#brazilian hominy pudding | Explore Tumblr Posts and Blogs

deliciously-vegan · 6 months

Text

Canjica

(Brazilian Hominy Pudding)

[[MORE]]

500 grams of white hominy corn 5 cups water

3 cups oat milk 1 cup oat milk creamer 1 can (400 ml) full-fat coconut milk 1 can (350 ml) sweetened condensed coconut milk 1 cup coconut flakes 1/2 cup coconut sugar 1 tsp cinnamon 1 tsp pure vanilla extract 1/2 tsp cloves 1/4 tsp sea salt

1 cup crushed peanuts (optional)

Rinse the corn then place in pressure cooker. Add 5 cups of water. Set cooker to manual (high) and cook for 40 minutes.

When corn is done cooking, safely release pressure then remove the lid.

Stir in the; oat milk, oat milk creamer, coconut milk, sweetened condensed coconut milk, coconut flakes, coconut sugar, cinnamon, vanilla extract, cloves, and sea salt. Cook on saute mode (with lid off) for about another 20 minutes, stirring frequently. Turn heat off and stir in peanuts.

Allow to cool in cooker for about 15 minutes, stirring occasionally, before transferring to another container.

Serve warm or cold.

#canjica #vegan canjica #hominy corn pudding #vegan pudding #brazilian corn pudding #brazilian coconut corn pudding #mungunzá #vegan Brazilian corn pudding #mugunzá #vegan mugunzá #vegan south american

4 notes · View notes

ama-accountability · 6 years

Text

“Meat-and-grain sausages or mushes Edit

Scrapple

Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried

Balkenbrij

Goetta, a pork or pork-and-beef and pinhead oats sausage

Groaty pudding

Haggis

Livermush

Lorne sausage

Scrapple, pig scraps, cornmeal and other flours and spices fried together in a mush

Slatur

Meatloaves Edit

Ground meat or meat scraps extended with crackers or bread and vegetables, then formed into balls, patties, or loaves and baked.

Meatloaf

Salisbury steak

Swiss steak

Pasta Edit

Testaroli [2]

Sauces Edit

Fried cauliflower with agliata sauce (right)

Agliata – a garlic sauce in Italian cuisine that has been a peasant food, and also used by upper-class people[3]

Soups and stews Edit

Acquacotta, an Italian soup that dates to ancient history. Primary ingredients are water, stale bread, onion, tomato and olive oil, along with various vegetables and leftover foods that may have been available.

Cawl, a Welsh broth or soup

Cholent, a traditional Jewish Sabbath stew

Chupe, refers to a variety of stews from South America generally made with chicken, red meat, lamb or beef tripe and other offal

Feijoada, a Brazilian dish originally made by slaves from leftover ingredients from their master's house

Gazpacho,[4] typically a tomato-based vegetable soup, traditionally served cold, originating in the southern Spanish region of Andalusia.

Minestrone, the meal in one pot of ancient Italy that is still a basic part of Italian cuisine

Mulligan stew, a stew often made by itinerant workers

Mujaddara, an Arabian dish of lentils, rice, grains, and onions

Pea soup or "pease pudding", a common thick soup, from when dried peas were a very common food in Europe, still widely eaten

Pot-au-feu, the French stew of oxtail, marrow, and vegetables, sometimes sausage

Pottage, a staple stew made from boiling vegetables, grains and whatever was available, since Neolithic times in the British isles

Ratatouille, the stewed vegetable dish

List of foods Edit

Bowl of hominy, a form of treated corn

Pot-au-feu, the basic French stew, a dish popular with both the poor and the rich alike

Baked beans, the simple stewed bean dish

Barbacoa, a form of slow cooking, often of an animal head, a predecessor to barbecue

Bulgur wheat, with vegetables or meat[5]

Broken rice, which is often cheaper than whole grains and cooks more quickly

Greens, such as dandelion and collard.[5]

Head cheese, made from boiling down the cleaned-out head of an animal to make broth, still made

Hominy, a form of corn specially prepared to be more nutritious

Horsebread, a low-cost European bread that was a recourse of the poor

Katemeshi, a Japanese peasant food consisting of rice, barley, millet and chopped daikon radish[6]

Lampredotto, Florentine dish or sandwich made from a cow's fourth stomach

Polenta, a porridge made with the corn left to Italian farmers so that land holders could sell all the wheat crops, still a popular food

Pumpernickel, a traditional dark rye bread of Germany, made with a long, slow (16–24 hours) steam-baking process, and a sour culture

Ratatouille, the stewed vegetable dish

Red beans and rice, the Louisiana Creole dish made with red beans, vegetables, spices, and leftover pork bones slowly cooked together, and served over rice, common on Mondays when working women were hand-washing clothes

Salami, a long-lasting sausage, used to supplement a meat-deficient diet

Soul food, some aspects of which come from foods that could be taken on a transatlantic passage

Succotash, a blend of corn and beans

Taco, foods placed on native tortillas in the Americas”

#Easy access food #peasant food #cheap food #good ideas #foods for when you’re broke

2 notes · View notes