Coco Verde Vegan

Name: Coco Verde Vegan
Address: Boston, MA, US
Telephone: +19783383631

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Coco Verde Vegan

Two Dominican chefs sharing Latino vegan, plant based dishes everyone will love || Dos chefs compart

03/19/2021

Happy Match Day to all the 4th year med students! We were honored to serve this pistachio cake for an extra special match 💕🌱
Our pistachio cake is made with fresh housemate pistachio milk and topped with crushed pistachios. I originally created this recipe in honor of my parents, who love pistachios, and it’s been a hit!

03/18/2021

Chef Ivanna helping us make tipile (Dominican tabouli) in the kitchen today!
This is a family favorite and this recipe is passed down from my grandmother 🥰 I love this dish because it’s actually better to make it ahead of time to give ample time for the bulgar wheat to soften! Makes party planning a little easier 😉 if you have a gluten sensitivity, I’ve seen people swap in cauliflower or quinoa for the bulgar wheat!
* 1 Red Pepper
* 1 Green Pepper
* 3 large Tomatoes
* 2 Sweet Onions
* 1 Red Onion
* 1 bunch Scallions
* 1/3 Head of Cabbage
* 9 oz Bulgar Wheat
* 1/2 bunch parsley (take off stems, use leaves)
* 6 limes (juice)
* 1 cup Olive Oil
* Salt (to taste)

1. Dice all of the vegetables (peppers, onions, scallions, cabbage, tomatoes, parsely) in small even squares.
2. Mix with the rest of the ingredients (juice of 6 limes, bulgar wheat, olive oil, and salt if necessary).
3. Refrigerate for 2 hours (uuntil the bulgar wheat softens) and enjoy! Keep refridgerated.

03/15/2021

A hummus and vegan version of the (now infamous) TikTok pasta! We looooove beet hummus and decided to swap it for the mozzarella in this recipe. We added tomatoes, garlic, shallots, salt and pepper and baked at 400 for 45 minutes. Toss with your fave pasta 🥰 Go ahead and check out the hummus recipe below:

Roasted rainbow Swiss chard & beet root hummus
2 small beets, cleaned and sliced in half
Stems of one bunch of Swiss chard
1 15oz can of chickpeas
2 tbs tahini
Juice of 1 large lemon
Zest of 1/2 lemon
2-3 cloves of garlic
1/3 cup of grape seed oil (or other neutral oil)
Salt and pepper to taste
Roast beets and Swiss chard stems at 400 degrees until tender (about 30mins for Swiss chard and 1hr for beets). Remove skin from beets and drain and rinse chickpeas. Combine all ingredients in blender and blend until smooth. Serve and enjoy!
*versión en español abajo*

03/13/2021

Dominican pan de agua using sourdough starter 🥖✨
I have been having so much fun experimenting with sourdough this past year! Ivannoe and I found ourselves wanting pan de agua, a typical Dominican bread, and I decided to make them with a sourdough twist! I used a very easy recipe from .rd and replaced 80g of sourdough starter. We both really loved how they came out and the soft flavor from the starter! To keep a more firm shape, next time I’ll roll the dough much more tightly. We also put a pan underneath the rack we baked on with some water. This wasn’t in the directions but I find that the steam helps when I bake bread on a sheet instead of a Dutch oven and it worked really well!
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Pan de agua hecho con masa madre 🥖✨
Ivannoe y yo estábamos antojados de pan de agua (un pan tradicional en la República Dominicana) y decidimos intentarlo con un pequeño cambio: usar un poco de masa madre!! Usamos una receta de .rd, súper fácil de hacer/entender, remplazando parte de la harina/agua con la mixtura de masa madre (una masa fermentada). Nos encantaron!! Súper delicioso, unos panes suaves con un sabor riquísimo. Para la próxima vez, enrollaré la masa más firmemente para que queden bien formados. También puse un sartén con agua en el horno debajo de los panes como muchas veces lo pongo cuando estoy haciendo panes para aumentar la humedad y me funciono súper bien!

03/03/2021

Our baby girl turns 4 today! 🥳
Here’s a quick look at the cakes that I’ve made for her over the past 4 years! This year was a pink cake with skittles inside by request, for her third birthday a mermaid cake, her second birthday was a number 2 chocolate cake, and her first was a pink vanilla smash cake!

02/05/2021

Today’s experiment: vegan mofongo😍
Ivannoe cooked this up using some tempeh that we had and it was just an amazing smokey flavor! For those that don’t know, mofongo is a plantain based dish (plantains are really the MVP and so versatile!) made with green plantains that are fried, mashed and seasoned with garlic, salt, and pepper.
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El experimento de hoy 😍 Ivannoe nos hizo mofongo usando tempeh (un producto vegano para sustituir carne hecho de soya fermentada). Quedo delicioso 🤤 el tempeh tenía un sabor ahumado que me pareció a tocineta!

01/15/2021

I forgot to take a pic before I started eating and once I took a bite I immediately knew I wanted to share 😂 Brown rice, massaged kale salad with carrot ginger dressing, and the true star: Korean BBQ tofu. Freezing and unfreezing tofu is one of my fave hacks for tofu prep but this time I wanted to experiment and see if it was worth it to drain, marinate, and then freeze and thaw tofu and YES IT IS. The flavor is deliciously infused into the the tofu and the texture is just great! We used a Korean BBQ marinade that we found at H-Mart, pressed the tofu, pour the marinade over the tofu in an airtight container, and froze/thawed the tofu in the fridge twice. *Trust me* it was worth the wait! Try it with your favorite marinade when you have some time and thank me later 😏💞

01/05/2021

Plant based taco salad 😍🌱
Made with the walnut, portobello, cauliflower grounds inspired by from yesterday along with tomatoes, avocado, toasted corn tortillas, cilantro lime dressing, and a cashew cheese sauce made with cashews, hot water, garlic, nutritional yeast, lemon and salt and pepper. Soooo good and perfect for today’s lunch 😍
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Ensalada de taco a base de plantas 😍🌱
Usamos la “carne” molida de ayer de nueces, coliflor, y hongo y le añadimos aguacate, tomate, y tortillas de maíz tostadas y picadas. También le echamos un aderezo de cilantro y limón y una salsa de ‘queso’ hecho de cajuil, limon, levadura nutricional, sal pimienta, y ajo licuado. Súper rico y quedo perfecto para la comida de hoy!

12/10/2020

A little how it started how it’s going bread making edition 😍
Like many others, I decided to try my hand at sourdough in the beginning of March as the pandemic as setting in. I love to learn new skills and bread making definitely puts so many things to the test. Bread making is really a conversation between the baker, ingredients, and environment. Different water temperatures, flour brands, or weather can completely change a loaf. I’m not going to lie, I was pretty disappointed when I saw that first loaf but with some time, practice, and changes in technique I’ve been able to make loaves that I’m really proud of. Thank you sourdough for teaching me patience and showing me love!

11/18/2020

Happy to report that I successfully defended my dissertation yesterday and am officially Dr. Cecilia Flores-Rodríguez 🥰
For those of you that are new I’ve been pursuing a PhD in Social Policy focused on health equity for the last few years. I’m excited to share more (if you all are interested of course!) but for now I’ll share my acknowledgments as well as the two quotes I used to open and end my dissertation.
To celebrate this huge milestone, I’ve been in pajamas all day eating my first vegan cheesecake 😆 recipe was inspired by though I switch the crust for a homemade graham cracker crust
and a cherry topping. Delicious!! I’ll definitely be remaking this holiday season 😍

11/08/2020

Vegan Birria Tacos ✨
Celebrating Ivannoe’s 37th birthday! We have been dying to try these tacos since it seems like everyone is eating them and of course had to make them vegan! I used a combination of non-vegan recipes that I found online since I couldn’t find a vegan recipe and the only ingredient that I had to switch was the jackfruit! Overall pretty easy to pull together it just took some time to develop the flavors. Lots of amazing herbs and spices 😍 everything is homemade (cheeze sauce, stock, seasoning) with the exception of the tortilla! Hoping to share the step by step of how we did it soon, if you try it on your own first my biggest tip is to season and roast the jackfruit separately so that it retains its texture and doesn’t get soggy 🥰

Address

Boston, MA

Telephone

+19783383631

Website

https://linktr.ee/cocoverdevegan

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