Vegan Good Eats

The Morning After Pancakes: Red Velvet with Blueberry Syrup and Whipped Cream

The morning after the Fourth of July can certain seem like somewhat difficult. Whether you are in the midst of the walk of shame, wondering how the goat slept next to you peacefully or whose underwear you are wearing, we all need a little sustenance to soak up all those illicit alcohol calories that inadvertently made their way into our livers.

I didn’t have THAT much to drink.

Bend me over Sweet Potato Fries with Sassy Ketchup

When unexpected guests come by, I always like to throw something on the table. Having just made the most delicious picarones, I had an extra sweet potato looking at me begging for attention.

The solution? Fry up a batch of crispy, sweet and sassy sweet potato fries, and make some sort of doctored up ketchup. Anything straight from a bottle is just not me.

Cutting the sweet potatoes by hand made for wonderful, homey and imperfect strings. But in the interest of [...]

Peruvian Street Food: Picarones or Squash Sweet Potato Fritters

Dare I say these are the Peruvian version of funnel cake? That would be foodie blasphemy worthy of a spanking. Now you are wondering if I did that on purpose.

Typical picaronera feeding the masses

A picaronera was the nice lady who stood behind a food stand making these fritters. She would be at almost all school events and holidays frying these fresh for all of us.

Independence Day Smoked Chili with Ancho Chiles

I do not think this needs an introduction, except that it is the perfect addition to 4th of July menu. After all, it has its origins in San Antonio and it is the official dish of Texas. Chili con carne? Hell no. Let’s keep Helga the pig and Ursula the cow safe this holiday and bring out the big vegan guns.

Chili sin carne? Don’t mind me.

1/3 cup olive oil
1 onion, finely chopped
1 jalapeno, seed and ribs removed, minced
1 red pepper, [...]

La Crème Brûlée sans la Dairy pour le Vegan

Is there anything more gentle than crème brûlée? Silky and understated, the elegance lays in its simple layering of flavors of a few ingredients.

Yes, the original custard depends on cream for the richness and egg yolks baked au bain-marie for the consistency, the vegan version must depend also on a less than more ingredients to achieve the desired result.

Most recipes out there call for silken tofu for the creaminess. I was determined to find a version that was soy free. [...]