Brazil - Independence Day
Hello! Going to do a quick post about our Brazilian meal due to the hurricane Irma coming for us.
Photographed here is Tacos de Porco Assado (jackfruit tacos), Pão de Queijo (cheese bread), Couve-flor de Coco Picante (spic coconut cauliflower), Feijoada (Brazilian bean stew), Salpicão de Grão de Bico (a mayo based salad with chickpeas, traditionally chicken). Not on the plate was Empado de Frango (chicken pot pie).
This week was really really good!!! Hard to pick a favorite out of the bunch.
I made this recipe with pulsed chickpeas instead of chicken. I know I’m vegan, so most chicken recipes sound gross, but I can’t imagine chicken being better than chickpea for this dish! This chickpea salad is mayo based, but mixed with some vegan sour cream. It features a granny smith apple, peas, carrots, raisins, olives and shoestring potatoes. Sound a little weird? More like magical. I’ll be making this one for parties in the near future!
A bean stew that has many many many versions. This is Brazils “national dish” so I felt obligated to make it. I used this recipe from Genius Kitchen but added some Trader Joe’s Soy Chirizo to the mix. This stew was delish!!! I served it with brown rice.
Tacos de Porco Assado
Angela made these pork tacos with jackfruit. Now that is a magical fruit. Orange juice concentrate is the secret ingredient to making these tacos so special. Original recipe is here at Kevin is Cooking.
Pão de Queijo
Abby killed it with these vegan cheese breads. They were buttery and delectable. We all ate several! Her follow this recipe here from Nutritionicity.
Couve-Flor de Coco Picante
Newcomer Jenny came with a dish this week. Cauliflower simmered in coconut milk, tomatoes, jalapenos. Very tasty! Always nice to have new guest, especially cooking ones!
Empado de Frango
Angela made this Brazilian chicken pot pie with chickpeas. It isn’t shown on the plate because it took FOREVER to heat up!! We got sick of waiting. But leftovers were well worth the wait. Very awesome!!! Original recipe is at Olivia’s Cuisine.
Okay, so short and sweet, we plan on at least losing power. Hopefully if we are up and running next week we can enjoy some food from Nicaragua. The pinning has been very good looking, so I’d be bummed if we had to skip it, but I’m sure they will have another holiday soon enough.
I made this salad for our Brazilian night and it was incredible! Pot luck worthy!
- 1 can chickpeas slight mash or light pulse
- 2 carrots grated
- 1/2 cup corn kernels
- 1/2 cup peas (thawed)
- 1 granny smith apple diced
- 1/3 cup raisins
- 1/2 red onion diced
- 1/4 cup green olives
- 1 pkg shoe string potatoes divided
- 1 cup vegan mayo
- 1/2 cup vegan sour cream (or more mayo, or eliminate)
- salt and pepper
Mix all the ingredients EXCEPT shoestring potatoes in step 1 in a large bowl, gently mix, then add half the shoestrings and mix again.
Mix the wet ingredients together with a little salt and pepper, and gently mix into the bowl.
Top with remaining shoestring potatoes and serve immediately.