My dad always makes the best limeade in the summer so this is partly an ode to him with a tropical twist. The passion fruit limeade was perfect by itself but I could also see it lending itself really well to a mixed drink! Follow the recipe below to try it out and let us know what you think!

I love french fries. Like LOVE french fries. With that said, these easy and crispy yuca fries really give french fries a run for their money. Try them out for yourself and see what all the hype is about!

We recreated this Dominican-style spaghetti in a vegan version and decided to use spaghetti squash! The squash was a last minute supermarket decision. We saw that it was on sale and went for it! This spur of the moment plate turned out so well, hope you all enjoy it as much as we did!

This passion fruit barbecue sauce is perfectly tangy. Once you try it, you’ll want to have it at all of your cookouts! The best part? It’s so easy! Makes me think that I should have been making my own barbecue sauce forever ago.

This spicy crispy chipotle tofu is perfect for wraps, tacos, on top of salads – you name it! The possibilities are endless. The technique is taken from Veganomicon and the seasoning is our own. We were gifted a copy of the book for christmas and it’s great! Lots of delicious recipes in there, highly recommend if you’re in the market for another cookbook.

Sweet plantains are an amazing side dish! Simple, sweet, and savory — it doesn’t get much better! This recipe is very easy and oil free. You can still get that delicious flavor without having to deep fry them. Keep reading for the full recipe and some tips!

One of our family traditions is a marinate pernil, or Caribbean pork shoulder. We’ve been thinking of ways that we might be able to recreate some of these flavors into a vegan friendly dish. After a few experiments with the marinade, we created these portobello mushroom tacos that everyone will love! They are creamy, tangy, and delicious. You’ll want to eat a whole bunch.

Ropa vieja, which literally translates to old clothes, is a typical Cuban dish. I first tried it at a restaurant in Jamaica Plain (a neighborhood of Boston) and fell in love with the flavors. I was so excited when Ivannoe decided to make a vegan version! This dish is absolutely packed with flavor. Serve with rice or another grain and some tostones and your taste buds will thank you!

The name, niños envueltos, literally translates to something like children rolled in a blanket but all jokes aside these are delicious and healthy! Traditionally, they are made with ground beef. We made these vegan friendly by substituting some delicious lentils and we promise, you won’t know the difference! Take a look and see…