About Me

After many requests I have decided to start a blog showcasing my vegan recipes.  But first let me tell you a little about myself

My name is Yerika Soho, I was born in the beautiful island of Puerto Rico. I became Vegan about two years ago.  I’ve never been happier with my decision, I’ll be vegan for life.  Before that I was vegetarian for about three years. I did it gradually, I had to read a lot to know about all the animal abuse in this planet, it is alarming and extremely sad. That is the first reason I became vegan, I do not wish to contribute to the animal slavery, second I did it for the planet and third I’m having this lifestyle for my body, I want to live long enough and healthy enough so I can keep on advocate about animal suffering and animal rights.

Currently I have a home based bakery called Azucar Vegan Bakery. I cater and deliver cupcakes and sweet treats to customers and also make weekly deliveries to the first vegan/vegetarian authentic Mexican restaurant in Chicago ‘Quesadilla La Reyna del Sur’.  I am also a professional model.

Latin Tofu

Feel free to inprovise with this recipe, I guarantee it will come out pretty good!
I hope you like my first Latin flavor dish! My goal is to veganize every latin plate I like!

Latin tofu:

ingredients and preparation:

• 1 block of extra-firm tofu cut in squares
• 2 tbs olive oil
• salt and pepper to taste
• broccoli
• red pepper
• carrot
• 1 tbs crushed garlic
• pinch of turmeric
• pinch of annatto
• pinch oregano

Saute all ingredients on large pan for about 15 minutes medium heat.

Red Beans:

Ingredients and preparation:

• 1 can Red Kidney Beans
• 1 tbs of tomato sauce
• 1 tbs olive oil
• 1 cup of water
• 1 cube of vegetable broth (or 1 cup of liquid vegetable broth)
• pinch of basil
• pinch of cumin
• crushed dry hot red pepper to taste (I like mine spicy)
• sea salt and pepper to taste

Cook in low heat for about half hour.

White basic rice (you can substitute for brown rice)

• 3 tbs canola oil
• 4 cups long grain white rice
• 5 cups water
• 2 tablespoons salt

Keep in mind the rice will double in size, use a medium/large pot. add enough cold water to cover the rice by the width of two fingers (about one inch). Bring to a rapid boil, and boil—without stirring!—until the water level reaches the level of the rice.
Stir the rice once and reduce the heat to low 20 minutes. Cover the pot and cook until the rice is tender and all the liquid is absorbed, 20 minutes. Stir the rice gently from bottom to top to fluff it up and serve. Total cooking time for rice about 40 minutes.

Serve with a side salad.  Picture showing baby greens with light vinaigrette salad dressing.  Enjoy!