Abuela's Plant-Based Kitchen

A celebration of multigenerational Latin cooking for the plant-based home cook—guaranteed to bring both older and younger generations to the table.

It can be difficult to have multiple generations in the kitchen, each with their own ideas on food, but Abuela’s Plant-Based Kitchen puts them on the same page. Inspired by her upbringing in two culinary worlds—vegetarian and Puerto Rican—holistic health coach Karla Salinari reintroduces traditional Latin and Caribbean recipes with whole, high-quality, plant-based ingredients.

Abuela's Plant-Based Kitchen offers seventy-five plant-based recipes that marry the comfort of nostalgic, cultural dishes with the modern desire for healthy, at-home cooking. Paired with personal stories, tips, and tricks for success, Salinari makes ingredients such as chickpea water, tempeh, and tofu approachable for those new to plant-based cooking, while empowering readers to take charge of their health through plant-based nutrition. Delicious plant-based dishes include:

• Garbanzo stew with plantain balls (garbazos guisados)
• Papaya and tomato salad
• Cuban-style picadillo
• Flan de coco
• And so much more!

Abuela’s Plant-Based Kitchen honors the richness of Latin and Caribbean cooking and proves that you don’t need to miss out on easy, flavorful meals to eat well.

Karla Salinari earned her certification in holistic nutrition from the Institute of Integrative Nutrition in New York City. She’s a frequent guest expert on Telemundo and NBC. Born in California and raised in Miami and Puerto Rico, Karla now lives in Brooklyn with her husband and daughter. Follow her on Instagram @TheLatinaHealthCoach for inspiration to reconnect with your favorite cultural dishes in a healthier way.
 

"After reversing an autoimmune disorder through plant-based eating and taking a deep dive into the science behind the healing powers of diet and lifestyle changes, I was fortunate enough to meet Karla. She has shown me how to transform our favorite recipes into plant-forward masterpieces without sacrificing taste. So grateful she is sharing her tips with the rest of the plant-based foodie community."
—Myriam Masihy, investigative reporter for Telemundo/NBC