Enjoy this vegan version of the typical Colombian huevos pericos The tofu scramble  has become one of my favorites to replace huevos pericos , a traditional dish from Colombia and other South American countries. These are prepared with a simple sauté of tomato and spring onion, or “ajetes”, as they are called in Spain. At first, I doubted that this dish could taste good without eggs, but the truth is that now I prepare it frequently at home because we love it! Tofu is an excellent ally for vegans, people allergic to eggs, vegetarians or simply for those who want to reduce their meat consumption and try something different. When I substitute meat for this vegetable protein, especially in dishes where ground meat is traditionally used, I prefer firm tofu . In my opinion, it has the best texture, and this recipe was no exception. There are many ways to prepare tofu scramble , I tried several versions, but this is the one I liked the most. I usually serve it with wholemeal bread or arepas, but this time I opted for corn tortillas for tacos. You can also serve it with bread. Ingredients (serves 2-3) 1 block of tofu (300 g) 1 large tomato 2 long spring onion stalks Turmeric powder to taste Garlic powder to taste Chili flakes (optional) Salt and pepper to taste Corn tortillas (you can replace them with whole wheat bread, toasted bread or arepas) Cilantro to decorate Preparation: Crumble the tofu with your hands. In a frying pan with a splash of oil, sauté the chopped onion and tomato for about two minutes. Add the tofu, turmeric, garlic, chili, salt and pepper. Adjust the flavor to your liking and, if you notice that the mixture is too dry, add a splash of water. Serve hot and enjoy! Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and find out more about my life in Germany! Instagram Facebook Youtube

The flavors of this dish make me feel close to home despite the distance. Would you believe me if I told you that the first time I made lentils was in 2014 when I moved to Germany?  It sounds hard to believe, but it's true! When I lived in Colombia, I never made lentils. I wasn’t a huge fan of cooking and thought they were complicated and time-consuming to make... How wrong I was! In fact, here in Germany, I’ve discovered different types of lentils like black, Beluga, red, and more. But I still prefer the classic brown lentils we always cook in my home in Cali. I call this recipe "Colombian lentils" because this is how I've known them my entire life. But I must admit that I have Colombian friends who make them differently: some add meat, onions, sausage, etc. You can even replace the potatoes with quinoa, which is SPECTACULAR, and it’s not always necessary to add garlic or bell peppers (I know, some people might say: WHAT?!). The fun part of cooking is creating the version you love most! Ingredients: (I usually make a generous amount so I have leftovers to freeze): 1 ½ cups of lentils, well rinsed 1 large potato (in Germany, I use the "mehligkochend" variety) 3 green onions, finely chopped 1 large carrot 2 medium tomatoes, diced (you can also use canned blended tomatoes) ½ red bell pepper, grated or finely chopped 1 tsp of cumin (or to taste) ½ tsp of turmeric (or to taste) ½ tsp of salt (or to taste) 1 garlic clove (optional) Cilantro for garnish (optional) 2 bay leaves for cooking the lentils 3-5 sprigs of thyme (optional) Instructions If possible, soak the lentils for at least an hour in hot water. If you're short on time, just make sure to rinse them well. Some people soak them overnight to reduce cooking time. Make the sauce:  Heat a little olive oil in a pan and sauté the green onions, tomatoes, garlic, and bell pepper. Add salt, cumin, and turmeric, and let the sauce simmer on medium heat for about 10 minutes. Cover the pan to allow the flavors to develop. In the pot:  In a separate pot, bring hot water, the lentils, diced potatoes, carrots, thyme sprigs, and bay leaves to a boil. Cook everything on medium heat. Once the sauce is ready, add it to the pot with the lentils. Let it boil, then reduce the heat and simmer until the lentils, potatoes, and carrots are soft. Adjust the seasoning to taste. You can add more cumin or salt if needed. The goal is to make the dish taste just right for you. To serve, ladle the lentils into deep bowls and garnish with fresh cilantro. Notes: If you want the lentils to be creamier, you can blend part of the lentils, potatoes, and sauce and then add it back to the pot. If you're pressed for time, you can prepare the lentils in a pressure cooker. Cooking time would be around 10 to 15 minutes, depending on your cooker. Thanks for visiting my page! Let me know if you liked this post and if you want to know what else I cook day by day and other details of my life in Germany follow me on my social networks: Instagram Facebook Youtube

Another quick and easy preparation, perfect as a main dish or starter! I was in Colombia enjoying the end of the year holidays with my family and enjoying the warmth of my city Cali and its people.... What nostalgia! especially now in the quarantine season. One of the dishes I prepared the most was shrimp ceviche.... I have always been a fan of this delicacy, it reminds me of when I used to go to the Galeria Alameda  in my city, a market square where there are also many seafood restaurants. This ceviche however I made it a bit different as I didn't use salsa rosada - a combination of tomato sauce and mayonnaise - but only added lemon and avocado, which gives it an exquisite flavour. In fact, when it has these sauces in it, it is known as Coctel de camarones. If you are vegetarian or vegan, you can replace the shrimp with mushrooms, hearts of palm or mango, in fact you can see some ceviche tacos with this fruit that I made a while ago here . Ingredients for the shrimp and avocado ceviche: 2 cups shrimp 1 large avocado Chopped cilantro to taste Lime juice to taste (about 2-3 limes) 1/2 large white onion, chopped Salt and pepper to taste Preparation: To prepare the shrimp, it is important to know whether you bought them raw or pre-cooked. If they are pre-cooked, simply put them in boiling water for about 3 minutes (be careful not to overcook them). Then drain and let them cool. If they are raw, you have to put them in hot water for a couple of more minutes (4-5) just be aware they don't overcook. Next, add the shrimp, the lemon, avocado, onion and cilantro in that order. This recipe is very versatile, so you can adjust the quantities to your liking; for example, if you prefer less onion, reduce the amount. Then add the lime juice and adjust the flavour to your preference - if you like it spicy, feel free to add an extra kick! ¡Gracias por visitar mi página! Déjame saber si te gustó este post y si quieres saber qué más cocino día a día y otros detalles de mi vida en Alemania sígueme en mis redes sociales: Instagram Facebook Youtube

I almost always have a jar of pickled red onions in my fridge. These allow me to add a particular flavor to my dishes, either as toppings or as an ingredient. I use them for salads, I put them on top of beans, ceviches, if I make montaditos with plantains or arepas, I add them to my chili sauces, tacos, pico de gallo, etc. They are very versatile! There are so many ways to prepare these onions, but my favorite has a special ingredient: hibiscus flowers. I think this ingredient gives them a much more intense color. Also as an option, you can add sugar or dried chilies to give them a sweet or spicy touch, according to your taste.. Ingredients   for the pickled onions: 1 large red onion 1 tablespoon of white vinegar (you can replace it with apple cider vinegar or wine vinegar) Hot water 2 tablespoons dried hibiscus blossoms Optional:  1/2 tablespoon sugar, dried chilies to taste, pepper balls and even rosemary. Preparation: Cut the onion into julienne strips : To begin, peel the purple onion and cut it into thin julienne strips. This will allow it to better absorb the flavors of the pickle. Prepare the jar : Choose a glass jar with a tight-fitting lid that is large enough to hold the onions. Make sure it is clean and dry. Mix the ingredients : Place the chopped onions in the jar along with the dried hibiscus flowers. If you decide to add sugar or dried chilies, this is the time to add them as well. Add the vinegar and hot water : Pour the tablespoon of vinegar over the onions and hibiscus flowers. Then add enough hot water to completely cover the ingredients. The hot water will help the flavors blend quickly and help the onions take on the rich color of the hibiscus flowers. Let the water cool : Place the lid on the jar and allow the contents to cool to room temperature before storing in the refrigerator. This will allow the onions to better absorb the flavors. Storage : Once the jar is cool, store it in the refrigerator. The pickled onions will be ready to use in a few hours, but the flavor will intensify even more after a day. You can keep them in the fridge for up to a week and a half. And that's it! Now you have pickled red onions with hibiscus flowers that you can use to spice up your favorite dishes. Whether in tacos, salads, or any other preparation, these onions will add a unique flavor and beautiful color to your culinary creations. Enjoy them! I share with you here  a video I made for my instagram channel where I show the step by step of this recipe. Thanks for visiting my page! Let me know if you liked this post and if you want to know what else I cook day by day and other details of my life in Germany follow me on my social networks: Instagram Facebook Youtube

Weekends are ideal for enjoying delicious homemade pancakes. These pancakes have a subtle nutty flavor thanks to the hazelnut flour, but if you don't have this flour, you can easily replace it with oat flour. Here I share a simple and delicious recipe so you can make these pancakes anytime. Ingredients: 1 egg 1 1/2 cups oat flour (blend oats in a blender) 1/2 cup hazelnut flour 1 tablespoon chia seeds 1 banana (as in the photo) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 cup sweetener (optional) 1 tablespoon vanilla extract 1 1/2 cups plant milk Blueberries for garnish (optional) Instructions: Prepare dry and wet ingredients: In a bowl, mix oat flour, hazelnut flour, chia seeds, baking powder, baking soda, and sweetener (if using). In another bowl, beat the egg and add the mashed banana, vanilla extract, and plant milk. Combine the mixtures: Gradually add the dry ingredients to the bowl of wet ingredients, mixing well until a homogeneous batter is obtained. Let the mixture rest for at least 5 minutes so the chia seeds can absorb some of the liquid and the batter thickens a bit. Cook the pancakes: Heat a pan over medium heat and lightly grease it with oil or butter. Pour small portions of the batter into the pan to form the pancakes. Cook until bubbles form on the surface and the edges look cooked, then flip and cook until golden brown on both sides. Serve: Serve the pancakes hot, garnished with blueberries if desired. Enjoy a delicious and nutritious breakfast! This recipe is perfect for sharing with family or friends on a relaxed weekend morning. I hope you like it as much as I do! Thanks for visiting my page! Let me know if you liked this post and if you want to know what else I cook day by day and other details of my life in Germany follow me on my social networks: Instagram Facebook Youtube

I love avocado madly and it is one of the fruits I miss the most being far away from Colombia. Fortunately the supply of avocado in Germany has increased and in recent years, at least in Berlin, it is much easier and more affordable to buy avocados. Many times in supermarkets like Rewe you can find them for 90 cents. This can vary a bit depending on where you live both in Germany and in the capital. The avocados that I like the most are the ones from Edeka and Kaufland, they are the ones that have turned out the least bad. I love to make this sauce and eat it with empanadas, green plantain toast, beef, chicken, boiled potatoes, arepa, rice, and yucca. It even tastes good on bread for breakfast and on top of a poached egg.... Yummy! If you don't like it spicy just don't add the chili. You can also add finely chopped tomato, red pepper, red onion or garlic powder to this preparation. Find the way you like to make it. Ingredients: 2 to 3 large avocados (I used Hass avocados which are the most common in Germany). 2 stalks of spring onion finely chopped 1-2 chili peppers (optional-depends on how spicy you like it) finely chopped and without the seeds, if you don't have any, you can replace it with any hot sauce you have 1 splash of olive oil (if the taste bothers you, use another vegetable oil such as canola oil) 1 lime juice (we call it lemon in Colombia) or to taste. 1 bunch of coriander or to taste, finely chopped Salt and pepper to taste Preparation: Add the avocados previously cut into chunks to a bowl and mash them with a fork. It is okay to leave small pieces so that the texture is not completely homogeneous. Add to the bowl the finely chopped cilantro and the finely chopped onion. Stir and add the chili to taste, lime juice, salt, pepper and oil. Mix all the ingredients well, taste a little to correct the flavor according to your taste and that's it. You can keep it in the refrigerator well covered for up to 3 days. Be sure to add a little more lemon and oil to make it last longer. But I actually always prefer to eat this sauce the same day. Enjoy! Thanks for visiting my site! Let me know if you liked this post and if you want to know what else I cook day to day and other details of my life in Germany follow me on my social media: Instagram Facebook Youtube Con amor y sazón, La Negrita.

One of my favorite Colombian dishes is Seafood Cazuela. This dish is typical of the Colombian Caribbean and Pacific. Every place has its own way of making it and I want to share with you how I make it here in Germany. It is called "cazuela" because of the container where it is cooked and served, generally a deep dish made of clay - like the one in the picture -. In Colombia, in restaurants, it is normal that you get the dish still bubbling because it is still cooking, and some cazuelas can be served au gratin with cheese. The most important thing in this recipe is to make the base, so that the cazuela has a characteristic flavor. In this case, the "fumet" or fish stock is made. I know that this is a step that many of us can find too boring but this way the dish will taste even better. With time ahead I keep in my freezer fish heads that I have used, as well as shrimp shells and other seafood shells. Ingredients (Approx 4-5 servings) 900 gr of pre-cooked seafood (squid, octopus, mussels, shrimp) you can use the ones you like 250 g of unpeeled shrimp 1 can of creamy coconut milk (no sugar added) 2 cloves of garlic 1 bunch of coriander 3 big grated tomatoes 3 spring onion steems 1 white onion, chopped 1 finely chopped red pepper Water 1/2 teaspoon of pepper Salt to taste 1/2 teaspoon of turmeric Preparation: Seafood should be at room temperature. For the fumet or fish stock: (Vegetables are not listed above) Peel the shrimp. In a large pot add the fish bones and heads if you have them, and the shrimp shells. To add more flavor add a halved white onion, 2 long spring onion steems, 2 garlic cloves, 1/2 bunch of cilantro, 1 bay leaf. Add 4-5 cups of water. Bring to a boil and then simmer on low heat for half an hour. Strain and set aside. Cazuela: In a separate pot or pan sauté in oil the onions with the paprika and garlic. Stir for a few minutes and add the grated tomato. Lower the heat and let it cook for about ten minutes. Add coconut milk and cook for another 5 minutes. At the end, add finely chopped cilantro to taste. For the next step you have two options: You can blend the whole stew to add the fish broth or leave it like this, without blending. This is up to you. Mix the preparation of the stew and coconut milk with the fish broth, add salt, pepper, turmeric and let it boil. When it boils, lower the heat to medium, and add the seafood. Stir and let it cook for another 5 minutes, correct the flavor (add more salt if you feel it is too simple). Try not to let the seafood cook for too long because it can be overcooked, especially if it is already pre-cooked. Serve and garnish with cilantro. You can serve with patacones, salad and a delicious coconut rice. You can see the complete recipe here. Notes: If you notice that the Cazuela is too watery, you can add a tablespoon of cornstarch previously diluted in half a glass of water. I don't do it myself but in many places they use this trick to thicken the Cazuela. Thanks for visiting my website! Let me know if you liked this recipe. If you want to know what else I cook on an every day basis and other details about my life in Germany follow me on my social media channels. Instagram Facebook Youtube

Gluten-free breads with nuts and seeds have become my favorite! I love bread but I don't always like wheat bread, so I choose to make this bread at home, which provides many properties due to the variety of seeds and nuts it contains. This bread is inspired by a recipe from Dr. Mark Hyman, a functional doctor, and I have adapted it to my taste. If you don't have any type of nuts or seeds that are in this recipe, don't worry, just replace them with the ones you have available. The same with the oil, if you don't have hemp oil, use virgin coconut, virgin olive or avocado oil. This bread can also be refrigerated in a tightly covered container for a week and you can also freeze it already sliced for up to 2 months and then you can heat it up to enjoy it. The combinations you can eat this bread with are endless: hummus, egg, avocado, tomato, any dip you like, cream cheese, you name it! Ingredients: 1 cup of almonds 1 cup of hazelnuts 1/3 of cashews (cashews) 2/3 cup sunflower seeds 2/3 cup pumpkin seeds 2/4 cup hemp seeds 1/4 cup chia seeds 1/4 cup whole flax seeds 6 eggs 1 tsp apple cider vinegar 1/3 cup hemp oil (or coconut oil, virgin olive oil or avocado oil) 1 1/2 tsp salt Preparation: Preheat the oven to 180º. In a bowl add the seeds. Separately, grind the nuts (almonds, hazelnuts and cashews) as in the third photo below. In a separate bowl add the eggs, oil, salt and vinegar. Then stir the seeds with the crushed nuts and finally add this mixture to the bowl with the liquid ingredients. Stir well and pour the mixture into a greased baking pan. Let it bake for about 50 minutes (the time may vary depending on the oven you have), make sure it is ready by inserting a toothpick and it comes out clean. Let the bread cool before slicing and when you do, you can freeze it for up to 2 months. Simply take the slices you need out of the fridge and heat them in a frying pan, oven or toaster. Remember that you can replace the nuts or seeds with whatever you like or have at home. In Berlin I get organic and sustainable hemp seeds (including oil) at Laia's, they ship all over Germany! Use the following code to get a 15% discount for purchases over 20€: "Colombian_foodie_15" . Check out their website www.laias-organic.de and see all their products. Thanks for visiting my website! Let me know if you liked this recipe. If you want to know what else I cook on an every day basis and other details about my life in Germany follow me on my social media channels. Instagram Facebook Youtube

Ingredients: 2 cups of rice (I used brown rice). 1 cup shredded or dehydrated coconut (Kokosraspeln here in Germany) 3 tablespoons of grated or ground panela (papelón) Water Salt Preparation: First you must make the titoté, a kind of coconut and sugar concentrate. For this you must blend the cup of grated coconut with two cups of water and then strain it. The liquid obtained from the strainer is added to a pot with the spoonfuls of panela. You will let the mixture reduce, stirring occasionally over medium-high heat. It takes about 30 minutes to reduce. When the liquid is reduced by 80%, lower the temperature and when you get a caramelized texture (see photo), turn off the heat. With the leftover coconut, add it back to the blender and blend it with 4 cups of water. Wash the rice and pour it into the pot where the titoté is and stir. Add the coconut mixture with water and 1/2 teaspoon of salt. Leave over medium heat until the water is reduced a little and the rice is bubbling. Then cover and lower the heat until the rice is finished cooking. Correct the flavor if necessary. Serve and enjoy! Thanks for visiting my website! Let me know if you liked this recipe. If you want to know what else I cook on an every day basis and other details about my life in Germany follow me on my social media channels. Instagram Facebook Youtube Con amor y sazón, La Negrita.

Beans is one of the typical Colombian dishes that I like the most. Since I was a little girl I remember that every Sunday my grandmother Graciela used to make her traditional beans for the whole family. The preparation of beans in Colombia varies according to the regions where they are prepared, and of course, depending on the tastes of each person. The most popular dish is the famous "Bandeja Paisa", from the Antioquia region, which is served with ground beef, chorizo, avocado, slices of ripe plantain, fried egg, unsalted arepa and chicharrón. The first time I made frijoles was living in Berlin. In Colombia I never made them, because I thought they were very difficult, but the truth is that they are not so complicated to make. Here I tell you how I make them, but remember that this recipe has many variations. In Berlin I buy the red kidney bean. Ingredients for the beans: 3 cups of beans 2-3 large chopped tomatoes (or one cup of canned or bottled pureed tomatoes) 5 long onion stalks (green onion) Cumin and turmeric to taste Dried bay leaves 1 tablespoon of olive oil Salt and pepper to taste 1 teaspoon of baking soda 1 white onion (OPTIONAL) 2 cloves garlic 1/2 red bell pepper For the tofu which would be the "ground meat": 3 tbsp Tamari sauce (low sodium soy sauce). 1/2 tablespoon miso paste (OPTIONAL) Cumin to taste 2 cloves garlic Garlic powder in case you want to reinforce the flavor 1/2 white onion finely chopped (optional) Salt and pepper to taste Preparation: For the beans, I recommend soaking them from the day before with a teaspoon of baking soda to make them softer. It is also said that doing this considerably reduces the gaseous effect of this legume on the digestive system. The next day wash the beans and add them to the pressure cooker along with water (covering the beans about 1-2 cms above - you can also use beef broth), with the bay leaves, the halved white onion, the garlic cloves, two stalks of green onion and a piece of red bell pepper if you use it. Cook them. The duration of this step depends on the beans you use. Generally kidney beans take about 45 minutes to 1 hour in the pitadora, but pinto beans, for example, take only 30 minutes. In a frying pan, add the olive oil, the chopped long onion and the finely chopped or grated tomato. If you chop the tomato, let the tomato release water and let them simmer for about 7-10 minutes. Remove from heat. If using paprika, grate it and make it part of this step as well. When the beans are ready, add the stew from the previous step. Stir, leave over low heat and scoop out about two tablespoons (with a ladle) and blend them in case the beans are too watery. Make sure the beans are the desired consistency and that's it! For the ground tofu I always use the hard tofu, which comes in a block. Crumble it with your hands and in a pan with olive oil add the onion and garlic, after about 3 minutes add the tofu, Tamari sauce, miso paste, cumin, salt and pepper. If you notice that the tofu dries out, add a splash of water. You can add garlic powder if you want to reinforce the flavor a bit, but here the important thing is that you find your own style and that you like it. :) Serve with rice, salad, or avocado and cilantro! Is there anything else you think you would like to add to this dish? Thanks for visiting my site! Let me know if you liked this post and if you want to know what else I cook day by day and other details of my life in Germany follow me on my social networks: Instagram Facebook Youtube Con amor y sazón, La Negrita.

The orzo or risoni is a type of pasta that resembles rice, because of its shape. I must confess that I met it living in Berlin and I liked it a lot because you can make many delicious recipes with it and its cooking time is relatively fast. Always missing the taste of the Colombian Caribbean and Pacific coast, I have been inspired to make this recipe based on coconut cream and seafood. If you don't have risoni, don't worry, you can use normal rice or rice for risotto or another type of pasta, just keep in mind the cooking process of these and adapt them to the process. Ingredients: 1/2 chopped white onion 1 green onion stalk (long onion) 1 tablespoon of olive or coconut oil 1 finely chopped garlic clove 1/2 red bell pepper 2 ripe tomatoes, grated 1 cup of risoni or orzo (see notes for substitution) Salt and pepper to taste 1/2 tsp turmeric 1 can coconut cream Fresh cilantro to taste 250 g seafood of choice Preparation: In a hot frying pan add the oil and sauté the onions and garlic, until they are a little transparent. Then add the tomato and paprika and sauté for about 3-4 minutes. Add the risoni and stir it well into the sauce. Then add the coconut milk and stir. Lower the heat and cover. Stir occasionally. After about 8 minutes check if the risoni is al dente or as you like it (I don't like it too al dente, for example...). Then if you feel it still needs to cook a little more, add a splash of water, stir and cover again until you feel it has the desired texture. Important: To add the seafood, make sure if the seafood you bought is raw or pre-cooked, as this changes the process of the recipe. For example, in this case I used frozen and pre-cooked seafood. So first I thawed them and when I had almost the desired texture in the risoni (after more or less 10-13 minutes) I added the seafood, stirred and let it cook for about 3-4 minutes since they do not need to be pre-cooked for a long time because they can be rubbery. To finish, adjust the flavor with salt and pepper and serve immediately. Garnish with cilantro or Parmesan cheese. Thanks for visiting my website! Let me know if you liked this recipe. If you want to know what else I cook on an every day basis and other details about my life in Germany follow me on my social media channels. Instagram Facebook Youtube Con amor y sazón, La Negrita.

This soup is one of my favorites and even more so in winter, I've lost count of how many times I've made it in the last two months! ⁣ Ingredients: 10 large ripe tomatoes 2 red bell peppers 1 green onion stalk 1 red onion 3 garlic cloves 2 tablespoons dried oregano 1 cup of water Salt and pepper to taste Fresh basil to taste 2 tablespoons olive oil 1 tablespoon red wine (optional) ⁣Preparation: In a pot add the olive oil and sauté the whole garlic, the onion cut in 2 and the previously cut bell peppers. Add the oregano and stir. Brown them (without burning them) and then add the tomatoes cut in 4. Stir occasionally and leave them over medium heat for about 5-7 minutes. Add the basil to taste. The tomatoes should have already released their juice, add the cup of water and cover. Let everything cook for about 15 minutes over medium-low heat. ⁣Add salt and pepper. Then carefully blend everything. Check and adjust the flavor. Serve with fresh basil, Parmesan or Gorgonzola cheese. Notes: If you want to peel the tomatoes or remove the seeds that's fine. I don't do it because I feel I don't waste any more food and just make sure to blend everything well. If you don't have red wine you can add balsamic vinegar. Thanks for visiting my website! Let me know if you liked this recipe. If you want to know what else I cook on an every day basis and other details about my life in Germany follow me on my social media channels. Instagram Facebook Youtube