PAPAS CON RAJAS Y QUESO (v)

 

Hello everyone! 

Today I have a new recipe for my childhood and it reminds me to my mom preparing the chiles and also my Tía Lupe, because every time I visited her house the smell to roasted chiles was everywhere!.

I’m going to share a recipe enough for 2 people so you can make it for more just adding more ingredients of course.

This is so easy, so here we go:

INGREDIENTS:

1 Jumbo potato washed 

1big poblano chile 

1 small garlic glove finely chopped 

1/4 onion in thin julienne style 

1tablespoon of lemon and pepper 

Pinch of salt

1/3 cup of water

1 cup of shredded cheese, I will use vegan cheese, I recommend cheddar, Monterrey/colby or mozzarella but you can use any. 

INSTRUCTIONS:

Roast the poblano pepper till it’s ready to peel. Once the pepper it’s cold, remove the thin layer of burned skin, remove the seeds too.

Shred the pepper thin and put aside.

Cut the jumbo potato in medium cubes

In a pan, put the onion, garlic, potatoes and peppers with a little bit of water and salt.

Let it it cook in low heat for 5 minutes, then add the lemon pepper.

Let it cook for 10 minutes more or till the potatoes are soft.  Once the potatoes are ready, turn off the heat and put the cheese on top and cover it with. Let the cheese melt.

Once the cheese is melted it’s ready to serve and enjoy!

You can eat this as a side or make tacos! 

Enjoy! 

VEGAN LEMON SCONES

 Hello fiends! lemon lover here 🍋 ...

I love all LEMON, so I decided to experiment with a recipe in which I failed but won at the same time. WHY? well, at the beginning I wanted to do flat lemon cookies but I ended with scones as an unexpected result and I could not be more happy as they turned out absolutely delicious!

So I thought to share this with you.

INGREDIENTS FOR THE DOUGH:

-1 3/4 Cup of all purpose flour

-1/2 teaspoon of baking soda 

-1/4 teaspoon of salt

1/2 cup of unsalted vegan butter

3/4 cup of granulated sugar, I used turbinado

1/2  to 1 lemon

1 teaspoon of lemon zest

1 tbs of cornstarch

3 tbs of water.

1/2 tbs of baking powder

INSTRUCTIONS:

In a medium bowl whisk flour, baking soda, salt and baking powder and set aside.

In a small bowl mix 1 tbs of cornstarch and 3 tablespoons of water.

In another small bowl, melt the butter a just a little bit in the microwave and with a fork mix well with the sugar, if you are using turbinado sugar, this will not look homogenous or well mixed and that is perfect. Add the cornstarch and the lemon juice, I used the half of a lemon but you can use a whole lemon for extra flavor, finally add the lemon zest and combine. Set a side.

Add to the flour mix the liquid ingredients and combine with a spatula, then with your hands to start kneading. you can add a little bit more of water if needed, we need a good dough consistency enough to play and make balls.

Knead about 10 minutes till the dough be soft, transfer the dough to a bowl and cover it lightly and place it in the refrigerator for 1 hour.

BAKING THE SCONES:  

Once you dough is ready, preheat the oven 350F, prepare your baking surface with baking paper or foil previously sprayed with avocado oil, you can use your favorite,

Take the dough and cut in half, now cut those halves till get approximately 10 pieces, work with each one and roll into balls, flatten a little bit. Place the scones onto the baking surface taking care they are not together as they can spread a little.

Bake the scones for 10-12 minutes (yes! they are fast.)

Remove the scones from the oven and allow them to cool.

FROSTING AND DECOR.

You can eat then just without nothing, add melted chocolate, or any other topping.

I have used the same icing that it's used for cinnamon rolls and made some drips on top.

Also I have collected and washed flowers and herbs from my garden (roses, violets, dandelions, clovers and hibiscus) to stick them to the icing, the look beautiful and taste phenomenal!

Store in a dry and room temperature place.

Enjoy!