LOMO SALTADO
A Peruvian Stir-Fry
Vegan & Gluten-Free Version
INGREDIENTS:
2 Portobella Mushrooms
1 lb Button Mushrooms
2 Vine Ripened Tomatoes
1 Green, 1 Yellow, 1 Red Pepper
4 Aji Peppers
1 Medium Red Onion
2 Cloves Of Garlic
1 small thumb of Ginger
2 tablespoons of Gluten Free Tamari (or Liquid Aminos)
1 tablespoon of Rice Wine Vinegar
1/4 teaspoon of Ground Cumin
1/4 teaspoon of Liquid Smoke
juice of 1 small lime
1/2 tablespoon of Coconut Oil
1 tablespoon of Finely Chopped Cilantro
Baked Sweet Potato Fries:
2 medium Sweet Potatoes (or 1 extra large)
1/4 teaspoon of Paprika
1/4 teaspoon of Cayenne
Salt to taste
1 teaspoon of Olive Oil (optional)
LOMO SALTADO
A Peruvian Stir-Fry
Vegan & Gluten-Free Version
INGREDIENTS:
2 Portobella Mushrooms
1 lb Button Mushrooms
2 Vine Ripened Tomatoes
1 Green, 1 Yellow, 1 Red Pepper
4 Aji Peppers
1 Medium Red Onion
2 Cloves Of Garlic
1 small thumb of Ginger
2 tablespoons of Gluten Free Tamari (or Liquid Aminos)
1 tablespoon of Rice Wine Vinegar
1/4 teaspoon of Ground Cumin
1/4 teaspoon of Liquid Smoke
juice of 1 small lime
1/2 tablespoon of Coconut Oil
1 tablespoon of Finely Chopped Cilantro
Baked Sweet Potato Fries:
2 medium Sweet Potatoes (or 1 extra large)
1/4 teaspoon of Paprika
1/4 teaspoon of Cayenne
Salt to taste
1 teaspoon of Olive Oil (optional)
Directions:
Slice all the vegetables into long thin strips, cut the tomato into wedges and finely chop the garlic, cilantro and ginger.
Heat a large wok or pan, add the coconut oil or you can water saute. Start by cooking your onion, ginger and garlic for a couple of minutes. Once your onions soften, add the mushrooms and stir-fry til they soften up. Now add all peppers and cook for a few minutes. Add the sauce and stir it in. Finally add the tomatoes and cook them for a couple of minutes.
Top with a little cilantro.
Directions For Sweet Potato Fries:
Pre-heat oven to 450 degrees Fahrenheit. Grease a baking sheet.
Peel and cut the sweet potatoes into wedges. Toss with olive oil, salt and spice.
Spread out the potatoes onto the baking sheet. Bake for 25-30min or more, depending on how crispy you want the fries to be.
Slice all the vegetables into long thin strips, cut the tomato into wedges and finely chop the garlic, cilantro and ginger.
Heat a large wok or pan, add the coconut oil or you can water saute. Start by cooking your onion, ginger and garlic for a couple of minutes. Once your onions soften, add the mushrooms and stir-fry til they soften up. Now add all peppers and cook for a few minutes. Add the sauce and stir it in. Finally add the tomatoes and cook them for a couple of minutes.
Top with a little cilantro.
Directions For Sweet Potato Fries:
Pre-heat oven to 450 degrees Fahrenheit. Grease a baking sheet.
Peel and cut the sweet potatoes into wedges. Toss with olive oil, salt and spice.
Spread out the potatoes onto the baking sheet. Bake for 25-30min or more, depending on how crispy you want the fries to be.
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