Brutally just beautiful.

Weblog spasms of Misha Vaagen Lazzara.
The tamales and empanadas turned out so good last night! I used the dough recipes, sauce ideas and technique instructions from the Viva Vegan! cookbook my husband got me for Christmas. The dough for both was simple enough and turned out to taste great. I filled them all with whatever I had around the house. It was so fun! I made vegan chicken with chipotle and adobo sauce for the tamales (this great vegan chicken brand I found at the international grocery store. No weird stuff, no soy. I can’t even tell you the name because it was all Asian symbols. I’m not even sure which language). Half were the chicken in red sauce and half were black bean with red sauce. The empanadas were pretty fun because I made some chili powder with cinnamon squash and kale for one filling, pinto beans and the veg chicken, and soy sausage with mushrooms (I can’t get down with mushrooms but the husband really likes them) with spicy red wine sauce. I roasted a bunch of tomatillos with jalapenos and onions to make a verde sauce for topping and had a lot of the chipotle red sauce left over for topping, too. It was so fun, so messy (pretty much dirtied-up half of all the dishes we have in this cooking adventure), and I was cooking for four hours. The black bean tamales were gluten-free and had no sugar. The empanadas could be GF if you messed around with different flours, but they are also no added sugar and with the chipotle and adobo and tomatillos and other very flavorful peppers and ingredients, they are easy to keep low on salt. Now that I’ve done them both once, I can get used to the process and hopefully it will go quicker and less kitchen-explosion-clean-for-hours next time. Happy experimenting!

The tamales and empanadas turned out so good last night! I used the dough recipes, sauce ideas and technique instructions from the Viva Vegan! cookbook my husband got me for Christmas. The dough for both was simple enough and turned out to taste great. I filled them all with whatever I had around the house. It was so fun! I made vegan chicken with chipotle and adobo sauce for the tamales (this great vegan chicken brand I found at the international grocery store. No weird stuff, no soy. I can’t even tell you the name because it was all Asian symbols. I’m not even sure which language). Half were the chicken in red sauce and half were black bean with red sauce. The empanadas were pretty fun because I made some chili powder with cinnamon squash and kale for one filling, pinto beans and the veg chicken, and soy sausage with mushrooms (I can’t get down with mushrooms but the husband really likes them) with spicy red wine sauce. I roasted a bunch of tomatillos with jalapenos and onions to make a verde sauce for topping and had a lot of the chipotle red sauce left over for topping, too. It was so fun, so messy (pretty much dirtied-up half of all the dishes we have in this cooking adventure), and I was cooking for four hours. The black bean tamales were gluten-free and had no sugar. The empanadas could be GF if you messed around with different flours, but they are also no added sugar and with the chipotle and adobo and tomatillos and other very flavorful peppers and ingredients, they are easy to keep low on salt. Now that I’ve done them both once, I can get used to the process and hopefully it will go quicker and less kitchen-explosion-clean-for-hours next time. Happy experimenting!

  1. livepassionatelytonighttt reblogged this from mishaboom and added:
    FUCKKK… YESS…..
  2. karkle said: Eek! Sounds complicated. But delish. John and I bought veganomicon and vive le vegan! and are trying some recipes this week. I’m excited!
  3. mishaboom posted this