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In Reply to: Receipe Question For Ricardo posted by herman on April 29, 2008 at 1:32 pm:
I lived in Brazil and became 'addicted' to feijoada. For those who never heard of it, it's a black bean stew, served with rice, kale and toasted manioc flour. Most Brazilian families serve it (or go out to eat it) on Saturdays at midday. At home it can have leftover meats and often a smoky, very fatty sausage called bao. It's very tasty, but not hot, so people add hot sauce as desired. When I make it, I either make a pot of black beans with lots of garlic, onions, cumin, cilantro, herbs and some liquid smoke - or - I use reduced-salt canned black beans with the above added. When the pot has stewed for a while, I put it in a blender or food processor to make it not quite smooth. I usually add very low fat soy bean curd which has been rehydrated and looks, tastes and feels like beef. When I have non-vegetarian Brazilian friends over, I add seitan, veggie hot dogs, salami, Canadian bacon, ham and other fake meats that are fat free. They never know it's vegetarian and some have told me it's 'just like Momma used to make'. Hopefully, Ricardo will have a better recipe for us all. Reply To This Post Return to Posts Index VegSource Home
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