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This is based on a recipe I found online a while ago. I tried to search for it again but wasn’t able to find it so I can’t credit the source of the original.

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, coarsely chopped
• ½ cup coarsely chopped celery
• 1 green bell pepper, coarsely chopped
• 1 garlic clove, minced
• 1 16-oz can diced tomatoes
• 2 tbsp tomato paste
• 1 tsp (gumbo) filé powder
• 1 tbsp chopped fresh parsley
• 1 tsp Tabasco
• 1 tsp salt
• ½ cup water
• 1 ½ cups cooked or canned pinto beans, rinsed if canned
• 4 oz tempeh or shrimp in small pieces
• 8 oz vegetarian / andouille sausage links, cut into 1-inch pieces
• 3 cups cooked brown rice

Directions

Start with the brown rice since it takes up to 40-45 minutes.

In a large pot, heat 1 ½ teaspoons of the oil over medium heat until hot. Add onion, celery, and bell pepper and sauté for 5 minutes, or until the vegetables begin to soften. Add garlic, tomatoes, tomato paste, file powder, parsley, Tabasco sauce, salt, and water. Cover and simmer for 20 minutes, or until the vegetables are soft. Stir in the pinto beans.

Meanwhile, heat the remaining 1 ½ teaspoons oil in a large skillet over medium-high heat. Add tempeh or shrimp and sausage and cook until browned, about 5 minutes. Then add it to tomato mixture and simmer about 5 minutes. Adjust seasonings and serve over hot cooked rice.

This is one of mom’s recipes that just screams holy smoke.

Ingredients

• 4 eggs
• 1 cup yogurt
• 1 can condensed milk
• 1 can evaporated milk
• 1 teaspoon vanilla
• lemon rind
• 3 slices bread (without crust)
• 2 cups ricotta cheese
• 8 teaspoons sugar
• 1 teaspoon vinegar

Directions

Preheat oven to 350 degrees. In large pan, heat 2 liters of 2 liters of water on high to boil.

Meanwhile, hand mix first eight ingredients in a bowl.

In a medium pan, add sugar and cook under medium low heat until caramelized. Pour on two circular molds. Add mixture to the two molds and place them on a large cookie sheet.

Add water and vinegar to cookie sheet. Put in oven and cook for 45 minutes, checking around the 40 minute mark to make sure the consistency is alright.

Here’s a recipe for Argentine Chimichurri I got from somewhere a while ago. It’s excellent not only with steak but any meat alternative as well.

Ingredients

• 1 ½ cups chopped flat-leaf parsley
• ½ cup chopped red bell pepper
• 6 cloves garlic
• 1 tsp crushed red pepper flakes
• ½ cup extra virgin olive oil
• ½ tsp ground pepper
• ½ cup white vinegar
• 2 tbsp red-wine vinegar
• ½ cup water
• ½ tsp cumin
• 2 tbsp dried oregano
• 1 tsp salt

Directions

Blend everything together and refrigerate with the meat (3-4 steaks or equivalent) for at least 6 hours. Grill to taste. Complement with a nice Malbec.