Recipezaar: South American,Vegan recipes

Quinoa-Apple Salad

Tue, 18 Mar 2003 20:11:56 -0500

Here's a great healthy grain salad! -- posted by DiB's

Very Berry Pineapple Poppy Salad

Wed, 09 Apr 2003 20:08:37 -0400

Non-fat, Low cal fruit salad with a zing, great for after dinner or as a snack. -- posted by Tyler Clarke

Stewed Chayote

Wed, 07 May 2003 20:06:57 -0400

A pleasant, somewhat summery side dish from M.S. Milliken & S. Feniger. Especially good with flaky white fish or grilled chicken. I think that the salad and veggie seasoning adds a nice flavor, but omit it if you are avoiding MSG. The chayote is just fine without it. -- posted by Muffin Goddess

Chilean Salsa

Thu, 05 Jun 2003 20:13:25 -0400

After trying this salsa, it is hard to go back to store-bought salsa. I could eat my weight in this stuff, along with tortilla chips. Yum!! -- posted by ratherbeswimmin'

Sweet Potato Scones

Thu, 06 Nov 2003 20:00:41 -0500

From Healthy Gourmet Cookbook. -- posted by Missy Wombat

Mango Habanero Salad Dressing

Fri, 07 May 2004 20:00:05 -0400

Sweet, tangy, and spicy dressing delicious with tomatoes, avacados, or Mexican style bean salads. The amounts are general, please adjust to your tastes. -- posted by yogi

Patacones (fried Plantain)

Sat, 29 May 2004 19:59:49 -0400

I learned how to make this from my Colombian mother-in-law. They are very simple to make, and taste great. They taste best when they are hot out of the skillet. We eat them a lot for breakfast, along with either fried eggs or scrambled eggs with tomatos and onion. They also make a great side dish. -- posted by SlipC

Brazilian Orange Rice

Tue, 01 Jun 2004 19:59:34 -0400

This is a favorite with fish or chicken, an easy, mild rice with a unique flavor. You can use chopped Brazil nuts to be authentic, but since I really don't like them, I use pine nuts. -- posted by EdsGirlAngie

Maduros (plantain)

Fri, 04 Jun 2004 19:59:47 -0400

These are a traditional South American side dish. I serve them alongside a plate full of rice, meat, and boiled salt potatoes. They add a nice sweetness to the meal. -- posted by SlipC

Pepper Sauce for Chacarero's (pebre-chilean Name)

Thu, 23 Sep 2004 20:00:13 -0400

Came from a great recipezaar trooper Polar Bear helped me find this! thank you kind one!! -- posted by Chef #163500

Don Emilio's Salsa - Muy Bien!

Thu, 11 Nov 2004 20:00:02 -0500

People used to travel miles and miles just to get salsa and chips to go from Don Emilio's Restaurant in Larchmont, NY. No matter how hard anyone tried, there was no getting the recipe. Then one day at a party in work, a Columbian girl brought in salsa that her husband had made...and it was identical to Don Emilio's. Aaaahhhhh....amazing salsa whenever you want it. And you'll want it often. And you thought chocolate was addictive???? (Check out my guacamole recipe, too) -- posted by DeSouter

Grumichama or Brazil Cherry Ice Blocks

Wed, 08 Dec 2004 19:59:59 -0500

Grumichama = Eugenia brasiliensis Cooking time is freezing time. -- posted by Missy Wombat

Golden Garlic Potatoes

Thu, 27 Jan 2005 20:00:18 -0500

Potatoes get their golden color from the annotto oil. Flavored simply with salt, pepper & garlic. -- posted by ~Rita~

Brazilian Garlic Rice

Fri, 25 Feb 2005 15:02:02 -0500

This is delicious when you want a nutty, garlicky rice side dish. It complements chicken, pork, and fish very nicely and is traditionally served with a sprinkling of hot sauce. If you can find authentic molho apimentado (hot sauce madde with bird chiles), all the better! -- posted by EdsGirlAngie

Spanish Quinoa

Tue, 01 Mar 2005 20:00:04 -0500

This recipe comes from Eden Organic Foods. It's a variation of Spanish or Mexican rice using quinoa. -- posted by Vino Girl

Quinoa Casserole

Thu, 10 Mar 2005 19:59:51 -0500

I've been trying to find different ways to use quinoa, since it is so good for you. This recipe is from Eden Organic Foods. -- posted by Vino Girl

Black Beans and Rice

Fri, 18 Mar 2005 07:28:32 -0500

There's a lot of beans and rice recipes already here, but it seems I can't get enough of them. This one comes from Real Simple magazine, and it's different than the types I normally make since it doesn't have tomatoes, and it is also a mild-flavored dish. -- posted by Vino Girl

36-hour Freedom Salsa

Mon, 09 May 2005 18:52:57 -0400

Using this recipe, you will be able to conquer the world. Me? I'm too lazy... Just remember me when you get to the top. -- posted by CrapScreamer

The Mango Salsa Recipe

Tue, 24 May 2005 10:44:34 -0400

This is the only mango salsa recipe. Just enough sweet and spice -- posted by startnover

Raw "tacos"

Tue, 21 Jun 2005 20:43:45 -0400

Delicious substitute for taco meat. You can go all raw and wrap this in lettuce leaves or use regular taco shells. Great topped with your favorite salsa and guacamole or even in a taco salad. -- posted by yogi

Aji (Peruvian Hot Sauce)

Wed, 22 Jun 2005 16:10:29 -0400

This is that wonderful fresh, bright green, hot sauce served in many Peruvian restaurants. It's great on meats, vegetables, and we like it squirted on a roll with butter. -- posted by chef 493847

Platanutres (Plantain Chips)

Fri, 23 Sep 2005 21:36:49 -0400

A popular snack in the Caribbean, plantain chips are called mariquitas in Cuba, trompetas in the Dominican Republic, and chicharitos de plátano verde in Costa Rica. Versions also exist in India, where the chips are often cooked in coconut oil, and Southeast Asia, where it is common to rub them with turmeric and salt before frying. -- posted by NcMysteryShopper

Quinoa En Salpicon

Wed, 28 Sep 2005 22:34:45 -0400

From Christmas Memories with Recipes Recipe by Felipe Rojas-Lombardi -- posted by DR. House

Chilean Carrot Salad

Thu, 13 Oct 2005 19:22:37 -0400

As a teacher, I would assign this recipe to my fifth-graders to make. It's easy, much more so if you have a food processor with a julienne disk for the carrots. This is a light and refreshing side for a summer meal or picnic. -- posted by Valeria

Beans and Corn for Burritos

Mon, 21 Nov 2005 21:10:34 -0500

great with brown rice, salsa, sour cream, and guacomole as a burrito filling or on nachos. I pefected this recipe while living in the south west and later in the keys, and have found it to be a low cost meal the everyone loves. It will keep up to a week in the fridge and can be frozen. Cooking the beans and corn together insures that the kids get the right balance of amino acids (bean+corn or rice=protein, bean without corn or rice=gas). -- posted by landwings

Tacu Tacu

Tue, 22 Nov 2005 16:13:23 -0500

Last summer our local mexican vegetable market had Peruvian beans and I went looking for authentic recipes to use them. The original recipe did not have garlic but I am one of those cooks that believes there can never be too much garlic or onions. -- posted by Walltop

Herb Lime Vinaigrette

Fri, 02 Dec 2005 14:53:16 -0500

I'm in the process of trying to duplicate a lime herb dressing at a local joint called Avante Cafe. This isn't it, but it's good! -- posted by Sandi (From CA)

Salsa Verde

Mon, 30 Jan 2006 20:45:46 -0500

Fresh, light and delicious. Nothing else to say... -- posted by JoJoStar

Chilean Salad

Thu, 11 May 2006 11:12:29 -0400

This salad is traditionally served with any type of grilled meats. An excellent accompaniment to the main dish at your next barbecue. From Food and Drink Magazine. Hope you enjoy! -- posted by ~Leslie~

Salsa De Cilantro - Pebre

Fri, 26 May 2006 16:22:28 -0400

I was looking for a really good Pico de Gallo salsa. I came upon this fabulous Chilean version (Pebre) in the Moosewood cookbook. Apparently this is Chile's most popular side dish and is served with every meal. Awesome just with chips or with anything you'd serve with salsa. -- posted by Mrs Goodall

Garlic Quinoa

Mon, 29 May 2006 20:21:54 -0400

Quinoa is a very high protein grain which originated in the Andes mountains of Bolivia and Peru as a staple food of the Incas. It's gluten-free and rich in L-lysine, phosphorus, calcium, iron, B vitamins, and vitamin E. A yet untried recipe submitted for Zaar World Tour II. -- posted by Deb's Recipes

Confetti Quinoa

Mon, 29 May 2006 20:21:59 -0400

Quinoa, pronounced "keenwa," quadruples in size when cooked yet stays crunchy and nutty. This recipe (which I've not tried) adds a variety of colors of bell pepper to the quinoa for the effect of confetti. From Laurel's Kitchen Cookbook and submitted for Zaar World Tour II. -- posted by Deb's Recipes

Incredible Guacamole

Thu, 08 Jun 2006 16:12:42 -0400

Delicious, zingy, guacamole with a wonderful roasted flavour. -- posted by JAKunlimited

Coffee Lover's Shake (Light)

Mon, 31 Jul 2006 22:34:08 -0400

Coffee Milkshake Just put this together the other night. Great dessert and HEALTHY :) I haven't tried it with the banana, but I thought that sounded good too. -- posted by Chef sam #2

Rumi's Black Bean and Mango Soup

Mon, 18 Sep 2006 23:43:27 -0400

My friend Richard passed this along to me. I haven't tried it yet, but it looks yummy It originally comes from Vegetarian Times. A Brazilian recipe. Steam some Swiss chard while the stew is simmering and serve with warmed flour tortillas. -- posted by dicentra

Green Gaucho Pasta

Wed, 20 Sep 2006 17:02:05 -0400

This is a great use for leftover cilantro that threatens to go bad! It's like a Latin pesto. Serve with black beans for taste and authenticity. -- posted by BelovedRooster

Ultimate Restaurant Salsa

Sun, 08 Oct 2006 12:38:55 -0400

I have been trying for years to duplicate the salsa served in authentic Mexican restaurants. I've tried soooo many recipes, and none of them ever panned out. Too juciy, too pasty, too sweet, too bland....So I came up with my own through much trial and error. This recipe makes a medium-hot temperature. Warning: This is addictive! The only way to make it better is to serve it with fresh guacamole. -- posted by kitchenslave03

Spicy Butternut Squash Soup

Mon, 16 Oct 2006 16:46:56 -0400

Healthy and delicious. Try this spicy soup for a different take on a traditional autumn favorite. Make lots and freeze! Puree if you please. -- posted by Chef #205706

Dominican Beans

Wed, 25 Oct 2006 12:32:29 -0400

A Latin American staple. Serve with rice and you've got a wonderful meal. Gourmet. Serves 4 as a main course, or 8 as a side dish. -- posted by JoJoStar

Two-Tone Tostones

Fri, 17 Nov 2006 18:38:32 -0500

Bright golden and orange and bursting with flavor, these make an excellent and unusual thanksgiving side dish -- also, they're a quite healthy addition to the indulgent spread! Very high in potassium, vitamin C, vitamin A, and fiber -- posted by BrotherAdso

Rice Verde

Wed, 29 Nov 2006 20:54:14 -0500

Yummy side dish we make a lot in my home. Goes great with lots of different main dishes! Hope you enjoy it! -- posted by mama's kitchen

Clay-Pot Pinto Beans W/ Corn Tortillas

Sun, 07 Jan 2007 17:39:01 -0500

I found this recipe in the San Diego Union Tribune, and this type of dish is right up my alley. Prep time does not include overnight refrigeration. -- posted by Happy Hippie

Hacienda Onion Salad

Mon, 08 Jan 2007 15:07:15 -0500

A recipe from Chile using sweet onions and tomatoes along with wonderful seasonings of cilantro, lime for a cooling effect for those hot days! -- posted by ~Rita~

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

Curtido De Repollo - El Salvadorean Cabbage Salad

Fri, 26 Jan 2007 23:28:18 -0500

This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese). You can also try serving it with fish or black beans, inside burritos or on top of quesadillas. -- posted by What's Cooking?

Picadillo Sin Carne With Masa Para Empanadillas:

Wed, 31 Jan 2007 22:35:38 -0500

Picadillo without the beef and dough for baked turnovers. Serve over rice or in empanadillas. From Vegetarian Journal -- posted by That is Dr House to you

Nopales Con Pico De Gallo

Wed, 31 Jan 2007 22:45:10 -0500

Cactus with Chopped Tomatoes, Onions, Garlic, and Cilantro -- posted by That is Dr House to you

Black Pudding (Vegan)

Wed, 21 Feb 2007 23:12:24 -0500

A unique pudding that goes well with salad, taken from Linda Majzlik's 'A Vegan Taste of the Caribbean' -- posted by selfmadegirl

Steamed Cornbread/Cakes

Wed, 07 Mar 2007 12:59:00 -0500

Yep, another healthy & natural made up recipe of mine - actually, this was the kind of bread my mom used to eat when she was little, so it's technically not 'made up' but I've just changed the ingredients a bit to make it healthier. -- posted by Lolliie

Soffrito

Tue, 17 Apr 2007 23:38:17 -0400

This is a typical hispanic condiment used as starter to many dishes, like mir pua, savory starter that is easy to make and has many uses. -- posted by Chef #485588

Pineapple Salsa

Wed, 18 Apr 2007 20:56:39 -0400

I just threw this together one night to go with sauteed chicken. Tonight I made it again for a "Company Pork Roast" (#23939). What a perfect compliment to white meat! Delicious!! -- posted by Natalia 3

Rio-Style Ginger Beer Floats

Sun, 29 Apr 2007 21:45:58 -0400

Found this in Food & Wine magazine. I love ginger beer! -- posted by Engrossed

Pineapple Ginger Beer Floats

Sun, 29 Apr 2007 21:47:05 -0400

This is a variation of the Rio-Style floats I found in Food & Wine magazine. I love ginger beer! -- posted by Engrossed

Black Bean-Quinoa Salad With Basil-Lemon Dressing

Thu, 10 May 2007 14:51:06 -0400

From Cooking Light. -- posted by dicentra

Chilean Pesto (Pebre)

Thu, 24 May 2007 16:16:18 -0400

Pebre is a tangy Chilean condiment that makes a great beef marinade and an even better pasta sauce or chip dip. There are lots of variations out there, but this one is quick and simple, and accentuates the great flavors of Cilantro and Parsley. -- posted by Dug

Easy Black Beans

Mon, 28 May 2007 23:01:05 -0400

Fast, easy, and delicous! -- posted by BrentW

Orange Flavored Quinoa

Fri, 01 Jun 2007 23:47:51 -0400

This is from 365 Low Fat Recipes. -- posted by dicentra

The Best Salsa, Period

Thu, 19 Jul 2007 16:50:04 -0400

I've been making this salsa for probably 6 years. You can make it as hot as you want or as mild. Everyone always comments on how good it is. -- posted by Coco_K

Caipirinha

Tue, 31 Jul 2007 15:22:42 -0400

Caipirinha is the national drink of Brazil. The drink is made with cachaça (pronounced - kuh-sha-suh). It is technically a brandy and a member of the aguardente family. There is an old adage in Brazil: "quanto pior a cachaça, melhor a caipirinha" the worse the cachaça, the better the caipirinha. The name caipirinha is derived from the Portuguese word caipira (hick, hayseed, country bumpkin, rube, etc.) coupled with the -inha suffix (a diminutive denoting little or small) and can be roughly translated as little hick, little hayseed, little country bumpkin, little rube, etc., etc. Poor mans drink or not, cachaça has become an integral part of Brazilian culture and its significance ranks right up there with soccer/football (futebol), carnival and samba as Brazilian national icons. The Brazilians like it sweet.... VERY sweet. In Brazil, the very best caipirinhas are made with "limões gallegos" what in the U.S. is often referred to as a key lime. Can also be made by the pitcher! -- posted by NcMysteryShopper

Chilean Pisco Sour

Tue, 31 Jul 2007 15:27:35 -0400

Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru & Chile were both part of Spains American empire.) When they became independent countries, both claimed the liquor as their own. Therefore the national drink of both Peru and Chile, is the rich Pisco Sour. However there is a difference in sweetness and the citrus used between the two countries piscos. I have posted both recipes so be sure to try the Recipe #243479 as well. Note: Egg whites are sometimes used in chilean pisco sours as well, but for the purist, they will say it is unnecessary adornment. -- posted by NcMysteryShopper

Ecuadorian Avocado Tomato Salad over White Rice

Thu, 16 Aug 2007 15:52:43 -0400

Tangy salty but delicious lots of flavour -- posted by dageret

Banana Black Bean Salad

Sat, 25 Aug 2007 23:38:43 -0400

A fresh/zippy salad that can be made well in advance and served with a dollop of sour cream and chives/parsley/cilantro as a garnish or alongside fish, rice or something else fun. Mango may be used in addition to or in place of the banana. I developed this recipe to combine the delicious flavors of Island and Latin food with Californian cuisene. -- posted by Food Snob in Israel

Brazilian Black Bean Soup

Wed, 05 Sep 2007 20:44:18 -0400

I have served this recipe as soon as its cooked, as leftovers the next day, and even out of the freezer. It is extremely versatile - for brunch with tortillas, dinner with cornbread, or a soup and salad lunch. I always get tons of compliments. When I reheat, I re-season a bit and it also tends to thicken up over time. From one of the Moosewood cookbooks. -- posted by jerrilyn

Triple Smoked Quinoa Pilaf

Sat, 15 Sep 2007 21:55:35 -0400

I found this on a food blog. Sounds delicious! -- posted by dicentra

Peruvian Chickpea Stew

Tue, 18 Sep 2007 22:12:57 -0400

The weather is turning colder here. Time for stews. -- posted by dicentra

Guacamole

Thu, 20 Sep 2007 10:52:02 -0400

This is my husbands recipe and it's the best I've ever had. It's easy and tasty. Use less Jalapeño or none for less kick. We do a lot of taste testing to decide how we want it. -- posted by Lasko

Vegetarian Black Bean Chili

Mon, 01 Oct 2007 19:44:16 -0400

I serve this with a cheddar cornbread ring. -- posted by Lumberjackie

Quinoa and Tvp Croquettes

Wed, 28 Nov 2007 16:35:23 -0500

These are so yummy! Serve them with your favorite sauce/dip (fruit chutney, tartar sauce, ketchup, etc). -- posted by Harry's Girl

Absolute Best Mango Salsa

Sat, 05 Jan 2008 18:11:47 -0500

I absolutely adore fresh mango, and this salsa is the perfect way to make them shine! The result is very fresh, sweet and spicy, and chunky...similar to pico de gallo in texture. Make sure you use mangoes at their peak...if they are too ripe, your salsa will be mushy. I make this often for guests by serving with blue corn tortilla chips (the color is so much prettier than plain ol' tortilla chips!) or serve alongside mahi mahi or other grilled fish. I hope you enjoy it as much as I do! -- posted by Elle Woods Can Cook!

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

Vegan Tortilla De Patatas (Spanish Omelette)

Sat, 23 Feb 2008 00:41:14 -0500

Found this recipe in the slashfood blog. It was adapted from http://creativegan.net/news/archives/tortilla-de-patatas-sin-huevo/. It looks so lovely and I cannot wait to make it. Will post more notes once I have had a chance to cook it. -- posted by Pixie's Kitchen

Winter Mango Smoothie

Tue, 18 Mar 2008 19:59:03 -0400

A WARM smoothie? You'll be an instant beleiver- when I want a smoothie but don't want to get chilled, this is the one I make. Be sure your fruit is nice and ripe. Taste incroyable. -- posted by White Rose Child

Kickass My Sacred Vegan Chili

Mon, 07 Apr 2008 17:50:37 -0400

I'm posting my most used vegan recipe that I adore on its own, on nachos, on my husband's bald head, eating at work, just generally eating. My best bud maaweee loves it, my family loves it, all my mates love it, and it's so simple you will kick yourself on how simple it is. Put in veg you want to use from your fridge. To make it hotter, add more chili. Get psychopathic with the chili if you like it! I like using fake mozzarella and homemade guacamole on nachos for this. It makes for good weekend dinners. I could eat it now! Oooo nachos...... oh yeah heats up good the next day. -- posted by pornstarbarbie

Vegetarian Paella

Mon, 21 Apr 2008 01:38:51 -0400

I haven't tried this yet but it looks delicious! I look forward to making this next week. This recipe is originally from The Food Networks Robin Miller. I wanted to post here to see the official nutrition value for the dish per serving. Yield, prep time and cooking time are taken directly from the original website. -- posted by FoodieFoodie

Chili Salsa

Wed, 28 May 2008 18:48:52 -0400

These are often used in Brazil as dips/sauces for many dishes. Serving size is a guess since it depends on taste preference and how much you want it. -- posted by Pneuma

Sweet Potato Candy (Dulce De Camote)

Fri, 30 May 2008 17:27:00 -0400

From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. -- posted by Engrossed

Pepper Relish (Condimento De Aji)

Fri, 30 May 2008 19:13:43 -0400

From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. -- posted by Engrossed

Tomatillo-Pineapple Salsa

Wed, 04 Jun 2008 20:00:58 -0400

Perfect for the summer, by Sue Torres from "The Hot Latin Diet". This recipe is simple and delicious. Serve with fish, chicken or beef. -- posted by JoJoStar

Very Simple Black Beans (Caraotas Negras)

Mon, 09 Jun 2008 00:50:48 -0400

These beans cook down and creat a thick, rich sauce. Good to serve over rice or arepas. From Cooking Light. -- posted by Chef PotPie

Pineapple-Cashew-Quinoa Stir-Fry

Fri, 13 Jun 2008 21:03:37 -0400

A recipe from Veganomicon: The Ultimate Vegan Cookbook. They suggest making the quinoa aspect a day or two in advance, store it in the fridge, and you'll be able to put this stir-fry in a snap for an easy weeknight dinner. For a truly gorgeous dish, use a half and half blend of the white quinoa and the heirloom variety Red Inca. Have ALL of your ingredients chopped before starting the stir-fry aspect. You may substitute frozen peas for the edamame. Posted for ZWT4. -- posted by WiGal

Feijoada - Brazilian Black Bean Stew

Sat, 14 Jun 2008 20:42:45 -0400

A vegan stew typical in Brazil. Prep time does not include bean soaking. You can probably streamline this by using the equivelent amount of canned black beans, rinsed and drained and skip the beginning step. -- posted by *Parsley*

Tortilla Chip Soup

Wed, 02 Jul 2008 01:24:25 -0400

LOVE this from How it all Vegan -- posted by AmandaKay

Watermelon, Strawberry and Chile Salad

Thu, 17 Jul 2008 17:58:27 -0400

This sweet and spicy fruit salad makes a refreshing side dish with a summer meal. The salt and chile balance the sweetness of the fruit and provide the perfect savory note. Recipe is from Whole Foods and states it is good for the following diets: Low-sodium, Vegan, Vegetarian, Dairy-free, and Gluten-free. -- posted by JanuaryBride

Whole Foods Garden Fresh Salsa

Sun, 20 Jul 2008 03:09:11 -0400

I had this salsa the other day and it was some of the best I have ever had. I can't wait to make this myself. It's best to use rubber gloves when handling hot peppers. -- posted by esmerelda smoot

Black Bean Avocado Salad

Mon, 13 Oct 2008 19:30:17 -0400

You probably have this stuff in your pantry and fridge. I really like to use mango salsa, but regular salsa works too. Don't chop up the avocado until you are ready to serve it, so it does not turn brown first. -- posted by Jen in KS

Fresh Guacamole

Fri, 05 Dec 2008 17:04:42 -0500

This recipe is a variation on the "authentic guacamole" recipe on avocado.org and it is entirely made from all fresh ingredients. Plus, avocados are great for regulating blood sugar and are good for cholesterol! Gotta have good excuses for eating guacamole! -- posted by Larkin

Fresh Salsa

Fri, 05 Dec 2008 18:30:08 -0500

After a lot of recipe-less experimentation, I have finally settled on this ideal combination of ingredients for fresh salsa. -- posted by Larkin

Haphazard Guacamole

Thu, 18 Dec 2008 16:19:29 -0500

Amazingly, this came out just to my taste. Combining all the ingredients people suggested to me, here's my first guac recipe! -- posted by White Rose Child

Easy Brazilian Collard Greens

Tue, 03 Mar 2009 01:02:27 -0500

This is a fast and simple way to cook collards that results in a bright, lively flavour. Recipe is from Gourmet Magazine (Sept. 2007) and works with mustard greens too. -- posted by blucoat

Peruvian Vegetable Stew

Tue, 14 Apr 2009 01:48:23 -0400

Disks of sweet and spicy corn distinguish this traditional Peruvian squash stew. It's an easy to make main dish stew that uses butternut squash along with frozen peas and squash. The recipe comes from Cuidad Restaurant in downtown Los Angeles. Cuidad specializes in latino cuisine from various Spanish speaking countries. -- posted by lynnski / LA

New World Spaghetti Squash

Wed, 20 May 2009 02:24:01 -0400

I concocted this on getting acquainted with the taste and texture of a roasted spaghetti squash (also known as a calabash squash). It's an alternative to the idea of treating the squash as a substitute for spaghetti noodles. The roasted squash really has slaw-like texture--soft yet crunchy. Spaghetti squash is an ancient New World food source in Central and South America, so I decided to try making something that combined an ancient native trio of ingredients: corn, beans, and squash. On sampling the roasted squash by itself, my first thought was "black beans," and my second was "spicy." Here's what I did, based on what I had in my kitchen this evening. I'm sure others can improve on it! -- posted by Epyllion

Columbian Rice

Mon, 15 Jun 2009 12:19:07 -0400

from debbie whos husband is columbian this rice rocks -- posted by Dienia B.

Amazing Spicy Guacamole

Mon, 15 Jun 2009 16:52:10 -0400

I love guacamole and love spicy foods, and experimented and came up with this delicious, chunky and fresh tasting version! -- posted by Megannnnnnnn

Mango and Black Bean Stew

Sun, 28 Jun 2009 13:26:19 -0400

This recipe is the only vegetarian dish I've been able to get my family to enjoy - and they really enjoyed it! Since sweet potatoes are so hard to chop up raw, I go ahead and boil them ahead of time until they're just tender enough that I don't need a chainsaw to get through them. Non-vegetarians can feel free to add 1/8 pound chopped sausage and/or ham with the onion in the first step. -- posted by Alexander Mar

Vegan Amaranth With Spinach-Tomato-Mushroom Sauce

Sun, 12 Jul 2009 09:31:44 -0400

I have no idea where I picked up this recipe, but it's the only one I use for cooking amaranth for other people. My family, who is very much NOT vegetarian, even enjoys this dish! Feel free to tweak ingredients and let me know how it tastes! This recipe is also great for cleaning out the refrigerator. -- posted by splitendharry

Skillet Sweet Potato and Plantain

Wed, 02 Sep 2009 03:05:17 -0400

Sooo Delicious!! I love making this and having leftovers ;) The flavors blend great together and you can add other ingredients to your liking. This is also very filling, so it can be served as an economical main dish, considering the ingredients are inexpensive -- posted by Italian_mama

Cal's Pineapple Cilantro Salsa

Wed, 02 Sep 2009 14:33:40 -0400

This mild, but flavorful salsa was a big hit at a recent catered event in Hooper Bay Alaska where it was served along side pineapple marinated BBQ halibut. The following week I served the same salsa with a grilled teriyaki salmon and had the same rave reviews. -- posted by Chef Michael Callahan

Berenjenas En Escabeche - Marinated Eggplant

Fri, 30 Oct 2009 14:30:59 -0400

http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2008/02/the-truck-drive.html -- posted by ThatSouthernBelle

Florencia's Dulce De Tomate - Argentine Tomato Jam

Fri, 30 Oct 2009 14:30:54 -0400

http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2008/02/dulce-de-tomate.html -- posted by ThatSouthernBelle

Buenos Aires Hearts of Palm Salad (Rachael Ray)

Tue, 03 Nov 2009 14:25:12 -0500

"Rach's pal Daisy Martinez assembles an exotic salad that gets its kick from a can." Recipe from Rachael Ray's magazine. -- posted by JanuaryBride