vegetarian cachapas recipe

Ingredients

  1. BEANS (ingredients 2-4)
  2. 2- 15.25 oz cans black bean
  3. 2 T apricot preserves
  4. 2 tsp chili paste
  5. VEGETABLES (ingredients 6-20)
  6. 1C asparagus cut 2-inches long
  7. 1 bunch of broccoli cut off the stem
  8. ½ C zucchini cut 1/4 inch thick rounds and cut into halves and then into quarters
  9. ½ C squash cut 1/4 inch thick rounds and cut into halves and then into quarters
  10. ½ C mushroom halved and quartered
  11. ½ C red bell pepper strips cut 1 inch long
  12. ½ C orange bell pepper strips cut 1 inch long
  13. 1 C sliced purple onion
  14. 3 T olive oil
  15. 3 T canned chipotle chillies
  16. ½ tsp soy sauce
  17. ½ tsp sugar
  18. ½ tsp oregano
  19. ½ tsp garlic powder
  20. ½ tsp salt
  21. PANCAKE (ingredients 22-27)
  22. 2 C Shawnee Mills Buttermilk Pancakes & Waffle Mix
  23. ½ C masa
  24. 1½ C almond milk (or dairy if preferred)
  25. 12 oz corn
  26. ⅛ tsp turmeric
  27. 1 tsp baking powder
  28. GUASACACA SAUCE (ingredients 29-37)
  29. 3 avocados
  30. ⅔ C parsley
  31. 2 C cilantro
  32. 1 small green bell pepper (seeds and stem removed)
  33. 3 cloves garlic
  34. ½ tsp white pepper
  35. ½ lime
  36. ½ lemon
  37. 1 tsp salt
Prep:

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:

  1. Begin by turning the oven on to 350°  
  2.  In a small saucepan pour in the black beans and simmer for 10-15 minutes on low heat
  3. Stir in apricot preserves and chili paste to the saucepan and set aside 
  4. In a medium bowl, add vegetables, olive oil, chipotle chillies, soy sauce, sugar, oregano, garlic powder, and salt
  5. 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.
  6. Spray olive oil (or other non-stick spray) to the griddle and set to 400°
  7. Using a blender, add avocados, parsley, cilantro, green bell pepper, garlic, white pepper, lime, lemon, and salt
  8. In a large bowl, add Shawnee Mills Buttermilk Pancakes & Waffle Mix, masa, and ¼ C of corn 
  9. 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
  10. 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 
  11. 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