Andrew, another amazing vegan chef/baker, recently just bought Terry's new book and has been raving about it ever since. So, naturally, after looking over it at brief hang-out sessions, it was time to see what all the hype was about!
We decided to make her rendition of empanadas with delicious red seitan, shitake mushrooms, olives, and raisins. To go with this we made some killa five-layer vegan dip, and margarita cup-cakes to finish the night off!
pre-cooking, a margarita on the roof!
Vegan Cupcakes to follow .... from Vegan Cupcakes Take Over the World.
Up close and personal... btw, these were soooo delicious!
The empanada dough, the recipe said to chill it over night or at least 4 hours, us not having looked at the recipe in advanced thought an hour would suffice ... and that it did!!
The Filling = red seitan, shitake mushrooms, potatoes, onion, garlic, paprika, liquid smoke, cayenne, oregano, salt, and raisins, and olives. YUM!!!!
The Magic happening!! Here's Andrew and myself filling and folding ...
Pinching with a fork for that perfect look....
Right before going into the oven, brushed with silk creamer
Fresh out of the oven, crisp and delicious
Inside view!
The spread: Vegan 5-layer dip = (from bottom up) refried black beans, tofutti sour cream, guacamole, salsa, and daiya cheddar cheese. Empanadas and cupcakes! WHOO HOO
Andrew, my partner in crime and one of my favorite philadelphian's.
Yes! This was so fun. Cannot wait to tackle tamales.
ReplyDeleteWow look at that spread! All things I've always wanted to make, too. Happy weekend!
ReplyDeleteseriously, if you make tamales, call me!
ReplyDelete