Empanadas: A Twist on a Childhood Favorite
Woz is no stranger to empanadas. Growing up she adored these treats, mainly during the winter holiday season, as she loved the fruity goodness with which they were filled. By far her favorite is her Grams’ pumpkin empanadas but she was intrigued at the idea of making them a main course rather than a dessert as seemed to be perfected here.
The Little Kitchen that Could gave the Flavor Vegan recipe a whirl with a few changes according to Rahzh:
“In the shell I substituted 1/4 cup melted Earth Balance for the oil and I added some garlic powder. In the filling I used 6 cloves of garlic, 1 green bell pepper, 2 cups of mushrooms, and used Earth Balance instead of oil. I also splashed a few dashes of Cholula Hot Sauce in for some extra flavor.”
Pictures of the empanada adventure:
And the final creation:
Woz loves her Cholula so opted to add more before munching on this new tasty version of a childhood favorite. We both loved it and it made enough for lunch for the next two days. Woz even got comments from office colleagues about how good they looked. (Too bad she didn’t have any to share. They had suffer through the eating of a paltry Hot Pocket instead).
Thank you Flavor Vegan for introducing us to this delicious recipe! It’s definitely going to be in rotation in the Little Kitchen that Could!