A world of plant-forward fusion creations prepared with Latin flair awaits you in these inventive healthful selections.
These delicious vegan recipes only sound complicated, but with help from Chef Fernanda in this hands-on cooking class, you'll learn how easy it can be to prepare plant-based dishes with minimal trouble. And every dish is organic and gluten-free, for the ultimate in flavorful healthy cuisine!
You'll begin with Brasílian moqueca and garlic aioli with brown rice and hearts of palm, then create Mexican hibiscus flautas, a Venezuelan jackfruit dish featuring avocado aioli and Puerto Rican mofongo balls using soy chorizo and black beans. And for dessert, a creamy arroz con leche with walnuts and goji berries.
#All ingredients are locally sourced, plant-based, organic and gluten-free
Brasilian Moqueca and Garlic Aioli
With brown rice, hearts of palm and dulse flakes
Mexican Hibiscus Flautas
With corn tortillas, hibiscus flower and carrots
Venezuelan Reina Pepiada Arepa
With jackfruit and avocado aioli
Puerto Rican Mofongo Balls
With plantains, Soyrizo and black beans
Arroz con Leche
With walnuts and goji berries