Vegetarian
- Blog, Dairy-free, Entrée, Gluten-free, Peruvian, Peruvian food, Recipes, Vegan, Vegan, Vegetarian, Vegetarian
Recipe: Vegan causa
Yes, vegan. Before you think I’m crazy for bastardising one of my national dishes, let me explain. I made this version for an assignment for which I had to modify a recipe for social (i.e. religious, ethical, etc.) reasons. I thought of causa because I know people make vegetarian versions all the time (not me, I love it with seafood) but I have never seen a vegan version out there. Not only I had to ditch the main protein, but also the eggs used as garnish and in the mayo. I combined a few vegan soy-free mayonnaise recipes I found online and the result was awesome! Also so much easier…
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Product review: Kehoe’s Kitchen sauerkraut
Now that fermented foods are in fashion (yay!) there are quite a few new interesting brands popping up. This bright pink jar in my local health food shop caught my eye, especially when I read the ingredients list: red cabbage, apple, garlic & fennel seeds. I really liked this sauerkraut, I didn’t find the garlic too strong at all. The only downside, as with all good fermented products, would be the price (I paid $19.95). Kehoe’s Kitchenkehoeskitchen.com
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Product review: Ferment It
These guys make, you guessed it, fermented products. Their current range includes: beetroot, apple & inca berry; kimchi; lime, mango & chili and the good old sauerkraut. You can buy them fresh OR you can get a bag of dehydrated mix + starter cultures to make your own. Last time I saw them at Eveleigh markets I grabbed a mixed pack for $45. I liked them all and appreciate the variety because certain flavours go better with certain dishes. For example, I like plain sauerkraut with bacon and eggs and kimchi with canned tuna or salmon and avocado. You might expect the fruit-containing ones to be sweet but they are…
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Recipe: Pan con aceitunas
Recently I wrote about craving sandwiches from my childhood. Today’s sandwich is even simpler: it involves only three ingredients but tons of memories. I recommend using botija olives (I’ve bought them in Tierras Latinas, Flemington Markets and Loving Earth in the past) but any flavourful black olive would do. Pro-tip: next time someone you know goes to Perú, tell them to bring some olives (and lúcuma and maca), they’re way more expensive over here. Once again, this sandwich features the high-protein low-carb gluten-free protein bread.
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Recipe: Triples in protein bread
I don’t crave bread often but when I do it’s usually in relation to childhood memories. Among other sandwiches, we grew up eating triple, which is very popular back home although there’s nothing typically Peruvian about it. Its name refers to the three different fillings that are separated by four (FOUR!) slices of bread. Yep, Peruvians eat lots of carbs, that’s why we’re all “doughy”, as Robb Wolf would say. I’ve come across a couple of great commercially-available bread options that we use once in a while. One of them is protein bread, that is gluten-free and low carb. The good news is that we haven’t noticed any ill effects…
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Product review: Tonicka kombucha
I get excited every time I see a new brand of kombucha popping up because that means I can continue avoiding making my own. The medium size of Tonicka kombucha (330 ml) comes in an elegant dark bottle that made me think of boutique beer. I bought it at Dr Earth for $5.14 (discounted from $6.50). They make only one flavour, which is a good thing because that means no added sugary mixes to their brew. I liked its crisp, tangy flavour. Will buy again. Tonicka Kombuchawww.tonicka.com.auOn Facebook
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Product review: Coconut Magic raw energy bars
I get really excited when I see crap-free bars in supermarkets. I don’t eat them regularly because they’re still treats IMO, but it’s good to know they’re available for whenever I feel like having a healthier dessert. Coconut Magic is one of the newest brands in the market. The bars are non-GMO, vegan, and free of dairy, soy, gluten and refined sugar. They come in three flavours: coconut (dates, almonds, coconut, cashews, pecans, coconut chips, coconut flower nectar, coconut oil), cacao (dates, almonds, cashews, coconut, tahini, raw cacao powder, coconut oil, coconut nectar) and raspberry (dates, almonds, coconut, goji berries, cashews, raspberry powder, coconut nectar, coconut oil). Not surprisingly, my…
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Recipe: Dairy-free mango lassi
Love mango lassi but have a hard time digesting dairy? Fear no more, here’s a friendly recipe for you, featuring CO YO.
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Product review: CO YO coconut yoghurt
CO YO, the wonderful company making coconut yoghurt available for those who can’t tolerate dairy (or choose not to have it), has been around for a while but has been recently trying to expand their reach. Their yoghurts are vegan and free of dairy, soy, gluten, lactose, and added sugar. They have quite a few varieties that come in tubs from 250g up to 1k. All flavours contain organic coconut milk (88% in the fruit varieties, 98% in the plain and chocolate), starch (tapioca, pectin), stevia and live vegan cultures including Lactobacillus casei, L. rhamnosus, L. acidophilus, L. bulgaricus, Bif. bifidum, Bif. lactis, and S. Thermophilus. Note: I’m not quite…
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Recipe: Supercharged hot chocolate, two ways
It’s still winter! I don’t know about you but when it’s cold I don’t fancy a smoothie, but a hot chocolate. I wouldn’t have one at a regular cafe because of the dairy and sugar content, so I make my own in my trusty Klean Kanteen insulated flask. It’s pretty filling thanks to the fat content, so it can easily replace breakfast.
