So I know we’ve pledged to be all gluten-free here, but I had to make an exception for this granola that I’ve been making at home. This dangerously addictive combination of flavors and textures is also densely nutritious, and super easy to make. I recommend you combine it with the vegan chia milk or almond milk recipes that we posted recently. Continue reading “Granola: A gluten-free exception”
Almond milk is creamy and flavorful, a delicious addition to any lactose-free kitchen. However, in El Salvador at least, its scarcity and high price can often make it a coveted yet unattainable good. But it doesn’t have to be this way! With this easy recipe, you too can enjoy this beverage from the comfort of your own home without investing much time or money.
Hello dear ones! So sorry that our posts have been so few and far between in recent months, but Nicola and I have been traveling around a lot lately and we’re just settling back into sunny San Salvador again. In fact, I recently returned from a magical five-week yoga retreat and teacher training program at the Mahadevi Ashram at Lake Atitlán, Guatemala. This is not the forum to gush about this beautiful, transformative space, so I’ll limit myself to saying that in addition to hours of yogic practice, study and meditation, I also acquired some spectacular new vegan recipes. Continue reading “Vegan Chia & Banana Milk”
Contrary to popular (Pinterest) belief, you do NOT need to buy a spiralizer in order to make zucchini noodles. Toys are fun, and they open the door for more creative culinary experiments, but don’t be discouraged by the Beautiful People of the internet and their Fancy Things: you too can make zucchini pasta! Continue reading “Zucchini Pasta with Tomato Sauce”
Hello dear food-loving friends. Today I’ve got creative spin on a classic Italian appetizer for you. Bruschetta most commonly is made with a slice of toasted baguette, a slice of mozzarella cheese, fresh tomato and basil. So for a tropical vegan alternative, I’m using eggplant as the base, with a creamy avocado spread to replace the mozzarella. This is a quick and simple dish that won’t take you more than 45 minutes to prepare (including 30 minutes of baking time), and your friends will certainly be pleasantly surprised by your ingenuity. Continue reading “Eggplant & Avocado Bruschetta”
On Sunday, March 6, as black-clad, long-haired, beer-toting metal heads from across mesoamerica filled the streets of San Salvador in their pilgrimage to the historic Iron Maiden concert, I trekked out to Santa Tecla for a very different scene: a vegetarian Indian food festival hosted by El Salvador’s Hare Krishna Community (International Society for Krishna Consciousness, or ISKON) at the Centro Cultural Hare Krishna. Continue reading “Hare Krishna Vegetarian Food Festival”
Here’s a tropical twist on a mediterranean classic: baba ghanoush, traditionally an eggplant puré, with some ayote squash (a summer squash variety) added in for kicks. It’s generally served as a dip with toasted pita bread, but you can also enjoy it with carrot, celery or cucumber slices, or tortilla chips. As usual, this is a simple and satisfying recipe: no experience required. Preparation is about an hour, but most of that is baking time. Continue reading “Baba Ganoush with Ayote”
Because a promise is a promise, here’s the salad that I brought to January’s vegan picnic. This is a quick and refreshing dish that makes good use of jícama season (jícama is a crunchy, sweet and juicy tuber), one of my favorite veggie seasons of the year. I definitely suggest you jump on preparing this salad before jícama runs out for season.
This simple and tasty recipe is an unusual combination of textures and complex flavors wrapped in a tortilla- salty and sweet, creamy and crunchy. Make good use of your leftover hummus from the previous recipe, and enjoy this easy-to-make, portable wrap. Bonus: you get to impress your friends with your creative improvisation 😉