87/Heavenly Taste/Latin Style Vegetarian Recipes contents Heavenly Taste


Provided By Panama Center

Fellow initiates in Panama have compiled with their love some recipes in Spanish from their previous vegetarian cooking classes and from other sources in an attempt to capture a taste of the regional cuisine with influences from other areas. These ingredients are readily available both in North and Latin America. We would like to share these recipes with everyone with the hope that they may serve as a guide for those who want to adopt a vegetarian diet lifestyle. Try and enjoy our delicious Latin style food.




VEGETARIAN CHICKEN RICE PANAMANIAN STYLE
<5-6 servings>

Ingredients

1 can chickpeas (16 oz/460 g)
1 can petits pois, (4 oz/110 g fresh green small peas) 1 jar capers (1 oz/30 g)
1 jar olives with pits (2-3 oz/70 g)
1 can mushrooms (8 oz/225 g)
1 jar or can of artichokes (2 oz/60 g) (optional)
4-5 medium fresh plum tomatoes (about 10 oz/300 g) (If cannot find, use 1 package of tomato sauce or 8 oz/250 g can; combine this with 2 fresh tomatoes)
4 cubes or 1 package of Maggi vegetarian consomme, or 2 tsp of natural monosodium glutamate

1 small onion, chopped
2 stalks celery, chopped
2 medium sweet peppers, chopped (2 oz/60 g)
1 medium carrot, cubed (2-3 oz/70 g)
1 tsp cilantro, chopped
1 tsp chives , chopped (optional)
1 1/2 lbs (680 g) of rice
5 Tbsp of oil
salt to taste

Preparation:

In a deep frying pan, pour 3 Tbsp of oil. First fry the onion until it has a transparent appearance. Then add peppers, carrots, petits pois, tomatoes, celery, mushrooms, tomato sauce, artichokes, vegetable consomme, the chickpeas with the water in the can, olives, capers and salt to taste (about 1 tsp). Cook on low heat, stirring constantly, until the sauce thickens, (about 20-25 minutes). Add the cilantro rice with 1 tsp salt and 2 Tbsp of oil and a dash of natural monosodium glutamate separately. Add the vegetable mixture to the rice and combine thoroughly. Cook for about 10-15 minutes on low heat.

*This Latin American dish is usually served on special occasions. The chickpeas replace the chicken because of the similarity in color and also because this is a bean that is a complete protein. This dish has both Spanish influence with the capers, olives and artichokes, and a Latin American flavor contributed by the tomatoes and peppers.

Tempting PLANTAIN 5-6 servings

Ingredients

3 medium ripe plantain (peel and cut the plantain in four portions -- cylindrical shape).
2 Tbsp margarine
1 Tbsp oil
1/4 cup water
2 Tbsp evaporated milk
1 stick of cinnamon or 1/2 tsp powder
1 tsp of sugar

Preparation:

In a pan on low heat, first add the oil, then the margarine. Next add the plantain, sugar, water and cinnamon (stick preferred as the powder tends to burn.) Cover and simmer until the liquid evaporates. Then add the evaporated milk. Uncover, brown the plantain evenly by turning frequently. When golden in color, remove from heat. Ready to serve.

* This is a very favorite typical Panamanian dish.