As the second part of my Bulmers week, I decided to go all vegan. Quinoa is a very usual ingredient in our kitchen. There isn’t a Peruvian household without it.
Many people don’t know about red quinoa though. Red Quinoa is a more crunchy and exotic kind of it. Normally cooked with broth or water but why not Cider.
When I think of Cider, everyone thinks of apple cider with ice in a summer day, but not about a cooking ingredient, and less a vegan ingredient.
I try to reduce my dairy intake as much as i can, I love ice cream and that can be a problem. I thought vegan ice couldn't be as good as regular one until I went with Ailine to the new vegan ice cream place in Kollwitzkiez called Tribeca, and they convinced me. I had a lucuma quinoa ice cream and I loved it.
I thought maybe I can recreate that at home and it wasnt so easy. After 4 batches, I finally got the perfect ingredients and amounts. I have no churn at home, so that was the tricky part. Be creamy without having that machine. (And don't taste like coconut) So at the end, I decided on Cashews for the base of it.
Some days I get super homesick. Instagram doesnt help when I see all those peruvian accounts showing my favorite food. Most ingredients are hard to find, like the over 200 kinds of potatoes. But one kind of potato can be found here: Old potatoes.
Yes! old potatoes. You know them! when they start getting dry and growing stumps all over. Normal european people toss the away, but in Peru, they are the best potatoes to make "Papa Rellena" what means literally stuffed potato.
Ceviche as the world know it, is fish or seafood cooked with lime acid instead of heat/fire. It is a peruvian dish that has taken the world in a storm the last years. When I was a kid, I remember we had different kinds of ceviche without anything that lived in the ocean. Like chicken ceviche and mushrooms ceviche.
Ceviche is not just about the taste, but the consistency of the "meat". Button mushrooms have a very fish-y consistency once they are cooked and the umami flavour creates a very believable plant-based ceviche. I am not vegan, but I am trying to cut down on eating meat.
There are about 150 different kinds of Quinoa. Though the most common kinds you can buy everywhere are white, red and black. I am a big fan of quinoa (duh? I am peruvian) and I love them in every color and texture. The white quinoa is the fluffy one that is a bit closer in texture to couscous. The red and black are crunchier, so I find them better for a summer salad.
Quinoa has not only protein, but it is also a source of fiber and iron! For me is the complete package side dish and works perfectly to complement any salad. I made today a black quinoa salad with shrimps. But you can skip the "animal protein" and just eat the rest. This is one of my favorite summer recipes.
Turmeric is plant from the family of ginger. We use it a lot in peruvian kitchens but we kinda give it for granted. When my dad was diagnosed with cancer, the doctor told him about the amazing properties of turmeric or curcuma, so I decided to research more about it. Turmeric helps the liver and prostate, prevents different kinds of cancer (colon, pancreas, prostate, skin, liver and lung), IBS, Crohns Disease, colitis, joint pain, and some more.
For me, Turmeric is the new matcha. In my trips to Asia I noticed it was a main ingredient on countries with lowest cancer risk. So I started thinking how can we use more turmeric in our daily life?
In Peru, when we have unused potatoes, we make turmeric potatoes. a delicious recipe that makes an amazing side dish. And as turmeric is almost like the best medicine ever. I had to share it with you.
Because I come from a country that has unique vegetables and fruits, I make the mistake of thinking I cant find in europe many of my favorite ones. In Peru, mostly sundays, we have huge breakfast that turns into brunch and then into lunch. And one of my favorite dishes of those days are "Pastel de Acelga" or Chard Pie.
Sorry for my long absence. I was often in the hospital and My daughter, Pepa Carlota, was born this May. A newborn baby is loads of work, and even more for a single mom like myself.
I was in the mood for peruvian and there is nothing easier to make than an Arroz Chaufa. That is my favorite chinese-peruvian fusion dish. We used to have this when we had rice leftovers at home. But I was browsing my facebook timeline and someone said that Aymara made a version with quinoa instead of rice, and I had to try that at home.
Alfajores are cookies filled with "Dulce de Leche" a delicacy we bring as a gift to a person´s bday or valentines day. They are very airy cookies as the regular recipe is about 50/50 wheat flour and corn starch. As I cant eat gluten, I decided to give it a try with just Starch and it works great. They were a bit "thick" but practice makes the master... I hope you guys like it!
Lately I have been dying for raw fish or ceviche. You see nowadays in many places loads of Ceviche styles: From Traditional to Fusion.
Even though many people think making ceviche is very hard, It is actually one of the easiest dishes you can ever prepare. Even Peruvian culinary legend Gaston Acurio says that a great ceviche can be made in only 10 minutes.
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.