Category: Featured Post

Cauliflower Mojo De Ajo

Cauliflower Mojo De Ajo

Cauliflower-Mojo-De-Ajo

Cauliflower Mojo De Ajo is the vegetarian version to the legendary Puerto Nuevo dishes many of us Latinx grew up on. When I was a kid/teen my family would take road trips down to Rosarito for the weekend on many occasions. We would all pack into my uncle’s van and head south of the border for a little taste of Mexico on the beach. I have so many fond memories of that time spent with my family and the meals we shared.

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Cauliflower Pozole Verde

Cauliflower Pozole Verde

Cauliflower Pozole Verde. It's vegan.

We are currently experiencing COLD Los Angeles season, and by that I mean its a bit nippy outside. During this climate here on the west coast my mind naturally makes the transition to soup time. Everyday I’m whipping up a new bowl in my soup kitchen….some I share, some I don’t.

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Cranberry Coffeecake with Hibiscus Glaze

Cranberry Coffeecake with Hibiscus Glaze

Cranberry Coffeecake drizzled in a hibiscus glaze!

Wake up for the holiday season to a cranberry coffeecake with hibiscus glaze:

I’m low key crazy for coffeecake. I always have been. I remember my grandfather would give me $3 everyday to buy nutrition at school, and I would use a portion of that money to buy a piece of coffeecake without fail. That’s where my love of coffeecake began. Fast forward to the present day and the want of waking up to fresh coffeecake at home is strong, especially during the festive 12 days of Christmas.

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Grilled Calabacita Tacos

Grilled Calabacita Tacos

I am proud to partner with Cacique® on this sponsored post. All opinions and recipe are 100% my own.

Grilled Calabacita Tacos stuffed with Cacique's Queso Fresco

Are you the type that loves to put together a little gathering all in the name of TACOS? I am!!

Or as I like to call them Taco Party night. I can celebrate tacos any night of the week ending in Y, and I got the perfect one for you. Grilled Calabacita Tacos are the easiest to prepare. Grilled zucchini halves are stuffed with Cacique Queso Fresco, which is milky, fresh and salty, with a crumbly and creamy texture. Then, they’re placed in a corn tortilla, topped with a corn, tomato, onion and roasted jalapeno relish and drizzled in Cacique Cilantro Lime Sour Cream. Do I have your attention yet? Give these delicious tacos a try while the warm weather lasts… you won’t be disappointed!

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Cheesy Jalapeno Idaho® Potato Pupusas

Cheesy Jalapeno Idaho® Potato Pupusas

I would like to give a special thank you to the Idaho Potato Commission for sponsoring this post! All opinions and recipe are my own. 
Cheesy Jalapeno Potato Pupusas made with Idaho Potatoes!

My pupusa habit was becoming a bit on the expensive side, especially when ordering for the whole family a couple times a week and everyone wanted more than one. Also let’s face it, the options are limited for vegetarians at most places. This drove me to start making my own pupusas. I was pleasantly surprised at how extremely easy they are to make, and how great they taste filled with Idaho® Potatoes, cheese and jalapeno! Such a simple inexpensive meal that taste like the most decadent flavors have been invited to your table. (more…)

Mushroom Saltado : Idaho Potato Plant Based Lomo Saltado

Mushroom Saltado : Idaho Potato Plant Based Lomo Saltado

I would like to give a special thank you to the Idaho Potato Commission for sponsoring this post! All opinions and recipe are my own. 
Mushroom Saltado plant based version of Lomo Saltado using Idaho Potatoes.

I’m talking all about Mushroom Saltado, the incredible plant-based version of the meaty Peruvian Lomo Saltado. It’s been a while since a single dish has brought me this much excitement. The taste is on another level of delicious with a complex array of flavor, and comparable if not better than it’s carnivorous family member. Mushroom Saltado is made with stir-fried red onion, yellow bell pepper, tomato, portobello mushrooms, and sautéed in a spicy aji-amarillo sauce. The entire dish comes together when the stir fried veggies are mixed with crunchy Idaho® Potato French Fries! Traditionally served with steamed rice (ideal for soaking up every last drop of sauce) and drizzled with fresh lemon juice. You’ll want to lick the bowl clean, I promise.

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