Vegan Peruvian by Bryanna Clark Grogan

Vegan Ceviche.

Bryanna Clark Grogan is a vegan food writer whose father was born in Peru. She lives in British Columbia and has adapted several traditional Peruvian dishes into vegan recipes. She calls it "veganizing" them. Bryanna's blog Vegan Feast Kitchen is a good resource for anyone interested in the vegan or vegetarian option.

Vegan alfajores con dulce de leche.

Her post about her Peruvian family has a great photo of her Peruvian aunts doing what Peruvians love to do most, gather as a family and share a meal. She also posts some photos of her 'veganized' Peruvian dishes, and gives a good overview of Peruvian cuisine in general.

Vegan anticuchos.

Bryanna also discusses different types of chile peppers and substitution items available outside Peru. She even has a recipe for vegan anticuchos. Who would have thought?

Here is a recipe from Bryanna's vegan Peruvian kitchen: quinoa salad.



Bryanna's Ensalada de Quinoa

Ingredients:

2 c. dry quinoa
4 c. boiling water
1/4 tsp. salt
1/3 c. lime juice
2 pickled jalapenos, chopped
1/3 c. extra-virgin olive oil
1/3 c. Oil Substitute (see below)
2 medium cucumbers, peeled and cut into 1/2" cubes
1 large tomato, cubed
4 green onions, thinly sliced
1/3 c. fresh parsley, minced
1/3 c. fresh basil, minced
Salt and freshly-ground pepper to taste
2 heads lettuce, cleaned and shredded

Garnishes:

Tofu Feta
Black Kalamata olives
Chunks of cooked corn on the cob
Chunks of avocado in lemon juice
Chunks of cooked sweet potato

Preparation:

Rinse the quinoa under cold running water until the water runs clear. Toast the quinoa in a dry pan until slightly golden.

Add quinoa to 4 c. boiling water in a small saucepan with a ¼ tsp. salt. Bring to a boil, then turn down and cook, covered for 15-20 minutes, or until the water is absorbed. Let stand off the heat for 10 minutes.

Transfer the quinoa to a bowl and chill.

Whisk together the lime juice, the chiles, olive oil, oil replacer and salt to taste and set aside.

Combine the quinoa, cucumbers, tomato, green onions, parsley, and basil and mix gently. Pour the lime dressing over the top and toss again. Add salt and freshly ground black pepper to taste.

To serve the salad, place a mound of shredded lettuce on 6 or 8 individual plates and garnish with any or all of the suggested garnishes.

Bryanna's Fat-Free Oil Substitute for Salad Dressings

I often use the broth from cooking chickpeas (garbanzo beans) instead of this, because it thickens naturally when chilled.

Use this simple mixture in place the oil in salad dressing recipes. Unlike plain juice or water, it will help the dressing stick to the greens. This recipe is easily multiplied.

1 cup water
1 tablespoon low-sodium vegetarian broth powder
2 teaspoons cornstarch

Whisk the broth powder and starch into the cold water in a small saucepan. Cook, stirring constantly, until thickened and clear. Use immediately in a salad dressing, or store in a covered jar and refrigerate.


Recipe and photos by Bryanna Clark Grogan at Vegan Feast Kitchen.






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