Peruvian recipes adapted to the vegetarian diet

The cuisine of Peru has great flavors and textures, not only its own, the most traditional, but those that over time and centuries have been integrated into its recipes, creating a particularly varied and unique cuisine. Do you know their aromas? Today we suggest you approach your kitchen with four Peruvian vegetarian recipes adapted to the vegetarian diet, full of tasty and healthy vegetables that do not substantially affect the result since we will use basic ingredients in Peruvian cuisine: quinoa, chili and polenta . Download our free guide here with vegetarian recipes and tips to prepare tasty and healthy dishes. We also suggest using Fair Trade ingredients to make them, so, in addition to taking care of your health and that of yours, you will be supporting a sustainable and fair trade system for all those involved in food production. We invite you to the table! Spring Quinoa Peruvian vegetarian recipes Ingredients for 4 people) 400 grams of quinoa ( buy it Fair Trade !) 20 small cherry tomatoes 1 zucchini 1 pepper 2 onions 3 garlic cloves Chili pepper Cilantro Oil, pepper and salt Elaboration We will rinse the quinoa well and drain it . In a saucepan we will put it together with twice its size in water, heating everything until it boils. We will cover the saucepan and cook over low heat for 15 to 20 minutes or until all the water has been absorbed and the quinoa is soft.

Meanwhile, in a small frying pan, we will fry the garlic, the chili, a little pepper and the coriander with a little oil , adding 6 of the tomatoes cut in half after a short time, all over low heat and mixing until that it acquires a homogeneous appearance . We will remove it from the heat and reserve it. Separately, we will sauté the Albania Mobile Number List pepper, zucchini and onions with a little oil, adding the rest of the tomatoes at the end, preventing them from falling apart. Once ready, we season the vegetables to our liking and mix them with the quinoa, we serve it in a bowl and we cover it on top with the sauce that we have previously composed. And that's it, bon appetit! Download the ebook for free Vegetarian ceviche Ingredients for 4 people) 2 kg of mushrooms 1 kg of lemons 2 cloves of garlic, minced 2 teaspoons of yellow chili 2 onions cut into strips 2 tablespoons of virgin olive oil 2 tablespoons chopped cilantro Salt, cumin and ground pepper to taste Elaboration Wash and dry the mushrooms, cut them into slices and place them in a bowl. Extract the juice from the lemons, mix it with the garlic and chili and pour everything on top of the mushrooms. Let marinate for 15 minutes, stirring occasionally.



Meanwhile, wash and cut the onion into strips, add oil, salt, pepper and cumin to taste. Finally, add the mushrooms and mix all the ingredients well before serving. Hot polenta salad Peruvian vegetarian recipes Ingredients for 4 people) 400 grams of polenta 100 grams of flour 100 grams of margarine 750 ml milk 2 carrots 1 stick of celery 2 onions 2 cloves of garlic 4 ripe tomatoes 1 sprig of parsley Laurel Oregano Oil, pepper and salt Elaboration Firstly, we bring the milk to a boil (over medium heat and making sure it does not burn), and once it boils we will add the margarine, a pinch of salt and the polenta (very little by little and stirring now over low heat, until that it acquires the appearance of a homogeneous mass and making sure that it does not stick). After that, we remove it from the heat and reserve it in a container spread with a little margarine. While the polenta cools, we will prepare the carrot, onion and the rest of the vegetables, all cut into cubes and sautéed in a pan as if we wanted to achieve a stir-fry, without cooking it to the point that it loses its original texture . Remember that celery takes longer to cook than tomatoes, so we will maintain the following order: Sauté the carrot with the garlic (removing it when it is golden) We add the celery Finally, the cut tomato with the duly chopped parsley sprig.