Hearts Retablo
The first time I cooked for my girlfriend marked the beginning of my journey as a vegan Peruvian chef. Planning the menu, I profoundly thought about how to transform a traditional dish with animal protein using only plant-based ingredients. I wanted to not only preserve the flavors and textures of the original, I wanted to make it better.
Vegan Ceviche at Green Point in Cusco
In previous blog posts, I shared my motivation for turning vegan, and what the past year has been like for me as a new vegan. Now, I reflect on what it means to be Latino and vegan. Could I give up the comfort food of my youth, or would I loose part of my identity? I also wondered what it would be like to travel in Peru as a vegan.
Nico Cooking at Farm Dinner, Photo by Alec Zimmerman
After transitioning to a plant-based diet a year ago, I returned to running on mountain trails; but I’ve also learned to cook again, explored the West Coast vegan food scene, discovered vegan restaurants around the world, and moved to Oregon to live with my girlfriend. In other words, I’ve embraced living a vegan lifestyle.
Eat & Run by Scott Jurek
A year ago, after decades of cooking traditional Peruvian dishes, I did something that I never thought possible: I transitioned to a plant-based diet. The motivation was my health and passion for running on mountain trails. Determined to make a positive life change, I came up with my own how-to-become-vegan plan.
Vegan Pisco Sour
The Pisco Sour is not only the National Drink of Peru, it’s the first cocktail I imbibed—at the age of 10. So, once I transitioned to a plant based vegan diet, I thought I had to give up my cherished cocktail.