Colombia is a country with colorful, delicious and interesting food. The Colombian kitchen has a large influence from Spanish, African and Natives. The main ingredients of the dishes are rice, corn, beans, cassava and potatoes.

Similarly, fruits like papaya, guava, maracuyá, coconut, banana and mango are part of the Columbian staple diet. The Andean country is characterized by having so many different regions, each of which has different cultural and geographical characteristics and, therefore, a different cuisine.

There are foods, in which are used similar ingredients, however they are prepared differently in each region, this is the case of the “sancocho” (a soup), soups, tamales, meats, beverages made from corn, pepper, rice, empanadas and arepas (cornbread).

Precisely, arepas are one of the most exquisite foods. In some regions, arepas are made with dried corn dough, which is done through a manual process that involves removing the shell called “pilado.” The corn is then cooked and milled.

According to the Colombian Academy of Gastronomy, “the arepa is part of the cultural heritage and can be regarded as a symbol of national unity gastronomic.” Arepas is the ideal complement to other foods.

One of the most famous dishes is the ajiaco santafereño. Somewhat similar to a chicken broth, this soup is made of celery, corn, guasca (grass), baked potato and chicken breast. This soup is served with capers, vinegar, rice and avocado and milk cream.

Another important food, “bandeja paisa,” is characterized by its variety and abundance. This dish is made up of eggs, beans, fried plantains, arepas, pork, rice and avocado, making it a typical food in the Andean region.

While in northern Colombia, meals are noted for their high vitamin content and aphrodisiac, like casseroles, seafood and coconut rice. Also, there are other dishes like fritters, arepas with eggs, sausage and cheese mote, a soup prepared with cheese coast, yams, garlic, onion and tomato.

Among drinks, “la chicha” is made with a corn sugar mixture. This drink can be consumed in two ways: the first is to take it cool, the second option is to let it ferment and store it in the fridge to cool and then consume as a strong alcoholic beverage. Other traditional drinks are juices made from tropical fruits.

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Having a vegan in the house makes you think twice about meals, as well as consider creative ways to make your favorites. Vegans do not eat any form of animal products- from meat, eggs, butter and pre-made sauces which could contain fish sauce. But being vegan can be easy and healthy if you are willing to make the effort and plan ahead.

It is easy to make food that is also attractive for non-vegans – some times they can’t even tell! It can also be cheaper, as you aren’t buying expensive cuts of meat

So to drag my flatmate away from his avocado on toast (a good meal but not every night) I offered to make us both dinner. . . . enter VEGAN enchiladas!

I challenge you to make this for your family and friends, and see if they even notice there is no meat.

Vegan Enchiladas (feeds 4)

Ingredients:

8-10 corn tortillas

1 can red kidney beans (or pre-seasoned chilli beans if you can get them)

1 can other beans (pick your favourite; cannellini, chickpeas, or more kidney beans)

1 can crushed tomatoes

Red and yellow capsicum

Mushrooms

1 grated carrot

Vegan cheese/cream cheese if available or coconut cream (coconut cream is not as good at replacing the cheese texture but adds some creaminess to the sauce and another element of flavor)

Seasoning – I usually cheat and buy a packet of taco seasoning from the grocery store but a mix of chillis/chilli powder and cayenne pepper should do the trick.

Method:

1- Chop capsicum and mushrooms to about 1/2inch by 1/2inch pieces (no need to be too precise).

2- Heat a tablespoon of oil in a pan.

3- Add capsicum and mushrooms to pan. Cook until soft and slightly browned.

4- Add beans and crushed tomatoes. Bring to a light simmer until heated through.

5- Add grated carrot and bring back to simmer.

6- Heat tortillas according to packet directions.

7- In one tortilla, spoon the bean mix down the length of the tortilla, sprinkle vegan cheese or spoon some coconut cream, roll up, and place in oven dish. Repeat for all tortillas, leaving some sauce.

8- Spoon remaining sauce over enchiladas. Sprinkle vegan cheese, or leave it if using coconut cream.

9- Bake at 180C/350F for 10mins or, if using cheese, until cheese is browned and bubbly.

Dish up 2-3 enchiladas per person and serve with salad. Yum!

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