I can’t believe it… that 4 years ago I decided to share my vegetarian recipes with you, all over the world.
It’s soooo humbling to know that my recipes and information are useful and interesting to so many of you out there. Most of you are in the United States, but many of you visit from around the globe – United Kingdom, Canada, India, Australia, Italy (I hope that’s you Kate!!!, among others…), Malaysia, Argentina and of course, my beloved Puerto Rico.
I love to bring to you all the variety I can from a vegetarian perspective… however, I am honored to say that KarmaFree Cooking’s most popular recipes are my vegetarian adaptations of traditional Puerto Rican classics like:
Cormeal Fritters/Sorullitos de Maiz
These were the past 12 month’s most popular recipes, believe it or not. As much as I love making those stuffed mushrooms and all those pasta dishes, you guys appreciate my take on the Puerto Rican/Hispanic foods some of you never thought would be able to enjoy again now that you want to follow a more natural, veggie-full lifestyle.
I promise I will make an even greater effort to continue to bring those Latin dishes to you… and to present them to all of you, whose background might not be Latin, so can get to know me and my culture through our delicious food.
Thanks a lot for everything and please SHARE KarmaFree Cooking with all your friends and family who will appreciate and benefit from our easy and relaxed cooking style. Non-vegetarians are also welcome…
GRACIAS
KarmaFree Cooking 
Congrats:) wish ya mny more milestones
Congrats on 4 years! You’re sharing the voice of the vegetarian and showing great food can, as we all know, be meat-free. Congrats again!
May your path of delicious education be long and fruitful… and may Karma Free Cooking celebrate many more anniversaries!
Felicidades! Thanks for one more year of healthy inspiration. 🙂
you too!!!! Gracias mil!!!
Happy Anniversary. Keep doing what you do.
Congratulations on this milestone anniversary! I love your spicy attitude and recipe inspirations – keep ‘m coming.