North American Vegetable-led Recipes, Page 2
A tour of North America through vegetable-led: 82 authentic dishes, each tied to a real country and region, each with its cultural story and dietary swaps built in.
82 recipes · showing 49 to 82
Pan de MuertoPuebla, Mexico · medium · 3 h 55 minThe soft, orange-and-anise scented sweet bread of Dia de los Muertos, shaped with a skull and crossed bones of dough and dusted in sugar, baked to eat and to place on the ofrenda.
Pan de Muerto Calabaza en TachaOaxaca, Mexico · easy · 1 h 15 minPumpkin simmered in dark piloncillo syrup with cinnamon, cloves and orange until deep amber and tender, a pre-Hispanic sweet that is a fixture of the Dia de los Muertos altar.
Belizean Rice and BeansBelize City, Belize · easy · 8 h 55 minRed kidney beans and rice cooked together in coconut milk until fluffy and fragrant; the Sunday staple of Belize, quite distinct from stew beans served over rice.
Belizean Rice and Beans Sopa NegraSan José, Costa Rica · easy · 55 minA silky Costa Rican black bean soup, seasoned with onion, sweet pepper, garlic, and cilantro and crowned with a poached egg, served with rice.
Sopa Negra Grenadian Callaloo SoupSt. George's, Grenada · easy · 50 minA creamy Grenadian soup of callaloo (dasheen) leaves and okra simmered in coconut milk with thyme and a whole hot pepper, blended smooth.
Grenadian Callaloo Soup Macaroni PieBridgetown, Barbados · easy · 55 minBaked macaroni bound in a sharp, mustardy cheese custard and cut into firm squares, the Bajan Sunday-lunch staple.
Macaroni Pie Nicaraguan QuesilloManagua, Nicaragua · easy · 20 minA Nicaraguan roadside favourite: a warm corn tortilla wrapped around soft stringy cheese, vinegary pickled onions, and a generous pour of cream.
Nicaraguan Quesillo Elote (Mexican Street Corn)Puebla, Mexico · easy · 25 minCharred corn on the cob on a stick, spread with mayonnaise, rolled in salty cotija cheese, dusted with chile piquín and finished with a squeeze of lime.
Southern Skillet CornbreadLowcountry (South Carolina), United States · easy · 35 minUnsweetened buttermilk cornbread poured into a smoking-hot, bacon-greased cast-iron skillet and baked until the crust crackles, the side for greens, beans and barbecue.
Southern Skillet Cornbread Tostones con Mojo (Cuban Twice-Fried Green Plantains)Havana, Cuba · easy · 35 minThick rounds of green plantain fried soft, smashed flat, fried again until crisp and salted, served with a garlicky sour-orange mojo for dipping.
Tostones con Mojo (Cuban Twice-Fried Green Plantains) Festival (Jamaican Sweet Fried Dumplings)Kingston (Surrey), Jamaica · easy · 35 minA lightly sweet dough of flour and fine cornmeal rolled into fingers and deep-fried until golden, crisp outside and soft inside, served with escovitch fish and jerk.
Festival (Jamaican Sweet Fried Dumplings) Bannock (Indigenous Canadian Pan Bread)British Columbia, Canada · easy · 36 minA quick bread of flour, baking powder, fat, salt and cold water, pressed into a round and cooked slowly in a cast-iron pan until golden, eaten warm with stews, soups, jam or berries.
Bannock (Indigenous Canadian Pan Bread) Belizean Potato SaladBelize City, Belize · easy · 40 minSoft cubes of boiled potato and chopped egg with peas and carrots in a creamy mayonnaise and mustard dressing, the cool scoop beside stew chicken and rice and beans.
Seasoned Breadfruit (Kittitian Style)Basseterre, Saint Kitts and Nevis · easy · 1 h 5 minBoiled breadfruit tossed with onion fried golden in butter and oil, garlic, thyme, sweet red pepper and parsley, moistened with a little broth, one of the four parts of the national dish.
Seasoned Breadfruit (Kittitian Style) Akra (Haitian Malanga Fritters)Ouest (Port-au-Prince), Haiti · easy · 1 h 10 minGrated malanga blended with garlic, scallion, green pepper, thyme, parsley and Scotch bonnet, fried in spoonfuls into craggy golden fritters and eaten hot with pikliz.
Akra (Haitian Malanga Fritters) Pastechi (Curaçao Fried Cheese Turnovers)Willemstad, Curaçao · medium · 1 h 30 minCrescents of soft, slightly sweet dough folded over grated Gouda, crimped and deep-fried until puffed and golden, the breakfast and party snack of Curaçao.
Pastechi (Curaçao Fried Cheese Turnovers) Guacamole con TotoposMichoacán, Mexico · easy · 30 minRipe avocados crushed in a molcajete over a paste of white onion, serrano chile, cilantro and salt, folded with tomato and served at once with warm fried corn tortilla chips.
Arroz Rojo (Mexican Red Rice)Puebla, Mexico · easy · 55 minRinsed long-grain rice fried until golden, then simmered in a blended purée of ripe tomato, onion and garlic with chicken broth, carrot and peas until dry, fluffy and brick red.
Boiled PeanutsLowcountry (South Carolina), United States · easy · 13 h 10 minRaw peanuts in their shells soaked and then simmered for hours in heavily salted water until the kernels are soft as cooked beans, eaten warm from the shell.
Saheena (Trinidadian Split Pea and Dasheen Leaf Fritters)Port of Spain, Trinidad & Tobago · medium · 2 h 20 minA spiced split pea and flour batter packed with shredded young dasheen or spinach leaves, dropped by the spoonful into hot oil and fried golden, served with green mango chutney.
Saheena (Trinidadian Split Pea and Dasheen Leaf Fritters) Aloo Pie (Trinidadian Fried Potato Pie)Port of Spain, Trinidad & Tobago · medium · 1 h 40 minA soft yeasted dough folded round mashed potato seasoned with garlic, geera and hot pepper, then deep-fried until puffed and golden and eaten with chutney.
Mariquitas (Cuban Green Plantain Chips with Mojo)Havana, Cuba · easy · 35 minGreen plantains shaved lengthwise into long, paper-thin ribbons, fried in small batches until crisp and curled, salted at once and dipped in garlicky lime mojo.
Diri Djon Djon (Haitian Black Mushroom Rice)Ouest (Port-au-Prince), Haiti · easy · 1 hLong-grain rice cooked in the inky, earthy liquor of dried Haitian djon djon mushrooms with garlic, thyme, clove and peas, turning grey-black and fragrant, served beside meat or fish on special days.
Chirmol (Guatemalan Charred Tomato and Mint Salsa)Sacatepéquez (Antigua), Guatemala · easy · 25 minTomatoes charred over a flame until blistered and soft, chopped with their skins and mixed with onion, fresh mint, cilantro, lime and salt, the salsa that goes beside every Guatemalan grill.
Chirmol (Guatemalan Charred Tomato and Mint Salsa) Bollitos de Yuca (Dominican Cheese-Filled Cassava Balls)Cibao, Dominican Republic · medium · 3 h 10 minBoiled cassava mashed smooth with butter, milk and parsley, wrapped round cubes of cheese, rolled in egg and flour and fried until golden, crisp outside and molten in the middle.
Bollitos de Yuca (Dominican Cheese-Filled Cassava Balls) Chenchén (Dominican Savoury Cracked Corn)Cibao, Dominican Republic · easy · 1 hCoarse cracked corn simmered slowly with garlic, butter, evaporated milk, coconut milk and broth until soft, creamy and thick, the south-western side for stewed goat.
Pan de Coco (Honduran Garifuna Coconut Bread)San Pedro Sula, Honduras · medium · 2 h 25 minSoft, dense, barely sweet yeast rolls made with coconut milk and grated coconut instead of milk and eggs, baked golden and served warm beside seafood soups and stews.
Pan de Coco (Honduran Garifuna Coconut Bread) Catrachitas (Honduran Fried Tortillas with Beans and Cheese)San Pedro Sula, Honduras · easy · 25 minSmall corn tortillas fried until crisp, spread with warm refried red beans and showered with grated dry white cheese, sometimes with pickled onion or hot sauce.
Sorullitos de Maíz (Puerto Rican Cheese Corn Fritters)San Juan, Puerto Rico · easy · 45 minLittle fingers of cornmeal cooked with butter and a touch of sugar, mixed with grated Edam, rolled and fried until crisp and golden, served with a dish of garlicky mayoketchup.
Sorullitos de Maíz (Puerto Rican Cheese Corn Fritters) Guineítos en Escabeche (Puerto Rican Pickled Green Bananas)San Juan, Puerto Rico · easy · 4 h 45 minBoiled green bananas steeped in a warm olive-oil and vinegar escabeche with soft onions, garlic, bay, peppercorns and green olives, served cool beside roast pork or fried fish.
Arroz con Guandú y Coco (Panamanian Rice with Pigeon Peas and Coconut)Panama City, Panama · easy · 45 minLong-grain rice cooked in coconut milk with green pigeon peas, onion, garlic and culantro until fluffy, gently sweet and rich, the festive rice of the Panamanian table.
Arroz con Guandú y Coco (Panamanian Rice with Pigeon Peas and Coconut) Tutu (Curaçao Cornmeal with Black-Eyed Peas)Willemstad, Curaçao · medium · 9 h 20 minA thick, golden cornmeal mash cooked with soft black-eyed peas, coconut milk, garlic and a little sugar, finished with butter and served with fried fish, saltfish, stoba or cheese.
Bajan Sweet Bread (Barbados Coconut Bread)Bridgetown, Barbados · easy · 1 h 55 minA dense, crumbly, loaf-shaped Barbadian coconut bread packed with grated coconut and raisins, scented with almond and spice, with a sugar-glazed crust, sliced and eaten with tea.
Saint Lucian Green Fig SaladCastries, Saint Lucia · easy · 1 h 45 minBoiled green bananas, the green figs of Saint Lucia, diced and folded with mayonnaise, peas and carrots, sweet pepper, scallion, onion and garlic into a creamy, potato-salad-style Sunday side.
Saint Lucian Green Fig Salad← Browse all collections