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!