After flipping through our newest cookbook, Viva Vegan!, we decided to take a stab at the Empanada recipe. This was our first time making empanadas and they turned out great! We made two fillings, one with sweet potatoes, carrots, and a curry sauce and another with black beans, corn, mushrooms and jack cheese [by the way, we are technically not vegan, but like to experiment with Vegan recipes :)]. Viva Vegan also has a different dough recipe for SWEET empanadas. I recommend trying out pineapple!
For the most part, we prepare and make our own food, but on occasion we walk down to some of our favorite restaurants in the city. Today we took a walk down to Jay's Cheesesteak in the Mission. Although we live a block away from the Jay's on Divisadero, we decided to walk the two miles to get our vegetarian friendly cheesesteak. The Jay's in the Mission offers a "non-chicken" version of a cheesesteak that is better than any regular cheesesteak I have ever had. The buns are toasted just enough to hear a crunch when biten in to and the seitan comes in a variety of flavors. Today we went with the tomato and pepper seitan and to our surprise they added avocado along with jack cheese, lettuce, tomatos, pickles, mayo, and mustard. Everytime someone visits us and asks us where to eat, we send them to Jay's and they ALWAYS come back satisfied. Click here for a great yelp review. M
Sometimes when people hear that I have dropped meat from my diet I often get asked, "But how can you not eat meat if you're Mexican?", Yes, I know, being Mexican and not consuming meat, pork, and poultry is a hard thing to do. And there are times when I look at carne asada and thought about jumping the vegetarian ship, but there are great recipes for Mexican cooking that are close to what mom used to make. One day I decided that I wanted posole after a night of bar hopping, so after a phone call to mom's house and a stop at a couple of Mission mercados, we had a delicious savory vegetarian posole on a Sunday morning. There are plenty of vegetarian alternatives to mexican cooking that taste (almost) as good as the original recipe.
Welcome,
First, allow us to introduce ourselves, our names are Adrianne and Manny (Manuel, Doggie, etc.) and we live in the beautiful city of San Francisco!
This is the beginning of what we hope to be a very pleasant and mouth watering experience for everyone. Our purpose, to share our cooking and eating experiences with the world.
To the left, we have a bowl of our vegetarian chili. This REALLY easy dish saved us from the bitter cold of our previous home in the Inner Richmond. It consists of kidney beans, black beans, carrots, onions, red and green bell pepper, tomatoes, and a wide variety of chili powders and spices. I can still vaguely remember how I could see my breath inside the house and climbing out of the shower in the morning was like a swift slap in the face.
After flipping through our newest cookbook, Viva Vegan!, we decided to take a stab at the Empanada recipe. This was our first time making empanadas and they turned out great! We made two fillings, one with sweet potatoes, carrots, and a curry sauce and another with black beans, corn, mushrooms and jack cheese [by the way, we are technically not vegan, but like to experiment with Vegan recipes :)]. 
