@thesalvivegan.bsky.social
Afro-Salvadoran Vegan
Salvadoran Plant-based cuisine
"It's Mamá Approved"
Food Network's It's Compliplated
Featured on: New York Times; L.A. Taco; Telemundo & more
Salvadoran Plant-based cuisine
"It's Mamá Approved"
Food Network's It's Compliplated
Featured on: New York Times; L.A. Taco; Telemundo & more
Pinned
Hola mi gente! My name is Norma & I've been going by The Salvi Vegan since 2016 when I created at the time my business of Salvadoran plant-based cuisine. I began doing pop-ups & boy was it a challenge. Many ups & downs & then the pandemic hit & decided to do what was feasible in what I could do. (⬇️)
Vegan Crema Recipe
-3/4 cup of raw almonds & cashews soaked in hot water for 1 hour (after 30 min, almonds skin can easily come off)
-1 cup of water
-1/2 tsp of garlic powder
-1 to 1 & 1/2 tsp lemon juice
-1/2 tsp salt
Blend everything in high speed blender
Put in mason jar in fridge
-3/4 cup of raw almonds & cashews soaked in hot water for 1 hour (after 30 min, almonds skin can easily come off)
-1 cup of water
-1/2 tsp of garlic powder
-1 to 1 & 1/2 tsp lemon juice
-1/2 tsp salt
Blend everything in high speed blender
Put in mason jar in fridge
January 7, 2025 at 10:04 PM
Vegan Crema Recipe
-3/4 cup of raw almonds & cashews soaked in hot water for 1 hour (after 30 min, almonds skin can easily come off)
-1 cup of water
-1/2 tsp of garlic powder
-1 to 1 & 1/2 tsp lemon juice
-1/2 tsp salt
Blend everything in high speed blender
Put in mason jar in fridge
-3/4 cup of raw almonds & cashews soaked in hot water for 1 hour (after 30 min, almonds skin can easily come off)
-1 cup of water
-1/2 tsp of garlic powder
-1 to 1 & 1/2 tsp lemon juice
-1/2 tsp salt
Blend everything in high speed blender
Put in mason jar in fridge
One of the ways my mamá used to make Riguas or anything that will moler the maíz. She past on the knowledge to me. She was my teacher in the cocina.
December 7, 2024 at 12:40 AM
One of the ways my mamá used to make Riguas or anything that will moler the maíz. She past on the knowledge to me. She was my teacher in the cocina.
Hola mi gente! My name is Norma & I've been going by The Salvi Vegan since 2016 when I created at the time my business of Salvadoran plant-based cuisine. I began doing pop-ups & boy was it a challenge. Many ups & downs & then the pandemic hit & decided to do what was feasible in what I could do. (⬇️)
December 7, 2024 at 12:29 AM
Hola mi gente! My name is Norma & I've been going by The Salvi Vegan since 2016 when I created at the time my business of Salvadoran plant-based cuisine. I began doing pop-ups & boy was it a challenge. Many ups & downs & then the pandemic hit & decided to do what was feasible in what I could do. (⬇️)