WHAT IS AJI DE GALLINA? Find out on this episode of  #LunchBreakLIVE, a daily plant-based cooking show, with today’s guest chef,  Andrés Velarde.   Today he will be cooking a traditional Peruvian dish using mushrooms!

 

https://www.facebook.com/JaneVelezMitchell/videos/741533456608728/

 

Let’s hear a little about Andrés and find out what he is up to in life and where his passions are leading him…

“My name is Andrés, I’m 25 years young and an animal rights activist from Perú.

Since my early days, I had a passion for cooking, writing, business, and philosophy. I believe people have 2 lives: the second one starts when we realize we only have one, as Confucius said.  Hence, my life began on November 3rd, 2017 – when I went vegan and decided to use my passions to advocate for the animals. 

I created Andrés With Words (IG: @andreswithwords) in early 2018 – where me and my contributors write about ethics, especially veganism.  I worked for my first vegan-led vegan startup (VegReady) in December 2018, where I stayed for a year and a half – living with my teammates in a plant-based startup incubator in Lima, Perú-and adopted a business mindset to bring veganism to the masses.

I started Andrés With Plants in September 2019, which is my vegan activism account (IG: @andreswithplants)– I cook, show my story as an activist, and share my thoughts with the rest of the world. With my influencer status, I freelanced as a Social Media Manager and Editorial Director for other companies, such as VeganHashtag (IG:@veganhashtag) and Vegan Health Pack (IG:@veganhealthpack). 

I started a podcast in 2020 called Andrestimated, where I interview accomplished animal rights activists and educate myself on the meaning behind animal advocacy. Currently on episode 10.

I’m aware of the moments of a peak in my life. And I’m currently in one, working for WisdomHaus.org – a demonstration community in Lima, Perú for intentional 21st-century living, built upon the simple Dean Ornish lifestyle program for disease-free longevity, while profoundly addressing the major causes of global warming and creating an activist nod. So, not only can non-vegans come over to live with healthy, inspiring vegans, but we foster their inner vegan activist and be aware of the great service they can do for this world. 

So, my life’s mission is to leave this world a better place by removing animal exploitation from our supply chains and learning to live together.” 

 

Okay so back to the kitchen magic, straight from Peru!  This dish looks super yummy and really quite easy to make.  I hope you will try this at home and let us know how you like it.

 

creamy mushroom sauce

The finished dish!

 

creamy mushroom sauce

'Plant-based Ají de Gallina'

Course Main Course

Ingredients
  

  • 1 chopped Onion
  • 4-5 cloves of Garlic
  • Salt & pepper to taste
  • Ají mixture: Ají Limo 3 tbsps , Ají Mirasol (1 tsp), Ají Panca (1/8 tsp)
  • 100 gr of Soaked bread soaked on water or plant milk
  • 250 ml of Vegetable broth
  • 250 ml of Plant milk I used soy milk
  • 100 gr of Button/Portobello Mushrooms
  • 4 Boiled potatoes
  • 250 gr of Rice

Instructions
 

  • In a hot pan with some olive oil, toss in your onions and garlic cloves along your spices and the 3 ají mixtures. Let cook for about 3-4 minutes.
  • Then, add your soaked bread and let cook for 2-3 minutes. After that, add your vegetable broth and let simmer for 5 minutes.
Keyword vegan
Tried this recipe?Let us know how it was!