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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 finely chopped yellow or white onion

  • ½ cup of bell peppers

  • 1/7 Tsp. salt

  • 2 cloves garlic

  • 2 cans pinto beans or 3 cups cooked pinto beans

  • ¼ cup vegan sour cream

  • 15 oz Hominy yellow (corn)

  • 2 tbs 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

  • ½ tbsp of oregano, chili powder, garlic powder, cumin and salt.

  • 1 tbsp of 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 water, garlic, cumin, oregano, McKay seasoning and salt.

  4. Cook for 10 minutes and set aside.

  5. When making the empanadas, layer 1tbs onion, meat per empanada. Seal the empanadas with a fork and fry or bake in oven.


Spanish Rice (Mexico)


  • 3 cups rice

  • ¼ cup of oil

  • ½ cup tomato sauce

  • ¼ cup McKay chicken flavor seasoning

  • 3 cups of water

  • ½ tsp cumin, garlic, and salt

  • ½ cup onion

  • ½ cup bell pepper


  1. Brown the rice in the oil.

  2. Minced garlic, onion, bell pepper and sauté for 5 minutes.

  3. Add the water with Mackay seasoning and 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

  • 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 tsp roasted ground cumin or regular ground cumin

  • 1 tsp Kashmiri red chili powder

  • (reduce to 1⁄2 teaspoon for mild taste)

  • 1 tsp dried ginger powder

  • 1 tsp Himalayan black salt

  • (kaala Namak- pink in color) 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 Saute mode and simmer the chutney for 3-4 minutes to thicken it to your desired

consistency. Stir in between to prevent it from burning. Keep in mind that this chutney

5 from 2 votes

Stovetop Method


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.

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.


  • To bloom the yeast: 

  • 1 packet of yeast (2.5 tsp.) 

  • 2 tbsp. sugar 

  • 1 cup warm water 

  • To make the bread: 

  • 4 cups all purpose flour 

  • 1/4 cup sugar 

  • 1/2 tsp. salt 

  • 1 tsp. lemon zest 

  • yeast mixture (see above) 

  • 4 tbsp. butter (1/4 cup) 

  • 1 tsp. vanilla or mixed essence 

  • extra water to bring the dough together 

  • For the filling: 

  • 2 tbsp. butter 

  • 5 cups coconut flakes or two large fresh coconut

  • 1+ 1/4 cups sugar 

  • 2 tsp. ginger powder 

  • 1.5 tsp. ground nutmeg 

  • 1.5 tsp. vanilla or mixed essence 

  • 3/4 cup water 

  • 3 tbsp. Condensed coconut milk 

  • salt to taste 

  • red food coloring




  • 1-2 Tablespoon cilantro

  • 1 Tabelspoon parsley

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

adjust to taste

  • 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 onion white part chopped

  • 1⁄2 - teaspoon cumin spice

  • 1⁄2- teaspoon turmeric

  • 1⁄2 teaspoon curry powder

  • 1 teaspoon or more salt

adjust to taste

  • 2 Teaspoons sugar

  • optional

  • 1 1/3 cup warm water or more

adjust to form a thick batter


1. In a mini food processor blend together cilantro, parsley, garlic, onions and scotch bonnet

pepper until puree. 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


2. In a large bowl combine all ingredients except the water ; flour split pea and all-purpose, yeast,

salt sugar cumin, turmeric, curry, onion mix and yeast. 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 preferable with your hands.

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

5. In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 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. Do so in batches

7. Fry for a few minutes (about 7 minutes or more until the bottom side 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 like that to take it out of the oil. I usually place them on

napkins right away to soak up some of the excess oil.


Moqueca (Brazilian Stew)


  • 2 plantains

  • 1 onion

  • 3 tomatoes

  • 1 red bell pepper

  • 1 orange bell pepper

  • 1 red bell pepper

  • 1 14oz can coconut milk

  • 1 tbsp fresh chopped ginger

  • 1/2 bunch chopped cilantro

  • 1 tbsp Lawry's Seasoned Salt

  • 2 tsp paprika

  • 1/2 tsp sea salt

  • 1/4 cup water

  • 3 tbsp +/- cooking oil

  • Vegetarían feijoada

  • Brazilian Récipe (Sophie)

  • 1 kg black beans previously soaked.

  • 5 whole onions

  • 8 cloves of garlic

  • 200g of gluten (seitan) in pieces

  • 2 bay leaves

  • 200g smoked ricotta or tofu.

  • 1 can of vegetarian sausages

  • 1 chopped carrot

  • 1 chopped tomatoes

  • 2 tbs basil

  • 3 tbs salt

  • 1 chopped eggplant

  • 2 parsley stalks

  • 1 pitcher of water.


  1. In this recipe, all the ingredients are put in the pressure cooker, cook for half an hour.

  2. Separately, she makes a sauce with onions, garlic, finely chopped tomatoes, salt and basil, and any other dry seasoning you want to use.

  3. This sauce is placed in the pressure cooker, which is closed again and cooks for a while.

  4. Then just open it, see if the salt is on point and let it boil a little to refine the broth, if necessary.

  5. She also puts oregano.

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