Salad with Sauteed cochayuyo
were washed 1 cup cochayuyo and placed in a container, pour over it 2 cups of boiling water, cover and let stand about 20 or 30 minutes then drained and sauté, plugged in a skillet with oil and a little salt, for 10 or 20 minutes. If necessary, add a few tablespoons of water or broth. You add chopped garlic and parsley, chopped, leave a couple of minutes and departs. Leave to cool slightly and add the corn. Wash vegetables and salad are available on a first lettuce as a bed, can be sliced or whole sheets, are available over the cochayuyo and maize, and is surrounded with pieces of tomato slices and shredded carrots.
Mash of Cochayuyo with Tofu and Olivas (Recipe developed by Angel Calvo "team Fane": Easy, delicious, nutritious and organic)
Ingredients: 40 grams •
algae • 200 grs.
smoked tofu • 125 grs. olive, black and / or green but good quality
• 2 cloves garlic •
herbs to taste ( basil, oregano, thyme, savory ,...), best fresh.
• 14 tablespoons of olive oil, organic cold-pressed 1st
optionally can also add a pinch of black pepper and / or rasa
half teaspoon of coffee, turmeric or paprika
alga cochayuyo leave to soak for 4 to 8 hours and cut into small pieces. Crush in the mortar with a clove of garlic with half the herbs, add oil and stir to mix well. Where appropriate, also add black pepper, turmeric and paprika.
In a glass stopper that can be good, mix the tofu cut into small dice, once the algae and drained olives. Add above another clove of garlic, cut into very thin sheets, and other aromatic plants.
Finally spray everything with a mixture of mortar, taparlo and let rest in a cool place at least four hours (best all night).
This dish is a good incentive in a buffet of salads, especially if accompanied by a bit of toasted bread for dipping.
sailor (Recipe from the book "Viatge nutritiu Isabel Celma and Montse L. Tolosana. Montflorit Ed. 1st Catalan edition: April 2005)
• 2 large cups of brown rice • 4 cups
large water 1 onion
• • • ½ green pepper ½ red pepper
• 8 cloves garlic 2 tomatoes •
• 2 good handfuls of seaweed cochayuyo
• 2 tablespoons of seaweed iziki well filled
• Olive oil •
In a large earthenware casserole or paella, a jet will get oil and stir-fry the onion cut fine, the whole garlic cloves (with skin can be peeled), peppers and cut into Small, thin strips. When you begin to be golden, add the seaweed cochayuyo and stir well after the grated tomato. Cook it a little. We will put the two large cups of rice, mix everything and then add four cups of water at room temperature, if we made vegetable broth or water to boil pasta integral biological, we can put two and two cups of water. Rioja tapado leave a low heat. When water boils, add the seaweed and iziki Cook with the pan uncovered. If we like paella style, let it cook until it evaporates the water, whether we like more or a little style Rissotto caldoso then we boil while stirring slowly and put out the fire before the end of the broth. In the two cases. Rioja tapado let stand a few minutes. If we decide to put saffron, which gives an excellent taste, then we will do so in the last moments of cooking, we can also add chopped parsley.
This dish can also be done with white rice, but then you have to do with the sauce and let cook for two algae more time before adding the rice. The need to add hot water and not cold.
Couscous with vegetables and cochayuyo
Ingredients: • 250g couscous
• 40 g cochayuyo
• 4 • 4 artichokes
large outbreaks of cauliflower or broccoli
• 1 onion • 1 carrot •
1 small zucchini 1 red pepper • 1 cup
cooked chickpeas 1 cup grated
tomatoes • olive oil • salt
• herbs •
Preparation: Wash the
cochayuyo and leave aside while preparing vegetables. Peel and cut the artichokes, cut the carrot, zucchini and bell pepper to diced, cauliflower or broccoli with small twigs. Cut the onion fine and put in a sauté pan with oil cochayuyo along with some herb (thyme, oregano, basil ...) and a pinch of pepper. For the ten minutes add the remaining vegetables and cook for ten minutes. Add the cup of chickpeas and tomatoes, cook about five minutes together. Add a little liquid (broth with vegetables, tomato juice, water ...) if necessary.
Meanwhile, in a skillet, heat roast couscous very soft with a couple of whole garlic, for 5-10 minutes, stirring constantly to avoid scorching.
put in a pot to boil the same volume of stock that we have used in couscous. Remove from heat the couscous and pour the broth over, let it stand until all liquid is absorbed. If apelmazado is removed with two forks until their separation.
Can be used separately by entering in the middle of the couscous dish and the other of the stew cochayuyo.
We can also mix in the casserole and let stand a little. In this way
couscous takes the flavor of the stew.
winter algae cochayuyo (Recipe developed by Mercedes Blasco. Specialist in natural food.)
Ingredients: 250 g •
beans (soaked in from the night before)
• 40 g algae cochayuyo
• • •
1 small onion 1 head of garlic and tender
• 1 bay leaf • 1
pepper • 3
hanging tomatoes olive oil • 1 ª
In a saucepan cook the beans with algae, the head of garlic, bay leaves and a dash of oil until tender. Boiled steamed broccoli knobs. In a clay pot is medium sauté onion with thinly sliced peppers and tomatoes cut in half. Is added to the beans and broccoli and stir. Let it all cook together on low heat for five minutes.
Seitan casserole with cochayuyo (Recipe developed by Magariños Hélène Rey. Degree in Biology. Profesora cooking. France) Ingredients for the seitan
• 150 g of gluten
• 250 cl.
water • 1 tablespoon shoyu 1
• l. Sunflower Oil
Ingredients for the stew:
• 1 kg. •
onion 4 tablespoons cochayuyo
chunks • 250g of dried plums, put in two hours before soaking
• 5 cloves garlic, unpeeled
• 2 bay leaves • 2
tablespoons shoyu 1 / 2 tablespoons of arrow-root "arrowroot" * (or kuzu or cornstarch),
• Olive oil • Salt •
fresh ginger or pepper Preparation
Mix the water with the soy sauce. Place the gluten in a large bowl and keep over the water mix with the shoyu, stir quickly and well. You get a ball seitan raw, tender and slightly elastic. Allow the dough to rest an hour. Cut the dough into pieces the size of a walnut. In a large skillet heat oil and fry to make a dozen pieces of raw seitan after they drained quickly in a damp cloth. Pieces of seitan swell much in the hot oil, and take a golden color, move to be cooking evenly. Continue with all the pieces of seitan oil to finish. Put three liters of water to boil in a large pot, when boiling add all the pieces of fried seitan and boil two or three minutes. Remove from water and drain. This transaction allows us to draw a large amount of oil fried seitan
the flavor and reduce the hot oil.
Preparing the pan:
In a saucepan add 2 tablespoons of olive oil, let heat and put the garlic without peeling, for frying gently for 5 minutes. Add onions, peeled and cut a large piece, fry 10 minutes more. Add the fried seitan, plums soaked the cochayuyo the shoyu, 1/2 teaspoon salt and bay leaves. Generously cover all ingredients with water, and boil with a fairly high heat for 45 minutes. Check occasionally, if there is sufficient water and pour in more if necessary.
In a glass of cold water to dilute the arrow-root, add it to the preparation by stirring until it thickens.
Grate a little fresh ginger to prepare and serve without delay.
Purrun Coyoi (original recipe chilena)
• 1/2 package cochayuyo
chopped • 1 small onion 1 leek
• 1 package
cilantro • 3 cloves garlic salt
• • •
6 medium potatoes 1/2 liters of milk • 3 eggs
cochayuyo the cook in a pot with a liter of water for about 20 minutes. Subsequently draining the water and leave aside. In a frying pan fry the piece cochayuyo along with diced onion, leek and coriander chopped fine. You add the crushed garlic and salt, fry all together for about 10 minutes.
Besides the potatoes are cooked with nuts in salt water. Once they are cooked peel them and slice is not too thick. Apart beat whole eggs and add milk gradually.
In a budinera covered with olive oil and fit the slices of potatoes to cover bottom. About this pine is distributed on the basis of cochayuyo and covered with a second layer of potato slices. At the end you add the milk and eggs and takes hot oven until golden brown.
Ingredients: • 1 cup
sugar • 1 cup melted butter (can be substituted for sunflower oil 1st cold-pressed organic)
• 1 teaspoon baking powder 1 beaten egg •
(can be substituted for 2 fingers of liquefied oatmeal, rice or soybean)
• 4 tablespoons cochayuyo washed, roasted
crushed • 1 / 2 teaspoon nutmeg
• 5 cups flour •
1 teaspoon cinnamon • 1 cup fresh pumpkin (baked in the oven and mashed)
• 1 / 2 cup yogurt (can be soy)
• 2 cups powdered sugar integral
• 1 tablespoon grated rind
• 1 tablespoon olive oil
• 1 / 4 cup orange juice
butter with sugar, add egg, pumpkin and yogurt. Mix flour, cochayuyo, yeast, nutmeg and cinnamon and add to first mixture. If the dough is too wet add flour. Set to cool for several hours (best all night). Spread the dough and cut circles.
Put on an oiled tray and bake for 10 or 12 minutes at high temperature (about 250 degrees). If you want to put orange glaze.
Mix ingredients in a bowl until you get soft. Place on cookies.
Hint: It's easier if you stretch the dough into a rectangle, put in the tray and then cut the dough in the form of a grid (in squares, rectangles or diamonds) in the same tray before baking.
Ingredients: 300 g •
flour • 1 tablespoon baking
• 75 g sugar integral
• 75 g sugar more integral or 4 tablespoons of apple syrup, agave, molasses or grated apples
• 3 • 20 g roasted and ground cochayuyo
• 2 tbsp rolled oats or muesli
• 3/4 teaspoon cinnamon
• 3 / 4 cup of soy milk
• 1/4 cup oil • lemon zest
• syrup lemon (lemon juice with 1/2 teaspoon cinnamon and 1 tablespoon sugar
integral molasses or syrup or agave syrup or apple)
Preparation: In a bowl
round mixing bowl or milk with the oil, yeast, sugar (75 g), the lemon zest and cinnamon. Add flour and mix, working the dough until it separates from the edges of the container and hands.
Extender on a roll with floured surface and let the dough very thin. Put into a large oven tray greased previously in oil, pincharun little mass to avoid the formation of bubbles. In a separate set cochayuyo the ground sprinkled with lemon juice and sprinkled with cinnamon, add the other side of sugar (or honey or cane syrup apple, agave ..), grated apples and rolled oats or muesli. Mix well and divide the dough is ready to have extended into the tray. Place in a pre-heated oven and cook for about 20 minutes on medium heat. Remove and allow to stand a little. When cold cut into portions and sprinkle with the lemon syrup before serving.
Coca This should be thin, not thick like a cake. Whether to extend the roll dough thin and leave exceeded the size of the tray from oven, remove the excess dough.