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!
I love Tom Kha soup and try to order it so often, but so many times, I get shot down because its made with chicken or shrimp! Whats up with this? Well, here’s a recipe that is totally vegan and just as yummy…to suit everyone else who isn’t into the whole dead animal thing. Plus, its super easy, so all you folks out there that don’t really like to cook – this one is for you. Dazzle your neighbors. Enjoy.
This Vegan banana bread is a tasty treat as breakfast, dessert or a snack! best of all, it doesn’t take long to make!
If you have any left over bananas that are starting to turn, you can easily use them in this vegan recipe, it makes it sweeter!
This recipe was passed over by a friend of mine who is vegetarian, but this is a great vegan recipe! Especially for chilly nights when you want something warm and filling. And kids love it, too!
Chili Relleno is classic latin dish, and this vegan alternative brings all the warm comforting feel and taste to the table.
Our Vegan Cuban Mojo sauce recipe is the perfect vegan dipping sauce for a wide array of Cuban and Caribbean snacks!
This vegan Cuban salsa brings a lot of flavors to a simple recipe!
Cassava, otherwise known as manioc, mandioc, or yuca in Peru is a carbohydrate root food that has high fiber content, and the leaves are a valuable source of protein. It is long and ugly – looks sort of like a big fat sausage with rough outer skin. It is very important to make sure you are buying SWEET cassava, not bitter, because bitter cassava has leaves that contain cyanide, and we don’t want anybody out there meeting their end by the hands of a root, do we?
Anyway, since cassava is pretty bland by itself, its best served with a dipping sauce rich in flavor, which is why I’m throwing in my secret recipe for Cuban Mojo on the site as well. Just follow the link below if you’re feeling inspired. Enjoy and good luck!
Click here for my Vegan Cuban Mojo recipe, which is a great dipping sauce to serve with these tasty treats!
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 is a popular Mexican soup, great as an appetizer or as a main course. The base of the soup can be made and frozen for later use and you can add the noodles when you get ready to serve it – but its best fresh! Make sure when you buy the vermicelli that you double check to be sure its vegan, not made with egg! Some types of vermicelli are sneaky like that, but you can always substitute a pasta that is similar in shape and size that is vegan!