Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers (34 page)

Tostones with Avocado and Palm Ceviche (page 61)

 

Sangria (page 219)

 

Pupusas Stuffed with Black Beans and Plantains (page 162), Salvadorian Marinated Slaw (page 79), and Simple Latin Tomato Sauce (page 46)

 

Beans, Rice, and Sweet Plantain Empanadas with Latin Shredded Seitan (page 210)

 

Sweet and Spicy
Seitan-Potato
Empanadas (page 204)

 

Quick Red Posole with Beans (page 136) and Homemade Soft Corn Tortillas (page 165)

 

Arepas with Sexy Avocado-Tempeh Filling (page 181) and Real Brown Sugar Limeade (page 214)

 

Arepas (page 177)

 

Coconut Tres Leches Cake (page 230)

 

Churros (page 223) and Chocolate para Churros (page 225)

 

Crepes with Un-Dulce de Leche and Sweet Plantains (page 228)

 

Café con Leche Flan (page 245)

 

1. Cook the tempeh for 10 minutes, either by steaming in a steamer basket or microwaving for 8 minutes in a covered glass bowl with 1 cup of water. Drain the cooked tempeh if necessary and crumble when cool enough to handle. Lightly oil a glass or ceramic 11 by 7-inch baking dish that measures at least 3 inches deep, or use four 2-cup ovenproof individual ceramic casserole dishes.

2. In a large skillet over medium heat, heat the oil, add the onions and carrot, and sauté for 10 to 12 minutes, or until the onions are very soft and translucent. Add the wine, stir, and bring to a simmer. Add the cumin, oregano, and paprika and stir. Add the crumbled tempeh, potato, vegetable broth, soy sauce, raisins, olives, and a few twists of freshly ground pepper. Simmer the mixture for 5 minutes, stirring occasionally. Taste and adjust the seasonings with more ground pepper as desired. Remove from the heat and ladle into the prepared casserole dish(es).

3. Preheat the oven to 400°F and make the corn topping. In a blender jar, pulse the corn kernels, cornstarch, soy creamer, garlic, salt, and pepper until thick and creamy. In a large saucepan, heat the oil over medium heat, then pour in the corn mixture, stirring occasionally with a silicone spatula or a wooden spoon, until the mixture thickens to the consistency of thick cooked oatmeal. Remove from the heat, stir in the basil, and spread evenly over the filling. Sprinkle the top of the pie(s) evenly with the sugar.

4. Place a baking sheet with a rim under the pie in case the filling bubbles over the edges of dish. Bake for 45 minutes, or until the corn topping is golden and the filling is bubbling. If desired, broil on high for an additional 3 to 4 minutes, to create dark brown spots on the corn topping, to give your
pastel de choclo
a much-desired, traditional well-browned look. Let the pie(s) cool for at least 15 minutes before serving; the filling and topping will be very hot!