Black Rican Vegan is NYCs hottest pop-up restaurant, and in this collection of vegan recipes, founder Lyana Blount shares her secrets for making the plant-based Puerto Rican food shes famous for. Born and raised in the Bronx, Lyanas meals reflect the delicious diversity of NYCs food scene, blending Latin staples like Vegan Chicharron Sin Carne, city favorites like NYC Bacun Eggin Cheeze and soul food delights like Moxtails. And with each dish made entirely from plantswith genius homemade swaps for meat, cheese and seafoodthis cookbook makes healthier Afro-Latinx fare accessible to a new generation of cooks. Packed into each one of these 60 recipes are Lyanas family stories and humorous insights, making for an intimate reading experience for the home cook. Youll discover nostalgic meals like Grandmas Relleno De Papa and Titis Lasagna for Dad, as well as a host of new vegan hits like Succulent Barbacoa Jackfruit Tacos, Guava and Cheese Corn Bread and Holiday Vernil. Enjoy meat and seafood recreations like Not So Crabby Cake, Zesty Cajun Skrimp Pasta and Planto Mango Con Salami, as well as a host of Lyanas famous desserts like her New York Times featured Coquito Tres Leches Cake. With this incredible assortment of plant-based recipes youll enjoy Puerto Rican food in an incredible new way.
- | Author: Lyana Blount
- | Publisher: Page Street Publishing
- | Publication Date: Jul 25, 2023
- | Number of Pages: 168 pages
- | Language: English
- | Binding: Paperback
- | ISBN-10: 1645677737
- | ISBN-13: 9781645677734
