When you are latinx, vegan can really seem like a daunting word. Your mind immediately goes to ALL the amazing foods you will no longer be able to eat and you become unsure about the commitment. Well, I am here to tell you, do not fret my friend! Latinx cuisine is actually very easy to veganize since a lot of it is already plant-based to begin. For all my Dominicans and Puerto Ricans…this one’s for you: vegan mofongo. Yes, you heard me right, VEGAN MOFONGO!
Whether you are Colombian, Puerto Rican, Mexican, or from any other Latin country, we all have one thing in common…Flan! It’s the go-to dessert for any occasion and there are so many varieties to chose from. The two basic ingredients are milk and eggs, but here you can learn to make the cruelty-free version without giving up the traditional flavor or creamy texture.
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!