Chaufa

Ingredients:

1 carrot, chopped
2 tablespoons oil
1/2 tablespoon ginger, minced
2 cloves garlic, minced
1 red bell pepper, chopped
2/3 cup palm hearts, sliced
1 cup cherry tomatoes
2 shallots, quartered
2 kale leaves, stemmed and chopped
2 cups rice, cooked
2 tablespoons soy sauce
salt, to taste
2 teaspoons sesame oil
6 brazil nuts, chopped
huancaina sauce

Cook the carrot in the oil and add the ginger and garlic followed by the bell pepper. Stir in the palm hearts, tomatoes, and shallots. When the tomatoes are blistered, add the kale. Stir until kale is wilted and add the rice, soy sauce, and salt. Fold in the sesame oil and brazil nuts. Garnish with huancaina sauce.

Cilantro and Red Onion Bread

Ingredients:

1/2 cup brazil nut milk (or almond milk)
1-1/2 tablespoons sugar
1 tablespoon vegan butter
1/2 cup water
2-1/4 teaspoon yeast
1-1/3 bread flour
1/2 red onion, finely diced
a handful of cilantro, chopped
cracked black pepper
sea salt
fine sugar

Heat the milk and stir in the sugar and butter.

Heat water to room temperature and add the yeast. Set aside.

Combine flour and liquids. Add more flour as needed and the onion and cilantro. Let rise for 45 minutes. Transfer dough to lined loaf pan and sprinkle the surface with black pepper, sea salt, and sugar.

Bake for 1 hour at 350. Sprinkle with more cilantro if desired and let cool.