World Cup Special - Brazil

No Brazilian feast would be complete without the national dish of feijoada.... unfortunately that is a rather meat heavy mix with pork and beef and black beans, the key element being that hint of smoked meat as well.... so how to re-create that in the vegan dish?  Luckily we found a great recipe from www.veggiebelly.com which used smoked tofu as a fine replacement for the meat. 

Vegan Feijoada

Vegan Feijoada (serves two)

Pack of smoked tofu cut into cubes

1 small onion finely chopped

1 carrot finely chopped

1 red pepper finely chopped

2 cloves of garlic chopped

2 tsp cumin

1 tsp smoked paprika (to give that umpf of smokiness)

1 tsp of oregano (I used fresh from the garden)

1 tin of black beans

500ml of water

1. Heat some olive oil in a frying pan and stir fry the tofu cubes until it is brown and crispy then remove from the pan and set aside.

2. In the same pan heat some more olive oil and add the onion, carrot and pepper and saute for about 5-8 minutes.

3. Add the garlic and stir in for 30 seconds.  Then add the cumin, paprika and oregano and fry for about 20 seconds.

4. Add the black beans, the water and the salt and bring the stew to the boil. Immediately reduce the heat and simmer for about 30 minutes.  Mash some of the black beans using a wooden spoon. The liquid should almost evaporate.. if you find the mixture is catching just add a little more water.

5. Add the tofu and heat through for about 5 minutes.

6. Transfer to a serving dish and garnish with any of these: chopped tomatoes, red onion, parsley, coriander, orange zest. We just topped with coriander but served with this great salsa below.

Molho de limeo

Molho de Limeo

1 red onion finely chopped
1 large tomato skinned and deseeded finely chopped
2 limes juiced
1 garlic clove crushed
1 tbsp chopped coriander or flat leaved parsley
chilli sauce
seasoning

1. Combine all the ingredients and transfer to a serving dish ... that is it!

Vagem Com Minas e Castanha do Para - Green Beans with Mihas Cheese and Brazil Nuts (without the cheese)

Vagem Com Minas e Castanha do Para - Green Beans with Mihas Cheese and Brazil Nuts (without the cheese)

680 g green beans

seasoning

2 tbsp lime juice

1 garlic clove finely chopped

125 ml of extra virgin olive oil

70g of Minas or feta cheese crumbled (obviously I left this out in order to adhere to the vegan ethos)

30g red onion thinly sliced

40 g shelled brazil nuts.

1. Steam the green beans until tender... about 5 minutes. 

2. Immediately drain and transfer to a ice water bath for about 5 minutes to stop the cooking process.  This keeps the beans nice and green; which looks fantastic on the plate. 

3. Remove the beans from the cooling water and dry on some kitchen towels or tea towel.  Let it air dry for about 5 minutes and place in a serving bowl.

4. In a mixing bowl whisk the lime juice, soy sauce, garlic, salt and pepper to taste. Slowly add the olive oil until it is well blended.

5. Pour the dressing over the beans then add the grated cheese if you are using, the onion and grate the Brazil nuts over the green beans.

6. Give it a taste and adjust he seasoning if you wish.

(Taken from Rio de Janeiro - The Cookbook - Leticia Moreinos Schwartz)

The final meal.... a fresh, zingy meal with a useful re-invention of Brazil's national dish. I will definitely be replicating this very soon!


Game: 2 Food: 4 (So disappointing to see Brazil go out like this.... we just had to take consolation in the cooking... ( and the music - well I had to reach for the Gilles Peterson compliation Back in Brazil from 2006).