Guest guest Posted June 3, 2006 Report Share Posted June 3, 2006 There is a lot of work to making empanadas. Now if you live by a Latin store or South American store they will have the empanada prepared dough already made. I really suggest this method. Making the pastry dough for the veggie filling requires yeast and it is a process. If you would like the filling recipe and try to find the pastry dough frozen, let me know. I will post my whole recipe if you like. Donna --- daksage <daksage wrote: > About 2 weeks ago I went to a street fair. One of > the vendor severed > these wonderful things she called empanads.They were > totally vegan. I > have been searching everywhere to find a receipe. I > know they had > squash and spinach in them. Thought I caught a hint > of nutmeg. It is > one food that my non vegan family like. They have > asked me to make > them. I haven't a clue on how. I was wondering if > anyone has a receipe? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2006 Report Share Posted June 3, 2006 http://www.recipezaar.com/38276 Just manipulate the veggies :-) - daksage Saturday, June 03, 2006 7:33 PM Empanadas About 2 weeks ago I went to a street fair. One of the vendor severed these wonderful things she called empanads.They were totally vegan. I have been searching everywhere to find a receipe. I know they had squash and spinach in them. Thought I caught a hint of nutmeg. It is one food that my non vegan family like. They have asked me to make them. I haven't a clue on how. I was wondering if anyone has a receipe? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2006 Report Share Posted June 5, 2006 Here is a recipe for empanada dough that I use. We fill ours with sauteed potatoes, kale, and cubes of tofu. I am not sure what spices we use though... my husband is responsible for the filling and I the dough. Empanada dough: 5 cups flour 1 tbsp. baking powder 2 tsp. salt 1 cup shortening 1 cup soymilk Cut shortening into dry ingredients to form mixture resembling bread crumbs. Add soymilk and form dough into a ball knead 10 times and let rest for a half hour. I usually make fist size balls of dough, roll them out, fill , and pinch together with a little bit of water. You can fill this with absolutely anything. I usually bake my empanadas on 350 until the dough is is brown. I hope this helps. Whitney > --- daksage <daksage wrote: > > > About 2 weeks ago I went to a street fair. One of > > the vendor severed > > these wonderful things she called empanads.They > were > > totally vegan. I > > have been searching everywhere to find a receipe. > I > > know they had > > squash and spinach in them. Thought I caught a > hint > > of nutmeg. It is > > one food that my non vegan family like. They have > > asked me to make > > them. I haven't a clue on how. I was wondering if > > anyone has a receipe? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2006 Report Share Posted June 5, 2006 Oooh, could you find out? That sounds scrumptious! I would be tempted to replace some of the flour with whole grain, such as barley or millet, to up the grain content. Thanks for the recipe! Sharon P.S. I'm in San Francisco. whitney wrote: > Here is a recipe for empanada dough that I use. We > fill ours with sauteed potatoes, kale, and cubes of > tofu. I am not sure what spices we use though... my > husband is responsible for the filling and I the > dough. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2006 Report Share Posted June 5, 2006 My husband said that he manipulates this recipe a little bit: 1/2 teaspoon salt 1 tablespoon onion powder 1 teaspoon garlic powder 1 teaspoon chili powder 1 tablespoon Worcestershire sauce hot sauce (optional) I hope that is what you are looking for. Whitney --- Sharon Zakhour <sharon.zakhour wrote: > Oooh, could you find out? That sounds scrumptious! > > I would be tempted to replace some of the flour with > whole grain, such > as barley or millet, to up the grain content. > > Thanks for the recipe! > > Sharon > P.S. I'm in San Francisco. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2008 Report Share Posted January 7, 2008 Found this recipe below in files - I made them, but instead of Tofu, I used mushrooms (I LOVE mushrooms) and used tomatillo sauce. I did not measure everything, just kinda piled in as it looked good, tasting as I went. Made them as empanadas. Empanadas de Tofu y Arroz 1 cup cooked rice* 2 cloves garlic 1 large red bell pepper, diced 1 tablespoon ground cumin 1 tablespoon chopped parsley 1 bunch chopped scallions 1 lb firm tofu, crumbled 2 tablespoons tamari 12 empanada wrappers or tortillas 1 cup of pepper jack cheese* or tomatillo sauce Pre-heat oven to 350 degrees. Saute the garlic and red bell pepper. Add the scallions and tofu and heat through. Add cumin, parsley, oregano, tamari and rice. Stir ingredients together up. Fill wrappers/tortillas then either wrap up in rolls like enchiladas or fold over at the top like empanadas. Place on lightly greased baking sheet and bake for 20 minutes. For the sauce, either add cheese bake a few more minutes to melt cheese, or top with heated tomatillo sauce and serve. But I made them as enchiladas. I also added lots more garlic, oregano, and scallions. I sprinkled cheese on top the last 5 mins of cooking. It needed a sauce - next time I'll make a tomatillo sauce or use salsa. Edit at will!! *You can make this recipe healthier by using brown rice (not as traditional) and using a vegan version of the peppered cheese, eg. Follow Your Heart's " Vegan Gourmet " brand, nacho flavor. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2008 Report Share Posted January 7, 2008 Sounds good! I have never had tomatillo sauce, though I've added your variant as a Member Coment below the recipe in the file - it makes it into almost a different thing. Thanks for that! Love and hugs, Pat --- Pineapple <cluttjohann wrote: > Found this recipe below in files - I made them, > but instead of Tofu, > I used mushrooms (I LOVE mushrooms) and used > tomatillo sauce. I did > not measure everything, just kinda piled in as > it looked good, > tasting as I went. Made them as empanadas. > > Empanadas de Tofu y Arroz > > 1 cup cooked rice* > 2 cloves garlic > 1 large red bell pepper, diced > 1 tablespoon ground cumin > 1 tablespoon chopped parsley > 1 bunch chopped scallions > 1 lb firm tofu, crumbled > 2 tablespoons tamari > 12 empanada wrappers or tortillas > 1 cup of pepper jack cheese* or tomatillo sauce > > Pre-heat oven to 350 degrees. > > Saute the garlic and red bell pepper. Add the > scallions and tofu and > heat through. Add cumin, parsley, oregano, > tamari and rice. Stir > ingredients together up. Fill > wrappers/tortillas then either wrap up > in rolls like enchiladas or fold over at the > top like empanadas. > > Place on lightly greased baking sheet and bake > for 20 minutes. > > For the sauce, either add cheese bake a few > more minutes to melt > cheese, or top with heated tomatillo sauce and > serve. > > > But I made them as enchiladas. I also added > lots more garlic, > oregano, and scallions. I sprinkled cheese on > top the last 5 mins of > cooking. It needed a sauce - next time I'll > make a tomatillo sauce > or use salsa. Edit at will!! > > *You can make this recipe healthier by using > brown rice (not as > traditional) and using a vegan version of the > peppered cheese, eg. > Follow Your Heart's " Vegan Gourmet " brand, > nacho flavor. > > > > ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
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