Ají de gallina is one of those famous Peruvian dishes that is hard to turn vegetarian. I have tried it using faux-chicken in the past, an it didn’t taste quite right. I once had a vegan version, however, and it was delicious. I had this at one of my favorite spots in Lima (and one of the few organic restaurants there), called El Alma Zen. Mushrooms replaced the chicken, and the cream was made with Brazil nuts. The taste was truly enjoyable, but unfortunately, the large amount of fat from the nuts didn’t go too well in my friend’s sensitive stomach.
A few weeks ago, I decided to do something different for Que Rica Vida. Since I gave up trying to make the perfect vegetarian ají de gallina a long time ago, I thought of doing something different. I prepared a deconstructed ají de gallina-inspired plate of ravioli. In a way, this is similar to our gnocchi with seco sauce, which was our creative way of turning this traditional dish vegetarian. I have to confess I’ve never had a real ají de gallina, as I’ve been off-chicken since I was a little girl, but whether it tasted a lot or just a little bit like it, this plate was very enjoyable and something worth trying.