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  • Chicharrones

  • Lettuce

  • Cabbage

  • Avocado

  • Sauce

  • Tomato Salsa

  • Mayonnaise

  • Pico de gallo

  • Other desired toppings


  1. Fry and puff dry the chicharrones

  2. Add toppings as desired

  3. Enjoy!


Refried Beans (Colombia)


  • 1 Tbsp oil

  • ½ cup yellow or white onion finely chopped

  • ½ cup bell peppers

  • 1/7 teaspoon salt

  • 2 garlic cloves

  • 2 cans pinto beans or 3 cups cooked pinto beans

  • ¼ cup vegan sour cream

  • 15 oz Hominy yellow (corn)

  • 2 tablespoons vegan cream cheese

  • Pinch of oregano, cumin, and chili powder


  1. Sauté onion, bell pepper, garlic, cumin, oregano, and salt to taste.

  2. Add beans and mash.

  3. Let it cook and add the vegan mozzarella cheese, hominy and sour cream


Empanadas (Argentina)


  • 2 onions

  • 1 cup dry soy texture sprouted in water

  • 1/2 tablespoon oregano

  • 1/2 tablespoon chili powder

  • 1/2 tablespoon garlic powder

  • 1/2 tablespoon cumin

  • 1/2 tablespoon salt

  • 1 tablespoon McKay vegan chicken seasoning

  • 12 empanadas dough


  1. Sauté onions until it turns golden, 10 minutes.

  2. Add the soy texture and two cups of water.

  3. Add garlic, cumin, oregano, McKay seasoning and salt.

  4. Cook for 10 minutes and set aside.

  5. When making the empanadas, layer 1tablespoon each of the onions and meat per empanada. Seal the empanadas with a fork and fry or bake in oven.


Spanish Rice (Mexico)


  • 3 cups rice

  • ¼ cup oil

  • ½ cup tomato sauce

  • ¼ cup McKay vegan chicken seasoning

  • 3 cups water

  • ½ teaspoon cumin

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

  • ½ cup onion

  • ½ cup bell pepper


  1. Brown the rice in the oil.

  2. Sauté the minced garlic, onion, and bell pepper for 5 minutes.

  3. Add the water with the McKay seasoning and other spices.

  4. Reduce heat to low and simmer for 30-40 minutes.

  5. Fluff up before serving.


Pastelitos de Guayaba (guava pastry) ( Cuba)


  • 1 pkg. Pepperidge Farm Puff Pastry Sheets (it's vegan!)

  • 1 bar guava paste

  • 1pk. vegan cream cheese

  • sanding sugar and cinnamon for top


  1. Preheat oven to 400 degrees.

  2. Thaw the puff pastry and use baking parchment to line your cookie sheet.

  3. Cut guava paste into ¼ slices and place on pastry sheet.

  4. Spread cream cheese over guava pasta and place on the pastry sheet.

  5. Bake at 400 for 25-35 minutes until golden brown.


Tamarind Chutney


  • 1⁄4 cup tamarind concentrate (I use 24 Mantra brand)

  • 1 cup dates pitted (about 25 dates)

  • 1 cup jaggery powder (Gur) (see notes for substitute)

  • 1 teaspoon roasted or regular ground cumin

  • 1 teaspoon Kashmiri red chili powder (reduce to 1⁄2 teaspoon for mild taste)

  • 1 tsp dried ginger powder

  • 1 tsp Himalayan black salt (kaala namak) or regular salt

  • 11⁄2 cups water


  1. Add all the ingredients in the Instant Pot. Close the lid and pressure cook on high for 10 minutes (sealing position in DUO).

  2. When the cooking time is done, wait 5 minutes and release the pressure manually by following the quick release instructions of your pressure cooker.

  3. Open lid after pin drops. Using an immersion blender, puree the mixture. If using a stand-alone blender, for safety reasons let the sauce cool down for at least 15 minutes before blending it. Puree to a smooth consistency. Check the taste and if you like the sauce sweeter, add a few tablespoons of jaggery and stir.

  4. Turn on sauté mode and simmer the chutney for 3-4 minutes to thicken it to your desired consistency. Stir occasionally to prevent it from burning.

  5. Line a bowl with a mesh strainer and pour a little chutney at a time. Using a silicone spatula, stir and press down the sauce to strain it. Repeat till the entire sauce is strained.

  6. Let the chutney cool down completely, then transfer to an air-tight mason jar and store in the refrigerator. This chutney stays good in refrigerator for up to a month, and in the freezer about 3 months.


  • Dates: I have used pitted dates in this recipe for texture and taste preferences. However, if you cannot find them, simply double the jaggery quantity.




To bloom the yeast: 

  • 1 packet of yeast (2.5 tsp.) 

  • 2 tablespoons sugar 

  • 1 cup warm water 

    To make the bread: 

  • 4 cups all purpose flour 

  • 1/4 cup sugar 

  • 1/2 teaspoon salt 

  • 1 tablespoon lemon zest 

  • Yeast mixture (see above) 

  • 1/4 cup butter

  • 1 teaspoon vanilla or mixed essence 

  • Extra water to bring the dough together 

    For the filling: 

  • 2 tablespoon butter 

  • 5 cups coconut flakes or two large fresh coconut

  • 1 1/4 cups sugar 

  • 2 teaspoon ginger powder 

  • 1 1/2 teaspoon ground nutmeg 

  • 1 1/2 teaspoon vanilla or mixed essence 

  • 3/4 cup water 

  • 3 tablespoons condensed coconut milk 

  • Salt to taste 

  • Red food coloring




  • 1-2 tablespoons cilantro

  • 1 tablespoon parsley

  • 1⁄2 scotch bonnet pepper or 1 teaspoon hot sauce

  • 2 -3 tablespoons onion chopped

  • 3-4 garlic cloves

  • 2 cups all-purpose flour

  • 1⁄2 cup split pea powder

  • 2 teaspoons yeast

  • 2 green onions white parts chopped

  • 1⁄2 teaspoon cumin

  • 1⁄2 teaspoon turmeric

  • 1⁄2 teaspoon curry powder

  • 1 teaspoon salt or to taste

  • 2 teaspoons sugar optional

  • 1 1/3 cup warm water or more, adjust to form a thicker/thinner batter


  1. In a mini food processor, blend together cilantro, parsley, garlic, onions, and scotch bonnet pepper until pureed. If you do not have a processor, finely chop the ingredients and smash using a motor and pestle or rolling pin. If you have green seasoning, use about 2 tablespoons instead.

  2. In a large bowl, combine all ingredients except the water, and thoroughly mix.

  3. Then add warm water a little at a time until you get to desired consistency – like thick pancake batter. I usually use about 1 1/3 cup . Thoroughly mix, preferably with your hands.

  4. Set the mixture in a warm area, and let it rise until double in size, approximately 1- 2 hours.

  5. In a large sauce pan, pour vegetable oil until it is at least 3 inches (5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is about 375


  6. The dough is going to be slightly sticky, so use your hands to grab a little bit of mixture at time and drop in the oil, or use a spoon to spoon up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Do not overcrowd the pan, frying it in small batches.

  7. Fry for a few minutes (about 7 minutes or more until the bottom is golden brown.

  8. Turn the ball over and fry for a few more minutes until the other side is slightly golden brown.

  9. Use a large spoon or something similar to take it out of the oil. Immediately place on napkins to soak up some of the excess oil.


Moqueca (Brazilian Stew)


  • 2 plantains

  • 1 onion

  • 3 tomatoes

  • 1-2 red bell peppers

  • 1 orange bell pepper

  • 1 14oz can coconut milk

  • 1 tablespoon fresh ginger chopped

  • 1/2 bunch cilantro chopped

  • 1 tablespoon Lawry's seasoned salt

  • 2 teaspoons paprika

  • 1/2 teaspoon sea salt

  • 1/4 cup water

  • 3 tablespoons cooking oil


Vegetarian Feijoada


For the stew:

  • 1 kg black beans previously soaked

  • 5 whole onions

  • 8 garlic cloves

  • 200g seitan in pieces

  • 2 bay leaves

  • 200g smoked ricotta or tofu

  • 1 can vegetarian sausages

  • 1 carrot chopped

  • 1 eggplant chopped

  • 2 parsley stalks

  • 1 pitcher of water

  • 1 tomato chopped

  • 2 tablespoon basil

  • 3 tablespoon salt

For the sauce:

  • 4 large tomatoes

  • 1 onion finely chopped

  • 3/4 teaspoon salt

  • 1/2-1 teaspoon basil to taste


  1. Put everything into a pressure cooker and cook for 30 minutes.

  2. In a separate bowl, combine all the ingredients for the sauce as well as any other dry seasoning you want to use.

  3. Place the sauce in the pressure cooker, then cook again for another 15-30 minutes.

  4. Check the salt, and let if boil a bit more to refine the broth, if necessary.

  5. Garnish with oregano and serve.

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