As we bring in the new year many of us like to celebrate with family and friends. Figuring out what food to have for guests is always a challenge because sometimes (always lol) finger foods is just not enough to balance out the number of celebratory drinks being consumed on New Year’s Eve. If this sounds familiar, arroz con pollo vegano can be your solution.
I first encountered this bite of deliciousness a couple of years ago at a Spanish tapas restaurant and immediately fell in love. I found myself reaching for more and more little breads as the night progressed and I remember thinking I can eat these all day and every day because they were that good!
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!
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!
Although from a Colombian family I love and appreciate foods from other Hispanic countries. One of my favorite snacks has always been Argentinian empanadas. The flaky, yet crispy crust and delicious fillings are something I constantly crave. In order to satisfy that craving I used to go and pick some up from the Argentinian bakery, but since they traditionally have meat and dairy ingredients, I now have to create my own!
Growing up I was fortunate enough to always have a home-cooked meal every night. My mom learned the basics from her grandmother and my sister and I have learned from her. One of those basic, traditional Colombian meals that I absolutely love is the Sudado de Pollo, or Chicken Stew. Every sudado is different because different families create their own versions. My family’s recipe includes: chicken, yuca, corn on the cob, white rice, and patacones, or fried green banana plantains. Of course I’ve had to make a few changes here and there to the original recipe to make it vegan, but if I may say so myself, it turned out pretty damn good!