Category Archives: Vegetarian

Nuestra Mesa – Tinga Vegetariana

Foto: Manuel Rivera
Foto: Manuel Rivera

 

Generalmente hecha con carne deshebrada, la tinga es un delicioso platillo típico mexicano, proveniente del estado de Puebla. Usualmente servida como guarnición o en tostadas y tacos, la tinga es invitada favorita de fiestas y taquizas.

Hoy, el chef Aldo Saavedra nos trae a Nuestra Mesa, una versión vegetariana de este rico plato. Esta receta, además de diferente, es fácil de hacer y muy sana. ¡Qué la disfruten!

 

Tinga de Zanahoria

Ingredientes: 

  • ½ kg cebolla
  • ½ kg jitomate
  • 1 kg zanahoria
  • 3 chiles chipotles en escabeche
  • 5 hojas de laurel
  • 4 cdta aceite girasol
  • sal y pimienta negra

Proceso

  1. Lava las cebollas, los jitomates y las zanahorias.
  2. Corta las cebollas por la mitad y después en medias lunas muy delgadas. Reservar.
  3. En una cacerola, pon a calentar el aceite.  Sofríe la cebolla hasta que se vuelva transparente y haya reducido su tamaño a menos de la mitad.
  4. Pela y ralla la zanahoria, agrega a la cebolla y continúa moviendo.
  5. Muele el jitomate y viértelo en la cacerola junto con el laurel.
  6. Déjalo cocinar hasta que el jitomate se cueza  y reduzca.
  7. Sazona con sal  y pimienta y agrega los chiles o solo el caldo de la lata (depende del nivel de picante que le quieras dar ).
  8. Sírvela en tostadas. Si lo deseas, puedes agregarle crema , queso y frijoles.

 

El chef Aldo Saavedra ha cocinado para huéspedes de establecimientos como el conocido Hotel Condesa D.F. y ha contribuído con sus recetas en proyectos con marcas de la talla de Larousse y Danone. En Nuestra Mesa, el chef Saavedra comparte con los lectores de La Vitamina T, su pasión por la cocina y por México.

From a Mexican Kitchen to Yours – Chiles Rellenos

Chiles Rellenos at El Cardenal                 Photo Credits: Gerardo Hernández       Mexico City, Mexico

As a follow up to our story on the chiles rellenos and other delicacies served at El Cardenal, here is a recipe straight from another Mexican kitchen for you to prepare your own while you get there. This is a great option for a vegetarian dish and you can be creative by adding your own sazón.

Verónica, a mom in México City, sent us a few ideas to create this family favorite:

Time Required: 30 minutes.

Serves 5

You will need:

  • 10 peppers (fresh Guajillo, Anaheim or Poblano will do)
  • 1 cup of refried beans
  • 2 plantains
  • 1 cup of sour cream
  • 5 eggs
  • ½ cup of flour
  • ¼ lb. of cotija cheese

For the sauce:

  • 5 medium Roma tomatoes,
  • 1 clove of garlic
  • ¼ chopped sweet onion
  • Salt to taste
  1. Roast the peppers on a grill until skin is blistered. Remove from heat and let cool off. Once cool, peel the skin delicately not to tear the peppers. Handle very carefully as not to burn yourself! Some like to put the roasted peppers in a plastic bag as they cool to make the skin-peeling process easier. Alternatively, skip and boil the peppers
  2. Using a spoon, remove the seeds and white membrane. The membrane is the spiciest part of the pepper! Be careful not to touch your face or eyes.
  3. Fry the plantains and mix them with the beans and cheese. Stuff the peppers with this mixture.
  4. Whip one egg white per pepper to create a batter. Coat the peppers with flour and then dip them in the batter.
  5. Fry the peppers in a pan and drain.

If you chose to add a sauce:

  1. Boil the onions, garlic and tomatoes in salted water until soft, blanch and peel the tomatoes.
  2. Put in the blender and mix with a little bit of water.

Serve with the sauce and sour cream. Add a  side of white rice.

¡Buen provecho!

¡Feliz Día del Niño! Pastel de Tres Leches Recipe (Lactose Free)

Although the onset of lactose intolerance is one of the constant reminders that we are not children anymore,  we decided to celebrate el Día del Niño  by baking one of my favorite childhood treats- pastel de tres leches! Here  is a delicious, easy-to-make recipe that will make you smile no matter how old you are! ¡Feliz Día del Niño!

Lactose Free Tres Leches Cake

Prep Time: 15 Min

Start to Finish: 3 Hr 55 Min

Cake 

2 1/4 cups Gold Medal® all-purpose flour

1 2/3 cups sugar

3 1/2 teaspoons baking powder

1 teaspoon salt

2/3 cup shortening

1 1/4 cups original-flavored soymilk

2 teaspoons almond extract

5 eggs

Tres Leches Topping 

1 cup original-flavored soymilk

1 cup almond milk

1 container (6 oz) Yoplait® Lactose Free French vanilla yogurt

1/2 cup toasted sliced almonds

2 cups fresh raspberries

1.   Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with cooking spray.

2.   In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on high speed 3 minutes, scraping bowl occasionally. Pour into pan.

3.   Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.

4.   In large bowl, stir together 1 cup soymilk, almond milk and yogurt. Slowly pour over top of cake. Cover; refrigerate 3 to 4 hours or until milk mixture is absorbed into cake.  Top with almonds and raspberries. Store covered in refrigerator.

15 servings 

1 Serving: Calories 330 (Calories from Fat 120); Total Fat 13g; Cholesterol 60mg; Sodium 330mg; Potassium 160mg; Total Carbohydrate 45g (Dietary Fiber 2g); Protein 6g

% Daily Value: Vitamin A 6%; Vitamin C 4%; Calcium 20%; Iron 10%; Vitamin D 15%

Exchanges: 1 Starch, 2 Other Carbohydrate, 1/2 Very Lean Meat, 2 1/2 Fat

Receta del Chef Enrique Olvera: Elotito Asado