For Thanksgiving, I posted some bomb side dishes made vegan, but now it’s time to start thinking about the end-of-the-year holidays, gatherings and what you can possibly bring to the table…literally. I wouldn’t say quiche is necessarily a traditional holiday food item but it definitely is a great option to keep in mind. It’s easy to make, conveniently packaged (no dish needed), and quite tasty in a savory and creamy kind of way. My favorite quiche, even before I gave up meat was always a simple spinach quiche. Nowadays my version is not only vegetarian but also vegan!
So now that we are in December you are probably in the midst of “bulking” season (a.k.a. annual weight gain due to holiday eating and not giving a fuck) LOL! And guess what we are just going to keep it going all through December because I have a bunch of sweets and delicious meals planned for this month! Today’s recipe is one of my all-time favorite desserts which I learned to make from my grandma. If you are Hispanic or are familiar with Latino culture (primarily food culture), you know that rice pudding, or arroz con leche is a classic sweet, loved by all! So if you are excited to see this turned vegan or you are simply intrigued, keep scrolling for the full recipe!
I love soups! Now that we are moving into December and the temperature is cooling down even more, soups are the perfect meal to warm you up. One of my favorites has always been butternut squash soup. Its heavier than a broth, its healthy because its literally pureed squash, and its simply super tasty and delicious!
As Thanksgiving weekend comes to a close, I am in desperate need for a crisp salad! After stuffing my face with delicious food and leftovers my body was asking for a break. I still had some random ingredients from other Thanksgiving recipes so I decided to make a fall style salad with pumpkin dressing.
It’s Wednesday before Thanksgiving day which means your kitchen is starting to look like a war zone, or…you don’t give a shit because it’s just another day in your neck of the woods. Either way, I will get right into it because let’s be honest all you really care for in this moment of stress is the recipe so you can get shit done quick and start planning your Black Friday strategy LOL!
Born and raised in South Florida, Cuban food tastes like home to me. It’s funny because whether you are Hispanic, American, Asian, European, etc., if you are a South Florida local you know every Cuban dish in the book! Cuban cuisine was another very difficult thing for me to even think about giving up to go vegan. Luckily, most of the traditional sides are vegan or can easily be made vegan. With this specific meal it is actually extremely easy to include the pan-fried chicken because products like Gardien’s Chick’n Scallopini are a damn blessing!