New Beginning

  • In this blog I will share my day to day cooking of vegetarian recipes, my insight in raising vegetarian children and my love for baking and pastries. Being from Venezuela, I will have many latin american approaches, and with my Spanish and Middle Eastern heritage I will add a twist on traditional vegetarian cooking. I will gladly receive and answer as good as I can requests for different recipes, but mostly I will have fun cooking along with you.

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« New beginning | Main | Orzo and roasted vegetables salad »

September 12, 2005

Comments

Brother Guan

I LIKE IT VERY MUCH!!!!!...
thanks for the delicious ideas and recipes...
good lock on this new proyect... I know that is going to be a very good one...

Mirtha

I'm really excited with your new web page...I'm sure it will be successful because: "we are what we eat" so imagine eating things that come from the soul.... Pure love... That's excacly what healthy people need...
Congratulations!!!

Jose Montelongo

I love it!
Rose, you're in the fast track to success.
The recipes are just great (I took note of the chocolate cake ;-) and I like the idea of vegetarian recipes.
Keep it up my dear Rose!
Hugs and kisses from Caracas.

Rubén "Sharky" Rodríguez Gil

I take this opportunity to write on behalf of … well, myself, to extend my love and eternal “thank you´s” to my dear friend Rose as well to the Arocha Family whom I absolutely adore!!! I also take a chance to share some of my primitive cooking recipes. Here’s my Sharky soup (named after me, because this soup is my creation, and does not have any shark in it). All you need is green zucchini, about three big ones, or four small ones. Cut´em all into one inch dices. Set them aside, meanwhile preheat a pan with some olive oil, chop some spring onions (eye-ball the quantities) and throw them into the pan along with some, black pepper, salt, chopped garlic and a smile (can’t cook with a frown on your face).
When you see it’s kinda brown (because of the caramelization of the natural sugars) add some red wine, yes RED!!! Let it simmer for a while, add the zucchini and cover it. The whole idea is to get the zucchini really soft, the steam will do the trick. If you see that the ingredients are going dry, just add some water and cover again.
As soon as you see the zucchini soft and kinda brown, set it aside from the stove, wait some minutes and put it all in a blender. Put some milk in it at first, not too much (as you can see this recipe was an experiment that went just right, and I don’t have all the detailed instructions and ingredients).
Ok, so we were on the blender, add the ingredients to the blender, some milk and eye-ball some more of it just to allow the ingredients to mix right.
Serve individually in a bowl, with some tiny chops of spring onions as a garnish and some chunks of goat cheese. The soup must extremely hot. It is easy, tasty.
That´s all my good friends.
Love you Rose
Rubén “Sharky” Rodríguez Gil

María Elena de Otero

Te felicito por esta gran iniciativa. Yo, que he tenido la oportunidad de probar platos preparados por tí, te gradezco mucho la oprtunidad de compartir con nosotros estas recetas! Ya voy a tratar de hacer algunas!
Cariños,
MES

 Yon Ju Nam

You are simply amazing Roselena, this web page is brilliant, and non-vegetarian people can realise that this sort of food can look gorgeous and taste fantastic as well. Everything looks simple, and as the japanese people say, simple is perfect.
As you know I'm not vegetarian, however, all the dishes look really, really good, and I'm going to try to cook the asparagus and mushrooms risotto, because I'm a big fan of rice dishes, but I won't guarantee that I can cook it as good as you do.
Roselena, I'm so proud of you, you're always full of excellent ideas and this web page is one of them.
Congratulations, and "GO GIRL", I just love it.

Liliana Gonzalez

Rose, tocar, ver, degustar...bueno, son placeres de la vida que conocemos desde que nacemos. Pero tocar, ver, degustar... !sentir vaya! una idea, es simplemente es maravilloso. Manten esa sonrisa dulce como la espumita de un cafe Caraque#o, aqui estamos contigo.

Carel Ruiz

Maravilloso proyecto... siempre estoy buscando recetas para mis vegetales. Mi creatividad culinaria la pongo en descanso frecuente. Vivan tus recetas en mi casa!!!
En hora buena Rose!!!
Recibe mis afectos.

Carlos Miranda Levy

Hágase algo empanizadito, m'ija.

Los vegetarianos vemos pocas cositas extra-crisy, extra-crunchy en el menú...

Ale

Brownies, Brownies, Brownies!!!!
Ningunos como los que tu haces. ¿Cuándo nos vas a dar la receta?
Excelente tu página!
Un beso enorme
Los Extraño Mucho
Ale

Amelia

Que ricura de pagina con la que nos consientes Rose!
Aprovecho para compartir un invento que hice hace un par de aNos y me parecen ricas y saludables. A ver que les parece, Rose tus consejillos son bien recibidos!!!

Cariñitos de Soya de Ame
2 tz soya powder
1/2 tz clara de huevo
1/4 tz Splenda
Una pizca de Nuez moscada
Canela (como para apenitas darle color)
1 cucharadita aceite (a mi me gusta el Canola Oil, pero no creo que seria diferente con aceite de maiz)
Puntico de sal

Luego mezclas aparte:
1/4 tz agua
1/2 tz leche en polvo (fat free)
Pasitas

Horno a 425 grados por unos 6 minutos (hasta que se pongan un poquito doraditas y al pinchar quede sequito).

Espero que les gusten!

Muchos carinos,
Ame

Roselena

Thanks everybody for your comments and great ideas. Gracias a todos por sus comentarios e ideas geniales!. I promise Ale I will make and post the brownie recipe soon and thanks Amelia for your recipe, I will also try it soon. Gracias, Gracias, Gracias!

Adelaida Rivero

Hola.No te acuerdas de mi?Soy la mama de Liliana. Te felicito por tu bella pagina y tus deliciosas recetas.?Quieres una de mi mami? (SigloXX). Es muy,muy criolla,venezolanisima!!!!
Teque#os de platano pinton

Ingredientes: Dos platanos pintones,ni maduros ni verdes... Media cebolla,dos ajies dulces,medio pimenton,sal,mantequilla,y una cucharada de crema de leche.Queso mozzarella.

Preparacion:Se hace un rehogado con la cebolla,el aji dulce(lo que no hay aqui en USA,lamentable!!!),el pimenton,la sal,la mantequilla,durante 10 minutos a fuego suave.Se aparta del fuego y se deja reposar.Mientras,se cocinan los platanos,mas o menos 30 minutos.Cuando esten blandos,se les saca el corazon(esto le daria mal aspecto)Luego se pasan por un pasa pure.Despues se unen con el rehogado y la cucharada de crema de leche.

Se forma una masa con esa preparacion.Se pican trozos de queso,a lo largo.Se toman poquitos de masa y se les introduce el queso.Se les da vuelta hasta tomar la forma de teque#o.Se cubren con pan rallado y se frien o tambien pueden ir al horno.!Buen provecho!

VARIACION:Con platanos maduros,se hace lo mismo,pero sin los vegetales de ali#o .Se rellenan con queso y se frien empanizados

Te quiero y recuerdo muchisimo.Besos,Adelaida

Roselena

Gracias Adelaida por tus comentarios y buenísima receta, creo que la voy a preparar este fin de semana. Por aqui tambien te recordamos con cariño, besitos a ti y a Lili de retruque.

Paulino

Hola Rose!
Que gusto saludarte! Amelia nos comentó de tu blog y decidí curiosear un poco y quedé encantado con lo que vi... las recetas, los comentarios, el intercambio, la idea como tal es MARAVILLOSA! Hace mucho que no se de ti (ustedes) y me encantaría actualizar un poco... Cuidense mucho... y reciban mucho cariño desde España...

Juan

The other day I try to make some Pancakes… and, by mistake, bought a TIA JIMENA pancake mix… BIG MISTAKE!!!!!!!! Alter a wile I realize that the mix have a 90% mono flavor… so I would like to know if it’s possible for you to give us a nice an delicious recipe for fluffy IHOP stile pancakes!!!!!

Thanks in advance

Love you and keep the cooking…

Brother Guan


Shal

Nice blog Rose. At a Venezuelan party I once tasted a savoury plantain pie. It was really delicious. Would you have a recipe for it? Many thanks in advance, and keep up the good work.

Roselena

Hi Shal,
I've called all my aunts in Venezuela, and they have a pretty good idea of many delicious recipes for plaintain pie. I have narrowed them to three versions, one of them have a little brown sugar, the other one have guava jelly and a more elaborate one have boiled potatoes and some kind of eggplant stew with lots of vegetables, raisins and olives. I'm going to try a simple one this afternoon and see how it goes. I'll post the recipe as soon as I try it. Keep the wish list going!

Juan

two words: PIZZA DOUGH!!!!

Juan

Hola hermanita… buenos días… veo que tienes tiempo que no publicas recetas nuevas… así que te hago una sugerencia… tengo ya varios días por aquí por la isla y tengo muchísimas ganas de tomarme una buena sopa… algo así como un buen MINESTRONE!!! Así que ahí te la dejo pues… un beso enorme y no dejes de publicar todas esas cosas espectaculares, ricas y maravillosas…

Yeanet

Hola Rose!!! hoy me trasnoche viendo toda tu pag!, Que EXITO!!! mil felicidades!! Provoca hacer todo ya... quedo super chevere y muy util para personas como yo que nunca sabe que hacer y termina cocinando lo MESMO! jajaja, bueno cuando haga algun plato (que sera muy muy pronto) te hago los comentarios!! Bueno Prima un besote grande para Isa, Jota y tu! Bye!

Josianne

Muy rico el blog. Ponme la receta para un bienmesabe sencillo.

Cari~nos,
Josianne

Carel

Hola Rose...
Estoy buscando recetas de la crema de berenjena... la del tipo arabe con berenjena ahumada... sabes alguna?
Besitos....

Roselena

Hola Carel,

Aqui tengo una, se llama babaganoush....y para que quede ahumada asas la berengena (con todo y piel) en el grill. Avisame si tienes alguna duda.
Besitos....

Colleen

This is more a comment of thanks than of requests. I have been searching for Venezuelan cake recipes for a while. My boyfriend lived there growing up and always talks about the most amazing cakes he has ever tasted. I have been trying to find a recipe so that I could make him one for his birthday. Thank you so much! Your recipes will make it so special. Is there one in particular you recommend?
I was also amazed to see the curdle milk recipe. His grandmother makes it and it is one of my favorites. Thanks!

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