Sunday, March 7, 2010
Feijoada (E.A.T. World: Brazil)
Feijoada is Brazil's take on one of the world's great food pairs - rice and beans. In it's traditional form, feijoada (pronounced fay-zwah-duh) usually contains meat, and judging by recipes online, lots of it. Since vegans know a thing or two about rice and beans, there are lots of recipes out there for vegan or vegetarian feijoada. I based this on a recipe in American Wholefoods Cuisine, my go-to old school veggie cookbook.
Everything here is pretty straight forward - long grain brown rice is cooked in water and tomato juice, along with a dried chili pepper and bay leaf. Black beans are seasoned with onion and garlic, and another couple of dried chilis. The greens are collards, also simply prepared and seasoned with a little salt and some chopped onions.
I was surprised by the great flavor the orange slices added, mixed with the rice and beans. Plus, they just look pretty as a garnish. At the bottom left is a spicy onion salsa, made by blanching sliced onions in boiling water for a few minutes, and marinating the drained onions in fresh lime juice and hot pepper sauce.
One of the classic Brazilian flavors I didn't incorporate here, but would like to try, is farofa, which is coarse ground, roasted cassava or manioc flour. This post from SHIFT Vegan has a nice pic of feijoada with farofa. If you want more Brazilian food, don't miss The Crafty Kook's trip to Brazil from earlier this winter!
I don't bake nearly often enough, so when I do I like to share it here :) I was cleaning my fridge this afternoon, and found black cherries and some cranberries in the freezer, so made this pie from The Joy of Vegan Baking. Yum.