Posted By: Cidell
I love Latin / South American food. After an insanely busy weekend (Seersucker Social / Rihanna), I was craving some nice, starchy comfort food. So, I cracked open my copy of Viva Vegan and stumbled upon this Brazillian staple, feijoada.
Terry Hope Romero’s version ins’t online, but there are loads of great veggie versions available by search. This turned out to be one of my favorite things to make. I hope my fellow lunch clubbers think so too.
This Brazillian staple starts with a sofrito base of olive olive oil, garlic and a pound of onions. Thanks to Catalina, I actually knew what a sofrito / refrito was before I started. I used to swear she was adding a stick of butter to her soups they were so rich and tasty. But, she promised me it was her refrito that gave it all the flavor. A cup of TVP and a pound of portebello mushrooms give it density and sub in nicely for the meat.
I also chanelled my inner West Indian and fried up some sweet plantains for a little side dish.
My stew was served over brown rice, with some steamed kale for greens. Seriously, I can’t get enough of this!