I am developing my cookbook, The Vegan Peruvian Kitchen, and looking for a publisher. It’s aimed at vegan home cooks interested in world cuisines and will feature 100 plant-based recipes inspired by Peru’s Indigenous, European, African, Chinese, and Japanese culinary cultures.
![The Vegan Peruvian Kitchen](https://www.piscotrail.com/sf/media/2021/07/the-vegan-peruvian-kitchen-cookbook-cover.jpg)
My cookbook’s approachable recipes illustrate veganizing techniques for traditional and original pisco cocktails, street food, appetizers, empanadas, sandwiches, ceviches, escabeches, soups, stews, stir-fries, and desserts that I’ve transformed using plant-based ingredients like tofu, tempeh, or soy meats. Indigenous Peruvian ingredients—potato, quinoa, corn, tomato, and hot peppers—are also prominent.
Vegan Recipes
- Vegan Pisco Sour
- El Capitán Variations
- Blueberry Limonada
- Gazpacho Andino / Andean Tomato Soup with Quinoa and Mint
- Papa a la Huancaina / Andean Potato Salad with Creamy Cheese Sauce
- Palta Rellena / Avocado Stuffed with Chickpea Salad
- Tacu Tacu / Afro-Peruvian Fried Rice and Lentil Cake
- Empanadas sin Carne / Empanadas with Vegan Ground Beef
- Carapulcra / Afro-Peruvian Chickpea Stew
- Seco sin Carne / Meatless Carrot and Potato Stew
- Arroz Chaufa / Chinese-Peruvian Fried Rice
- Tallarines Rojos / Italian-Peruvian Spaghetti in Tomato Sauce
- Quinua con Leche / Quinoa Oat Milk Pudding
- Dulce de Camote / Sweet Potato Pudding
- Arroz Criollo / Creole Rice