Learn how to prepare delicious and diverse options to leave anyone’s mouth watering
Escondidinho is a tasty and very popular dish among Brazilians. Normally prepared with potatoes and combined with a protein, it is known for being a versatile dish and tends to please the most diverse palates, including vegetarian ones. This is because it allows preparations with vegetables, fruit and even desserts, which make it even more irresistible.
So, check out 3 vegetarian escondidinho recipes you have to try!
Potato hut with aubergines
ingredients
- 4 potatoes peeled and sliced
- 300 g tomato sauce
- 1 onion peeled and chopped
- 1 aubergine, peeled and cut into cubes
- 250 g of straw potatoes
- Salt, olive oil, ground black pepper and oregano to taste
- Water for cooking
Preparation method
Place the potato slices in a pan, cover with water, salt and cook over medium heat until soft. Turn off the heat, drain the water, wait for it to cool and, using a fork, mix well. Add the olive oil and mix until you obtain a creamy mixture. Reserve.
In a pan, add the olive oil and place over medium heat to heat. Add the onion and brown it. Add the aubergines and brown them for 10 minutes. Season with salt and pepper. Finally add the tomato sauce and cook for another 3 minutes. Turn off the heat and set aside.
Arrange half the potatoes on a serving plate, cover with the aubergines and place the rest of the potatoes on top. Place in a preheated oven at 200ºC for 15 minutes. Turn off the oven, finish by sprinkling with the potato straws and serve immediately.
Cassava hut with mushrooms
ingredients
Pasta
- 500 g of cassava, peeled and cut into pieces
- Salt and olive oil to taste
- Water for cooking
Filling
- 1 onion peeled and chopped
- 2 cloves of garlic, peeled and crushed
- 1 cup chopped leek
- 250 g of Mushrooms of Paris
- 8 tablespoons of soy sauce
- 1 tablespoon corn starch
- Olive oil to taste
Preparation method
Pasta
In a pan, place the cassava, cover with water and place over medium heat to cook for 20 minutes. Turn off the heat, drain the water, wait for it to cool and, with the help of a fork, mash it until you obtain a puree. Add the olive oil and salt and stir to combine.
Filling
In a pan, add the olive oil and place over medium heat to heat. Add the onion, garlic, leek and mushrooms and brown them. Turn off the heat and set aside. Place the soy sauce and corn starch in a container and mix well. Place contents in pan and stir to combine. Cook again over medium heat, stirring constantly, until thickened. Turn off the heat and set aside.
Assembly
Place half of the puree on a serving plate and, using a spoon, spread it evenly. Cover with the mushroom filling and top with the rest of the puree. Place in a preheated oven at 200ºC for 20 minutes. Serve immediately.
Dulce de leche with strawberry refuge
ingredients
- 2 cups of milk tea almonds
- 3 tablespoons of brown sugar
- 1 teaspoon vanilla essence
- 1 teaspoon coconut oil
- 2 boxes of strawberries
Preparation method
In a pan, add the almond milk and place over medium heat to heat through. Add the brown sugar, vanilla essence and coconut oil and mix well. Reduce the heat and cook until the mixture thickens, stirring constantly. Turn off the heat and set aside. Wash the strawberries under running water, cut them into slices and place them in containers to hide them. Cover with the dulce de leche and, using a spoon, spread it well. Finish by decorating with strawberries and serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
