{"id":29206,"date":"2013-05-16T22:29:41","date_gmt":"2013-05-17T02:29:41","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29206"},"modified":"2013-05-16T22:49:21","modified_gmt":"2013-05-17T02:49:21","slug":"baked-edamame-and-vegetable-empanadas%e6%9e%9d%e8%b1%86%e3%81%a8%e9%87%8e%e8%8f%9c%e5%85%a5%e3%82%8a%e3%82%a8%e3%83%b3%e3%83%91%e3%83%8a%e3%83%bc%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29206&lang=en","title":{"rendered":"Baked Edamame and Vegetable Empanadas
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Baked Edamame and Vegetable Empanadas<\/strong><\/p>\n

A few days ago I posted Baked Mushroom Empanadas. Here is the other version I made last weekend. The filling was made with edamame and other vegetables, such as onions, carrots, celery, and peppers, cooked in cumin tomato sauce. This version was very tasty, too. These empanadas were quite easy to make even though I prepared the dough from scratch. I’ll definitely make them again. Although it is not a vegan food as there is butter in the dough, if you keep the filing vegan and bake them instead of deep frying, they can be a relatively healthy snack?<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Baked Edamame and Vegetable Empanadas A few days ago I posted Baked Mushroom Empanadas. Here is the other version I made last weekend. The filling was made with edamame and other vegetables, such as onions, carrots, celery, and peppers, cooked in cumin tomato sauce. This version was very tasty, too. These empanadas were quite easy […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"class_list":["post-29206","post","type-post","status-publish","format-standard","hentry","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29206"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29206\/revisions"}],"predecessor-version":[{"id":29219,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29206\/revisions\/29219"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}