Curry is a combination of dried spices blended together, originally from India. INGREDIENTS 3 tablespoons olive oil 3 garlic cloves 1 carrot 1 zucchini 1 potato 1 can of unsweetened coconut milk (full fat) 1/2 cup vegetable broth 4 Baby Bella mushrooms 1/2 teaspoon onion powder a pinch of cumin 1 teaspoon turmeric 1/4 teaspoonContinue reading “Chickpea Curry”
Category Archives: Vegan/PlantBased
Vegan Pesto
This pesto sauce is great for pastas, sandwiches, potatoes and more. If you add unsweetened coconut milk, you can make a creamy pesto sauce and add pasta with mushrooms and spinach. INGREDIENTS 2 (0.75 oz) organic packed fresh basil (or 2 bunches) 1/4 cup raw cashews (or any nut of your liking) 1-2 large garlicContinue reading “Vegan Pesto”
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Vegan Ricotta
This vegan ricotta cheese can be used in a lasagna, as a dip, with veggies, crackers, etc. INGREDIENTS 1 (14 oz.) organic extra firm tofu 3 tablespoons Nutritional Yeast 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon garlic powder 1 teaspoon dried basil 1/4 teaspoon Italian seasoning 1/2 teaspoon lime juice INSTRUCTIONS Drain theContinue reading “Vegan Ricotta”
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Dill Chickpea Salad
This recipe is great for a lunch or meal on the go. It is simple, nutritious, packed with fiber and has so much flavor. If you are not the kind to add sweets to your savory foods, you definitely don’t have to include the cranberries. INGREDIENTS 1 15oz can chickpeas (drained) 1/2 cup shredded carrotContinue reading “Dill Chickpea Salad”
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Arroz Con Gandules
INGREDIENTS 2 tablespoons olive oil 1 cup Jasmin rice 1/4 cup gandules (I use the brand Goya) (canned) 1 3/4 cups water 2 tablespoons tomato sauce 1 tablespoon sofrito (see my recipe here https://wp.me/scOthW-sofrito) 1/4 teaspoon turmeric 1 teaspoon adobo (Goya) Of course, if you want to feed a larger crowd, go ahead and doubleContinue reading “Arroz Con Gandules”
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Sofrito
I am from Puerto Rico. I grew up opening the freezer and seeing many small containers full of sofrito. Every time we ran out, there was still more in the freezer. My mother added sofrito to stews, soups, rice, and many other dishes. Sofrito adds so much flavor to the food that, now as aContinue reading “Sofrito”
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Cilantro Aioli
[the_ad id=”589″] Aioli is a sauce that contains mayonnaise and other flavors such as herbs and vegetables. It can be used as a dip, dressing, over burgers or meatballs, crackers, it can be spread on bread, even on tostones or maduros. The possibilities are endless. INGREDIENTS 1 1/2 cups Mayo (I like Vegenaise) 1 tablespoonContinue reading “Cilantro Aioli”
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Vegan Banana Ice Cream
This is a very simple and easy to adjust recipe. INGREDIENTS 4 large frozen bananas A splash of plant based milk (add more if needed) Chocolate Chips INSTRUCTIONS In a blender add bananas and milk. Serve and top with chocolate chips. *I have done this recipe using both my high speed blender (VitamIx) and foodContinue reading “Vegan Banana Ice Cream”
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Avocado Sourdough English Muffin
INGREDIENTS half avocado salt to taste a pinch of garlic powder 1/2 teaspoon lime juice vegan mayo (or you preference) English muffin paprika INSTRUCTIONS Mash avocado Add salt, garlic powder and lime juice Apply mayo to English Muffin Add avocado and sprinkle paprika on top
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How to Make a Sourdough Starter
I first heard about sourdough starters when the pandemic began. I was intimidated by the process but after many months, I decided to give it a try. I went in with the philosophy that if it didn’t work, at least I tried. And it worked! After two weeks my starter was active and bubbly. WhatContinue reading “How to Make a Sourdough Starter”