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Vegan Chiles en Nogada

These vegan chiles en nogada will transport you to the city of Puebla in the fall. This dish is one of the stars of Mexican cuisine, because it perfectly embodies why Mexican cuisine was declared Intangible Cultural Heritage of Humanity in 2010. It is painstakingly laborious, but don’t worry I have adapted it so you can make it at home in less than an hour. A roasted poblano chile is stuffed with a picadillo of pork (lentils in this version), sautéed in onion, garlic, and tomato puree with almonds, apples, olives, plantain, pear, capers, and raisins. It is bathed in a walnut cream sauce and sprinkled with pomegranate seeds.

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The earliest versions of this dish can be found in cookbooks as early as 1817, and there are several theories or legends as to where it originated. Some say that the Agustinian Recollects of the Convent of St. Monica  created the dish in honor of the emperor Agustin Iturbide who was in town and had played an important role in the recently won war for Mexican independence. The dish was meant to symbolize the three colors of the Mexican flag green, white, and red.

Another version says that three soldiers of Agustin’s regiment were returning home to Puebla after the war was won, and their girlfriends wanted to prepare a special dish for them. They each found an ingredient that represented the colors of the Mexican flag and said a prayer to our Lady of the Rosary and St. Paschal Baylon, thus chiles en nogada were born.

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Regardless of their true origin, chiles en nogada today is a very popular dish only available in the fall, since it uses completely seasonal ingredients found in Puebla. Chiles in nogada season is highly anticipated in Mexico as it is a reflection of our national pride and the celebration of Mexico’s independence which is celebrated on September 16. Mexican cuisine is deeply integrated into the history, culture, and the community identity of the Mexican people, and this dish is only one example of the beauty and richness of it all.

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The Recipe: Vegan Chiles en Nogada

You can add peach to the picadillo, but I prefer to leave it out. Traditionally the walnuts are peeled, but this takes insanely long, so instead I have just soaked them the night before. Instead of lentils you could use beefless crumbles, TVP or jackfruit. ¡Enjoy!

 

Vegan Chiles en Nogada, roasted poblano chile is stuffed with an aromatic picadillo, covered in walnut cream sauce and pomegranate seeds.
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Vegan Chiles en Nogada

Total Time 1 hour
Servings 4 Servings
Author Dora S.

Ingredients

  • 1 1/2 cups lentils dry
  • ½ Onion, large
  • 2 Garlic cloves, peeled, smashed
  • 2 Large tomatoes, (see note)
  • 4 Poblano peppers, roasted, peeled, seeds removed

Lentil picadillo:

  • ¼ cup Water
  • ½ Onion, minced (1 cup)
  • 3 cloves Garlic, minced
  • ¼ cup Pear, diced
  • ¼ cup Apple, diced
  • ¾ cup Peeled, diced green plantain
  • ¼ cup Slivered almonds
  • 2 ½ tbsp. Raisins
  • 8 Manzanilla olives, quartered
  • 1 tbsp. Chopped capers
  • 1/4 tsp. Clove, ground
  • 1/8 tsp. Cinnamon, ground
  • 1/8 tsp. Ground black pepper

Sauce:

  • 1 cup Walnuts, soaked in water the night before, drained
  • 1 cup Almond milk, unsweetened
  • 1 cup Baguette or bolillo, cut crust off, cut bread into cubes
  • 1 tsp. Sugar or sweetener of choice
  • 1 tsp. White wine
  • Salt to taste

Garnish:

  • 1 Pomegranate, cut, peeled, and seeds removed
  • 1/4 cup Chopped parsley

Preparation

  1. Fill a medium pot with water and add lentils, ½ of an onion, and 2 smashed garlic cloves. Bring to a simmer over medium heat and cook until tender, about 20 minutes. Remove from heat and set aside.
  2. While the lentils are cooking, place the two tomatoes and the poblano peppers on a sheet tray. Turn your oven broiler to high and place sheet tray on the top rack of the oven. Let them cook for a couple of minutes on each side until the tomato and the chiles begin to soften and have black spots all over. Remove from heat. Place the tomates and chiles in a bowl and cover with plastic wrap. Let rest 5 minutes.
  3. Drain the lentils, reserve 1 cup of the lentil cooking liquid, and using a potato masher, mash them to break them up.
  4. Peel the poblano peppers, make 1 cut lengthwise with a knife, and remove the seeds. Set aside.
  5. Remove half of the skin off of the tomatoes, and using a blender process them into a puree. Set aside.
  6. Set a large pot to medium heat, add ¼ cup of water, and add onion. Cook for 4-5 minutes until onion begins to soften and look translucent.
  7. Add garlic and cook for 2 more minutes.
  8. Add cooked lentils, mix well, and pour in tomato puree. Let cook for 3-4 minutes or until the puree begins to bubble and change to a darker red color.
  9. Add clove, cinnamon, black pepper, plantain, apple, pear, almonds, olives, capers, and raisins. Stir mixture.
  10. Add 1 cup of the liquid you reserved from the lentils, and simmer for 20 min or until the plantain is cooke through. Season to taste with salt and pepper.

  11. While the picadillo is cooking, soak the cut bread in the cup of almond milk for 5 minutes.

  12. In a blender, place the soaked bread and milk, previously soaked and drained walnuts, sugar, and white wine, blend until smooth. Season to taste with salt. It should have the consistency of a cream sauce. If it is too thick, add more almond milk. Set aside.

  13. Stuff the chiles rellenos with the lentil picadillo. Place the chiles seam side down on a plate. Pour walnut sauce over them, and sprinkle with pomegranate seeds and chopped parsley.

Chef's Notes

To save time you can buy pre-cooked lentils, and substitute the tomatoes with 1 cup of pureed roasted diced tomatoes (canned). Do not heat up the walnut sauce. Instead of lentils you could use TVP, beefless crumbles or jackfruit.

 

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Sweet Potato and Carrot Tinga Tacos

I have fallen in love with sweet potatoes. I actually used to dislike them, but during my pregnancy I craved them and now I can’t get enough of them. These sweet potato and carrot tinga tacos are one of the many ways you can use sweet potatoes. The shredded carrots and sweet potatoes are stewed with onion, garlic, and a tomato-chipotle sauce. The sweet potatoes make this dish just a bit sweet, the chipotle-tomato sauce adds a tanginess that will keep you coming back for more, and the avocado gives it a luscious creaminess. Serve on warm tortillas for tacos or on tostadas smothered with beans.

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

Traditionally, tinga is a shredded pork dish that originates from Puebla. It is also commonly made with chicken or beef. For another vegan option you could use jackfruit or hearts of palm. The best thing about this recipe though is that it’s super easy to make and only requires a couple of ingredients. I make a less spicy version for my kids and they love it!

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

Our baby is now 2 months old, and I’m trying to get back into the rythm of things, testing recipes, posting, and recording videos. I am planning on finally launching a youtube channel in the next couple of weeks, but I have to say it makes me really nervous. If you have any suggestions, words of encouragement, or recipe requests I am all ears. Enjoy!!

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

The Recipe: Sweet Potato and Carrot Tinga Tacos

Make sure to cook the tinga until the sweet potatoes and carrots are tender. The texture should not be crunchy. Enjoy!

 

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.
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Sweet Potato and Carrot Tinga Tacos

Total Time 30 minutes
Servings 4 Servings

Ingredients

  • 1/4 cup Water
  • 1 cup Thinly sliced white onion
  • 3 Garlic cloves, minced
  • 2 1/2 cups Grated sweet potato
  • 1 cup Grated carrot
  • 1 can (14 oz.) Diced tomatoes
  • 1 tsp. Mexican oregano (optional)
  • 2 Chipotle peppers in adobo
  • 1/2 cup Vegetable stock
  • 1 Avocado, sliced
  • 8 Tortillas corn or flour

Preparation

  1. In a large sauté pan over medium-heat, add water and onion, cook for 3 -4 minutes, until the onion is translucent and soft. Add the garlic and continue to cook, stirring for 1 minute.

  2. Add sweet potato and carrot to the pan and cook for 5 min stirring often.

Sauce:

  1. Place the diced tomatoes, vegetable stock, oregano, and chipotle peppers in the blender and process until smooth.

  2. Add chipotle-tomato sauce to the pan and cook for 10-12 minutes, stirring occasionally, until the sweet potatoes and carrot are cooked through. If necessary add more vegetable stock to the pan. 

  3. Serve on warm tortillas and top with avocado slices.

Chef's Notes

Increase or decrease spiciness by adding or removing some of the chipotle peppers. You can also serve on tostadas smothered with refried beans. 

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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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Tomatillo Poblano White Beans | Instant Pot Recipe

These tomatillo poblano white beans are a warm stew of perfectly creamy beans, tart tomatillos, spicy poblano pepper, onion, cumin, and oregano. They can be made in less than 40 minutes in your Instant Pot. The recipe is from my new favorite cookbook The Ultimate Vegan Cookbook for Your Instant Pot. The author of the book is Kathy Hester, the blogger behind Healthy Slow Cooking.

These tomatillo poblano white beans are a warm stew of perfectly creamy beans, tomatillos, spicy poblano pepper, onion, cumin, and oregano.

I got an Instant Pot for Christmas, because I kept hearing so many great things about it, and how I was going to love it and so on. To tell you the truth I was unsure about the whole thing, because I’m more of a do-it-yourself than using an appliance. I have tried using a slow cooker before, and it just didn’t work out for me. I kept forgetting to put the food in the morning and by the time I remembered it was too late, and I would just cook whatever I was going to make on the stove. However, the Instant Pot is a pressure cooker, not a slow cooker, and that really appealed to me. Pressure cooking saves time, instead of cooking beans on the stove for two hours they can be done in 40 minutes!

These tomatillo poblano white beans are a warm stew of perfectly creamy beans, tomatillos, spicy poblano pepper, onion, cumin, and oregano.

It sounds good right? Well, the Instant Pot sat in the box for almost five weeks before I had the courage to try and figure it out. That’s where Kathy’s book comes in. Thanks to the book I was able to use the Instant Pot without a problem and realized that it’s actually quite easy to use. There are so many good recipes in this book, some that I didn’t even imagine could me made in the Instant Pot, like the Chocolate Tofu Cheesecake with a Hazelnut-Oat Crust. All the recipes are vegan and most can be made gluten-free and without oil. I can’t wait to try the Spicy Jackfruit Tinga and the Mole Sauce.

Now that there will soon be a new addition to this little family I am going to be relying on The Ultimate Vegan Cookbook for Your Instant Pot for some quick, delicious, healthy vegan meals.

These tomatillo poblano white beans are a warm stew of perfectly creamy beans, tomatillos, spicy poblano pepper, onion, cumin, and oregano.

The Recipe: Tomatillo Poblano White Beans

Soak the beans the night before, this will shorten the cooking time. If you want to make this on the stove top, I recommend you used canned beans instead of cooking them from scratch. Process the tomatillo, onion, jalapeño and poblano in the blender until chopped but not completely pureed and simmer this mixture for 8-10 minutes. Add the canned beans and let simmer for 5 more minutes. If the sauce is too thick add vegetable stock or water. Season to taste. Enjoy!

These tomatillo poblano white beans are a warm stew of perfectly creamy beans, tomatillos, spicy poblano pepper, onion, cumin, and oregano.
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Tomatillo Poblano White Beans

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Author Kathy Hester

Ingredients

Saute Ingredients

  • 2 cups Chopped tomatillos
  • 1 cup Chopped poblano, seed and stems removed before chopping
  • 1 cup Chopped Onion
  • 1/2 Jalapeño, without seeds, or use more to make it hotter
  • 1 1/2 tsp. Ground cumin

Pressure Cooker Ingredients

  • 1 1/2 cups Dried Great Northern beans, soaked for 8-12 hours and drained
  • 1 1/2 cups Water
  • 2 tsp. Dried oregano
  • To Taste Salt and Pepper

Preparation

  1. For the sauté, add the tomatillos, poblano, onion and jalapeño to your blender or food processor. Pulse until the veggies are in tiny pieces, but not pureed.

  2. Use the sauté setting over normal, or medium heat, and pour in the blended veggies; add the cumin and stir to combine. Cook for about 4 minutes to remove the edge off the onions and make the cumin more fragrant.
  3. For the pressure cooker, add the beans, water and oregano to the sauté mixture and stir to combine. Put the lid on and make sure that the steam release handle is sealed. Cook on manual setting at high pressure and set for 35 minutes. 

  4. Allow the pressure to release naturally.

  5. If there is still more liquid in the pot than you’d like to have, switch back to the sauté setting and simmer to allow some of the liquid to evaporate.

  6. Add salt and pepper to taste before serving.

Chef's Notes

If you want to make this on the stove top, I recommend you used canned beans instead of cooking them from scratch. Process the tomatillo, onion, jalapeño and poblano in the blender until chopped but not completely pureed and simmer this mixture for 8-10 minutes. Add the canned beans and let simmer for 5 more minutes. If the sauce is too thick add vegetable stock or water. Season to taste.

I received a free copy of this book in exchange for my honest review. All thoughts and opinions are my own.

 

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Mashed Potato and Poblano Flautas

This post contains affiliate links.

Have you guys heard of Eddie Garza? This past December he published his first book Salud! Vegan Mexican Cookbook and I was thrilled to receive a copy, and to share with you this recipe for Mashed Potato and Poblano Flautas.

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Eddie is the Senior Manager of food & nutrition at the Humane Society of the United States. He is very passionate about teaching the Hispanic and Latino community about healthy plant-based eating. He often appears on TV giving demonstrations, and he travels around the US and Mexico giving cooking classes. I had the opportunity to speak to him over the phone and I was touched by his energy and dedication.

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¡Salud! Vegan Mexican takes traditional Mexican dishes and recreates them to be healthy and plant-based. You can find everything from tacos, burritos, enchiladas, tamales, and salsas. The recipes are very easy to follow and will appeal to the whole family.

My favorite part of the book is that it has both very traditional recipes and some not so traditional ones taken straight out of Eddie’s childhood. (Eddie’s family is from Mexico, but he was born and raised in Brownsville, TX.) My only complaint is that I wish the book had more pictures.

If you are new to veganism or Mexican food you won’t have to worry. Eddie goes over the basics, and does a very good job describing ingredients and cooking techniques. My favorite recipes so far are the Mashed Potatoes and Poblano Flautas, Amaranth Granola with Oats and Mexican Chocolate, Seven Seas Soup, and the Spicy Eggplant Barbacoa Tacos. The book is available for purchase on Amazon, itunes, and Barnes & Noble.

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The Recipe: Mashed Potato and Poblano Flautas

These crispy golden flautas are filled with mashed potatoes spiced with poblano peppers, garlic, onion, and cumin. They can be baked or pan fried to a crisp. Your kids will love them! Serve with your salsa of choice, or you can serve them with this Spicy Avocado Sauce for Tacos.

These Mashed Potato and Poblano Flautas from Salud Vegan Mexican Cookbook are golden, crispy, and filled with creamy mashed potatoes and poblano.
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Mashed Potato and Poblano Flautas

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 flautas
Author Eddie Garza

Ingredients

  • Nonstick cooking spray
  • 1 tsp. Vegetable oil
  • 1/2 Onion, white, diced small
  • 1 Poblano chile, diced small
  • 1 tsp. Whole cumin seeds
  • 1 tsp. Salt
  • 1/2 tsp. Freshly ground black pepper
  • 3 Garlic cloves, minced
  • 2 Russet potatoes, baked or microwaved, skins discarded
  • 1 tbsp. Almond milk, unsweetened
  • 12 Corn tortillas

Preparation

  1. Preheat the oven to 425°F. Lightly spray a nonstick baking sheet with a nonstick cooking spray.

  2. Heat the oil in a large skillet over medium-high heat. Sauté the onion and poblano chile for 4 to 5 minutes, or until the onion is translucent. Add the cumin seeds, salt, pepper, and garlic. Sauté 4 more minutes. Remove from the heat.

  3. In a large bowl, mix together the onion mixture, cooked potato, and almond milk. Mash well. Some visible chunks are fine.

  4. Warm the tortillas until they are pliable.

  5. To assemble the flautas, place 2 tbsp. of potato filling in each tortilla and roll it up tightly. Place on the prepared baking sheet. Repeat until all the tortillas are rolled up.

  6. Lightly spray the flautas with nonstick cooking spray and place in the oven. Bake 10 to 12 minutes , or until the edges of the tortillas are brown and crispy. Turn the pan halfway through the cooking time for even cooking.

I received a free copy of this book, but all opinions and thoughts are my own.

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Spicy Avocado Sauce for Tacos

This post contains affiliate links.

This creamy and spicy avocado sauce is a great for dipping flautas or for topping your everyday tacos. It is traditionally served with flautas or taquitos, but it would also make a great addition to some vegan enchiladas. You can also use it as a salad dressing, or as a perfect pairing to your chips and salsa. The best part is that is has absolutely no dairy and it’s delicious.

This creamy and spicy avocado sauce for tacos is a great for dipping flautas, as a salad dressing, and over your favorite vegan enchiladas.

I’m taking over this recipe post to make an announcement. I’m pregnant!!! I’m 16 weeks along with baby #3. This pregnancy took us completely by surprise, but we are more than happy to receive another wonderful little one into our lives. This time around the nausea knocked me completely off my feet. It was bad, really bad, but I’m so glad that part is over. Otherwise the pregnancy is progressing normally.

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We are a bit concerned about having another premature baby. My son was born at 34 weeks and my daughter at 33 weeks. They were both in the NICU for a little over two weeks without any serious complications. We are hoping this baby will make it past 34 weeks, so please keep us in your prayers.

This creamy and spicy avocado sauce for tacos is a great for dipping flautas, as a salad dressing, and over your favorite vegan enchiladas.

As far as being vegan and pregnant I had a really hard time with the nausea. All vegetables and legumes completely grossed me out, so I ate mostly almonds, fruit, and some tofu. Once it subsided I started adding back in vegetables, starting with the greens and squashes, and then with the cruciferous vegetables. I wasn’t able to start eating legumes until week 14. Oh how I missed my beans! I’m hoping to keep the rest of my pregnancy as vegan as possible. I will keep you posted.

This creamy and spicy avocado sauce for tacos is a great for dipping flautas, as a salad dressing, and over your favorite vegan enchiladas.

The Recipe: Spicy Avocado Sauce for Tacos

This sauce is seriously easy to make and won’t take more than 5 minutes. When I make this for the kids I omit the pickled jalapeño, but if you like spicy you can add as much jalapeño as you like. For another variation, you can add 1 cooked tomatillo for a more salsa verde feel. Enjoy!

This creamy and spicy avocado sauce for tacos is a great for dipping flautas, as a salad dressing, and over your favorite vegan enchiladas.
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Spicy Avocado Sauce for Tacos

Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Dora S.

Ingredients

  • 2 Avocados, large, seed removed, flesh scooped out
  • 1/2 cup Liquid from Mexican Pickled Jalapeños (see note)
  • 1 tbsp. Chopped cilantro
  • 1 Pickled jalapeño pepper (optional)

Preparation

  1. Blend all the ingredients until smooth. 

  2. Season to taste with salt and pepper. 

Chef's Notes

You can buy Mexican pickled jalapeños at almost any grocery store now. My favorite are La Costeña  or you can make your own.

 

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Summer Calabacitas Tacos

During the summer I probably make these calabacitas tacos once or twice a week. (Every mom in Mexico makes calabacitas, it is one of the most common side dishes.) They are super easy to make and they utilize all the wonderful summer produce available at the local farmer’s market. Tender zucchini, ripe tomatoes, sweet corn, and garlic stew together to make a satisfying, finger licking taco.

Traditionally calabacitas tacos are topped with crema and cheese. However, this time I have chosen to use avocado instead, but feel free to use my recipe for almond crema and macadamia nut cheese, or top with your favorite vegan cheese. If you would like to make this a heartier meal you can add baked tofu or your favorite beans.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

This week we went back to the Dole pineapple plantation to ride the train. The plantation has a little train that takes you on a tour of the plantation fields. The kids were more than happy to ride around on the train and spend time with their dad, and the view was amazingly beautiful. While at the plantation my husband and I were commenting that we were so ready for the summer to be over. There are so many tourists, everywhere, all the time. More than 8 million people visit Hawaii every year! It can get kind of crowded. I expect that around September or October things will slow down a bit, and we can enjoy some quiet time at the beach. Look at me sounding like a local!

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

I am in the process of planning the recipes for the next couple of months, and I want to know what YOU would like to see on the blog. There are many wonderful Mexican recipes that still need to be veganized, so tell me about your favorite Mexican dish or food memory and I will try my best to make it vegan and healthy-ish.

The Recipe: Summer Calabacitas Tacos

This has always been one of my favorite recipes and it is great in tacos, or served over rice with lentil picadillo. Enjoy!

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.
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Summer Calabacitas Tacos

Cook Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Author Dora S.

Ingredients

  • 1/2 cup Vegetable broth
  • 1 cup Onion, white, finely diced
  • 3 cloves Garlic, minced
  • 2 ears Corn, large, cut into kernels
  • ¼ cup Vegetable stock or water
  • 2 Zucchini, large, cut into dice
  • 2 cups Tomato, diced (fresh or canned)
  • 10 Corn tortillas
  • 1 Avocado, sliced
  • 1 cup Favorite Salsa

Preparation

  1. In a large heavy bottomed pot, set to medium heat; sweat the onion in 1/4 cup of vegetable broth for 2 to 3 minutes until onion is translucent.
  2. Add corn and garlic and pour in remaining ¼ cup of vegetable broth, cover and let steam until corn is tender, about 3 – 4 minutes.
  3. Uncover, add zucchini and cook for 3-4 minutes, until it begins to soften.
  4. Add tomato and cook for 5 minutes more, or until all the vegetables are tender.
  5. Season to taste, and serve on warm tortillas with avocado slices and salsa.

Chef's Notes

During the summer I probably make these calabacitas tacos once or twice a week. (Every mom in Mexico makes calabacitas, it is one of the most common side dishes.) They are super easy to make and they utilize all the wonderful summer produce available at the local farmer's market. Tender zucchini, ripe tomatoes, sweet corn, and garlic stew together to make a satisfying, finger licking taco.

Traditionally calabacitas tacos are topped with crema and cheese. However, this time I have chosen to use avocado instead, but feel free to use my recipe for almond crema and macadamia nut cheese, or top with your favorite vegan cheese. If you would like to make this a heartier meal you can add baked tofu or your favorite beans.

 

 

 

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Roasted Chile Poblano Soup – Vegan

Today I want to introduce you to a very talented cook, blogger and restauranteur, Douglas Cullen from the blog Mexican Food Journal. Douglas and I met through Food Blogger Pro community and when the opportunity came up for a collaboration I was more than thrilled. Anything to support and promote Mexican food. Douglas has lived in Mexico for over 20 years, and he is the former owner of a restaurant in San Miguel de Allende. His blog Mexican Food Journal aims to teach you and inspire you to cook Mexican food. He is sharing with us a vegan recipe for roasted chile poblano soup or crema de chile poblano.

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are the large fresh chiles that are deep green in color which are available in almost every supermarket. If you have ever eaten chiles rellenos then you have tried poblano chile and if you have never cooked with poblano chiles give this recipe a try. You will love it. Poblanos have a deep flavor but don’t overpower you with chile heat. In Mexico, they are considered a very mild chile but I consider them moderately hot. Typically, roasted chile poblano soup is prepared with heavy cream to give it body and richness but in the recipe it’s the potato that gives it body and richness.

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green

The Recipe: Roasted Chile Poblano Soup

The roasting of the poblano pepper can be done over an open flame or under your oven broiler. The secret is after they are roasted place them in a plastic bag or in a bowl covered with plastic wrap for a couple of minutes to let the steam loosen the skin. Garnish the soup with fried tortillas strips and a couple spoonfuls of corn. Provecho!

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green
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Roasted Chile Poblano Soup - Vegan

Cook Time 40 minutes
Total Time 40 minutes
Servings 4 servings
Author Douglas Cullen

Ingredients

  • 3 Poblano chiles, medium size, about 4 to 5 inches long
  • 1 Waxy potato, medium
  • ½ White onion, medium
  • 1 (12 oz) can White corn
  • 1 clove Garlic
  • 1 tsp. Epazote, Mexican herb
  • 6 Corn tortillas
  • 2 tbsp. Cooking oil
  • 1 tsp. Salt
  • 6 cups Water

Preparation

  1. Chop the poblano chile, potato and onion
  2. Heat the cooking oil in a pot to medium heat
  3. To the pot add the onion and garlic and sauté until the onion starts to turn translucent (about 5 minutes). Stir frequently
  4. Add the potato and continue cooking for another 5 minutes
  5. Add the chiles and ½ of the white corn
  6. Add 5 cups of water and bring to a boil. Reduce the heat and cook for 20 minutes
  7. In 2 batches, blend the soup until very smooth (about 2 minutes per batch)
  8. Return the soup to the pot and simmer for 20 more minutes
  9. If the soup is too thick, add the remaining cup of water a little bit at a time until the desired consistency is reached.

Preparation - Tortilla Strips

  1. Cut the corn tortillas in half and then slice into ¼ inch wide strips
  2. Preheat ¼ inch of cooking oil in a frying pan to medium hot
  3. Tip: To check to see if the oil is ready, drop 1 tortilla strip into the oil. If the oil starts to bubble the oil is ready
  4. Place the tortilla strips into the hot oil
  5. Every 30 seconds stir the tortilla strips so that they cook evenly
  6. When the tortilla strips have turned Golden Brown they are done
  7. Drain the tortilla strips on paper towels

Serving

  1. Divide the soup into 4 -6 bowls
  2. Heat the reserved corn in the microwave for 45 seconds
  3. Garnish the soup with tortilla strips and 2 spoonfuls of corn

Chef's Notes

It is important to use white corn for this recipe. Yellow sweet corn changes the taste.
This version packs a little heat but the recipe is very flexible. If you prefer a milder soup substitute 1 white potato for 2 poblano chiles.

 

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Corn Paletas

Corn Paletas? What kind of weird sorcery is this? When you think about it a little bit, it makes total sense. We tend to associate corn with savory, but what about corn muffins and corn bread. Corn can also be sweet. Corn is sweet, so why not make paletas out of it.

I didn’t come up with this myself though. Corn is a common flavor in the paleterias of Michoacan and Central Mexico, where you can find ice cream as well as paletas. The first time I had one I was a little thrown off by the visible chunks of corn, but the flavor won me out at the end. Kind of like the first time I had Korean shaved ice with sweet red beans. You will have to make them in order to decide whether you like them or not. One of my kids loved them, and the other hated them.

This recipe for corn paletas takes all the sweet goodness of corn and transforms it into a an icy treat. They are super easy to make.

Cooking Mexican food in Hawaii hasn’t been to difficult. I have been able to find most of what I need at the regular grocery store, but dried chiles eluded me. I had to drive 40 minutes to the one Mexican grocery store in all of Oahu to find them. It turned out to be a little hole in the wall shop, and it became instantly smaller as soon as I brought my two kids in there. They were touching everything and running around like the crazy kids that they are. The lady, who I assume was the owner, was very nice, but I could tell she was worried about her livelihood with my kids in there. I picked up some dry chiles, spices, and some Mexican candy and ran out as quick as I could. It was a hot sticky day, so I bought two Jumex juices for the kids and we sat outside the shop to drink them. What is your favorite paleta flavor?

This recipe for corn paletas takes all the sweet goodness of corn and transforms it into a an icy treat. They are super easy to make.

The Recipe: Corn Paletas

This recipe for corn paletas takes all the sweet goodness of corn and transforms it into a an icy treat, and they are super easy to make. I used almond milk to make these paletas, but you can use coconut milk for a more decadent version. If this is your first time making these I would recommend pureeing the mixture until it is completely smooth and straining it. Once you decide if you like them or not you can play around with the texture. Enjoy!

 

This recipe for corn paletas takes all the sweet goodness of corn and transforms it into a an icy treat. They are super easy to make.

This recipe for corn paletas takes all the sweet goodness of corn and transforms it into a an icy treat. They are super easy to make.
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Corn Paletas

Prep Time 30 minutes
Total Time 30 minutes
Servings 10 paletas
Author Dora Stone

Ingredients

  • 3 cups Corn kernels fresh (about 4 ears)
  • 3 cups Almond milk
  • 3/4 cup Sugar, granulated, or other vegan sweetener
  • 1 tsp. Vanilla extract

Preparation

  1. Place corn, almond milk, and sugar in a large pot. Bring to a simmer over medium heat. Once it simmers, turn the heat off and take off the stove.
  2. Let cool to room temperature.
  3. Place mixture in the blender, add vanilla, and process until smooth. (You can leave chunky if that is your preference.)
  4. Straining the mixture is completely optional.
  5. Pour into popsicle molds and freeze for 5 hours.

Chef's Notes

If you are using popsicle molds without an insert, refrigerate popsicles for 45 min. then insert wooden popsicle sticks. You can use coconut milk for a more decadent version. If this is your first time making these I would recommend pureeing the mixture until it is completely smooth and straining it. Once you decide if you like them or not you can play around with the texture.

 

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Purple Sweet Potato Ice Cream

This vegan purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream.

This purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream

There’s a beautiful Hawaiian purple sweet potato, also known as okinawan sweet potato, and it is incredibly sweet and full of fiber, vitamins and antioxidants. When I tried one for the first time all I could think about was that it was as sweet as candy. It turns out, there is also a purple sweet potato that is cultivated in Mexico. It is not the same variety, but I thought it would be fun to take something that both Hawaii and Mexico have in common and run with it.

This purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream

This ice cream is also inspired by a famous Mexican candy called Camotes de Santa Clara. It is candied sweet potato (purple, yellow, or orange) and citrus, rolled into a tube and wrapped in wax paper. Often fruit and nuts are mixed in as well. This candy is sold on the streets of Puebla, where the Santa Clara convent originally produced them.

After high school, I was a missionary for a year in Mexico City, and the nuns would often take us to Puebla on field trips. We would walk the market and buy a bunch of candy. That’s where I first tried the Camotes de Santa Clara. I don’t really remember them as being my favorite, but I know I did enjoy them.

This purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream

The Recipe: Purple Sweet Potato Ice Cream

This ice cream is especially creamy and sweet, even when it has almost no fat at all, because of the starch and natural sugars of the sweet potato. The pineapple adds a welcome tartness to it and the pecans a crunchy texture. If you can’t find purple sweet potatoes you can use any other variety of sweet potatoes. I  have used almond milk, but you can use any plant-based milk. Enjoy!

This purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream
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Purple Sweet Potato Ice Cream

Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings 1 pint
Author Dora Stone

Ingredients

  • 1 lb. Purple sweet potatoes, peeled and cut into cubes
  • 2 3/4 cup Almond milk, unsweetened
  • 2/3 cup Sugar, granulated
  • 1/4 cup Maple syrup
  • 1 tsp. Vanilla extract
  • 1 tsp. Lime juice, fresh
  • 2 tsp. Vodka or tequila reposado, optional
  • 1/4 cup Pecans, toasted
  • 1/2 cup Pineapple, chopped

Preparation

  1. Place sweet potatoes in a medium saucepan and cover with water. Bring to a simmer and cook for 20 minutes or until potatoes are tender.
  2. Let cool to room temperature.
  3. In a blender, combine the sweet potatoes, almond milk, sugar, maple syrup, vanilla, lime juice, and tequila. Process until smooth. The mixture should have the thickness of a heavy cream.
  4. Chill for at least an hour in the refrigerator, then pour into your ice cream maker according to the manufacturer’s instructions.
  5. You can mix in the pecans and pineapple in to the ice cream after the machine has finished spinning or you can add them to the machine when the ice cream is about to be done.
  6. Eat right away or freeze up to 5 hours to let the ice cream harden a bit.

Chef's Notes

The addition of the alcohol is completely optional. It is added to make homemade ice cream softer, because this ice cream has no preservatives or gums it will get hard in the freezer. Before eating it, take it out of the freezer fro 5 to 10 minutes to soften it up a bit. If you can’t find purple sweet potatoes you can use any other variety of sweet potato