In honor of Cinco de Mayo, this month’s basic cooking class videos focus on two summertime classics– pico de gallo and ceviche. First, the pico… Pico de gallo (also called salsa fresca) is a raw salsa made with tomatoes, onion, garlic, cilantro and lime. It’s as easy as chopping the ingredients and stirring. (And if you have a food processor, literally just throw all of your ingredients in the bowl of the processor and pulse until combined). You can eat it with chips… OR with those grilled avocado tostadas I blogged about in March! 😀
The tofu ceviche is my veg-centric take on one of my favorite snacks from my seafood eatin’ days. It’s packed with protein from the tofu and incorporates a wee bit of coconut milk, which adds a sultry touch. This recipe also builds on the pressing tofu technique that you learned about in last month’s video short. I hope you enjoy both of these recipes (oh, and happy almost summer)!
Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort.
Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes.
Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!
