I am developing my cookbook, The Vegan Peruvian Kitchen, and looking for a publisher. It’s aimed at vegan home cooks interested in world cuisines and will feature 100 plant-based recipes inspired by Peru’s Indigenous, European, African, Chinese, and Japanese culinary cultures.
My cookbook’s approachable recipes illustrate veganizing techniques for traditional and original pisco cocktails, street food, appetizers, empanadas, sandwiches, ceviches, escabeches, soups, stews, stir-fries, and desserts that I’ve transformed using plant-based ingredients like tofu, tempeh, or soy meats. Indigenous Peruvian ingredients—potato, quinoa, corn, tomato, and hot peppers—are also prominent.
Vegan Recipes
- Vegan Pisco Sour
- El Capitán Variations
- Blueberry Limonada
- Gazpacho Andino / Andean Tomato Soup with Quinoa and Mint
- Papa a la Huancaina / Andean Potato Salad with Creamy Cheese Sauce
- Palta Rellena / Avocado Stuffed with Chickpea Salad
- Tacu Tacu / Afro-Peruvian Fried Rice and Lentil Cake
- Empanadas sin Carne / Empanadas with Vegan Ground Beef
- Carapulcra / Afro-Peruvian Chickpea Stew
- Seco sin Carne / Meatless Carrot and Potato Stew
- Arroz Chaufa / Chinese-Peruvian Fried Rice
- Tallarines Rojos / Italian-Peruvian Spaghetti in Tomato Sauce
- Quinua con Leche / Quinoa Oat Milk Pudding
- Dulce de Camote / Sweet Potato Pudding
- Arroz Criollo / Creole Rice