Saturday Snackdown
Erin Riley-Carrasco, well-known for being PETA’s sexiest vegan over 50, is an incredible chef. Based in the San Diego area, Erin whips up the most astounding comfort food, veganizing your fave traditional dishes.
Erin is passionate and committed, inviting us into her lovely kitchen every Saturday for a delicious snackdown! Her appearances are taped by her devoted husband, who is in the entertainment biz and knows how to light his wife, and her dishes, to perfection. Erin often has fun and fabulous guest chefs in for a visit during Saturday Snackdown, ever-expanding her culinary repertoire.
Along with whipping up delectable plant-based lunches and dinners, Erin is very involved in dog rescue. Her group, Alma Rescue (almarescue.org) travels south of the border for massive spay/neuter and rescue operations in Mexico. Erin is a light in this world. Having run her own successful dance studio for years, she is now taking her business and creative skills out into the world to make it a kinder place.
VEGAN TRIFLE CAKE FULL OF BERRY HEAVEN In this episode of #SaturdaySnackDown we have the perfect Spring dessert, which is super easy to make. Erin Riley-Carrasco has veganized this very special recipe, and it is always a hit with her friends and family. It is a berry vegan trifle cake, and it is sure to be a hit with your friends and family. Let’s see how she does it!
DO YOU NEED A GOOD VEGAN EASTER BRUNCH RECIPE? Erin Riley-Carassco is all about the vegan egg! Last week she made her most popular and most requested recipe, vegan deviled eggs. This week she brings on more plant-based “egg” recipes for us to enjoy!
Erin Riley-Carrasco shows us once again how to make her amazing, 100% cruelty-free vegan deviled eggs. This recipe is so popular, it has been requested over and over again. Therefore, with Easter coming up, Erin decided to show off this awesome recipe again. Even though we are under stay at home orders, due to the Coronavirus, we can still cook up a delicious vegan Easter meal at home.
This was a special edition of #SaturdaySnackDown with Recipe Developer, Sahar Belle. She made an amazing brunch for us, using the popular meat replacement, Jackfruit. The Jackfruit is a species of tree in the fig, mulberry, and breadfruit family.
GREEN ENCHILADAS, VEGAN AND DELICIOUS! On this episode of #SaturdaySnackDown, part of the #LunchBreakLIVE series on #JaneUnChained News Network, Erin Riley-Carrasco, PETAS’s sexiest vegan over 50, and her fellow dog rescuer and friend Ana DeTommaso are making traditional Mexican plant-based green enchiladas with Beyond Meat.
TOFU PHO SOUP FOR THE FALL AND WINTER MONTHS On this episode of #SaturdaySnackDown Erin Riley-Carrasco, PETA’s sexiest vegan over 50, makes her absolute favorite comfort food, vegan crispy tofu pho soup. This soup is soothing to your mind, body, and spirit. Delicious fresh veggies and herbs combined in a delectable broth with rice noodles and protein-packed crispy tofu. Add to that your favorite fresh toppings of organic basil, mung bean sprouts, jalapeno pepper rounds and tamari, sriracha, and hoisin sauce, and you’ve created a culinary masterpiece for your tastebuds.
PEANUT BUTTER AND JELLY COOKIES Who doesn’t LOVE Peanut Butter and Jelly Cookies? Give me any nut butter and some jelly and I am a happy woman. In this episode of #SaturdaySnackDown, Erin Riley-Carrasco shares one of her favorite “vegan by default” indulgences…a delicious combo of organic peanut butter, raspberry jelly, and bananas. These no oil, protein-packed, super tasty treats are fun to make with the kids or fun to make if you’re just a big kid at heart.
HOW TO MAKE THIS SPECIAL VEGAN CAESAR SALAD In this episode of #SaturdaySnackDown you will learn how to make the best vegan Caesar Salad with Brazil Nut Cheese. So delicious and 100% cruelty-free! Host Erin Riley-Carrasco and guest Chef Vallie Gilley, known as the MasterBaker, will demonstrate how quick and easy this super popular salad is to make. This recipe is one of Vallie’s most requested dishes.
ROASTED SALSA. PUT IT ON EVERYTHING! Please pass the salsa! Salsa makes everything better, especially roasted salsa! On this episode of #SaturdaySnackdown, Erin Riley-Carasco is with the amazing team at O’Side Kitchen Collaborative at Jitters Coffee Pub where their plant-based Chefs teach us how to make the most delicious organic, fresh salsa that can be made into an aioli or vinaigrette dressing. This roasted salsa is healthy, tasty, AND easy to make. Who doesn’t like easy?
CHOCOLATE CASHEW BUTTER CUPS WITH A SIDE OF CURRY! #SaturdaySnackDown with Erin Riley-Carrasco, PETA’s Sexiest Vegan Over 50 and Health and Wellness Advocate phenomenon Christy Card. IN this episode, thE dynamic duo will be making a delicious and cruelty-free vegan curry dish and tasty vegan chocolate protein cashew butter cups.