Every week I make food from a different country / region in the world. Last week was American food — Haitian salad, quinoa, barquitas, dhal puri…
Every week I make food from a different country / region in the world. Last week was American food — Haitian salad, quinoa, barquitas, dhal puri…
by NotACaterpillar
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NotACaterpillar
Last week I prepared a bunch of stuff revolving around American recipes, or invented meals using ingredients originally from America. At first I was just going to do Mexico, but then I remembered I had an *encurtido* from Honduras that I should probably eat, so it ended up as a general continent thing (ironically, I didn’t end up using the encurtido).
– **Centre**: *Salade de betteraves* from Haiti (the pink stuff). It has potatoes, beetroot, veganesa and chickpeas. I followed [this recipe](https://haitian-recipes.com/salade-de-betteraves-beet-and-potato-salad/). The salad next to it just uses cabbage as base, plus corn, sprouts and tomato.
– **Right**: Barquitas with lentils and leftovers, plus some *xató* sauce. Not very authentic, but hey. It’s nice.
– **Not pictured here**: Dhal puri from Trinidad. Not actually dhal puri, since I used wraps (the bread was hard for me to make, I’m not a good cook) but I still added peas, curry and red pepper, then folded it before cooking. It was very nice, but the technique needs to be perfected since it got a little burnt and it’s not so good eaten cold.
1 Comment
Last week I prepared a bunch of stuff revolving around American recipes, or invented meals using ingredients originally from America. At first I was just going to do Mexico, but then I remembered I had an *encurtido* from Honduras that I should probably eat, so it ended up as a general continent thing (ironically, I didn’t end up using the encurtido).
– **Left**: Habas (beans) with quinoa a la mexicana, plus cooked pumpkin, corn, pepper, cauliflower, turnip and walnuts. Loosely followed [this](https://cocinaveganamexicana.blogspot.com/2017/06/habas-la-mexicana.html).
– **Centre**: *Salade de betteraves* from Haiti (the pink stuff). It has potatoes, beetroot, veganesa and chickpeas. I followed [this recipe](https://haitian-recipes.com/salade-de-betteraves-beet-and-potato-salad/). The salad next to it just uses cabbage as base, plus corn, sprouts and tomato.
– **Right**: Barquitas with lentils and leftovers, plus some *xató* sauce. Not very authentic, but hey. It’s nice.
– **Not pictured here**: Dhal puri from Trinidad. Not actually dhal puri, since I used wraps (the bread was hard for me to make, I’m not a good cook) but I still added peas, curry and red pepper, then folded it before cooking. It was very nice, but the technique needs to be perfected since it got a little burnt and it’s not so good eaten cold.