actually weren't tough, and were kinda flaky. Not a huge success for me, but tasty. I think everyone enjoyed them. (AC)
Richer wheat dough

Creamy corn filled empanadas (Empanadas humitas)
I used fresh corn and chives for the filling. My stove was out of commission at the time, so I "sauteed" the chives in oil in the microwave, and also heated the whole mixture (corn, cornstarch, cream, etc) in there as well, which actually worked out pretty well. I used coconut cream for the creamer, which seems to be fine (no real coconut flavor in the finished product). I like these - a thick, creamy, slightly sweet filling. I wasn't sure how puréed to get the filling (it said to pulse several times or something), so I left it a little chunky.  (fb)
My husband and I love, love, love these things.  I made a ton of them for my wedding (along with the Bean, Rice & Sweet Plantain Empanadas) and they were the clear favorite.  I make and freeze large batches for easy lunches; they reheat in the office microwave incredibly well. (subpolka)
Shredded seitan and mushroom empanadas with raisins and olives
this is incredibly delicious. i normally do not like olives at all but loved them in this.  even better served with the "so good so green dipping sauce".  (thirteenblackbirds)
I made these at the same time as the salteñas (similar ingredients, hmm), so I did something weird with the dough - I did the average of the proportions between the wheat dough and the richer wheat dough. It worked out fine. The filling is basically dry, and there's a sweet/salty thing going on with the raisins and olives. I like that, but I'm not a huge fan of raisins, so I'd sooner just do olives next time. (fb)
Sweet and spicy seitan potato empanadas (Bolivian saltenas)
These were absolutely delicious!! I didn't substitute anything and used Tapatio for the chile. There was a lot of filling left over that I have sitting in my freezer for the next time I make the empanada dough. I was actually thinking of just turning it into a big pie to save on time. (intheend)
These were AMAZING but very time consuming, something you definitely want to do on a day off! I agree with the previous reviewer in that I have like half of the filling leftover (So I will be making only the dough this weekend... SCORE!) Thank God for my Mexican BF because I had a really hard time getting these puppies to close at first but we figured it out (Her instructions were whack). These are really good and make excellent microwaved leftovers! (amymylove)
Make this recipe! It will amazing you and anybody you share it with! I have gotten much better at making these puppies but still always have a ton of filling leftover. So maybe cut back on the filling or make a double batch of empanada dough. (amymylove)
Similar to the seitan/mushroom empanadas (except no mushroom! and it has a sauce). I think having a sauce included works better, at least if you're not serving the empanadas with any sauce. The sauce here is a simple, somewhat sweet gravy. I'd prefer it less sweet, but maybe that's how salteñas are. Again, I like the olive in these. (fb)
Corn crusted pumpkin potato empanadas

Beans, rice, and sweet plantain empanadas
I made roughly a million of these things for my wedding - attended largely by omnivores - and they (along with the Creamy Corn Empandas) were a hit!  No leftovers and lots of requests for the recipe.  (subpolka)
Shredded seitan

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Drinks
Creamy horchata
I did half the recipe, which actually yielded only 12 oz of liquid in the end (according to the recipe, it should be 3 cups. Uh... yeah. Maybe that's including the ice you serve it with?). Anyway, it's pretty thick, thicker than other horchata I've had (but they tend to really vary), so it could probably be thinned out with more almond milk or even water. I used vanilla almond milk, but it wasn't too too sweet. She mentions that some testers kept the rice as a chunky rice pudding, and sure enough there's a considerable amount of (tasty) rice left after straining... it would be a waste to toss it. I didn't use lime zest, and used some powdered clove instead of whole. The cinnamon stick I used was well over 3", but it wasn't overpowering or anything. Definitely worthwhile to get cinnamon sticks rather than subbing powdered. (fb)
Agavelicious horchata

Real brown sugar limeade (Agua de papelon)
omg tasty. I don't think I've used panela/piloncillo before, and I was all skeptical about how it has more "nutrients" than other forms of sugar, but I could really taste something of that nature here. Sort of like a B vitamin tablet (but not nasty or anything) with molasses. Anyway, this has a mild lime taste, nothing too tart. It could probably be watered down even more and be fine. I'll definitely make this again, as it was easy, "nutritious," and tasty.  (fb)
This is quite different! (thank to fb for the panela) I used 1/2 of the sugar amount, but it still seemed like it was going to be pretty sweet. Like fb said, the sugar has a different flavor...not exactly SWEET, but molassesy + a deep sweet. Personally, I think the recipe needs way more lime juice and water. I kept adding lime, but felt like it could use more. For a limeade, I want LIME. There wasn't really a tart flavor at all. Anyway, we both liked it, and I really like the panela. Neat that it has protein and iron!  (AC)
Tropical fruit shake (Batido)

Merengada

Truly tropical banana smoothie

Real hot chocolate

Richer chocolate

Toddy caliente

Simple syrup

Sangria

Fruity brandy

Wine, or Grand Marnier

More simple syrup

Mojito

Michelada (Spicy, salty, ice cold beer)
This may have been the most horrible thing I've ever tasted.  I know a lot of people like Micheladas, but for some reason, I think spicy and drinks do not go well together.  I should have realized this was a bad idea, because I hate Bloody Marys. (kristinv)
Desserts and Sweets
Churros
So delicious! These made reminisce about the days I used to drive down to Tijuana and get stuck at the border trying to come back. I always bought churros and I have seriously missed them as a vegan. Make these now! (intheend)
We ate this faster than they took to make. The sugar/cinnamon didn't stick well after draining; I'm sure there's some sort of timing to get that down (hot, but not oily). The dough also had a hard time getting through my pastry bag; I got a few good churros and then the bag split. It was a disposable one, so maybe another would have help up more, but... eh. Anyway, I fried the rest as thin logs and circles, and they cooked fine. Crispy on the outside, chewy and soft on the inside, not very sweet without sugar; I liked them. Aside from the whole pastry bag thing, they're pretty easy to make for something deep-fried. (fb)
Chocolate para churros
I grew up drinking Mexican chocolate with just milk and chocolate so I decided to try this "thicker" version. It was good as always. Now if you want a really good drink to have with your churros, try making some champurrado (recipe here: http://www.gourmetsleuth.com/Recipes/Hot-Beverages-655/Mexican-Champurrado-369.aspx). (intheend)
Sopaipillas with orange flower agave honey

Un dulce de leche
Living in the UK, I had problems sourcing the brown rice syrup needed for the dulce de leche.  All I could find was a jar of rice syrup (it didn't say brown or otherwise), but the recipe cooked up just fine and tasted yummy.  It goes almost solid in the fridge, however, and I wouldn't recommend heating it up in the microwave because when I tried that, I just ended up with a bubbling ball of greasy mess! (onlyme)
Crepes with un dulce de leche and sweet plantains
I had a nightmare with the crepes and ended up not spreading them out too much so I'd have a thicker edge to get my spatula under but they tasted nice enough and had a good consistency.  I'm not sure what the chickpea flour added to the recipe and as I'm not keen on its taste, I think that next time I'll just replace it with regular flour.  I didn't bother with the plaintains, I just wanted pancakes with dulce de leche! (onlyme)
Crepes a la mode

Coconut tres leches cake
I didn't use alcohol, and it was deelicious. It's not even *that* strong of a coconut flavor, it's more mild, and goes really well with the citrus/vanilla thing. I've never had "real" tres leches, but this is my favorite cake second to chocolate. Really close second. The cake stayed moist for a long time thanks to the syrup. (fb)
So good! I made this specifically for my mom, because she had been talking about an omni version she loves. This turned out so well, and she loved it. She said the only thing was she wished it was a bit gushier..which sounds gross to me. I thought the texture was perfect-still very moist and cool cake with the syrup inside. I actually used quatro milks! Vanilla almond milk, unsweetened almond milk, hazelnut milk, and coconut milk. I did the coconut extract for the cake, some creme de cacao for the alcohol, and 1/4 teaspoon vanilla and orange extract for the topping. I didn't garnish with any fruit, but don't skimp on the coconut! Time intensive, but one of my favorite cakes. (AC)
Fresh mango and guava bread pudin

Simply arroz con leche
Waaay too thick for arroz con leche. I'm thinking that might be my fault, though, because the same thing happened with the horchata. Oh well. Also, the clove and allspice were fine, but I've never seen arroz con leche with that before. I wound up watering down individual servings with soymilk. It was good, but I think I'll try another arroz con leche recipe next time. (fb)
Arroz con leche with saffron

Arroz con leche de coco

Sweet coconut corn pudding (Majarete)

Dulce de batata (Sweet potato sweet mash)
delicious and very sweet. (thirteenblackbirds)
Brown sugar

Rum or brandy

Toasted coconut

Chocolate orange spice cake with dulce de batata
I made this cake in one of those paper pans (star-shaped), so I had some difficulty getting it to bake all the way through in the time provided (I think it wound up with an extra 7-10 min, but didn't burn). Good, rich, moist, and has the perfect amount of orange (doesn't taste weird, bitter, or soapy, and some orange chocolate things sometimes do). I am afraid of the calories in this cake with all that cocoa and oil, but I'll probably make this again. I didn't make the dulce de batata. (fb)
I made just the cake part of the recipe, halving the recipe to fit an 8x8 pan. I love the flavour of the cake a lot. There is just a subtle hint of orange-y-ness, which I like (I used only juice, no rind) and the spices were nice. The cake is moist...just plain good. (dannibazaar)
Fresh papaya lime sorbet

Sweet corn ice cream
I made this with fresh corn. It tastes good (I think it's better with some cinnamon), but it's still hard for me to get over eating corn stuff as ice cream. Because the corn was fresh, I couldn't purée it completely, which probably doesn't help. Still, a sweet, creamy treat. (fb)
I made it with fresh corn too as FB did... I really thought this was gross, I tried to save it with extra cinnamon and sugar... It was just gritty and disgusting, will not attempt again. (amymylove)
Buttery cookies with thick dulce de leche filling (Alfajores)
1.the cookies are tasty. Relatively simple, a little citrusy, easy to cut into shapes. 2. the dulce de leche stuff is good, a bit gooey (despite the full amount of cooking time), tastes a little like the brown rice syrup, but still very enjoyable. I've not had "real" dulce de leche before, so I can't compare. But these would be a nice, "fancy" cookie to make for others, but I'd have to get the filling a little less gooey first; it oozed over the sides of a couple cookies. I used a regular-sized start-shaped cookie cutter, and yielded fewer cookies than stated. They're probably intended to be smaller shortbread rounds. (fb)
Thick dulce de leche filling
good, a bit gooey (despite the full amount of cooking time), tastes a little like the brown rice syrup, but still very enjoyable. I've not had "real" dulce de leche before, so I can't compare. (fb)
Chocolate drizzled alfajores

Guayaba alfajores

Vanilla coconut flan
Orgasmic and life changing. Best flan EVER. (intheend)
Finally flan!!!  I loved flan before and now I love it even more.  I can't wait to try the Tres Leches. (larisuena)
Cafe con leche flan
I did the microwave method for the caramel, but I was making half the recipe - it was kind of burnt at 4:45 - not smoking, but it tasted too bitter. I remade it, instead for 4:15 (I checked it before then and it wasn't caramel yet), and while it didn't burn it hardened completely. Sigh. Maybe somewhere around the 4:00 mark it's caramel but will stay liquidy. Anyway, it might be worth doing stovetop even though it takes longer. I used espresso powder, and the flan portion came out way darker than the pic - i wonder if she used instant coffee for that, or if the espresso measurement is off (the flan didn't come out very sweet). Since the flan is poured into the caramel-lined container while hot, the caramel on the sides liquefied and stayed that way, but the caramel on the bottom of the bowl didn't so much; I had to pry it off eventually. And finally, the end product wasn't that great. I've never had flan before, though. It was just kind of like an agar dessert, nothing too special. However, the caramel is tasty. I might try the vanilla/coconut one anyway to see if that turns out differently. (fb)

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I just made the Spicy Tortilla Casserole with Poblanos for dinner and it was amazing!! It was a huge hit in my Mexican family (the crema especially). If you have this book, you must make this!! I didn't seed the 2 serrano peppers and it was spicy- just the way I like it.

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Un dulce de leche

Crepes with un dulce de leche and sweet plantains

Living in the UK, I had problems sourcing the brown rice syrup needed for the dulce de leche.  All I could find was a jar of rice syrup (it didn't say brown or otherwise), but the recipe cooked up just fine and tasted yummy.  It goes almost solid in the fridge, however, and I wouldn't recommend heating it up in the microwave because when I tried that, I just ended up with a bubbling ball of greasy mess!

I had a nightmare with the crepes and ended up not spreading them out too much so I'd have a thicker edge to get my spatula under but they tasted nice enough and had a good consistency.  I'm not sure what the chickpea flour added to the recipe and as I'm not keen on its taste, I think that next time I'll just replace it with regular flour.  I didn't bother with the plaintains, I just wanted pancakes with dulce de leche!

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Need this book ASAP! Recipes sound amazing...

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Cilantro lime rice
I like this. I used key (Mexican) limes, which are a little less bitter than regular limes, and it came out with a nice mild (but noticeable) lime flavor. I didn't use broth (just water), and used the specified amount of salt. Often stuff in v'con would be too salty if I did this, but this was perfect. I think the rice could even suffer more cilantro, but that's just me. I had it with thai curry.

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Cilantro lime rice
I like this. I used key (Mexican) limes, which are a little less bitter than regular limes, and it came out with a nice mild (but noticeable) lime flavor. I didn't use broth (just water), and used the specified amount of salt. Often stuff in v'con would be too salty if I did this, but this was perfect. I think the rice could even suffer more cilantro, but that's just me. I had it with thai curry.

I have a key lime tree in my back yard (being Floridian).  Thanks for the idea.  Still waiting on the book to arrive from Amazon and chomping at the bits.

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Cilantro lime rice
I like this. I used key (Mexican) limes, which are a little less bitter than regular limes, and it came out with a nice mild (but noticeable) lime flavor. I didn't use broth (just water), and used the specified amount of salt. Often stuff in v'con would be too salty if I did this, but this was perfect. I think the rice could even suffer more cilantro, but that's just me. I had it with thai curry.

I have a key lime tree in my back yard (being Floridian).  Thanks for the idea.  Still waiting on the book to arrive from Amazon and chomping at the bits.

I was confused for a while that the Mexican grocery store near me had the key limes labeled as "Mexican limes"... it took me a while to realize they probably don't *just* grow in Florida. who knows, maybe it's authentic-er to use key limes.

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I want this book so much. :) Terry is awesome.
That being said, a lot of the recipes listed are most certainly authentic. I know when I was in Nicaragua I ate lots of these recipes. Especially the lime rice.
I want this book...

yeah, a lot of the recipes are familiar to me, but there are some bits that are different. E.g., there are Salvadorean pupusas that contain black bean, plantains, and "cheese." cheese with plantains? wait, plantains in pupusas?
also... curtido is spelled wrong, over and over. I had to google it to make sure I haven't been saying it wrong for years.

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Love this book! I think I can trust that everything in the book will at least be tasty, if not DELICIOUS. Made a great meal! Some recipes can look a little daunting, but just read ahead, and prep.

Pine nut crema
This is so delicious! It was about my favorite part of the whole meal. I was a little bitter buying pine nuts, because they are so expensive, and I've never loved them more than any other nuts, BUT the $6+ 1/2 cup was worth it for this. It gets much smoother than a cashew cream, and the flavor is perfect. I put lots of dollops on top of the spicy tortilla casserole, and had some leftover for topping. I tried to broil it, but my pine nuts got done before anything happened to the crema. I don't know if I love it that much more when it's baked, but I love it, period. Will make again.

The only guacamole recipe I ever make
I was slightly skeptical when I made this, because it doesn't have any garlic! I usually make my guac with garlic, and no onion, but this actually came out tasting quite similar. I used 1 jalapeno, and it was spicier than I wanted for guac. Pretty tasty, but I'll use my regular recipe.

Cilantro citrus vinaigrette
Really good! I used 1/2 an orange for juice, and some added zest. I think I used 1/3 cup oil instead of 1/2, and it worked fine for the cabbage salad. I used the mustard powder. A good, simple vinaigrette.

Classic cabbage
Easy cole slaw type salad.  Used the cilantro citrus vinaigrette, and they worked really well together. I never know the best way to shred cabbage, so I just diced it pretty small, and grated carrot. Tomato is good in it. A nice, light side.

Spicy tortilla casserole with roasted poblanos
Yes, fantastic! Really, really loved it. I definitely recommend spreading the steps out over time, so you can just assemble or bake. I think it's really important to have great, fresh corn tortillas. I got some great, handmade ones, and they were delicious. Spend the extra money! I didn't peel the white potatoes, used 2 jalapenos (I think I even seeded them, which I don't usually do, and the sauce was still spicy..but not too spicy), and otherwise followed the ingredients. The sauce can be made ahead, the pine nut crema can be made ahead, chiles can be roasted/sliced, potatoes can be boiled ahead. The sauce itself is great, and could be used for a runny salsa type thing. Very fresh. The pine nut crema is superb, and you can't skimp on that. I do recommend seasoning the potatoes and/or roasted peppers, because I didn't..and the filling was lacking in salt. The potatoes def. need salt. I also wanted a little more sauce..but it did make a lot (seemingly). I did the pine nuts on top, and they browned before the crema could broil. So good, though! Worth it all.

http://hphotos-sjc1.fbcdn.net/hs658.snc3/32519_10150173855935533_507120532_12477250_1173475_n.jpg

Casserole in forefront, with cabbage salad on back right. I forgot to take pics of our actual dinner! It was quite a spread.

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Latin Baked Tofu - Quite good.  I'm not as gaga over it as AC, but it's definitely delish.  I used white whine and didn't quite have 1/2 so diluted the 1/3 cup I had with water and it was good that way.  Very interesting mix of flavors.  I give it an A!

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Basic onion pepper sofrito
I made a quarter of this recipe because I didn't want a ton, and it worked out pretty well (the same time on the stove worked). I used mini bells (red, orange, yellow) and red onion, and it came out very sweet. The bell pepper flavor mellows out a lot. It's so tasty (sweet + greasy) that I'd like to eat it alone or with bread, but it feels too decadent.

Steamed white seitan
Eh, it's cool I guess. I think it could use a little more seasoning... maybe some soy sauce as the liquid, more herbs? It has a bit of a subtle flavor that, when used in another dish, it pretty much gets covered up. It gets pretty firm by being steamed, but I still prefer baking seitan in a water bath; steaming makes it a little gummier. I do appreciate, though, that it's a functional, quicker recipe, and doesn't use a partial can of beans like the sausages from Vegan Brunch.

Classic roasted tomatillo salsa
Pretty good. Sweet-sour, easy to adjust spiciness. I made this with large tomatillos, but I probably would have preferred the small type... the large ones have a fruitier taste. Good recipe, but nothing too "omg!" about it.

Salsa de mani
For the "milk" I used some leftover light coconut milk, and I added some salt and cayenne. It came out pretty greasy... ok, it's peanut sauce, but the coconut milk might have actually been a bad idea, and maybe I should have avoided using the oil called for in prepping the onions. But, I liked it (just very heavy - it's thick!).

The only guacamole recipe I ever make
I used 3 smaller avocados instead of 2 regular, didn't add the full amount of lime or salt, and it came out pretty limey/salty. Next time I'll just add to taste. Yeah, like any guacamole recipe, it's guacamole... pretty much always should be made to taste, right?

Llapingachos
Greasy patties of mashed potato & flour! I like the texture of these - like halfway between a dumpling and mashed potatoes. They probably could be pan-fried like burgers (without extra flour coating) instead of shallow fried.

Mexican side street corn
Very basic idea, but something I've never done. I roasted the corn in the oven, and it came out perfectly done. I ate it with some ancho dressing (goes well, similar to street corn), bf ate it plain. Definitely a good way to be lazy about fresh corn. It would also be good with just lime juice & tapatio instead of mayo.

Tostones with avocado and palm ceviche
I've never had hearts of palm, and they cost a pretty penny, but I was quite impressed by this. It's like one of those weird-ingredient-salsas, except it blends right in. A little tart, fresh, with avocado = I like it. I didn't really explain what it was to my boyfriend, and as he was eating it, he remarked "you know what this reminds me of? umm, what's it called. Ceviche." haha. well, there you go. somehow it's like ceviche.

Creamy ancho chile dressing
i used a little less than 2 oz, which was actually 7 dried anchos and not 4. It wasn't too hard to make though it seems like a lot of steps for a dressing, and it's pretty good. So far it's gone best with the roasted corn, but I also thinned it down (1:1 with water) for salad dressing. I still love my goddess dressing, but it's a reasonable alternative - kind of smoky sweet.

Peruvian red chile corn salad
I tried aji panca for the first time - tasty. Pretty mild, very smoky/sweet/kind of fruity like Terry describes. Anyway, I prepared limas instead of canned, but this was maybe not a great idea because they were the large type and wound up starchy/mushy (...oops), and this came out ok. I think I'd like it better if I hadn't already had the palm ceviche - it has a similar thing going on, but just isn't as flavorful somehow. I like corn, aji, cilantro, but... I don't know. I might change it around next time. Also, if you use canned limas, it's very easy to put together.

Salvadorian marinated slaw (Curdito)
It's pretty much like curtido. Actually, it should be exactly like curtido (already vegan), but I'm not sure what's different... I think there might be red chile in the curtido I've had. Anyway, it's good, kind of like cole slaw but more tart.

Basic beans from scratch
This is pretty much how I make beans anyway, except without salting first. I thought that made beans tough, maybe it doesn't, idk. Anyway, I followed this (except salt) for pinto beans. It worked, but I think the boiling time is too long - after soaking overnight, beans usually take 60-90 minutes to cook for me, and I believe she mentions 2-2.5 hours.

Savory orange rice, Brazilian style
I was afraid there'd be an intense orange flavor, not so. It's actually a nice switch; subtle flavor, and goes well wherever rice goes. I had it with the posoles.

Fried sweet plantains
Plantains! Sweet, caramelly, greasy, slightly tart deliciousness. If you don't wait until the skins are mostly black, these will be a little more potato-like, so it's worth waiting. Also, I recommend *not* deep-frying these (shallow fry as instructed), because the oil will be plantain-flavored afterwards, and can't be reused unless... you want everything to taste like plantains.

Tostones
I think the frying time might be off, or maybe my oil was too hot (stovetop, not a deep fryer). They needed *maybe* a total of 4 minutes; 2 before pressing, 2 after. They're pretty much potato in flavor (they don't taste very similar to the sweet version, or bananas). Also, they get very dried out & hard when left out/refrigerated, so I guess it's best to eat them the same day.

Yuca frita
I set aside some boiled yuca for the mojo recipe and fried it along with my tostones. I think I prefer it boiled; you can taste its subtle sweetness better that way. It does look pretty cool when fried though, and does get crunchy.

Yuca with Cuban garlic lime mojo sauce
Oh god, this was a lot of oil. Also, it doesn't seem too garlicky at first, but the leftovers take on the scent and flavor completely. That's pretty much the only flavor though, but I can't complain too much because I like yuca plain anyway - sticky, a tiny bit sweet. I didn't realize this till a couple weeks ago, but yuca = cassava, the stuff that makes daiya stretchy. anyway, it doesn't actually taste like cheese, is a pain to cut up properly, but is deelish.

Quick red posole
This was thicker than I expected (easily changed), more like a stew, but quite tasty. I'm biased though; I like hominy. So there. Expect hominy, tomato, beans, cumin/oregano.

Green posole
I was wondering if this was going to be like Manzana Chile Verde from V'con, but it was actually pretty different. More savory, and waay heavy with all that seitan and beans. It's hard to eat much of this at once. I used the "white seitan" recipe from here, and the posole flavors kind of took over, making the seitan seem kind of plain. It might actually be better to use TVP here so it can absorb those flavors.

Pupusas stuffed with black beans and plantains
I suck at making pupusas, but these were still good. The beans wind up being pretty garlicky (can't complain), and while it's unusual to use plantains as a filling, it worked well. I used beans & plantains separately (it was just easier); the plantain ones were easier to form, because the bean mixture kept finding a way out. Also, the dough does in fact dry out a lot as you work with it, so I'll probably start with it stickier next time.

Cafe con leche flan
I did the microwave method for the caramel, but I was making half the recipe - it was kind of burnt at 4:45 - not smoking, but it tasted too bitter. I remade it, instead for 4:15 (I checked it before then and it wasn't caramel yet), and while it didn't burn it hardened completely. Sigh. Maybe somewhere around the 4:00 mark it's caramel but will stay liquidy. Anyway, it might be worth doing stovetop even though it takes longer. I used espresso powder, and the flan portion came out way darker than the pic - i wonder if she used instant coffee for that, or if the espresso measurement is off (the flan didn't come out very sweet). Since the flan is poured into the caramel-lined container while hot, the caramel on the sides liquefied and stayed that way, but the caramel on the bottom of the bowl didn't so much; I had to pry it off eventually. And finally, the end product wasn't that great. I've never had flan before, though. It was just kind of like an agar dessert, nothing too special. However, the caramel is tasty : ) I might try the vanilla/coconut one anyway to see if that turns out differently.

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Cilantro lime rice

Delicious! This is P's favorite rice ever, and I really like it. I used a veg. bouillon cube with a bit of soy sauce, and used two limes for zest and juice. I also did 2 green onions, instead of one. I usually do 2 cups liquid with 1 cup rice, but the 1.5 liquid worked just fine. It was absorbed in about 15 minutes, and the rice was actually done. I almost let it go too long! Pretty perfect. Would be great with lots of different things. Simple, quick, delish.

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Mango jicama chopped salad

I made this without the mint or chile powder added. I enjoyed it, my husband thought it was just ok. That just means more for me.  ;)

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I have to say that I am a bit disappointed in the book's photos-- they just don't look that yummy overall-- and whoever edited/proofread it should lose his or her job. It's taken all my willpower to not whip out a pen to correct all the errors I see.

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Tofu chicharrones - interesting mix of flavors, the smokey taste is strong and good.  It was too greasy and next time I'll use less oil and just scramble it.  I had to use a lot of paper towels to degrease it.  I didn't use frozen tofu as I didn't plan ahead.  I crumbled the tofu.  I made it specifically for the dish below.

Hearty Warm Yucca and Cabbage Salad - I used potatoes because I had a bunch I needed to use, and the store didn't have yucca anyway, although I love yucca.  I used it with the tofu chicharrones above and this was one of those unexpected "OMG this is freaking awesome" dishes.  The dressing is was amzaing and I'm going to make it again to use as an everyday salad dressing.  Took all my willpower to stop eating and not devour the entire amount I cooked.  Once the dressing was mixed with the tofu, the tofu went from meh to awesome. 

http://hphotos-snc3.fbcdn.net/hs314.snc3/28343_1330418139348_1197836956_30759285_7242944_n.jpg

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