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.
The second recipe to use the chicha morada base, is a mazamorra morada or purple corn pudding. The pudding is similar in flavor to the chicha morada drink, but with some dried prunes, a creamy consistency, and a sprinkle of cinnamon, there is no mistake that this is a dessert. And as you know, desserts are like medicine to me. Read more →
The first recipe to use the chicha morada base, is a chicha morada or purple corn drink. In the Andes of Peru, chicha is sometimes fermented to make an alcoholic beverage but this version does not contain any alcohol. Instead, it can be made on the spot and served as a refreshment. As long as you’ve made the base ahead… Read more →
Salsa Criolla has two of my favorite words: salsa and criolla. Salsa of course can refer to the music and dance from the Caribbean, but here it refers to the sauce or spice that adds a special touch to any dish. And criolla or creole refers to the influence of Afro-Peruvian culture in Peruvian cuisine. Not surprisingly, you may be… Read more →
One of my favorite food projects is to “Peruvianize” a dish, that is, take an existing dish and change some of its ingredients to give it a uniquely Peruvian touch. For example, start with a traditional flan, but add quinoa and create the Crema Volteada. Or use quinoa to cook a Quinua con Leche instead of the traditional rice pudding.… Read more →