🇧🇴 Bolivia 🇧🇴 Flag Day

Bolivian Flag Day

I’ve got a feeling we’re the only people in the world yesterday who celebrated Flag Day in Bolivia by making a vegan feast!  But you could probably say that for a lot of our holidays.  When I sent out the text that we would be doing Bolivia this week, Jeanie, who has been to Bolivia, said the food their is awful and bland. I came across a few websites that backed up her claim, this one from Gringo in Bolivia was hilarious! Well maybe they just need to veganize their foods, because we had an amazing selection!! This week was also one of those that I was bummed we didn’t have more people participating, because there was a lot of real easy yummy looking recipes. One of my favorite parts of this dinner party is the variety you get from the potluck.

..the plate..

Ensalada de Arroz y Atun, Aji de Lentejas con Sarsa, Picante de Pollo.

..the table..

..Picante de Pollo..

This stuff was amazing!!!  The broth came out so tasty. It was quite spicy, but that just makes in extra yummy in my opinion. I recommend making this one!  I made a recipe which is posted in Yochi’s Recipes and also down below.

Another wonderful thing about this recipe is how incredibly easy it was.  Who doesn’t love a one pot dish with minimal chopping? One more photo before I move on….

..Ensalada de Arroz y Atun..

I found a lot of really easy looking salads when doing my research this week. This one looked unique, interesting and healthy. I used Happy Herbivores Tuna Salad recipe, but left out the celery and the mayonnaise. I was trying to replicate a can of tuna, not the salad itself. To that I added about 4 cups cooked white rice, 2 cups boiled diced carrots, 2 cups peas, 1 cup raisins and 4 stalks raw celery. Very tasty.

..Aji de Lentejas..

Big thanks for Danielle for KILLING it with this lentil dish. Seriously everything was extreme on the tasty scale in Bolivia! She has blessed us with her recipe, and it looks pretty easy! Give it a try and let me know what you think!


Super fresh tomatoes and onions mixed with lime and parsley to top the lentils. All my life I hated raw onions.  Not only did the flavor turn me off, but they make my throat and chest feel…funny. It’s hard to explain.  As I’ve gotten older I’ve been craving the raw onion on things.  Just a little BITE to add some magic to my mouth.  These did just that.  Magical.


Julie brought the Meringue! Sweet sugar puffs to end this wonderful meal.

Planning a Bolivian themed party?  Try one of these awesome dishes and let me know what you think.  Looking for something unique and different to make for dinner tonight? These will knock your socks off!

Picante de Pollo
Total Time
1 hr

Bolivian Spicy Chicken 

Course: Main Dish
Cuisine: South American
Author: Yochi
  • 1 recipe chick'n style seitan (link in notes)
  • 3 cups chicken flavored broth
  • 3 cloves garlic ,chopped
  • 2 cups white onion ,slice into thin strips
  • 1 can rotel tomatoes (about 2 tomatoes)
  • 1 cup peas
  • 1/2 tbsp salt
  • 1/2-1 habenero or jalapeno ,diced
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 1/2 cup parsley ,chopped
  1. Cook and cool the seitan. Chop into uneven chunks. Set aside.

  2. Bring all ingredients except the parsley and seitan to a boil in a large pot.  Rolling simmer for about 30 minutes to reduce.

  3. Add seitan and simmer for another 30 minutes.

  4. Remove from heat and stir in parsley. 

  5. Traditionally served with boiled potatoes and/or rice. 

Ají de Lentejas (Spicy Lentil Stew) with Sarsa
Course: Main Dish
Cuisine: Central American
Author: Danielle
For the lentils
  • 1 cup dried lentils
  • 1 tbsp. Olive oil
  • 1 small clove garlic crushed
  • 4 cups water
For the stew
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 tbsp. Olive oil
  • ½ cup fresh flat-leaf parsley minced
  • ½ cup water divided in half
  • 1 tsp. Ground chipotle pepper
  • A 15 oz. can diced tomatoes or two medium tomatoes, diced
  • Salt to taste
For the Sarsa
  • 1 medium tomato julienned
  • 1 small onion julienned
  • ¼ cup fresh flat-leaf parsley minced
  • Juice of 1 lime
  1. You’ll want to make the Sarsa first so that it has time to absorb the flavors of the lime juice. Simply placed all ingredients into a bowl, stir, cover, and refrigerate.
  2. Next, place lentils, olive oil, crushed garlic, and water into a pot. Bring to a boil, lower to a simmer, and cook about 20 minutes or until tender. Drain, remove garlic, and set aside.
  3. Now, put the rest of the olive oil into a pot, heat, and add the minced garlic. Cook, stirring constantly, until it becomes golden and fragrant, no longer than a minute (do not let it burn). Quickly add in the diced onions, stir well, and cook until the onions start look a little shiny (do not caramelize). Now, add in parsley, ground chipotle, a pinch of salt, and ¼ cup water. Stir again, cook about 1 minute, then add in the tomatoes. Add in the rest of the water, stir, and simmer for about 10 minutes (if using fresh tomatoes, simmer about 15-20 minutes--add a little more water if it looks dry). Add in the lentils, stir, and simmer about 5-10 minutes longer. Adjust salt if needed. 
  4. Remove from heat, serve over rice, and top with Sarsa. Enjoy!

Recipe Notes

If you can find dried Ají pepper feel free to grind it and replace the ground chipotle with it.

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