Vegetarian Cachapas
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Ingredients
- BEANS (ingredients 2-4)
- 2- 15.25 oz cans black bean
- 2 T apricot preserves
- 2 tsp chili paste
- VEGETABLES (ingredients 6-20)
- 1C asparagus cut 2-inches long
- 1 bunch of broccoli cut off the stem
- ½ C zucchini cut 1/4 inch thick rounds and cut into halves and then into quarters
- ½ C squash cut 1/4 inch thick rounds and cut into halves and then into quarters
- ½ C mushroom halved and quartered
- ½ C red bell pepper strips cut 1 inch long
- ½ C orange bell pepper strips cut 1 inch long
- 1 C sliced purple onion
- 3 T olive oil
- 3 T canned chipotle chillies
- ½ tsp soy sauce
- ½ tsp sugar
- ½ tsp oregano
- ½ tsp garlic powder
- ½ tsp salt
- PANCAKE (ingredients 22-27)
- 2 C Shawnee Mills Buttermilk Pancakes & Waffle Mix
- ½ C masa
- 1½ C almond milk (or dairy if preferred)
- 12 oz corn
- ⅛ tsp turmeric
- 1 tsp baking powder
- GUASACACA SAUCE (ingredients 29-37)
- 3 avocados
- ⅔ C parsley
- 2 C cilantro
- 1 small green bell pepper (seeds and stem removed)
- 3 cloves garlic
- ½ tsp white pepper
- ½ lime
- ½ lemon
- 1 tsp salt
35 minutes
Though a popular item of Venezuelan and Columbian cuisine, you can make this delicious dish right in your own kitchen. It’s got all the flavors you crave: sweet, spicy, and savory. Try it out!
Directions
Directions:
- Begin by turning the oven on to 350°
- In a small saucepan pour in the black beans and simmer for 10-15 minutes on low heat
- Stir in apricot preserves and chili paste to the saucepan and set aside
- In a medium bowl, add vegetables, olive oil, chipotle chillies, soy sauce, sugar, oregano, garlic powder, and salt
- Pour the contents of the medium bowl onto aluminum foil on a baking sheet pan and spread evenly, placing into the oven for 25 minutes.
- Spray olive oil (or other non-stick spray) to the griddle and set to 400°
- Using a blender, add avocados, parsley, cilantro, green bell pepper, garlic, white pepper, lime, lemon, and salt
- In a large bowl, add Shawnee Mills Buttermilk Pancakes & Waffle Mix, masa, and ¼ C of corn
- Pour the remaining amount of corn into blender with 2 T of water and add to the large bowl along with milk, baking powder, and tumeric
- Mix contents of large bowl well and pour 1 to 1-½ C of the mix onto the griddle for 5-6 minutes on each side
- Making sure your pancake is ½ inch thick, place on a plate topping it first with beans, then vegetables, and then the Guasacaca sauce
Cool and enjoy
Prep Time 35 minutes
Cook Time 45-50 minutes
Recipe is courtesy of Chef Amari.
