I also have a vegan garbanzada recipe that uses Soyrizo, a textured vegetable protein seasoned like chorizo. This one just uses chorizo. Either way, you wind up with a garlicky, spicy chickpea dish. Whether it’s real chorizo, which is made up of all kinds of meat odds and ends, or whether it’s seasoned soy, it… Continue reading Garbanzada (Goya)
Tag: chicken bouillon
Crockpot Quinoa Curry
This is my own recipe, based on the “Spanish” Quinoa recipe also posted here. 8 ounces frozen peas1 packet chicken bouillon2 ½ cups water2 tablespoons olive oil1 small onion, chopped2 cloves garlic, minced1 tart apple, scrubbed and chopped1 can diced tomatoes (14.5 ounces)1 ½ cups quinoa, rinsed well1 teaspoon curry powder¼ teaspoon cayenne pepper Defrost… Continue reading Crockpot Quinoa Curry
Black Bean Pilaf with Ham Flavor
3 green onions, sliced1 medium green pepper, cut into thin, bite-size strips1 clove garlic, minced1 tablespoon oil2 ½ cups brown rice3 and half cups water1 packet chicken bouillon1 packet Goya ham flavor15-ounce can black beans, drained and rinsed¾ teaspoon dried oregano2 medium tomatoes, or 14 cherry tomatoes, cut into bite-size pieces In a large pot,… Continue reading Black Bean Pilaf with Ham Flavor
“Spanish” Quinoa with Marinated Tofu (“The Vegan Slow-Cooker”)
This is a favorite that comes from the book, “The Vegan Slow Cooker”. The original recipe suggests that you could stir in cooked black beans at the end of cooking, but we just happened to have some tofu that week we cooked it. We really liked the way marinated tofu adds its flavor to the… Continue reading “Spanish” Quinoa with Marinated Tofu (“The Vegan Slow-Cooker”)
Extremely Green Soup (Broccoli-Spinach Soup)
It used to simply be called “Broccoli-Spinach Soup”. I find it a tasty soup, but my family, looking at it in dismay, remarked that it was really, really green. (You can imagine, it being made of mostly broccoli and spinach!) They might eat it when freshly made, but the leftovers belong entirely to me! 6… Continue reading Extremely Green Soup (Broccoli-Spinach Soup)
Red Lentils and Rice (Goya)
1 pound dry red lentils2 tablespoons oil1 medium onion, chopped2 cloves garlic, minced1 tablespoon grated fresh gingeror2 teaspoons dried ground ginger2 teaspoons curry powder½ teaspoon ground cumin1 packet chicken bouillon2 tablespoons fresh cilantro, chopped1/8 teaspoon black pepper Cooked rice Sort and wash lentils; set aside. Heat oil in a large saucepan. Add onion and garlic.… Continue reading Red Lentils and Rice (Goya)
Recipes out of the Blond Box 