1.0HappyCowhttps://www.happycow.net/blogVicki Cosiohttps://www.happycow.net/blog/author/vickicosio/rich600338<blockquote class="wp-embedded-content" data-secret="itISSxIdnK"><a href="https://www.happycow.net/blog/peruvian-portobello-mushroom-seco/">Peruvian Portobello Mushroom Seco</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.happycow.net/blog/peruvian-portobello-mushroom-seco/embed/#?secret=itISSxIdnK" width="600" height="338" title="“Peruvian Portobello Mushroom Seco” — HappyCow" data-secret="itISSxIdnK" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.happycow.net/blog/wp-content/uploads/2016/01/DSC07691-1024x768.jpg1024768This is a variation of the traditional Peruvian Seco dish that’s contained in my cookbook, Peruvegan. I came up with this dish after pondering what type of Peruvian dish I was going to make for my gluten-free friends. This version removes the seitan (making it gluten-free), and replaces it with Portobello and Crimini mushrooms, and Japanese sweet potatoes. The dense and chewy texture of the mushrooms, along with the salty broth and sweetness of the Japanese sweet potatoes, make for a really delicious stew. Of course, make sure you top it all off with some creamy Vegan Garlic Aioli, and you have a really nice dish for yourself or company. If you’d like, you could also make it more colorful by substituting yams for the Japanese sweet potato. Ingredients: 1/2 pound of Portobello mushrooms, thickly sliced 1/2 pound of Crimini mushrooms, thickly sliced 1 onion, diced 3 cloves of garlic, minced 2 tablespoons olive oil 2 teaspoons cumin 1 large Japanese sweet potato, peeled and cubed 4 cups water 2 tablespoons vegetable bouillon base 1 bunch fresh cilantro, lower stems cut and removed 1/2 cup water Vegan Garlic Aioli Directions: In a fry pan over medium heat, sauté mushrooms, onion, and garlic in olive oil […]