March is a beautiful month to be a Texan. Winter, if there was one, is over, the bluebonnets are in bloom, and bands, techies, and filmmakers from all over the world are descending on Austin for South by Southwest (SXSW).  SXSW started in 1987 with a music festival, but has since gown to also include education, interactive (tech), and film conferences.

Today was the first day that James and I attended this year’s SXSW events, and we did so with a specific eye on the culinary culture surrounding the activities. Many events are sponsored by major food and beverage brands hawking their newest products.  This year it is possible to snag a new Doritos Locos Taco while double fisting a Miller Highlife and Monster Energy Drink vodka cocktail all free of charge. If that isn’t the recipe for a party I don’t know what is!

"Free Range Against the Machine" sign outside of the Whole Foods sponsored SXSW venue.

However, if you take time to look past the festival sponsors and the free products  it is possible to catch a glimpse of Austin’s real food culture. Austin has been one of the centers of the country’s local food movement and, like every other crunchy hippie mecca in the United States, Austin’s menus are frequently veggie-centric. This is evident at the festival where it is possible to breakfast alfresco on an award winning migas taco at Tacos Veracruz, stroll the convention floor with a seared tofu and polenta sandwich, and munch on a Whole Foods vegan “chick’n” salad sandwich while waiting for admission to an official music showcase.  So, if you are coming to Austin for SXSW, bring your sunscreen, concert ear plugs, and a healthy appetite for delicious vegetarian fare.

Sweet Potato and Kale Tortilla fresh from the oven.

Tortillas in Peru, as in much of the Spanish speaking world, are dishes similar to frittatas and omelets. We first served this recipe at our 2012 Very Veggie SXSW Brunch to feature ingredients that are seasonal and widely available this time of year in Austin.   We suggest serving this tortilla with a spicy Peruian style Aji.

Ingredients

• 1 teaspoon vegetable oil
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 1 pound sweet potato, peeled and grated
• 1/2 bunch of kale, washed and finely chopped
• 6 whole eggs
• 1/2 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Procedure

1. Heat the vegetable oil in a large 100% oven proof skillet over medium heat.
2. Add onion to the skillet and saute until translucent, 2 to 3 minutes.
3. Add garlic and sweet potato to the skillet and cook until the potatoes are slightly crispy, about 5 minutes.
4. Add chopped kale to the skillet and continue to saute until the kale is bright green and slightly wilted.
5. While the vegetables are cooking combine the eggs, milk, salt, and pepper in a medium bowl and whisk until thoroughly blended.
6. Pour the egg mixture over the cooked vegetables and, without stirring, allow to cook on medium-low heat until the eggs have almost set, about 5 minutes.
7. To finish cooking the tortilla transfer the skillet to a preheated oven and broil on high (500 degrees Fahrenheit) until the top is golden brown.
8. Remove the skillet from the oven and run a silicone spatula around the edge of the pan to remove the tortilla from the pan.
9. Serve warm with your favorite aji.

Almost nothing in the world is as delicious and nutritious as a fresh ripe avocado but neatly cutting one is a task that takes a little bit of technique. These steps should help:

1. First cut the circumference of the avocado from top to bottom all the way to the pit.
2. Gently twist the avocado to separate the two halves; the pit should separate into one of the halves.
3. Hold the half with the pit firmly in your non-dominant hand, and using a heavy knife, carefully strike the pit with a single firm blow. The knife should stick in the pit and with a twist and pull you should be able to easily remove it.
4. Now you can simply peel the two avocado halves and use as directed.

Slice and separate; remove the pit; two perfect halves.

Two scoops of lucuma ice cream in Huanchaco Peru.

Lucuma trees are native to the Andean region of Peru and if you have the chance to taste a fresh slice you may not be very impressed – the pulp is dry and starchy which masks its amazing flavor. However, once the pulp is dehydrated and ground into powder it can be added to smoothies and deserts. In this form the fruit is transformed in to a delicious flavoring additive with a caramel or maple syrup-like taste. In Peru it is the most popular ice cream flavor easily beating out vanilla, strawberry, and even chocolate. Lucuma powder is increasingly popular with health food and raw food enthusiasts because of its dense nutrient content and its ability to create a creamy texture. Lucuma powder can be purchased online at Navitas or Live Superfoods.

Fresh aji amarillo at a market in Peru.

The famed Peruvian chef Gastón Acurio said that  ají amarillo is the most important ingredient in Peruvian cooking. Ají amarillo is a pepper paste made from capsicum baccatum peppers which flourish along the Peruvian coast and in Andean valleys.  The whole fresh peppers are widely available in Peru, but home cooks typically purchase pre-made pastes which are in every grocery store and market in the country. In the United States, these pastes are available in many Latin markets, but there are also these ordering options on-line:

Amazon

Amigo Foods

The Latin Products

Another possibility for a DIY cook with a green thumb is to grow your own peppers. The seeds are available online at Reimer Seeds.

Ingredients

• Peppers of your choice
• Olive or vegetable oil cooking spray

Utensils

• Knife
• Baking sheet
• Air-tight container

Preparation

1. Prepare the peppers by removing the caps and seeds.  Cut in half if appropriate for your recipe.
2. Arrange the peppers (cut side down) on the baking sheet.
3. Spray the skins of the peppers lightly with the cooking spray.
4. Place the peppers in the oven and broil on high (about 500 degrees Fahrenheit) until the skins have blackened.  Pay close attention here because you can easily burn the peppers too much. If using whole peppers, you might need to flip them partway through the roasting.
5. Carefully transfer the hot peppers to an airtight container and allow them to steam themselves and cool for 10-15 minutes.
6. Remove and discard the pepper skins. The roasted peppers are now ready to use or consume.

Roasted orange bell peppers in the oven

Tip: You can roast a variety of different peppers at the same time, but keep an eye on the smaller ones. They may blacken faster and need to be removed from the oven sooner. You want the skins to char, not the flesh!

Fresh cheese, also known as queso fresco or paneer, is an important ingredient in many traditional Latin and South Asian dishes.  While cheese making may seem like a daunting task, this mild, soft, unaged cheese is extremely easy to make at home and only takes about 30 minutes from start to finish.

Whole milk curd draining in a cheese cloth lined colander.

Ingredients

• 8 cups whole milk
• 1/4 teaspoon salt
• 3 tablespoons white vinegar

Utensils

• medium sauce pan
• spoon
• cheese cloth
• colander

Procedure

1.  Heat milk and salt in a medium sauce pan. Stir occasionally to prevent the milk from burning.
2. When the milk starts to boil turn the heat down low and add 3 tablespoons of distilled white vinegar. Stir gently while the curds form.
3. After about 5 minutes all of the curd will have formed and you can pour the curdled milk in to a cheese cloth lined colander and allow to cool about 10 minutes.
4. In the cheese cloth, gently squeeze the cheese into a ball and extract excess liquid.  Now it is ready to use!

Tip: Retain the liquid that separates from the curd, or whey, and serve it to your favorite spoiled cat or dog over dry pet food.

Cam, the four legged beneficiary of our whey disposal.