03-18-2010, 12:00 PM
Lupie Ayah (aka Kathleen Wells) learned this recipe from a Peruvian chef and modified it for the American vegetarian kitchen;
1 large or 2 small bunches of cilantro. Grab bottom and top with both hands and twist off stems. Wash in fine wire mesh colander.
1 qt veggie broth
4 lg cloves fresh garlic or more if you love garlic
Your favorite fresh or dried chili
1 TB cumin
Blend above in blender with 2 cups of the veggie broth until liquefied. Turn off.
Add: 1 small onion to blender quartered.
1 red bell pepper in large chucks
Pulse blender to chop them up.
Add rest of broth to pot with contents of blender. Add favorite veggies to pot. Yucca is good along with corn on the cob segments. Exotic purple & yellow potatoes are also good when available. For an authentic twist add a dark beer last. They eat this traditionally made with lamb and sprinkled with fresh cancha pop, pop corn made with a large hominy size corn. I’ve seen this at the local health food store under the name “Glad Corn”
Simmer on low until veggies are done. Add the beer 5 minutes before turning off heat, alcohol will be cooked off.
*A 1/2 – 1 cup peas and carrots is usually always added to this recipe. They add a hint of sweetness that meshes quite well with the spicy savory flavors of the cilantro sauce. You can also saute the sauce and use it for flavoring just about anything. Salt using evaporated sea salt to taste.*
This recipe is courtesy of Lupie Ayah. Please check out her wonderful blog, Lupie Ayah's Sit Around The Table Blog .
1 large or 2 small bunches of cilantro. Grab bottom and top with both hands and twist off stems. Wash in fine wire mesh colander.
1 qt veggie broth
4 lg cloves fresh garlic or more if you love garlic
Your favorite fresh or dried chili
1 TB cumin
Blend above in blender with 2 cups of the veggie broth until liquefied. Turn off.
Add: 1 small onion to blender quartered.
1 red bell pepper in large chucks
Pulse blender to chop them up.
Add rest of broth to pot with contents of blender. Add favorite veggies to pot. Yucca is good along with corn on the cob segments. Exotic purple & yellow potatoes are also good when available. For an authentic twist add a dark beer last. They eat this traditionally made with lamb and sprinkled with fresh cancha pop, pop corn made with a large hominy size corn. I’ve seen this at the local health food store under the name “Glad Corn”
Simmer on low until veggies are done. Add the beer 5 minutes before turning off heat, alcohol will be cooked off.
*A 1/2 – 1 cup peas and carrots is usually always added to this recipe. They add a hint of sweetness that meshes quite well with the spicy savory flavors of the cilantro sauce. You can also saute the sauce and use it for flavoring just about anything. Salt using evaporated sea salt to taste.*
This recipe is courtesy of Lupie Ayah. Please check out her wonderful blog, Lupie Ayah's Sit Around The Table Blog .