Taro Root Fritters are perfect all by themselves…
However they can become so much more if you dip them into something – like a Mayo Mustard Dipping Sauce. I use Vegenaise Mayo and to me, because I haven’t bought traditional mayo in such a long time, I believe this tastes as creamy and decadent as if made with any homemade mayo.
You can make as little or as much as you want… but here are some proportions for you so you get the drift…
VEGAN MAYO MUSTARD DIPPING SAUCE
¼ cup Vegenaise vegan mayo
1 tbs horseradish mustard, but your favorite mustard will work here
Pinch of Kosher Salt
Sprinkle of Sweet Paprika
- Just mix all the ingredients in a bowl and serve alongside your fritters…
And if you’re not into mustard, you can always go to our trusted Puerto Rican staple, MayoKetchup. Right??
When you ask people what vegetarians eat, you will get a lot of different answers. Some will say they only eat plants, others that vegetarians drink milk and eat eggs and some might even say that all vegetarians eat chicken and fish!
In a way all of them are right, because vegetarians can be many things. Me, personally, I am a lacto-vegetarian. But I did not become one right away… I went thru a myriad of these iterations before I felt I could actually call myself a vegetarian.
Depending on the type of vegetarian you are talking about, they might eat everything from only fruit to chicken and fish.
To clear up the confusion a bit, the Danish site Elsiden.dk have made a graphic that shows exactly what each of the 10 types of vegetarians and vegans eat:
Whether pescetarians and pollotarians are vegetarians is up for discussion. Personally I don’t think they are vegetarians, but I’m sure some people will disagree with me and call them vegetarians.
Semi-vegetarians are also not real vegetarians, but meat-eaters who are on the way to become vegetarians or vegetarians that eat meat at social events.
What’s your take? Please share with us on the comments section…
I know this recipe might sound quirky… but it’s probably because it was “invented” by one of my quirkiest friends, Yanelis. While we were in Paraguay, we were assigned a different day to lead the kitchen and design a menu for all of us who were traveling together. This was one of Yanelis’ creations on his menu…
This dish was so popular that Yanelis actually made it 3 times… well the third time I actually was the one who made them, using macadamia nuts instead of the peanuts. And to be honest, I like them both (but maybe a little bit more the macadamia version)…
This is easy and delicious and will impress anyone when served at a table. I usually plan for 2-3 tomato halves per person. Or maybe 2 whole tomatoes per person so you make sure there’s enough for all. I know I served myself seconds each and every time we made these. Check them out.
ROASTED TOMATOES WITH ROSEMARY AND PEANUTS
8-10 Roma tomatoes – make sure they’re organic, without wax on the outside
¼ cup honey
¼ cup water
2 tbs olive oil
2 tbs dried rosemary
½ cup raw peanuts
Salt and Freshly Ground Black Pepper
- Pre-heat oven to 400F.
- Half all the tomatoes and take off a very thin piece off the “bottom” of each tomato half, to make sure they stand and do not topple on top of each other when they’re roasting. Place in a roasting dish cut side up one next to the other.
- Season tomatoes liberally with salt and freshly ground pepper. Sprinkle dried rosemary on top of tomatoes.
- In a large measuring cup measure the oil, honey and water. Whisk well to combine and drizzle over the tomato halves.
- Roast in oven for about 45-60 minutes. The tomatoes will cook, but maintain their shape.
Serve was a simple but tasty side dish… I just liked them on top of whole grain rice and a salad.
Roasted Tomatoes with Rosemary Honey and Macadamia Nuts
When it’s Summer, all I want is something refreshing to cool down the temperature… be it at home, at the beach or at a friend’s.
When someone asks you to BYOB (Bring Your Own Beverage), it doesn’t need to be something alcoholic… but it doesn’t need to be something boring either. You can bring a punch, make sangria or take advantage of all the refreshing mint that evokes the freshness of summer.
Just a few ingredients and you’ll have a great non-alcoholic alternative that will make any pregnant mom or young kid feel like they’re not missing anything at all.
½ cup of Simply Limeade
The juice of 2-3 limes
½ cup of lemon/lime sparkling water or natural lemon/lime soda
2 tbs of brown sugar simple syrup or 2 tbs of turbinado sugar
4-5 mint leaves, sliced thinly or chopped
½ a lime, sliced thinly
- Add the lime slices, sugar and mint leaves to an old fashioned glass. Using a muddler or the back of a wooden spoon, smash together all the ingredients.
- Add the limeade juice, fresh lime juice and sparkling water or natural soda. Mix well with a stirrer and enjoy!!!