Vegan Toasted Almond Horchata

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Several Latin American countries consume horchata, a rice and milk beverage often infused with cinnamon.  It is rich, creamy and sweet.  What more can you ask for?  Served chilled, horchata offers a great way to refresh oneself on a warm sunny day (or when it is freezing cold outside and you want to convince your brain you are not witnessing rain outside but instead you’re on the beach in Cabo.  Eh, either/or). Continue reading

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Vegan Condensed Milk

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A popular ingredient in many dessert recipes, condensed milk offers a luxuriously creamy, sweet addition to any dish.  I created a simple substitute for this dairy classic.  Simply by swapping almond or soy milk for cow’s milk you get a vegan alternative to condensed milk that works perfectly in any recipe that calls for condensed milk. Continue reading

Tofu Verde. Wait What the F-?

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A classic Mexican dish, Chile Verde, consists of cubed pork pan-fried to perfection then smothered in green salsa.  Well you know what?  Tofu likes to play with the big dogs and can go head to head with pork any day of the week.  Bring it Babe. Continue reading

Roasted and Toasted Taco Tuesday: Garbanzo and Tomato Filling

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Char gives flavor.  Lots of flavor.  So going on that theory these tacos have flavor to spare.  Lots of roasting and toasting involved to help develop the nuttiness of the garbanzo and the sweetness of the onions and tomatoes.  Nutty, sweet and slightly bitter to round it all out.  Oh that’s good. Continue reading

Satisfying and Easy Vegan Black Bean, Spinach and Corn Enchiladas

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Comfort food.  The best remedy for just about anything.  Have the blues?  Have some comfort food.  Feeling under the weather?  Have some comfort food.  Stressed out?  Have some comfort food. Continue reading

Roasted Green Tomatillo Salsa

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Tart tomatillos make for a great salsa.  And a great salsa makes for…just about anything.  Pour it on enchiladas, tamales, tacos, chips.  You name it.  Roasting the ingredients add a great smokiness that can’t be beat. Continue reading

Breakfast in a Glass: Strawberry & Oats Liquado

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Waaaaay before the whole smoothie thing even began Latin America was gulping down blended milky, fruity, frothy drinks for breakfast (and as a middle-of-the-day-I-need-something-sweet-to-help-me-savor-the-day kind of drink).  Anyone and everyone used to whip up milk, sugar, oats and any fruit you can get your hands on (strawberries, mango, papaya, banana, pineapple.  If it could fit in a blender it belonged in a liquado). Continue reading

Huevos Rancheros Florentine: Yup. I. Went. There.

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What are good Saturday morning breakfast ideas while trying to decide whether to face the cold, rainy, foggy world or stay indoors wrapped up in a blanket?  Two favorite options of mine: Huevos Rancheros and Eggs Florentine.  Two distinct dishes, both very tasty treats.  But you shouldn’t eat both at the same time, right?  Well maybe you should.  Hmmm.  I decided to combine the two and create one egg dish filled with hints of both. Continue reading

Insanely Good Arroz con Leche (Rice Pudding) with Strawberries

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Almost every country and culture has a variation on rice pudding.  Personally I think it is because the stuff is sooooo delicious (Hey, you figure so many people can’t be wrong).  Something about creamy, starchy, sugary sweet yuminess just cannot be beat.  In Latin American countries arroz con leche is usually creamier and runnier, think more oatmeal less tapioca , than the American version.  It usually incorporates cinnamon and condensed milk making it spicier and more on the sweeter side.  This recipe counteracts the sticky sweetness of the condensed milk with the tartness of the strawberries.  It makes for a perfect coupling.  My preference is to eat this cold but some people cannot resist and must eat it the second it is finished.  Can I blame them?  Not really. Continue reading

Tofu Picadillo

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Picadillo is a staple throughout most of Latin America.  It is normally a beef, potato and tomato dish simmered with fragrant spices.  I remember having it as a main dish with steaming hot tortillas lying next to it on the plate however I see it a lot at Mexican restaurants as a filling for tacos, burritos or tostadas.  This recipes subs tofu for ground beef and although the dish does not have the familiar dark, caramelized color associated with picadillo, it still has the flavorful, spice-filled flavor and aroma connected with the dish.  A nice and cozy comfort-food laced meal for wintertime.  Mmmm.

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