As a vegan chef, my mission is to veganize Peruvian cuisine and make it accessible to home cooks. For eight years I taught home cooks to prepare traditional Peruvian dishes at an award-winning community cooking school in San Francisco. I also designed and taught a masterclass on foods of the Andes in Boston. My recipes appear in digital and print publications, and I’ve developed recipes for an e-book and plant-based cookbook. Now, I am creating plant-based dishes that honor Peru’s multicultural heritage for the cookbook I am developing, The Vegan Peruvian Kitchen.
Publications: Vegan Recipes
Delish, Empanadas Sin CarneTASTE, Vegan Causa LimeñaFood52, Tacu Tacu Afro-Peruvian Rice and Lentil CakeTASTE, Vegan Papa a la HuancainaTASTE, Vegan Tallarines RojosVegNews, Afro-Peruvian Carapulcra Chickpea StewEaten, Chuño Sopa VerdeSalt & Pepper, Emoliente de Quinoa
E-Book: Vegan Recipe
The London-based editors of the Plant Based Planet curated recipes by 150 contributors representing 110 countries, and they invited me to submit a recipe from Peru. My contribution is an Andean dessert—a cinnamon-spiced quinoa oat milk pudding.
Plant Based Planet, Cookbook Digital Edition
Cookbook: Vegan Recipes
Joe Yonan, plant-based author and Washington Post food editor, invited me to develop some Peruvian-themed recipes for his next cookbook, Mastering The Art of Plant-Based Cooking. Ten Speed Press is the publisher and the cookbook will include 300 recipes with contributions by several recipe developers.
Mastering the Art of Plant-Based Cooking, @joeyonan’s announcement