Happy 12th birthday Tiago - Vegan Brazilian Food Cooking Class
Tiago had a very tasty birthday surprise! We had a vegan cooking class making his favorite food, acarajé with vatapá and vegan brownies for dessert. It was a unique, fun and delicious way to spend his birthday. Comment on our Instagram @our.brazilian.life What other unique birthday ideas would you suggest during a pandemic?
Tiago is 12 years old now. We are proud of the person he is becoming. He is sweet, funny and loves nature. I can’t believe he will be a teenager next year!
Recipes:
Acarajé:
For the Acarajé use Fradinho beans (black-eyed peas). They are the cream-colored peas with a little black spec that resembles an eye.
Put 1/2kg of dry bean to soak for around 2 hours; this will make for around 40-50 Acarajé. Once hydrated, rub and knead thoroughly to break them all up and remove the peel. Fill the bowl with water and move the beans around, then pour the water into a strainer. The hulls naturally float into the sieve. Repeat until most of the hulls are removed.
Cut a big white onion into quarters and add them to a mixer. Pulse until processed, then strain out the cell water until you’re left only with the pulp. Put the pulp back into the mixer and add the de-hulled beans, 1 teaspoonful of salt, and around 10 peppercorns. Process until very smooth. Transfer into a bowl and “beat” with a wooden spoon to fluff it up. Heat the dendê oil. Add one dent of garlic (peel and all) to the oil, in order to prevent it from smoking.
With two spas create the form of Acarajé, spoon over into the hot dendê oil; flip over after a few minutes to fry both sides. When golden brown, transfer to a grate lined with kitchen towel, to soak excess oil, and finally to your serving dish. Cut open, spoon in some vatapá or caruru, add some vinagrete and indulge.
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Vatapá:
50g Peanuts, toasted and peeled
50g Raw cashew nuts
100ml Dendê palm oil
200ml coconut milk
30g ginger, peeled
2 tomatoes, peeled and seeded
1 Big onion
2 garlic dents
1 fresh medium hot chili pepper (dedo de moça)
Juice of 1 lime
1 Bunch of fresh cilantro
1/2 spoon of salt
200g Toast without rind or white fools
If you have crude peanuts, roast them, let them cool and rub them between your hands to remove the peel. Depending on your mixer you may want to soak the cashews and peanuts in water for at least 2 hours, to get a smooth consistency.
Peel and seed the tomatoes, peel the ginger. In a mixer add tomatoes, cashews, peanuts, onion, cilantro (stems and all, but save the best leaves for serving), ginger, chili (keeps the seeds), salt, lime juice and garlic and mix until smooth.
Putthe bread and the coconut milk in a sauce pan and knead with your hands until smooth. Add the mixture from above and cook 5-10mins until well combined and gooey.
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Vinagrete:
5 Egg tomatoes, chopped in small cubes
1 Green bell pepper, finely chopped
1 Medium red onion, minced
Fresh hot chili pepper to taste, minced
Juice of 1 lime
Salt to taste
Some fresh cilantro
Mix all the ingredients and use as a topping.
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Brownie:
Bake 3 medium or 2 big beets wrapped in foil until soft to the touch (40-60mins). Let cool, then peel, cut and process in food processor or grate with a greater
Mix beetroot puree with 1/2 cup Milk
Melt 100g cocoa butter in water bath and add to the mix
Add
1 cup whole flour
1/2 cup 100% cocoa powder
1 cup mascavado sugar
1 tsp baking soda
1 pinch of salt
Mix everything until you get a smooth dough.
Transfer to baking dish and bake for 20 mins at 180 (or until a tooth pick comes out clean with no dough attached)
For the frosting:
Scoop out the meat of
1 big very ripe avocado into a blender
Add 1/2 cup of cocoa powder
6-8 medium dates or
1/2 cup brown sugar
Juice of 1/2 lime
Process until smooth
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