Rapid Fire: Ingredients with Terry Hope Romero

Translating her passion for fresh flavors and Latin spices, Terry Hope Romero took cuisine that is culturally meat-centric and recreated approachable recipes for vegan audiences in her cookbook Viva Vegan! Now, she returns with a new vegan-friendly cookbook that's focused on her international travel experiences, Vegan Eats World from De Capo Lifelong Books. We sat down for a lengthy interview recently with Terry Hope Romero, and during that time we posed a bunch of rapid-fire questions to her focusing on ingredients. Here's the inside scoop on her favorite ingredients, treats and sweets.

We’re playing favorites. Which is yours?

Cilantro or Parsley

Cilantro, of course.

Black Beans or Chickpeas

My Venezuelan heritage makes black beans always #1

Jalapeño or Serrano

Serrano…harder to get around here, but worth the extra effort

Cachapa or Arepa

Cachapa! But that means I have to make them myself…I’m the only one making vegan cachapas that I know of.

Tequeño or Empanada

Always empanada! Much more vegan potential too.

Burrito or Enchilada

Always enchilada…I love corn tortillas.

Tajadas or Tostones

Tajadas…but here tostones are pretty much the same thing.

Passion Fruit or Coconut

Parchita (passion fruit) is always been my favorite.

Habanero or Chipotle

Chipotle is pretty much irresistible. I love it with anything.

Sweet or Savory

Depends on the moment. Right now I’ve had enough dessert (after being a judge in a vegan cupcake contest in Toronto), so savory it’s got to be.