Cooking Miami Vegan with Ellen Kanner

Miami is a sun-drenched melting pot of tropical flavors and diverse cultures as a gateway to Latin America, South America and the Caribbean. Who doesn’t love a Cuban sandwich, arroz con pollo or seafood ceviche? But did you know that Miami is also among the top 10 plant-based cities in the U.S.A.?

We recently caught up with author, Ellen Kanner, a fifth generation Miami native and 25-year vegan (Substack: Broccoli Rising) and www.soulfulvegan.com, who shared tips for creating tropically inspired plant-based recipes from her cookbook, “Miami Vegan: 80 Recipes from the Tropics to Your Table” Here is an edited excerpt from our conversation:

TCT You’re a fifth generation Miami resident. What part of the city do you live in?

EK: I live in an old part of the city called Silver Bluff, between Coconut Grove and Coral Gables. Our house was built in the 1940s — that’s really old in Miami years. But it’s built to last and has seen us through more than a few hurricanes.

TCT: How long have you been vegan and what made you decide to go vegan?

EK: I became vegetarian when I was 12 because I love animals — and I wanted to yank my parents’ chain a little bit (it worked). Going from vegetarian to vegan happened gradually, but it started when I became a food writer. I learned more about how much of our food is produced, and I didn’t like it. I went plant-based — it’s been one of the best decisions I’ve ever made.

TCT:  How has pursuing a vegan diet impacted your health and energy?

I had a perpetual runny nose as a kid and had endless colds and flus as a young adult. That ended when I gave up dairy. I’m stronger, happier and have more stamina as a vegan, my doctor says I’ve got the blood pressure of a teenager. and unlike many of my friends, I’m on no meds whatsoever.

TCT: For travelers, it can be difficult to find vegan friendly. What are some vegan-friendly hotspots you recommend?

EK:  My favorite Miami vegan spot is L’Artisane Bakery serving lavish all-day brunch plus astonishingly good plant-based pastries, like airy, buttery (but butterless) croissants. However, Miami, which was Steakhouse Central when I was a kid, is much more vegan-friendly and vegan-savvy now. Any restaurant should be able to feed you well. My pro tip — give a heads-up. I like to call a restaurant a day or two in advance to confirm the kitchen is in a position to feed a vegan. You’ll likely be knocked out by what the chefs can do for you.

TCT:  Why “Miami Vegan” instead of “Tropical Vegan”?

EK: Did you know Miami has its own dialect? It’s the result of our rich cultural mix. In the same way, though I call my cookbook Miami Vegan, Miami cuisine isn’t one thing it’s many — it’s Latin, Caribbean, tropical, Southern — and it’s all delicious.

TCT: Please share examples in Miami Vegan of 3 dishes that are normally meat-based that you converted to plant-based.

EK: Here are three examples:

•Bahamian Chowder keeps all the flavor of traditional Bahamian conch chowder, but without the conch (a really big sea snail).

• Sancocho, a Latin-American celebratory stew, traditionally includes pork, chicken, beef or goat. I keep the tubers like yuca and yam and leave the animals out of it. It’s a favorite with some of my young tasters.

• Meaty, green jackfruit replaces chicken in the beloved Cuban dish Arroz con Jaca. Can’t get your hands on jackfruit? Tempeh or extra-firm tofu works great.

TCT: Miami is a beautiful melting pot of cultures. What three dishes do you recommend trying when planning a visit that are also in your cookbook, Miami vegan-style?

EK:  Flaky, sweet guava cream cheese pastelitos (even better with Cuban coffee), creamy smoked sea dip (an easy vegan version of smoked fish dip) and and of course, iconic Key lime pie.

TCT: What’s in your glass (cocktail or otherwise) when it’s sundown in the Miami heat?

EK: Bubbles! A glass of Champagne with a Miami sunset is a true celebration.

Listen to Melanie’s interview with Ellen Kanner, Miami Vegan