Today’s lunch!! Rice noodles with avocado, roasted vegetables (carrot, pumpkin, broccoli, mushrooms, red and yellow capsicum, eggplant and red onion) and baked tofu marinated in tomato sauce, soy sauce and misc. spices So delicious 😩😩 Food can be incredibly delicious, fulfilling, nutritious and satiating without animal products, one of the best parts about going vegan is the newfound appreciation you develop for foods and dishes you wouldn’t have considered or given the chance as a non-vegan :)
Whenever Esteban Castillo visited his grandparents in Colima, Mexico, he’d sit by his grandfather’s taco stand and watch him cook. He’d also see his grandmother carry her homemade cheeses on her back and go door to door, selling them in different neighborhoods. To this day, his grandparents still make a living off of food.
“They basically transform their living room into a restaurant during the weekends to make ends meet,” says Castillo.
Castillo grew up in Santa Ana, Calif., where more than 75 percent of the population is Latino. He says Mexican food was the foundation of his childhood. So when he started to see popular food blogs present recipes as traditional Mexican dishes when they were anything but, it got him riled up — and motivated him to mesh his love for design, cooking and culture.
And, so, Chicano Eats was born. It’s a bicultural and bilingual food blog where Castillo shares traditional and fusion Mexican recipes — presented with a stunning visual sensibility.
4 ripe bananas, mashed (or blended in a food processor)
1 pint blueberries, separated into halves
1 tsp baking powder
1 tsp cinnamon
Dash vanila extract
Pinch of salt
Preheat your oven to 350 degrees Fahrenheit and spray a loaf pan with non-stick spray.
In a small bowl, take one half of the blueberries and toss them with a few tsp of flour and set aside.
Using a blender or food processor, use the remaining half of blueberries to make a puree. I usually combine this step with mashing the bananas. I process them both together in the processor until they are nice and smooth.
In a large bowl, combine the sugar, butter, and eggs and mix until fully incorporated.
Add in the vanilla and ½ of the mashed bananas and the vanilla.
Blend in half of the dry ingredients. Add in the remaining half of the mashed bananas, followed by the remaining half of the dry ingredients, including the blueberries that were previously tossed in flour.
Pour the batter into the loaf pan and tap on the counter to get rid of any air bubbles.
Bake for approximately 55 minutes or until the bread is moist with few crumbs when stuck with a toothpick.