I’m far from being a vegetarian or god help a vegan, as I do love my meats, fish and seafood too much, but asian food especially indian cooking always amazes me with the variety of tastes and textures of preparing vegetables. So far I had never set a foot into a vegan restaurant but must say my experience today has changed my view. It is very nice to find a vegetarian/vegan restaurant here in meat heavy Rio, serving a vast and delicious variety of vegetable dishes from all around the world.
Refeitorio Organico is located in Rua Dezenove de Fevereiro 120 in Botafogo, only open for lunch, serving a great buffet meal with changing dishes every day for only 20 Reais.
The place is peaceful with an asian touch and decor and a nice time out from the huzzle and buzzle around in the streets of Botafogo. The crowd is an international mixture coming from all over Rio to sample the dishes.
On our last trip out of town I came across these red banana plant – too beautiful not to share:
Recipe for pumpkin-carrot soup with an asian twist for 4
- 700g pumpkin peeled and diced
- 300g carrots peeled and diced
- 1 onion diced
- 5cm piece of ginger peeled and diced
- 1 clove of garlic diced
- 2 red chilies chopped
- 1,5 litres vegetable stock
- 300ml coconut milk
- salt and pepper
- lime juice
- fresh coriander
Fry the onion, garlic, ginger and chili in some oil. Add the stock and bring to the boil, adding the pumpkin and carrots. Simmer for about 20 minutes until soft. Blend, add the coconut milk and season with lime juice, salt and pepper. Garnish with fresh coriander for serving.
For a non-vegetarian version add boiled prawns.
makanandcomida 
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