Olives are a popular garnish and ingredient in Peruvian food. The most widely available olives in Peru are the common green olives and aceitunas negras, or black olives. However, it would be a mistake to think of these black olives as the same chalky black canned abominations that have been popularized in the United States. Peruvian black olives are large deep purple fruits, with a sharp clean flavor.  They are very similar to Greek style kalamata olives which can be purchased in most grocery stores in the county in glass jars or on antipasto bars. It is also possible to purchase the real thing online:

The Latin Products

Masa harina for tamales

Masa harina is a type of corn flour that is used to make a wide range of Latin American foods including Mexican corn tortillas and tamales. Unlike ordinary corn meal, the kernels used to create masa harina are treated with slacked lime prior to grinding. The resulting corn flour has a fine texture and reconstitutes to make a very smooth dough. It also has more nutritional value than corn meal or flour that has not been treated with the calcium rich lime.

Masa harina is widely available in many parts of the United States in grocery stores but it is also inexpensive and quite accessible online.

Quinoa (quinua in Spanish) is a nutrient-rich vegan, gluten-free protein source with origins in the high Andes.  It was readily available in Peruvian markets and featured on many menus in soups, entrees, even refrescos. Quinoa is becoming more and more common in the United States where it can be found on health-food aisles of many grocery stores or in the bulk-foods section. However, if you are having trouble locating this healthy, versatile, and delicious seed where you live, it is also available online: Amigo Foods, Amazon.com, Nutricity.com

Preparation

Use a 1-to-2 ratio of uncooked, pre-rinsed quinoa to water.  Boil quinoa in water in an uncovered pot.  Once water comes to a boil, cover with a securely fitting lid, reduce heat to low, and let simmer for 12-15 minutes.

There are two great veggie-centric events going on in Austin this weekend:

Saturday March 30, 2012 we will be volunteering at Texas VegFest at Fiesta Gardens from 11:00 AM to 6:00 PM. The event promotes and celebrates plant-based diets for a healthier future and features  more than 100 vendors, activities, and great local bands and speakers including one of my favorites, Michael Greger, MD of www.NutritionFacts.org. There is a recommended donation of $5.

Cafe du Monde cafe au lait and beignets

On our third and final day in New Orleans, we mounted our bikes and rode downtown instead of walking.  As you are probably aware, New Orleans is extremely flat, and this fact made biking on a warm spring day a pure pleasure.  To help fill our calorie deficit caused from riding a whole 12 miles, we lunched on the famous beignets and cafe au lait from Cafe de Monde.  You might think that beignets are just square donuts, and while that is certainly true, fresh donuts are quite tasty and pair well with the bitter chicory coffee.

Whenever visitors think of New Orleans Creole food they typically think of French Creole fusion, but New Orleans also has a rich Italian heritage as well. Sicilian immigrants to New Orleans worked with local ingredients to create now classic dishes featuring shellfish, creamy garlic sauces, eggplant, and “red gravy.” In pursuit of this culinary tradition our friend took us to Liuzza’s for dinner.