Description
Guest Chef Deborah Arroyo-Ortiz. Her inspiration to cook came from being with her mom as a young child in the kitchen being of Puertorican desent, and gave Deborah that Latin flavor to start with .As years past, Deborah became more interested in making Deborah’s own dishes, cooking for friends for fun and also landed a job as a chef were her customers give her the best feedback. Deborah studied at Le Cordon Bleu. In this episode Deborah is going to take us on a holiday with a dishes for a festive mood Meatloaf recipe •Coconut oil •15oz can of chickpeas •Chopped red onions •15oz cooked brown lentils • liquid smoke •gluten free breadcrumbs •2 celery stalks •salt n pepper •flax eggs •organic tomato paste•thyme For the glaze Honey Chipotle Tomato Glaze •honey •chipotle peppers minced with sauce •maple syrup•sea salt •organic tomato paste For the Sweet Potato Mash •6 sweet potatoes boiled til soft •cinnamon •Brown Sugar •Sea salt and Organic Black Pepper Garlic Balsamic Roasted Asparagus w/ toasted almonds •cut clean asparagus •almonds to toast •minced fresh garlic •balsamic vinaigrette vegan Christmas cookies vegan butter a vegan egg mix organic peanut butter dairy free chocolate chips corn starch all purpose flour baking soda baking powder vanilla and almond extract unsweetend almond milk sugar and lastly Christmas sprinkles all mix together to make the cookie dough. VEGAN PUERTORICAN COQUITO Cream of coconut Sweetened Condensed Coconut Milk, plant base milk Evaporated coco milk or just coco milk unsweetened nutmeg cinnamon and white rum blended well refrigerated so it gets it’s density for a week. www.actontv.org
