Posts tagged venezuelan food
Venezuelan Arepas

If there's something Carlos and I grew up on it's these little pieces of Venezuelan street food heaven called arepas. These vegan arepas are gluten free by default, they can be served for a yummy vegan breakfast or even as a vegan main dish for lunch or dinner. If you haven't tried these before, you'll fall in love instantly, this quick vegan recipe is a regular at our house for sure.

Every family back home has their own way of eating and serving these, and although most of the traditional fillings are not vegan friendly, all you need in my opinion for a top notch vegan arepa is some ripe avocado, tomatoes and some vegan cheese shreds. In fact plain avocado is a perfect filling in and of itself!

Want more ideas for fillings? The arepa is always a savory dish, so here are some ideas:

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Culinary Medley of Weirdness

The other day a friend heard me talking about all the delicious Russian dishes I used to have as a kid, and she asked me: "what exactly is Russian cuisine like?" Whenever old friends hear me talking about food, even if its the friends I grew up with, someone always asks me "what exactly did you eat as a kid?".  I get why they're surprised. I was born and raised in Latin America, but I'm fluent in the art of pancake and Mac and cheese making, I also enjoy the strange flavor combos of Eastern Europe, and I can make an arepa like the best of them, not to mention the best German platter ever, don't even get me started on chupe, a typical Peruvian soup. Did I mention the fact that Spanish paella is a regular at our house? So yes, "culinary medley of weirdness" is what I ate as a kid, and this continues to this day.

Why talk about this in a post and podcast episode? As you know one of my missions at Brownble is to get you back in the kitchen, and today I'm going to tell you some family stories (of the culinary and passport kind) in the hopes that you start finding your very own style of cooking.

I've always told you that even though cooking was one of my biggest passions before going vegan, it was leaving meat and dairy behind that really brought my cooking to a whole new level. I loved the challenge of having to find vegan alternatives, and I think I also loved how freeing it was. There was no risk of undercooking the chicken, and no risk of salmonella when licking the spoon after making a cake. No overcooking steak. Vegan food was all about truly playing around with ingredients and having fun with them.

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Spinach and Tofu Ricotta Puff Pastries

I grew up eating these babies in my home country of Venezuela. The traditional ones aren't vegan, as they use ricotta cheese to make the filling, but I could not let you continue living your life without getting a little taste of this South American treat. 

Traditionally, people have them for breakfast with a latte or even chocolate milk. They are flaky, soft, pillowy, and so full of flavor. In today's video, which we created specially for our friends at Vegan Outreach, one of our favorite non-profits EVER, you'll learn how to make the perfect tofu ricotta, which can also be used to stuff shells, manicotti, as a filling for lasagna, or even eaten as is or in a wrap or sandwich.

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