Christian Ferreira is chef and economist for Latin America’s LATAM airline, and found his calling in the kitchen nearly two decades ago. Having worked in more than a dozen Latin American countries, Ferreira is a specialist in brand creation, product conceptualization, plant-based cuisine, artisan bakery, and Latin American cuisine. Find him on Instagram at @cookandbread.
Photo Credits: Instagram @kaizenagenciacreativa
Smoothie Bowl: Blue Pitahaya & Cashew
An easy recipe that’s vegan, free of sugar and an ideal start for the day.
Preparation time: 15 minutes
Ingredients:
For the base
- Banana 170 gr
- Blueberry 30 gr
- Coconut milk 70 gr
Toppings
- Pitahaya 40 gr
- Kiwi 40 gr
- Blueberry 10 gr
- Cashew 15 gr
- Mint 1 gr (small leaves)
Method:
Base
For this recipe, it’s ideal the banana is quite mature as it allows for a much sweeter final result (plus it’s a good opportunity to use those leftover bananas that aren’t looking so pretty).
- Peel and slice the bananas before freezing
- Wash and freeze the blueberries when the banana already cut
- After frozen (banana and blueberries) add them in the blender
- Incorporate coconut milk and process until it creates an ice cream texture (it’s important to achieve this point)
- Arrange in a bowl and reserve in freezer
Toppings:
- Peel and cut the pitahaya and kiwi
- Lightly toast the cashews in the oven
- Unhook mint leaves (use the most beautiful ones)
Plated
- Remove the bowl from the freezer and place all the toppings, decorating with mint.
Salt-Crusted Sweet Potato with Criminis and Tahini
Both a delicious comfort food, as well as a vegan superfood! Gluten-free and high in protein.
Preparation time: 1 hour
Ingredients
For the sweet potato:
- 1 sweet potato (approximately 200 - 250 gr)
- Salt 120 gr
- Rosemary 5 gr
- Thyme 5 gr
- Aluminium foil
For the sautéed criminis:
- Mushrooms crimini 50 gr (4 - 4 units approx)
- Cherry tomatoes 25 gr
- Garlic 2 teeth
- Zucchini 50 gr (1/4 zucchini approx)
- Olive oil
- Thyme and rosemary (1 sprig each)
- Salt and pepper to taste
For the dressing of tahini
- Tahini 100 gr (preferably organic)
- Water 30 gr (a lot depends on the quality of the tahini)
- Salt and pepper to taste
- Lemon 1 tablespoon (it's a touch of acidity to balance)
- Ice 2 - 3 small cubes
Decor
- Cilantro
- Ciboulette
- Dry chile flakes 1 pinch
Method
For the sweet potato:
- Preheat the oven to 220 ºC
- Wash the sweet potato thoroughly (without peeling it)
- Cut the rosemary and thyme as small as possible and mix it with all the salt
- Cover the sweet potato thoroughly with the salt mix and then wrap with aluminium foil
- Bake the already wrapped sweet potato for about 45 minutes, or until it is very soft
- When removing from the oven immediately wash it and reserve
For the tahini:
- Place the tahini in a small bowl with the ice and a little water
- Mix with a fork until the water is integrated, and then add a little more water and repeat until it is almost white and very creamy
- Add a little lemon, salt and pepper to taste
To sauté:
Cut the ingredients
- Fungi and zucchini in thick sheets
- Cherry tomatoes washed and dried (if you’re using a big tomato, simply cut them to the middle)
- Garlic in thin slices
- Rosemary and thyme (leave them whole in order to aromatise, and they’ll be easy to remove when finished)
- Place a pan to be heated without oil over high heat
- Add mushrooms and zucchini (without oil or salt)
- After 2 minutes add the tomatoes
- Add the garlic and immediately a little olive oil
- Add the sprigs of thyme and rosemary
- Remove them from the fire and continue skipping
- Add salt and pepper
- Remove the sprig of rosemary and thyme
Plated
- Cut the sweet potato to the middle without crossing it completely (so we can fill it)
- Place a little tahini dressing (2 tablespoons)
- Add the stir fry, which can fall on the plate without needing to be too clean
- Put a little more tahini on the plate
- Garnish with ciboullet, cilantro and dried chilli flakes
- Finish with a touch of black pepper and olive
And enjoy!
