For our family Lammas feast this year I have veganized a recipe from my husband's childhood. He has fond memories of his Cuban grandfather making this delicious dish for the whole family. We are serving our version of picadillo with brown rice, fried plantains and mango sorbet for dessert. I am also making American corn bread to honor a local native food that's coming into harvest time, as well as keeping the Lammas tradition of baking bread from the first grain crop as is typical for this festival of loaves.
Ingredients:
1 onion, diced
1 green bell pepper, diced
4 garlic cloves, smashed & minced
24oz (2pkg) Lightlife Smartground
4 plum tomatoes, chopped
1/8 teaspoon ground cumin
1/8 tsp. cinnamon
1/8 tsp. allspice
1/2 tsp. oregano
1/2 cup small green olives, halved
1/3 cup raisins
Salt and pepper to taste
Sauté onion, green pepper, and garlic in a large frying pan brushed lightly w/grapeseed oil. Fry about 5 minutes, until the onions are softened, using vegetable broth to deglaze as needed. Then add the tomatoes and saute till they soften. Next add the Smartground & spices: cumin, cinnamon, cloves, and oregano -- and also add the olives & raisins. Cover & reduce heat to low and simmer for about 15 minutes. Salt and pepper to taste.
2 comments:
Thank you, I can't wait to try this. I also find your holidays very interesting. Sounds fun :)
Hope you tried it -- and please, come back again :)
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