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”
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”
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 😉
As you can see, I (Hilary) have been happily experimenting with incorporating bananas into less expected savory dishes. So here’s a fun twist on a tropical classic: guacamole! We premiered this dish at San Salvador’s first Vegan Picnic, which you can read about right here.
Today I’m excited to share a snack recipe that I’ve recently been experimenting with: oven-roasted chickpeas (AKA garbanzo beans). These crunchy little delicacies make for a dangerously addictive snack, perfect for movies, horderves, or mindless grazing. And as always, the recipe is pretty straightforward. Depending on your preparation, the whole process takes anywhere from 1.5-3 hours. Continue reading “Roasted Chickpea Snacks”
Here’s a simple, tasty, nutrition-packed & highly digestible tropical delicacy for y’all. It’s my super smoothie, otherwise known as my everything-that-was-in-the-fridge smoothie. If you’re on your game, you get crank it out in about 15 minutes. Continue reading “Super Smoothie”