Where VEGAN meets MEAN GUY
93 Recipes Created by JVANAM
This is a vegitarian based cookbook using world wide restaurant recipes which I have updates to fit both a vegitarian's diet and the American Diabeties Association meal plan. Since I'm both.
Recipes in this Collection
I SP-tagged Aceite de Achiote as a side dish when in fact it should be a condiment.
Annatto seeds, known as achiote in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle.
Steeping annatto (achiote) seeds in hot cooking oil for a few minutes will do more than give the oil a brilliant orange-gold color; it will infuse it with a nutty aroma. It also adds a quick kick to whatever you use it in.
This incredibly simple technique will add a splash of color, a touch of Tropic heat and an aftertaste of annatto.Submitted by JVANAM
A traditional Irish holiday dessert, but particularly on All Hollow's Eve. For Halloween a gold ring is baked in the bread. Whoever get the slice with the ring will be married within a year. I can atest to that.Submitted by JVANAM
The matriarch of an area Greek Orthodox Church is an émigré from Drama in Northern Greece. For every church event she makes this dish. She gave the recipe to my Mother, & now I pass it along to you.
One cautionary, use a seasoned cast iron skillet. The pan needs to get screaming hot before you add the oil. A chemically tempered non-stick pan will peel off its surface when using high heat, before adding oil. That chemical surfacing has been considered to be a cancer carcinogen.Submitted by JVANAM
In Trinidad, to ridicule the slave masters, the natives and captives would make up witty lyrics to known melodies. Then, with their native style, they would back beat the parodies with their own rhythms. Calypso.
This side dish has many of the same Caribbean festival as the music that originated it.Submitted by JVANAM
Variations of Cherimoya dressing are available all around the Caribbean Islands. This one is from the Mahogany Hotel & Residence resort.
According to Marco, the bartender, "if you can't find Cherimoya stateside blend together strawberries, pineapples, and nonfat (or low-fat) unflavored yogurt 'til it tis a creamy custard..(How much?).. A little bit uh 'dis. A little bit uh 'dat."
This dressing is superb over a fresh fruit cup, sorbet, & ice cream (not chocolate).Submitted by JVANAM
In Barbados this is served with breakfasts, desserts, and at Tea Time.
The original is loaded with enough fat to make your LDL skyrocket.
So I trimmed down the recipe and made it easier and quicker to make. Your welcome Rachel Ray.
For added coconut taste I'm using coconut and vanilla extracts along with pineapple juice. As a binder Mashed a banana.
As a releasing agent in the loaf pan I am spraying the cooking oil with an air pumped oil mister from a pricey kitchen tool retailer (the initials are W-S). This way I control the oil and protect my part of the environment.
Also, I like to use a spring form loaf baking pan I found in of all places PCH. They told me I'm going to win over a million dollars.Submitted by JVANAM
While in Athens, for the Olympic Games, I had this sweet and savory salad with a rich flavored soup at Iliosporo on Ermou Street. They deserve a Gold medal for their straight forward traditional Greek fare.
Meze means light meal. Dakos (also called "koukouvayia") is called "Greek bruschetta," by tourist. It is easy to make with few ingredients, with little cooking.
Dakos is made with deliciously marinated artichokes and served in a barley rusk.
Rusk is a crusty barley based bread similar to a Tuscan Peasant Bread. I use a twice “baked” bread bowl.Submitted by JVANAM
This Jamaican dessert is traditionally wrapped in plantain or banana leaves & steamed. That's great if you can find them in your (farmer's) market, but I have gone non-trad with corn husks in the fall or parchment paper in summer.Submitted by JVANAM
In many parts of Mexico this dish is served as a soup or a vegetable side dish with rice or crushed taco shells.
What I found incredable was the use of both cilantro and coriander. Both the herb and the seasoning come from the same plant.
The green cilantro leaves has a flavor that is the cross between parsley and basil. While the crushed of ground coriander seeds have a mild lemon taste. In this dish, AS CHEAP AS I AM, you DO NOT want to sub out celery leaves for cilantro. ?Was that just a moth that flew out of my wallet?Submitted by JVANAM
Western Hidalgo, Mexico known for its excellent cuisine. I stayed at a superbly elegant hacienda adjacent to El Chico Natural Park, from where I obsconded with this dish, before going on to visit the Tula archaeological site, one of ancient Mexico’s most important ceremonial centers. At the ruins you’ll see figures, called atlantes,15-foot sculptures which are considered important symbols of the state of Hidalgo.Submitted by JVANAM
Found at a street stand in Guanajuato, in Central Mexico.
IF you have never tried eating a cactus this is the dish to start with.
You may note that the seasoning in the recipe are not included in the Nutritional calculations. The calculater doesn't recognize some of the spices in small quantities.Submitted by JVANAM
This is a unique sauce. It works well with roast meat, or grilled Vegetables. You can serve it over angel food cake with some nonfat whipped yogurt or in place of JELLO in an adult version of JELLO cake.
There is even a Barbados bar that mixes the sauce warm in booze.
By the way if you are in a Barbados bar and can say "Barbados Bar" 5 times fast...you’re not drunk yet.Submitted by JVANAM
The ingredients list above will vary if you use your on homemade sauces and chili recipe. I perfer RMSWEET Vegetarian Chili in the SP database
I only included the above ingredients as they were part of the SP recipe database.
I do make my own bases, serve them with a meal, and keep the leftovers for the LCC.Submitted by JVANAM
This is a dish we found all over Greece.
It was served to us as an appetizer, a side dish, even in a public market (what we would call a Farmer's Market) as a sample treat.
For the nutritional calculations I used Kirkland's Artichoke Hearts in oil as it was the only thing on the Db that seemed to apply. Any brands, even homemade, will do, however, it will change the nutritional info.
Also, the most frequent recipe we were able to find used cremini (a.k.a. Baby Bella). Though I MAY have the best Farmer's MarketS in all of NY, Western MA, VT & NH, cremini's in my area are poor in quality, & overpriced. When I make this dish I use a variety of Musher's that give me the biggest bang for my buck.Submitted by JVANAM
This is a mysterious recipe to me.
Farming in Greece is limiting. The staples for Greek farmers are barley, wheat, olives, & grapes. This is due to the rocky terrain & shallow top soil. These conditions are perfect for shallow or lateral rooting plants, but not tubers.
I am about to assume that the Greek merchants ship in their potatoes from neighboring countries. If I'm wrong...I am certain you will write me.
This recipe comes from a country inn in Mikrolivado.Submitted by JVANAM
I love SP_Steph's Dolmas. Why she has it tagged as a fish dish gots me stumped.
This is another of those American Greek version dishes from St. Sophia's Greek Orthodox Church Festival. And what makes it so simple to make is no wrapping of the grape leaves. YES!!!Submitted by JVANAM