Vegetarian Pumpkin Black Bean Empanadas Recipes

VEGETARIAN EMPANADAS WITH BLACK BEANS AND CORN

Steps:

• Gather the ingredients.
• Sift the flour into a bowl. Stir in the sugar and 1 teaspoon salt.
• Blend the lard (or shortening) and butter into the flour mixture with a pastry cutter, or with two knives, until fairly well blended.
• Whisk the egg yolks with 3/4 cups water.
• Stir in the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.
• Keep kneading the dough, adding more of the water-egg mixture as needed (you may need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled. Taste for salt and add more if needed.
• Cover the dough with plastic wrap and refrigerate for about one hour.
• Gather the ingredients.
• Pour boiling water over the golden raisins and let soak for 10 minutes, then drain. Set aside.
• Add the vegetable oil to a heavy skillet and place over medium heat. Add the chopped onions, aji paste, cumin, and garlic salt and sauté until the onions are very soft and translucent, about 5 to 8 minutes.
• Add the chopped tomatoes, the scallions, and the sugar and sauté, stirring, for about 5 minutes more, or until excess liquid has cooked away and tomatoes are beginning to stick to the pan.
• Add the black beans and sauté, until excess liquid is cooked away, about 5 minutes.
• Add the corn, raisins, and lime juice, and cook for 5 minutes more.
• Remove mixture from heat and scrape into a heatproof bowl.
• Let cool to room temperature, then stir in the cheese cubes and the cilantro. Chill mixture for 2 hours, or overnight.
• Gather the ingredients. Preheat oven to 375 F.
• Divide the dough into 20 pieces for large empanadas or about 40 pieces for small, appetizer-size empanadas.
• Roll each piece of dough into a circle about 1/4-inch thick. (Circles will be about 6 inches in diameter for the larger empanadas and about 3 1/2 inches for the smaller ones).
• Place 1 heaping tablespoon of filling in the middle of each circle of dough (1 teaspoon for small empanadas).
• Fold the dough over the filling to make a semicircle. Press the edges together firmly to seal.
• Fold the edge over itself and crimp decoratively.
• Transfer to a parchment-lined baking sheet and brush the empanadas generously with the beaten egg.
• Bake for about 20 minutes, or until puffed and golden brown.
• Let cool and dust with powdered sugar.
• Serve warm or at room temperature.

VEGAN BLACK BEAN SOUP WITH PUMPKIN

Steps:

• Combine onion and 2 tablespoons vegetable broth in a pot over medium heat. Saute until onion becomes glassy, about 5 minutes. Add garlic and cumin and saute until fragrant, about 1 minute; avoid browning the garlic.
• Add black beans, pumpkin puree, 1/2 cup vegetable broth, coconut milk, and chipotle pepper in adobo. Simmer until soup starts to thicken, about 15 minutes.
• Stir in diced tomatoes and pumpkin pie spice. Coarsely blend with an immersion blender. Season with salt and pepper.