Next to espresso and chai, matcha holds it’s place as one of my all time favorite coffeehouse drinks. The first time I tried an icy cold matcha latte, not only was I intrigued by the beautiful color in my cup but the flavor was confusing…did I like it?…sip after sip I tried to convince myself… Continue reading Matcha Latte Panna Cotta
Green Adobo Roasted Chayote Tacos
Take some roasted chayote, put it in a taco and…mmm it’s so good! The adobo verde or green adobo sauce gives it an herby, garlicky and spicy kick. I am always on the look out for delicious vegan taco ideas and this healthy flavorful recipe does not disappoint. The cashew cheese I made has a… Continue reading Green Adobo Roasted Chayote Tacos
Guajillo Chile Cream Sauce with Mushrooms and Grilled Tofu Steaks
Mushrooms in guajillo sauce is a classic combination in mexican cuisine. The addition of cream, in this case cashew cream, takes it to another level. This sauce is delicious spooned over tofu steaks, but also as a filling for tacos and a topping for vegan nachos. Thankfully this recipe makes enough sauce for experimenting. This… Continue reading Guajillo Chile Cream Sauce with Mushrooms and Grilled Tofu Steaks
Salt and Pepper Roasted Cauliflower
Our favorite chinese restaurant serves a dish made of deep-fried pork chops and goes by the name salt and pepper pork chops. It is finished with a mix of scallions, chiles, garlic and vinegar. It is my husbands favorite…. I love my husband and I want him around for a long time, so I came… Continue reading Salt and Pepper Roasted Cauliflower
Baked Raspberry Vegan French Toast with Meyer Lemon Curd Sauce
I am not a baker, I have a very short collection of go to vegan desserts. I played with this recipe for 2 days, until I loved the final result. The sweetness is balanced perfectly with the tart raspberries and the creamy meyer lemon curd. After it received 380 + likes on Instagram I knew… Continue reading Baked Raspberry Vegan French Toast with Meyer Lemon Curd Sauce
Rustic Mexican Vegetable Soup
This soul-restoring soup is proof that a few veggies are all you need to create something wonderful. Traditionally made with beef, this vegan version is just as hearty and satisfying. A side of mexican rice cooked in tomato broth is always served with this soup. The addition of salsa, fresh cilantro, raw diced onion and… Continue reading Rustic Mexican Vegetable Soup
Beer Battered Brussels Sprouts with Maple Dijon Sauce
I am not apologizing for frying a vegetable. These are good…too good, especially dipped in this delicious mustard sauce. It’s best to make them in the presence of people who will help stop you from devouring the entire batch yourself. Crispy thin coating outside, creamy inside… hey, it’s a green leafy vegetable so basically like… Continue reading Beer Battered Brussels Sprouts with Maple Dijon Sauce
Tofu Medallions a la Diabla
Before I was vegan Camarones a la Diabla ( Shrimp in Spicy Sauce) was one of my signature dishes. I learned to prepare this dish, because it was one of my favorites. It became my go to dish for whenever I wanted to impress my guests with my fierce mexican cooking skills (Ha!) It even… Continue reading Tofu Medallions a la Diabla
Vegan Aguachile
Aguachile literally translates into chile water, which sounds less appetizing. This classic dish hails from Sinaloa, Mexico and is traditionally prepared with shrimp. Since I don’t eat little critters, I turned to cauliflower to stand in their place. It did not disappoint. Aguachile is a variation of ceviche that is prepared with a puree of… Continue reading Vegan Aguachile
Braised Hibiscus Street Tacos
I know what you’re thinking…flowers? In a taco?! Before you jump to the conclusion that this must be some crazy vegan trend, let me elaborate. Hibiscus Flowers or Flor de Jamaica have been part of mexican cuisine for a while not just as a drink ( agua de jamaica) but as part of a variety… Continue reading Braised Hibiscus Street Tacos
LemonVinaigrette 