Recipezaar: Peruvian,Vegetarian recipes

Papas Huancaino

Tue, 29 Oct 2002 22:23:14 -0500

This is a take on a popular potato dish from the highlands of Peru. It strays from more traditional recipes because it has been adapted to use more easy-to-find ingredients, but it is still a very tasty and spicy dish -- originally from the Andes mountain town of Huancayo. -- posted by Sackville

Papas a La Huancaina

Wed, 23 Mar 2005 20:00:22 -0500

When I worked for L.A. County in Canoga Park, I used to visit Fina Estampa Peruvian restaurant weekly. Their lunch special included an appetizer (usually this dish), an entree and a drink for about $7 bucks. I have been trying to mimic their Papas for 6 years! I think I have finally found it! I had to send away for the aji, but if you have a Latin market, you should be able to find it. This makes 2 batches of sauce, use one now, save one for later, or if you are feeding a crowd, double the potatoes. -- posted by Sernarama

Aji (Peruvian Hot Sauce)

Wed, 22 Jun 2005 16:10:29 -0400

This is that wonderful fresh, bright green, hot sauce served in many Peruvian restaurants. It's great on meats, vegetables, and we like it squirted on a roll with butter. -- posted by chef 493847

Potato Garlic Dip

Sat, 25 Jun 2005 14:56:56 -0400

I don't know what else to call this. We had something similar in a Peruvian restaurant in CA and I've been trying to find out it's name ever since. It was served with a flat bread but I think pita triangles would work out great too! -- posted by Tish

Stuffed Sweet Potatoes

Thu, 22 Sep 2005 19:04:28 -0400

This Peruvian recipe comes from Recipes4us.co.uk. I've not tried it yet, but it reads like my kind of food! -- posted by Mrs B

Tacu Tacu

Tue, 22 Nov 2005 16:13:23 -0500

Last summer our local mexican vegetable market had Peruvian beans and I went looking for authentic recipes to use them. The original recipe did not have garlic but I am one of those cooks that believes there can never be too much garlic or onions. -- posted by Walltop

Quinoa and Asparagus

Mon, 01 May 2006 17:01:16 -0400

A new twist on an old Betty Crocker recipe. A great low-fat side dish. -- posted by Nicole Aanenson Craig

Garlic Quinoa

Mon, 29 May 2006 20:21:54 -0400

Quinoa is a very high protein grain which originated in the Andes mountains of Bolivia and Peru as a staple food of the Incas. It's gluten-free and rich in L-lysine, phosphorus, calcium, iron, B vitamins, and vitamin E. A yet untried recipe submitted for Zaar World Tour II. -- posted by Deb's Recipes

Confetti Quinoa

Mon, 29 May 2006 20:21:59 -0400

Quinoa, pronounced "keenwa," quadruples in size when cooked yet stays crunchy and nutty. This recipe (which I've not tried) adds a variety of colors of bell pepper to the quinoa for the effect of confetti. From Laurel's Kitchen Cookbook and submitted for Zaar World Tour II. -- posted by Deb's Recipes

Triple Smoked Quinoa Pilaf

Sat, 15 Sep 2007 21:55:35 -0400

I found this on a food blog. Sounds delicious! -- posted by dicentra

Peruvian Chickpea Stew

Tue, 18 Sep 2007 22:12:57 -0400

The weather is turning colder here. Time for stews. -- posted by dicentra

Spiced Apple Quinoa Salad

Wed, 19 Sep 2007 21:58:34 -0400

From Sunset. Some people rinse their quinoa. I never do. -- posted by dicentra

Quinoa, Corn and Zucchini Medley

Wed, 02 Jan 2008 22:05:18 -0500

From Vegetarian Times. -- posted by dicentra

Peruvian Energy Balls

Thu, 05 Jun 2008 02:36:49 -0400

This recipe was found in The Vegetarian Passport Cookbook by Linda Woolven. The author first had these while in Peru. I haven't made these yet so I don't know how many the recipe makes. -- posted by Dreamer in Ontario

Peruvian Sarsa Salad

Wed, 22 Oct 2008 19:21:22 -0400

This is from my Cooking Light collection of recipes. It has amazing flavor and a nice crisp and crunchy texture. It pairs perfect with grilled meat, especially antichuchos. I found that this is also a perfect dish for a raw food diet or your vegetarian friends. -- posted by carmenskitchen

Eva Maria's Summer Salad

Mon, 17 Nov 2008 23:31:39 -0500

This is a fresh salad that goes well as a side for any grilled meat. Great for a Barbecue;It was created when helping my friend Charito to cook for a get together with our mollendinas amigas in Arequipa - Peru. Used our moquegua avocados which are buttery tasty and the peruvian large and soft fresh corn and the homemade mayoinnase as dressing replacing a third of the oil with the peach juice. It leaves a refreshing flavor in your paladar. -- posted by Chef Eva Maria

Peruvian Vegetable Stew

Tue, 14 Apr 2009 01:48:23 -0400

Disks of sweet and spicy corn distinguish this traditional Peruvian squash stew. It's an easy to make main dish stew that uses butternut squash along with frozen peas and squash. The recipe comes from Cuidad Restaurant in downtown Los Angeles. Cuidad specializes in latino cuisine from various Spanish speaking countries. -- posted by lynnski / LA

Quinoa - Risotto Style 1

Mon, 19 Oct 2009 13:07:28 -0400

This is my own recipe. I like it, as it's a fast way to eat well and feel great... Quinoa, poblano peppers and parmesan ! Don't use kraft powder. Buy some real parmesan or, even better, Belgioioso 'American Grana' if you're in the USA -- by far one of the best "parmesan" style cheeses you can find in the states. The fact that they admit it's American, gets you over a psychological barrier, and it's just a great product. You'll become addicted...eat it with fruit : figs, mango, guava... -- posted by Asd;MRS-NYC