Did you know Allyson Kramer has a new cookbook, available on newsstands right this moment? Her impressive, best-selling title Great Gluten Free Vegan Eats gets some international flair in her new book, GGFVE From Around the World.
Allyson, darling that she is, was kind enough to pop in for an e-visit on her book tour, and provided one of the many recipes you’ll find in her new book (see below).
A few more favorites include:
- Peanutty Parsnip and Carrot Soup, Fusion Dish
- Boeuf(less) Bourgignon, France
- Fig Pastries, Sicily
- “Seafood” Stew, Ecuador
- Australian Veggie Pie, Australia
- Baked Poutine, Canada
As we’ve come to expect from Allyson, the book is full of stunning color photos for nearly every recipe. Go here to order a copy immediately! And enjoy the recipe below. Thanks, Allyson! xo
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Colombian Empanadas by Allyson Kramer
Yield: 12 empanadas
For the dough:
21⁄2 cups (560 g) masa harina flour
3 cups (700 ml) hot water
11⁄2 teaspoons sea salt
For the filling:
1 tablespoon (15 ml) olive oil
1 cup (70 g) chopped mushrooms
1 small potato, diced
1 onion, diced
1 clove garlic, minced
Salt, to taste
1⁄4 cup (4 g) packed cilantro
1 cup (130 g) frozen peas, thawed
1 teaspoon cumin
3⁄4 cup (84 g) vegan cheese shreds (Daiya brand works best)
Vegetable oil for frying
In a medium-size bowl, combine the masa harina, hot water, and salt into a dough using a fork. Cover and let rest about 20 minutes.
To prepare the filling: Heat the olive oil over medium-high heat in a large frying pan and sauté the mushrooms, potato, onion, and garlic until the potato is softened and the onions are translucent, about 10 to 15 minutes. Salt lightly while cooking. Stir the cilantro, peas, cumin, and cheese shreds into the rest of the filling mixture. Transfer to a bowl and set in the refrigerator to cool.
To assemble the empanadas: Grab a touch larger than a golf-ball-size amount of dough and roll out in-between 2 pieces of plastic wrap, forming a 5-inch (13 cm) diameter circle. Place about 1 heaping tablespoon (15 g) of the filling on half of the dough and using the plastic wrap, gently coax the other half of the circle to cover the filling. Use your fingers to seal the dough and form a half moon–shaped pocket. Make sure there aren’t any breaks or tears in the empanada; if needed, use wet fingers to help seal any small holes. Place prepared empanadas on a parchment-covered surface and repeat until all dough and filling has been used.
To cook the empanadas: Preheat a deep fryer to 360°F (182°C). Prepare a surface with either paper bags or paper towels to place the empanadas on once they have cooked. Drop about 3 empanadas at a time into the preheated oil and cook for 6 minutes or until golden yellow in color. Place on the prepared surface and let cool briefly before serving.
Recipe Note: For an easy alternate filling, simply stuff the empanadas with Soyrizo (in the book, page 103) and follow the directions the same way.Stir the cilantro, peas, cumin, and cheese shreds into the rest of the filling mixture. Transfer to a bowl and set in the refrigerator to cool.
*Recipe Printed with Permission of Fair Winds Press