Salvadorian pupusas stuffed with black beans, fried plantains & tofu "chicharrones"
Greetings from the long lost. A lot has been going on and it’s done a fine job at keeping me away from blogging. But big things are coming down the pike. To be brief:
This is my first quiet call-out for testers for my upcoming Latin American themed vegan cookbook, known for now as Vegan Latina. I hope to have a full-fledged private testing forum in the next few weeks. What to expect should you choose to sign up:
-A mélange of vegan recipes with Latin American sabór! Sometimes I will veganize traditional favorites while other recipes are purely driven by inspiration. This will feature the whole enchilada including: soups, salad, desserts, sauces, entrees, sides, sweets, etc.
-A lot of recipes to test, but this all depends on you. I will be posting over 100 recipes for testing. Anyone who tests at least five recipes will get a thank you in the book. Testers that are gung-ho and test more (an amount I’ll determine soon, but if you’re psyched and an enthusiastic cook you will certainly qualify), will get a copy of the book for free.
So, ultimately how much time you are willing to donate will figure into how many recipes you want to test. I appreciate and value all the help I can get!
–Not familiar with Latino cooking? Well then I hope to get you a little more comfortable around it. Generally you’ll be eating healthy with plenty of fresh veggies, grains and beans. But of course there will be dessert and a little frying now and then. There may be ingredients unusual or hard to come by, but that’s part of the testing process. If you’re willing to do a little online ordering for ingredients then hopefully everyone can be covered. And there’s always substitutions!
–Who I am looking for: the open minded, home-cooking-lovin’, internet-using person who thinks they can swing at least two home cooked meals a week and post about how it went on an online forum. You don’t even have to be vegan to cook this stuff, just excited to give it a chance! Of course if you cook like five meals in one evening once a week, or five little things over the course of a week and a half that works too. I’m just generalizing what kind of pacing will be needed for testing recipes.
I estimate that testing should span early February to late spring/early summer.
If this sounds like something you want to do, please give it a shot! Respond to this post and I will contact you shortly.
Oh, besides all of that I’m up to my eyeballs in cookies (and there are so many more I haven’t had a chance to post pics of here).