NBSV 087: Raydel Hernandez on "veganizing" Cuban foods and sharing traditional recipes in vegan form
Raydel Hernandez is a first generation Cuban American, home cook, and culinary author. His dishes are authentic, delicious and distinctly Cuban. Heavily influenced by traditional Cuban cooking, Raydel's culinary sensibilities were shaped by his family experience, primarily his grandmother Pilar Mejido. After learning how to cook Cuban food using traditional ingredients, Raydel became a strict vegetarian, and spent 10 years experimenting with plant based ingredients to achieve a Cuban/Vegan fusion which maintains the integrity and delicious flavours of the original recipes, all with the goal of promoting a long and healthy life through the foods we eat.
Here’s our discussion:
Important topics and points you don't want to miss:
>> Raydel's story: being a meat eater of the typical Cuban diet, having chronic gout and being overweight, having a health scare, doing the research into veganism, and having an amazing turn around thanks to adopting a vegan diet.
>> Being Cuban: The importance of Cuban cuisine to Cubans, Raydel's want to keep the traditions and memories of 'old Cuba' alive via its food, and Raydel's want to pass down his grandmother's family recipes to the next generation in vegan form.
>> Raydel's new book, It's Delicious, It's Vegan, It's Cuban.
>> "Veganizing" traditional Cuban recipes: challenges and wins.
Connect with Raydel:
>> Raydel's book: It's Delicious, It's Vegan, It's Cuban
Access a full transcript of this episode here.
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Watch the video of my interview with Raydel here.