intro + vegan brazilian feijoada

[Guest guest]

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