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South and Central America Zaar World Tour 2011

Put together for the Zaar World Tour#7 2011.

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Loosely adapted from the well-known Peruvian dish, Arroz con Pato, which is very similar to the ubiquitous Spanish Arroz con Pollo, but without the tomatoes. It's also a little spicier, and has thePeruvian addition of a dark beer as part of the liquid(you can sub veg. broth). Peruvian food is unique and delicious-- a cultural mix of native Indian, Spanish, African, Italian, Chinese and, more recently, Japanese cooking. From Bryanna's book "20 Minutes to Dinner", and posted on VeganFeastKitchen.

Recipe #509068

This sauce is popular in South America and the Caribbean. It is usually served with meat such as barbequed chicken or steak but it also tastes great on baguette or other fresh bread. From Baltic Maid.

Recipe #505382

Meat eaters may get jealous when they see and smell the roasted bell peppers stuffed with mushrooms, carrots, spinach, quinoa and nuts. For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers. Try subbing poblano peppers for the bell peppers for a little more spice! Some people love the cinnamon, some don't. Serve with pasta sauce if you like. You can use chili powder or even curry powder instead if you like. I got this from Whole Foods, but have changed it just a bit to suit my taste. .

Recipe #466418

As I venture more into vegan eating, I'm starting to use more quinoa and love the uniqueness of it! Here is a pretty and delicious salad, I hope you enjoy it. Adapted from The Vegan Chef.

Recipe #460204

A popular breakfast beverage in South America, make this mixture at night and reheat in the morning. It's a thick, slightly sweet drink full of nutrients and protein from the quinoa. From the Whole Planet Foundation. I haven't tried this yet, so putting it here for safekeeping! It sounds good!

Recipe #456157

I got this off a package of Lundberg gourmet whole grain rice mix. I have changed the recipe slightly. I think this would also be good with a little cumin added.

Recipe #207221

This makes a nice, light supper or lunch. Or cut into wedges and serve as appetizers. I'd even eat it for breakfast! Dobladas means folded and that's just what you do with the tortillas. If you can't find Farmer cheese(or queso fresco or queso de capas), use cottage cheese and strain in a cheesecloth for several hours in a cool place.

Recipe #455709

Creamy with half and half and pureed chickpeas, the warm spice of cumin and garnished with cilantro. If you don't care for cilantro, use parsley. This recipe can be halved or doubled easily. Enjoy!

Recipe #455640

A vegetarian main or side dish from Columbia, South America. You can serve with warm tortillas, or, if you like, serve with tortilla chips.

Recipe #455631

A typical Costa Rican recipe for salsa, which is served with black beans, black bean soup, rice, etc. . Adapted from Lifelines magazine. Enjoy!

Recipe #307164

A Bolivian vegan recipe from Around the World. The salsa is also typical of Ecuador, Chile, Peru, and northern Chile. Enjoy!

Recipe #307531

I just saw this on Ten Dollar Meals by D'Arabian and had to share! I have tweeked just a leeetle bit!

Recipe #389196

Know as salsa para asados, this sauce can also be used as a marinade. Serve with grilled meat, a green salad and creamy polenta, orzo or crusty bread. Adapted from The Book of Latin American Cooking by Elisabeth Lambert Ortiz.

Recipe #382160

One of the recipe testers for Foodnetwork called home to recreate this family food memory-from Peru to you! I got this from the Food Network Kitchens cookbook, a prize I won in the Iron Chef game! :)

Recipe #385304

Potatoes actually originated in South America. This is a traditional Peruvian combination of potatoes and peanuts and will be even more authentic if you can find blue potatoes.

Recipe #404981

This spicy butter is especially good on sweet vegetables like carrots, beets, sweet potatoes and corn. Enjoy! Adapted from Vegetarian Cooking for Everyone Cookbook by Deborah Madison.

Recipe #426807

Mmmm, a zesty South American pesto adds so much flavor to this combo of tender fish, crunchy veggies and sweet mango! Adapted from Wraps by Mary Barber, Sara Corpening and Lori Narlock.

Recipe #430701

Máchica is a sweetened, spiced grain blend that Ecuadorans use to enrich the texture and flavor of drinks. Spanish colonists brought this cooking technique to Ecuador from Mexico, where corn is used instead of barley. Adapted from Food & Wine magazine.

Recipe #447510

Looking for yummy South American recipes for the Zaar World Tour#7, I came across this on the internet. Enjoy!

Recipe #455570

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