Moqueca De Palmito Vegan Brazilian Stew With Hearts Of Palm Recipes

MOQUECA DE PALMITO (VEGAN BRAZILIAN STEW WITH HEARTS OF PALM)

Steps:

• Heat 1 teaspoon palm oil and olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add red and green bell peppers and cook for 3 minutes. Stir in hearts of palm and tomato and drizzle with remaining palm oil.
• Pour coconut milk into the pot and season stew with salt. Mix gently, stir in parsley, and simmer until all the vegetables are soft, about 10 minutes.

VEGAN MOQUECA (BRAZILIAN HEARTS OF PALM STEW)

Steps:

• Make sure the cashews are soaking in hot water.
• Heat the oil in a large pan over medium heat. Once hot add the diced onions, carrot, red chilli and minced garlic. Add a good pinch of salt and gently sauté until the onions are soft and translucent, around 8 minutes.
• Add the tomato paste and stir to coat everything. Cook the tomato paste for 2 minutes.
• Add the sweet paprika and ground cumin. Stir and cook for 30 seconds before adding the coconut milk.
• Bring to a boil then add the diced red bell pepper. Reduce the heat to a gentle simmer.
• Drain the palm hearts and cut them into bite-sized disks. Also, drain the soaking cashews. Add both the palm hearts and cashews to the pan and continue to cook until they are heated through, around 4 minutes.
• Turn off the heat, add the cherry tomatoes, chopped fresh coriander and lime juice. Stir to fully incorporate everything.
• Taste and adjust the seasoning. We added ¼ teaspoon salt and ½ teaspoon freshly cracked black pepper.
• Serve the Moqueca with Brazilian White Rice and garnish with more fresh coriander.

MOQUECA (BRAZILIAN SEAFOOD STEW)

Steps:

• Use a pair of kitchen scissors to cut along the length of each prawn deep enough to expose and remove the vein. Place the fish chunks in a large bowl and season with 1 teaspoon salt. Squeeze in the juice of 1 lime and toss to coat. Set the prawns and fish aside while preparing the sauce.
• In a large, shallow Dutch oven or large, deep skillet, melt 2 tablespoons dendê oil over medium heat. Add the garlic and cook, stirring, until softened and fragrant, 1 minute. Add the onion, stir and cook, stirring until translucent, about 2 minutes.
• Increase the heat to high, add the peppers, tomatoes and chile. Season with salt. Cook, stirring frequently, until the peppers are softened and any liquid from the tomatoes is beginning to evaporate, 4 minutes.
• Pour in the coconut milk, stir and reduce the heat to medium. Simmer, stirring occasionally, until the liquid thickens and reduces to a creamy sauce, about 10 minutes. Taste, adjust the salt, if necessary, and stir in 2 tablespoons chopped cilantro.
• Carefully place the prawns in the sauce in a single layer and cook for 2 minutes. Turn the prawns to cook the other sides and add the cod. (Discard any juices in the bowl.) The fish will be partly submerged. Cook until the fish is tender and just cooked through, 2 to 3 minutes.
• Remove from heat, drizzle in the remaining 1 tablespoon dendê oil and sprinkle with the remaining 2 tablespoons chopped cilantro. Slice the remaining lime into wedges. Serve immediately, with steamed rice and lime wedges for squeezing.