Well, the wait is finally over: I got my shopping done and did some painting today. The wifey already started putting up the curtains and I’m already feeling that oh so Christmassy feeling. All I need is a little house Parang and I’m good to go. 🙂 Anyhow, to start things rolling I’m starting you all off with soya pastelle.
Another Pastelle Recipe: Soya Pastelle
This pastelle recipe is for all my veggie friends and followers… or for those of you who just want to keep it “ital” for this coming Christmas. With that being said, soya pastelles are not alien to me, since my youngest sister doesn’t eat meat, save for seafood and eggs. So, I have been enjoying a soya pastelle or two during the Christmas season for a few years now.
It’s a bit different, tastes good, but a meatitarian ( another invented word LOL !) , like myself, will always know that it’s not meat that we’re eating. So today I will be short because as you will see by the sheer length of the post, I really went wild with the pictures, just to get the recipe as accurate as possible. Here’s soya pastelle.
Soya Pastelle Recipe
For the dough
6 cups Promasa cornmeal
7 cups water
To season the soya
3 cups dried minced soya
5 bundles chive
2 heads garlic
5 bundles chadon beni
2 hot peppers* (optional)
15 pimento peppers
2 tbsp grated ginger
5 sprigs fine leaf thyme
5 leaves big leaf thyme
2 medium onions
1 dash oregano
To cook the soya
6 cloves garlic, grated
1/2 cup oil
3/4 cup roucou
2 tbsp salt
1/2 cup ketchup
Yield: 38 -40 pastelles
* two hot peppers will make this pastelle very spicy. If you want you can use only one pepper or don’t use any at all.
As you notice the colour of the leaf change move the leaf along the fire.
Be careful not to burn. The leaves will become pliable. Wipe clean.
How to assemble 1st method(banana leaf)
on the other side of the pastelle press.
Alternatively you can use your hands to flatten the dough.
Note: The string should be about 40 inches long. What we usually do is cut a bag and strip the strands to make string.
Press the dough as usual either by hand or with a pastelle press.
Note: What we usually do at home is to place the pastelles in the freezer uncooked and when we’re ready for pastelle then we boil them. Some people boil the pastelles then freeze them. Whichever way you choose though is up to you.