Cocinando con Familia Kitchen

Familia Kitchen’s Healthy & Delicioso editor Naihomy Jerez worked up this recipe to veganize a Latinx dish everyone loves: quesadillas. We replaced the white flour tortilla with almond flour, used extra-firm tofu instead of chicken, and switched to vegan cheese. 

What we love to do at Familia Kitchen, a Latinx cooking and recipes website for Latinx authentic recipes, is to take traditional recipes we get from our abuelas and flip them into Healthy & Delicioso versions that are better for humans and the planet. Familia Kitchen and Naihomy have worked up more flipped Latinx recipes, if you are looking for flipped versions of favorite abuela-cooking dishes.

SASsy Quesadillas (Spicy and Savory Tofu Quesadillas)



  • 14 oz. packet of extra-firm tofu
  • 1 tsp. pink Himalayan salt
  • ½ tsp. black pepper
  • ½ tsp. garlic powder
  • ½ tsp. oregano
  • ¼ tsp. cayenne powder
  • ¼ tsp. chilli powder
  • ¼ tsp. turmeric powder
  • ¼ tsp. onion powder
  • 4 Tbsp. extra-virgin olive oil (divided)

Mushroom-Green Pepper mix:

  • 8 oz. sliced mushrooms
  • 1 small green peppers
  • ¼ tsp. pink Himalayan salt
  • ¼ tsp. black pepper
  • ¼ tsp. chilli powder
  • 2 Tbsp extra-virgin olive oil


  • 1 cup shredded vegan cheese
  • 10 almond flour tortillas


Step 1:  Cook the mushroom/ green pepper mix.

  • Cut green peppers into slivers.
  • Place a sauté pan over high heat and add in extra-virgin olive oil for 30 seconds.
  • Add mushrooms and stir so they are all coated with the oil and evenly distributed in the pan.
  • After about four minutes (once the mushrooms have released their natural juices), add the green peppers. Stir all together and evenly distribute in the pan.
  • After about one minute, sprinkle in salt, pepper, chilli powder.
  • Continue to cook and stir for about five minutes, or until the mix has lightly caramelized/browned.
  • Remove from the pan and set to the side.

Step 2: Cook the tofu.

  • Squeeze the excess water from the tofu and cut into small squares.
  • Sprinkle in all seasonings and 2 Tbsp. of the extra-virgin olive oil.
  • Gently fold the tofu and ensure all pieces are well-covered with spices.
  • Place sauté pan over high heat and add 2 Tbsp. of extra-virgin olive oil for about one minute.
  • Add the tofu and spread evenly in the pan. Do not stir to prevent the tofu from falling apart.
  • After three minutes, gently stir the tofu so all sides brown. Do this two more times for a total of about nine to 10 minutes.
  • After all sides have browned and cooked evenly, gently toss for another minute and remove from the pan. Set aside.

Step 3: Build and cook quesadillas.

  • In a wide pan place two tortillas to warm up over medium heat for about 30 seconds.
  • On one-half of the tortilla, add about 1 Tbsp. of vegan cheese, then a layer of the mushrooms-green pepper mix, a layer of tofu, and another layer of vegan cheese, and fold over the flap of the tortilla.
  • Let each quesadilla cook in the hot pan on one side for three to five minutes, checking to see that the tortilla does not burn, and the cheese is melting on the inside.
  • Flip to the other side with a wide spatula, preferably not lifting the quesadilla high off the pan, and not flipping it on the side that it is open (the risk is you can lose your filling). Let the other side cook for three to five minutes. 
  • Gently press the quesadilla to help ingredients come together with cheese and get all melty-mixed.
  • Remove the quesadilla from the pan and place on a cutting board. Let it rest for a minute and then cut in half. 

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Cocinando con Adriana and Maria Elsa

Vegan Albondigas

Ingredients for the Soup

  • 3 carrots chopped 
  • 2 potatoes chopped
  • 1 Mexican zucchini 
  • About two tablespoons of vegetable bouillon for the broth or vegetable broth 
  • 1 small clove of garlic finely chopped 
  • About half a cup of white rice 

Ingredients for Albondigas

  • Half chopped onion
  • 1 big tomato finely chopped 
  • 1 packet of beyond beef defrosted 
  • 1 bunch of cilantro chopped 
  • About 1/4 flour 
  • More garlic chopped! 


Begin by boiling 4 cups of water

Add bouillon, potatoes, garlic, and carrots

Once those have softened a bit, add the zucchini and continue to boil 

Add the rice and cook all until potatoes are soft and veggies are cooked through 

Add extra seasonings to the soup like cumin, more garlic, a bit of nutritional yeast if you want 

While that is cooking, mix the chopped onion, tomato, cilantro, flour, and seasonings to the defrosted and mashed Beyond Beef

Mix it well so all so ingredients are well incorporated 

Begin to form balls and set aside (they might be a bit sticky but as long as they are sitting and holding - it’s all good)

Then cook them all on a pan so they can harden and cook throughout ; use whatever oil you prefer. 

Once cooked though, add them to the soup and let it all simmer 

Let it all sit together and serve when all is soft, cooked, and the broth tastes rich. 

Serve with lime or more cilantro - lo que quieras.

Cocinando con Adriana Part 2: Vegan Chicken Soup Recipe


  • Vegan chicken (about 8 pieces)
  • Celery (about 3 pieces chopped)
  • Half an onion chopped
  • 3 cloves of garlic chopped
  • Two tomatoes cut in fourths 
  • 2 carrots chopped
  • One broccoli head 
  • About 2 cups of pasta 
  • Vegan chicken bouillon and vegan chicken seasoning
  • Limes 


Begin by sautéing chopped onion and garlic with olive oil until brown

Once they are soft, add about 6 cups of water and bring to a boil

Add chopped tomato, carrots, and broccoli 

Add a tablespoon of vegan chicken bouillon 

Add the celery (including the leafy parts)

Let all the soup come to a simmer 

Cook the chicken separately and add seasonings (garlic, pepper, salt, the Trader Joe’s chicken seasoning)

Cook the pasta separately as well

Once the chicken is cooked, add to the soup and let sit to allow the flavors to incorporate 

Add the pasta once soft and strained

Let it all sit together. Add extra seasonings, bouillon,  and nutritional yeast for flavor & color. 

Serve with lime if desired

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Cocinando con Ana Maria, San Diego

I am Ana Maria and I live in the San Diego area. I am a mixed Latina, half Colombian and half White, but I identify as slightly more Colombian because that’s my mother’s side and I feel like I absorbed more of her culture (and coloring) than my dad’s. 

For me, being a vegan woman of color who is also white means confronting my privilege and acknowledging how it has afforded me access to a vegan lifestyle that is not accessible to all, especially brown and black people, and trying to bridge the gap between mainstream white veganism and veganism for the people. It also means continual self-education regarding social justice issues - particularly as they relate to food - and finding ways to be an advocate, which isn't always easy for someone with a slightly introverted and often shy personality like mine. Though I do find it easier to be more outspoken on social media I don't want to become an armchair activist ,so, being a vegan woman of color also means trying to find community with whom I can engage, both politically and for fun. At some point I would love to organize a chapter of Veggie Mijas in the San Diego area but I feel that I have some more learning to do before that. Lastly, being a vegan WOC means honoring my Colombian heritage by bridging authentic recipes with compassionate ingredients. 

IG: @colombiangreenga

Vegan Ajiaco Recipe

Serves 8-10


Add 12 cups of water/stock to a large pot. Throw in the green onions, bay leaves, cilantro, salt and pepper, and bring to a boil. While waiting for the water to boil, cook the vegan chick’n product as directed on the packaging, and set aside on paper towels to absorb any extra oil, then thinly cut or shred it into strips. (It’s okay if the “chick’n” gets cold as it will be added to the soup later).

When the water/stock is boiling add half of the guascas and reduce to a simmer. Then add the Idaho potatoes and let these cook about 10 minutes before adding anything else. These are the potatoes that will give the soup a thick, creamy feel. Next, add the purple or red potatoes and simmer about 10 minutes. These are the potatoes that will give the soup texture. Last, add the tiny yellow potatoes and the corn. Simmer for about 20-30 minutes, stirring often, until the tiny yellow potatoes disintegrate completely. This gives Ajiaco its traditional yellow color. In the middle of the final simmering stage add the shredded chick’n, the remaining ajiaco, and salt and pepper to taste.

Once the yellow potatoes have fully disintegrated the soup is ready to serve immediately. Ladle into bowls. All the garnishes, capers, cashew cream, and avocadoes) should be served separately but are essential to the dish. Buen provecho!


2 packages of Gardein chick'n scallopini (6-8 chick’n breasts)

3 stalks of green onions chopped

2 bay leaves

1 spring of cilantro roughly chopped

salt and pepper to taste

12 cups of water or veggie stock

⅓ cups of guascas (found in Latin American grocery stores or online)

2 pounds of russet or Idaho potatoes, peeled and diced into medium chunks (papas pastusas for an authentic Ajiaco, if you can find them)

1 and ½ pounds of purple or red potatoes, unpeeled and diced into large chunks

(papas sabaneras for authenticity)

1 pound of tiny yellow potatoes, left whole and unpeeled (papas criollas for authenticity)

4 ears of tender corn cut into thirds (the bigger the kernels on the corn, the better)

1 cup of capers

1 cup of cream ( I used cashew cream made from soaking a cup of cashews overnight and then blending them until creamy)

4 avocados cut into quarters (skin still on)

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Cocinando con Ivonne Lara, Mexicana

I grew up being the only vegetarian in a big meat-loving Mexican family. Honestly, I didn't know much or anything at all about veganism growing up. All I knew is that I never liked meat. My mom loves to tell the story about how she tried to feed me meat when I was younger but I refused it because I'd seen a cow being killed for its meat while on a trip to Mexico. I was two at the time, I don't remember much of this but I do know that my love and compassion for animals has always been big. 
I remember stumbling upon my first PETA video a years ago and shortly after seeing a group of activists outside of a circus for the first time, that was my introduction to veganism. Although I admired what they did, I didn't like the way most of them talked down on vegetarians and non-vegans instead of teaching us about veganism. It wasn't until about two years ago that the topic of veganism was brought up again. My cousin was in town from Houston and for some reason, late at night, we sat at the kitchen table and just had an in depth conversation about the cruelty that goes on in the dairy industry. The very next morning my cousin, who lives in Connecticut, sent me a message about a vegan Mexican chef's cookbook. It had recipes I grew up with, and recipes I had seen my family make growing up but never dared to try as they contained meat; all of these recipes were veganized. I instantly went vegan and have not, nor do I have any desire of looking back. Since going vegan, I feel much better, more aware, and have found a new passion in food. I've also connected with people I never would have before. My family has also become more open to learning about veganism. They used to lovingly make fun of me for being vegetarian, but now they make sure there's a vegan dish at every family party and are always willing to try my food. I went to Mexico City recently and was pleasantly surprised with all of the vegan options and restaurants there. It's beautiful to watch our culture embrace and learn more about the vegan lifestyle. 
I love to veganize traditional Mexican dishes, create simple recipes, and show those who aren't vegan just how easy and inexpensive it can be, I will continue to do my part and cheer for those who are not yet vegan but wish to transition someday. 

IG:  @veganaxicana

"Chicharrón" en Salsa Recipe


1 cup of soy

3 chiles jalapeños, stems removed

1 roma tomato 

2 garlic cloves

2 tbs of vegetable oil

1/4 white onion, sliced

Salt to taste


1. In a medium sized bowl, soak the soy in warm water and place it to the side. 2. Place the tomato and jalapeños in a small pot with water over medium-high heat. Bring to a boil. Simmer until the tomato and jalapeños soften. 
3. Remove the tomato from the pot and place it in the blender with the garlic and half a cup of water. You can use the same water you used to boil it in but let it cool down for a minute or two before blending. Blend until smooth.4. Then, add the jalapeños and salt to the blender and blend. Don't blend until smooth, you want to make sure the jalapeños remain chunky. 5. Heat the vegetable oil in a medium sized pan over medium-high heat and add in the onions once it's hot. Sauté the onions until they are translucent. 6. Rinse the soy, then add it in with the onions and stir constantly to prevent it from sticking to the pan. 7. Once the soy is a bit toasted, add in the salsa and mix well. Add in 1/4 cup of water and let it simmer. Add salt if needed. 8. When most of the water has absorbed, bring heat all the way down.9. Pair the chicharrón with frijoles de la olla (boiled beans) and your favorite tortillas.10. Enjoy! 
**Notes**You can add more jalapeños to make it spicer, or more tomato to make it less spicy.

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Cocinando con Jen Rivera Bell, El Salvador

Hola! My name is Jen Rivera Bell and I am an indigenous mama from El Salvador. I have been vegan for 6 years now and saying that it was life-changing would be putting it lightly. It was only later that I realized that us indigenous people of Meso America, we have been eating a plant-focused diet for thousands of years. I have such a strong passion for traditional foods and sharing them with the world. My love for simple, healthy, delicious foods has helped me focus on food justice issues. I hope to inspire others to connect with their decolonized diets and to fight for the right that everyone should have access to quality plant foods. 

Follow me on Instagram or Youtube at @JenRiveraBell for more food ideas! 

Salvadoran Beans Recipe


1 lbs of Salvadorian beans (can be found at any Mexican or Central American grocery store) Half an oinion4 cloves of garlicSalt and pepper to taste


Soak beans overnightRinse beans and place in large pot and cover with waterAdd onion and garlic Bring to a boil Lower heat to medium and let cook for 1 hourAdd water as needed (beans need to be covered with water at all times)Once beans are tender add salt and pepper to tasteServe over rice, with tortillas, con aguacate or with yummy vegan cheese!

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Cocinando con Priscilla Sandoval, Sacramento

Hey everyone! My name is Priscilla and I'm a first generation Xicana from the Bay Area. I come from a single parent household where financial struggle is the norm. Because of this, I have a difficult relationship with food, and becoming vegetarian/vegan was part of the healing process I am continually on.


Vegan Picadillo Recipe


  • 1 pkg veggie crumbles 
  • 1 russett potato
  • 2 carrots
  • 1/4 onion
  • 2 garlic cloves
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt (plus more to taste)
  • 1 cup stock (I used vegetable bouillon)

For Tomato Jalapeno salsa:

  • 6 plum tomatoes
  • 3/4 onion
  • 1 or 2 jalapenos
  • 2 garlic cloves


  • Rinse and de-stem tomatoes. Roast them at 400F for 20-25 min
  • Saute onion in oil over medium heat for a few minutes. Add minced garlic, thinly chopped potatoes and carrots (if they're too big they will take longer to get tender). Saute for a few minutes to start veggie softening.
  • While veggies cook a bit, add the roasted tomatoes, 3/4 onion, 2 garlic cloves, jalapeno, cumin, chili powder, and stock to blender. Puree. 
  • Add veggie grounds to pan and saute a bit more. 
  • Add the blender salsa contents to the pan and combine it. (add more stock if you want it less thick etc.) Do a final taste test for salt/spiciness and simmer over medium-low heat until potatoes and carrots are soft (20-25 min). 
  • I prefer to make ahead and eat next day so that the flavors could enhance overnight!

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Cocinando con Sarah Jihad, Los Angeles

Hello, my name is Sarah Jihad. I’m a biracial vegan chef from Los Angeles. My mom is from El Salvador and my dad is from Jordan. I’ve been vegan for 7 years. Adopting the vegan lifestyle helped me discover my newfound love for food. It went as far as “veganizing” dishes I thought I’d never eat again and even working in many vegan restaurants and bakeries across LA. What I noticed working in the vegan culinary world was that I didn’t see the foods I eat at home being served. Which is why I made it my mission to be part of the ever growing  representation and diversity within the vegan community. With my mom’s and family recipes; my sister, Serene, and I created @OjalaVegan. Right now, Ojalá is a small catering and pop-up food stand, but we hope some day we can make a space for people to come and enjoy home style plant-based meals. One of my favorite things to make for Ojalá is a Salvadoran cheesy gluten-free pan dulce called quesadilla. It’s made heavily with dairy and egg products. Luckily, I figured out how to make my mom’s recipe vegan. I hope by sharing this recipe or Ojalá, I can inspire others to make their favorite dish vegan or even try a new one. Quesadilla is best enjoyed with a cup of cafecito o leche de soya. Any questions please dm me. Buen provecho! Thanks for having me Veggie Mijas ♥️

IG: @SpoiledSoyMilk

Ojalá / Quesadilla Salvadoreña Recipe


  • Preheat oven to 350° 
  • In a large bowl strain rice flour, sugar, and baking powder through a sieve to remove lumps and large pieces (Don’t skip this step!)
  • With a whisk... whisk butter, aquafaba, and milk into bowl of dry ingredients until smooth.
  • With a spatula fold cheese with batter
  • Pour batter into a preferred nonstick bakeware. I like using a 7” springform.
  • Sprinkle sesame seeds on top
  • Bake for 1 hour or until quesadilla is desirably golden


1 1/2 C Rice Flour

1 C Sugar

1/2 C Melted Butter (Earth Balance)

1 1/2 C of Cheese (Violife or Follow Your Heart Parmesan)

1 1/2 tsp Baking Powder

3/4 C Aquafaba (Water from 1 Can of Garbanzo)

1/2 C of Milk (Soymilk)

Sesame Seeds for garnish

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Cocinando con Dora Stone, San Antonio

Dora Stone


San Antonio, TX

Hi, my name is Dora and I am the chef behind the vegan Mexican recipe blog Dora’s Table and Mi Mero Mole (Español). I was born and raised in Mexico, and in 2004 I came to the US to go to the Culinary Institute of America in New York. I adopted a vegan diet when I encountered a health problem that caused me chronic pain. Adopting a plant-based diet changed my life. Now. I am passionate about teaching others the benefit of a plant-based lifestyle while preserving the beauty and richness of the different regional cuisines of Mexico and what they represent.

IG: @dorastable


Blog en español:

Vegan Tamales Ebook:

Jackfruit Tamales Rojos

Total Time 2 hours

Servings 18 - 24 Tamales


To prepare the corn husks

  • Soak the corn husks in hot water, in a large pot or in your kitchen sink. Place a plate over them to weigh them down so they are completely submerged. Let them soak for at least an hour.

To make the sauce

  • Place the chiles in a small sauce pot and cover with water. Bring to a simmer over medium-high heat and let cook for about 10 minutes. Drain the chiles and reserve 2 cups of the soaking liquid. Place the chiles, garlic, onion, and soaking liquid in the blender and process until smooth. Season with salt and pepper and strain. You should end up with about 3 cups of sauce.

To make the filling

  • Drain the jackfruit. Rinse, and pat with paper towels. Cut out the core of the jackfruit (tip of the triangle pieces), and cut pieces in half. Heat 1 tbsp. of oil in a large sauté pan set to medium heat. Add minced garlic and cook for 1 minute, stirring often. Add the jackfruit and cook for 3 -4 minutes or until it begins to brown. Pour 1 ½ cups of the guajillo chile sauce and reduce heat to low-medium. Simmer for 20 minutes or until jackfruit begins to break down and the sauce has thickened slightly. Use a fork to shred the jackfruit as it cooks down. Season with salt and pepper and let cool.

To make the dough

  • Beat the coconut oil, on medium-high speed, with an electric mixer for 1 minute. Add the baking powder, cumin, salt, and beat for 1 minute to incorporate into the coconut oil.
  • Add half of the masa harina to the bowl, pour in half of the vegetable stock, and beat to incorporate. After it is completely incorporated, add the other half of masa harina, vegetable stock, and 1 ½ cups of the guajillo chile puree. Beat at low speed, until thoroughly mixed. It should have the consistency of a thick cake batter. If necessary, add more vegetable stock until you reach that consistency. Taste the dough, and add more salt if necessary. It should be a little bit salty.
  • For lighter and fluffier tamales, let the dough rest for an hour in the refrigerator. Remove the dough from the fridge and rebeat it, adding enough liquid to get it to the consistency it had before.
  • Remove the corn husks from the water and set on paper towels. Reserve the largest husks to wrap the tamales and the small ones to line the steamer.

To set up your steamer

  • Fill the bottom with water making sure the water is not touching the steamer rack. Line the rack and sides of the steamer pot with corn husks. Set aside.

To wrap the tamales

  • Pull 24 pencil thin strips off of the corn husks and set aside. Take a husk and dry off the excess water with a paper towel. Place the husk in your hand with the tapered side away from you and the smooth side up. Using a spoon, spread 2-3 tbsp. of the dough (¼ inch thick) onto the corn husk, forming a 3 - 4 inch square. Leave a border of at least 3/4 inch on each side of the square.
  • Place 1 ½ tbsp. of the filling in the center of the dough. Bring the two long sides of the corn husk together, this will cause the masa to surround the filling, and roll them in the same direction around the tamal. (If the husk is too small, fold one of the long sides towards the center, and then fold the other long side on top.) Fold down the empty tapered section of the corn husk, forming a closed bottom. This will leave the top of the tamal open. Tie with a corn husk strip to secure the bottom of the tamal.
  •  Place the tamal in the steamer vertically leaning against the side of the pot, with the open end on top. Repeat this process until you run out of dough and all the tamales are in the steamer. Cover them with a layer of corn husks. If the steamer is not full, fill the empty spaces with more corn husks. Cover the pot and bring the water to a boil. Turn heat down to medium and cook for 40 minutes. Check the tamales, when they separate easily from the corn husk it means they are done. If they are not done, steam for 10 more minutes and check again.
  • Remove steamer from the heat and let sit covered for 10 minutes. Uncover and let cool for at least an hour. Don’t be alarmed if the tamales seem really soft. As they cool, they will firm up.


Guajillo Chile Sauce

  • 20 (4 oz._ Guajillo chiles, dry, seeded
  • 3-4 Arbol chiles, dried, seeded
  • 6 cloves Garlic
  • 1/2 White onion, chopped
  • 2 cups Chile soaking liquid


  • 4 Garlic cloves, minced
  • 2 cans (20 oz.) Green jackfruit in brine
  • 1 ½ cups Reserved guajillo chile sauce


  • 1 cup (8 oz.) Refined coconut oil, room temperature
  • 4 cups (1 lb. 2 oz.) Masa harina
  • 1 ½ tsp. Baking powder
  • 1 ½ tbsp. Salt, kosher
  • 1 ½ tbsp. Cumin, ground
  • 3 ½ cups Vegetable broth or stock
  • 1 ½ cups Reserved guajillo chile sauce
  • 30 Corn husks

Chef's Notes

If you would like to make these with fresh masa, replace the masa harina with 2 lbs. of fresh masa and use only 3/4 cup of vegetable stock. To substitute the coconut oil, you can use 8 oz. of vegetable oil or vegetable shortening. For tamales without fat, use 8 oz of cooked, unsweetened pumpkin.

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Cocinando con Sandra Salazar, Los Angeles



Los Angeles, California

Nutrition/Dietetics Student 

I currently work with a nonprofit organization that sets up gardens in low income schools which grants students access to free fruits and vegetables. I am able to teach nutrition classes and assist in cooking demonstration where we focus on plant-based dishes. 

IG: @myvidaverde


Chard Pesto Spaghetti Squash Recipe

Chard Pesto Ingredients

1 C. Chard (Interchangeable with practically any leafy green)

3 Garlic Cloves, optional: roasted garlic cloves

4 Tbsp. Walnuts (Interchangeable with any nut of your choice)

4 Tbsp. Nutritional Yeast

1/4 C. Olive Oil

5 Tbsp. Water

Salt & Pepper to taste

Instructions for Chard Pesto

Let’s tackle the Chard Pesto first. The thing I love about pesto is its versatility and flexibility. Don’t have Chard? Try a different leafy green or mix a variety up. For all those Kale fans trying to find a new way to include this into your diet- now is your chance. Really into Arugula? Let me know how peppery it tastes! Want to stick to the classic? You can never go wrong with Basil. Feel free to even go all out with a Spinach-Basil-Kale-Chard mix! The same can stand true for the nuts used- these too can be exchangeable. Traditionally pine nuts are used but to be honest, they can be on the expensive side. Solution? Use a nut that’s on sale at your grocery store. My student budget was my inspiration for using walnuts which happened to be the deal-of-the-week at my local market

I used a blender but would definitely recommend using a food processor. It’s consistency just turns out a little nicer. 

1. This is optional: roast your garlic! Simply leave the skin on the cloves and toss them in a skillet over medium heat. Continue to turn the unpeeled garlic cloves until they turn soft and start to get brown spots. Remove them from the heat, allow them to cool then peel the garlic. 

2. Rinse and clean your greens, tear them into smaller pieces and throw it in the blender or food processor with the roasted (or raw) garlic.

3. Add in the nuts of your choice, as well as the Nutritional Yeast, Olive Oil and water.

Note: The water to Olive Oil ratio can too be adjusted according to your own personal preference.

4. Blend on high until you’ve reached desired consistence- You want it well blended but with a little texture. Shake in salt and pepper then blend for a few seconds more.

Spaghetti Squash Ingredients

-1 Whole Medium Spaghetti Squash

-1 Container of Mushrooms

-2 Small Baby Eggplants

-4 TBSP. Olive Oil


Spaghetti squash Instructions

The longest item to cook that should be placed in the oven first is the spaghetti squash! 

1. Preheat the oven at 400 degrees Fahrenheit

2. Slice the squash length ways down the middle so each half can lay evenly then scoop out the seeds

Note: You can either throw these away OR toast them like you would pumpkin seeds for another delicious and simply cooking snack. 

3. Now you’re ready to add a little olive oil on the squash, dash a little pepper according to your taste preference then place on a baking sheet cut-side down. 

4. Roast for approximately 40 min but feel free to leave it in there to get a golden crispy on it. You will know the squash is done because the inside will be tender and easily pierced by your fork. 

5. Once it has been roasted to your liking, separate the squash into stands with a scraping or fluffing action.

While your squash is in the oven you can prepare the rest of the vegetables to add in for extra flavor. It would be smart to take advantage of the hot oven by roasting your cherry tomatoes at the same time.

Roasted Cherry Tomatoes 

1. I prefer to slice them in half and simply toss them in a little olive oil before roasting- the can also be roasted whole

2. Allow the tomatoes to sit in the oven at 400 degrees Fahrenheit for 20 min. 

Note: Always feel free to omit anything or add condiments if you wish (a little rosemary or thyme is great). For this recipe, it’s all about the Chard Pesto flavor so I try not to get too crazy with other condiment flavors. So far, we have used a lot of olive oil so consider using a silicone baking mat or parchment paper if you want to reduce your oil intake. 

The two simplest things are left for last: pan frying mushrooms and eggplant. 

Mushrooms and Eggplant

1. Slice your eggplant and mushrooms into thin bit sized pieces. 

2. Heat a large pan over medium-heat with 1 tablespoon of oil 

3. Add the eggplant and mushrooms. Allow them to sit and after 5 minutes they will start to brown. 

4. Turn down the heat to low to allow the vegetables to become more tender, cook for another 5 to 7 minutes stirring occasionally.

The last step? Throw everything together on a plate and dig in!

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Cocinando con Adriana Ortiz, New Mexico


3 Years of Being Vegan

New Mexico

I grew up eating caldo de res. It’s what my mum would make all the time, regardless of the weather. The way all the veggies and textures work together in this caldo is why I love it so much and why it’s so easy to veganize it because all that is left out is the meat. This caldo is perfect for if you’re feeling sick, homesick, or just haven’t had your veggies in a while. 

*Remember to save all your veggie scraps and save them to make homemade veggie broth later*

"I am so happy to be vegan because my mind and body feel loved by not consuming animals and animal derived food and not supporting an industry or belief that benefits from cruelty towards its nonhuman beings and human beings."

Vegan Caldo de Res


Chop up all the veggies!

Start by sautéing the chopped onion and garlic until brown 

Add the water 

Add the tomato cut in half so it begins to soften 

Add in the potato and carrots and let cook until soft

Add the squash and corn 

Add bouillon as needed to acquire good taste 

I also added some garlic powder, cumin, salt, pepper to increase flavors 

Let it all cook with medium/low heat until rice is done or until all veggies have softened and cooked. 

Serve with cooked rice 

Add lime for extra amazing flavor and cilantro for garnish!


3 cups of water 

1/2 onion large chunks 

1 soft tomatoes 

2 garlic cloves 

2 carrots 

1 Mexican squash 

1 potato 

1 corn 
Vegetable bouillon (as much as you need)

1/2 rice 

1 1/2 cup of water

1 garlic clove


Small spoonful of bouillon 

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Cocinando con Jael Buscema, Australia

"My name is Jael Buscema, and I am from Argentina, but I grew up in Australia. This is a vegan recipe for a Shepards Pie and this is their traditional meal that my mum learnt how to make when she arrived." 

Jael is also an artist, painter, and designer. IG: @jaelbuscema

Vegan Shepard's Pie

  • 800g of potatoes or sweet potatoes
  • 2 tbsp of olive oil
  • 2 tbsp of your choice of milk
  • Drizzle of olive oil
  • 2 brown onions, diced
  • 2 garlic gloves
  • Corn kernels, from a corn cob
  • 1 carrot
  • 1 can of diced tomatoes
  • 1 tbsp of tomato paste
  • 2 tbsp of Tamari or soy sauce
  • 1 can of canned lentils, drained or 150g of cooked lentils
  • 1 handful of parsley 
  • Salt and pepper, however much you like

Preheat oven to 190 degrees.

Steam potatoes in a large pot. Once cooked, remove from pot and pour in milk and olive oil, and mash/stir until smooth.

Heat olive oil in a large pan, add the onions and garlic, and stir until translucent. Add corn and carrots and cook for another 2 mins. Stir in the diced tomatoes, pure, lentils, Tamari, parsley and salt and pepper, cook for 2-3 minutes. Once cooked, remove from heat.

Pour into a baking dish, then scoop the mashed potato mix on top. Use a fork to decorate the across the top with lines. Bake for 30 minutes, or until the potato is golden brown.

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Cocinando con Sharmin, NYC

"Sharmin Hossain is a Jackson Heights, Queens bred Bangladeshi hard femme henna tattoo artist. She is the 2015 Open Society Youth Exchange fellow cultivating the Bangladeshi Historical Memory Project, a liberatory project documenting the extensive history and literature of Bangladeshi people. For the past five years, Sharmin has been on the core organizing team of East Coast Solidarity Summer, a radical political education camp for Desi youth in the East Coast. She is a fast talking educator, with hopes of opening a Bangladeshi food truck with her mother one day." bio taken from Medium

Kale & Chickpea Daal (Lentil Curry) Recipe


1 tomato 



1 cup Masoor daal (orange lentils) 

1 8oz can Chickpea 



Curry powder 3 tbsp

Cayenne 1 tsp

Turmeric 3 tbsp

Ginger 1 tsp

Coriander 1 tsp

Cumin 1/2 tsp

Garlic 5-6 cloves 

(You can play around and adjust these proportions as you desire!) 


  • Wash lentils and allow it sit in water. 
  • Chop the onion and heat large pot with olive oil. Once oil is hot, add onions and garlic to let simmer over heat until brown. 
  • Chop kale and tomato. 
  • After the onions and garlic brown, add all spices and water to create paste. 
  • Add in kale, tomato, and lentils with 3 cups water. 
  • Simmer for 45mins. 
  • Once it becomes a thick lentil soup consistency, let cool and serve with cilantro on top!

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Cocinando con Tammy, Miami

My name is Tammy, I'm a Miami native and proud Nicaraguan. I turned to a vegetarian diet in 2016  without thinking about it too much- I just didn't feel above another life and cut meat out entirely. A year later I started educating myself on dairy and how it affects our bodies and the suffering and corruption behind it and decided to give that up too and be fully plant based. Last year I got a scholarship in exchange for community work, and started a holistic health & nutrition program that I'll be finishing in about 6 months. My goal is to educate low-income communities, bring farmers markets to the hood, and help people of all income levels have access to holistic care, specifically poc. Plant based eating can be affordable, and there are so many reasons to do it- I want everyone to know their options! | IG: @livingfemme

Vegan Carne con Papas

Jackfruit cooked with coconut oil, all purpose seasoning, thyme, bay leaves, cayenne pepper, tomatoes, chopped onions, chopped garlic, and lemon juice.Roasted potatoes (cut in quarters) in a bit of vegan butter, smoked pepper, nutritional yeast, oregano, and himalayan salt.Sauteed green beans with trader joes 21 salute seasoning, coconut oil, himalayan salt. 

Veggie hash con arroz y maiz; Rainbow carrot/kale/black bean, corn, quinoa, tomato, garlic hash with a slice of lemonStore-bought tortillas but if you have access to a fritanga or similar place, get yourself some REAL tortillas!Basmati rice cooked with rosemary and topped with an eggplant/pepper dip I added cucumbers to + oregano, salt, and vegan buttered corn. 

Nicaraguan Nacatamal Recipe by Tammy


  • blend the maseca and the naranja agria together in a blender or by hand. it’s always nice to have extra naranja agria on hand in case you want to freehand it and add a bit more. add in the vegetable broth. 
  • after that’s blended, add the oils and keep blending until everything is dissolved and soft- if the coconut oil is solid, melt it down before adding it in. add salt into your mixture generously. 
  • season the jackfruit with spices, achiote paste, and lemon juice. 
  • lay out an aluminum foil square and a banana leaf on top (you’ll have to cut them so you don’t use too much- think of it like wrapping a gift). add a fistful of masa to the center. 
  • add in some rice, potato cubes, raisins, olives, jackfruit, bell pepper, onions. it helps to put the masa in your hands or on a plate and add everything in one by one while you mix it in your hands to distribute everything in evenly. once everything’s in there, shape your tamal in your hands and put a tomato slice on your banana leaf where the masa will go. place your masa down on the banana leaf, and add another tomato slice to the top. 
  • almost done! fold the long edges of the banana leaf/foil over together.  then fold the small edges over each other. make sure everything’s tight and snug- then tie with twine. 
  • in the biggest pot you can find, fill with water and boil the nacatamales for about 3 hours (or freeze for later). 
  • once they’re done, cut the twine and unwrap your gift! enjoy for breakfast with bread and coffee or literally anytime because they’re delicious!



4 cups of Maseca

1/2 cup of coconut oil

1 cup of extra virgin olive oil

2 1/2 cups of naranja agria (sour orange juice)

1/3 cup vegetable broth

salt to taste (be generous)


2 onions, diced

6 tomatoes, sliced thinly

5 potatoes boiled and cubed

2 bell peppers, diced into small strips

2 cans of jackfruit in brine or fresh (not preseasoned!)

1/2 teaspoon of cumin

1/2 teaspoon of paprika

1/2  teaspoon cayenne pepper

1 tablespoon of achiote paste 

1/2 teaspoon ground black pepper

raisins (add 8-10 to each nacatamal)

A jar of olives (add 4-6 to each nacatamal)

1 cup of cooked rice

2-3 lemons or 3 tablespoons of lemon juice

optional: diced vegan sausage

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Cocinando Con Alexis Rinck, Seattle

Alexis is Salvadoran and Jewish and she is currently living in Seattle studying Public Administration. Alexis is vegan, against environmental racism and an advocate for animal liberation. "This is my go-to easy vegan dish to feed my soul and stomach." | IG:  @feistycipota 

Sweet Potato Tacos

For the taco filling: 

2 sweet potatoes
1 red onion 
1 green bell pepper 
3 tablespoons of olive oil
Chipotle seasoning (as much as you want, I never measure) 
Chop the sweet potatoes, red onion and green bell pepper and lay them in a casserole dish, add the olive oil and the chipotle seasoning and mix it up (I use my hands) and pop in the oven for 45 minutes at 400 F. Take it out and spoon onto some warm corn tortillas! 

For the salad: 
A handful of your favorite greens 
A few spoonfuls of pumpkin seeds 
Chop a half an Apple

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Cocinando con Jessica Piñeros, Miami

Jess is a 23 year old vegan Colombian blogger based in South Florida. Jess has an amazing blog filled with recipes such as vegan chicken quesadillas, veggie melt & tomato soup, and so much more. Tonight she shared with us her arroz con leche that’s on her website!

"Veganism is important to me because it has brought passion into my life when nothing else has, quite at this level. As a young woman growing into her own, it gave me a purpose and idea for what I want my future to look like and how I could leave a positive impact. Additionally, the bottom line is that animals and nature have always been loves of mine, so veganism is important to me because I can not deliberately support a lifestyle that destroys them. Its really that simple! To be honest, I did not know much about veganism or the truth about the meat and dairy industries until 2 years ago. Like most of the world, I was blinded by tradition, culture, and of course corporate brainwashing. It wasn't until I was properly educated about it that my perception shifted and I was finally able to make the change.
Having a vegan platform has not only allowed me to express my creativity but also show people of color that veganism is for everyone and every culture. I've never been more proud to be Latinx because I get excited to share veganized traditional foods to those interested in the vegan movement but don't want to give up the taste of home. I am so grateful to those who "enlightened" me and helped me adjust to this cruelty-free life-style, so I am always happy to be that for someone else."

IG: @veganturnedon 


Instructions for Arroz Con Leche Vegano / Vegan Rice Pudding:

  • Place 6 cups of water, cinnamon sticks, cloves, and rice in a large pot. Cover with the lid and cook over medium heat for 30-40 minutes until most of the water has been absorbed.
  • Add 1 more cup of water, cover the pot with lid again, turn to low heat and cook for another 10 minutes or until rice is tender and plump.
  • Add oat milk, coconut milk, sugar, vanilla, cinnamon powder, and raise to medium heat again.
  • Continue to cook for another 10 minutes and stir often to prevent the rice from sticking to the pot. Feel free to add more sugar (or other sweeteners), cinnamon powder, or vanilla at this time to your liking.
  • If you like your rice pudding with raisins (as many Latines do), add them after rice pudding has cooled for at least ten minutes. Otherwise, serve and enjoy!
  • For those who prefer rice pudding cold, allow it to cool for at least 30 minutes before placing in the fridge overnight. If you find that the pudding is not as runny after being in the refrigerator, simply add more plant-based milk and stir until it is at your preferred consistency.


  • 1 ½ cups white rice
  • 7 cups water
  • 3 cinnamon sticks
  • 6 cloves
  • 2 ½ cups oat milk
  • 1 can (11.25 oz) full fat coconut milk
  • ¾ cup unrefined cane sugar
  • ½ tsp vanilla extract
  • 1 tsp cinnamon powder

Cocinando con BeUnKa, Alabama

Name: BeUnKa HolmquistLocation: Tuscaloosa, Alabama (College Town & Home of The Crimson Tide Football)Ethnicity: African American with Puerto Rican and German roots

I became vegan overnight in December of 2016 after watching Forks over Knives. I was feeling really bad after consuming what I thought was a good diet, but after seeing the truth behind the food industry and the animal cruelty I decided I wanted to give Veganism a try. I initially went Plant based for health reasons, and earlier this year it really became about the Earth and the Animals after seeing a few more life changing docs like HOPE What You Eat Matters, and Plant Pure Nation. I also saw Cowspiracy and I became familiar with Earthling Ed who I just love to listen to. He explains the concept of Veganism so easily and he really knows how to hold an audience. I recently started my food blog where I share my recipes in english and in spanish. I also have a twitter (@lolitasflower) facebook page(@lolitasflower) and IG (@lolitasmeltingpot). My goal is to help more people in my area become familiar with Veganism. I live in the south where it's all about sports, and lots of animal products to put it delicately, but we do have a demand for more plant based foods, and people who are health conscious. My future goal is to own my own food truck or a small cafe where I sale strictly vegan foods that are simple and easy to prepare without costing an arm and a leg. Haha. 

Chickpea Chipotle Soup Recipe:

Whipped up this cheesy flavorful soup this morning to take for lunch! So easy and simple and all one pot! 
Esta mañana antes de irme a trabajar decidí cocinar una sopa bien sabrosa y deliciosa. Es fácil de hacer y solo requiere una olla para cocinarla.

Ingredients: 2 cans of chickpeas, 1 can of green peas, 1 can of diced tomatoes, 1 can of coconut milk, 1 tsp minced garlic, 2 tbsp lemon juice, 1 cup of vegetable broth, 2 tbsp chipotle seasoning, 1 tsp rosemary, 2 tsp parsley.

Add everything to a medium size pot and cook over medium heat for 20 to 30 mins until tender.

Ingredientes: 2 latas de garbanzo, 1 lata de guisantes, 1 lata de leche de coco, 1 lata de tomates cortados en cubitos, 1 taza de caldo de verduras, 2 cucharadas de condimento de chipotle, 1 cucharadita de Romero, 2 cucharaditas de perejil, 2 cucharaditas de jugo de limón.

Agregué todos los ingredientes a una olla mediana y cocine durante 20 a 30 minutos a fuego mediano. 

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Cocinando con Sandra Salazar, Los Angeles

My name is Sandra and I am Colombiana, from Los Angeles, California.

I am a Nutrition/Dietetics Student and I currently work with a nonprofit organization that sets up gardens in low income schools which grants students access to free fruits and vegetables. I am able to teach nutrition classes and assist in cooking demonstration where we focus on plant-based dishes. 

Growing up veggies were not the nucleus of my diet. I wasn’t told I had to finish my vegetables before going to bed; instead Wendys was a norm as was eating Hot Cheetos and nachos for lunch. Flash forward to now, I’m focused on my career path to becoming a Registered Dietitian. What was once a decision to better my health which propelled from no longer wanting to be an overweight 12 year old, to a whole lifestyle of saying no to injustice and even alignment with my environmental beliefs. I hope to expose to others what eating plant based looks like. It’s not only salads and “rabbit food.” It doesn’t mean I have to say goodbye to foods from you culture. Many people believe that being brown means that you need meat to survive. That definitely was perpetuated in my household growing up. I would watch my Mamá prepare this dish when I was little. The smell of the kitchen would evoke a special feeling- something that still sparks inside me today. Things changed when I was 13 and decided to stop eating meat. Going through this shift meant that for a little while, I could not have some of my favorite dishes. Luckily, I have a very supportive family that encouraged my decision. Over the years we began to make things with “carne de mentirás” to substitute in our common Colombian cuisine. Im proud to say that since deciding to be meat free almost 15 years ago, I am still cooking dishes from my homeland. 

IG: @myvidaverde

Empanadas con Aji Recipe

To prepare the stuffing for the Empanadas:

  • Simmer a large can of crushed tomatoes (or if you have the time- boil and cut fresh tomatoes) plus 3 bunches of long green onion in a small amount of oil.
  • Traditional, we use Triguisar seasoning but feel free to substitute it with cumin, turmeric, garlic powder, pepper and salt to taste. 
  • In another pan cook your “carne de mentiras” [any meat substitute of your choice!]
  • Steam potatoes until their soft and skin can peel right off, remove and then dice into tiny cubes.
  • Once potato has been cut and meat substitute made- combine in the pan of tomatoes and green onions. Fold until mixed well.

To assemble & make:

  • Personally, I prefer premade Masa para Empanadas (made of wheat flour, water and salt) for time restraint reasons
  • Use a pastry dough/ dumpling press to save time or stuff the Masa with the filling and use a fork to carefully press and seal the edges together.
  • You’re ready to fry! Heat the oil to medium-high heat (roughly 375 degrees Fahrenheit). Carefully place Empanada in oil until golden brown (approximately 5 min).


This one is simple- combine Cilantro, Long Green Onion, Serrano Peppers, Tomatoes and Lime!

Top onto every bite of Empanada you take and enjoy

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Cocinando con Ashlee Dume, NYC

Hi my name is Ashlee Dume and I am African-American and Cuban, from Harlem, NY. The reason I went vegan is because I’ve always been into healthy eating. When I was a senior in college, I started becoming interested in Veganism, since I already wasn’t eating red meat, pork or cows milk. At first I wanted to do it for better healthy way of living, but once I started watching documentaries and educating myself I saw the environmental and animal cruelty aspect which made me want to do it even more. |  IG: @_foxyvegan

Vegan Mushroom Fajitas

Here is the recipe for my mushroom fajita quesadillas:
1) Heat oil in a pan on medium heat and cook  sliced peppers until soft
2) Add adobo, pepper, cumin, garlic powder, chilli powder and dried cilantro to pan and keeping stirring 
3)Add chopped mushrooms to the pan and cook until soft
4) Transfer mixture to a plate, turn off the heat and clean the pan
5) Add mixture to tortillas and fold to prep for cooking
6) Turn the heat back on (add more oil if you want) and cook each tortilla on both side until they are a little brown 
7) Add whatever toppings you like (cilantro, salsa, etc) and enjoy!

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Cocinando con Adriana E. Ortiz Carmona, New Mexico

Hi my name is Adriana E. Ortiz-Carmona and I live in Albuquerque, New Mexico. I am originally from Chihuahua, Chihuahua, Mexico and I identity as a queer femme, vegan of color Mexicana. I will be 3 years vegan this coming Earth Day. Prior to that, I was vegetarian for about 5 years. I am so happy to be vegan because my mind and body feel loved by not consuming animals and animal derived foods and not supporting an industry or belief that benefits from cruelty towards its nonhuman beings and human beings. IG: @emofemme

Vegan Menudo Recipe (Serves 2-3)


Sauté chopped onion and chopped garlic with some olive oil 

Add in Seitan and cook them all together 

Add in spices to your liking (I used cumin, garlic powder, onion powder, salt, pepper)

Cook until Seitan is browning up and onion is soft 

Add in water and Chile 

Also add in the hominy and chopped mushrooms

Let it all boil and cook until all is soft and tastes good :) sprinkle some oregano

Enjoy with limón, more oregano, crushed red pepper flakes. Also, chop extra onion for garnish :)

Double the recipe for to have more to share! 


1 box of Seitan (chunks or strips-just cut them to your liking)

3-4 big mushrooms (I used portabella but crimini mushrooms work really great too!)

1/4-1/2 cup chopped white onion 

2 garlic cloves 

2 cups of hominy (however much you like)

1/2 of Chile*

3 cups of water (stir in about a tablespoon of veggie bouillon into one of the cups of water)

*Chile: 4/5 chiles colorado, 2 garlic cloves

Boil Chiles for 2 minutos then let it rest on medium heat for 10 minutes 

Then blend it all together with about 1 cup of water the Chile was boiling in 

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Cocinando con Dina, New York City

Hola mi gente! My name is Dinatalia ♋️ she/her/hers. I’m Puerto Rican and Italian born in BK and raised in Los Sures, Williamsburg, Brooklyn by my Mami who is 🇵🇷 and Papi who is 🇩🇴. He likes to say i’m Dominican too lol . Currently living on Staten Island in NY. I have been vegetarian for two years now, though I eat mostly plant based. I transitioned while I was in college because of what I learned as an Environmental Studies and Gender & Women’s Studies major/minor. Learning about the environmental degradation was a major driving force in my change. I have intentions of fully transitioning within this year. 

Dedico esta comida a mi mamá, mi familia y toda la gente en Puerto Rico ️ Buen provecho veggie mijxs 

Quinoa con habichuelas negras y tostones con mojito Recipe

Sofrito: (makes a huge batch so it’s great if you eat beans often or live in a large household and make/eat beans in large quantities)

Four yellow onions, two bunches of recao/culantro, two cilantro bunches, four heads of peeled garlic, add a quarter cup of olive oil and blend. Add more if you need to help it blend! Store in large tupperware or country crock container! lol

Quinoa: 1/2 cup of quinoa, toast in small pot for a few minutes on medium heat. Add 1 cup of water. Then add salt, pepper, cumin, garlic powder or however you’d like to season your quinoa  Bring to a boil then cook on low heat covered for 15-20 minutes. Turn off heat and let it sit for 5 minutes covered before serving.

Beans: In a pot add two tbspn’s of sofrito, one heaping tbspn of tomato paste, salt, garlic powder, cumin (healthier alternative to sazón and “cubitos” (bullion) which my family uses a lot) There are veggie cubitos if you’d prefer to use them (1 per can of beans)—if you do; omit the salt, garlic powder and cumin. Cook that mixture for a couple minutes on low heat before adding your black beans or any beans! Once added, fill can up halfway with water and pour into the pot. Cook beans for 30-40 minutes covered on low heat until thick and velvety. Stir occasionally so they don’t stick to the bottom.

Tostones: One platano verde is good for one to two people (makes around 10-12). Cut off each end of the platano, take a knife and follow the grain. Avoid puncturing the actual plantain in this process, then peel (a spoon helps). Cut into inch thick pieces. Put enough canola oil in a pan so the pieces are submerged half way! Oil on medium/high heat. Fry on the first round for 5-7 minutes; take one out and on a cutting board with a flat bottomed cup/plate, or a tostonera if you have one. Test and see if there is a clean smash, if yes put on a plate lined with paper towel and do this with the rest, if not cook a little longer. Once smashing is done fry the tostones again for 2-3 minutes until golden brown. Place on paper towel and season with salt while hot!

Mojito: Take 4 cloves of garlic and mince, about 2 tbspn’s of olive oil and one capful of white vinegar, salt pepper and stir. This goes on the tostones. You can customize it to your tastebuds. Some folks like no vinegar and some even simmer it on the stove to infuse the oil and garlic.

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Cocinando con Christy, North Carolina

My name is Christy Fierros and I am Mexicana living in North Carolina (moved from Arizona). I grew up with a love for Nature and at an early age I learned about the widespread deforestation of the Amazon rainforest for livestock grazing — I couldn’t believe that the ‘Earth’s lungs’ were being destroyed for cheap, American burgers. As I grew older, my passion for the environment wrapped into a passion for environmental justice and as I learned more about the livestock industries impacts on communities of color, it became clear to me why we have a higher rate of diet-related diseases and how human liberation is wriapped up in animal-environmental liberation. 

As a woman of color, veganism to me means fighting against the mass exploitation of Mother Earth, people, animals, and our bodies by the global industrialized food system. I aspire to help empower others and bring vegetables back to the center, how it was before colonization of Mexican food.

You can check out my youtube channel @becological where I share vegan versions of the mexican dishes I grew up eating. This Sonoran Hot dog recipe is an iconic food of my hometown; Tucson, Arizona that I had to veganize because I missed it so much!

IG: @becological

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Cocinando con Gabriela Cimadevilla, Miami

My name is Gabriela Cimadevilla and I am Puerto Rican/Cuban located in Miami, Florida. My Instagram & YouTube are dedicated to reframing the environmental/vegan movement, representing it from an intersectional lens. I have a degree in Sustainability & the Environment from FIU and am the Sustainability Consultant and one of the Social Media Ambassadors for a start-up here in Miami called Be Cultured Tempeh, which is centered on selling sustainably packaged, soy-free tempeh; a delicious and versatile plant-based protein!

Why is being ecofriendly so important to me/ WOC influencing veganism?

Historically, POC, animals and the environment have been exploited, becoming marginalized groups. Just like it is our responsibility to stand alongside and empower people that have equally suffered, it is our responsibility to exemplify better efforts in caring for animals and the environment, for they have also suffered and just like us, are still awaiting full liberation.

IG: @that_environmental_witch 

Youtube Video of Recipe

Pantry Challenge Papa Rellena Recipe

What is a “pantry challenge”?

A pantry challenge is when in the efforts to not waste food, we make a meal from what is already in our fridge/pantry. Food waste and scarcity plagues our communities and as an environmentalist, I want to mitigate this. This recipe is the first of many pantry challenge recipes I’ll be experimenting with, available on my YouTube channel @gabrielacimadevilla  

Why a jackfruit papa rellena?

Traditional papa rellena is stuffed with ground beef. I could’ve used vegan ground beef, which was also in my fridge, but, another personal challenge which I intend on sharing with the internet, is how to shop sustainably. Most of our commercial produce is out of season, which strains the environment by pumping it with fertilizer and herbicides. Although Jackfruit is ready for harvesting in the summer and fall, it is technically perennial (grows all year) since it fruits from a tree that doesn’t need to be replanted and requires minimal inputs. Basically, it’s low maintenance and the fruit can reach up to 100 lbs, which is great for the environment and the empty stomachs of people around the world. Aside from that, it’s super high in potassium, vitamin C and vitamin B-6 while also low in calories.

Instructions for Jackfruit Papa Rellena Recipe

Start by cutting 4 small potatoes. Set them to boil over medium-high heat for about 20 minutes. Meanwhile, prepare the Jackfruit (I prefer canned since it’s the second best sustainable option to unpackaged jackfruit) by shredding them with either a knife or your hands. Sauté 2 cloves of minced garlic and a 4th of diced onion with coconut oil until golden, proceed by adding the jackfruit. Season with your desired amount of cayenne, paprika and salt. Add 2-3 splashes of red wine for flavor. Continue cooking over medium-high heat until the jackfruit has become noticeably dried in texture. Set aside the jackfruit once done and by now, the potatoes should be well past done. Drain them and mash them to a smooth consistency. Add ½ cup of vegan butter, 1 tbspn salt & pepper, and 1 tbspn of nutritional yeast. Mix well. Blend/grind 2 tbspn of flaxseed to 8 tbspn of water to make the flaxseed “egg”. Now that all our ingredients are ready, we can assemble the papa rellena. Take a scoop of mashed potato that fits in the palm of your hand. Flatten it. In the center of the flattened potato, place a smaller amount of jackfruit in proportion to potato. Add a layer of potato on top of the jackfruit and roll the jackfruit/potato into a ball. Then cover the ball with the flaxseed “egg” and roll in preferred choice of breading. Since this was a pantry challenge and we’re always stocked on cracker meal, specifically Gilda, I used this as the breading. Once all your potato balls are rolled and prepped, fry them in a generous amount of coconut oil until a golden brown. Baking is also an option, pero quien no le gusta la fritura? Once cool enough, disfruta!


4 small potatoes

1 can of jackfruit

2 garlic cloves

1/4th onion

1 pack of cracker meal

2 tbspn flaxseed

8 tbspn water

½ cup vegan butter

1 tbspn Nutritional Yeast



Cayenne Pepper


Red wine

Coconut Oil

Cocinando con Alejandra Ruby, Orange County

My name is Alejandra Rubyand I am located in Southern California ( Orange County Specifically) andethnically, I am Mexican. I’m a small SoCal food blogger with a huge passion forveganizing some of the most popular traditional Latin dishes and othernon Hispanic favorites.  I love showing people that you can still enjoyyour favorite foods that you grew up with while living an ethical lifestyle.I love finding other Latina veganas and being able to connect with them. I feel that its soimportant that we stick together and empower each one of us because together wecan truly make a change for a better ethical future. 

Instructions for Vegan Gansitos Recipe

Duncan Hynes is actually one of those brands that haveaccidentally vegan products!!!!! Which is awesome and makes this recipe supereasy

Before we start baking everything, make sure you preheat your oven to 350 F
For the panesito layer, we are going to start off by following the box instructions. You’llneed 1 cup of water and 1/3 cup of vegetable oil. The applesauceacts as an egg replacement! (don’t worry you will not be able to taste anyapple in this recipe). 
Once all of your panesito ingredients are mixed and you have gotten a nice thickbut runny consistency, let it sit for 2 mins.
While waiting, grease either the cake pan or square muffin tins you willbe using. Once the oven has finished preheating, place the panesitos in theoven for 20-22 mins or till golden brown.
After your panesitos have baked, place them in a cool area and let them sit for10-15 mins. Or you can even place them in the fridge if you’re on a time crunch.
After the have cooled down, we are going to start with the frosting layer! Addas much or little frosting to the panesitos as you’d like. Once you’vefinished, place them in the fridge for about 5 mins to harden. Then take themout and repeat with jam and let them chill for another 5 mins in the fridge.
Finally, after taking them out you’ll want to start melting the chocolate inthe microwave for 3 mins. Take it out every 20 seconds and stir it so we canavoid burning at the bottom. I added about 2 tbsp of mexican vanilla to themelter chocolate so it wouldnt be so bitter. 
When the chocolate has finally melted dip to cover your gansitos and top withchocolate sprinkles. Have them chill for about 10 mins and enjoy


· 1 box of Duncan Hynes yellow cake mix

· 1 cup of unsweetened apple sauce

·  3 full sized bars of Lindt 85 % cacao or the vegan chocolate ofyour choice

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Cocinando con Idalia , New Orleans

My name is Idalia Piña and I am Mexicana, located in New Orleans. 

 I want to break down the barriers of people’s perception and not only show people want veganism is, but to also introduce my culture to other people. I’m very proud to be Mexican and people think that because I’m Mexican I can’t be vegan, that meat is in our DNA and there’s no way we can survive. I want to show people otherwise that not only is our culture colorful, but the food is colorful as well. Growing up, I would spend summers at my grandmas house in Mexico, exposed to the rancho life and was always surrounded by animals. I grew up seeing my grandmother in the kitchen preparing dishes by hand, and Conchas was always a bonding moment for us. After a long day of work around the house, my grandma and I would just sit on the open patio, with the sounds of chickens and pigs in the background, enjoying Conchas with warm chocolate milk or cafe. Since going vegan, I have a passion for recreating not only several Mexican dishes, but pan dulce as well,because it holds such a sentimental value to me 🖤 I’ve even  started my own pop up dessert business with my bestfriend and plan on incorporating more vegan pan dulce into our menu!  

IG: @soy_idalia

Vegan Mexican Conchas Recipe

  • In a large mixing bowl, combine the warm water & yeast. Let proof for about 5 minutes. Watch the magic while it happens!
  • Meanwhile in a separate bowl, add warm soy milk & apple cider vinegar. Let that sit for 5 minutes as well. The milk will “curdle”
  • Once the yeast has proofed, add the soy milk & ACV mixture, butter, sugar. With 2 cups of flour & the salt, create a small hole in the middle and add the liquid mixture slowly and start mixing with your hands. Gradually add in the remaining 1 ½ cups of flour. Once all the ingredients have been incorporated, knead the dough with your hands until it becomes elastic, about 6-8 minutes.
  • Place the bread in a large greased bowl. Cover with a kitchen towel and place in a warm location. Let the bread rise until it has doubled in size, about 1 ½ hours
  • After the dough has doubled in size, punch down the dough with your hands. Knead the dough for another minute or two. Divide the dough into 12 equal sized balls. Knead each ball for a minute or two and place them on a parchment lined baking sheet.
  • Cover them with a kitchen towel and let rise for another 30 minutes.
  • While that’s rising, start on the sugar topping. In a medium bowl, combine sugar, vegetable shortening, flour, and vanilla. Mix with your hands until a thick dough forms. Form into a big ball and set aside.
  • Preheat the oven to 375 F.
  • Once the conchas have risen for about 30 minutes, take the sugar topping and divide into 12 equal balls. You should have enough to cover each concha.
  • Take a tortillera and place a sugar ball in it to create a flat sugar topping. If you don’t have a tortillera, you can use a piece of wax paper, place sugar ball underneath and press with a flat book or bowl. Place on top of each concha and continue until all 12 conchas have sugar topping.
  • Take a sharp knife or concha stencil and cut slits into the sugar topping to create a shell look. Be careful not to cut all the way into the dough.
  • Cover and let rise for another 20 minutes.
  • Place conchas at least 2 inches apart on a baking sheet.
  • Bake in the oven for 14-16 minutes or until the bottoms ae lightly browned.
  • Serve and enjoy con café o leche de almendra 


2/3 cup of warm water

1 tbsp active dry yeast

½ cup of warm soy milk

2 tsp of apple cider vinegar

1/3 cup Earth Balance butter (room temperature)

1/3 cup sugar

3 ½ cups all purpose unbleached flour

1 tsp salt

Sugar topping:

1/3 cup sugar

¼ cup vegetable shortening

½ cup all purpose flour

1 tsp mexican vanilla or pure vanilla extract      

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Cocinando con Gabriela Figueroa, Inglewood

Hola! My name is Gabriela Figueroa, also known as Gaby Figs, and I am a brown, loud, and proud vegan! I am an Inglewood, California native, born and raised. I am a first generation Mexican-American. My mother emigrated from Mascota, Jalisco in 1974 and my father emigrated from Taxco, Guerrero in 1978. They both came to the United States looking to achieve the “American Dream”. I am currently going to school to become a registered nurse. After I graduate, I would like to further my education by enrolling in a holistic health and nutrition program. Ultimately, my goal is to combine my roles of being a registered nurse and a holistic health practitioner to help educate patients, members of low-income communities, and POC about the importance of what they eat and how it is related to preventing illness and disease and how it overall affects wellness as a whole. Another one of my dreams is to one day own a vegan food truck and maybe hopefully a restaurant!

A few years back, I decided to go “vegetarian” to help save animals, although I was still consuming dairy, eggs, and seafood. I lasted 2.5 years before I decided to go back to eating meat again. I remember specifically that my welcome back meal to myself was a Meat Lovers pizza and a side of chicken wings from Dominos. I regretted my decision the next morning because I felt so sick when I woke up! I continued being an omnivore for a few years up until recently. As I write this today on October 4th, 2018, I have reached my 2 monthaversary of being vegan! On a Friday night 2 months ago (August 3rd, 2018 to be exact), I was at home drinking some beers and decided to watch a documentary on Netflix. I chose the documentary, Food Choices. Now I don’t know if it was the beer or if it was because I was feeling really emotionally vulnerable or a combination of both, but that documentary hit me right in the feels! I made the decision to go vegan that night, and I started the next the morning, and I haven’t looked back since.

Being vegan has become such an essential part of my life and who I am as a person. My initial decision to go vegan was made because I want to prevent illness and disease in myself, but after doing my own research and educating myself through documentaries, books, and the internet, I have a whole list of reasons why I’m vegan. From health reasons to ethical and environmental reasons, there is no doubt in my mind that I made the right choice. I am so happy to be vegan, and now, a member of the Veggie Mijas collective! I look forward to connecting with and getting to know more members of this collective, and I’m excited to continue to spread the message of veganism together!

IG: @gaby.figs

Banana Raisin Walnut Bread Recipe

Before I went vegan, one of my favorite hobbies was baking! My weakness is sweets, of any kind really, but especially baked goodies. After going vegan, I was a bit hesitant to bake again because I had to take some time to learn how I was going to bake without using eggs, milk, and butter and figure out how I was going to modify some of my favorite recipes. The journey to learn how to bake from scratch all over again as a vegan has been fun and I have enjoyed finding the passion again that I once had for baking. I hope you enjoy making and most importantly eating my banana raisin walnut bread as much as I do!


  • 3 (or 4, depending on the size) very ripe bananas
  • 2 tbsp flax seeds
  • 2/3 cup non dairy milk (I used unsweetened vanilla almond milk)
  • 1/3 cup canola oil (or another oil that you prefer)
  • 2 tsp vanilla extract
  • ¼ cup brown sugar
  • ½ cup oats
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ cup flour (I used all purpose flour)
  • ½ cup raisins
  • 1 cup walnuts
  • 2 large bowls (I like to use one for my wet and one for my dry ingredients before I combine everything together)


  • Preheat your oven to 350°F and grease a 9x5 loaf pan. (I say grease because I like to use vegan butter, but I know some people prefer to use non-stick spray oil, so whatever floats your boat is good!)
  • In your first large bowl, mash the bananas until smooth.
  • Add the flax seeds, non dairy milk, canola oil, and vanilla extract and mix all the ingredients until they are combined. Set the bowl aside.
  • In your second large bowl, add the brown sugar, oats, baking soda, baking powder, salt, and flour and mix until combined.
  • Add the wet ingredients to the dry ingredients and mix everything together until combined.
  • Add the raisins and ¾ cup of walnuts to the batter and mix until combined. (side note: I had to chop my walnuts beforehand, just make sure the walnut pieces are not too big or too small, but just right!)
  • Add the batter to the loaf pan and spread it out until it is even.
  • Sprinkle the remaining ¼ cup of walnuts on top and gently press the pieces into the batter.
  • Bake the loaf in the middle of the oven for 45-50 minutes. (the loaf is done once you stick a toothpick into the middle and it comes out clean with no batter stuck on it)
  • Once done, let the loaf cool for about 15-20 minutes. (you can let it cool for longer, but I like to eat my bread warm)
  • Enjoy your banana raisin walnut bread! I like to eat mine warm with some vegan butter spread on top.

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Cocinando con Norma Perez, Alhambra

My name is Norma Perez and I am located in Alhambra, California. I am a Salvadoran vegan who is cooking traditional cuisine from El Salvador with plant based ingredients packed with flavors authentic to the country. I want to be able to show people that you do not have to miss the sazo`n (sorry can’t seem to put the accent on top of the o on my lap top) of our country in order to go vegan. Even for those not familiar with our cuisine that they will be able to enjoy the flavors of our “Pulgarcito”. They can enjoy healthier versions of all these wonderful dishes. I especially want to be able to show meat eaters the world we as vegans enjoy through food. If I can at least have many non vegans try my food and have them change their thoughts about this lifestyle, where they want to add at least 1 or 2 meals a week, I have done my job. I at least was able to implant the seed in their mind. My activism is through my food and being able to change their perspectives through their tastes buds. Usually that is one of the many starts for veganism. Even for my mom who is 80 years old and not vegan, she has approved a lot of my creations, which some are her recipes, so that is why my slogan is “It’s Mama` Approved”. 

Being a vegan WOC, I feel it is my duty as a cook to introduce the authenticity of my country’s cuisine. Everyone has their own path but at least for myself, I want this not to just be a food business but also bring awareness through many aspects. Being Afro-Salvadoran is something that is not really seen or wasn’t as accepted in Salvadoran culture. Bringing that aspect into this as well and making people aware of the discrimination even within our own culture. Bringing attention and doing activism with the injustices that are occurring in our world today especially against our culture in this country is something I am implementing through my forum. Another thing, being able to do cooking classes for low income families and showing them that they can make vegan food affordable and less difficult. As much as corporations make it hard for POC to have access to healthy foods, there are some few things I feel can be taught to have accessibility or little changes that can make a world of difference, especially when surrounded by all this darkness of this country being against us and wanting us to cease to exist. This is much bigger then what I originally had in mind with when I first started but that is the beauty of when you become aware and “woke” as the young kids say today. You make it a point to leave a mark that will make a difference.

GoFundMe link | IG: @thesalvivegan

Instructions for Salvadoran Vegan Tortilla Soup Recipe

1)Cut up 1 tomato and ½ of the onion. Cut the onions in diced form.

2)Add 5 cups of water to a pan and let it boil. Add 3 “Not chicken” bullion cubes first and dissolve. Add a small bunch of cilantro, 4 garlic cloves, 1 diced tomato and half diced onion in pan (the ones cut previously). Cook for about 10-15 minutes.

3)Sauté the chick’n scallopini separately as directions on packet from Gardien. Set aside. Cut them up into irregular pieces like large thick shreds of chicken.

4)Make the handmade tortillas with Maseca Centroamerica and water, to make 5 tortillas. Cook them on a flat top and cut them up in squares once fully cooked. Fry the cut up the tortillas till they are a little toasted.

**Note: Salvadoran tortillas are different from Mexican as ours are more thicker in size.

5)Sauté the rest of the onion and the last tomato (diced)

6)In a blender, blend the water only of the “Not Chicken” bullion that was cooking with cilantro, garlic cloves, onions and tomatoes. Add the rest of the sautéed onion and tomato and add just a few pieces of the tortillas. Mix until well blended. (add more water so that the consistency is easier to liquefy the ingredients well)

7)In a deep pan, add the blended mix and add the cut up chick’n scallopini. Heat it to a boil for a few minutes.

To garnish, 1st cut up onions and cilantro and mix. Cut up 1 large avocado into cubes. Add the soup in a bowl with the chick’n scallopini. And garnish with the rest. The tortillas that were fried and cup into squares along with the cilantro/onion mix and avocado.


3 Gardein Chick’n Scallopini

5 homemade tortillas

2 tomatoes

1 onion

4 garlic cloves

A few cilantro stems (about 10 or so)

3 cubes of “not chicken” bullion (got it at Sprouts)

1 large avocado

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Cocinando con Laura (Veggie y Que), Los Angeles

My story is simple no meat products, My name is Laura and I love animals of all shapes and sizes. I’m a vegan animal rights activist with a message to share with the world “there is life beyond meat”. When I began my journey it wasn't easy, my hesitation came from not knowing what to eat. I became an artist in the kitchen and it was through that I was able to find a broad range of healthy Mexican food. My family loves my cooking and I wanted to share my message with everyone who was willing to listen. Veggie Y Que was created with that intention, I began posting my dishes in Instagram to show that Vegan food is not boring. My dishes aren't fancy, just good food with a good message behind it. I will continue to share my recipes with everyone and here is one of my favorite Tacos de nopales y papas with an avocado salsa.

IG: @veggieyque

Instructions for Tacos de Nopales y Papas:

  • In separate pot boil water and cook nopales for 20 mins
  • Heat 2 teaspoons of oil in a frying pan until you can feel heat rising and sauté potatoes for 5 min add salt and pepper. 
  • Add onions, tomatoes and 1/4 cup of water, stir and cover.
  • Cook for 10 minutes and then add cooked nopales 
  • Mix and cover cook for another 10 minutes
  • Take off heat uncover and mix 
  • Serve on warm tortillas and top with Avocado Salsa and fresh cilantro.
  • Avocado Salsa:
  • 4 tomatillos
  • 2 Jalapeños
  • 1/2 Avocado
  • 1/4 onion
  • Salt
  • Fresh Cilantro
  • Boil Tomatillos with jalapeños for 15 mins. Let cool then blend with cilantro, onion, avocado, and salt to taste. 


  • 1 medium onion cut into big slices
  • 2 Roma tomatoes cut into big slices
  • 3 medium potatoes chopped into squares
  • 1 jar of Nopales rinsed and boiled for 20 mins
  • Salt and Pepper
  • Oil (You can use olive, coconut, vegetable to cook with)
  • 1/4 cup of water 

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Cocinando con Neisi, Los Angeles

Neisi is Puerto Rican and was born in Miami, and raised between there and Brooklyn, NY, but now Los Angeles Based . “ I am a self-taught performance artist and manager, event curator and chef. I have been cooking since I was 15 and have always enjoyed being in the kitchen. I have been meat-free for about 4 years after watching many eye-opening documentaries on Netflix such as Cowspiracy, What the Health, Fat Sick & Nearly Dead, and Earthlings. After educating myself more in all areas of animal exploitation, I completely went vegan. It was important for me to finally understand what I had been doing to my body so I could treat it better and link major reasons to why most people I knew haven't had the best mental or physical health.” 


IG: @issaveganthang

Platanos y Papas con Soyrizo Recipe

Ingredients for two

2 green plantains

1 large russet potato

1 large or 2 small red potatoes

3 small purple potatoes

Garlic powder, salt, fresh cilantro, paprika

(Add more/less of any ingredient to your liking and season to your own taste)

12 oz of vegan soyrizo

1/3 cup of tomato sauce

2 tables spoons chopped garlic

Dried basil, Dried cilantro, Chili powder, Salt, Ground ginger, Onion powder

Cut plantains into inch sized cubes and place them in a bowl for now. Prep potatoes by cutting them all and placing them in a bowl of warm water  with a spoon of sugar (dissolved) for 15 minutes. Once you have about 5 minutes left Prep oil about 2 inches in a deep pan on high (I use sunflower or grape seed oil) Pat potatoes dry with paper towel while you wait for oil to begin boiling. Once boiling has begun; carefully put the potatoes into the oil for about 6 minutes. Right after, In a separate pan put the soyrizo, tomato sauce, garlic and seasonings to cook on medium. Carefully add the plantains to the potatoes and cook on high for about 4 minutes or until it all has a nice crispy golden color. Take them out and place on napkins to soak up remaining oil.

Now serve yourself! Don’t forget avocado. eat this with Tortillas if you’d like too! Add spinach, corn, squash or any of your favorite veggies!

Cocinando con Joslyn Santana, Los Angeles

Joslyn Santana is located in Los Angeles, CA and is Peruvian and Joslyn provided an amazing recipe to the table, Vegan Lomo Saltado.

“Being vegan to me means loving and respecting Pachamama, and additionally, my physical and spiritual body. Through the food choices I make, it is a form of reconnecting to my roots’ natural healing process, which was apart of defining the self prior to the effects of colonization. Being a woman of color, has most definitely affected how I identify myself. It means to serve as a medium for empowerment for other POC who may be going through similar situations, and to show that stigmas and stereotypes do not define you, or your capabilities.” 

IG: @aysanmisi

Directions for Vegan Lomo Saltado

Warm up grapeseed oil on pan

Cook garlic dices until golden

Add choice of meat substitute

Add onion wedges and diced cilantro once meat substitute is glazed or golden

Add salt and pepper

Add soy sauce and water (enough to create the juice/sauce)

Add vegetable bouillon cube

Stir and let it saute

Add cook french fries

You can serve with White Rice

Add fresh diced cilantro on top! Cause aesthetics ;)


Potatoes, French Fries

1/2 cilantro bunch, diced

3 medium-sized cloves of garlic, diced (small squares)

1 onion, cut into long medium wedges

Imitation meat of choice, cut into square pieces

2 medium tomatoes, cut like onions

Soy sauce

Grapeseed oil



Vegetable bouillon cube


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Cocinando con Tiffany, NYC

Name: Tiffany

Ethnicity: African-American, Puerto-Rican and Jamaican

Hometown: Queens

Vegan Story: After a few lifechanging events, I began a journey toward a healthier lifestyle about 3 years ago. I had my ups and down, and during most of that time, my definition of a “healthier lifestyle” still included the consumption of animal products. As I continued my journey, it expanded to include mental and spiritual wellness also—I reached out to an old acquaintance from High School in the hopes that she could help me begin including yoga into my journey. She was vegan and a few weeks prior to reaching out to her, I had done a personal week-long challenge of eating a vegan diet. I made it through most of the week, but never thought I’d actually go vegan. Well, shortly after getting reacquainted with my yogi friend, I became less interested in her yoga practices and way more into her vegan lifestyle. Not long after, I made the decision overnight that I was going to be vegan. I feel like the universe guided me in this direction and this is the lifestyle I was destined to lead. In my heart, I also feel an obligation to spread the message and awareness of veganism as much as I can, in any way that I can. I know that being vegan has been the best decision I could ever make. It’s brought me back to having an appreciation for the beautiful earth that gives us so much, all the beautiful creatures that share this earth with us, and the beautiful, delicious, rich and nutritious foods that my ancestors from every part of lineage no doubt enjoyed in abundance.

IG: @TheVeganGirlNYC

Spanish Tofu Salad Recipe

What You’ll Need:

  • 1/3 block firm organic tofu, pressed and cubed
  • 1 can pinto beans
  • approximately 3 cups of mustard greens, roughly chopped
  • 1/2 large red bell pepper, chopped
  • 1/2 large salad tomato, chopped
  • 1/2 medium avocado, sliced
  • 1/4 cup cilantro leaves (removed from stems)
  • 2 tsp red chili pepper flakes
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried parsley
  • 2 tsp adobo seasoning
  • 1 pack Goya sazon seasoning (or any other brand of sazon)
  • 2-3 tbsp white vinegar
  • 3 tablespoons olive oil

What to Do:

  • Drain the pinto beans of the liquid inside the can but not fully—leave some of the thick liquid inside and add a small amount of water to the can with the liquid. You should have about ¼ - ½ of liquid inside the can.
  • Heat a medium-sized non-stick skillet over low heat.
  • Add the water-drained beans to skillet and heat for approximately 2-3 minutes.
  • Add entire pack pack of sazon seasoning and stir into beans thoroughly. Continue to heat beans, stirring frequently, until the beans are heated through. 
  • Once beans are warm, remove skillet from heat and transfer beans to a bowl, spooning them into the dish and draining as much liquid as possible with each spoonful to keep inside the skillet. Set beans aside and keep the skillet with the liquid in it.
  • Return the skillet to heat and raise heat to medium. Add 1 tbsp of olive oil to the skillet and let heat for about 30 seconds.
  • Add cubed tofu to skillet and stir into olive oil and left-over liquid, mixing the sazon seasoned liquid thoroughly into the tofu so it absorbs the color and flavor (carefully so you don't tear the tofu pieces!).
  • Add red chili pepper flakes, garlic powder, onion powder, dried parsley and adobo seasonings to tofu. Mix well and continue to pan-fry tofu, pressing the pieces down with a spatula every so often to create a little bit of a golden-brown layer on the pieces. Remove from heat.
  • In a large mixing bowl, add mustard greens, red bell pepper, tomato, cilantro, 2 tbsp olive oil and vinegar. Mix together well and transfer to your serving bowl.
  • Spoon about half the beans around the salad mix.
  • Top with seasoned tofu and garnish with avocado slices and serve.

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Cocinando con Johanna & Amy, NYC

Johanna, creator of the @theunapologeticallybrownseries, and her partner, Co-Founder, Amy Quichiz, made a delicious dish of vegan quesadillas and sweet potato fries. Johanna has been vegetarian and then transitioned into Veganism for a bit over a year and she is passionate about her community having access to plant-based foods.

Vegan Quesadillas and Sweet Potato Fries

In the Veggie Quesadillas Amy and Johanna put in Mushrooms, Green/Red peppers, tomatoes, (queso blanco/veg cheese if ya wants), garlic & tortillas of course. 
Sweet Potato Fries: cut them up & add black pepper & salt, cinnamon sugar, and olive oil (& honey if you want as well). Put them in the oven on 400 degrees and keep them in for 40ish minutes. 
Guac: 2 avocados, jalapeño, tomatoes, cilantro, salt (and you can add onions)—smash it all up and bammmmm, you got your guac! 
Jamaica Water: boil water, toss in the jamaica & let it sit for ten minutes. After add sugar while it’s hot and let it go cold for a bit, put ice and that is it!

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Cocinando con Cassandra, Southern California

My name is Cassandra Love, and I am located in Southern California, from Mexican/Cuban/Spanish descent.

 Being a vegan woman of color means embracing my Latino culture while still enjoying traditional dishes that are better for my health, the animals and the planet. Veganism is outside of the box and so creative that biting into a jackfruit taco would just blow your mind. I want to inspire my community to understand that you don’t need to be rich to take care of yourself. We all have this idea that only money will allow good health and wellness but that is such a lie because using your resources will get you anywhere you imagine yourself to be without having to break the bank. I want people to be aware that they can make impactful choices in their lifestyle and learn to recreate the flavors of their favorite foods simply using plants. Health is one of the most important investments to make today and now is the time to take back that power. 

IG: @onehungrylatina

Instructions for Refreshing Raw Ceviche Recipe

The secret is in the hearts of palm. It comes from the artichoke family and has a soft yet slightly, firm “fishy” texture. Rinse hearts of palm and use a masher or fork to break up the pieces to your desired texture. Chop up all your veggies and combine with the hearts of palm. Add salt, pepper, garlic and lemon. Continue to mix together and set in the fridge to chill for about 20 minutes. Tell your family you’re making ceviche and when the bowl is empty tell them it was artichoke. Enjoy!! 


I can hearts of palm
2 tomatoes
1/2 purple onion
1 cucumber
1 bunch cilantro 
1 jalapeño, seeded if you want less heat
1 clove garlic
1 whole lemon

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Cocinando con Priscilla Sandoval, Oakland

My name is Priscilla, and I identify as a Xicana mujer. I’m the product of an undocumented single mother. Grew up rough and tough in the Bay Area so I know what it’s like to live with that hood budget and make food on the cheap. I’m currently in Sacramento finishing up my master’s in sociology. My area of interest is low income womxn of color and mental illness.

I’ve been vegetarian/vegan for 3 years now and I will never go back, i was called to live my values and I value life. I love finding ways to make cheap food that tastes bomb. I’ve been the home cook since I was a kid and now that I’m grown on my own, finding ways to veganize shit is a fun challenge. | IG: @prissandoval

Vegan Sopes

Heat pan with olive oil/avocado oil to medium low, get oil hot enough to slow fry
Prepare maseca masa as instructed on bag with veggie broth instead of water. 
Roll small balls of masa and flatten out to sope shape, fry 

For filling:
Sauté small potato and red onion seasoned with salt and Goya con azafran (or any seasoning of choice) over medium high heat in same oil type until crispy 

In separate pan sauté diced bell pepper and sliced baby Portobellos seasoned with salt (I use pink Himalayan)

Assemble sopes with baby kale on bottom (or any green), veggies and smashed avocado with salt. 

Top with your favorite salsa!

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Cocinando con Merceditas, Los Angeles

My name is Merceditas, I'm a 29 year old woman and my preferred pronouns are she/her. I'm Guatemalan, Cuban and VERY proud. I'm currently a student majoring in psychology, I want to someday use gardening as a form of therapy for clients. I work as a prep-cook/salad maker in a small kitchen. I have always loved vegetables and about 6 years ago I began to garden my own fruits and vegetables right here in a small garden behind my apartment building, turns out I have a green thumb and I fell in love with organic gardening. Although I am currently not vegetarian, I decided I wanted to begin to make changes to my diet for my health and of course the welfare of animals. It is a learning and process and I am excited to continue on my journey. IG: @crownoftears

Lentil Soup

1 bag of regular brown lentils (washed and cleaned)2 large carrots (cubed/rounds)1-3 red/white skin potatoes (cubed) (russet is fine but they fall apart easily in stews and soups)4-6 cloves of garlic (crushed and chopped)1 whole medium white/yellow onion (diced)1 large tomato (diced) 1/2 can of drained and rinsed peas1 cube of vegetable bullion 1 can of tomato sauce/el pato hot sauceWater or vegetable broth (Idk how much you need to add because I don't really measure things, so I usually cover my lentils and the broth or water go about 1-1.5 inches above the lentils and veggies, you may even need to add more liquid as the lentils cook).1 tablespoon of Olive oil/grapeseed oil (any neutral oil is good)!

Cooking Instructions:

In a medium/large pot with the oil, saute the onions, garlic and spices together on medium until onions are translucent. Add the tomatoes, and saute for another 2/3 minutes. Add the lentils to the pot and stir, making sure to mix the spices, onions, garlic and tomatoes with the lentils. Have your liquids simmering, and add them to your pot of lentils, making sure to submerge everything, you might need more liquids later when the lentils absorb the liquid, so it's a smart idea to keep those liquids on slow simmer near your lentils to add more liquids if you need them. Add your carrots and stir. Simmer the soup for 20-25 minutes on medium or until carrots are semi-soft. Add your can of tomato sauce and stir in your vegetable bullion.Simmer for another 15-20 minutes, add liquid and any more salt/pepper or spices that you may feel are necessary. Check your potatoes making sure that they are soft but not mushy. Add half a can of well drained and washed peas to your pot, warm them through, simmer for another 5/6 minutes. It is very important to taste before you serve, so grab yourself a spoon and add anything you feel might be necessary before serving. I like to serve my lentil soup with a small dollop of siracha, and sour cream to cool it down, this soup can be kind of spicy. I sometimes sprinkle a little bit of chopped cilantro if I have it and voila! Enjoy your delicious lentil soup with crackers, or fire toasted pita bread and enjoy!  


Sea salt, Black pepper, 1/2 teaspoon of cayenne pepper 

1/2 teaspoon of curry powder 1/4 teaspoon of dry thyme 

1/4 teaspoon of cumin 1/2 teaspoon of garlic powder
1/2 teaspoon of bijol/yellow saffron powder
Extras (toppings/optional):Sour cream/vegan sour cream Sriracha Chopped cilantro  

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Cocinando con Jocelyn Perez, Boston

Jocelyn is Colombian based in Boston. She studied Public Health at Syracuse University and is she is very passionate about her field of work which is Public health and believes that everyone should have access to healthy food. As a woman of color, Jocelyn hopes to not only continue to bring awareness, but also hopes to provide action and help the communities around her with her knowledge.  

IG: @jocelynperezxo

Jackfruit a lo Criollo Recipe

Packet of shredded jackfruit, (whatever brand you prefer, sometimes it already comes seasoned, you'll want to go with a tomato base seasoning if you choose this option), the jackfruit company-- tex mex version works for this)1 tsp cumin 3 tbsp goya tomato sauce1/2 packet azafranhalf a small jalapeno (optional)1/2 chopped up green pepperThis will be more of a sudado, so make sure you have the heat on low, it takes a little longer than the rice and beans. fyi: You will want to sautee veggies and jackfruit before adding everything else  

2 goya bean cans (low sodium)2 off vine tomatoshalf a large oniontsp garlic1 goya azafran packet1 tbsp adobo1 cup of water1 tbsp preffered oil(saute tomato and onion first, then add beans, then all the other flavoring)add spinach at the end so you get a crunch :)
regular white rice instuctions  

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Cocinando con Cecilia, Los Angeles

My name is Cecilia, I am a proud Xicana from the hood, LA bringing you bomb Vegan Food on a hood budget. I embarked on this journey because of the numerous negative impacts of animal agriculture on animals and the planet..I couldn't look the other way anymore! I want to let people know how important it is to take care of ourselves, our health, our body, our mind and it all starts with what we put in our bodies! This March will officially be one year for me. I love where I come from, therefore I enjoy veganizing traditional Mexican food (which is how I'm slowly getting my fam on board ;)! | IG: @tacosdeque

Vegan Ceviche 

Its the perfect meal for when you want something light, refreshing, and spicy; so simple to make!

Chiles Poblanos CarrotsTomatoes Cucumber Red Onion Cilantro 1 Serrano Pepper(optional) Limes Salt and Pepper

1. Slice the Poblanos into thin strips. Steam until soft. (For this step I like to roast the chiles and then let them sit covered with a bag until sweaty and then slice them into the mix)
2. Dice the Red Onion, Slice the Carrots, Chop the Tomatoes, Peel and chop the Cucumber, Serrano Pepper and the Cilantro
3. Add the Lime juice (as much as desired) 
4. Sprinkle in the Salt and Pepper 

1. Pile your Ceviche on your tostada 2. Garnish with Avocado, thin Radish slices, and Cilantro and SALSA

Diana & Pamela, Toronto

The Alma Project is a community focused project that self good, provides food security, body positivity, and workshops around healing through food. 

The Alma Project brings you a great collaboration of two Colombian recipes. One of them you can make it for breakfast or brunch, and the other one for lunch or early dinner. We adapted both of these recipes to a vegan version keeping all the flavour and love! We hope you enjoy them. 

Our first recipe is a modification of "huevos pericos" or scrambled eggs. Huevos Pericos is one of the most popular breakfast dishes in Colombia which we serve with arepa, cheese and hot chocolate. We used tofu to replace the eggs, and added avocado and corn arepa as the sides to our own version of this dish. In addition, unsweetened cacao powder and plant based milk were used in order to make the hot chocolate. IG: @thealmaproject_

Frijoles Paisas, serving: 8

2 cups of dry cargamanto beans or dry red beans, soakedovernight

1 ½ green plantain cut in small cubes

2 carrots, peeled

½ cups of aliños (tomatoes, green onion, white onionand garlic on a blender)

½ tablespoon of cumin

8 cups of water or as much as needed

Sal to taste

Put all the ingredients on a pressure cooker, close it andput in high heat until the vapor starts to come out. Then, put it on mediumheat and leave it for 30 more minutes. Turn it off and before you open it makesure all the steam is out. Once is opened, get the carrots out and blend themwith some of the broth from the beans, mix everything together. Service withrice, sweet plantain, hogao (sofrito) and avocado. 

Hot Cacao, Serves 2-4

2 cups almond milk or any plant based milk of choice

2 tsp unsweetened cocoa powder

4 tbsp coconut sugar or raw cane sugar

Mix the milk cocoa powder and sugar in a bowl until well combined

Pour the micture into a saucepan and bring it to a boil

Cook over medium heat until it thickens. Stir frequently.

Serve and enjoy!

Scramble, Serves: 4

400 gr extra- firm tofu

102 Tbsp vegan butter or olive oil

½ white onion, chopped

1 tomato, chopped

2 green onions

1 ½ garlic cloves

¼ tsp turmeric

Salt and pepper to taste

Pat tofu dry and roll in a clean, absorbent towelfor about 10 minutes. White tofu is draining, prepare “hogao” by adding ½ tbspvegan butter or olive oil to a medium hot pan, and add the onion and tomato.Season with a pinch of salt and pepper and stir. Cook until softened, about 5minutes. In the meantime, unwrap tofu and use a fork to crumble. Use a spatulato move the veggies to one side of the pan and add tofu. Sauté for 2 minutes,then add turmeric. Cook for another 5-7 minutes until tofu is slightly browned.Serve immediately with corn arepa, avocado, and/or your favorite breakfastside.

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Cocinando con Rosanna, South Florida

My name is Rosanna Sevillano, Peruana located in South Florida. Being a vegan woman of color means setting an example of a lifestyle that’s doable even without missing out on all of the delicious Latin American dishes! Growing up vegetarian was hard enough for my family to understand and once I turned vegan showing them the variety of options we I have and how you can turn a meat dish vegan without changing the dish completely proved to them that, wow, maybe following a vegan diet isn’t impossible. They saw through my physical and mental changes how beneficial it was to stop eating meat. I lead by example and that’s really all one can do, forcing it upon people will never do you good. 

IG: @rosannasevillano

Instructions for Tuna Salad Stuffed Bell Peppers Recipe

1 large bell pepper sliced in half, dice up one half of the bell pepper, 1/2 can of garbanzos mash up, 2 tbsp veganaise, dash of salt & pepper. Mix all ingredients and stuff the “tuna” salad into the remaining half bell pepper. Enjoy on toast as well. Great light snack!  

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Cocinando con Yuri Chavez, Chicago

Yuri Chavez

Being vegan woman of color, particularly Mexican, means educating other women of color on taking control of their health by switching to whole food veg diet. it means promoting the idea of back to our ancestral diets of maíz and vegetation and promoting the importance of to our physical and spiritual health. the conversation of social awareness for POC, specifically woc, must include the importance of switching to vegan diet

Tofu Scramble Ingredients

1/4 cup diced tomato

1/2 365 firm tofu 

1/4 cup diced red onion and/or yellow onions

1/2 cup of cilantro1 tbsp of coconut oil
Mix spices in small container 

add and remove according to your taste:
1/2 tsp paprika

1/2 tsp cumming

1/2 tsp pepper

1/2 tsp sazon goya

1/2 tsp cayenne pepper (start with less if you cannot handle spice or add more if you like spicy)


Step 1: Crumble with hands (or fork) like image above over med-heat of tbsp coconut oil till a little crispy.
Step 2: Add spices and veggies to tofu
Step 3: Mix till both tofu is crispy and veggies are grilled.

Tip: You can also add 1/4 of chipotle sauce (costena brand) to turn this dish into spicy chipotle huevos rancheros and place over 2 tostadas!

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