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Sweet Potato and Chickpea Stew in Chile Colorado

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce. The combination of chile ancho, chile guajillo, oregano, a pinch of cumin, and garlic add a smoky and savory flavor to the stew. This dish is inspired by a very northern dish called guisado de puerco in chile colorado. I have of course left out the pork and used a combination of potatoes and chickpeas. It is best served with rice, beans, and warm tortillas.

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.

I know working with dried chiles can be intimidating at first, but it is quite easy. All you have to do is remove the stems and take out the seeds. They can be slightly toasted to bring out the smoky flavor of the chiles, but it is not necessary to do so. To use them you have to first reconstitute them in hot water. Simple drop the deseeded chiles in nearly boiling water and let them sit for about 10 minutes or until they are soft and pliable. They can be found in your local hispanic market or now most grocery stores carry them in their hispanic sections.

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.

We have been in Hawaii 7 months now!! Can you believe it? I can’t. I think it has taken me this long to really appreciate the beauty of Hawaii, its people, and culture. We recently travelled to the Big Island for a small 3 day vacation.The Big Island is so different from Oahu, less crowded, but there are not as many restaurants and shops as Oahu.  We had the opportunity to stay at the Four Seasons Hualalai and it was amazing! We had been so stressed out with homeschooling, the blog, my husband working a ridiculous amount of hours, that this is just what we needed. The ambience at the hotel was completely peaceful and relaxing, the hotel itself is beautiful, and the restaurants quite good. The only thing that was disappointing is that they did not have many vegan options. Sometimes it can be such a drag to have to request special meals all the time, it would be nice if there was at least a couple of vegan options on the menu. We also celebrated our 8 year anniversary there, and got a babysitter so we could go out to dinner. It’s amazing how a couple of hours away from the kids, and the stress can put things into perspective. Hopefully one day we can visit another one the Hawaiian islands.

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.

The Recipe: Sweet Potato and Chickpea Stew in Chile Colorado

Instead of sweet potatoes you could use russet, yukon gold or any other type of potato. The chickpeas could be substituted with any other bean. Cauliflower would also be a great addition to this dish.

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.
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Sweet Potato and Chickpea Stew in Chile Colorado

Cook Time 35 minutes
Total Time 35 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 4 Ancho chiles, dried, deseeded
  • 4 Guajillo chiles, dried, deseeded
  • 1 Tomato, medium
  • 5 cloves Garlic
  • 1 tsp. Oregano, dried
  • 1 Bay leaf, dried
  • 1/2 tsp. Cumin, ground
  • 1 cup Onion, white, minced
  • 1 ½ cups (1 large) Diced Sweet Potato
  • 1 cup (1 medium) Diced Yukon gold potato
  • 1 can (14.5 oz) Chickpeas, drained
  • 2 Thyme sprigs
  • 1 cup Vegetable stock

Preparation

  1. Bring a small pot of water to a boil. Add chiles, tomato and bay leaf and turn heat down to a slow simmer. Let simmer for 10 minutes.
  2. While the chiles are simmering, heat a large pot to medium heat and add ¼ cup of water. Add onion and sweat until tender and translucent, about 4 minutes.
  3. Add potatoes and 1 cup of vegetable stock. Cover and let simmer for about 6 min or until potatoes are tender.
  4. Strain the chiles, but reserve one cup of the chile soaking liquid. Place the drained chiles, garlic, tomato, oregano, cumin, and 1 cup of the chile soaking liquid in the blender and blend until smooth. Strain the sauce.
  5. Add sauce, chickpeas, and sprigs of thyme to the pot with the potatoes. Let simmer slowly for 8-10 minutes. If the sauce is too thick, add more vegetable stock accordingly.
  6. Season with salt and pepper. Remove thyme sprigs before serving.
  7. Serve with rice, beans, and warm corn tortillas.

Chef's Notes

Instead of sweet potatoes you could use russet, yukon gold or any other type of potato. The chickpeas could be substituted with any other bean. Cauliflower would also be a great addition to this dish.

 

 

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Jackfruit Vegan Pozole Rojo

Pozole is a hearty, spicy, satisfying Mexican soup. It is said to be a hangover cure, which I cannot confirm, but it is certainly a special occasion dish and is often served on Christmas and New Year’s. There are three varieties most commonly served: rojo, verde y blanco. Traditionally pozole is made with pork shank, trotters and shoulder, but of course, this will no longer work for us, so I have created this jackfruit vegan pozole rojo recipe just for you.

This jackfruit vegan pozole is a hearty, spicy, and satisfying soup. It is an adaptation of my grandmother's recipe, perfect for the holidays

This is an adaptation of my grandmother’s famous recipe. Every Christmas for as long as I can remember my grandmother would make two of the biggest pots of pozole and menudo I have ever seen. The adults would salivate over it, talk about how good it was going to be, and would go over to the kitchen and stir the pots to see how much longer it would be until they finally had their pozole. One year I decided I was going to see what the big deal was, and I waited until the kitchen was empty. Then I went over to the pot and grabbed the ginormous ladle. I gave the whole thing a stir and almost fainted and threw up all over myself at the same time! (I must have been about 8 yrs. old.) When I stirred the pot a couple of pork trotters rose up to surface and I swear I saw a pig snout, but I might of imagined that. After that, it took me years to give pozole a try, but I eventually became one of those salivating adults waiting for the pozole to be done each Christmas.

This jackfruit vegan pozole is a hearty, spicy, and satisfying soup. It is an adaptation of my grandmother's recipe, perfect for the holidays

Now that I no longer eat meat it was only natural that I made a vegan version of this dish. Originally, I was going to make this with mushrooms instead of jackfruit, since I know jackfruit is not easily accesible to many. However, when I went to the grocery store I discovered that here in Hawaii button mushrooms are $8.00 a pound! I quickly decided instead to pay about $5 for two cans of green jackfruit. I am so happy with the result and I know you will be too. It is just as I remember it, so deeply satisfying.

This jackfruit vegan pozole is a hearty, spicy, and satisfying soup. It is an adaptation of my grandmother's recipe, perfect for the holidays

The Recipe: Jackfruit Vegan Pozole Rojo

I have used canned hominy to speed things up, but if you have access to dried hominy you can use that instead. (Dried hominy takes about 2 hours to cook.) Pozole is all about the toppings. Serve with dried oregano, diced white onion, lime wedges, sliced radishes, and shredded cabbage. My grandma used to serve a salsa macha on the side as well for the ones who wanted more heat. Here is a recipe from Mexico in my Kitchen that is very similar to my grandma’s, only she used chile piquín instead of árbol. Enjoy!

This jackfruit vegan pozole is a hearty, spicy, and satisfying soup. It is an adaptation of my grandmother's recipe, perfect for the holidays

This jackfruit vegan pozole is a hearty, spicy, and satisfying soup. It is an adaptation of my grandmother's recipe, perfect for the holidays
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Jackfruit Vegan Pozole Rojo

Total Time 40 minutes
Servings 6 servings
Author Dora Stone

Ingredients

  • 1 can (29 oz.) White hominy, drained, rinsed
  • 3 quarts Vegetable Stock
  • 5 Chile guajillo, dried, stemmed and seeded
  • 2 Chile ancho, dried, stemmed and seeded
  • 5 Chile de árbol, dried, stemmed and seeded
  • 6 cloves Garlic
  • ½ Onion, white
  • 1 tbsp. Vegetable oil (optional)
  • 2 cans (20oz./ea) Young green jackfruit brine, drained
  • 1 Zucchini, medium, cut into dice

Toppings

  • 1 White onion, small, minced
  • 6 Red radishes, sliced into batons
  • 2 tbsp. Oregano, dried
  • ½ Green cabbage, cored, thinly sliced
  • 4 Limes cut into quarters
  • 1 bag Corn chips or tostadas

Preparation

  1. In a large pot, combine the vegetable stock and hominy and bring to a LOW simmer.

  2. While the hominy is simmering, remove stems and seeds from the chile ancho, arbol, and guajillo. Rinse and place in a medium pot with water.
  3. Bring pot to a boil over medium-high heat. Reduce heat and simmer for 10 min.
  4. Drain chiles, but reserve 1 ½ cups of the chile water. Place chiles, garlic and onion in the blender, add the chile water and blend until smooth. Strain.
  5. To prepare the jackfruit, drain the jackfruit, rinse, and pat with paper towels. Cut out the core of the jackfruit (tip of the triangle pieces), and cut pieces in half. Heat 1 tbsp. of oil in a large sauté pan set to medium heat. Add the jackfruit and cook for 3 -4 minutes on each side or until it begins to brown. Pour the chile sauce over the jackfruit and reduce heat to low-medium. Simmer for 10 minutes or until jackfruit begins to break down and the sauce has thickened slightly. Use a fork to shred the jackfruit as it cooks down. Season with salt and pepper.
  6. Your hominy should still be simmering very slowly. Scoop out one cup of the hominy-vegetable stock mixture and blend until smooth. Pour this back into the pot with the hominy

  7. Raise heat to medium-low, and add the zucchini and shredded jackfruit with sauce. Let simmer for 8- 10 minutes or until the zucchini is tender. Season to taste with salt and pepper. 

  8. Serve your pozole with all of the toppings on the side.

Chef's Notes

If you don’t have access to jackfruit you can use 2lbs. of mixed mushrooms or soy curls instead. You can substitute the zucchini with chayote with excellent results. If you like your pozole really spicy serve it with this salsa macha from Mexico in my Kitchen

 

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Vegan Mexican Meatball Soup

I didn’t think it was possible, but it is. You can make vegan Mexican meatball soup! I happened upon an instagram account @vegan_mexican and they kept posting pictures of vegan Mexican meatball soup. I almost lost it right there and then. My grandma used to make this soup for me growing up and I have very fond memories of this. So naturally I contacted the account to see if they wanted to share the recipe with you and they said yes! Here is a small interview with the author of the recipe and instagram account, Brianna García.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

1.  Tell us more about yourself where you are from, and how you became vegan. 

My name is Brianna García and I’m from California. I reside in the Los Angeles/ Anaheim area. I became vegan after becoming interested in organic/natural living and knew that veganism was for me. I had previously gone vegetarian in my teens and had always wished I was vegetarian again didn’t think it was possible to go vegan until I made the plunge and I’ll never look back! I also love the animal and environmental friendly impact veganism has.

2.  What do you think is your biggest challenge as a vegan?

The biggest challenge I would say is convenience. It’s not difficult being vegan. There’s so many vegan options. I just wish there was vegan restaurants and vegan grocery stores on every corner like there is with a McDonalds.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

3.  The recipe is your moms. Is your mom vegan? How about the rest of your family?

The non vegan recipe is my mothers. I asked her to show me how she made albondigas so that I could do my vegan take on it. I wanted it to be authentic as possible, but vegan. She isn’t vegan. However, I have helped her implement a lot more vegan/organic things into her diet. Nobody but my partner is vegan.

4.  What are some of your favorite go to vegan recipes?

My favorite go to vegan recipes are the ones that are quick to make when I’m lazy and hungry. I seriously love vegan potato tacos, and they’re so easy to make. All I had to substitute was the cheese for a vegan one. I usually make Gardein dinners quite often too. I also used to make organic vegan fruit smoothies a lot for breakfast. It’s amazing how delicious fruit tastes with no added terrible ingredients.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

5.  Where can people find you and your recipes?

On my Instagram account at @vegan_mexican. 

Thank you Brianna for sharing your amazing recipe with us. My family really enjoyed it and it brought back sooo many memories.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

The Recipe: Vegan Mexican Meatball Soup

Brianna did an excellent job at making this recipe very detailed, so you shouldn’t have a problem at all following along. The recipe calls for two things that no matter what, you cannot substitute. Those are gardein beefless ground and the new follow your heart vegan egg. (This is not an ad. No monetary compensation is being provided by gardein or follow your heart.) If you don’t use these, your meatballs might fall apart while cooking, like mine did the first time I made this soup. This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs. Enjoy!

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.
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Vegan Mexican Meatball Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Brianna Garcia

Ingredients

  • 1 Tomato, medium
  • 1/4 White or yellow onion
  • 2 Carrots, regular size
  • 1-2 Celery stalks
  • 2-3 Caloro yellow peppers
  • 3 Potatoes, small, cut into quarters
  • 1 Mexican zucchini, small
  • 3 sprigs Cilantro
  • 6-8 Mint leaves
  • 1 tbsp. Avocado oil, Any cooking oil is fine
  • 1 package Gardein ground beef crumbles, defrosted (see note)
  • 1 package Follow Your Heart vegan egg package (You need about "2 eggs")
  • 1/3 cup White rice, long grain, raw
  • 1 tsp. Black pepper
  • 1 tsp. Garlic salt (garlic powder & salt works just 1/2 tsp of each)
  • Vegan flavorings (I use 2 vegan not chicken and vegetable bouillon)

Preparation

  1. First you will need to dice the tomato and onion. Make sure they are not large pieces. You're going to sauté that with the 1 tablespoon of cooking oil in a large cooking pot that you will also be cooking the albondigas in.
  2. After you're done sautéing the tomato and onion, you will add water. Depending on how large the pot you're using, add water to about 1/2 or 3/4 of the pot will work. Use your best judgement. (Remember you will be adding vegetables later so make sure there is enough water for the soup.) Bring to a boil.
  3. Once it's boiling, add salt, and vegan flavorings. Two of the not chicken and two of the vegetable bouillon cubes. (Depending on if you get the low sodium, you will need to add a lot more salt for flavor and taste until it's to your liking). Pepper is optional to add for flavor.

  4. Next comes the making of the albóndiga. I recommend only Gardein ground beef. As it doesn't crumble as easily. Make sure you defrost it beforehand so it is not frozen.
  5. Grab a bowl, and add the package of Gardein beef. Then add 1 teaspoon of black pepper, 1 teaspoon of garlic salt, and 1/3 of the white rice. Mix all together and add about 5-6 finely cut mint leaves into the mix. Adding the vegan egg last is easier as it can become messy.
  6. You will need to make about 2 vegan eggs, and when mixed properly add it to the ground beef mixture. Make sure it's eggy enough to form an albóndiga that stays in shape. Mix all together and form the albóndigas (Meatballs).
  7. One bag of the gardein beef will make about 6 very large albondigas, or even 10 small albondigas. However small or large you shape them, that number can drastically change.

  8. As soon as the vegan flavorings, salt, and or pepper have been added and mixed in well and it's been boiling, add the albondigas.
  9. It's crucial that once you've added in the albondigas to make sure that when you stir it around you're not making very much contact with the albondigas as you don't want them to fall apart but to keep their shape. Cook for 15 minutes or so.
  10. Meanwhile chop up carrots, celery, and the calabaza. Do quarter cuts for the potato.
  11. Add the cut up carrots, celery, calabaza, potato and yellow peppers (do not cut). You can lower this from boiling to medium low until vegetables are cooked. Cover pot and let it thoroughly cook together for about 15 minutes then add cilantro for finishing touch and let cook for a few minutes and you should have vegan albondigas! Don't forget the warm tortillas! Or even avocado slices!

Chef's Notes

The recipe calls for two things that no matter what, you cannot substitute. Those are gardein beefless ground and the new follow your heart vegan egg.If you don't use these, your meatballs might fall apart while cooking

 

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Vegan Chiles Rellenos

Sometimes the heart wants what it wants, and it just so happens that this heart wants chiles rellenos.  Are vegan chiles rellenos even possible? Yes they are my friends! At first I was doubtful, I wasn’t sure of this was going to work, but after a couple of tries, the result was truly fantastic! They are crispy, melty, and spicy. Everything a chile relleno should be.

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.

I just want to be crystal clear and honest with you, and tell you that they are not healthy. They are fried in oil, lots of it! However, they are still 100% vegan. A couple of weeks ago I told you that I was trying to drop oil from my diet, and I am still trying (very unsuccessfully). How weird is it that I had an easier time giving up dairy? Like I said before though, sometimes there are special occasions and moments in our lives that call for a special dish and nothing else will do except a chile relleno. However, if you are looking for a healthy option you can try this chile relleno stuffed with quinoa, zucchini, and corn that is topped with a chipotle cream sauce.

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.

The Recipe: Vegan Chiles Rellenos

For this version I have stuffed the chiles with two types of cheeses. I am not a fan of the processed vegan cheeses, but I thought I would go a little bit out of my comfort zone and try to use the Follow Your Heart monterey jack to stuff one of the chiles. The other one is stuffed with my macadamia nut queso fresco. Both of the cheeses worked very well with the dish. The Follow Your Heart cheese is very much like a traditional cheese, you can grate it, slice it, and melt it. However it did not melt during the frying process, so after I removed the chile from the oil I put it in the microwave for a couple of seconds to melt the cheese. The macadamia nut cheese behaves like a queso fresco, you can spread it but not melt it. I think it worked very well in the chiles rellenos. My favorite was the one made with the macadamia nut cheese, but be sure to try both and let me know which one is your favorite. Enjoy!

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.
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Vegan Chiles Rellenos

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Author Dora S.

Ingredients

  • 4 Poblano peppers, roasted, peeled
  • 10 oz. Vegan cheese*
  • 3 Tomatoes, large
  • 2 cloves Garlic, chopped
  • ½ Onion, peeled, chopped
  • 2 -3 cups Vegetable oil

Batter

  • 1 cup Flour, all-purpose
  • 1 cup Cornstarch
  • 1 tsp. .Kosher salt
  • 1 ½ cups Soda water, cold

Preparation

  1. Once your poblano chiles are roasted and peeled, using a knife, make a vertical cut from the stem to the tip of the chile.
  2. Fill with your favorite vegan cheese, close the chile, and secure with toothpicks. Set aside.
  3. To make the sauce: Place the tomatoes, garlic, and onion in the blender and process until smooth.
  4. Heat a medium sauce pot to medium heat and add the tomato sauce. Simmer for 7 – 10 minutes or until the sauce begins to thicken. Season with salt and pepper. Set aside.
  5. To make the batter: combine the flour, cornstarch, and salt in a large bowl. Pour in soda water and whisk until combined.
  6. Heat two inches of oil in a high sided pan to 360°F. Dip each chile into the batter, letting excess drip off, then place in oil and fry until golden, about 5 minutes on each side.
  7. Remove the chiles and place on a plate lined with paper towels to absorb excess oil.
  8. Serve the chile on top of a plate of the tomato sauce

Chef's Notes

This recipe was tested with two vegan cheeses. The first one Follow Your Heart monterey jack. This cheese behaves very much like traditional cheese, you can grate it and stuff it into your chiles. It did not melt during the frying process so after I finished frying the chile I put it in the microwave for a couple of seconds to get it to melt. The second cheese is my macadamia nut queso fresco, which doesn’t melt, but behaves very much like a fresh farmer’s cheese. Both cheeses gave good results.

 

 

 

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18 Delicious Vegan Enchiladas

18 Delicious Vegan Enchiladas

1.Roasted Tomatillo Enchiladas

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.dorastable.com

Filled with a poblano pepper, bean, and vegetable sauté, topped with almond crema. Find recipe here.

2. Easy Black Bean Spinach Enchiladas

18 Vegan Enchiladas              healthyhappylife.com

Filled with a black bean and spinach sauté and topped with homemade sauce and lime cream. Find recipe here.

3. Enchilada Noodles

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!

              veggiesdontbite.com

These enchilada noodles are a sure favorite with the kids, with zucchini noodles, beans, spinach, tortillas, and a homemade sauce. Find recipe here. 

4. Vegan Potato Enchiladas

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!             healthyslowcooking.com

Filled with creamy potatoes and topped with vegan cheesse, and cilantro. Find recipe here.

5. White Bean Enchiladas Verdes

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!             connoisseurusveg.com

Filled with mashed white beans, and topped with salsa verde, zucchini, and corn. Yum! Find recipe here.

6. Gluten-Free Vegan Pumpkin Enchiladas

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!                laurenvacula.com

Filled with black beans and sweet potatoes, and topped with a chipotle pumpkin sauce and cashew cream. Find recipe here.

7. Enchilada Breakfast Casserole

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!       cheftographer.com

This one is almost too good to be true! Filled with corn, bean, zucchini, tofu scramble, enchilada sauce, and vegan cheese. Find recipe here.

8. Sweet Potato and Black Bean Enchiladas

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!                          cilantroandcitronella.com

Filled sweet potato, black beans, and green bell pepper. Topped with homemade sauce, avocado, and red onion. Find recipe here.

9. Kale and Mushroom Enchiladas Three Ways

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!                fitlivingeats.com

Filled with sauteed mushroom and kale, and topped with a salsa verde, avocado, and cilantro. Find recipe here.

10. Plantain Mole Enchiladas

Rich and creamy enmoladas filled with a garlic-plantain mash             dorastable.com

Filled with garlic mashed plantains, and bathed with am easy mole sauce. Find recipe here.

11. Mashed Potato Enchiladas Verdes

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!thymeandlove.com

Filled with garlic mashed potatoes and corn, and topped with a homemade salsa verde. Find recipe here.

12.Stuffed Summer Squash Enchilada Style

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!cheftographer.com

Summer squash stuffed with rice, beans, corn, “chicken”, and topped with vegan cheese and enchilada sauce. Find recipe here.

13. Enchilada Casserole

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!earthpoweredfamily.com

Filled with black beans, zucchini, mushrooms, and bell peppers. Find recipe here.

14. Vegan Burritos Enchilada Style

 

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!cearaskitchen.com

Filled with rice, white beans, mushrooms, and corn. Top with sauce and avocado lime dressing. Find recipe here.

15. Black Bean and Pumpkin Enchiladas

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!veggiesdontbite.com

Filled with black beans, pumpkin, and green chiles, and topped with tomatillo sauce and cashew cream sauce. Find recipe here.

16. Lentil Black Bean Spinach Enchiladas

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!veganricha.com

Filled with black bean, spinach, and lentils and topped sauce, avocado, red onion, and cilantro. Find recipe here.

17. Poblano Crema Enchiladas

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!                             loveandlemons.com

Filled with a mushroom and spinach sauté and topped with a poblano pepper cashew crema. Find recipe here.

18. Vegan Enchilada Power Bowls

18 delicious vegan enchiladas filled with veggies, beans, homemade salsa, and all kinds of toppings. There is an option for everyone!             fullofplants.com

All the beauty of an enchilada in a bowl. Find recipe here.

 

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Vegan Creamy Chipotle Pasta

I am obsessed with this creamy chipotle pasta. The sauce is so easy to make and pretty amazing when you realize that a couple of almonds can make a beautiful cream sauce. The smokiness of the chipotle and the acidity of the lemon juice make it irresistible.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

The sauce contains only 6 ingredients almonds, water, almond milk, chipotle, garlic, and lemon juice. Simply place everything in your blender and process until smooth. If you do not have a high powered blender you can soak the almonds overnight. I use raw unpeeled almonds because I prefer their flavor, but if you want an extra creamy sauce you can use blanched almonds. The sauce shouldn’t be heated because it could break, so when your pasta is done simple toss it with the sauce in a bowl. There is no need heat the pasta and sauce again in pan.

Our first week of homeschooling went really well. There was a bit of whining and moments of frustration, but overall the kids and I really enjoyed ourselves. I am only homeschooling one child, so I could see how doing multiple ones at the same time could be more complicated. Honestly, if you had told me 8 yrs. ago that I was going to be a vegan homeschooling mom I would’ve laughed in your face! Never say never.

Last week we went on another hike in Kealia Trail in the north shore of Oahu, and once again I overestimated my capacity to carry a 29 lb. toddler up a mountain. The hike was not very difficult, but it was very long. We must have stopped a dozen times to rest, but we made it! I am really loving the hiking part of this Hawaiian adventure.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

 

The Recipe: Vegan Creamy Chipotle Pasta

The sauce is best used immediately. I also love pouring this sauce on top of my baked potatoes or as a sauce for my chiles rellenos. Enjoy!

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.
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Vegan Creamy Chipotle Pasta

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 2 servings
Author Dora S.

Ingredients

  • 1/2 cup Almonds, whole, raw
  • 1/4 cup Almond milk, unsweetened
  • 1 ea. Chipotle pepper in Adobo, only one of the peppers in the can
  • 1 clove Garlic
  • 3/4 cup Water
  • 1/2 cup Tomato, fire roasted, canned
  • 1 tbsp. Lemon juice, fresh
  • 1/2 lb. Spaghetti, whole wheat
  • 1 tbsp. Cilantro chopped

Preparation

  1. Place the almonds, almond milk, water, chipotle, garlic clove, roasted tomato, and lemon juice in a blender and process until smooth. Season with salt and pepper.
  2. Boil pasta according to the instructions on the box. Drain and place in a large bowl.
  3. Pour chipotle sauce over pasta and mix well.
  4. Serve with chopped cilantro on top.

Chef's Notes

This sauce is best served immediately. If you do not have a high powered blender soak almonds overnight. For an extra creamy sauce use blanched almonds instead.

 

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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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Mexican Stuffed Baked Potato – Vegan

Who doesn’t like a stuffed baked potato? There’s nothing quite as satiating and versatile as a potato. This Mexican stuffed baked potato is my go-to lunch. It is made with ingredients I usually already have in my fridge. I just pop the potato in the microwave and stuff with broccoli, black beans, chopped tomato, and salsa verde. It hits all the right spots and it is packed with approximately 18 grams of protein.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

Hawaii keeps surprising me at every turn. I have joined a Catholic homeschool group to get to know some other families and ask all the questions possible about homeschooling before we make our decision. Recently we went on a hike with the group to Lulumahu falls. It was amazing, but if I had known it was going to be so challenging I probably wouldn’t have gone! I was wearing my 2 yr old on my back, and I think she weighs about 29lbs. One of the moms assured me the hike was kid friendly, but that I should wear shoes because we would be walking through water. I thought to myself that we would probably cross a small stream or something. We climbed over boulders, crouched under fallen trees, walked through several streams, and walked deep into the rainforest. It took us about an hour, but we ended up at a beautiful waterfall. Dylan kept saying, ” Mom, this is a real adventure!!” It really was, and mommy felt it all over her sore muscles the next day.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

The other day we passed by a house that was selling mangoes. Their yard was riddled with giant mango trees, the bright yellow, red and green mangoes weighing down the branches. They were selling them for $1.50 a pound so I bought 6 lbs. I have to say the mangoes were some of the best I have ever tasted. The kids are eating them faster than I can peel them. Another day we were at the beach, and there was a beautiful woman sitting there staring at the sunset. There were hardly any people left at the beach, since it was so late. I kept staring at her because I though she was so beautiful with her long black hair and dark skin. All of a sudden she broke out a ukulele and started playing. I was so mesmerized I couldn’t find my phone in time to record her. It was a beautiful spontaneous moment that can best depict what living in Hawaii has been like so far. I hope there are many more beautiful moment to come!

 

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

The recipe: Mexican Stuffed Baked Potato

This recipe is incredibly easy to make and very adaptable. If you don’t have broccoli you can use zucchini. You can also add corn or cilantro. The possibilities are endless. I decided to use salsa verde because I really like it, and I had it in the fridge that day, but you can use any salsa you like. If you are looking for something more creamy you can use this spicy chipotle cream. Enjoy!

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.
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Mexican Stuffed Baked Potato - Vegan

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 servings
Author Dora Stone

Ingredients

  • 2 Russet potatoes large
  • 1 hd. Broccoli, cut into florettes, steamed or boiled
  • 1 cup Black beans canned, drained
  • 1 Tomato large, diced
  • 3/4 cup Salsa verde

Preparation

  1. Cook potatoes on high in microwave for 5 minutes or bake in oven at 425F for 50 to 60 minutes.
  2. Make a cut lengthwise in the potatoes and stuff with cooked broccoli, black beans, and diced tomato.
  3. Pour salsa verde over the whole thing.

Chef's Notes

You can add corn and cilantro or any other vegetable you like. You can also use any salsa you like. If you are looking for a more decadent sauce you can use this chipotle cream sauce.

 

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Vegan Rajas con Crema Tacos

Rajas con crema is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour “crema” is poured over the whole thing. It is spicy, creamy, and incredibly satisfying. Of course, the best way to eat this is in a taco. These vegan rajas con crema tacos will even impress your omnivore friends.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

There’s something about the smell of roasting poblano peppers that evokes so many food memories and recipes. Before going to culinary school my dad had me work at his restaurant for 6 months. Let’s just say the cooks weren’t too happy to have me around. I peeled a lot of potatoes and cracked a lot of eggs. I’ll never forget the time they had me roast and peel tray after tray of poblano peppers. They of course could do it without even thinking, no gloves, quickly, one after the other. I think it took me about 3 hours to get them done, and by the end I was almost crying (or maybe I was crying) because my hands were burning. I’m sure they had a kick out of that.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

Poblano chiles are readily available almost anywhere in the United States. I am even able to find them here in Hawaii! They are very versatile and can be used in soups, tacos, pasta, enchiladas, stews, and they can even be stuffed and fried. They are relatively mild on the heat scale depending on where you live. Roasting and peeling them is not complicated, as you can see in this video. This is a perfect summer dish for using up all of the sweet, tender corn at your farmer’s market. If you are staying away from nuts, you can omit the “crema” and serve with a salsa instead.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

The heat here in Hawaii is starting to rise and ice cream, paletas, and aguas frescas have been on my mind lately. What recipes would you like to see?

https://youtu.be/f_ZuEDjgu9k

 

The Recipe: Vegan Rajas con Crema Tacos

This recipe is pretty straight forward. You can skip the roasting of the poblano peppers if you’re in a hurry, but they will not be as tender as if you had roasted them. The crema can me made without oil by substituting it with unsweetened almond milk. I use the almonds with the peel on because I prefer the flavor, but if you are looking for a really white crema, you can use blanched almonds instead. Enjoy!

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying
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Vegan Rajas con Crema Tacos

Cook Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Author Dora Stone

Ingredients

Filling:

  • 5 Poblano peppers,roasted, peeled, seeded, cut into strips
  • 1/4 Water
  • 1 Onion, white, large, thinly sliced
  • 2 cloves Garlic, minced
  • 3 ears Corn, kernels sliced off
  • ½ cup Vegetable stock or broth

Crema:

  • ½ cup Almonds, raw
  • 1 clove Garlic
  • ¾ cup Water
  • ¼ cup Almond milk, unsweetened
  • 1 tbsp. Lemon juice fresh

Preparation

To make the filling:

  1. Heat a large sauté pan to medium heat, add water. Add the onion and sweat for 2-3 minutes or until it is tender and translucent.

  2. Add corn, garlic, and ½ cup of vegetable stock, cover and let steam until corn is tender, about 3 – 4 minutes.
  3. Add the poblano peppers and let cook for 1 minute more. Season with salt and pepper. Remove from the heat and let cool slightly.

Almond Crema:

  1. Place the almonds, garlic, water,almond milk, and lemon juice in the blender and process until smooth. Season with salt and pepper. Pour the almond crema over the cooled filling and mix well.

  2. Serve with warm corn tortillas.

Chef's Notes

To save time you can skip the roasting and peeling of the poblanos, but they will not be as tender or flavorful.
* You can substitute the oil in the crema with unsweetened almond milk with the same results.

Here are some other delicious taco recipes you can try as well:

25 Vegan Tacos for 5 de Mayo

Chickpea and Spinach Tacos

Spicy Zucchini Black Bean Tacos

Carrot and Sweet Potato Tinga Tacos

Potato and Chorizo Tacos

 

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Mexican Vegan “Tuna” Salad

We have been in Hawaii a little over a month now, and boy has it been a roller coaster. Finding a car and a place to live was stressful and crazy. For days I dragged the kids from one place to the next with no success. My husband started working right away, so it was just me and the kids trying to figure things out. It took me 2 weeks to find a place, but we really like it. It even has a little backyard! Our stuff miraculously got here pretty quickly, instead of the 4 weeks they said it was going to take. I’m not going to lie, it hasn’t been easy, but amidst all the stressfulness of moving, we have spent hours playing in the sand and swimming in the cristal clear water of Oahu. We have also been to the Dole pineapple plantation, the north shore, Waikiki, Honolulu, and we still have so much more to explore. The beaches here are amazing, the people are so friendly, and the culture is truly unique. I have so much to learn.

The one thing that has been truly shocking is how incredibly expensive groceries are. Of course, we had heard this before, but I was still shocked at the price difference. Some items are 3 to 4 times as expensive as on the mainland. To help with this I subscribed to a CSA at Aloun farms, which is a really good deal. We are definitely going to have to stick to a meal plan to try and save some money.

Mexican Vegan "Tuna" Salad, spicy, creamy and the perfect protein packed lunch, with smashed chickpeas, tomatoes, onion, chile, and mayo Mexican Vegan "Tuna" Salad, spicy, creamy and the perfect protein packed lunch, with smashed chickpeas, tomatoes, onion, chile, and mayo

Mexican Vegan "Tuna" Salad, spicy, creamy and the perfect protein packed lunch, with smashed chickpeas, tomatoes, onion, chile, and mayo

Mexican Vegan "Tuna" Salad, spicy, creamy and the perfect protein packed lunch, with smashed chickpeas, tomatoes, onion, chile, and mayo

 

Ko Olina Hawaii

Before coming here, I was unsure whether I would be able to get the Mexican ingredients I would need to continue posting vegan Mexican recipes, but I have been pleasantly surprised. Hawaii grows chayote and jicama locally. I quickly found my favorite hot sauce and chili powder. There’s a local tortilla factory which is a good tortilla option, but they are not as good as my favorite Tortilla Land uncooked corn tortillas that I found at a Safeway! There’s one thing though, salsa is expensive. One quart of fresh salsa is $6 -8 and the canned stuff is a little bit cheaper than that. This has me thinking I should start selling my own homemade salsa.

Mexican Vegan "Tuna" Salad, spicy, creamy and the perfect protein packed lunch, with smashed chickpeas, tomatoes, onion, chile, and mayo

I am still unsure about what we are going to do about school in the fall. You hear pretty bad things about the level of education in the public schools and the private schools are expensive. I can’t believe I am going to say this, but I’m considering homeschooling. The only problem with that is that I’m so scared of doing it. I have a very active 6 year old boy and 2 year old girl, I don’t know if I have the patience and the stamina to homeschool. I’m afraid there will be more bad days than good days. Homeschooling mamas help me! How do you do it?

I will keep you posted on our new Hawaiian adventures and in the near future incorporate a little Hawaiian flair into the recipes.

Dole Pineapple Plantation

Dole Pineapple Plantation

Mexican Vegan “Tuna” Salad

When I was a new vegan I kept seeing recipes for vegan “tuna” salad. I was never a big tuna salad fan so I wasn’t really interested in trying it, until finally I gave in and boy was I missing out! I first tried Post Punk’s Kitchen Chickpea Salad Sammiches and I loved it. For my version I smashed chickpeas, tossed them with tomatoes, onion, and serrano chile, a splash of lime juice and a dollop of vegan mayo to make an easy protein packed lunch. Instead of lime juice though I like to use the liquid from the jalapeños en escabeche, and that takes me straight back to my mom’s kitchen. This salad is best served in a sandwich or on tostadas topped with avocado slices. Enjoy!

Mexican Vegan "Tuna" Salad, spicy, creamy and the perfect protein packed lunch, with smashed chickpeas, tomatoes, onion, chile, and mayo

Mexican Vegan "Tuna" Salad, spicy, creamy and the perfect protein packed lunch, with smashed chickpeas, tomatoes, onion, chile, and mayo
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Mexican Vegan "Tuna" Salad

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

Ingredients

  • 1 (14.5 oz) can Chickpeas, drained, rinsed
  • 1 cup Diced tomatoes, fresh
  • 1/4 cup White onion, finely chopped
  • 1 Serrano chile, finely chopped
  • 1 tsp. Vegan mayo *
  • 1/2 - 1 tbsp. Pickled jalapeño liquid or lime juice

Preparation

  1. Place chickpeas in a shallow bowl and use a fork to mash them up.
  2. Add tomatoes. onion, serrano and mix well.
  3. Add the vegan mayo and 1/2 tbsp. of pickled jalapeño liquid or lime juice. Mix well.
  4. Season and taste. If necessary add remaining 1/2 tbsp. of pickled jalapeño liquid or lime juice.
  5. Place salad in fridge for 15 to 20 min. (optional)
  6. Serve on a sandwich or on tostadas.

Chef's Notes

If you cannot find vegan mayo or don’t have it on hand, you can use mashed avocado instead. I prefer this salad cold, thus the time resting in the fridge, but it is not necessary. You can also add 1 tbsp. of nori flakes to make the salad more “fishy”.

Vegan Tamales Unwrapped

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