Portland Here I Come!!! Portlanders prepare for a feast of beautiful vegan food, kombucha and handcrafted beers. I will be serving tamales, empanadas & tacos at The Vegetarian Blog Booth with the “Gourmet Tacos” banner. Show any picture from my Facebook or Instagram to get a free copy of my upcoming ebook: Breakfast & Tofu. Can’t wait to share my beautiful food, hugs and smiles with YOU!
Chile Verde is a popular Mexican dish with an aromatic green chile sauce with cilantro, and tomatillos that cook the protein, thus the translation name “green chile” of Chile Verde.I remember this was one of my favorite dishes from my mama’s Mexican seitan recipes. Continue reading →
Dear veggie lovers in the bay area, I’m excited to announce that I’ll be participating as a vendor at the Tequila and Taco Music Festival in Santa Cruz, California, this Saturday and Sunday!
The Tequila and Taco Festival is this weekend at the San Lorenzo Park in Santa Cruz, California for 2 days from 11am – 5:30pm. The Vegetarian Blog will be serving Vegan Ceviche Tacos, Green Chile Seitan Tacos, Hibiscus Tacos and Tamales!!!
So come on down to the beautiful beach town of Santa Cruz and buy your tickets, support your local vegetarian booth, eat amazing food, dance and drink margaritas (if you drink) and eat more amazing food (the veggie kind)!
For more information click on the website link: Tequila & Taco Music Festival
This week has been the introduction of a new month, a celebration to freedom and the 239th birthday of the United States of America. This weekend for the 4th of july (the independence of the United States of America) is an all American tradition of grilling burgers and hot dogs, enjoying the warm summer days, and enjoying any outdoor resources. My 4th of July couldn’t have been more awesome without the company of my vegetarian big family. We definitely fired up the grill with all of the vegetarian options, some family and friends camped outside, and spent our days at the river, swimming, slip and sliding, shooting bows and arrows and of course shooting guns…definitely did it the American way…only in a Vegetarian American Way!!! Below is my gluten free veggie burger I want to share with you all because it’s so practical and not only do I use them in burgers but also in spicy asian wraps, or Mediterranean with hummus and avocado. They are full of fiber and protein, and will satisfy any hungry taste buds!
Today is a really hot day, and it’s suppose to go up to 109ºF!! After moving up to the hot northern part in california, my cooking style has definitely explored into chilled and cooling foods to enjoy in a 90+ Fahrenheit degree weather. This past week has been a bit busy with work and I didn’t have time to prune off the flowers on my basil plants, so I decided to use them in a chickpea/garbanzo salad with a basil and cilantro vinaigrette. The flowers aren’t a must in this recipe, but they do create a feeling of delicacy and romance to the plate plus it adds a beautiful touch to a regular plain chickpea salad. Continue reading →
Good morning, beautiful readers, YES I mean you! This past week I’v been so in love with my new kitchen toy! And that is my badass tagine clay pot. Tagine is a really sweet traditional north African clay pot from the areas of Tunisia, Morocco and Algeria. It has a deep base and a cute pointy (conical) lid. It is used to cook stews, curries, meats, couscous and other vegetable dishes. If you don’t have a clay pot, or tagine, you can just use a regular pot for this recipe. This recipe calls for a moroccan spice blend called Ras El Hanout which you either can purchase it from your local grocery store or make it from scratch. It’s kind of similar to the garam masala in Indian food and suits really nice in vegetable dishes. If you can, try to invest in a type of clay pot because the flavors of the dishes have a really nice earthiness to it that is amazing! I’ve noticed especially that when you cook some type of legumes in clay pots like beans, lentils, split mung, and chickpeas (my favorite) the flavors and aromas are enhanced on a whole different level! Check it out and let your taste buds take you on a scented journey with this ambrosial chickpea tagine infused with rosewater!