Vegetarian Causa, Terra Firma Style

This is a vegan/vegetarian version of a traditional Peruvian dish made with mashed potatoes jazzed up with Aji amarillo sauce — a tangy hot pepper sauce that is available in specialty stores.  Alternately your favorite spicy & sour chile sauce will work too.

Boil 2 lbs. of yellow potatoes in salted water and drain.  Do not add any liquid.  When they are cool, mash them with 1/4 C. of olive oil and 1-5 T. aji amarillo sauce to taste.  Season to taste with more salt and chile.

Shuck and cook 4 ears of corn.  Cut the kernels off the cobs.  (Roasting the corn would be a nice twist).

Very thinly slice red onion to make 1 C.  Drizzle it with the juice of 1 lime and allow to marinate for 10 minutes.

Dice 1 large or 2 small tomatoes, place in a bowl and sprinkle with salt.  Drizzle with 1 t. olive oil.

Peel and thinly slice 1 ripe avocado.

Spread mashed potatoes on the bottom of an 8″ x 4″ glass baking dish, about an inch and a half deep.  Make a layer of avocados and then a layer of corn.  Spread the rest of the potatoes on top.

Cut into pieces and serve as you would a casserole.  Serve topped with the marinated red onion and tomatoes.


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