Vegan Exotic Cuisine

Vegan Squash Locro

 (Country of origin: Peru)

 Yield: 4 servings

1 red onion, chopped

3 cloves garlic, minced 

2 tablespoons vegetable oil

1 pound butternut squash, peeled and cubed

2 yellow potatoes, cubed

Kernels from 2 ears of corn

1/2 cup vegetable broth

1/2 cup peas

8 ounces (1/2 block) firm tofu

1 tablespoon dried oregano

1/2 cup nondairy milk

Salt and pepper, to taste

4 pitted black olives, halved

Heat the oil in a medium-size pan over medium-low heat. Add the onions and garlic and cover with a lid. Cook until the onions are translucent. Add the jalapeño, cover, and cook a few minutes longer, stirring occasionally with a wooden spoon. Add the squash and broth, cover, and cook until the squash softens and becomes a mash. Add the potatoes, corn, peas, and oregano. Cook until the potatoes are done, stirring occasionally (you can add more vegetable broth as it's needed). Add the tofu and milk, stir, and cook for 5 more minutes. Season to taste. Garnish each serving with an olive, and serve with white rice.

Monica Vereau Trzaska

Monica Vereau Trzaska is certified in  wildlife rehabilitation, a staunch vegan, animal rights advocate, and great cook. She and her husband, Jeff, have saved many animal's lives, and share their home with their beloved cats.  They are also a great source of where and what to eat for vegans!

Volume 1, Issue 3, Posted 4:12 PM, 12.18.2013