The Dominican Republic was the first Caribbean island that my husband and I visited when we first got together. It was my first experience with the spicy Caribbean, and it sparked a passion for the islands that I didn’t know I had! For a few years, we made the...

I promised that I would supply vegetarian alternatives to many of the meat based recipes that I post for the Caribbean. Vegan Sancocho, My Way, is probably going to make some people upset because of the “no meat” thing, but it is so good! I wanted to give this...

This sausage is a great way to add some spice to your menu. You can use these in soups, you can grill them, or just lightly brown them in skillet and serve with some beans and rice. See below to make a Chorizo flavored sausage. As always, make these...

My Mexican Seitan is very versitile. It keeps well in the fridge for a week or you can freeze it in portions to use whenever you need a protein for a recipe. It’s also extremely easy to make, and even easier if you have an Instant Pot or other...

I purchased an Almond Cow plant milk maker about six months ago. I have been making my own nut, seed, or grain milks almost every day since then. One of the big draws in making your own is you have the pulp left to use in other things. that...

Dominican Sancocho is a dish usually saved for special occasions, but it is so good, it’ll make a great winter meal on any cold day. I  have streamlined some of the steps and ingredients for what is available in the U.S. Authentically, this is made with 7 types of...

This is one of those Spice Mixes that you can use for almost anything. It’s a quick marinade if you make a paste with some olive oil, or just sprinkle it on any protein or vegetable before grilling to ramp it up to another level. You can adjust the...

These hamburgers share the same name as the Argentinian herb sauce. There is no relation, but they are both pretty tasty. Make some burgers, invite a couple friends, sit back with plenty of cold beer and enjoy!...

This is an easy recipe to make for meat lovers as well as vegetarians. You can make them ahead and fry them right before your party and keep them warm in the oven. I’ve included a vegetarian version and a beef version. You could also substitute any protein you’d...

These are a labor of love, but so worth the effort. This is a good rainy weekend project. They are crispy and spicy if you decide to use the chili powder. You’ll need to get the skin from a good butcher as I doubt you’d be able to get...