Recipezaar: Ecuadorean,Vegetarian recipes

Llapingachos (Ecuadorean Potato Pancakes With Cheese Sauce)

Tue, 30 Jul 2002 19:49:27 -0400

A delightful specialty from Equador's highlands, found in a book of "Inca country" recipes. Perfect comfort food! Makes an extremely satisfying meal with a good avocado salad...I guarantee you won't miss meat, and I'm a die-hard carnivore myself. (Just as good with low-fat cream cheese, btw.) -- posted by Norse

Morocho De Leche, or Spiced Hot Milk With Corn

Mon, 05 Dec 2005 21:13:22 -0500

Last summer when I was in Ecuador it was always a treat to have this drink for breakfast. Breakfast carts on the street and roadside stands keep this hot on the stove and serve it up in tall glasses all morning. It tastes like rice pudding and is a filling alternative to cereal. You drink all the milk and then eat the morocho at the bottom of the glass (I suggest checking to see if your glass is heat safe, otherwise serve it in a mug). Morocho is dried cracked corn kernals. Goya distributes it in plastic bags that you can find with the beans in the "ethnic" food aisle or at a Spanish bodega. This recipe says to use a pressure cooker, but if you don't have one just boil the corn and expect the morocho to take longer to get soft. One recipe yields a lot, so make sure to share with friends! -- posted by Valeria

Fanesca (Spring Soup)

Wed, 08 Mar 2006 14:16:37 -0500

Plan ahead for your Easter feast! I read an article in The New Yorker magazine regarding a letter from Ecuador by Calvin Trillin about a Spanish soup that he adores called Fanesca, a thick and hearty soup heavy on the beans, which is only available during holy week. Well, the article didn't come with a recipe but I found several on-line, all more or less the same. Don't let the number of ingredients put you off, it will come together relatively quickly. Seeing as how I'm a vegetarian, I omitted the salt cod but I am leaving it here in case you are not but making it an optional addition. If you do add it then you'll have to start this recipe the day before. Note that the rice, beans and vegetables should all be cooked before adding and that will take you less than an hour if they are all cooked simultaneously (see instructions). If you cook everything ahead of time this recipe comes together in 15 minutes. Anyway, I made this on Saturday, day before Easter and we both loved it:D -- posted by Kumquat the Cat's friend

Spicy Chipotlé-Lime Salsa

Thu, 18 Jan 2007 16:55:31 -0500

The sauce-like salsa has a surprising spiciness to it. At first it is more of a smoky taste, then the spice hits you. But the great thing is it does not leave your mouth burning. I combined salsa inspirations from 2 places I have lived. Ecuadorian "Aji", and Mexican Salsa. It won the big salsa competition at work. It was named "Shut You Up" Salsa, but also was nicknamed "Sneak Attack Salsa" and "Delayed Reaction Salsa" -- posted by Rob Doar

Green Apple & Tomatillo Cornbread Dressing

Sat, 10 Feb 2007 16:21:15 -0500

This is a mix of fruit and vegetables in the dressing. It is made to cook alone. You may add chicken breasts or thick fish fillets on top. Then dress them with attached sauce. A make-ahead recipe. -- posted by Montana Heart Song

Quinoa Soup from Ecuador

Tue, 22 Jan 2008 02:16:54 -0500

My friend from Ecuador made it for us and I tried to replicate it with much success. It's now one of my favorite soup to make. If you like a creamier soup, you can make it with 3 cups soy milk and 1 cup water. -- posted by Dina Cohen

Palmito Salad

Mon, 14 Apr 2008 18:46:48 -0400

I love hearts of palm so I made up a salad. Hearts of Palm are usually packed in salted water so this recipe is for ones packed in salted water. -- posted by Spongebob Chefpants

Dulce De Zapallo - Candied Squash in Spiced Syrup

Fri, 30 Oct 2009 13:01:28 -0400

From http://laylita.com/recipes/2009/02/11/dulce-de-zapallo-or-squash-in-syrup/ -- posted by ThatSouthernBelle