Salsas are the typical tomato sauce you can serve with any Mexican dish, it’s like your chutney for your samosa or the tzaziki for your falafel, etc. And in Mexico there are many types of salsas, hundreds!!! So for your previous Molletes recipe that I posted earlier this week, I have made two different types of salsa’s you can serve or enjoy with Totopos which is the spanish word for chips (like the nacho chips). Well I hope you enjoy them with something delicious and you can share what you created with these recipes :p Continue reading
Category Archives: Gluten Free
Broccoli and Almond Soup
Broccoli & Almond Soup
This creamy broccoli and almond soup is one of my favorite soups that is delightful and very healthy. I was recently in San Diego and stayed at a dear girlfriend’s house, she is a beautiful mother, great cook & cancer survivor. I was telling her about this soup that is convenient to make if you are in a hurry, feeling tired, or in need of magical power for your brain 🙂 this dish is perfect for creating a delicious and nutritious soup! A bonus to it is: that it’s creamy from the roasted almonds and cauliflower…. oh yeah!!! Continue reading
Cauliflower, Carrot & Tofu in a Coconut Sauce
Cauliflower, Carrot & Tofu in a Coconut Sauce
I love everything or anything with coconut; coconut milk, coconut cream, coconut oil, etc. It is a great ingredient to substitute dairy in a curry sauce, creamy soup or just about anything fabulous! Continue reading
This is my favorite Antipasto at an Italian restaurant. It is really easy to prepare and is layered with so many flavors and textures that will melt in your mouth. Because this dish is very simple keep in mind that it is important to make sure your tomatoes are top quality. This dish makes a great option for hors d’oeuvres; your guests will definitely enjoy them and there will not be a single one left!
Spinach Salad with Cranberries & Pecan
Arepas Stuffed with Reina Pepiada
Arepas are a common breakfast and brunch from South America in both Venezuela and Colombia. Which country originally created it? ….who knows…(although i bet my venezuelan friend, Vrinda would highly object that they are Colombian), either way Arepas are just simply delicious. This recipe is for a popular dish called Reina Pepiada. It is a filling usually made with chicken, avocado and mayo, stuffed in a precooked cornmeal bread that formed like a patty. Arepas can be grilled, pan fried, baked or deep fried. They are pretty similar to the mexican gorditas and can be stuffed with countless fillings. If you looove avocado like I do, this dish will simply overwhelm your taste buds with pure bliss.
4 cups warm water
1 tsp salt
3 cups of Venezuelan harina P.A.N.
1 large yellow onion, diced
1 package of chicken-less strips from Trader Joe’s or any other fake chicken meat (for gluten free; tofu strips, pre grilled, pan or deep fried)
½ tsp salt
2 tbsp of lemon juice
1 avocado, halved, pitted, peeled, and chopped
1/2 cup cilantro (aka coriander), finely chopped
4 tbsp of Veganaise or Trader Joe’s eggless mayonnaise
2 tsp of yellow mustard
- Finely shred and chop the chicken-less. Then in a medium heat, saute 1/2 of the minced onions in a pan for 1 minute, add the fake chicken or tofu and quickly stir for 5 minutes on a high flame, add salt, lemon juice and empty into a container, cover and cool in the fridge.
- In a large bowl mix together the water and salt, and slowly add the harina P.A.N. as you mix it together with your fingers. Mix and knead until it forms a soft and fluffy dough. When you can pick up all of the dough in a mass without it sticking to your hands, it’s ready to form the arepas.
- Make a ball with your hands, then gently flatten and form into a patty. You can wet your hands with a little water if the dough is a bit sticky. Heat 4 tablespoon of the vegetable oil in a large nonstick pan over medium-low heat for 2 minutes. Cook the arepas until they release from the pan and are able to be moved. Cook for about 4 minute 30 seconds (or until they are golden on the side) and then flip and cook the other side for another 4 minute 30 seconds.
- Arepas are cooked when you tap them and they sound like a drum. Repeat with the remaining masa until you fill up the pan. When they are all ready, split the arepas in half, then scrape out and discard a bit of the middle.
- Add the remaining chopped onion, avocado, cilantro, Veganaise, and mustard to the chilled fake chicken or tofu. Mix well and check if it needs more salt or lemon. Stuff the arepas with the mixture and enjoy immediately.
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