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.
Nico and I have very different, but wonderfully complementary culinary styles: Nico is inventive, ambitious and patient; I [Hilary], on the other hand, am oriented toward the simple, accessible and quick. This recipe certainly falls in the latter categories. It’s quite basic and entirely delicious. Cauliflower pureé makes a great mashed potato substitute, but it can also be served as a hummus-style dip. If you’re really on your game, the whole thing can be done in about 30 minutes.
A little over a month ago, The Self-Hating Vegan (Nico, that is) visited a small festival that was organized to celebrate World Vegetarian Day in the Parque Bicentenario. The event was put on by the Gran Fraternidad Universal (GFU – or Great Universal Brotherhood) and included the participation of various vegetarian food stands and animal activist performances by students at the CENAR.