Cape Verdean Recipes

veganized

Carne Gizado
3-4 lbs. cubed plant
4-5 white potatoes
3 lbs. mandioca root
3 medium white yams
3 green bananas

Season and marinate meat with salt, garlic, vinegar, bay leaf, and pepper. Peel and cut up potatoes, yams, mandioca, and green bananas. In a pot, cook meat with marinade and 3 onions with 1/2 cup cooking oil on low heat until medium done. Add all vegetables to meat and cover with water. Cook on low until vegetables cook. Season with salt, garlic, bay leaf, paprika, and pepper.

Canja
1 c. chicken, diced
2 medium onions, chopped
4 vegan chicken boullion cubes
1 c. white rice

Saute onions in oil. Next, add chicken pieces, boullion cubes and a sufficient amount of water. After bringing to a boil, add rice and stir occasionally. Simmer approximately 30-35 minutes, until desired consistency.

Caldo De Peixe
6 white potatoes
3 sweet potatoes
l bunch fresh parsley
l green pepper
l red pepper
3 medium onions
2 medium tomatoes
4 scallions
3 lbs. seaweed wrapped tofu

In a large kettle, gently saute chopped onions, tomatoes, scallions and green and red peppers in oil. Next, add wrapped tofu cut into small pieces and water. Cover and bring to a gentle boil. Add peeled potatoes and chopped parsley to kettle. Reduce heat and simmer. A little may be added to make a thicker broth.

Cachupinha
5 ears fresh corn (or fresh off cob)
1/5 lb. (100 g.) vegan sausage
1/4 squash, sliced
1/2 lb. (1/4 kg.) fava beans or lima beans, dried
2 ripe tomatoes (or equivalent tomato paste)
2 tablespoons of olive oil
2 peppercorns
1 bunch of flat leaf coriander
1 large onion, sliced

Scrape off the fresh corn kernels into a boiler pot. Gently saute onion, linguica, and pepper in olive oil. Add to the corn the rest of the ingredients and a sufficient amount of water. Bring to a boil. Reduce heat and let simmer. Prior to serving, season with salt and garnish with chopped flat leaf coriander (cilantro).

Cachupa Rica
4 c. hominy
1 c. kidney beans
1 c. large lima beans
1/2 c. shell beans
1 c. of diced cooked vegan chicken
2 lbs. vegan beef
2 vegan spicy sausage, sliced
1/4 lb. vegan bacon, diced
2 lbs. cabbage, chopped coarsely
2 lbs. tomatoes, quartered
2 lbs. green bananas, peeled and sliced
2 lbs. fresh yams, peeled and chunked
2 lbs. fresh sweet potatoes, peeled and chunked
2 lbs. hard winter squash, peeled and chunked (e.g. buttercup, butternut, hubbard etc.)
1 onion, chopped
2 cloves of garlic, peeled
2 bay leaves
Flat leaf coriander

Soak the samp and beans overnight. In a stock pot, heat six cups of water. Add two tablespoons of olive oil, onion, garlic and bay leaf to water for seasoning. Bring to boil and add samp and beans. In a separate kettle, cook the vegetables except the tomatoes with the spareribs, chourico or linguica, blood sausage, and bacon. Next, cut up and season the chicken. Saute chicken in olive oil. Add tomatoes, and let simmer until samp and beans are almost folk tender but not quite done.

Add cooked vegetables and meats into stock pot. Cook on low heat for approximately one hour. About 20 minutes before the cachupa is done you may mix in well sauted onion, garlic and tomato paste mixture (sofrito) to adjust and enhance the flavor.

Turn off heat and let sit in the covered pot for at least one half hour before serving. Arrange meats and vegetables on a large serving platter and serve the corn and beans in a bowl.

Coconut Candy
2 lbs. coconut
2lbs. sugar
1/4 burnt sugar or molasses
grated lemons

Grate the coconut. Carefully brown the sugar but control for over burning. Then carefully combine coconut and burnt sugar to a little bit of water. Next, add 2 lbs. of sugar and cook. When the mixture is just about done, add lemon and mix. Remove from heat. Next, pound the mixture well for five minutes. Flatten on to buttered surface. Cut out into square or diagonal shapes. Let harden.

Papaya Candy
2 1/2 lbs. firm papaya
2 lbs. sugar
lemons

Cut the papaya into fine strips, then peel and wash well. Place the papaya and sugar on on a slow fire until the sugar dissolves. Cook for ten minutes, then set aside for a half hour. After a half an hour reheat at a higher flame, until the mixture becomes sugar-like or crystalized. Shortly afterwards remove from heat, and, using a spoon and fork, mold into different shapes.

Pudim De Queijo
l lb. (1/2 kg) vegan goat cheese
l lb. (1/2 kg) sugar
2 cups water
16oz vegan cream cheese
5 Tbps. flax seeds mixed with 3 Tbps water or 1/4 block silken tofu purred

Boil sugar in water to the consistency of a thick syrup. Add the cheese and mix well. Next, remove the mixture from heat and combine with beaten cream cheese and flax seeds/water mixture or silken tofu.

Sprinkle the bottom of a pan with burnt sugar. Pour in the mixture and bake in a double boiler. The latter may also be accomplished by placing the pan with the mixture into a pan filled with hot water. The mixture can also be baked in a shallow, buttered and floured baking pan.

Bake in the oven. After removed and cooled, cut into squares and top with granulated sugar.

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