Moqueca De Palmito Vegan Brazilian Stew With Hearts Of Palm Recipes

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



Moqueca de Palmito (Vegan Brazilian Stew with Hearts of Palm) image

Moqueca is a traditional Brazilian stew with coconut milk and palm oil. This vegetarian and vegan version is made with hearts of palm and bell peppers. Serve with rice.

Provided by Alessandra

Categories     Stew

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon palm oil, divided
½ tablespoon olive oil
½ large onion, sliced
½ red bell pepper, sliced into rings
½ green bell pepper, sliced into rings
1 (15 ounce) can hearts of palm, drained and sliced
1 large tomato, chopped
1 (14 ounce) can coconut milk
salt
2 tablespoons chopped parsley, or to taste

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.

Nutrition Facts : Calories 291.8 calories, Carbohydrate 12.9 g, Fat 26.8 g, Fiber 5.1 g, Protein 5.6 g, SaturatedFat 20.6 g, Sodium 510.3 mg, Sugar 3 g

VEGAN MOQUECA (BRAZILIAN HEARTS OF PALM STEW)



Vegan Moqueca (Brazilian Hearts of Palm Stew) image

Hearts of palm and vegetables in a spicy and aromatic tomato and coconut sauce.

Provided by theveganplanetkitchen

Categories     Main

Number Of Ingredients 16

2 tablespoons olive oil
2 onions (diced)
1 red chilli (finely diced)
1 medium carrot (diced)
3 cloves garlic (minced)
2 tablespoons tomato paste
2 teaspoons sweet paprika
1 teaspoon ground cumin
400 ml tin coconut milk
1 red bell pepper (diced)
50 g soaked cashews
400 g tin heart of palm
10-12 cherry tomatoes (quartered)
1 tablespoon chopped fresh coriander
Juice of half a lime
Salt and freshly cracked black pepper

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.

Nutrition Facts : Calories 400 kcal, Carbohydrate 24 g, Protein 8.5 g, Fat 33.5 g, Fiber 6 g, Sodium 650 mg, ServingSize 1 serving

MOQUECA (BRAZILIAN SEAFOOD STEW)



Moqueca (Brazilian Seafood Stew) image

Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. The dish begins with a base of sautéed garlic, onion, tomatoes and sweet peppers. A fresh chile adds heat that will linger gently, and coconut milk gives the stew body. Red palm oil (azeite de dendê in Portuguese) acts as the glue that holds this dish together. There is no substitute for its characteristic floral, smokelike flavor and vibrant orange sheen. Serve moqueca hot, alongside steamed white rice, farofa de pilão (made from manioc flour toasted in dendê oil), pirão (a creamy porridge made from cooking manioc flour in a fish or meat stock) and lime wedges for a bright finish.

Provided by Yewande Komolafe

Categories     dinner, weekday, soups and stews, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

6 head-on prawns or large head-on shrimp (about 12 ounces)
12 ounces cod fillet, cut into 1-inch pieces
Kosher salt
2 limes
3 tablespoons dendê oil (red palm oil; see Note)
4 garlic cloves, minced
1 small yellow onion, chopped (1 cup)
8 ounces sweet baby bell peppers or 2 bell peppers, any color, sliced into 1/4-inch strips (2 cups)
1 pound fresh tomatoes, cut in 1-inch-wide wedges (2 1/2 cups)
1 whole hot chile, such as red Scotch bonnet or bird's-eye, pierced all over with the tip of a knife
1 (13.5-ounce) can full-fat coconut milk
1/4 cup chopped fresh cilantro
Steamed rice, for serving

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.

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