Vegan Peruvian causa: A layering guide
Causa, a traditional Peruvian dish, is a testament to the versatility of potatoes. Originating from the Inca Empire, it has evolved over centuries, incorporating Spanish influences. Traditionally made with yellow potatoes and layered with various fillings, this version is vegan and eggless, making it accessible to a wider audience. Let's get cooking and bring a piece of Peru into our kitchens.
Gather the following ingredients
For this recipe, you will need four large yellow potatoes and two avocados. Also, prepare one cup of finely diced red bell pepper and one cup of cooked peas. You'll use the juice of two limes for flavoring. Season with salt and black pepper according to your taste preferences. Olive oil will be used for dressing, and fresh parsley is needed for garnish.
Prepare the potato base
Begin by boiling the yellow potatoes until they are tender enough to mash. Once boiled, peel them while still warm and mash thoroughly in a large bowl. To this mashed potato, add lime juice, salt, and black pepper according to taste. The goal is to have a smooth and flavorful base that will hold its shape when layered.
Create the avocado layer
As the mashed yellow potatoes cool slightly, it's the perfect time to prepare the avocado layer. Begin by peeling and removing the pits from the avocados. In a separate bowl, mash them well. To this, add a pinch of salt and some lime juice. These additions prevent browning and enhance flavor. Aim for a creamy, easily spreadable consistency for this layer.
Assemble the layers
For an elegant presentation, use a clear dish or individual glasses. Start by spreading half of your seasoned potato mixture at the bottom. Next, add all of your creamy mashed avocado. Then, evenly sprinkle the diced red bell peppers and cooked peas as another distinct layer. This method ensures each flavor is beautifully layered and distinct.
Final touches and serving
Layer the remaining potato mixture on top, smoothing evenly. Lightly drizzle with olive oil and garnish with fresh parsley for color and flavor. Chill in the refrigerator for at least one hour before serving cold as an appetizer or light meal. This vegan causa is ideal for gatherings, respecting its Peruvian origins while embracing diverse dietary needs.
