Give your body a break without losing the festive flavors
After weeks of festivities, surely our tummies (and livers) are starting to cry out. But alas, there is still the big Noche Buena meal and get-togethers before that to get through. The next few weeks leading up to Christmas Eve and the days between New Year’s and Christmas, are when most just tend to let go and give in to the holidays. Worrying about it in January is a big problem, as panic sets and you go on a big cleanse or crash diet. Instead, why not fill your days with fiber and greens, and give your body a break from the fat and sugar? That way the detox in January won’t be so painful.
My plant-based callos mimics the flavors of callos, without the fat. The assortment of juicy mushrooms can almost trick you into thinking that you are eating meat. I add white fungus to mimic the tripe; white fungus not only adds texture to the food, but it’s also good for your digestion. Adding a drizzle of olive oil at the end really kicks up the flavor profile, so don’t forget to do that!
My husband Rick can’t eat a salad without great dressing; he disliked kadyos (my favorite bean) even more. However, I was determined to make him love kadyos, and was successful by creating a creamy dressing. The dressing of this salad is made with silken tofu. Not only does it add a nice creamy texture, it also adds protein to your meal. This can be served as a side dish, or eaten alone in a larger serving.
Going veg on days between big get-togethers is a good way to regulate your body and give your digestion a break. Having beans as a main meal instead of meat is a great way to keep your protein in your diet while also adding fiber. Plus, trying out these flavorful plant-based dishes won’t feel like a punishment, and still keeps the festive spirit on the table!
Mushroom Callos
Serves 4 to 6
Ingredients
Mushroom rounds
1 cup king oyster mushrooms, cut into rounds
1 teaspoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
salt and freshly ground black pepper, to taste
1 cup dried shiitake mushrooms
1 1/2 cups water, for soaking shiitake mushrooms (reserve water)
2 tablespoons olive oil
2 tablespoons chopped white onion
1 tablespoon paprika, divided
1 red pepper, chopped
1/2 green pepper, chopped
2 tablespoons tomato paste
1 plant-based bouillon cube (optional, to deepen the flavor)
1 cup white fungus, broken into small pieces
1 cup oyster mushrooms
1/2 cup pitted black or green olives, sliced in half
1 tablespoon capers
1/2 cup cooked paayap or sitaw seeds
1/2 cup cooked chickpeas
2 tablespoons very good quality extra virgin olive oil, for finishing
Procedure
- To make the mushroom rounds, in a bowl, combine the king oyster mushrooms, olive oil, paprika, garlic powder, salt, and black pepper. Fry or air-fry until crispy. Set aside.
- Soak the dried shiitake mushrooms in the water. Set aside.
- In a pot, heat the olive oil over medium heat. Add the onion, 1/2 tablespoon paprika, red and green peppers. Sauté until softened, about 8 minutes.
- Mix in the UFC Tomato Guisado, shiitake mushrooms, and the water they were soaked in, plus the bouillon cube if using.
- Add the white fungus, UFC Garden Fresh Whole Mushrooms, oyster mushrooms (if using), olives and capers. Simmer on low heat for 5 to 8 minutes.
- Add the cooked paayap or sitaw seeds, garbanzos, and the other 1/2 tablespoon paprika. Simmer for another 10 minutes, until the sauce reduces.
- Turn off the heat and drizzle with olive oil.
- Transfer to a serving platter and top with mushroom rounds.
Rick’s Kadyos Salad
Serves 2
Ingredients
1/4 cup boiled kadyos
1 pack soft tofu
2 tablespoons Pommery or Dijon mustard (for a sharper taste)
1 tablespoon capers
1 tablespoon lemon juice
salt and freshly ground pepper (white is best!), to taste
2 cups raw baby spinach
1 tomato, diced
1/2 red onion, thinly sliced
Procedure
- To make the dressing, put the soft tofu, mustard, capers, and lemon juice in a blender and blend until combined. Season with salt and pepper to your liking.
- Toss the spinach, diced tomato, red onion, and kadyos in a bowl.
- Transfer to another bowl or platter and serve with the mustard caper dressing on the side. The extra dressing can be used for other salads and can be stored in the refrigerator for two weeks.