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The story

Sofia owns a hostel and a restaurant called Sofy’s Glocal Cuisine in Cuenca, Ecuador. The name glocal comes from the words global and local – a fusion between global and local food, which is shown in the courses she is serving.

She lives in Cuenca along with her 18-year-old daughter that she had when she was 18, her boyfriend who comes from Uruguay and her 5 cats and 2 dogs. She decided to study to become a chef and start her own restaurant to convince her family that a woman can make a living by running a restaurant. She has proven successful and I am very happy that she invited me to her restaurant. Sofia is a very friendly soul and she dreams of someday taking her entire family (including cats and dogs) to live in Mexico for a while.

Check out the video to get to know Sofia more, and to learn how to cook this amazing vegan dish.

 

About the food

Sofia has created a fantastic dish. It is the most popular dish in her restaurant, and I understand why. It consists of quinoa, a homemade ratatouille and caramelized vegetables. When you taste the vegetables that are caramelized in sugar and red wine – heaven! The dish is vegan and she calls it “wild quinoa”. Make sure to serve the dish the same way that Sofia has done, making it much more fun to eat and a sure way to impress your guests.

 

Next link in the chain

My next video for you guys will be from Huaraz, Peru, with a chef named Jhon. He will share the best recipe for ceviche with us. It’s honestly the best ceviche I have tried here in South America (this guy definitely knows what he is doing).

 

The recipe (vegan wild quinoa)

 
 
Ingredients

1 portion

Home-made ratatouille:
Olive oil
3 garden onions, chopped
5 cloves of garlic, chopped
3 red bell peppers, sliced
1 eggplant, sliced
1 yellow zucchini, sliced
1 green zucchini, sliced
3 bay leaves
1 tsp thyme
1 tsp oregano
1/2 tsp fennel seeds
Salt & pepper
5 tomatoes, sliced

On the day of serving:
1 cup boiled white quinoa (1 dl uncooked quinoa)
1 tsp olive oil
1 cup home-made ratatouille
1 tbsp vegetable broth
2-5 mushrooms (use the type of mushroom you like, mix several types if you like)
2-5 artichokes, canned
2-5 heart of palms, canned
1-2 cloves of garlic
½ tsp estragon
1 tbsp brown sugar
½ cup red wine
Salt & pepper

For decoration:
Edible flowers, we use alheli and marigolds
Edible gold dust
Balsamic vinegar

 

 

How to

 

 

The ratatouille:
You can prepare the ratatouille a couple of days before if preferred. Just keep it covered in the fridge and reheat on the day of serving.

Fry the onions in the olive oil until softened, add the garlic and the bell pepper. Let it cook for 8 minutes on low heat, then add the eggplant and zucchini along with the herbs, salt and pepper. Let it cook for 10 more minutes then add the tomatoes. Let it cook on very low heat for another 12 minutes. Remove from the heat.

On the day of serving:
Boil the quinoa. Heat up a pan with some olive oil, add the quinoa, the ratatouille and the vegetable broth. Spread it out to an even layer in the pan, and fry on medium level for a couple of minutes until it’s really hot. Let it rest in the pan while you are cooking the other vegetables.

Heat up another pan with some olive oil, add the mushrooms, the artichokes and the hearts of palm. Fry on high heat until they start to get some color. Add some pressed garlic and estragon and keep frying until the vegetables are golden. Add salt & pepper to taste. Add the sugar to the pan, stir it so it is well mixed with the vegetables and add the red wine. Let it caramelize (1 to 2 minutes). Remove from the heat and mix it together with the quinoa/ratatouille.

Plating:
Form a circle with the quinoa/ratatouille and place the vegetables on top of it. Decorate with some edible flowers, balsamic vinegar and some gold dust. If you want to see what Sofia did when she plated the food, have a look at the video 😊

Svenskt recept / swedish recipe (vegan vild quinoa)

 
 
 
 
 
Ingredienser

1 portion

Hemgjord ratatouille:
Olivolja
3 gula lökar, hackade
5 st vitlöksklyftor, hackade
3 st röda paprikor, skivade
1 aubergine, skivad
1 gul zucchini, skivad
1 grön zucchini, skivad
3 lagerblad
1 tsk timjan
1 tsk oregano
1/2 tsk fänkålsfrön
Salt & peppar
5 st tomater, skivade

På serveringsdagen:
2,5 deciliter kokt vit quinoa (1 dl okokt quinoa)
1 tsk olivolja
2,5 dl hemgjord ratatouille
1 msk grönsaksbuljong
2-5 st svampar (använd den svamp du gillar, mixa gärna flera sorter)
2-5 st inlagda kronärtskockor
2-5 st inlagda palmhjärtan
1-2 vitlöksklyftor
½ tsk dragon
1 msk brunt socker
1 dl rött vin
Salt & peppar

Dekoration:
Ätbara blommor
Ätbart guldpulver
Balsamvinäger

 

 

 

Så här gör du


Ratatouillen:

Du kan förbereda ratatouillen ett par dagar i förväg om du vill. Förvara den i en burk i kylen och värm upp på serveringsdagen.

Stek gul lök i olivolja på medium värme tills de har mjuknat, tillsätt vitlök och paprikan. Sänk värmen till mycket låg och låt tillagas i 8 minuter. Tillsätt aubergine, zucchini, örter, salt och peppar och låt stekas i ytterligare 10 minuter. Tillsätt tomaterna och låt tillagas i ytterligare 12 minuter. Tag bort från värmen.

På serveringsdagen:
Koka quinoan. Värm upp en stekpanna med lite olivolja, tillsätt quinoan, ratatouillen och grönsaksbuljongen. Sprid ut till ett tunt lager och stek på medium värme i ett par minuter tills det är riktigt varmt. Låt det vila i pannan medan du tillagar de andra ingredienserna.

Värm upp en annan stekpanna med lite olivolja, tillsätt svampen, kronärtskockorna och palmhjärtan. Stek på hög värme tills de börjar på färg. Tillsätt pressad vitlök, dragon och stek tills grönsakerna är gyllene. Tillsätt salt och peppar. Tillsätt socker, rör om väl och tillsätt det röda vinet. Låt det karamelliseras (1-2 minuter). Ta bort från värmen och blanda med quinoa/ratatouillen.

Servering:
Forma en cirkel av quinoa/ratatouillen och toppa med grönsakerna. Dekorera med några ätbara blommor och balsamvinäger. Avsluta med att blåsa över lite guld över tallriken för att lyxa till det lite extra! Om du vill se hur Sofia gjorde när hon lade upp maten, ta en titt på filmen 😊

 

Do you have any questions about this recipe? 

Don’t be shy, just ask me and I will answer as soon as possible. Maybe you have cooked it and want to share your thoughts about it? Go ahead, I’d love to get in contact with you 🙂

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