My dish was not really spicy, simply because we don’t eat spicy. I ended up using red chili paste and Smoked Jalapeño Sriracha from Wild Brine. I decided to use whatever chili paste or spicy sauce I had at home. And although my friend offered to give me some, I didn’t know if that would be plant paradox compliant (but if red chili paste is, this one I linked must be too – probably because the peppers are roasted and skins and seeds are removed) so I passed on the offer. Simply adding two tablespoons of Cassava flour to the sauce made it so creamy and thick that I wonder where the idea of adding bread to such a good dish came from.Įvaporated milk was replaced with full-fat coconut milk, vegetable oil with avocado oil, and white rice with miracle rice (shirataki rice from Miracle Noodle). Like many of the recipes, I saw online suggested using one full loaf of bread to make the sauce (whaaat?). In Romania (where I come from) is a staple in cooking, old chicken – aka hens – makes the best soups, we say.īack to Aji de Gallina, after a quick search, I knew I wanted to give it a try, although some of the ingredients were quite outrageous for a plant paradox girl (haha!). I knew what ‘gallina’ means – hen – but this is something you don’t really find in the western world. Something that is Peruvian cuisine, a family favorite and it’s considered comfort food. What I wanted was something that is less known and not really a fancy dish. Lectin free spicy creamy chicken with miracle rice, walnuts and Parmigiano And by that, I didn’t mean ceviche (which by the way is the first dish he named). I asked my Peruvian friend to tell me one dish that is signature Peruvian and everyone loves. But sometimes, like in this case, I am just being curious about what other people’s favorite foods are. Most of the time they are the result of my own travel and food experiences. I absolutely love the process of re-creating these types of dishes. Converting classic traditional dishes from different countries and regions to healthier versions, aka lectin-free, is my passion.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |