5.5.11

¡Arriba!

Happy Cinco de Mayo to you all! You know I LOVE to celebrate any and every holiday possible, why? Holidays mean food, and not just lots of good food but food made with love and tradition. To me that's what it's all about, cooking from your heart and feeding people you love.
I got excited about celebrating today's holiday because the flavors and ingredients in Mexican food are some of my favorite of all ethnic cuisine. Avocado, corn, beans, tomatoes, cumin, saffron, paprika, cilantro, lime! I'm in. So here is my take on a fun, fresh, vegetarian Cinco de Mayo. We're saving the margaritas for tonight!
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CINCO! 

World, meet West. He's the best. I could take pictures of him all day!
& he loves ALL my food.
Only thing we're missing are our sombreros
Have a wonderful Cinco de Mayo everyone!

Empanada dough                               Filling
1 cup flour                                          4 cremini mushrooms, chopped
1/2 cup whole wheat flour                 1 carrot, chopped
1/4 cup butter (used Earthbalance)    1/2 can black beans
1/2 cup veg broth                               1/4 cup tomato sauce
1 egg                                                  pinch saffron
pinch salt                                           1/2 tsp cumin
1 tsp sugar

Dough: Mix dry ingredients in a large bowl. Cut in butter. Whisk egg and
pour half into the vegetable broth, then pour & mix into dry ingredients.
Place in the fridge for 30 minutes, then roll it out to 1/4" and cut circles.
Filling: Add mushrooms and carrots to a heated skillet till they soften. 
Add tomato sauce or some canned tomatoes and the beans. (I used 
leftover bean/lentils) Throw some spices in there, whatever you like,
I would have added peas!
Assembly: Place filling on your dough cutouts and use the rest of your
whisked egg to brush the edge of the dough. Carefully fold over and
press with a floured fork. Bake or pan fry with a little oil. If you're
feeling as wild as a Mexican jumping bean, throw 'em in a deep
fryer.
For the corn I fire roasted it and topped with a little yogurt & mayo
mixture then sprinkled some smoked paprika on top.
Guac: Avocado, cilantro, lime, onion, slash of vinegar, salt & pepper

1 comment:

  1. This looks like something bobby flay would s his p's for ktb! That corn looks explosive, the guac fresh as can be, the empanadas.....THE EMPANADAS! they look incredible, and your company happy and satisfied. Put all those together and you have just another holiday with ktb. :]

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