Tacu Tacu, A Vegan Delight a La Parada.
The night that Fred and I arrived in San Miguel I was delighted that the Peruvian restaurant we visited, La Parada, had a wonderful vegan entree. The foundation of this dish is a sort of pancake made from beans and rice known as tacu tacu. You can use any bean you like. Here I am using navy beans as that is what the restaurant used. I have duplicated the recipe as best i could, using my imagination. Fred was the cook for this one, and he did a great job. I’ll be serving this one at Casa Ellis when we return to Nashville.
This meal takes about an hour from start to finish, and serves 4.
Put 1 cup rice in
2 cups water and add
1 vegetable bullion cube
Bring to boil over high heat, then set temperature to low and cover. Cook for about 20 minutes Leave covered and set aside. While rice is cooking, start the veggies.
Stir fry in 2 T olive oil
1 sliced medium onion
1 cup mushrooms, cut into quarters.
1 medium-sized zucchini, sliced and cut unto quarters
Stir fry over medium heat until the zucchini is soft, but not mushy.
Add 1 coarsely chopped tomato and cook just long enough to heat it through
Set this mixture aside
While veggies are cooking, prepare
The Soy Sauce
In 3 T olive oil sauté
5 cloves garlic and
1 jalapeno pepper, finely chopped and seeds removed
Let this cook slowly for about 5 minutes
Add 2 T chopped cilantro
Add 1 T vinegar and cook 5 more minutes to evaporate the vinegar. You want to eliminate the strong vinegar smell.
Add 1/2 cup soy sauce ( I use the low sodium kind)
3 T brown sugar and
2 T tomato paste
3/4 cup water
Give this a quick swirl in the blender and set aside
If you would like this sauce a bit spicy add your favorite hot pepper sauce, one drop at a time. (One of my favorites is Cholula).
The Beans and Rice Cakes
1 16 oz can navy beans
Open can, wash all can juices off, drain well and set aside.
Mash up the navy beans and mix them with the rice. Mixture should be about 50/50, rice and beans. (You will have rice left over). If you mix the amount of beams in the can with an equal amount of rice you will have four cakes.
Form this mixture into cakes, which you flatten out to about 1/2 inch thick (about the size of a hamburger patty) and fry in just enough olive oil to give them a nice crispy finish. Turn them while cooking to crisp up evenly.
Put the rice and bean cake into the serving bowl. Add some of the stir fry and top with the soy sauce mixture. Garnish with chopped cilantro and chow down.