My grandma is in town and she is an expert in Bolivian cuisine. Bolivians LOVE meat, and when I visit Bolivia, it is sometimes difficult to find veggie food there. Their main diet consists of meat, potatoes and rice (among other things), and there are many staple dishes that are popular. My friends and relatives always ask what it is that I eat, because without meat, it isn't a meal for them! There is a plethora of veggie dishes that are delicious and filling and with an open-mind you can try so many different food. There are endless vegan dishes that you can cook up! My grandma made some quinoa soup for us and I will be sharing her recipe with you today. In addition, I made veggie croquettes (from the veggie remains after juicing - see yesterday's post) with fingerling potato salad.
- 2 cups of washed quinoa (approximately)
- a bit of cumin and garlic powder
- 1 large onion, chopped
- 3 carrots grated
- 1 pepper, chopped
- 1 cup of thawed green beans, cut into small pieces
- 1 cup of celery, chopped
- 2 russet potatoes, cubed
- parsley or cilantro for garnish
Depending on how many people you would like to serve, add more or less water, veggies, and quinoa. We served 6 people with this dish. In a good sized pot, bring water to a boil and add the washed quinoa. Saute the onion, pepper, and carrots with a bit of oil. After the quinoa has been cooking for about 15 - 25 minutes, add the sauteed veggies, celery, garlic powder, cumin and salt. Bring to a boil, and add the potatoes. After the potatoes are cooked add the thawed green beans and simmer for a few minutes. When serving, add some parsley and/or cilantro for garnish!
Note: You can add as much veggies as you like, the more the better!!
- 4 to 6 cups of veggie remains after juicing a variety of veggies (see yesterdays post!)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup of walnuts, chopped to small pieces
- 1 tsp of coriander
- 1 jalapeno chopped (optional)
- coconut milk
- whole wheat flour
- salt to taste