Updated: Oct 10
A few months ago I was able to go back to 3 Angels Broadcasting Network and record some more cooking episodes.
Here are the recipes I made for one of the episodes. Brazilian Cuisine.
At the end of the post I will leave a discount code that you can use to purchase my cookbook, Simply Fresh. It is the same promo code I promoted on this episode.
This was my second visit to 3 Angels Broadcasting Network back in Illinois, to record a few more cooking programs. This time we recorded three programs; Brazilian cuisine, Kid Approved recipes, and a holiday program that will be airing this fall.
Most of our meals that I make at home are Brazilian inspired foods. My husband is Brazilian so he always enjoys having Brazilian food, even though I make it meat and dairy-free, which is not a common way to make it. However, he has approved these recipes as being plant-based Brazilian food, American style.
When it comes to beans, Brazilian beans are my favorite. They are full of flavor, not spicy, and with simple ingredients. Let me give you a little hint, the more garlic you use the better.
Beans are full of fiber and help to lower blood sugars naturally. So let's add them to at least one of our meals for the day.
2 cups black beans, rinsed and soaked for 2+ hours
8-10 cups of water, added over time
6 cloves garlic, minced
1/2 onion, minced
2-3 Tbsp olive oil
2 Bay leaves
salt to taste
Place olive oil, garlic, and onion into a large pot on a medium-high heat and sauté until transparent.
Add 8 cups of water, black beans, bay leaf, and salt.
Allow beans to cook until they are soft and tender. It usually takes between 2-3 hours to fully cook.
Continue to add the 2cups water throughout the cooking time as needed.
Checking periodically to make sure they don't loose too much water.
The beans should be soft and creamy when done.
Serve over rice.
Rice is a food that is very affordable and versatile. It can be eaten with so many dishes and meals, and it's budget friendly. But when choosing which rice to buy and eat, chose a brown rice. Brown rice contains fiber, which is something more people do not get enough of. For 1 cup of brown rice there is 3.5 grams of fiber, which is better than white rice which does not contain any fiber.
Magnesium helps to fight against heart disease, and brown rice is rich in magnesium. So it's good for our digestive system and our hearts.
1 cup brown rice, rinsed and drained
2 cups water
3/4 tsp salt
3 cloves of garlic, minced
1-2 Tbsp olive oil
In a pot add the olive oil and minced garlic, on a medium heat. Sauté until it is a little bit golden brown.
Rinse and drain the rice and add it to the pot.
Add the rice to the pot and saute it until it is a little golden brown.
Add the water and bring it to a boil.
Once it starts to boil add the salt, and allow it to boil for about 10 more minutes.
Place the lid on the pot, and turn the heat down to low.
Allow the rice to cook for 30-35 minutes, until the water has evaporated and the rice is tender.
This corn casserole dish is a favorite of my dads. When he was visiting us once he at this 4 times during the week. He ate up all the leftovers and even asked me to make it again, and he's not much of a leftovers person or one who eats the same thing day after day. But that's how good this recipe is.
It's quick and easy to make, and can be made ahead of time and put in the oven when ready to eat.
Fricassee (Corn Casserole)
1 can heart of palm, sliced
1 large onion, chopped fine
2 Tbsp olive oil
2 (15.25oz) cans Kernel corn, drained
10 green olives, pitted and sliced
8 ounces vegan sour cream
1 cup vegetable broth
Salt to taste
2 cups Potato Sticks (or Regular Potato Chips if you can't find them)
1 cups shredded vegan cheese
Preheat your oven to 400 degrees.
In a blender, add 1 can of Kernel corn, the sour cream, the almond milk and the vegetable broth and blend until smooth. Reserve.
In a large skillet, add the olive oil and sauté the chopped onion until translucent, on medium heat.
Add the sliced heart of palm and let it sauté for a minute or two.
Add the 2nd can of corn, the olives and, finally, the blended cream mixture. Cook until everything is incorporated and you have a creamy consistency. About 5 minutes.
Pour the mixture into a casserole dish (I used a 13" X 9" lasagna dish).
Cover with a layer of vegan cheese.
Bake it in the oven until the cheese melts (10 to 15 minutes).
Top it with the potato sticks and serve over rice.
Here is another dish that is served over rice and full of flavor. If you're looking for a simple meal that doesn't take much prepping, this is the recipe to use. Typically we will have stroganoff over rice, with a big salad on the side, and that's our lunch or dinner.
1 onion, diced
5 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon flour
1 large tomato, diced
10 green olives, sliced
2 cup marinara sauce
1 cup UNSWEETENED dairy-free milk
1 cup mushrooms (or soy curls)
2 green onions
Bring a pan to a medium heat and add olive oil and diced onion and sauté for 3 minutes.
Add minced garlic and sauté for another 3 minutes.
For a thicker stroganoff add 1 tablespoon flour, and mix in well.
Add the tomatoes and let them cook down for 3 minutes.
Add the mushrooms and continue to sauté.
Add the marinara sauce and bring to a simmer.
Add your unsweetened milk alternative and stir it in well.
Add green olives and salt, and allow to simmer on a low heat for 5 minutes.
Top off with green onion.
If it's a side salad that you are looking for, or just wanting to add tons of flavor and nutrients to a meal, that would be this vinegarette recipe. It is bursting with flavor and is great to add with a salad or in place of one.
5 tomatoes, diced very small
1 onion, diced small
2 bell peppers, diced small (use different colored peppers for a more colorful salad)
1/4 cup parsley, minced
1/4 cup white vinegar
1/4 cup extra virgin olive oil
salt to taste (1/2 tsp-1 tsp)
Dice all ingredients into very small pieces, combine in a bowl with the olive oil and vinegar.
Mix well and add salt to taste.
It's best if you let it sit 30 minutes or more for the veggies to absorb the flavor. Place in a sealed container and keep in the fridge for up to 5 days.
Finally for dessert we have the famous passion fruit mousse. Usually this dessert is made with a very rich milk full of fat and sugar, but to make it dairy-free and healthier I've added cashews in place of the milk. It works well, give health benefits, reduces the calories, and still gives the authentic flavor to this recipe.
Mousse de Maracuja (Passion Fruit Mousse)
1 cup raw cashews
1 cup water
1 package Passion fruit concentrate (or 2 passion fruits)
1/4 cup agave nectar or maple syrup
Place all ingredients in a blender. Blend for 10-12 minutes, until it becomes thicker.
Place in a pot and heat up until just gets to a boil, or until it thickens.
Remove from heat.
Pour into serving dishes, and put them into the fridge until chilled completely.
Serve cool and top with mint leaves or passionfruit.
Click above here to get my cookbook, Simply Fresh and use promo code 3ABN at check out to get a discount!