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
Many years ago I was having lunch at a San Diego restaurant with a friend. Gazpacho was one of the few vegan items on the menu and we both ordered it. My friend is from Spain and gave me his critique of the restaurant’s version; he later showed me how he makes it. I re-created his … Read more
I hesitate to call this a meatloaf. I didn’t like meatloaf much back in my meat-eating days, and I love this savory mix of lentils and vegetables. For many people, however, meatloaf was a comfort food and they are looking for a vegan substitute. So here’s my version of a Savory Vegan Lentil Meatloaf. I used … Read more
I’m not a big fan of mayonnaise. When I still lived in California I avoided mayo, mostly because of the fat content. If I really needed some for a specialty dish, I could run to the store and pick up some Veganaise–something I can’t do here in Guatemala. Since my dad’s favorite late night snack is … Read more
I’ve never been a fan of commercial non-dairy milks. They taste processed to me, and I don’t like all the additives and wasteful packaging. For a long time I made cashew milk, but the impossibility of finding raw cashews in Guatemala had me looking for alternatives. I make coconut milk, but it doesn’t work well … Read more
Some days you just need soup. Today I was in the mood for a hearty, creamy soup with a kick, and I wanted it fast. This Creamy Curried Cauliflower Potato soup was the result, and it took about 30 minutes. Swirl in a little Sweet and Spicy Sriracha sauce–it was perfect. I started with only … Read more
I needed a dish to take to a potluck. There are only so many times you can take pasta salad or hummus to a potluck, right? One of my standby dishes is quinoa salad, but I was out of quinoa. What to do? Presto, this Brown Rice Salad was born. It has most of the ingredients … Read more
I make this easy tahini dressing at least once a week. Not only is it my favorite salad dressing, it is the most requested salad dressing by Lake Villa Guatemala guests. It’s so quick to make—you can whip it up in just a couple minutes. Try it on green salad, coleslaw, or on a grain … Read more
When I first became vegetarian in the 1970s, one of my favorite cookbooks was the Moosewood Cookbook. When it’s younger sibling, The Enchanted Broccoli Forest, came out, I wanted to love it. But love never blossomed between us and I gave away my copy years ago. Recently, though, a friend introduced me to a recipe … Read more
We all have our vices, and these savory, crunchy leaves of goodness are one of mine. Kale is not readily available in the markets here in Guatemala, so I grow my own. Months of growing, a night of dehydrating, and the whole batch was consumed in a morning. Oh. So. Good. I have a wonderful … Read more
One of the favorite dishes served at Lake Villa Guatemala is our scrumptious zucchini lasagna. I often make this ahead so it can be easily served on days when I’m out exploring Lake Atitlan with guests. This lasagna is a complete meal itself but goes great with a crisp salad made from greens harvested from our … Read more
This quick nut cheeze sauce is perfect for pouring over a pizza or lasagna without any advanced preparation. 2 cups raw cashews 1 cup water 2 tablespoon lemon juice 1 tsp rice vinegar 1 tablespoon fresh basil (or 1 tsp dried) Blend all ingredients in a high speed blender until smooth. Add a bit more … Read more