INGREDIENTS
- – 300 g of lentils.
- – 2 onions.
- – 1 pink pepper.
- – 1 zucchini.
- – 1 handful of parsley.
- – 4 cloves of garlic.
- – 50 cc of pink wine (non-compulsory).
- – 3 tbsp of Provençal.
- – 4 tsp of cumin.
- – 3 tsp smoked paprika.
- – 100 g of black or inexperienced olives.
- – 2 natural eggs (non-compulsory).
- – 3 tbsp dietary yeast.
- – Pepper, sea salt and olive oil c/n.
- – 1 recipe for empanada dough.
- GUACAMOLE:
- – A coat.
- – Onion.
- – Tomato.
- – Morron.
- – Cilantro.
- – She.
Yesterday the genius of cooking-recipespablomartin taught us these spectacular recipes to take pleasure in some scrumptious VEGETARIAN EMPANADAS, right here we go away them so that you can strive at residence.
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1.Prepare dinner the lentils in loads of water till they’re gentle. Then pressure and course of three quarters. Season and reserve
2.Wash the greens and chop them.
3.Backyard the greens in a big frying pan. Season. Then add the garlic and after a minute the wine to raise the cooking backside. Evaporate the alcohol.
4.Add the lentils, Provençal, cumin, paprika, a pinch of salt and a pinch of pepper. Combine, flip off the warmth, add the chopped olives, the yeast and one other splash of oil, combine and modify flavors. If you don’t need a vegan filling, add the chopped eggs.
5.Fill the empanada covers, make the repulgue and cook dinner them in a powerful oven for 15/20 minutes.
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CAPRESSE EMPANADAS AND CARAMELIZED ONIONS.
– 350 g of natural tofu.
– 1 basil plant.
– 1 lemon.
– 4 tsp yellow curry.
– 2 cloves of garlic.
– 100 cc of water or white wine.
– 3 tbsp dietary yeast.
– 4 onions.
– 4 tablespoons of complete sugar.
– 100 g of dehydrated tomatoes.
– Pepper, sea salt and olive oil c/n.
– ½ empanada dough recipe.
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1.Minimize the tofu into small squares. Put them in a bowl with 1 / 4 of the basil leaves, the lemon juice, a pinch of salt, a pinch of pepper, a teaspoon of curry and a splash of oil. Combine and let marinate for two hours. Chop the garlic.
2.Prepare dinner the tofu in a pan. Then add the garlic and after a minute, raise the cooking backside with the wine or water. Evaporate the alcohol and add the remainder of the curry. Mingle. Flip off the warmth, add the yeast and a splash of oil. Alter flavours.
3.Minimize the onions into julienne strips and caramelize them with sugar, a pinch of salt, a pinch of pepper and a splash of oil in a lined saucepan.
4.Chop the remainder of the basil.
5.Hydrate the dried tomatoes after which chop them.
6.Combine all of the preparations in a bowl. Alter flavours.
7.Fill the empanada covers, make the repulgue and cook dinner them in a powerful oven for 15/20 minutes.
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