Food, Fusion and More

This is a veggie quiche that you can do with any left over veggie you have at home. 1 cup of plain nonfat Greek yogurt 3 egg whites 1 egg 1/2 cup of peas 1/2 cup of chop carrots 1/2 cup of yellow corn 1/2 cup of lima beans 2 tbsp feta cheese 2 tsp Italian herbs Mix the eggs and yogurt until completely mix. Add the veggies and poor the mix into a 9 x 9 in pan Bake for about 30 minutes or until brown in the edges. Serve with onion salad and Sliced fried yams.

A perfect soup for a cozy night at home. I took this recipe from one of my vegetarian recipe books, but as always I just made little alterations accordingly with what I have at home. 1 lb carrots 1 tbsp olive oil 1 medium yellow onion 1 celery stalk 2 small red potatoes 4 cups of water ( I used homemade vegetable stock) 1/2 cup of soy milk (or any milk you prefer) Trim the carrots, peel and cut into chunks. Heat the oil in a large pot. Fry the onion over low heat for about 4 minutes, until softened but not browned. Cut the celery stalk into slices. Add the celery and potato to the onion in the pot, cook for a few minutes and then add the carrots. Fry over low heat, stirring frequently and then cover. Reduce the heat even further and sweat for about 10 minutes. Shake the pan or stir occasionally so the vegetables do not stick on the bottom. Add the water (or veggie stock), bring to boil and then partially cover and simmer for about 10 - 15...

This is a recipe very similar to my hummus recipe but it uses pinto beans. I served this pate with fresh celery and thin crisp crackers. Ingredients 15 oz of pinto beans, cooked and drain (you can use a can of beans) 1 cup of nonfat cottage cheese 1 tsp olive oil juice of 1/2 lemon 3 tbsp of chopped fresh parsley Salt and pepper to taste. Blend the beans, garlic, cheese and lemon juice in ta food processor until smooth. Add chopped parsley and mix completely.  Chill the pate so that it sets firm.

I learn how to do this sauce from years of watching my mother making spaghetti.  In my parents house it was made with chicken, in our home in Ellensburg we do it with "meatballs" (the vegetarian ones). I use the Quorn bran. They are very tasty but I have an specific way to start them, because if I don't do it like that they will be saggy and not very good. Red sauce: 6 Roma tomatoes 2 medium carrots 1 yellow onion chopped 3 garlic cloves chopped 1 cup of dry mushrooms 3 dry bay leafs 1 tbsp olive oil 1tsp achiote * optional salt and pepper to taste Peel and cut the tomatoes in big chunks, put them in the food processor, until they are a nice red pure. Peel and grate the carrots. Soak the dry mushrooms in warm water for at least 10 minutes. The mushrooms I use, I brought  them from Lima, in a seal package, if you know what kind of mushrooms they are please let me know because it will be great to use them more often. In ...

Another way to cook Quinoa, this time a good friend of mine, Anahi, sent me this recipe and I thought it was great, according to my husband is the best quinua recipe ever. I have to say, it's pretty tasty and easy to make. I did some adjustments to the recipe to make it just a little faster. Stuffed Quinua: 1cup of quinoa 1 lb yukon potatoes (about 4 medium potatoes) 1 tbsp olive oil Salt to taste Filling: 1 lb Ground beef, I always use the "meatless" beef but you can use any kind of ground "meat" 1 medium onion 2 garlic cloves 2 tbsp of aji colorado* optional 1 tbsp olive oil 2 tbsp raisins* optional 8 black olives or kalamata olives 1 hard boil egg Salt to taste First boil the potatoes until cook, peel and mash them. Set a side. Cook the Quinua in 3 cups of water until the grain cooks and then drain. Add together the cook quinoa and mash potatoes together, with olive oil and salt to taste. Set a side. For the filling: In a p...

 This is another traditional Peruvian dish, with ingredients that you can find easily at the store. The name in Spanish is "Seco" (it means "dry") I think it has a lot of Indian influence, I have tried something very similar in an couple of Indian restaurants. In Peru, the traditional way to do it is with lamb, beef or chicken. I did it with zucchini instead of meat. Seco de Zucchini 1 medium zucchini 2 bunches of cilantro 3 garlic cloves 1/2 red onion 2 medium carrots 2 medium Yukon potatoes 1 cup of frozen peas 1 cup of frozen yellow corn 1 tsp aji amarillo *optional 1 tsp aji colorado*optional 2 tsp dry cilantro *"verdecito" First as always chop the fresh veggies. Zucchini is bite sizes, carrots are little squares and potatoes in quarters. Finely chop the onions and garlic. Set a side For the cilantro, after you wash and rinse it, put it in the blender with 1/2 cup of water, and make a pa...

Now we have several elements to combine from previous dinners like, Hummus, salad dressing, stuffing from the avocados, well we put them all together and call it "burgers for dinner" Tonight's menu was: Hummus veggie burger and salad. For the Salad: 1 cup of Arugula 1 cup of Mix greens 1 cup of chop celery 1/4 cup of kalamata olives 1/4 cup of green olives 5 small pepperoncini 2 tbps feta cheese 2 tbps "my aunt Dina's dressing" The veggie burgers I like the most are "grillers" from Morning Stars. You can find all the vegetarian "meat" in the frozen isle, next to the frozen veggies. A very simple way to combine all of our things from the fridge and make it a tasty dinner. I have to confess that I am not a fan of bread, and not because I don't like them, it's just because they go straight to my thighs, so a lot of times I wrap my burger in lettuce or just bunless. In Lima, at my parents house when we had burg...