Holy Tamale it’s a recipe for Nopales Tamales! The long awaited nopale tamale recipe is recorded and being written down on The Vegetarian Blog! After the 5th Annual Nopales Festival, the doors have opened for me to a whole new business opportunity, which I will briefly narrate. But first I want to thank those that patiently have been waiting for this recipe and I’m grateful for your continuous support!
These past 3 weeks I have been in absence from packing & moving our entire house to flying out for our vacation to the beautiful Borinquen island, Puerto Rico. The tropical island has been full of exciting adventures, colorful sandy beaches, delectable plantain dishes, rainforest waterfalls, flamboyant fishes, and bizarre vegetables and flowers.
We flew with friends and family to San Juan and stayed in Condado for a week which is near the charming old San Juan. The old San Juan is a gorgeous historical town filled with bright colorful colonial buildings and its just such a magical place. After our stay there we decided we wanted to travel around the whole island, so we moved to Fajardo; the bioluminescent bay, visited the island of Palomino, stayed the night in Yabucoa, visited the state forest of Aguirre in Guayama, Ponce; the 2nd largest city in PR, Guanica, the sea salt flats in Combate, the colonial town of Cabo Rojo, and are in Isabela (garden of the northwest) for now.
This exotic island has been a wonderful adventure, and although being a vegetarian has presented some challenges as far as eating out, we always did have the option of rice and beans, variety of plantain dishes, yucca, ñame and my new favorite herb: RecauCilantro!
Right now we will head to the Royal Isabela where Kala (my boyfriend) decided to have a round of golf in a 2200 acre golf resort. Sooooo I will have to come back to continue our trip later….sometime. It’s really difficult to be on the computer when there is so much beauty to see, so I apologize for the late post. I’ll be back Pronto!
This week has been all about the rain and no sun, and with all this windy and cold rain, there is nothing like having a warm bowl of soup in your lap to comfort the chilly weather. Pozole is a traditional mexican hominy soup that is very popular in weddings or quinceañeras, because of how quick and satisfying it is to make, yet very delectable. There are a few ways i make this soup, but considering the gray weather, i was feeling a bit lazy so this is my easy way of making Pozole (instead of roasting the chilies and making my own sauce), what can i say?? This is a very convenient recipe you can whip up if you’re in a hurry to get back under the covers and watch movies with a delicious bowl to warm you all day. 😛
My boyfriend’s mother, Sanatani, LOVES eggplant with a passion (but it’s got to be well cooked)! I’ve known her since my childhood, and i grew up with her and her whole family, so she is my other dear mama and mentor! She is a great cook and i have definitely learned a great deal from her. So the other day i was at her house and i decided to treat her a dinner with a juicy eggplant bruschetta. This was an experiment that actually turned out delightful and i was happy to see her content and smiling. Mother’s are the best! And it’s awesome when you have more than one!
3 long asian eggplants
2 garlic cloves minced
1/2 diced onion
6 diced sweet mini bell peppers; yellow, red & orange
2 minced celery sticks
2 grated carrots
2 TB of vegetable oil
1/2 cup of cilantro
1/2 cup of mint leaves
3 tomatoes; diced
1 tsp of sugar
greek feta cheese for topping
Halve the eggplant lengthwise and then split in half. In a saucepan at a high flame, put 1 TB of oil and add the garlic, onions, carrots, celery, bell peppers, 1/2 mint, and 1/2 of the cilantro. Stir for about 2 minutes until they are a bit golden and wilted and add the eggplant, stirring for another minute. Add water enough to cover the eggplant and boil till the water is almost evaporated. Remove the eggplant and in the remaining water add the 3 diced tomatoes and cook till it has reduced into a chunky sauce and simmer. Meanwhile in a nonstick pan at a medium flame, add 1 Tb of oil and spread all over the pan, add the eggplant facing the sliced part down and cover for about 10 minutes, remove the lid and if you can prick the eggplant with a fork it is nicely cooked. Turn the eggplants so they can cook on the bottom, sprinkle the sugar evenly and cover for 5 minutes. Turn facing down on a medium high flame for a couple of minutes to caramelize the sliced top. Check to see if they have a golden color to them, and are soft but not mushy. Turn off the eggplant and check the tomato sauce, add the remaining cilantro and mint and turn off. Place a couple of eggplants, facing the sliced part up, and add the sauce carefully on top, sprinkle with feta and fresh cilantro and serve immediately!