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Author: PatagoniaLlami

  • Homemade Dulce de Leche

    Homemade Dulce de Leche

    recipe image

    Homemade Dulce de Leche

    Photo by James Ransom
    • Makes
      1 cup
    Author Notes

    Caution: before you proceed with this recipe, understand that dulce de leche is dangerously addictive. It’s perfectly sweet and rich — without being too sweet or too rich. Its name also translates to “milk jam,” so it is perfectly acceptable to spread thickly on buttered toast, topped with a sprinkle of sea salt.


    For a vegan variation, replace the milk with coconut milk. This can also be made with goats milk for an added tang, but then you’re technically making cajeta.


    This recipe was inspired by the versions by Deb Perelman and Alton Brown, then adapted. —Catherine Lamb

    • Test Kitchen-Approved
    Ingredients

    • 1 quart

      whole milk


    • 1 cup

      sugar


    • 1/2 teaspoon

      kosher salt


    • 1

      vanilla bean, split


    • 1/4 teaspoon

      baking soda

    Directions
    1. Mix the first four ingredients together in a saucepan over medium heat until the sugar dissolves. Take off the heat.
    2. Stir in the baking soda, then put the mixture back on the stove over low heat. You want the mixture to bubble along the edges, but not to boil over.
    3. Let the mixture cook for 1 1/2 – 2 hours, stirring occasionally. The color will begin to sneak from white to tan after an hour or so, then will darken rapidly. Keep a close eye on it now, stirring constantly. As the mixture darkens it will become thicker, and also nuttier. After your dulce de leche reaches your desired tone of caramel color, take it off the heat and let it cool slightly
    4. If you want your dulce de leche to have a silky smooth texture, push it through a fine mesh strainer. If you don’t want to go through the extra effort, it will be more than fine as is.
    5. Dulce de leche keeps, refrigerated, for up to four weeks. Eat it over ice cream, spread on toast, or right out of the jar.

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  • Curried Cauliflower Soup with Roasted Tomatoes

    Curried Cauliflower Soup with Roasted Tomatoes

    recipe image

    Curried Cauliflower Soup with Roasted Tomatoes

    Photo by Maren Epstein
    • Makes
      7 cups
    Author Notes

    This vegan Curried Cauliflower Soup is rich with red curry and roasted tomato flavor with a smooth velvety texture. Easy to make and dairy free its perfect for a winter pick me up —Maren Epstein

    Ingredients

    • 2

      Medium White Onions, large dice


    • 1 1/2 teaspoons

      Sea Salt


    • 5 cups

      Cauliflower florets, 1 large or 2 small heads


    • 2 tablespoons

      Red Thai Curry Paste


    • 2 cups

      Fire Roasted Tomato, one 14.8oz can


    • 5 cups

      Low Sodium Vegetable Stock


    • 1 cup

      Coconut Milk


    • 1 tablespoon

      Rice Vinegar (optional)

    Directions
    1. In a one gallon soup pot, heat oil over a low medium flame. Add onion and salt. Sweat until the onion softens to a buttery texture, about 7 min.
    2. Add the Cauliflower and Roasted Tomatoes, saute over medium flame for 5 min.
    3. Add Curry Paste and saute until fragrant for about 1-3 min.
    4. Add stock and raise heat to bring to a boil. Once boiling reduce heat to a simmer and allow to cook partially covered for 25 min.
    5. Puree Soup in a blender with Coconut Milk until very smooth.
    6. Return the soup to the pot, reheat, stir in Rice Vinegar, and adjust seasonings with salt and pepper.

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  • Mango, Beet & Avocado Tartare with Plantain Chips

    Mango, Beet & Avocado Tartare with Plantain Chips

    recipe image

    1. To prepare plantain chips: Combine water and salt in a large bowl. Add plantain and let soak for 5 minutes. Drain, separate the slices and pat them thoroughly dry.

    2. Meanwhile, clip a deep-fry or candy thermometer to the edge of a medium saucepan. Add grapeseed oil and heat over medium-high heat until it reaches 350°F.

    3. Using tongs, carefully add the plantain slices, one at a time, to the hot oil, stirring to keep them separated. Fry until golden brown, 2 to 4 minutes. Transfer to a paper-towel-lined plate.

    4. To prepare tartare: Mash beets coarsely with 2 teaspoons oil and 1/4 teaspoon salt in a small bowl. Gently mash avocados with 1 teaspoon oil and 1/4 teaspoon salt in another bowl. Combine mangoes, 1 teaspoon oil, 2 teaspoons shallot, 1 teaspoon jalapeño and 1/4 teaspoon salt in a third bowl. Whisk lemon (or lime) juice, maple syrup and the remaining 1 1/2 tablespoons oil, 2 teaspoons shallot, 1 teaspoon jalapeño and 1/4 teaspoon salt in a small bowl.

    5. Place a 3 1/4-inch ring mold on a serving plate. Press one-fourth of the beet mixture into the bottom of the mold. Add one-fourth of the avocado mixture and press flat. Top with one-fourth of the mango mixture and flatten the top. Gently pull the mold off. Rinse and dry the mold. Repeat to make 4 servings. Drizzle the dressing over each. Serve with the plantain chips.

    Equipment

    Deep-fry or candy thermometer, 3 1/4-inch ring mold

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  • Chickpea Salad

    Chickpea Salad

    recipe image

    Sheela PrakashSenior Contributing Food Editor

    Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master’s degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.

    published Jul 30, 2023

    bowl of a mixed chickpea salad with chopped olives, red onions, red bell pepper,cucumber, and halved grape tomatoes on a marble surface with a scoop taken out with a silver serving spoon

    Credit: Photo: Lucy Schaeffer; Food Styling: Nicole Rufus

    Combine chickpeas with a colorful mix of vegetables and tangy vinaigrette for a simple and satisfying salad that’s also naturally vegan.

    Serves6 to 8

    Makesabout 9 cups

    Prep15 minutes

    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    bowl of a mixed chickpea salad with chopped olives, red onions, red bell pepper,cucumber, and halved grape tomatoes on a marble surface

    Credit: Photo: Lucy Schaeffer; Food Styling: Nicole Rufus

    Having a couple of cans of chickpeas on hand is a surefire way to have a satisfying meal ready at a moment’s notice. Tuck them into a sandwich or wrap, pan-fry them with eggs, or turn them into a salad, like this one. Here, chickpeas combine with a colorful mix of cucumber, bell pepper, red onion, tomatoes, kalamata olives, and fresh herbs for a light-yet-filling meal. Plus, this make-ahead salad comes together in 15 minutes.

    Here’s What Dressing to Use for Chickpea Salad

    This chickpea salad is all about the beans and vegetables, so a simple vinaigrette helps ensure that nothing competes. It’s a quick combination of olive oil, red wine vinegar, Dijon mustard, and dried oregano that’s tangy and bright. It’s pretty much a streamlined version of Greek vinaigrette. 

    Credit: Photo: Lucy Schaeffer; Food Styling: Nicole Rufus

    Fun Ideas for Ingredient Variations

    There are plenty of ways to make this chickpea salad your own.

    • Add crumbled feta or goat cheese.
    • Replace fresh parsley with another tender herb like cilantro, mint, basil, dill, or a combination.
    • Swap the raw red bell pepper for roasted red pepper.
    • Fold in baby spinach or arugula.
    • Use chopped pepperoncini peppers in place of some or all of the olives.

    How to Make Chickpea Salad Ahead of Time

    While this salad can be stored in the refrigerator for up to five days — making it a great choice for meal prep — it’s at its best within 24 hours of making it. So if you’re preparing it as a side dish rather than lunch, make it up to one day ahead, cover, and refrigerate. Let the salad come to room temperature and taste and season with more kosher salt, black pepper, olive oil, and/or vinegar before serving.

    Credit: Photo: Lucy Schaeffer; Food Styling: Nicole Rufus

    Combine chickpeas with a colorful mix of vegetables and tangy vinaigrette for a simple and satisfying salad that’s also naturally vegan.

    Ingredients

    • 3 tablespoons

      olive oil

    • 3 tablespoons

      red wine vinegar

    • 1 teaspoon

      Dijon mustard

    • 1/2 teaspoon

      dried oregano

    • 1/2 teaspoon

      kosher salt, plus more as needed

    • 1/4 teaspoon

      freshly ground black pepper, plus more as needed

    • 1

      medium English cucumber

    • 1

      medium red bell pepper

    • 1/4

      medium red onion

    • 1 pint

      cherry or grapes tomatoes (about 10 ounces)

    • 2/3 cup

      pitted kalamata olives

    • 1/2 medium bunch

      fresh parsley

    • 2 (about 15-ounce) cans

      chickpeas

    1. Place 3 tablespoons olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl and whisk to combine.

    2. Prepare the following, adding each to the bowl of dressing as you complete it: Trim and dice 1 medium English cucumber (about 2 cups) and 1 medium red bell pepper (about 1/2 cup). Finely dice 1/4 medium red onion (about 1/2 cup). Halve (or quarter if large) 1 pint cherry or grape tomatoes. Coarsely chop 2/3 cup pitted kalamata olives. Pick the leaves from 1/2 medium bunch fresh parsley until you have 1/2 cup packed cup, then coarsely chop. Drain and rinse 2 (about 15-ounce) cans chickpeas.

    3. Toss to combine and evenly coat in the dressing. Taste and season with more kosher salt and black pepper as needed.

    Recipe Notes

    Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

    Make ahead: The salad can be made up to 1 day ahead and refrigerated in an airtight container. Let come to room temperature and taste and season with more kosher salt, black pepper, olive oil, and/or vinegar before serving.

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  • Chickpea Cacciatore

    Chickpea Cacciatore

    recipe image

    Chickpea Cacciatore

    • Serves
      6
    Author Notes

    A vegan take on the classic cacciatore, featuring meaty chickpeas, hearty mushrooms, sweet sundried tomatoes and a pop of bright orange. —Y

    Ingredients

    • 1 cup

      chopped onion


    • 1/2 pound

      cremini mushrooms


    • 3

      cloves garlic, minced


    • 3 cups

      cooked chickpeas


    • 1

      28 oz can whole tomatoes, crushed with your hands (leave a little texture)


    • 1/4 cup

      sundried tomatoes, packed, rehydrated in water, drained and sliced into strips


    • 2 tablespoons

      extra-virgin olive oil


    • 1 tablespoon

      balsamic vinegar


    • 2 teaspoons

      orange zest


    • 2 teaspoons

      dried thyme


    • 1 teaspoon

      sea salt


    • 1 teaspoon

      fennel seed


    • 1/4 teaspoon

      chili flakes

    Directions
    1. In a large pot, heat 1 tbsp of the olive oil over medium heat. Add the onions, mushrooms and garlic. Continue to cook over medium heat until the vegetables are softened (about 10 minutes). Add a splash of water if the mixture dries out.
    2. Add the remaining ingredients and bring to a boil. Reduce to a simmer, cover and cook on low for 1 hour.
    3. Serve with polenta, brown rice or quinoa, and freshly chopped parsley.

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  • Summer Goddess Dressing

    Summer Goddess Dressing

    recipe image

    Summer Goddess Dressing

    • Makes
      1 cup
    Author Notes

    This is my personal vegan and gluten-free take on Annie’s popular Goddess dressing….and it is delicious! —Poppies and Papayas

    Ingredients

    • 1/4 cup

      water


    • 1/4 cup

      extra virgin olive oil


    • 1/8 cup

      apple cider vinegar


    • 2 tablespoons

      tahini


    • 4 teaspoons

      lemon juice


    • 4 teaspoons

      tamari


    • 2

      cloves garlic, minced


    • 4 teaspoons

      sesame seeds, toasted


    • 1 1/2 tablespoons

      chives, chopped finely


    • 1 1/2 tablespoons

      parsley, chopped finely


    • 1 tablespoon

      maple syrup or honey


    • 1/4 teaspoon

      fine sea salt


    • Fresh pepper to taste

    Directions
    1. Place all ingredients into a high-powered blender or food processor. Blend until smooth. Pour into a glass jar and store in refrigerator. The dressing will thicken within a half an hour.
      Optional: If you like a little spice, add some harissa to taste.

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  • Homemade Chicken Stock

    Homemade Chicken Stock

    recipe image

    Homemade Chicken Stock

    • Makes
      about 4 cups
    Author Notes

    Alex and I are always whining about how we can never find good (or even mediocre) stock at the grocery store, so last week I finally bit my tongue and made some stock myself! So simple, and great to have ready in the fridge or freezer. While this is a chicken stock, you can easily omit the chicken and up the veggies a bit to make this stock vegetarian and vegan. —boymeetsgirlmeetsfood

    Ingredients

    • 1

      chicken carcass


    • 2

      large carrots


    • 4

      stalks of celery


    • 1

      leek


    • 3

      brown onions


    • 5

      cloves of garlic


    • 2

      bay leaves


    • 1 bunch

      thyme


    • 1 sprig

      rosemary


    • 1-2 teaspoons

      whole peppercorns


    • 2

      dried chillies (optional)

    Directions
    1. Start by chopping the carrots, leek, onion and celery into large pieces- thirds or so. Place them in a large pot with the chicken carcass, a few dried chilies, the herbs and peppercorns. Fill the pot with just enough water to cover all of the vegetables and chicken. Cover the pot and bring to a boil.
    2. Once the stock has been brought to a boil, bring it down to a simmer and let it simmer for several hours. Occasionally remove the lid from the stock and skim off the scum with a spoon, and then stir.
    3. After three to four hours, your stock should be sufficiently reduced. It will look kinda gnarly, but who cares because it smells delicious.
    4. Next, strain the liquid through a colander into a large bowl. Sometimes one strain isn’t enough to form a clear liquid, so toss out the solids and strain it once more.
    5. Put the stock in a few containers- maybe one to freeze and one to refrigerate, and you’re done! Stock in the freezer should last ages, and stock in the fridge will last up to 5-7 days (I would plan on using it sooner rather than later- see any of the risotto or soup recipes on this blog for inspiration!). A simple and delicious day time task that is so rewarding- expect a recipe up on the blog soon that highlights our wonderful homemade stock!

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  • Indian Spiced Broccoli and Potato Hash

    Indian Spiced Broccoli and Potato Hash

    recipe image

    Indian Spiced Broccoli and Potato Hash

    • Serves
      1 large (think: giant cereal bowl) or 2 slightly smaller servings.
    Author Notes

    I wanted to make some sort of (vegan) breakfast item that wasn’t LOADed with carbs (ie: bread and rice and grains and oats and more bread and…). Breakfast + carb free? Eh… you’re right; probably can’t happen in regards to vegan fare (although not impossible!). But, breakfast + grain free is a definite possibility. And, it includes a hypothetical Paleo stamp of approval.


    Inspired by Whitney’s blog (http://whitegirllovesindianfood.wordpress.com/), I decided to do a rendition of Indian fare. Seemed like a “Good morning, Breakfast!” approach. Or better yet, a way more awesome alternative to a really discouraging breakfast status update of a friend proudly displaying blueberries and oatmeal. —lifeatthecircle

    Ingredients

    • 1 tablespoon

      chopped raw hazelnuts


    • 1 teaspoon

      oil (I used coconut)


    • 1/2 cup

      diced potato (white or red is fine; I used a baking potato – which took longer to cook, but a thin-skinned potato – think: red – would cook faster)


    • 1/4 cup

      chopped onion (I’d recommend a sweet variety – because: along with garlic – it duplicates the flavor of fenugreek, but use whatever you have)


    • 2 cups

      chopped fresh broccoli


    • 2 tablespoons

      “milk” (I used plain almond milk)


    • 1/2 teaspoon

      minced garlic – OR – 1 clove fresh garlic, smashed and minced


    • 1/4 teaspoon

      garam masala


    • 1/4 teaspoon

      ground ginger


    • 1/4 teaspoon

      ground cumin


    • 1/4 teaspoon

      ground coriander


    • 1/8 teaspoon

      ground allspice


    • 1/8 teaspoon

      ground mustard (powder)


    • 2 tablespoons

      raisins


    • salt and pepper, to taste

    Directions
    1. Place a (dry)medium-sized skillet over medium-low heat. Add chopped hazelnuts and toast until fragrant. Transfer to small bowl or plate.
    2. Next, to skillet – add: oil, onion, and potato. Cover and cook until veggies are fork tender, stirring occasionally.
    3. Add broccoli to ingredients in skillet, cover, and cook until tops are dark green – and have changed color, but stems are still crunchy.
    4. In a small bowl, add: milk, spices, minced garlic, and raisins. Stir until combined, then pour over ingredients in skillet. Stir until incorporated.
    5. Cover and cook until broccoli stems are tender and spices are fragrant. Season with salt and pepper and enjoy!

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  • Edamame & Veggie Rice Bowl

    Edamame & Veggie Rice Bowl

    recipe image

    The ingredients in this vegan grain bowl recipe can be prepped ahead for an easy lunch to pack for work. The tangy citrus dressing is a refreshing flavor with the sweet caramel of the roasted sheet-pan veggies.

    Updated on April 19, 2024

    Directions

    1. Arrange rice, veggies, edamame and avocado in a 4-cup sealable container or bowl. Top with scallions and cilantro. Drizzle with vinaigrette just before serving.

    To make ahead

    Refrigerate dressing and bowl separately for up to 5 days

    Originally appeared: EatingWell.com, December 2017

    Nutrition Facts (per serving)

    394 Calories
    22g Fat
    44g Carbs
    9g Protein
    Nutrition Facts
    Servings Per Recipe
    1
    Serving Size
    2 cups
    Calories
    394
    % Daily Value *
    Total Carbohydrate
    44g     		16%
    Dietary Fiber
    9g     		32%
    Total Sugars
    6g
    Protein
    9g     		18%
    Total Fat
    22g     		29%
    Saturated Fat
    3g     		15%
    Vitamin A
    7974IU     		159%
    Vitamin C
    101mg     		112%
    Folate
    202mcg     		51%
    Sodium
    240mg     		10%
    Calcium
    91mg     		7%
    Iron
    2mg     		13%
    Magnesium
    104mg     		25%
    Potassium
    935mg     		20%

    Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

    * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

    (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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  • Tweet-able Peach Torte

    Tweet-able Peach Torte

    recipe image

    Tweet-able Peach Torte

    • Serves
      6, maybe
    Author Notes

    This cake will take you ten minutes to make. Including cutting the fruit.

    If you have a Cuisinart, you can probably do it in 5.

    Unless you are a vegan, you likely have everything you need in the kitchen without a dreaded trip to the store. Really, it’s so easy I have tweeted the recipe.

    —courtneycarlson

    Ingredients

    • 1

      stick of butter


    • 1

      scant cup sugar


    • 1

      egg


    • 1 teaspoon

      vanilla


    • 1 teaspoon

      salt


    • 3/4 teaspoon

      baking powder


    • 1 cup

      all purpose flour


    • 1-2

      peaches, peeled (or not)


    • just a couple

      blueberries (for the center)

    Directions
    1. Cream butter and sugar.
    2. Add egg and vanilla.
    3. Stir in salt, baking powder and flour
    4. The batter will be thick. Scrape and spread it into a buttered 8 inch pan. Press the batter down a bit in the center so it will cook more evenly. Though if you like that gooey center sort of thing then just let it be.
    5. Slice and arrange peaches around the outside of the cake.Throw some blueberries or blackberries in the center for some color. You can sprinkle the fruit with coarse sugar. Or not.
    6. Bake at 350 for 50 minutes then check. The edges should be brown and the center should look firm having puffed around the fruit, but this thing should not pass a toothpick cake test or it will be overdone.

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