POWERPLANT

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.

*Christian shares recipes for the health-conscious vegans who refuse to skimp on taste, with an emphasis on local Colombian ingredients.*

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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)

***Fun Fact:*** *While dragon fruit is often associated with Asia, this smoothie calls for Blue Pitahaya*, *a fruit that is only found in Colombia.*

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.

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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.

***Fun Fact:*** *Colombia, like Peru, has more than 200 types of potatoes and sweet potato is one of them.*

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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

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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