Damas y caballeros, here is a special treat for you to prepare a delicious and healthy veggie meal. We have the recipes for you to prepare that perfect and good for your hear body, mind and palate meal tonight.
The appetizer is from Guatemala, the salad is from Costa Rica, the main course, Dominican Republic and the desert is from Puerto Rico. You will enjoy preparing it and feasting on it and so will your body.
Appetizer: Cucumber Soup From Guatemala
Ingredients:
● 1 tablespoon vegetable oil
● 1 pound hydroponic cucumbers or small, pickling cucumbers (peel if waxed), chopped
● 1 medium onion, chopped
● 1 medium red bell pepper, chopped
● 3 cups vegetable broth
● ground pepper to taste
● small amount of salt (optional)
● 1/4 cup plain, nonfat yogurt
● 1 tablespoon chopped fresh parsley
Directions:
1. In a large saucepan, warm the oil over medium heat.
2. Add the cucumbers, onion, and red pepper. Cook until all the vegetables are tender, about 15 minutes.
3. Stir in the vegetable broth and simmer for 10 minutes, stirring occasionally.
4. Remove from heat.
5. In a blender or food processor, puree the soup until very smooth and then return it to the saucepan.
6. Bring to a simmer and season to taste with salt (optional) and pepper.
7. Serve hot, topped with a tablespoon of yogurt and sprinkling of parsley.
Salad: Heart of Palm Salad From Costa Rica
Ingredients:
● 2 16-ounce cans of heart of palm
● 1 pound strawberries, cut in halves
● lettuce leaves
● 1/3 cup chopped red bell pepper
● 1/3 cup chopped yellow bell pepper
● 1 tablespoon chopped parsley
● 1 tablespoon fresh lemon juice
● 1 tablespoon dijon mustard
● 2 tablespoons vegetable broth
● 1 tablespoon olive oil
● ground pepper to taste
● very small amount of salt (optional)
Directions:
1. Drain the heart of palm, cut them into 1/2-inch pieces, and put them into a large bowl.
2. Stir in the strawberries, red pepper, yellow pepper, and chopped parsley.
3. In a small bowl, whisk together the lemon juice, mustard, vegetable broth, and olive oil.
4. Drizzle the dressing over the hearts of palm mixture and toss gently.
5. Season to taste with salt (optional) and pepper.
6. Line a serving bowl with lettuce leaves, spoon the salad on top and serve.
Main Course: Caribbean-Baked Tofu Cutlets From the Dominican Republic
Ingredients:
● 1/4 teaspoon salt
● 1/4 teaspoon garlic powder
● 3/4 teaspoon dried oregano
● 1 tablespoon grated onion
● 2 tablespoons lime juice
● 8 ounces tomato sauce
● 1 pound firm tofu — sliced 1-inch thick
● 0.125 teaspoon pepper
● 0.25 teaspoons coconut extract
Directions:
1. Press tofu slices between two pans for one to two hours to squeeze out the water and compress the tofu.
2. While tofu is draining, combine remaining ingredients. Mix well and set aside.
3. Preheat oven to 350 F.
4. Lightly oil a 7 x 11-inch baking pan or spray with a nonstick cooking spray.
5. Spoon about a third of the sauce into prepared pan.
6. Place pressed tofu on sauce and top with remaining sauce.
7. Bake uncovered, 45 minutes.
Dessert: Tembleque From Puerto Rico
Ingredients:
● 1 grated coconut
● Hot water
● 1/2 cup of sugar
● 1/2 cup of cornstarch
● 1/4 teaspoon salt
● 1 teaspoon vanilla extract
● Ground cinnamon
Directions:
1. Add hot water to the coconut and squeeze to extract 4 cups milk.
2. Mix cornstarch with the sugar and salt.
3. Add the coconut milk and cook at low heat, stirring constantly.
4. When starch grains are cooked and mixture thickens, add the vanilla.
5. Remove from heat, pour in wet cups or dishes and let cool.
6. Sprinkle with cinnamon (or top with fruit or chocolate syrup).
