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Vegan Mexican Shrimp Cocktail

What?? A vegan Mexican shrimp cocktail, how is that even possible? Well it is my friend, with a little creativity I was able to recreate my favorite cóctel de camarón. A mixture of artichoke hearts, onion, diced cucumber, avocado, and cilantro are tossed with a spicy lime tomato sauce. You can serve it with saltines or chips and it would be perfect with a light refreshing beer.

Vegan Mexican shrimp cocktail is a mixture of artichoke hearts, onion, cucumber, avocado, and cilantro tossed with a spicy lime tomato sauce.

Last week was the start of lent, and in Mexico this also means the start of the lenten season food. Almost like when you know it’s lent because everyone starts selling fish fillet sandwiches, but way better. Many of the lenten dishes are vegetarian, but most of them are seafood based. I am very excited about trying to veganize a lot of my favorite ones. In the mean time you can try these tempura cauliflower bites, cauliflower ceviche, hearts of palm aguachile, and this very traditional capirotada. 

Vegan Mexican shrimp cocktail is a mixture of artichoke hearts, onion, cucumber, avocado, and cilantro tossed with a spicy lime tomato sauce.

I was supposed to post this last week, but I got so busy with preparing my class and speech for the #weallgrow conference which was amazing by the way! I will be posting a recap of the whole experience soon. I’m still taking it all in. I have returned with renewed sense of purpose and I am very motivated to keep sharing recipes and helping spread the word about the vegan lifestyle.

Vegan Mexican shrimp cocktail is a mixture of artichoke hearts, onion, cucumber, avocado, and cilantro tossed with a spicy lime tomato sauce.

As far as my pregnancy goes, I am around 5 months along and I am hungry all the time!! All the time! It’s hard not to spend the whole day eating. The good thing it’s that I’m trying to avoid all the vegan junk food and focus more on whole foods. My blood tests have been completely normal, which is great, even though my mom keeps insisting I need more protein.

Vegan Mexican shrimp cocktail is a mixture of artichoke hearts, onion, cucumber, avocado, and cilantro tossed with a spicy lime tomato sauce.

The Recipe: Vegan Mexican Shrimp Cocktail

I used artichoke hearts, because I couldn’t find any hearts of palm and I was happy with the results. Ideally I think a combination of both would work better. To add a bit of fishiness to the recipe I chopped up some roasted seaweed and added that to the cocktail. This is completely optional, but a good choice if you are yearning for a seafood taste. Serve up your vegan Mexican shrimp cocktail with a light beer like Pacífico. Enjoy!

Vegan Mexican shrimp cocktail is a mixture of artichoke hearts, onion, cucumber, avocado, and cilantro tossed with a spicy lime tomato sauce.
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Vegan Mexican Shrimp Cocktail

Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • 2 cans (14 oz.) Artichoke hearts, packed in water, drained
  • 1/2 cup Diced white onion
  • 1 cup Diced cucumber
  • 1 cup Diced avocado
  • 2 tbsp. Chopped cilantro
  • 1 tbsp. Chopped roasted seaweed (nori), (optional)

Sauce

  • 1 1/2 cups Tomato purée
  • 1/3 cup Ketchup
  • 1/2 cup Orange juice
  • 1 tbsp. Soy sauce
  • 1 tbsp. Vegan Worcestershire
  • 1 - 2 tsp. Hot sauce (Valentina)
  • 1/4 cup Lime juice, fresh

Preparation

  1. Cut off the bottom part of the artichoke hearts, if they are tough, and then chop the rest into chunks or medium cubes.

  2. In a large bowl, combine the artichokes, onion, cucumber, avocado, cilantro, and chopped seaweed
  3. In a separate bowl combine the tomato purée, ketchup, orange juice, soy sauce, vegan Worcestershire, hot sauce, and lime juice. Whisk together until incorporated
  4. Pour the sauce over the mix of vegetables and mix well. 

  5. Let sit in the fridge for at least 30 min. before serving
  6. Serve with saltine crackers, chips, or baked tostadas.

Chef's Notes

You can substitute the artichoke hearts for hearts of palm or use a combination of both. I was not able to find seaweed powder so I improvised by chopping my own seaweed. If you can’t find tomato purée, you can make some yourself by blending a can of diced tomato.

 

 

 

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Puff Pastry with Quince and Macadamia Nut Cheese

Are you still looking for a great New Years appetizer? This baked Puff Pastry with Quince and Macadamia Nut Cheese is a great option. It is crispy on the outside, and sweet and savory on the inside. It is perfect with a glass of wine, some crackers, and fruit. It will wow even your most skeptical omni friend!

This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.

I bet you didn’t think a vegan version of Brie en Croute could be possible, but it is. Of course, the cheese is nothing like an actual brie, but this homemade macadamia nut cheese works wonderfully.

This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.

It has been a very busy last couple of weeks. We have left Hawaii and are currently in Mexico enjoying time with our family. Yay! There’s no other way to say it, but that Hawaii was not our forever home. We will miss the wonderful friends we made, our amazing homeschool group, and of course the amazing beaches and hikes.

This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.

The main reason for our departure was that the cost of living in Hawaii is incredibly high, which made many things difficult for us. I guess we knew that before going there, but we just didn’t grasp how high it really is. The other thing that was difficult was finding a school for our children. Thus why we decided to homeschool. Homeschooling has many benefits and I did find that I enjoyed it very much, but it didn’t come without its challenges. If you are thinking about moving to Hawaii or you have plans to move there send me an email and I would be happy to go into more detail.

This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.

Overall I am glad we got the opportunity to live in Hawaii and to get to know the culture and the people, even if it was just for a little while. Our future is uncertain as of right now, but I always like to look at our moves as a new adventure, and I really hope this is going to be a great one!

This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.

The Recipe: Puff Pastry with Quince and Macadamia Nut Cheese

Vegan puff pastry was not difficult to find, just check the ingredients to make sure it is made with vegetable shortening instead of butter. If you cannot find it, you can use phyllo dough instead. The quince paste you can find at your local hispanic grocery store as “ate de membrillo” or most mainstream grocery stores carry it in the fancy cheese section. If you can’t find it, you can substitute with any fruit preserve you choose.

This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.
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Puff Pastry with Quince and Macadamia Nut Cheese

Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings 8 people
Author Dora S.

Ingredients

  • 1 Puff pastry sheet, defrosted
  • 1 recipe Macadamia nut cheese, (see notes)
  • 1/2 cup Quince paste

Preparation

  1. Heat the oven to 400°F.

  2. Unfold the puff pastry sheet on a lightly floured surface. 

    This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.
  3. Roll out the puff pastry to a square twice the size of the cheese. 

  4. Cut of the corners to make a sort of circle. 

    This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.
  5. Place the quince paste in the center of the sheet, then place the cheese on top. 

    This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.
  6. Brush the edge of the circle with water.

    This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.
  7. Fold the top and bottom sides over the cheese and trim edges
    This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.
  8. Press the side edges over the center of the cheese and press to seal.

    This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.
  9. Flip the wrapped cheese so it is seam-side down on the baking sheet. 

    This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.
  10. Decorate with the pastry scraps, if desired. ( I did a flower)

    puff-pastry-cheese-quince-paste-9
  11. Brush with water
  12. Bake for 20 – 30 minutes or until golden brown. Let rest for 10 minutes before serving.  

Chef's Notes

You can find the recipe for macadamia nut cheese here.

Vegan puff pastry was not difficult to find, just check the ingredients to make sure it is made with vegetable shortening instead of butter. If you cannot find it, you can use phyllo dough instead. The quince paste you can find at your local Hispanic grocery store as "ate de membrillo" or most mainstream grocery stores carry it in the fancy cheese section. If you can't find it, you can substitute with any fruit preserve you choose.

 

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Cauliflower Ceviche

It seems like this year might be the year of cauliflower. It’s all I see in my pinterest feed, cauliflower tacos, cauliflower buffalo wings, cauliflower rice, cauliflower pizza crust, etc. This is my take on vegan ceviche, and of course I use cauliflower. Lent started two weeks ago, and if you are Christian you know that means seafood in abundance. Cauliflower is the perfect substitute for fish in this cauliflower ceviche. It of course does not taste fishy, unless you add kelp powder or something like that to it, but it makes a wonderfully satisfying dish.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.

Ceviche differs from country to country. In Mexico you can find ceviche in a hot sauce/ketchup base or with tomato, chile, and onion. I chose the version without the ketchup. First cook the cauliflower in boiling water for two minutes then drop into a bowl of ice water. Chop it up and mix with cut tomato, onion ,serrano pepper, cilantro, and lime juice. Let it marinate for 30 minutes. The result is a tangy, spicy, and refreshing appetizer. Serve with tostadas or chips, and avocado.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.

Besides trying to make cauliflower taste like fish, this lent I am doing something called 40 bags in 40 days. The goal is to take a couple of minutes a day to fill a bag with the stuff you don’t need or no longer use. At the end of lent, you donate the items you collected, thus taking part in almsgiving. We live in a small apartment, so you would think there wouldn’t be much stuff to get rid of, but there is. Plus my 6yr old is an avid collector of junk. He saves everything! It is going well so far. It’s a bit liberating to let go all of the unnecessary items in our life.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.

On a side note, don’t forget to start saving your eggs for cascarones (Mexican confetti eggs). I always forget. What are some other ways you like to enjoy cauliflower? Hope you like the recipe. Enjoy!

The Recipe: Cauliflower Ceviche

Let your ceviche marinate for at least 30 minutes to let the flavor develop. If possible a couple of hours before would be best.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.
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Cauliflower Ceviche

Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 1 hd. Cauliflower, large, cut into florets
  • 1 cup Tomato, diced
  • 1 cup Cucumber, peeled, deseeded, diced
  • 1 Serrano pepper, minced
  • ½ cup Onion, white, finely chopped
  • 1 tbsp. Cilantro, chopped
  • 3 tbsp. Lime juice, fresh
  • 4 Avocadoes

Preparation

  1. Bring salted water to a boil in a large pot set to high heat.
  2. Fill a large bowl with ice and water.
  3. Drop cauliflower into the boiling water and cook for 2 minutes.
  4. Drain cauliflower and place in the bowl with ice water. Let cool.
  5. Chop cauliflower into small pieces.
  6. In a large bowl combine the cauliflower, tomato, cucumber, onion, chile, cilantro, and lime juice and mix well.
  7. Season with salt and pepper, and let marinate for 30 min.
  8. Adjust seasoning and serve on top of avocado halves with chips or tostadas.

 

 

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Hearts of Palm Ceviche (Aguachile)

Halloween is right around the corner and it look like it’s going to be Star Wars crazy. Up until a couple of weeks ago I had never watched a single one of the Star Wars movies. I can’t blame this one on growing up in Mexico, because I know there are a lot of Mexican Star Wars fans out there. Maybe it’s because I have three sisters, and no brothers. However, ask me anything about Disney movies and I can probably answer in a heart beat. Since the new Star Wars movie is coming out in December my husband has been introducing me to the series. I’ve mostly enjoyed it, but I do have to say I find C-3PO very annoying. A lot of things make sense now though, like Indiana Jones and a thousand other cultural references. I can’t believe it took me so long to watch them.

Spicy Hearts of Palm Ceviche

I know most of you are already in full swing of pumpkin season, but I’m kind of still stuck in summer, since the heat doesn’t seem to want to die down here. What better to cool down the than a spicy hearts of palm ceviche or in this case aguachile?

Spicy Hearts of Palm Ceviche

aguachile de palmito

The Recipe: Hearts of Palm Ceviche (Aguachile)

Aguachile is traditional Mexican dish, similar to ceviche, served on the coast of Mexico. It is usually made with shrimp. For this vegan version I have used hearts of palm as the main ingredient. The tanginess of the lime intermixes with the spiciness of the serranos, and the crunchiness of the red onion really lifts up the hearts of palm. Eat it on it’s own or on a salad, but I think it’s best served on crispy tostadas with creamy avocado slices and a nice cold beer. Enjoy!

Spicy Hearts of Palm Ceviche

aguachile de palmito
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Spicy Hearts of Palm Ceviche (Aguachile)

Prep Time 20 minutes
Total Time 20 minutes
Servings 2 servings
Author Dora Stone

Ingredients

  • 1 can (14.1 oz) Hearts of Palm, sliced
  • 2 cups Sliced cucumber, peeled and without seeds
  • ½ Red onion, thinly sliced
  • ¼ cup Cilantro, chopped
  • ½ - 1 Serrano pepper
  • 2 tbsp. Lime juice, fresh

Preparation

  1. Drain the water from the hearts of palm can. Slice them in half lengthwise and slice them ¼ inch thick.
  2. Peel the cucumber, cut lengthwise, and use a spoon to scoop out the seeds. Do not discard the seeds and flesh.
  3. In a large bowl combine the hearts of palm, 1 cup of the sliced cucumber, and the sliced red onion.
  4. In the blender, combine the serrano pepper, lime juice, chopped cilantro, the additional 1 cup of sliced cucumber, the seeds and flesh that was scooped out of the cucumbers, and process until smooth.
  5. Pour this liquid over the hearts of palm mixture, season with salt and pepper, and let sit in refrigeration for 10 min.
  6. Adjust seasoning and serve on crispy tostadas with sliced of avocado.

Chef's Notes

You can add crumbled seaweed or seaweed powder to make this fishy. 

 

 

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Macadamia Nut Queso Fresco

Macadamia Nut Queso Fresco

What can I say about vegan cheese? I don’t like it. I’m sorry, but I just don’t. Maybe it’s because I was a passionate cheese lover before going vegan. Oh did I love cheese! The stinkier the better. The vegan versions of cheese just don’t live up to my expectations, so I prefer to do without it. However, I decided to give it a try once more with this macadamia nut queso fresco, because you can’t drink a good glass of wine without cheese.

Macadamia Nut Queso Fresco

The Recipe: Macadamia Nut Queso Fresco

This cheese is perfect for a fruit and jam cheese plate, but also topped with a chipotle-pineapple salsa and some chips. The texture is light and easily spreadable. It has a touch of sweetness, but is savory in all the right ways.

Macadamia Nut Queso Fresco

Macadamia Nut Queso Fresco

The best part of it is that it is so easy to make. First you soak the macadamia nuts in water overnight. The following day you grind them in the food processor with garlic, oil, salt, and a bit of lime juice. This makes a sort of paste with the consistency of ricotta cheese. You wrap this paste in cheese cloth, squeeze out the excess liquid and leave in the fridge overnight. That’s it, your cheese is ready to eat.

Macadamia Nut Queso Fresco

 

Macadamia Nut Queso Fresco

macadamia-nut-queso-fresco5
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Macadamia Nut Queso Fresco

Prep Time 25 minutes
Cook Time 1 day
Total Time 1 day 25 minutes
Servings 3 servings
Author Dora Stone

Ingredients

Queso Fresco

  • 1 cup Macadamia nuts, raw
  • 1 clove Garlic, peeled
  • 1 tsp. Lime juice, fresh
  • 1 tbsp. Olive or vegetable oil
  • 2 tbsp. Water
  • ½ tsp. Salt
  • 1 piece cheesecloth

Chipotle Pineapple Salsa

  • 1 Tomato, large
  • 1/4 Onion, white
  • 1 clove Garlic, unpeeled
  • ¼ cup Chopped pineapple
  • 1 Chile chipotle adobo (1 pepper)
  • 1 tbsp. Cilantro, chopped

Preparation

  1. For the queso fresco: soak the macadamias in water at room temperature overnight. The following day, drain the nuts and place in a food processor with the garlic, lime juice, oil, water, and salt.
  2. Process 1-2 minutes or until the nuts turn into a paste that resembles ricotta cheese. Taste and adjust seasoning.
  3. Wet a large piece of cheesecloth, approximately 12” X 12”. Place the paste in the center and a form it into a ball by gathering the edges of the cheesecloth around the cheese.
  4. Twist the top edges of the cheesecloth to tighten, give shape, and get rid of excess water in the cheese. Place the cheese bundle on a plate and let sit overnight in the refrigerator.
  5. The next day unwrap your cheese and serve.
  6. To make the salsa: boil water in a small saucepot. Drop tomato in and lower heat to a simmer. Simmer for 3-4 minutes or until the tomato begins to soften.
  7. While the tomato is simmering, set a large sauté pan to medium-high heat. Place the onion and garlic in the pan and let the high heat char them for 2 minutes on each side. Remove from pan, peel the garlic, and place them both in the blender.
  8. Remove the tomato from the water and add to the blender. Add the chipotle, cilantro, and pineapple to the blender and process until you reach the desired consistency. Season with salt and pepper.

Chef's Notes

If you cannot easily find raw macadamia nuts, you can substitute with blanched almonds.

 

 

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Roasted Garlic and Orange Guacamole

Life is good right now, busy but fun. The kids are almost done with school and we’re looking forward to staying in our pj’s until well past 9am during the summer. The baby is probably going to be walking within a month, eek! We spent Mother’s day at a friend’s house celebrating her daughter’s first communion. Dylan gave me a beautiful cross he made at school and my hubby gifted me several outfits to update my wardrobe. I joke that he’s my stylist, but I really don’t have any fashion sense at all, so I need all the help I can get.

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

The Recipe: Roasted Garlic and Orange Guacamole

I’m a minimalist when it comes to guacamole. All I need is mashed avocado, a sprinkle of lime juice, and a dash of salt. That’s it! No fancy ingredients, fruits or anything else for that matter. That’s the way we always ate it at home, so it was a surprise to me when at culinary school I was asked for the best recipe for guacamole. I kind of just stared at the instructor, but I was thinking, ” A recipe? You don’t need a recipe to make guacamole.”

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

In reality, you can add pretty much anything to guacamole. This recipe is adapted from a Rick Bayless’s show, One Plate at a Time. The major difference is that he uses a grill to char the garlic, peppers, and onions and I use the broiler in my oven.

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

The recipe includes roasted garlic, which ads a beautiful smokiness to it. There are many ways to roast garlic as you can see in this post from Emma of cooknovel.com

I really enjoyed this guacamole, the acidity of the oranges contrasts the creaminess of the avocado, the smoky flavor of the roasted garlic and chiles permeates throughout, and finally the hint if sweetness from the orange brings it all together. Enjoy!

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

garlic orange guacamole
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Roasted Garlic and Orange Guacamole

Recipe adapted from Rick Bayless's One Plate at a Time
Cook Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Author Dora Stone

Ingredients

  • 12 cloves Garlic, not peeled
  • 1 Red onion, thinly sliced
  • 4 Serrano peppers
  • 6 Avocadoes, medium-large, pitted, flesh scooped
  • 2 Oranges, large, cut into segments
  • To taste Lime juice, fresh
  • ¼ cup Cilantro, chopped

Preparation

  1. Set your oven broiler on high.
  2. Line a sheet tray with foil or parchment paper and place the garlic, sliced onion, and Serrano peppers on it.
  3. Place under broiler for 7 min. Remove the garlic from the oven and set aside. Flip the peppers and toss the onion so it chars evenly. Return to oven for 5 -7 more minutes or until the peppers and onion are charred, but not burnt. Chop the onion and peppers and set aside.
  4. Peel garlic and place in a molcajete, mortar and pestle or you can use your knife to turn the garlic into a paste.

  5. Place the garlic paste in a large bowl and add the chopped pepper and onion, avocado, and chopped cilantro. Mash with a potato masher to the desired consistency (I like mine chunky).
  6. Season with salt and pepper and lime juice to taste.
  7. Cut the orange supremes in half and fold them into the guacamole. Serve with your favorite chips.

Chef's Notes

To cut segments from oranges, cut both ends off the orange. Stand it up and cut away the rind and white pith with a knife. Using a pairing knife, slide the blade between one of the segments and the membrane. Cut until you reach the center of the orange, repeat on the other side of the segment.

 

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Spring Vegetable and Hummus Tostadas

Overwhelmed, is the only word I can use to describe what I feel right now. After Karina’s 1st birthday, Easter celebrations, a cold that hit almost all of us and doesn’t seem to go away, and spring break. I’m done. All I want to do is curl up in my bed and watch TV. Which is of course wishful thinking, because life doesn’t stop because mom feels overwhelmed and tired. So the show must go on, but now that Dylan is back in school we can get back to our weekly routine and this little neglected blog. These spring vegetable and hummus tostadas are a quick easy lunch for those days when you are feeling overwhelmed.

This vegan recipe for spring vegetable and hummus tostadas is a refreshing vegetable sauté with chopped mint and lemon zest on top of hummus

Even though it’s been a busy couple of weeks we are greatly enjoying spring. The weather doesn’t change much here, but the vegetables, oh the vegetables! Peas, pea shoots, asparagus, fava beans, spring garlic, artichokes….. I could go on and on. I get all of the vegetables I can get my hands on during this time, they’re so tender and fresh you can eat them with anything, yes, even tostadas.

Spring also brings back memories of working the line and having to shell thousands of peas and fava beans, prepping baby artichokes, and trimming fiddle head ferns for the spring menu. Believe me it was not our favorite task or season in the kitchen.

This vegan recipe for spring vegetable and hummus tostadas is a refreshing vegetable sauté with chopped mint and lemon zest on top of hummus

The Recipe: Spring Vegetable and Hummus Tostadas

Don’t you just love tostadas? I can top a  tostada with almost anything. Hummus is one of my favorite toppings because it’s so easy and doesn’t require heating up. I’ve done hummus and sliced cucumbers, hummus and roasted peppers, mashed avocado and salsa, and of course the classic refried beans.  In this case I’ve blanched and shocked spring vegetables then sautéed them with garlic, lemon zest, and some chiffonade mint. The tostada itself is a brand called Sanissimo, they are oven baked without oil. They are one of my favorite foods ever. So much, that every time I go to Mexico I mail a big box of tostadas to last me several months. I haven’t been able to find them in Orange County, but I know in other states like Texas they may be more readily available. You can get them online but for a huge price increase. The hummus can be home-made or store bought, and you can choose whatever type of hummus you prefer. Enjoy!

spring vegetable and hummus tostadas
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Spring Vegetable and Hummus Tostadas

Cook Time 15 minutes
Total Time 15 minutes
Servings 4 tostadas
Author Dora Stone

Ingredients

  • 1 bu. Asparagus, stems, peeled
  • 1 lb. Fava beans, shelled
  • 1 cup Peas, frozen
  • 1 clove Garlic, minced
  • ½ tsp. Lemon zest
  • ½ tsp. Fresh mint , finely chopped
  • 1 tbsp. Olive oil, optional
  • 8 tbsp. Hummus
  • 4 Tostadas

Preparation

  1. Bring a large pot of salted water to a boil.
  2. Cut the tops off of the asparagus and cut the stems into ¼ inch rounds.
  3. Fill a large bowl with ice and water.
  4. Drop the asparagus into the boiling water for 3 min. Remove with a strainer into the bowl with icy water. Once the asparagus is cold remove from ice water and set aside.
  5. Refill ice bowl and drop the peas into the boiling water and immediately take them out with a strainer into the icy water. Once the peas are cold, remove from ice water and set aside.
  6. Refill ice bowl, and drop the fava beans into the boiling water for 2 min. Remove with a strainer into the bowl with the icy water. Once the fava beans cool down remove from ice water and peel to remove the whitish skin covering them.
  7. In a large sauté pan over medium-heat, add the olive oil and heat. Add the garlic and sauté, stirring for 1 minute. Add all of the vegetables until they are coated with the oil and are warm.
  8. Add the lemon zest and mint and stir. Remove from the heat.
  9. Spread 2 tbsp. of hummus on each tostada and top with a generous amount of spring vegetables. Serve immediately.

Chef's Notes

I like to top my tostadas with salsa.

 

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Mexican Garbanzo Salad

This Mexican garbanzo salad is a refreshing salad for any potluck or outdoor party. The combination of fresh tomatoes, minced onion, jalapeño, cilantro, jalapeño, avocado, chickpeas, and lime juice makes this a hearty dish that won’t disappoint.

This recipe for mexican garbanzo salad combines tomato, onion, serrano chile, avocado, chickpeas and lime juice. Makes a great lunch.

It is hot! Here in SC it is not only hot, but 100% humid. I’m finally back to posting recipes and this one is great for a hot summer day. Even though this Mexican garbanzo salad isn’t exactly American, I think you should make it for your 4th of July party. It is refreshing, delicious and perfect with those ripe tomatoes you are growing in your garden. Ok, so maybe not all of us are growing tomatoes, but I’m sure you can get some good ones at your local farmers market.

This recipe for mexican garbanzo salad combines tomato, onion, serrano chile, avocado, chickpeas and lime juice. Makes a great lunch.

Everything here at home is running as smooth as it can with a 4 yr. old and a 3 month old. We are cooling off at the pool and enjoying sleeping in longer than usual and going to bed later. Some days are better than others, but generally we are pretty content. Even though I complain about the heat, I am enjoying the slow pace of summer. Have a great weekend and enjoy this Mexican garbanzo salad.

The Recipe: Mexican Garbanzo Salad

Serve this salad with your favorite tortilla chips. You can also add extra avocados and make a protein packed guacamole. Enjoy!

This recipe for mexican garbanzo salad combines tomato, onion, serrano chile, avocado, chickpeas and lime juice. Makes a great lunch.
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Mexican Garbanzo Salad

Cook Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 3 cups Diced tomato, fresh
  • 1/2 cup Onion, white
  • 2 tbsp. Jalapeño, minced
  • 1 cup Chickpeas, canned, drained
  • 1 cup Avocado, diced
  • 1/4 cup Cilantro, chopped
  • To taste Lime juice fresh
  • To taste Sallt kosher
  • To taste Black Pepper ground

Preparation

  1. Combine all ingredients and season to taste.

Chef's Notes

Serve with baked corn chips.

 

 

 

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Spicy Red Pepper Hummus

This spicy red pepper hummus is creamy, packed with protein, and super easy to make. I always have hummus on hand in the refrigerator. It is one of my favorite snacks. I promise once you make your own hummus you will never go back to buying it at the store.

I’m still unpacking, which hasn’t left much time for writing or cooking. We finally got our internet installed, yay! I do have to say that two weeks without internet really helped get the ideas flowing. My hubby has been telling me for years that if I plan the blog posts a month in advance I wouldn’t stress out so much about what to write or cook. If only I wasn’t so hard headed and actually listened to him every once in a while!

This spicy red pepper hummus is creamy, packed with protein, and super easy to make. I always have hummus on hand in the refrigerator.

Perhaps I have been over complicating this for way too long. I used to think that the readers wanted unique and different recipes, which they do, but now I’m beginning to realize that at the end of the day they just want to make something GOOD to share with their loved ones. It doesn’t have to be complicated or fancy, just good.

This spicy red pepper hummus is creamy, packed with protein, and super easy to make. I always have hummus on hand in the refrigerator.

From now on, you will be seeing simpler and more accessible recipes. I will try to hold my perfectionism at bay and stop thinking that the recipes and pictures aren’t good enough to post. (I have a notebook full of recipes that are just shy of being good enough!) After all, we named the blog Dora’s Table for a reason. We wanted to share with you what two graduates of the CIA cook at home, what we serve on our table.  Now I just need to find a Southern food mentor that will teach the ways of the Lowcountry.

This spicy red pepper hummus is creamy, packed with protein, and super easy to make. I always have hummus on hand in the refrigerator.

The Recipe: Spicy Red Pepper Hummus

Sprinkle some paprika on top of the hummus for color. For a smoother hummus you can remove the outer skin of the chickpeas before putting them in the food processor. Add as much chipotle as you can handle. Enjoy!

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Spicy Red Pepper Hummus

Cook Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Author Dora Stone

Ingredients

  • 2 cans (15 oz.) Chickpeas, canned
  • 2 Garlic, cloves
  • 3 tbsp. Tahini
  • 3 tbsp. Lemon juice, fresh
  • 3 tbsp. Water
  • 1 Red bell pepper, roasted, peeled
  • 1 Chipotle in adobo, optional
  • To taste Salt kosher
  • To taste Black pepper ground

Preparation

  1. Place all the ingredients in the food processor.
  2. Process until smooth.

Chef's Notes

Sprinkle some paprika on top of the hummus for color. For a smoother hummus you can remove the outer skin of the chickpeas before putting them in the food processor.