Here’s another recipe for you raw foodies out there! This is totally vegan, totally raw, and 100% easy and delicious! Best of all, no garbanzo beans are harmed in the making of this hummus!
Empenadas are a classic Mexican snack, and with our Vegan empanada recipe you’ll be able to make this Mexican dish, filled with the filling of your choice! Empenadas are perfect for snacks, parties and picnics, everyone loves them!
Don’t forget to make a dipping sauce too, sweet chili sauces are my favorite for this!
Here’s a quick method to making refried black beans for those of you who don’t have the time to soak beans over night and stew them all day. Of course, that IS the best way, but who has time for that mess? This method will give you the same satisfaction, and you can have them ready to eat in less than 1 hour!
This tasty vegan recipe is more of a guide, as I cannot give you exact measurements to make your rice the same way I do. Normally, what I do is saute some veg for my rice in a separate saute pan first, such as, carrots (I cut them into little cubes, about pea size), garlic, minced onion, minced bell peppers, peas, and maybe a small jalapeno. Set that aside. Then, prepare the water you are going to boil your rice in. Usually, you would want to use 3 times the amount of rice for your water measurement. So if you are boiling 1 cup of rice, you’d need 2 1/2 – 3 cups of liquid. I mix in some low sodium veggie broth (or you can use veg stock if you have it! Dilute 2 cups of veg broth with 1 cup water, or it gets really thick!) and let that start getting hot. Then, I add about 2 teaspoons dark chili powder, 1 teaspoon ground cumin, salt, pepper, and a few drops of tabasco. Then put the rice in and stir until it boils. Then, cover and simmer until the rice has soaked up all of the liquid and is fully cooked. Once that is done, add your veg and season with salt and pepper! Easy stuff!
This is my favorite thing to order when I go for Indian food. They are sinfully delicious and suprisingly easy to make! Vegan Onion Bhajis are the perfect accompaniment to any Indian style meal you cook!
A few years ago I was to the point where every time I thought of the word “salad”, I thought I was going to shoot myself. When I first went vegan, I ate nothing but salad for the first 6 months because I had no idea what to eat. However, I started getting creative and realized there are endless possibilities when it comes to salad…and they don’t all have to have the leafy green stuff in them! Here is a great recipe for an autumn-style couscous salad that is perfect for all seasons. Serve it cold or at room temp, any time of year. Its also a great side dish to take to a party because its got a little something for everyone in it!
These delicious sweet and salty chips are a great Caribbean snack, perfect as a starter or as a side dish to a meal! Serve with Cuban Mojo Salsa, or any other dipping sauce you like!
Note: for the best crispiness, use green plantains and yams (orange sweet potatoes). The vegetables must be soaked in cold salted water after slicing to prevent discoloration.
This spicy salad is the perfect side dish for anything hot off the bbq grill. The spicy flavor adds a bit of Caribbean flair to an otherwise plain ‘ol boring potato salad. Sooo tasty!
This Columbian side dish is deliciously rich and full of flavor. I have found that it goes excellent with a nice piece of grilled tofu or a grilled mushroom, but also makes a great base for a rice pudding dessert!
This is my favorite salad on a hot day – the flavors go SO well together and its such a nice, light thing to eat when the weather is so hot. I hope you enjoy it as much as I do!