By Lyana Blount
Black Rican Vegan is NYC’s hottest pop-up restaurant, and in this collection of vegan recipes, founder Lyana Blount shares her secrets for making the plant-based Puerto Rican food she’s famous for.
Born and raised in the Bronx, Lyana’s meals reflect the delicious diversity of NYC’s food scene, blending Latin staples like Vegan Chicharron Sin Carne, city favorites like NYC Bacun Eggin Cheeze and soul food delights like ‘Moxtails. And with each dish made entirely from plants—with genius homemade swaps for meat, cheese and seafood—this cookbook makes healthier Afro-Latinx fare accessible to a new generation of cooks.
Packed into each one of these 60 recipes are Lyana’s family stories and humorous insights, making for an intimate reading experience for the home cook. You’ll discover nostalgic meals like Grandma’s Relleno De Papa and Titi’s Lasagna for Dad, as well as a host of new vegan hits like Succulent Barbacoa Jackfruit Tacos, Guava and Cheese Corn Bread and Holiday Vernil. Enjoy meat and seafood recreations like Not So Crabby Cake, Zesty Cajun Skrimp Pasta and Planto Mango Con Salami, as well as a host of Lyana’s famous desserts like her New York Times featured Coquito Tres Leches Cake. With this incredible assortment of plant-based recipes you’ll enjoy Puerto Rican food in an incredible new way.
- 168 pages
- Page Street Publishing (7/25/23)
- 196.9 x 1 x 228.6 inches