Was having trouble deciding what to have for dinner so I ended up mashing up recipes from all over the place into a perfectly satisfying dish. Colombia and her food are still echoing around my head and I’ve been enjoying using the sturdy staples of Colombian cuisine as a foundation for light, fresh asian flavors. The empanadas where just a Whole Foods impulse buy fiesta, but I knew I wanted baked, corn empanadas. Pakoras are these delicious things I got during a delivery indian binge a while ago. They are usually fried dough with a chunk of banana inside. I made a version with arepa dough and baked it. The slaw was a crunchy, refreshing backdrop to the soft, cornmealy empanadas and “pakoras”.
Bogota_Baked, Colombian style Empanadas with Vegan Stuffing
3 cups Masa Harina
1.5+ cups water
1/2 crumbled extra firm tofu
1/4 white onion
2 cloves garlic
1 hatch chili
fresh cilantro and oregano
salt, pepper, cumin
juice of 1 lime
stuff dough with a pat of earth balance and filling. bake on greased foil for 45 min, fliping once. I raised the heat to broil for a few minutes at the end to get extra color. Topped them with Salsa Xni Pec
Bombay_Arepa de Pakora
2 cups Masa Harina
1+ cup water
Cut a couple bananas into 5ths. Stuff chunks into arepa dough, roll round, drizzle with olive oil, bake for 45 minutes, rolling every once and a while. Drizzled with sweet thai chili sauce.
**I think next time I’ll spice up the dough better. The sweetness of the hot banana could be paired with something savory. Shichimi Togarashi would be good. Tasty, but could be dope.**
Dressing(do this first and refrigerate)
ponzu, ginger, dried onion, dash seasame oil, water, half of a lime. soak.
Shred cabbage, carrots and celery, squeeze a couple limes. Let sit in the fridge. Serve with gomasio, fresh cilantro, basil.