Vegetarianpasteldepapapotatoandlentilpastel Recipes

ANTIPASTO PLATTER WITH GRILLED VEGETABLES

Steps:

• Prepare the artichokes: Fill a saucepan with water; squeeze in the lemon juice. Add the squeezed lemon halves to the water and season with salt.
• Cut off and discard the top one-quarter of each artichoke with a serrated knife. Snap off the tough outer leaves. Peel the stem and base with a paring knife. Halve the artichokes lengthwise and drop into the saucepan. Cover and bring to a boil, then uncover, reduce the heat and simmer 5 minutes. Remove from the heat and let the artichokes sit in the hot liquid until just tender, 5 to 10 minutes; drain.
• Whisk the olive oil, both vinegars, the sugar, herbs, garlic and tomato juice in a bowl. Put the artichokes and bell peppers in another bowl; drizzle with the vinegar mixture and let marinate 10 to 20 minutes.
• Preheat a grill or grill pan to medium high. Grill the artichokes and peppers, turning, until browned, about 8 minutes. (Or, roast on a rimmed baking sheet in a 400 degrees F oven, 10 to 15 minutes.)
• Assemble the platter: Arrange the cheeses, cured meats, tapenade, artichokes and bell peppers on a board or platter. Serve with the bread.

PASTA WITH VEGETABLES

Steps:

• Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
• Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
• While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
• Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

VEGETARIAN PASTIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Make the dough: mix flour, salt and baking powder together in a medium size mixing bowl. Cut in butter. Stir in egg, vinegar and 1/2 cup water. Continue stirring until dough is moist enough to be formed into a ball (add more water if necessary). Form the dough into a large ball.
• Make the filling: bring a pot of 3 cups water to boil, add lentils and continue to boil for 30 to 45 minutes; until lentils are tender. Watch the lentils and add water if necessary.
• Wrap the potatoes in aluminum foil and bake them for 30 minutes in the preheated oven. When the potatoes have cooled cut them into small pieces and mix them with the lentils.
• In a frying pan saute onions with oil. Stir the onions into the potato-lentil mixture; season with salt and stir.
• Divide the dough into 6 - 8-inch circles. Lay the circles on a flat, floured surface. Place one cup of filling into the center of each circle. Fold the dough around the filling; seal the edges and arrange the pasties on an ungreased cookie sheet. Bake for one hour in the preheated oven.

PASTEL DE PAPA (POTATOE AND GROUND BEEF PIE)

Steps:

• Boil the potatoes until soft enough to mash. Drain then let cool down.
• Chop the onions into long thin slices and cook the onion together with the ground beef in a heated pan with (olive or canola) oil.
• Once the beef is fully cooked but not too dry (let there be some juice) you can add the grated carrots, olives, and chopped boiled eggs. Then add spices and mix together well.
• Preheat oven to 375 degrees.
• After the potatoes are cool enough, with a potatoe masher, mash them completely to take out as many chunks as possible. Add the butter, milk and salt if desired to taste.
• In an oven safe dish, place a first half inch layer of mashed potatoes on the bottom of the dish. Then apply all of the beef mixture on top of the first mashed potatoe layer. Then apply the second and final layer of mashed potatoes on top of the beef. Top with small pieces of butter, parsley and grated cheese (if desired). Let the potatoe brown and heat in the oven for twenty minutes. Let cool and serve warm!

VEGETARIAN "PASTEL DE PAPA" (POTATO AND LENTIL PASTEL)

Steps:

• Preheat oven to 375°RF.
• For the lentils: Boil the lentils in water and salt until tender, about 20 minutes. Drain. Sauté chopped onions in the oil for about 3 minutes, and add the chopped red pepper for about 5 more minutes, add salt and pepper. Add the lentils, lower the heat (lentils are already cooked).
• Season with a lot of cumin, a little bit of cayenne pepper, salt and pepper. You can try them and keep seasoning until you like them.
• For the mashed potatoes: Peel (before or after boiling) and boil the potatoes in water with salt. Once tender, mash with fork. While you mash you can add the butter, the milk, salt, parmesan cheese, pepper and nutmeg. It doesn't have to be neither smooth or hard, something in between, you can control this with the milk. Don't add the egg until the end so you can try it and season as you like. Once mashed and once you love it and can't stop eating it, add the egg and mix well.
• Use a baking dish or casserole dish (I used a glass Pyrex), spray it with nonstick spray, and add one thin layer of the mashed potatoes, less than half an inch tall. Spread it evenly. Add the lentils on top of it, spread them, and add the rest of the mashed potatoes on top of the lentils. Draw lines with a fork on top of the mashed potatoes, these will brown and be crispy.
• Bake pastel for 20-30 minutes, until the lines of the fork turn a little golden.
• Let it stand or a few minutes before enjoying.

ONE POT CREAMY VEGGIE PASTA

Steps:

• Add the pasta to a large saucepan, along with the vegetables, milk, veggie stock, and dried herbs. Mix well to combine. Bring to a gentle simmer, and cook for around 15 minutes, until the pasta is cooked and the sauce has thickened. You'll need to stir regularly, especially when the pasta is nearly cooked and most of the liquid has been absorbed.
• Remove from the heat, and add the grated cheese and plenty of salt and pepper. Mix well until the cheese has melted to produce a thick, glossy sauce. Serve topped with fresh chives, if desired.

VEGAN ANTIPASTI

Steps:

• For the dressing: Place vinegar in a bowl. Add oil slowly while whisking, then season to taste.
• For the marinade: whisk together olive oil, balsamic vinegar, garlic, basil, sea salt and pepper. Marinate the mushrooms and tofu for 5 minutes. Grill the mushrooms, then cut them in quarters. Grill the tofu, then cut into 1-inch pieces.
• To prepare the salad, place all the ingredients into a mixing bowl. Pour dressing onto vegetables and stir gently. Chill salad before serving.

VEGETARIAN SKILLET PASTA

Steps:

• Heat olive oil in a large skillet. Add onion and bell pepper and cook until onion is soft and translucent, about 5 minutes. Add spinach and saute until just wilted, about 3 minutes. Pour in dry rotini pasta and stir in 4 cups water, pasta sauce, salt, and pepper.
• Cover skillet and simmer for 10 minutes. Stir pasta, adding a little more water if contents seem too dry. Cover and simmer for 10 minutes more.
• Reduce heat to low and stir in Parmesan cheese. Add tablespoon-sized scoops of ricotta cheese decoratively on top of the pasta. Cover and cook until Parmesan has melted and ricotta has heated through, 3 to 5 minutes.