Stop by the West End store foyer to try these delicious vegan empanadas from local chef Celena Pirela. Missed it? Make your own at home!
1 each red pepper, yellow pepper, green pepper
1 Spanish or yellow onion
3 garlic cloves
1 bunch cilantro
1 small tomato
½ cup pineapple
½ tsp sea salt
½ cup alkaline water
Once everything has been rinsed and seeded, blend in small batches in a food processor or blender. (Onions are great on the bottom; they give off a lot of liquid once blended.)
Refrigerate in a sealed container. Freeze any extra in small containers.
2 ¼ tsp active dry yeast
1 tsp sugar
1 tsp salt
2 cups pastry flour
1 Tbsp olive oil
In a glass bowl, mix yeast and sugar with 1 cup of hot water.
Add salt and flour. Mix with a fork until dough becomes firm. Knead for 1 to 2 minutes into a soft ball.
Pour oil into a separate bowl. Add dough and roll in oil to coat. Let sit until doubled in size.
Roll dough into a large rectangle.
1 tbsp ground coriander
1 Tbsp ground cumin
1 Tbsp ground annatto seeds
1 Tbsp garlic powder
2 tsp dried oregano
1 tsp onion powder
Combine all ingredients in a small bowl and mix until the spices are evenly distributed.
Store in a clean jar at room temperature for up to 1 year.
1 package Gardein beefless grounds
2 drops of olive oil
1/2 tsp of Sazón seasoning, or to taste
1 tbsp of organic tomato sauce
In a saucepan on medium heat, add 2 drops of olive oil followed by the beefless grounds. Then add in all other ingredients. Stir until all ingredients are completely mixed in. If you like it a little more saucy, add additional tomato sauce. Taste and adjust as needed. Set aside to cool.
Preparation of empanadas
Lightly flour a work surface and roll out the dough to ¼-inch thick. Cut out 4-, 5- or 6-inch rounds, depending on your preference. Add some filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
Heat 2-4 Tbsp olive oil in a hot skillet. Fry the empanadas until golden brown, 6 to 7 minutes per side. Serve with sofrito salsa.