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.
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.
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”
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”
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”
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.