Recipe By: Chef Paulette Bilsky-Phillips for the 2022 Milam’s Market Holiday Magazine
Vegan Cuban Style Picadillo
Brought to you by Flora Fine Foods
Category: Other
Prep: 26 minutes
Servings: 4-6
Ingredients
3 cups cooked rice, wild or yellow
2 cloves of garlic, sliced
1 red onion, chopped
1 red bell pepper, chopped
1/4 cup tomato paste
3 tbsp Flora Unfiltered Extra Virgin Olive Oil
1 tbsp dried oregano
1 tbsp ground cumin
1/4 tsp sea salt
1/8 tsp ground black pepper
1/4 cup raisins (optional)
1 cup white wine or vegetable stock
2 medium potatoes, peeled and cubed
14 oz Flora Organic Lentils (canned) or 1 lb Ground Meat Substitute
1/2 cup pitted green olives
2 tbsp Flora Organic Capers, rinsed
1/2 cup chopped pecans as garnish
Chopped Parsley for garnish
Instructions
Heat olive oil in a shallow sauce pain. Add garlic, onion, red bell pepper, and potatoes and cook over medium-high heat until golden brown. If using Beyond Meat™, add to pan now and break apart mixture using a spatula.
Stir in tomato paste, oregano, cumin, salt, cayenne powder, and black pepper to the pan. Cook for 3-4 minutes.
Add the raisins and wine and bring to a simmer over medium-high heat for 10-12 minutes or until potatoes are cooked to fork tender.
Finally, add the lentils (if not using Beyond Meat™), olives, and capers. Mix and cook for 5 minutes more over medium heat. Serve immediately with chopped pecans and chopped parsley for garnish. Serve over wild or yellow rice.
Category: Other
Prep: 26 minutes
Servings: 4-6
Ingredients
3 cups cooked rice, wild or yellow
2 cloves of garlic, sliced
1 red onion, chopped
1 red bell pepper, chopped
1/4 cup tomato paste
3 tbsp Flora Unfiltered Extra Virgin Olive Oil
1 tbsp dried oregano
1 tbsp ground cumin
1/4 tsp sea salt
1/8 tsp ground black pepper
1/4 cup raisins (optional)
1 cup white wine or vegetable stock
2 medium potatoes, peeled and cubed
14 oz Flora Organic Lentils (canned) or 1 lb Ground Meat Substitute
