This month we are taking a trip to South America, Peru. My globe trotting husband has recently visited Peru on business and just like his other trips he didn’t get a chance to visit any of the historic or touristic places. He brought us fridge magnets and a Peru key chain as souvenirs 🙂 I actually made a sweet quinoa porridge for today, but I was not happy with the way it turned out, so didn’t take pics and then procrastinated until the last minute to make today’s dish. I found this vegetarian version of Arroz Tapado on Peru Delights blog and loved how colorful and fresh the dish looked. Traditional Arroz Tapado is made with ground meat. It is a beautiful layered dish that has the meat layered with rice. The addition of black olives, raisins, boiled eggs seemed a little odd to me, but they all work together so well in the dish. The salty bite of olive followed by the sweet plump raisin and creamy egg just makes this dish taste amazing. I used soy granules instead of meat to make it vegetarian. Skip the egg and you have yourself a delicious vegan meal. Recipe adapted from here:
