This curry is easy and quick to make, especially if you cook it in an Instant Pot. I took some liberties with the spices, as berebere is an Ethiopian spice. If you don’t have any, add a touch of cumin, clove, and cayenne. You can use any kind of vegetables–those in the recipe are what … Read more
I’ve been on a cheesy sauce kick lately. Remember that potato carrot cheese sauce that everyone seemed to be posting about a few years ago? If you don’t remember, this sauce was everywhere on vegan blogs and Facebook groups. I, of course, have my own version. I’ve been making this sauce a lot, this time … Read more
One of Guatemala’s blessings is our wonderful markets, filled with fresh local fruits and vegetables. Yesterday I went up to one of my favorite vendors, where I often buy basil and leafy greens. There was no basil on display, so I asked for it. The vendor pulled out a small paper bag: “Sí, hay.” She … Read more
I haven’t posted much lately. I’ve had a slow recovery from hand surgery on March 30, which has limited my computer time. Basically I had to chose between computer and kitchen–guess which one won! Much of my time in the kitchen has been focused on completion of my Professional Plant-Based Chef certification program at rouxbe.com. Toward … Read more
This is a companion post to the Qabuli Palao recipe. While my assignment for my Plant-Based Chef Professional Certification program was a rice and lentil dish, I wanted lots of greens to go with the Qabuli Palao. Sabzi is a popular Afghan stewed spinach dish with bold flavors that are a wonderful match with the Qabuli … Read more
When I first changed to a plant-based diet in 2007, I was at a loss for how to how to prepare meals, and especially desserts, that my family and friends would enjoy. A tofu-based chocolate pie quickly became my standard dish to bring for dinners and events–people were always amazed that it was vegan. However, … Read more
When Mark and I started dating, he wanted to impress me by making a vegan lunch. And impress me he did! I figured any man who was not vegan but was willing to make me a vegan lunch was worthy of consideration. We recently celebrated our third wedding anniversary… and this tropical vegetable salad was … Read more
Every vegan cook needs a chia pudding recipe. Chia is so versatile and loaded with nutrients: it’s packed with protein, Omega-3 fatty acids, and is a rich source of calcium. It becomes gelatinous when mixed with liquid, so it makes a good egg replacer in baked goods. The naturally gelatinous quality of the seeds is … Read more
What do you do when you need a quick dessert and have lots of avocado on hand? Avocado Lime Pudding! I found this recipe when I was looking for a key lime pie recipe, but this is so much simpler. No crust, no baking, and whips up in minutes. Serve this pudding chilled, topped with … Read more
For years I made a raw onion bread with flax seeds and sunflower seeds. There have been times when a batch was in the dehydrator every week! The recipe I used called for 1/2 cup of olive oil, and since cutting most refined oils out of my diet, I needed to change the recipe. Add … Read more
At this time of year, it seems we always need a quick and easy snack, whether to take to a party or to have ready when friends drop by. I used to buy tamari roasted nuts, but had forgotten all about them until we had a party to attend and little time to make something … Read more
I remember how surprised I was the first time a co-worker told me tomato soup was one of her comfort foods: I simply couldn’t relate. For me, comfort came in the gloppy can of Campbell’s Cream of Mushroom soup. So imagine my surprise today when, as I was feeling a bit under the weather, I … Read more
This year at Thanksgiving, the unthinkable happened: there were no fresh cranberries to be had. Apparently cranberries just didn’t make it to Guatemala this year, so my grandmother’s Cherried Cranberry recipe was off the table (so to speak). I couldn’t stand the idea of canned cranberries, so I bought a small bag of dried cranberries and … Read more
Stuffed portobello mushrooms have been my favorite holiday meal for years. I’ve made them with wheat bread stuffing and cornbread stuffing, with and without nuts, and with and without tofu. I’ve topped them with mushroom sauce and red pepper sauce and gravy and vegan cheese. This year, with little time to cook and tiny kitchen … Read more
It’s that time of year. The wind is blowing and the night is cold and clear. I’m planning my Thanksgiving menu, and it’s time to whip up a batch of my super simple vegan eggnog. Yes, I know that it technically can’t be eggnog if there are no eggs. It’s still eggnog to me, so … Read more
This coming week we celebrate Thanksgiving in the U.S. Though I have lived in Guatemala for the past five Thanksgivings, I still celebrate by making a feast for my family and guests. Though vegan menus are somewhat different from the Thanksgiving meals of my childhood, one dish remains constant: Grandma’s Cherried Cranberries. When I was young, … Read more
The days are getting cooler. Where I live, in the highlands of Guatemala, cooler means that the temperature outside has dropped from 78 degrees F to 68. Brrrr. Time to make my favorite tempeh vegetable chili! In addition to being hearty and satisfying, this chili is packed with nutrition. It’s a sneaky way to get … Read more
Fall is apple season; that’s just as true here in Guatemala as it is in the U.S. The local markets are loaded with crisp little apples, and what better to do with crisp apples than turn them into this vegan and gluten-free apple crisp! I bought apples this week with the intention of starting apple cider … Read more
My favorite orange sweet potatoes are uncommon in the Lake Atitlan area. We find them now and then, along with a purple variety, but most of the sweet potatoes (camote) here have white flesh that becomes yellow when cooked. They’re not bad, but they don’t have the body and depth of flavor of the orange … Read more
I had some leftover garbanzos after making Moroccan Eggplant Garbanzo Stew, and wanted to make something besides hummus. As I looked through my lunch recipes, it hit me that I could use the garbanzos to amp up my quinoa salad. This satisfying Quinoa Garbanzo Salad was the result: it’s both vegan and gluten-free. When I … Read more