GALLINA PINTA HOW TO

I still cook my favorite foods but in vegan versions I eat a lot of grains and legumes, that, of course, I had eaten before, but not often. I am now more conscious of the nutrients my body needs. It wasnвЂ™t until 2017, when I had more nutritional information at my disposal, that I decided to stop being a closeted vegetarian and become fully plant-based. I began consuming soy milk or almond milk, but every once in a while I would eat cheese when I was traveling, in restaurants or at social reunions. It was clear to me that consuming cowвЂ™s milk was completely unnecessary and in certain cases, it could be harmful to your health.

GALLINA PINTA HOW TO

Around the same time, late 2010 I watched a video by the activist Gary Yourofsky, this caused a great impact in my life and it was the first time I heard the term вЂњveganвЂќ, but at that moment I didnвЂ™t know how to make such a drastic change. I continued to cook for my family as I always had, but when serving the food I would simply not put the meat on my plate, on occasion I would eat fish though. I followed this diet for two months until I accomplished my weight-loss goal, but since I was feeling so great I considered the possibility of becoming vegetarian, consequently, I began to eliminate all meat from my diet. I could only eat chicken or fish 1-2 times per week. I began a diet to lose weight which recommended the elimination of all dairy products and red meats.

This recipe, which is representing the state of Sonora, is the creation of the talented Natalia Vanegas, and here she is sharing her story with us.Д¬hanging my diet has been a long process, it didnвЂ™t happen overnight. With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. Each recipe will be representing one state of the Mexican union. This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on DoraвЂ™s Table, 32 vegan Mexican recipes. Hours of slow simmering produces tender beans and bursting hominy (The real stuff here!! No cans were used in the production of this recipe). Traditionally it is made with beef, but for this vegan version, we are simply omitting it, and believe me when I say that it is equally delicious! What makes this recipe so special is that itвЂ™s made in the slow-cooker. It is a dish so local to the state of Sonora that you might not have heard of it before! Served with a splash of lime juice, chopped cilantro, onion, and Chile chiltepin. Gallina Pinta is a beautiful thick stew of pinto beans, hominy, Anaheim Chile, and herbs. If you would like to donate to вЂњViews on the RoadвЂќ Views Recipe Playlist.

How to make Salsa Verde How to make warm salsa How to make Corn Tortillas - HyuneeEats: hyunee Merch: hyuneeASMR channel: - Viewsontheroad2 en EspaГ±ol ? VIewsClub Business Inquiries Only, please email me at: mail: - Views Dinner rolls recipe How to boil a chicken Views Chili Powder How to prepare Views Chile for Enchiladas Views Tortillas Recipe. Gather your ingredients chef style and it will aid your process because the love you are about to put in this dish will be remembered by your future generations. Thank you Ingredients: 2 Cups Pinto beans (If you use a can the flavor will be different) 2 1/2 Cups Hominy 10-12 Cups of Water 1/2 Teaspoon Salt (Start with a small amount and add gradually) You can substitute Salt for your favorite Boullion Optional Toppings Queso Fresco Cilantro Chopped Onion Your Choice of Salsa Corn tortilla on the side If you have never made this before. My recipes are original and a lot of loving work goes into them. Please give credit to 'Views on the Road'. How to make Gallina Pinta/ Pozole de Frijol (Pinto Bean and Hominy Soup) Oh, YEAH, Oh, Siiii? If you make a Views recipe please tag me on IG: or TWITTER: If you use my recipes for your channel or social media platforms.

Gallina pinta