Peruvian pasta bake (Sopa seca) from Smith & Daughters: A Cookbook (That Happens to Be Vegan) (page 78) by Shannon Martinez and Mo Wyse

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coriander cashew cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Dcampos on March 03, 2024

    Comfort food. I wasn't sure about how it was going to taste so I added a little cheddar on top 5 minutes before finishing in the oven. Didn't need it. The coriander cashew cream really added an additional layer of flavor.

  • Zosia on July 30, 2018

    The cooking method looked interesting so I gave this recipe a try. I was pleasantly surprised by how delicious it was, a hit with vegetarians and carnivores alike.

  • MelMM on November 12, 2017

    I'm used to Mexican sopas secas, and I know there is a tradition of them in Peru as well. The seasonings here are more Mexican or Southwestern, and there is the addition of black beans. Once again, the dish is good, it's just not falling into line with tradition.

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