Propuesta para el desarrollo de recetas de dieta ovolacto vegetariana orientadas hacia la cocina ecuatoriana con base en maíz, chocho y maní

Abstract

This project aims to develop lacto-ovo vegetarian recipes, oriented towards Ecuadorian cuisine, based on corn (Zea Mays), (Lupinus mutabilis) and peanuts (Arachis hypogaea). The history of this type of diets was analyzed, as well as its characteristics and ingredients to be used in addition to its uses and different types of preparations. Taking into account the variety of dishes throughout the Ecuadorian territory, those that contained among their preparation the aforementioned ingredients were chosen, which served as a basis of inspiration to develop dishes without animal protein and through the appropriate cooking techniques were developed. The costs of these recipes are reduced due to the difference in prices between animal protein and vegetable protein. 15 recipes are proposed divided into 5 entrees and 10 main courses, with organoleptic characteristics very similar to that of traditional dishes containing animal protein, the development of these preparations has been recreated through dishes of Ecuadorian cuisine to propose elaborations that adapt to a lacto-ovo vegetarian diet, but preserving the traditional flavors. Keywords: ovolactovegetarian, diet, nutrition, animal protein, recipes