Poliada Vegana

Brrrrr! It’s cold outside so let’s eat our favorite winter treats we grew up on!

I’ve been away from posting for a while because I HAD A BABY! I’m super excited about my lil bundle of joy and decided to take a break during my pregnancy and first couple months postpartum. That being said, I wanted to share this veganized version of the Leche Poliada custard we remember as kids! Mom used to make it for us when we had a snow day and now I get to recreate it with plant-based milk!

Ingredients:

2 1/4 Cups Cold Almond-Cashew Vanilla Milk

4 Tbsp Maizena Cornstarch for a thinner consistency or 5 Tbs Maizena Cornstarch for a thicker custard

1 Cinnamon Stick

1/3 Cup Granulated Sugar

1 Tbs Vanilla Extract

Tools:

1 Whisk

1 medium saucer pot

Measuring cups/Measuring spoons

1 medium mixing bowl

Instructions

Separate the milk. Place 2 Cups of the milk in one bowl and 1/4 cup in a medium mixing bowl. Mix the Maizena Cornstarch with the 1/4 cup milk in the mixing bowl until completely dissolved (any lumps will ruin the custard) and set aside. In the pot, add the 2 cups of milk, sugar, vanilla extract, and cinnamon stick and bring to a high heat. Once the milk begins to steam, slowly add the Maizena Milk mixture. Whisk vigorously until it forms thick and comes to a boil (approx 4mins). Remove Cinnamon stick and pour into dessert bowls. Sprinkle with cinnamon powder or pumpkin pie powder and eat warm or let cool down completely for a firmer bite. Enjoy and happy holidays!

Sopa de Pollo Vegana

These hot days of summer can’t stop the cravings for a hot Sopa de Pollo Vegana. Fresh hand-made tortillas, a few slices of lime, and my favorite soup is a must year-round. I want to share this delicious recipe with you and hope that you enjoy it as much as I do!

Sopa de No-Pollo Recipe

Servings: 2 

Prep Time: 10mins

Cook Time: 35mins (tip: eat a mango if you are starving while cooking)

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Fresh Ingredients:

3 1/2 Cup Water (add a little more water if needed)

2-3 small carrots, sliced

1/2 medium white onion, diced 

2 garlic cloves, minced

1 cup sliced pipian or zucchini 

1/2 medium yellow but firm plantain, sliced with skin on

1/4 cup green beans, diced

2 celery sticks (ribs to be accurate), diced 

1 ear of corn, cut into 4 smaller pieces

1 cup cabbage, chunks

1 medium yellow potato, skinned and diced

1 chayote, peeled, diced (remove seed)

1/4 cup Acini di Pepe pasta 

1 generous handful of cilantro (1/2 for cooking and 1/2 for garnish

Seasoning & Herbs:

1/2 tsp cumin

1 Tbsp Buen Provecho Chicken Flavor Bouillon (accidentally vegan) or Not Chik’n Vegan Bouillon

1 tsp thyme 

1/2 tsp paprika

1 tbsp Goya recaito 

Salt to taste

Chik’n:

I use Gardein Scallopini and follow the package instructions but add a couple of shakes of tumeric powder and Goya adobo all-purpose seasoning before cooking. Cook and set aside. Do not add it to the soup or it will get soggy. Dice and add to each bowl right before serving.

Garnish:

Cilantro

Like wedges 

Hot Sauce

Instructions: Heat the oil on high and add onion, carrot, celery, and recaito to stockpot. Mix well and cook for two minutes. Add herbs and seasonings, garlic, 1/2 cilantro, chayote, potato, corn, pasta, plantain and mix well. Add water, bring to a boil, and reduce heat to medium. Cover your stockpot for 15 minutes. Taste and add salt if needed. Add green beans, cabbage, pipian, mix again and cover for 18 minutes and bring heat to medium low. Let cool for 5 minutes uncovered and serve with diced Chik’n, fresh cilantro, hot sauce, and freshly-squeezed lime juice!

DC Vegan Pupusas & Sweets

*Online Ticket Sales Only*

I’m so happy, oh so happy! I’ve been waiting for something like this since my last Foodie Night in October. I’ve always wanted to host an event with Vegan Pupusas and Tamales! We have a small number of tickets available for sale and they include food and drinks! This event is a small, intimate, and casual lunch where we’ll enjoy the traditional flavors of El Salvador recreated in plant-based recipe! I am honored to be able to feature Somethin’ Sweet who is a local woman-owned bakery business who specializes in Gluten-Free desserts! 

https://www.eventbrite.com/e/dc-vegan-pupusas-sweets-tickets-53484860658

Cooked Words

COOKED WORDS

I like this blog thing. If you know me, You’ve probably heard me mention that I prefer writing over speaking. It’s just that spoken words and written words are different to me. I find myself treating written words the same way I treat food; freedom of expression is more fluid through my fingers.

Photograph by Kristina Lakeway

Not too long ago, I was in a group of amazing community-driven people which eloquently expressed themselves with bright ribbons of natural-flowing phrases. I loved it. We laughed, we asked questions, we spoke about real issues surrounding food accessibility in our community. I can’t wait to share space with them again. I pondered on how I could express ribbons of natural-flowing phrases through a meal. I wished I would have brought some of my favorite tacos with me! I day-dreamed of a 24-hour tomatillo sauce cooked slow and with an unforgettable character. I imagined a King Oyster Scallop seared to perfection in paprika butter and a pink lime wedge for a spritz of ooh-la-la. I love self-expression through foods. You tell a story, you travel through time, you release fragrant aromas that fill the room with anticipation and joy. Our words are art, whether they spoken, written, or cooked. Amen.

TACO SALAD, STEP ASIDE.

Hearty Taco Bowl

I remember the last time I had a taco salad on a lunch date with my Mom; sad times. I couldn’t stop thinking about it for a few days. What if I added roasted brussels sprouts instead of limp chopped lettuce? A little bit of this, a little bit of that… you’ve got yourself a delicious tumeric-crema dressing, slow-cooked adobo mushroom guiso, and a zesty kale salad to hug all the tastebuds with love and nutrition! 

Salvadoran Desayuno Típico

I grew up eating a big breakfast on Saturdays. My dad worked in construction and would always be exhausted from working long days in the sun Monday through Friday; Saturday mornings was our celebration of a big desayuno tipico and his endless funny stories. When I stopped eating dairy and meat, I started working on a plant-based version of my favorite childhood breakfast. I can’t wait until you try it! I offer brunch bowls with seasonal fruit and cold-pressed juices. 

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DC Vegan Foodie Night: Thank-Full

Do I enjoy traditionally prepared holiday meals? Yes. Do I enjoy bread stuffing and cranberry sauce for four days straight after thanksgiving? No. This year, join me for a taste-bud tantalizing AFRO-LATIN Menu prepared by my dear Chef friend Mari from AfroVeg and I. We’ve been working on this menu as soon as we felt a crisp fall breeze and cannot wait to share it with you! Imagine yourself having an aromatic jollof rice paired with yuca con mojo and an oyster mushroom curry! We will have a feast for sure; you don’t want to miss it!

CLICK ON THIS LINK & Join us for Thank-FULL!

DC VEGAN FOODIE NIGHT

I am beyond excited to be hosting my first DC Foodie Event next month! I hope to see clients, friends, and new friends for a night of Salvadoran-inspired Vegan foods and good times! I recently moved to the District and am looking forward to promoting my business as well as sharing my dream with all those who will take a bite. The event will take place at DwellDC which is a super-cool, off-the-grid carriage house with a refreshing feast for the eyes. I am beyond thankful to Dave and Holly for working with me and I look forward to creating a vegan feast and a night to remember!

I will be posting pictures on a weekly basis of all the delicious foods to be found at DC Vegan Foodie Night.

https://www.eventbrite.com/e/dc-vegan-foodie-night-tickets-50031371178