Radically healthy papa a la Huancaina
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cashew Cheese:
  • 1 cup raw cashews (soaked overnight)
  • ¼ cup water
  • 1 tbsp lemon juice
  • ½ tbsp nutritional yeast
  • 1 shallot, finely chopped
  • Salt and pepper, to taste
  • For the dish:
  • 12 cooked organic mini potatoes
  • 1 cooked yam cut in slices
  • 2 tbsp (or more, depending on your taste) aji amarillo paste
  • 1 yellow bell pepper, chopped
  • 2 tbsp olive oil
  • ½-1 cup cooked quinoa
  • ½-1 cup cashew cheese (or queso fresco)
  • 1 cup milk
  • Salt and pepper, to taste
  • 4 radishes
  • 12 black olives (the meaty, purple ones)
  • Spinach and baby kale
Instructions
  1. Cashew Cheese:
  2. Process in a blender all the ingredients together and refrigerate for at least a couple hours (more is better).
  3. For the dish:
  4. In a blender process aji amarillo paste, bell pepper, oil, quinoa, cheese, milk, salt and pepper, adding more of any ingredient you think necessary to get to the right consistency and taste. It should be spicy and creamy (like fresh mayonnaise).
  5. Cover 4 plates with a bed of kale and spinach. Place potatoes and yam slices on top, and cover with the aji amarillo mixture. Decorate with olives, and radishes cut in half.
Recipe by PERU DELIGHTS at https://perudelights.com/meatlessmondays-radically-healthy-papa-a-la-huancaina/