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.
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.
