Known as seviche or ceviche, this lime-marinated salad from Peru is traditionally made with raw fish or scallops, but cannellini or other white beans are also well suited to the zesty marinade.
1 1/2 cups cooked or 1 (15.5-ounce) can white beans, drained and rinsed
1/4 cup fresh lime juice
1/4 teaspoon salt
1/4 teaspoon cayenne
1 large ripe tomato, chopped
2 teaspoons minced parsley
1 scallion, minced
2 teaspoons chopped capers
1/4 cup olive oil
1/2 teaspoon sugar, or natural sweetener
4 cups torn salad greens
Place the beans in a shallow bowl with 2 tablespoons of the lime juice, the salt, and 1/8 teaspoon of the cayenne, and toss gently to coat. Refrigerate, covered, for 1 hour.
In a bowl, combine the tomato, parsley, scallion, capers, olive oil, the remaining 2 tablespoons of lime juice, sugar, and the remaining 1/8 teaspoon cayenne and stir until well blended. Arrange the salad greens on small salad plates. Place the bean mixture on top of the lettuce and drizzle with the dressing.
Serves 4
Quinoa is an ancient grain native to Bolivia and a mainstay of the Bolivian diet, along with potatoes and corn. Quinoa is available in natural food stores and well-stocked supermarkets. It makes an interesting change from rice and is also quite nutritious. Avocados are also plentiful in Bolivia and are often included in holiday feasts.
3/4 cup quinoa
2 tablespoons olive oil
1 small red onion, minced
1 ripe tomato, chopped
1 serrano chile, seeded and minced
1 tablespoon minced parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ripe Haas avocados
1 tablespoon lemon juice
4 large butter lettuce leaves
Cook the quinoa according to package directions. Set aside. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onion, cover and cook for 5 minutes to soften. Transfer the onion to a bowl. Add the reserved quinoa, tomato, chile, parsley, salt, and pepper, and mix until well combined.
Carefully halve the avocados lengthwise and remove the pits. Running a small knife between the avocado skin and flesh, remove the pulp, keeping the shells intact. Cut the avocado pulp into 1/2-inch dice and add to the quinoa mixture. Add the lemon juice and the remaining 1 tablespoon of oil and toss gently to combine. Taste and adjust seasonings. Spoon the mixture into the reserved avocado shells and serve immediately on salad plates lined with lettuce leaves.
Serves 4
My friend Patty Gershanik is from Argentina and her description of the ubiquitous grilled beef dishes in her native land inspired this vegan alternative. The Argentineans use lemons in a variety of dishes, and much of their cuisine has been influenced by Italian and Spanish immigrants.
1/3 cup fresh lemon juice
1/2 teaspoon plus 1/4 teaspoon hot red pepper flakes
1/2 teaspoon salt, divided
1/4 cup plus 2 tablespoons olive oil
8 ounces seitan, cut into 1/4-inch cutlets
1 cup dried bread crumbs
1/2 teaspoon dried oregano
Lemon wedges, for garnish
To make the marinade, combine the lemon juice, 1/2 teaspoon hot red pepper flakes, 1/4 teaspoon salt, and 1/4 cup of the olive oil in a bowl. Arrange the seitan cutlets in a baking dish without overlapping and pour the marinade over them. Marinate for 1/2 hour at room temperature, or several hours in the refrigerator, turning once to spread the seasoning mixture evenly.
Place the bread crumbs in a shallow bowl. Add the remaining 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and the oregano. Remove the seitan from the marinade and dredge in the bread crumbs, pressing the crumbs into the cutlets with your hands.
Heat the remaining oil in a large skillet over medium heat. Add the cutlets and cook until crisp and golden brown on both sides, turning once, 3 to 4 minutes per side. Serve with lemon wedges.
Serves 4
This recipe was inspired by the Peruvian dish called Chancho Adobado. I make my version with tempeh. Serve with warm flour tortillas.
2 (8-ounce) packages tempeh
1 1/2 cups orange juice
1/2 cup fresh lemon juice
2 tablespoons soy sauce
1 tablespoon mirin
1/2 cup chopped onion
2 garlic cloves, chopped
1 hot chile, minced
1 tablespoon light brown sugar, or a natural sweetener
2 large sweet potatoes, peeled and cut into 1/2-inch slices
2 tablespoons cold-pressed canola oil
1 tablespoon chopped fresh parsley
Simmer the tempeh in a saucepan of water for 30 minutes. Drain, cool slightly, then cut into 1/2-inch strips.
In a blender, combine the orange juice, lemon juice, soy sauce, mirin, onion, garlic, and chile, and process until blended. Transfer the marinade to a shallow bowl, add the tempeh and marinate for 1 hour. Boil the sweet potatoes until tender, about 20 minutes. Set aside to cool.
Heat the oil in a large skillet over medium heat, add the tempeh, reserving the marinade, and cook until browned all over, about 10 minutes. Reduce the heat to low and add the reserved marinade. Cover and simmer, stirring occasionally, until hot, about 5 minutes. Transfer the tempeh to a serving platter and keep warm. Add the sweet potato slices to the sauce and simmer until heated through.
Arrange the sweet potatoes around the tempeh on the serving platter. Pour on any remaining sauce and sprinkle with the parsley.
Serves 4
Stuffing vegetables is popular throughout the world, and Chile is no exception with this recipe for bell peppers stuffed with a spicy tomato-corn mixture.
4 large green bell peppers
2 tablespoons cold-pressed canola oil
1 yellow onion, chopped
1/4 teaspoon nutmeg
1/4 teaspoon cumin
1/4 teaspoon cayenne
1 (14.5-ounce) can diced tomatoes, drained
2 cups fresh or frozen corn kernels
1/2 cup fresh bread crumbs
1/4 cup soy milk
1 teaspoon sugar, or a natural sweetener
1/4 teaspoon salt
2 tablespoons dried bread crumbs
Preheat the oven to 350°F. Slice the tops off the peppers and remove the seeds. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onion, cover and cook 5 minutes, stirring occasionally until softened. Add the nutmeg, cumin, and cayenne, and cook, stirring for 1 minute. Add the tomatoes to the skillet and cook until the mixture thickens, about 3 minutes. Add the corn and mix well. Set aside.
In a small bowl, combine the fresh bread crumbs, soy milk, sugar, and salt and mix well. Add the bread crumb mixture to the skillet and mix until combined. Taste and adjust seasonings.
Fill the peppers with the corn mixture and arrange them in a baking dish. Sprinkle the dried bread crumbs over top. Drizzle the remaining 1 tablespoon of oil over the bread crumbs and add 1 cup of water to the pan. Bake for 45 minutes, or until the peppers are tender but the stuffing is still moist and lightly browned.
Serves 4
This tangy sauce from Brazil adds a burst of flavor to everything from steamed vegetables to grilled tofu.
2 or 3 fresh hot chiles, seeded and chopped
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon sugar, or a natural sweetener
1 teaspoon salt
Combine all the ingredients in a food processor or blender and process until blended. Let stand for 1 hour at room temperature before using or cover and refrigerate until ready to use.
Makes about 1 1/4 cups
