This spicy, flavorful vegan seafood stew will surely be a summer favorite! Even though it’s a hot soup, it reminds me of summer. My grandmother — who passed away two years ago this month — used to make a version of this soup every summer when she visited. That is the most beautiful thing about recipes, they allow our loved ones to live on!

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!

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…

This semi-homemade recipe is a great option if you’re pressed for time or want a low-pressure way to try jackfruit!