I have been patiently waiting for Rob to post our Colombia photos. I wanted to be able to share some of my photos and tips from the trip. The full albums from Bogota and Salento are here and the Lost City and Cartagena are here. I have included a few of my favourite photos, though.
We were in both hot and cold places, with big banana leaves and small mushrooms… and enjoyed a wonderful cooking class in Bogota.
This is my first Colombian meal I have prepared in my own kitchen- red beans with plantains. Although I will admit that I never came across this dish while in Colombia. Red beans, yes. Plantains, yes. Never together which is why I was intrigued to try out this recipe from Viva Vegan.
Who would have thought there would be even more beans that I do not yet have. I had to restrain myself from bringing home too many new beans from Colombia. I figured they may be more easily found once we move to the southern US, so I don’t have many Colombian bean souvenirs. The standard Colombian bean (that is not the coffee bean), is the bola roja. Another standard is the Cranberry bean (also known as Borlotti or Cargamanto), which I have cooked before. They are a bigger creamy bean although a bit dry. However, within my Rancho Gordo stash, I had Sangre de Toro beans which I used instead. Dense and almost chewy, they are Mexican beans that can be substituted for any recipe calling for red beans.
Here, the red beans are cooked with a sofrito of onions and red pepper, then spiced with smoked paprika, cumin and Mexican oregano. The plantain adds a hit of sweetness along with the red pepper sofrito. This recipe was more complex than what I learned at my cooking class, but I think I will also be revisiting my bona fide Colombian bean recipe, since it was so good. Next time, I will break out the bola roja beans!
I am not sure why, but I feel the need to apologize for my overuse of mango in my recipes.
In the spring, Rob will treat himself to a case (or 2!) of Alphonso mangoes and savour each one, unadorned, possibly over top his breakfast oatmeal. The King of Mangoes does not come cheap, though. They also make Rob a mango snob.
At Sunny’s, they have 3 mangoes for a $1. They are not Alphonso, nor Ataulfo, rather the Tommy Atkins mango. I can’t help myself, though. 3 for $1!
You will notice the difference if eating the mangoes raw (they aren’t as sweet nor as creamy and luscious), and Rob has no interest in eating them for breakfast. But for me, they are a guilt-less way to cook with the mangoes.
In this meal, you have Mango Gazpacho diving into French lentils with an earthy undertone from the cinnamon and cumin, frolicking with the coriander, thyme and oregano. Joanne called it Lentil Mango Picadillo, based off of the Latin Pork Mango Picadillo, but that means nothing to me since I am a novice to Latin foods. Whatever the name, this is quick, easy and healthy. It is a lovely, light lentil salad infused with a savoury tomato-mango salsa. I loved the background of the cinnamon and the bite the French lentils imparted to the salad. Delicious, despite using Tommy Atkins mangoes.
This is my submission to Deb for this week’s Souper Sundays, to this month’s My Legume Love Affair, hosted by Preeti, to Ricki’s new Summer Wellness Weekends and to this month’s No Croutons Required featuring lentils.