Quinoa Black Bean Pilaf, or Salad, or Taco Filling

Quinoa Black Bean Salad made with red quinoa

Add or substitute any fresh or leftover vegetable: red bell pepper, corn kernels, broccoli, cauliflower florets, etc.

Serves 8 to 10

• 2 cups quinoa
• 4 cups water
• 4 teaspoons or 2 cubes vegetable bouillon
• 3/4 teaspoon salt, divided
• 2 tablespoons coconut oil or other high-heat oil
• 1 medium carrot, finely diced
• 1 sweet onion, diced
• 1 medium summer squash, finely diced, optional
• 3 cloves garlic, minced
• 1 teaspoon chipotle (hot!) or ancho (mild) chili powder, or to taste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (15 ounce) can black beans, drained and rinsed
• Freshly ground black pepper to taste
• Finely chopped fresh cilantro, or dried cilantro, optional
• Juice of 1 lemon or lime

In a fine mesh strainer, rinse quinoa very well and drain. Place in a medium saucepan with water, bouillon and half the salt. Bring to a boil, reduce heat, cover, and simmer until quinoa is tender, 15 to 20 minutes. Uncover and continue simmering until excess liquid is evaporated, 5 to 10 minutes. Meanwhile, in a large saucepan heat oil on medium-high and sauté carrot 5 minutes. Add onion and sauté until translucent, 3 minutes. Add squash and sauté until tender, 3 minutes. Add garlic, chili powder, cumin and oregano, and sauté 1 minute. Add beans, corn if using, and remaining salt; mix well. Mix in quinoa. Season with black pepper and cilantro, if desired, to taste. If serving as pilaf, cover and cook gently until heated through, 5 minutes, then remove from heat, stir in lemon juice, and serve hot. If serving as salad, remove from heat, stir in lemon juice and refrigerate until ready to serve. Serve garnished with cilantro if desired.

Pastelillos (Empanadas)

Pastelillos (Empanadas)

A recipe by Maria Flores, veganized

FOR FILLING (Picadillo)

Makes 6 cups

Picadillo is also great as a filling for tacos or burritos, or Puerto Rican Sloppy Joes.

• 3 cups water
• 3 tablespoons sofrito (recaito)
• 1 cup smooth tomato sauce
• 1 (6 ounce) can tomato paste
• 4 1/2 teaspoons taco seasoning
• 1 tablespoon nutritional yeast, optional
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 3 cups TVP (equivalent of 3 pounds ground meat)
• 1/2 cup frozen petite peas and/or finely diced carrots (1 medium carrot)

If using fresh diced carrots, heat 1 tablespoon oil in a medium saucepan and sauté carrots 4 to 5 minutes until softened; transfer to a bowl and set aside. In same saucepan, whisk together water, recaito, tomato sauce, tomato paste, taco seasoning, nutritional yeast, salt and pepper. Mix in TVP, cover, bring to a boil, then reduce heat and simmer very gently, covered, 5 minutes. Add peas and/or carrots. Taste, adjust seasonings, and check consistency. If necessary, thicken by simmering, uncovered, stirring frequently, until most of the liquid has evaporated. Cool to room temperature before stuffing pastelillos.

FOR PASTELILLOS

Makes 20 pastelillos; 1 serving = about 3 pastelillos

• 20 discs (discos para empanadas), homemade or vegan frozen
• 5 cups picadillo filling, chilled or at room temperature
• Shredded vegan cheese (cheddar, mozzarella, or jack), optional
• High-heat oil (safflower, grapeseed, canola) for frying

1. If using frozen discs, let sit in package at room temperature 1 hour to defrost (or in refrigerator in advance), then separate discs, leaving each with a paper separator if provided.
2. Use paper separators, or waxed paper, to keep dough from sticking and help fold discs. On a flat work surface place a disc with paper underneath. Place a heaping tablespoon of filling in the center and 1 teaspoon of cheese if using. Fold disc over into a semicircle, peel back paper, and crimp edges together with a fork. For a better seal, moisten edges with water.
3. Fill a frying pan with oil to a depth of about 1/2 inch. Discard paper and fry pastelillos 2 to 3 minutes on each side until golden and the pastry looks bubbly. Drain on paper towels. Transfer to a warm oven until all are done.
4. May be refrigerated and reheated in the oven or toaster-oven.

Bean & Corn Taco Filling

For Taco Night!

• 1 (15 ounce) can black beans or red kidney beans including liquid, or 1 1/2 cups cooked beans
• 1 (11 or 15 ounce) can corn kernels, drained
• 2 tablespoons recaito (Puerto Rican sofrito, such as Goya jar or frozen)
• 2 1/2 teaspoons taco seasoning
• 1/2 cup smooth tomato sauce
• 1/4 cup sliced green olives with pimento, optional

In a saucepan over medium heat, combine all ingredients. Heat to simmer. Simmer, partially covered, stirring occasionally, about 15 minutes to reduce liquid somewhat and blend flavors.