This vegan take on a Peruvian crema (creamed vegetable soup) uses fresh carrots, scrumptious herbs, and a potato for added texture.

Crema de Zanahora Ingredients

Ingredients

• 1 1/2 pounds carrots, sliced
• 1 small potato, peeled and sliced
• 1 cube vegetable bouillon
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, diced
• 1/4 cup fresh parsley, chopped
• salt and pepper to taste

Preparation

1. Bring the carrots and potatoes to a boil in a medium pot. Continue to cook until the vegetables are fork tender.
2. Once the vegetables are soft transfer them and 2 cups of the cooking liquid to a blender along with the bouillon cube. Combine until smooth then set aside.
3. Saute the onion and garlic in a large pot until the onions are translucent.
4. Once the onions have sauteed, transfer them to the blender and liquify.
5. Season with salt and pepper to taste. Serve hot garnished with parsley.

Crema de Zanahora

On our third day of venturing into the South by Southwest jungle of music, noise, food, and people, we were ready for a bit of a low-key day to regroup before the weekend really kicks off.  Aside from seeing a few bands and enjoying a few beverages, we made it over to one of Top Chef-winner Paul Qui’s East Side King food trucks at Shangri-la. James had the Avocado Buns – delightful vegetarian snack sandwiches consisting of a Chinese bun stuffed with grilled avocado, crunchy onions, cilantro, scallions, and some spicy mayo.  As you would expect, they were delicious!

Grilled Avocado Buns

Now that we’re well-rested, tomorrow we’ll be out working at the Johnson’s Backyard Garden produce stand at  Sustainable Food Center‘s downtown Austin farmers’ market.  If you’re in town, come out and say hi to us!

Massaged Kale Salad

Massaging raw kale with a slightly acidic dressing helps tenderize this somewhat tough green so it can be eaten raw.  This light salad is great for warm days and it packs a ton of nutrition.

Ingredients

• 4 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 4 cups curly kale, chopped coarsely
• juice of 1 lemon
• 1 medium carrot, chopped
• 1 green onion, diced
• 1 green garlic, diced
• 1/4 cup pecans, toasted and chopped
• handful of mint, diced
• salt and pepper to taste

Preparation

1. Using a fork or whisk, mix together the olive oil and balsamic vinegar.
2. Combine the remaining ingredients along with the dressing in a large bowl.
3. Mix and massage with clean hands until the kale is nice and tender, about 3-4 minutes.

Spring Beet and Arugula Salad

Ingredients

• 6-8 small/medium beets
• 2 medium carrots, chopped
• 4 cups arugula, coarsely chopped
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey or agave nectar
• 1/2 cup pecans, chopped
• salt and pepper to taste

Preparation

1. Boil beets until tender. Rinse under cold water, then remove skin (it should come off very easily). Chop into 1/4 inch cubes.
2. Whisk vinegar, oil, honey, and salt to make the dressing.
3. Mix all ingredients with dressing and season to taste.

This simple pepper sauce (known as an ají in South America) is a great table condiment and will add a hint (or a punch!) of spiciness to your next meal.

Ingredients

• 1 pound fresh red peppers, veined and chopped (a mix of both hot and sweet, depending on your preference)
• 2 cloves garlic, chopped
• 3 teaspoons key lime juice (about 3 limes’ worth)
• 1 tablespoon olive oil
• water
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced scallions or green onions
• salt and pepper to taste

Preparation

1. In a blender or food processor, combine peppers, garlic, key lime juice, and olive oil. Puree until smooth, adding just enough water (usually about 1/4 cup) to encourage blending.
2. Transfer puree to a bowl and add cilantro, green onions, and salt and pepper.  Mix until incorporated.
3. Serve with your next meal!

Store in an airtight container in the refrigerator for up to one week.

On the trail to Machu Picchu.

During our 6 months of traveling in Peru, we put together a great collection of vegetarian recipes of classic Peruvian cuisine.  These recipes were informed by trips to local eateries, ingredients found in local markets, and cooking with native Peruvians. Now that we are back in the United States we are  re-testing our recipes with available ingredients and getting feedback (pun intended) from our friends and family. We are also actively seeking a publisher!

If you are interested in learning more about our work or simply want to talk about Peruvian food please visit the About page for our contact information.