With the surge of new readers this week, let me share the reason why I refer to plant-based foods so often. This fall will be four years since I was diagnosed with lymphoma. When weighing out decisions to improve my health, Dr. Neil Barnard’s video Eating Right For Cancer Survival was a turning point for me to use food as medicine. Foods God created from the earth are meant to nourish and heal our bodies, hence, the focus of my recipes. Besides the fact I hate ill health, so let’s improve our health together!
I served the empanadas with a chopped Southwestern salad and a side of guacamole
When converting over to a plant-based diet, aim for a minimum of half of each meal consisting of plant foods. Because this empanada is made with a plant protein, this plate contains more than half plant-based foods. It really isn’t that hard to do, it just takes a little more thought in the beginning.
This soy product is a surprisingly good flavor and texture replacement for beef. I have made empanadas twice this month, and both times everyone assumed it was ground beef. Kelly, the young lady that lives with us just told me, “I was surprised you made empanadas with beef, and there was no company coming over! They were really good!” That’s seven of us now that could not tell we were not eating beef.
Look at the color and texture. It looks like ground beef.
Here is the easy process:
Saute onion and garlic in olive oil. Next, add the beef-less ground and spices, saute 4-5 minutes, according to package instructions.
Add corn and cheese. Stir until warm.
Spoon mixture on an empanada disc, about 2 heaping tablespoons. Fold shell in half. Place on a baking sheet lined with parchment paper.
Seal edges together with a fork.
Brush tops and along the sides (not the bottom) with olive oil and paprika mixture. Bake for 20 minutes at 375°.
Plant-based Empanadas
♥ Ingredients ♥
1 onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
1 pkg Gardein® beef-less ground
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon ancho chili powder
1/2 teaspoon sea salt
ground pepper to taste
1 cup organic frozen corn
2/3 cup shredded organic cheddar cheese or dairy free Daiya® jack style block
3 tablespoons olive oil
1 tablespoon paprika
2 10 count packages: 6″ empanada dough discs
– Saute onion and garlic until soft in 1 TB olive oil.
– Add beef-less ground, garlic powder, cumin, ancho chili powder, salt, and pepper. Saute for 4-5 minutes.
– Add corn and cheese, heat until warm.
– Line two baking sheets with parchment paper.
– Spoon approximately 2 heaping tablespoons of mixture on empanada disc. Fold shell in half and seal edges with a fork.
– Add paprika to 3 TB olive oil, blend well. Brush tops and along the sides (not the bottom) with olive oil and paprika mixture.
– Bake for 20 minutes at 375°.
Finishing the Race 