Dandelion greens are from the chicory family and while delicious, can be a bit too bitter for some people.  The use of tomatoes in this dish helps cut the bitterness.  If you don’t have any cultivated dandelion greens (don’t use the ones growing in your yard!), you can substitute other greens like chard or spinach.

For this meal, you’ll need either an oven-proof skillet or a separate dish you can bake in.

Arroz Chaufa is a Peruvian take on Chinese fried rice and is probably one of the most popular dishes in all of Peru. This vegetarian version uses brown rice, seasonal vegetables, and Peruvian herbs to create an authentic and healthful meal.

Vegetarian Arroz Chaufa

Ingredients

• 1 1/2 cups long grain brown rice
• 2  tablespoon vegetable oil, divided
• 1/2 tablespoon sesame oil
• 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced
• 2 tablespoons gluten-free soy sauce
• 1 cup broccoli, chopped
• 1 cup purple cabbage, shredded
• 2 carrots, chopped
• 1 cup mushroom, sliced
• 1 egg, beaten (optional)
• 1/4 cup spring onions, sliced
• 1/4 cup parsley, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup mint, chopped

Preparation

1. Prepare the rice in a rice cooker or on the stove top as directed.
2. Optional: Whisk the egg vigorously and scramble in a large frying pan or wok with 1 tablespoon of vegetable oil. When the egg is thoroughly cooked remove from the pan and set aside.
3. Add the remaining vegetable oil and sesame oil to the hot pan. Saute the ginger, garlic, green onions, and mushrooms until the spices are softened and aromatic and the mushrooms have expelled their liquid, about 3 minutes.
4. Add the vegetables and saute until the broccoli is bright green and tender, about 3 minutes.
5. Add the cooked rice, soy sauce, and herbs until well heated.
6. Optional: Stir in cooked eggs.
7. Serve hot with your favorite ají (try our Chifa Style Ají).

Chifas, what Peruvians call Chinese restaurants, often have a bowl of this quickly prepared style of ají sitting at every table.

Chifa Style Ají

Serve this with our version of Arroz Chaufa.

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

The entire City of Austin observes an annual collective hangover the last Sunday of SXSW. Post-party smells waft down 6th Street and off in the distance one or two lonely bands can be heard playing for a few remaining bleary-eyed, stumbling revelers. However, it is still technically SXSW, the weekend, and, for  those associated with The University of Texas, this Sunday is the last day of Spring Break. All of these factors require commemoration and we have found that the best way to celebrate while still respecting the malaise of the day is an afternoon BBQ.

Enjoying some Pachamanca

James and I wanted to use the occasion to try out our ideas for a vegetarian Pachamanca, meaning “earthen pot” in Quechua. Traditional Pachamanca in the central Andes is accomplished by lining a large hole with searing hot rocks and then cooking several whole animals over the course of a few hours. Our variation, which is included in The Authentic Peruvian Vegetarian Cookbook, focuses on the vegetables that traditionally accompany a Pachamanca — including corn, potatoes, sweet potatoes, and beans — replaces the meats with mushrooms and tofu marinated in traditional Peruvian sauces, then grilled on a conventional appliance. It was a delicious and healthful way to wrap up SXSW.