Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 Welcome (belatedly), Flavia! Your recipe looks wonderful--Thanks so much for sharing it! Peace, Mo flasp11 wrote: > Hi, > My name is Flavia and I have been vegetarian for 7 years now. I love this group and finally I decided to contribute and post a tradicional brazilian recipe that is usually prepared with lots of meat. I prepared this vegan version last week and, fortunately, it was very well accepted by my omnivorous/carnivorous friends (specially the beans lovers > > Yield: 4 to 6 servings > > 2 c black beans; cooked, reserve 2 1/4 c bean cooking liquid > 2 Tbl vegetable oil (Canola or Grapeseed) > 1 large onion; chopped > 1 large red bell pepper; seeded, sliced and grilled > 1 large tomato; cored, seeded and diced > 1 cup celery; coarsely chopped > 1 cup baked tofu; sliced > 4 large cloves garlic; minced > 1 small jalapeno pepper; seeded, membranes removed and minced > 1 medium orange; peeled, seeded and coarsely chopped > 1 tb vinegar or red wine > 1 1/2 ts ground cumin (optional) > 1 Tbl fresh thyme; leaves (or 1 teaspoon dried (optional) > 1 tsp salt > 1/2 tsp ground black pepper (optional) > 1/2 tsp chipotle chili pepper in adobo sauce > 2 Tbl chopped fresh parsley - garnish > > Soak the beans for at least 8 hours. Place the beans in plenty of water and cook for 1 hour until tender. Drain, reserving 2 1/4 cups of the cooking liquid; set aside. (Black beans can bulk to 2.5 times the dry measure.) Heat the oil in a large saucepan and add the onion and bell pepper. Saute for about 5 minutes. > Add the tomato, garlic, and jalapeno and cook for 4 minutes more. Add the beans, reserved cooking liquid, vinegar, celery, tofu, oranges, all of the seasonings (except the garnish) and the chipotle chili pepper. > Cook for 30 to 40 minutes over medium heat, stirring occasionally. Ladle the feijoada into large bowls and sprinkle with parsley. > Keep overnight in the refrigerator and warm it up in the following day. (The flavor peaks at about the third day after it is made.) > For a more impressive presentation: > Stir in about 1 cup of kale a few minutes before serving. > Mound Feijoada in a large, deep platter. Surround with rice, kale and farofa (another brazilian recipe). > > Flavia > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 Flavia, Thank you for the recipe! This looks GOOD! It is almost the same (flavorings/ seasonings, recipe directions) that I use when I make my one-pot beans-and-rice dishes! I cook the (seasoned) beans and strain and measure out the bean-liquid to use as all or part of the liquid when I cook the rice to go with the beans. I add the beans (already cooked and seasoned with everything except salt) to the rice and liquid after I bring the liquid and rice to a boil--cover and simmer until the rice is done and the liquid from the " bean gravy " is all absorbed! I will try your version--it looks DELICIOUS!! {{{hugs!}}} and thanks for the recipe! --Laura B., in Illinois PS: How is the name of this dish pronounced? intro + vegan brazilian feijoada Posted by: " flasp11 " flasp11 flasp11 Wed Apr 1, 2009 6:57 am ((PDT)) Hi, My name is Flavia and I have been vegetarian for 7 years now. I love this group and finally I decided to contribute and post a tradicional brazilian recipe that is usually prepared with lots of meat. I prepared this vegan version last week and, fortunately, it was very well accepted by my omnivorous/carnivorous friends (specially the beans lovers Yield: 4 to 6 servings 2 c black beans; cooked, reserve 2 1/4 c bean cooking liquid 2 Tbl vegetable oil (Canola or Grapeseed) 1 large onion; chopped 1 large red bell pepper; seeded, sliced and grilled 1 large tomato; cored, seeded and diced 1 cup celery; coarsely chopped 1 cup baked tofu; sliced 4 large cloves garlic; minced 1 small jalapeno pepper; seeded, membranes removed and minced 1 medium orange; peeled, seeded and coarsely chopped 1 tb vinegar or red wine 1 1/2 ts ground cumin (optional) 1 Tbl fresh thyme; leaves (or 1 teaspoon dried (optional) 1 tsp salt 1/2 tsp ground black pepper (optional) 1/2 tsp chipotle chili pepper in adobo sauce 2 Tbl chopped fresh parsley - garnish Soak the beans for at least 8 hours. Place the beans in plenty of water and cook for 1 hour until tender. Drain, reserving 2 1/4 cups of the cooking liquid; set aside. (Black beans can bulk to 2.5 times the dry measure.) Heat the oil in a large saucepan and add the onion and bell pepper. Saute for about 5 minutes. Add the tomato, garlic, and jalapeno and cook for 4 minutes more. Add the beans, reserved cooking liquid, vinegar, celery, tofu, oranges, all of the seasonings (except the garnish) and the chipotle chili pepper. Cook for 30 to 40 minutes over medium heat, stirring occasionally. Ladle the feijoada into large bowls and sprinkle with parsley. Keep overnight in the refrigerator and warm it up in the following day. (The flavor peaks at about the third day after it is made.) For a more impressive presentation: Stir in about 1 cup of kale a few minutes before serving. Mound Feijoada in a large, deep platter. Surround with rice, kale and farofa (another brazilian recipe). Flavia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 Hi, Laura! It's pronounced like " fay-zhwa-duh " . An important ingredient is the chipotle chili pepper that adds a smoky taste typical to the traditional feijoada. I searched some recipes online to get this final result. Hope you enjoy it!! My husband has just told me that your recipe is always cooked on mondays in the American South and known as red beans and rice: you start the beans in the morning at the same time you start doing your wash, so, by the time all the laundry is done, you have dinner. He learnt that from his mother who was from Louisiana. Another great way to prepare beans and make a bean lover (like me very happy! Thank you! hugs Flavia (San Diego) , " L.B. " <elbee577 wrote: > > Flavia, > > Thank you for the recipe! This looks GOOD! It is almost the same (flavorings/ seasonings, recipe directions) that I use when I make my one-pot beans-and-rice dishes! > I cook the (seasoned) beans and strain and measure out the bean-liquid to use as all or part of the liquid when I cook the rice to go with the beans. I add the beans (already cooked and seasoned with everything except salt) to the rice and liquid after I bring the liquid and rice to a boil--cover and simmer until the rice is done and the liquid from the " bean gravy " is all absorbed! I will try your version--it looks DELICIOUS!! > > {{{hugs!}}} and thanks for the recipe! > --Laura B., in Illinois > > PS: How is the name of this dish pronounced? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2009 Report Share Posted April 2, 2009 hi! could anyone help me out by giving a recipe for veg-soft noodles(with capsicum+beans+carrots+spring onions). regards pothukuchi --- On Thu, 2/4/09, flasp11 <flasp11 wrote: flasp11 <flasp11 Re: intro + vegan brazilian feijoada Thursday, 2 April, 2009, 9:51 AM Hi, Laura! It's pronounced like " fay-zhwa-duh " . An important ingredient is the chipotle chili pepper that adds a smoky taste typical to the traditional feijoada.. I searched some recipes online to get this final result. Hope you enjoy it!! My husband has just told me that your recipe is always cooked on mondays in the American South and known as red beans and rice: you start the beans in the morning at the same time you start doing your wash, so, by the time all the laundry is done, you have dinner. He learnt that from his mother who was from Louisiana. Another great way to prepare beans and make a bean lover (like me very happy! Thank you! hugs Flavia (San Diego) , " L.B. " <elbee577@.. .> wrote: > > Flavia, > > Thank you for the recipe! This looks GOOD! It is almost the same (flavorings/ seasonings, recipe directions) that I use when I make my one-pot beans-and-rice dishes! > I cook the (seasoned) beans and strain and measure out the bean-liquid to use as all or part of the liquid when I cook the rice to go with the beans.. I add the beans (already cooked and seasoned with everything except salt) to the rice and liquid after I bring the liquid and rice to a boil--cover and simmer until the rice is done and the liquid from the " bean gravy " is all absorbed! I will try your version--it looks DELICIOUS!! > > {{{hugs!}}} and thanks for the recipe! > --Laura B., in Illinois > > PS: How is the name of this dish pronounced? > Add more friends to your messenger and enjoy! Go to http://messenger./invite/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2009 Report Share Posted April 2, 2009 That's funny that red beans and rice are made on wash day in Louisiana, I didn't know that! My Grandma, who grew up on a farm in northeast Kansas, insisted (up until a few years ago) that wash day was Monday. She couldn't figure out why anybody wouldn't do their wash on Monday, because she had done laundry on Mondays for 70+ years! She's 87 now, and she does one load of laundry every couple of days, it's easier on her. Audrey S. On Wed, Apr 1, 2009 at 10:21 PM, flasp11 <flasp11 wrote: > Hi, Laura! > > It's pronounced like " fay-zhwa-duh " . An important ingredient is the > chipotle chili pepper that adds a smoky taste typical to the traditional > feijoada. I searched some recipes online to get this final result. Hope you > enjoy it!! > > My husband has just told me that your recipe is always cooked on mondays in > the American South and known as red beans and rice: you start the beans in > the morning at the same time you start doing your wash, so, by the time all > the laundry is done, you have dinner. He learnt that from his mother who was > from Louisiana. > Another great way to prepare beans and make a bean lover (like me very > happy! Thank you! > > hugs > > Flavia > (San Diego) > > <%40>, > " L.B. " <elbee577 wrote: > > > > Flavia, > > > > Thank you for the recipe! This looks GOOD! It is almost the same > (flavorings/ seasonings, recipe directions) that I use when I make my > one-pot beans-and-rice dishes! > > I cook the (seasoned) beans and strain and measure out the bean-liquid to > use as all or part of the liquid when I cook the rice to go with the beans. > I add the beans (already cooked and seasoned with everything except salt) to > the rice and liquid after I bring the liquid and rice to a boil--cover and > simmer until the rice is done and the liquid from the " bean gravy " is all > absorbed! I will try your version--it looks DELICIOUS!! > > > > {{{hugs!}}} and thanks for the recipe! > > --Laura B., in Illinois > > > > PS: How is the name of this dish pronounced? > > > > > Quote Link to comment Share on other sites More sharing options...
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