Friday, November 12, 2010

Peru!



PERU

This week's addition to the Veggie World blog is Peru! The delicious Peruvian delicacies we tackled this week are not only simple and easy to make, but might even become a staple in your stay-at-home menu! To acquire all of the ingredients you see on this list, you may want to try shopping at your local Latin grocer, as many super-markets do not carry certain ingredients, such as Queso Fresco (fresh farmer's cheese), or in some instances, Quinoa.
These dishes were a big hit, leaving us with some fond memories, and a potential meal for future guests! We also found that these dishes to be especially good the following day, making for some delicious left overs.




Ensalada de Choclo

So you're strapped for time, but want to try something new and exciting which won't take long to make… Well look no further-- this is the dish for you!
Ensalada de Choclo is a rich corn salad, full of flavour and complete with a savoury texture to keep you coming back for more. Though this dish will take a little bit of preparatory measures to ensure that you get the recipe just right, the initial preparation is short and sweet, giving you ample time to prepare any entree you plan to serve this with. As an added bonus, you may want to leave this dish in the fridge overnight, giving the flavours time to blend.
You're receiving a personal Veggieworld recommendation! Go on and try this simple, yet delicious recipe out for yourself.

Ingredients:

3 cups of corn
1 bell pepper, chopped (we used green)
1 red onion, finely chopped
8 ounces queso fresco (This is the traditional cheese, however it is hard to find so we used feta and it worked nicely)
3 tbsp olive oil
juice of 1 lime
2 tbsp minced cilantro
Salt and pepper as needed

Instructions:

1) Toss everything together!
2) Serve immediately. Alternatively, store overnight to allow the flavour soak in!



 
 

Sopa de Quinua

Otherwise known as Quinoa soup, this dish is teeming with texture and is simple to prepare. And best of all, it's very rich in nutrients! The Quinoa seed has a very unique character when cooked, but also contains a surprisingly well-balanced set of essential amino acids, making it a fairly complete protein source. This is music to the ears of any Vegan/Vegetarian diet!
For a vegan variation on this dish, don't forget that you can always substitute the egg, or leave it out all together. This dish leaves plenty of room for pleasant experimentation, so try something new and utilize it's full flavour potential!


Ingredients:
200 g of quinoa ( Found in most grocery stores, try the health section, or ask about “red mill” products)
6 cups of water
1 tbsp of minced garlic
2 tsp cumin
1 tbsp olive oil
1 bell pepper (we used green)
1 finely chopped red onion
3 hard boiled eggs
Salt and pepper as needed

Instructions:

1) Fry the garlic, cumin and onion in the olive oil on med-high.
2) Add the water and uncooked quinoa.
3) When the quinoa is cooked (it will appear soft and puffy) add the eggs and diced bell pepper. Add salt and pepper to taste.




 Arroz Tapado

 Arroz Tapado is a fun and aesthetically pleasing entree, complete with a very interesting presentation, as well as an unforgettable flavour. If you have a bit of extra time on your hands to get this dish just right, then by all means try it out! We guarantee that you will not only have a blast making this dish, but that you will have just as much fun eating it.
Traditionally, this dish is made with chicken broth, and is stuffed with ground beef. However, our vegetarian modifications have proven exceptionally effective; replacing the chicken broth with vegetable broth, and the ground beef with veggie ground. Delicious!


Ingredients:

3 garlic cloves, minced
3 tablespoons vegetable oil
1 1/2 cups uncooked rice
3 cups water
1 cup frozen peas
Salt to taste
1 cup red onion, finely chopped
3 tablespoons olive oil
1 package of veggie ground round (found in most grocery stores)
1/2 teaspoon cumin
1 tomato, diced
1/3 cup raisins
1 cup vegetable broth
Salt and pepper to taste


Instructions:

1) Cover a pan in vegetable oil, and fry the minced garlic in the vegetable oil on med-high until it begins to brown. Add the water (careful the hot oil jumps when you do this!), uncooked rice and salt. After 5-10 minutes add the frozen peas.
Cover and let simmer on low heat until water is absorbed. Turn the heat very low to keep it warm.
2) In another pan, sauté the onion in the olive oil until it becomes a light golden brown, add the veggie ground round and cook for 5 minutes. Add the tomatoes, chile pepper, and raisins and cook on medium-low heat, stirring occasionally, until most of the liquid is evaporated.
3) Add the vegetable broth and simmer for 5 or 10 minutes longer. Take off heat and season with salt and pepper.
4) Grease a cup or small bowl with butter. Fill 1/3 with rice, making sure to leave ample space in the middle for the filling. Add the veggie ground on top, and fill the rest with rice. Press firmly into the cup/small bowl then flip it over onto your plate and tap on the bottom for it to come out. Additionally, you may garnish it with sliced olive, banana peppers, or cilantro.




These are just some of the dishes from a country just bursting with amazing cuisine! Try out some of these dishes, and like us, never be afraid to add your own little twist on a traditional recipe.


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