the self-hating vegan

reluctant clean eating in the tropics

Grated Jícama and Carrot Salad

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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.

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Hummus, Avocado & Tostón Wrap

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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 😉

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Banana Guacamole

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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.

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San Salvador’s First Vegan Picnic

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This past Sunday January 31st, Mundo Veg, an online Latin American animal rights group that advocates a meat-free diet, organized San Salvador’s first warm and welcoming vegan picnic at Beethoven Fountains.

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Roasted Garlic and Rosemary Hummus

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Take advantage of your left-over garbanzo beans from the previous recipe and enjoy this variation on a classic for those days when you’re feeling lazy but -damn- you need to make a good impression. This is a quick and versatile recipe with its own personal touch, smokey and leafy thanks to the roasted garlic and fresh rosemary.  Continue reading “Roasted Garlic and Rosemary Hummus”

Roasted Chickpea Snacks

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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”

Super Smoothie

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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”

Vegan Cooking Workshop with Attilio Altieri

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On Sunday, January 17th, I (Hilary) had the pleasure of spending the day at one of my favorite local cultural spaces, La Galera Teatro, owned and run by the illustrious chef, actor & director extraordinaire, René Lobo. This time, however, I wasn’t there to sample René’s delicious vegetarian paninis or enjoy an original theatrical production; instead, I gathered with nearly 20 other curious food fans for a workshop on vegan cooking and practice by Attilio Altieri, an Italian ex-pat and vegan evangelist visiting from Guatemala. Continue reading “Vegan Cooking Workshop with Attilio Altieri”

Cucumber Banana Salad

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Yes, that’s right, cucumber banana salad. I swear. This has become one of my favorite go-to dishes for a light lunch on a hot San Salvador afternoon. All the ingredients (with the exception of the Tahini, that is) are usually available at your neighborhood tienda, and in keeping with my [Hilary] preference for quick gratification, preparation time is all of 10-15 minutes. The result is a unexpectedly refreshing combination of tart and sweet.

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