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.

Ingredients

• 2 tablespoons gluten-free soy sauce
• 1 teaspoon sesame oil
• 1 large jalapeno, seeded and diced
• 1 clove garlic, minced
• 1 green onion, sliced thinly
• 1 tablespoon cilantro
• 2 limes, juiced
• 1/4 cup warm water

Preparation

1. Combine all of the ingredients in a small bowl.
2. Allow to marinate for at least 10 minutes prior to serving.

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

A fresh spring salty dog.

A Salty Dog is the perfect Texas spring cocktail. Fresh ruby red Texas grapefruits pair perfectly with chilled vodka and a pinch of salt.

Ingredients

• 2 oz. vodka
• 6 oz. Carrot Grapefruit Juice
• 1/4 cup of ice

Preparation

1. Combine ingredients in shaker.
2. Shake, strain, and serve in a salted glass over ice.
3. Repeat as necessary.

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.

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.