Locro is a traditional stew from the Peruvian Andes, made with squash, chili peppers, cheese, and herbs. I absolutely love this dish, not only because it’s incredibly delicious, but because that intense-colored squash is so nutritious too. In Peru people eat this accompanied by white rice (they eat everything accompanied by white rice, for that matter); but of course, being the health conscious foodie that I am, I don’t. I either serve it with some brown rice or quinoa, or eat it on it’s own or with a side salad. I also make it vegan, especially now that I’ve gone completely dairy free, so I use tofu instead of cheese, and if it’s spicy I like adding some coconut cream to balance the heat.
Don’t worry if you can’t find the specific chili peppers we use in Peru. You can replace with your chili of choice, or leave this out completely. Bon appetit!
|Zucchini and Sweet potato locro|| |
- 2 tablespoons olive oil
- ½ red onion, chopped
- 2 garlic cloves, chopped
- 2 teaspoons aji amarillo paste (optional)
- 1 sweet potato, peeled and cubed (or unpeeled if it's organic and you like the skin)
- 1 large zucchini, cubed
- Salt and pepper, to taste
- 2 cups vegetable stock
- ½ cup organic corn
- ½ cup peas
- ½ cup cubed tofu (organic and non GMO)
- ½ cup coconut cream
- ¼ cup chopped cilantro
- Heat the oil in a medium pan over medium heat, and sauté the onion and garlic for 5 minutes, stirring occasionally.
- Add the chili pepper paste, sweet potato, zucchini, salt, and pepper, stir well for two minutes, and add the vegetable stock.
- Turn the heat to high, and when it boils cover the pan and turn the heat to low.
- Simmer like this for 20 minutes, add the corn and peas, and cook for an extra 3 minutes.
- Turn off the heat, add the tofu and cream, and serve sprinkled with cilantro.