Brazilian-inspired vegan feijoada

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Welcome back dear Mohubbies 🙂 I hope you all had a wonderful break and that 2017 has started well.

I had a very beautiful time down in Brazil and for the first Mohubb’s of the winter semester I thought it would be nice to bring some Brazilian heat to the table 😉

In one of my many Brazilian adventures I ended up spending some time in a permaculture school in the middle of the forest. All the meals provided there where vegan and sometimes raw; needless to say I got inspired and wanted to share it with you all!

The recipe is pretty straightforward and one important step is soaking the black beans for at least 12 hours. alternatively you can use a pressure cooker. One thing that I would have loved to make as a side dish but that I couldn’t find is a powder called Farofa that is basically cassava flour. It is the perfect side for this type of dish but it can only be found in specialty stores that carry Brazilian food.

Feijão
  • 5 potatoes, chopped into 3cm chunks
  • 5 carrots chopped into 3cm chunks
  • 1 teaspoon sweet paprika
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 5 bay leaves
  • 200g smoked tofu, chopped into 3cm chunks (optional)
  • 800g cooked black beans (or 2 tins)
  • 1 cup vegetable stock or water
  • Sea salt, to taste
  • 1 tablespoon fresh oregano leaves
  • Coconut oil, for cooking

Farofa

 

  • ½ onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups cassava flour
  • 1 large carrot, grated
  • ½ cup olives, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • Sea salt, to taste

 

  1. Saute onion and garlic in coconut oil
  2. Add your garlic, smoked paprika, tofu, and bay leaves and pan fry for a 5 minutes minute before adding your beans along with 1 cup of vegetable stock or water.
  3. Simmer on low heat until the stew is thick and creamy.

To make the Farofa (if you find the cassava flour)

 

  • Heat 1 tablespoon of oil in a frying pan over low heat, then add your onion and cook until softened, about 8 minutes. Add your garlic and cook for a further minute before adding grated carrots and olives. Cover and cook for 1 minute on very low heat.
  • Uncover and add your cassava flour, stirring until toasted and fragrant. Taste and adjust any seasoning. It should resemble a slightly wet, crunchy flour. Place in a serving bowl and set aside until ready to eat.

Serving tip: this dish is great served with sliced oranges, brazed kale and coriander.

 

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