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Vegan Chilaquiles Rojos

” Mom, why can’t we just have the regular meatballs? I just want the regular ones ok,” said 5 yr. old Dylan as he suffered through another attempt at mom’s vegan meatballs in tomato-chipotle sauce. I’m in the process of writing a free e-book for you guys and I’ve been testing recipes, but for some reason I decided to try and make a vegan meatball. Oh the irony, even as I’m typing it now it seems so wrong. Let’s just say Dylan has not been a fan of this cooking experiment. I think it might be time to give up and come up with a new dish for the e-book. Sigh. In the meantime here is a recipe for vegan chilaquiles rojos.

This recipe for vegan chilaquiles rojos is a great way to have a hearty and healthy breakfast. They are spicy, rich, and a bit creamy.

Breakfast is one of the hardest things when you first decide to go vegan or switch to a plant-based diet. Believe me, you get tired of oatmeal pretty fast, and sometimes you just want something hearty and savory. I haven’t been brave enough yet to try a tofu scramble, but I know plenty of people who enjoy a good one. That’s where these veggie chilaquiles come in. They are crunchy, spicy, and just the right amount of creamy.

This recipe for vegan chilaquiles rojos is a great way to have a hearty and healthy breakfast. They are spicy, rich, and a bit creamy.

The Recipe: Vegan Chilaquiles Rojos

I’ve used an almond crema to off-set the heat in the dish. Why an almond crema? I’m going to tell you a little secret. I don’t like cashew cream, gasp! I know, I’m a pretty bad vegan, but it’s just too sweet for me. I don’t think it goes very well with Mexican food, that’s why I’ve come up with my own version of crema. You can adapt this recipe and add tofu, eggs, cheese, or chicken for a richer version or keep it light with just the veggies and almond crema. Enjoy!

Veggie chilaquiles. Spicy, rich, and creamy. A vegan recipe.
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Vegan Chilaquiles Rojos

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

Ingredients

Vegetable Sauté

  • 1 tbsp. Vegetable oil
  • 2 Zucchini, diced
  • ½ hd. Broccoli florets
  • 2 Tomatoes, diced
  • 2 Garlic cloves, minced
  • ¼ cup Vegetable broth or water
  • ½ cup Black beans, canned or home-made
  • 1 cup Spinach, chopped

Sauce

  • 4 Chile guajillo, devained and seeded
  • 2 cans (14.5 oz) Diced tomatoes
  • 1 Onion, white, chopped
  • 4 Garlic, cloves
  • 4 Serrano chiles, chopped
  • 24 Corn tortillas, cut into triangles, 12ths
  • 1 cup Vegetable oil
  • 1 Avocado sliced
  • 1/4 cup Chopped cilantro

Almond Crema

  • ½ cup Almonds, whole, raw
  • ¼ cup Vegetable oil or almond milk
  • 1 Garlic clove
  • ¾ cup Water
  • 1 tbsp. Lemon juice, fresh

Preparation

  1. Vegetable Saute: Heat 1 tbsp. of oil in a large sauté pan to medium-high heat. Once oil is hot, add zucchini and cook for 2 minutes, stirring often. Add the tomato, and garlic, and let cook for 1 minute more. Add broccoli and ¼ cup of water and cover. Lower heat to medium and cook for 1-2 minutes or until broccoli starts to get tender. Add black beans and spinach. Stir. Season with salt and pepper and set aside.
  2. Sauce: Boil water in a small pot. Place the dried guajillo chiles in the water and simmer for 5 min. Drain and place in the blender with the tomato, onion, garlic, and Serrano chiles. Blend until smooth. Strain. Pour finished sauce into a large pot and simmer for 5 min. Set aside.
  3. Pour vegetable oil into a heavy-bottomed pot , enough to cover about 2 inches of the bottom. Heat to about 350F at medium-high heat. Fry the tortilla triangles in batches until golden brown. Place the fried tortillas on a paper towel lined tray and let cool.
  4. Crema: Put the almonds, oil, garlic, lemon juice, and water and blend on high until the mixture has thickened and is smooth. About 2 min. Set aside.
  5. Assemble: Toss the tortilla chips with the tomato sauce in the large pot where it was simmered. The tortillas will begin to soften, but we don’t want them completely soft, so plate the tortillas and sauce immediately. Top with ½ cup of the veggie mixture, chopped cilantro, avocado slices, and drizzle with the crema.

Chef's Notes

For a healthier version bake the tortilla chips in the oven at 350F for 30 min. or until crispy and golden brown.

 

[yumprint-recipe id=’37’]

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Potato Gorditas

I have a confession to make. This is kind of embarrassing, but I’m going to tell you anyway. I have a huge culinary crush on Rick Bayless. Why am I telling you this? Well, because to make these potato gorditas I didn’t make my own salsas.

I bought the tomatillo salsa and the double roasted tomato salsa. The Frontera brand is named after Rick Bayless’s restaurant in Chicago. When I graduated school I applied for a job at his restaurants, but there were no positions available. Then a couple of years later, Thomas and I went to the James Beard Awards in NY and he was there!

This vegan recipe for potato gorditas is easy to make! Gorditas are a type of corn griddle cakes that you can stuff with almost anything.

 

Oh my gosh I can’t believe I’m going to tell you the next part, but here it goes. I wanted to go up to him and just introduce myself and say thank you for everything he’s done for Mexican cuisine in this country, but I didn’t want to be lame. The people at the James Beard Awards are mostly all restaurant professionals, it’s not the kind of party where you ask people for autographs. So instead I just kind of followed him around for a little bit, at a distance of course, while I gathered enough courage to do the grown-up thing and casually introduce myself. I couldn’t do it. Maybe next time, Rick Bayless, maybe next time.

This vegan recipe for potato gorditas is easy to make! Gorditas are a type of corn griddle cakes that you can stuff with almost anything.

The Recipe: Potato Gorditas

Anyway, the salsas are really good and he also has some other products as well. Back to the recipe. Sheesh! These gorditas are the real deal. They’re easy to make and they’re gluten-free. I love my gorditas with cheese, but in this case we’ve filled them with potatoes in salsa verde and salsa roja. Gorditas are actually my go-to easy family dinner. Whatever you do, do not go to Taco Bell and try their gorditas, just don’t. Serve these with more salsa and guacamole. Enjoy!

This vegan recipe for potato gorditas is easy to make! Gorditas are a type of corn griddle cakes that you can stuff with almost anything.

Corn gorditas stuffed with potatoes in tomato and tomatillo salsas. A vegan recipe.
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Potato Gorditas

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 gorditas
Author Dora Stone

Ingredients

  • 4 Russet potatoes, peeled, cut into small dice
  • 2 cups Maseca* corn masa flour.
  • ¼ tsp. Salt, kosher
  • ¼ tsp. Baking powder
  • 2 ¼ cups Warm water
  • 1 cup Salsa Verde, or your salsa of choice
  • 1 cup Salsa Roja, or your salsa of choice
  • 1 tbsp. Vegetable oil Optional

Preparation

  1. Place potatoes in a pan with cold salted water, bring to a boil and immediately turn heat down to a simmer. Cook potatoes until fork tender, about 15 min. Drain potatoes and set aside.
  2. Meanwhile, in a large bowl combine the masa flour, salt, and baking powder. Pour in 1 ¾ cups of warm water. Mix with your hand. The dough should be the consistency of soft playdough. If it is too dry add more water, until you reach the desired consistency. Cover with a moist paper towel and let rest 5 min.
  3. Set a large sauté pan to medium heat and add 1 cup of salsa verde. Bring to a simmer and add half of the potatoes. Stir to coat potatoes with sauce. Season and remove from heat. Repeat these steps with a different pan, the rest of the potatoes, and the salsa roja.
  4. Uncover your dough and divide it into 2oz. balls. You will be able to make about 12ea. Place on a surface covered with plastic wrap. Flatten the balls with your hands to make a round patty about 1/3 in. thick. Continue this process with the rest of the balls.
  5. Set a large cast-iron pan, comal or griddle to medium-high heat. Add 1 tbsp. of oil (optional). Once the oil is hot add the masa rounds and let cook for 3 min. and then flip. Let cook for 3 -4 min more until brown spots appear on the gordita and it is hard to the touch.
  6. Repeat with the rest of the rounds. Then, using a sharp serrated knife cut a slit in the edge about half-way around its circumference, making a sort of pocket. Fill each gordita with the desired potato mixture. Serve with sliced avocado or guacamole.

Chef's Notes

These gorditas can also be fried in a shallow pan with oil at 350F. Fry 2-3 minutes on each side until golden brown, then cut, and fill.

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Plantain Mole Enchiladas

I love mole, but it takes quite a while to make and it requires so many ingredients. What if I told you that you could make it in under 40 minutes? That’s right 40 minutes and vegan! This recipe for enmoladas de plátano macho, otherwise known as plantain mole enchiladas, combines the spiciness and richness of mole, with the sweetness of a garlic-plantain mash.

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Lentil Picadillo

Picadillo is one of those dishes that is a staple in every Mexican household. It is super easy to make and kids tend to love it. It was one of my favorites growing up. In northern Mexico it is traditionally made with ground beef, onions, garlic, chiles, and potatoes. In southern and central Mexico they add raisins, olives, and even fruit. You can also find picadillo in other Latin American countries. Perhaps the most famous is the Cuban version, which consists of ground or shredded beef, onions, peppers, potatoes, olives, and capers.

Read more

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Espagueti Verde Recipe – Vegan

I thought we could start off this new chapter of Dora’s Table with this vegan poblano cream sauce pasta, which is a modification of an espagueti verde recipe. My family usually makes it for Christmas, along with turkey, tamales, pozole, and buñuelos. This of course, is the dairy free version.

Where have I been in the last month? Where do I even begin? First of all, welcome to the new Dora’s Table. We have made a full transition to vegan Mexican recipes. However, you will still be able to find some of the vegan recipes published in the last 3 years that are not necessarily Mexican. Be patient with me while I’m figuring out all the kinks of running a self-hosted blog. All feedback and comments are appreciated.

This vegan espagueti verde recipe is creamy, spicy and rich. It is perfect for those craving a decadent sauce without all the added fat.

In other news, we have moved back to CA! It has been a crazy month, you can’t even imagine. We are all settled in now and I’m ready to get back to blogging. Our little baby Karina is growing like crazy and Dylan is pretty happy about kindergarten, and so is this mama. We love it here. We always did. I’m also getting excited about cooking all over again with the wide array of ingredients available here. It’s funny how quickly you can take things for granted. They are so many farms in CA and fresh produce is readily available. This differs greatly with the rest of the country.  Read more

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Spiced Sweet Potato Black Bean Burger

I dislike veggie burgers. They’re not burgers!!! Inevitably though, you will find yourself eating one, because they are commonly the only vegetarian-vegan options available at casual restaurants. Why make them at home then? Well, this recipe for spiced sweet potato black bean burger is pretty good, if I do say so myself. I usually make a big batch and freeze them. This way when I’m too lazy, tired, or out late doing stuff, I just pull some out of the freezer and make dinner, voila!

This spiced sweet potato black bean burger, is packed full of veggies and protein. Garam-masala and serrano pepper give it an extra kick

 

This spiced sweet potato black bean burger, is packed full of veggies and protein. Garam-masala and serrano pepper give it an extra kick

 

This spiced sweet potato black bean burger, is packed full of veggies and protein. Garam-masala and serrano pepper give it an extra kick

This spiced sweet potato black bean burger, is packed full of veggies and protein. Garam-masala and serrano pepper give it an extra kick

This spiced sweet potato black bean burger, is packed full of veggies and protein. Garam-masala and serrano pepper give it an extra kick

The addition of garam masala gives it a unique flavor and they are packed with veggies. The munchkin loves them. I do have to warn you, they are definitely not burgers. However, this doesn’t mean you can’t enjoy them on their own with a salad or in a whole wheat wrap. Alright lovely readers, it’s late, have a sweet night.

This spiced sweet potato black bean burger, is packed full of veggies and protein. Garam-masala and serrano pepper give it an extra kick

The Recipe: Spiced Sweet Potato Black Bean Burger

This burger is packed full of veggies and protein. I have added garam-masala and serrano pepper for an extra kick. I usually make these when I have leftover brown rice and quinoa. Enjoy!

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Spiced Sweet Potato Black Bean Burger

Cook Time 25 minutes
Total Time 25 minutes
Servings 9 servings
Author Dora Stone

Ingredients

  • 1/2 cup Diced yellow onion
  • 4 Garlic, cloves, minced
  • 1/4 cup Carrots, peeled, diced
  • 1/4 cup Celery, diced
  • 1/2 Serrano, diced
  • 1/3 cup Corn kernels, fresh or canned
  • 1 cup Sweet potato, cooked, peeled, mashed
  • 1 tbsp. Garam Masala
  • 1 tsp. Paprika
  • 1/3 cup Maseca, corn flour
  • 1 cup Black Beans, drained, canned
  • 1 cup Brown rice, cooked
  • 1 cup Quinoa, cooked
  • 1/4 cup Chopped parslet
  • To taste Salt kosher
  • To taste Black pepper ground

Preparation

  1. In the bowl of a food processor add onion, garlic, carrots, celery, serrano, and corn kernels and process until the vegetables are chopped finely but not pureed.
  2. In a large pan, set to medium-low heat, sauté vegetable mixture until all of the liquid has evaporated, about 5 – 7 minutes. Set aside and let cool for 5 min.
  3. In a large bowl combine brown rice, quinoa, beans, sweet potato, garam masala, paprika, corn flour, parsley, vegetable mixture, salt, and pepper.
  4. Place half of the mixture back into the food processor and pulse 3 times. Return mixture to bowl and mix well.
  5. Form into patties. Refrigerate for at least an hour before cooking.
  6. To cook, sauté in 1 tbsp. of oil for 2 -3 min. on each side until golden brown.
  7. Serve.

Chef's Notes

If the mixture still seems too wet, you can adjust the quantity of quinoa and brown rice accordingly.

 

 

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Vegan Chile Relleno Zucchini and Quinoa

In May, I wrote about wanting to quit blogging, so it might come as a surprise to you that I started a new blog! Unfortunately, for all you English speaking readers it’s in Spanish. I was born and raised in Mexico, which means Spanish is my primary language. I came to the U.S. as an international student in order to go to The Culinary Institute of America, thus the majority of my culinary education was imparted in English. I’m a embarrassed to say this, but I’m a bit more comfortable writing about food in English. However, my parents and a big chunk of my extended family do not speak English, and they have voiced their complains about not being able to understand anything I write. Oops!

This recipe for vegan chile relleno stuffed with zucchini and quinoa is an adaptation of a Mexican classic. It is bursting with flavor!

The reason I was hesitant to start a blog in Spanish was for the same reasons I was considering quitting this blog, it’s a lot of work! However, after receiving support and encouraging comments from a couple of readers, I am once again motivated to continue sharing recipes with you. Of course, it also really helps that the munchkin is in school full time:)

This recipe for vegan chile relleno stuffed with zucchini and quinoa is an adaptation of a Mexican classic. It is bursting with flavor!

 

This recipe for vegan chile relleno stuffed with zucchini and quinoa is an adaptation of a Mexican classic. It is bursting with flavor!

This recipe for vegan chile relleno stuffed with zucchini and quinoa is an adaptation of a Mexican classic. It is bursting with flavor!

 

This recipe for vegan chile relleno stuffed with zucchini and quinoa is an adaptation of a Mexican classic. It is bursting with flavor!

Monday is Mexico’s Independence Day, so in honor of a wonderful country, an amazing group of people, and one of the best cuisines in the world ( I might be a little bit biased here) is a recipe for chiles rellenos that is not traditional, but has all the flavor and complexity of Mexican cuisine.

The Recipe: Vegan Chile Relleno with Zucchini and Quinoa

Roasted poblano peppers are stuffed with a sauté of zucchini , corn , tomato, onion, garlic, and quinoa. They are slathered in a creamy chipotle sauce or you can use whatever salsa you like. If quinoa is not easily accessible to you, feel free to use rice instead. Enjoy!

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Vegan Chile Relleno with Zucchini and Quinoa

Cook Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Author Dora Stone

Ingredients

Zucchini Sauté (Calabacitas)

  • 1 tbsp. Grapeseed oil (optional)
  • 1 cup Onion, white, finely diced
  • 3 cloves Garlic, minced
  • 2 Ears of corn, cut into kernels
  • 1/4 cup Vegetable stock or water
  • 3 Zucchini, cut into large dice
  • 2 cups Tomato, fresh or canned, diced

Stuffed Peppers

  • 8 Poblano peppers, roasted, peeled, seeded 8 ea.
  • 3 cups Quinoa, cooked
  • Zucchini sauté, Recipe above
  • Creamy Chipotle Sauce (see note)

Preparation

  1. In a large heavy bottomed pot, set to medium heat; sweat the onion in 1 tbsp. of oil for 2 to 3 minutes until onion is translucent.
  2. Add corn and ¼ cup of water or veg stock, 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 2 minutes more.
  5. Season and reserve for later use.
  6. Stuff the bottom of the chiles with quinoa and top with zucchini mixture. Pour chipotle sauce on top and serve.

Chef's Notes

If you can’t find quinoa or don’t like it, you can use rice. You can find the recipe for the creamy chipotle sauce here. 

 

 

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Southern Vegan Grits

The first day of school is only eleven days away. It will mark the end of what seems to be an endless summer. The munchkin and I really need to meet some people. We are starting to get bored and that can only lead to trouble.

These creamy southern vegan grits are topped with a spicy charred okra, tomato, onion, garlic, and corn sauté. No dairy needed!

We have been living in Bluffton, SC for almost two months and so far we have been unimpressed with the food scene here and in Hilton Head Island. At first we were kind of disappointed, but then decided that we should just cook more at home. However, last week we took a day trip to Charleston and were pretty happy to eat some good food and enjoy some drinks while the munchkin played at Play Garden. (Drop-in childcare is the best! I’m baffled at why every city doesn’t have this, it’s genius.)

These creamy southern vegan grits are topped with a spicy charred okra, tomato, onion, garlic, and corn sauté. No dairy needed!

These creamy southern vegan grits are topped with a spicy charred okra, tomato, onion, garlic, and corn sauté. No dairy needed!

These creamy southern vegan grits are topped with a spicy charred okra, tomato, onion, garlic, and corn sauté. No dairy needed!

On the way there we stopped by the Carolina Cider Company. Their store is located on the side of the highway between Savannah and Charleston. It is an unadorned white house with a couple of signs advertising cider and free samples. We almost drove right past it! Its shelves are lined with jams, jellies, preserves, pickles and relishes. There are also homemade pies and sweet cherry, peach, and muscadine cider. We happily enjoyed a cold glass of cider on the porch. It was a welcome rest from driving.

These creamy southern vegan grits are topped with a spicy charred okra, tomato, onion, garlic, and corn sauté. No dairy needed!

We didn’t get to see much of Charleston. Since we only had couple of hours to ourselves we were not looking to do the tourist thing, we just wanted to eat.  We had appetizers at The Macintosh, drinks at the The Cocktail Club, and even more drinks at The Gin Joint. I have to say that I’m really enjoying this whole cocktail resurgence movement. Classic cocktails made with fresh ingredients are making a comeback, goodbye sour mix, hello handcrafted bitters, soda, and vermouth. We had some pretty great cocktails, but I especially enjoyed the butcher plate at Macintosh. The silky foie gras parfait, the glistening lardo, and the rich pork rillette paired perfectly with the homemade pickles and coarse mustard.

These creamy southern vegan grits are topped with a spicy charred okra, tomato, onion, garlic, and corn sauté. No dairy needed!

We were pleasantly surprised at what Charleston had to offer. All of the bartenders and servers we spoke to were very knowledgeable and professional. You could tell they had a real passion and respect for the craft. We are definitely going back! Inspired by our visit the hubby recreated a 100 yr. old punch recipe at home and I made charred okra and grits.

These creamy southern vegan grits are topped with a spicy charred okra, tomato, onion, garlic, and corn sauté. No dairy needed!

These creamy southern vegan grits are topped with a spicy charred okra, tomato, onion, garlic, and corn sauté. No dairy needed!

These creamy southern vegan grits are topped with a spicy charred okra, tomato, onion, garlic, and corn sauté. No dairy needed!

These creamy southern vegan grits are topped with a spicy charred okra, tomato, onion, garlic, and corn sauté. No dairy needed!

The Recipe: Southern Vegan Grits

Charred okra, sautéed with corn, tomato, green bell pepper, garlic, and onion top a plate of creamy grits. This dish is inspired by the classic shrimp and grits. Enjoy!

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Southern Vegan Grits

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

Ingredients

  • 1 cup Grits, white or yellow, coarse grind
  • 4 + 1/4 cup Vegetable Broth
  • 1 tbsp. Vegetable oil
  • 1 lb. Okra, cut into ½ in. pieces
  • 1 Onion, yellow, diced
  • 1 Ear of corn, cut into kernels
  • 3 Garlic, cloves, minced
  • 1 Green bell pepper, seeded, diced
  • 1 Tomato, large, diced
  • 1/4 cup Green onion, thinly sliced
  • 1 tsp. Red pepper flakes
  • To taste Salt kosher
  • To Taste Black pepper ground

Preparation

  1. In a large heavy bottomed pot, bring 4 cups of broth to a boil. Add the grits in gradually while stirring constantly.
  2. Lower heat to a simmer and cover. Stir constantly every five minutes to prevent grits from sticking.
  3. Cook for 20 to 25 min. or until grits are tender. Remove from heat and season with salt and pepper.
  4. While the grits are cooking, set a large sauté pan to high heat and add 1 tbsp. of oil.
  5. When the pan is hot, add the okra and cook for 5 – 6 minutes. Shake the pan every two minutes to let the okra brown evenly. Remove the okra from the pan and set aside.
  6. Using the same pan, turn heat down to low and add the onion and sweat for 2 -3 min. until translucent.
  7. Add corn and ¼ cup of vegetable broth. Cover and cook for 5 min. or until corn is tender and the liquid is close to evaporating.
  8. Add garlic and green bell peppers. Cook for 2 min. then add tomatoes, green onion, and red pepper flakes.
  9. Cook for 5 more minutes, until the tomatoes have begun to soften. Add okra back into the pan. Season with salt and pepper and serve over grits.

Chef's Notes

The okra is cooked at a high heat to prevent it from getting slimy. Make sure your pan is hot!

 

 

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Moroccan Vegetable Tagine

FoodArts is my guilty pleasure. I check the mail so often, surely the mail man thinks I’m stalking him! FoodArts is an industry magazine that has news, recipes, and the latest innovations in food and equipment happening now. Ok so maybe it’s not for everyone, but I really enjoy it. I usually pore over the pages and marvel at how quickly the industry changes, I try to find old classmates in the ” deep dish” section, and wish I could recreate the amazing recipes at home. Sigh.

Latest edition of FoodArts

Some of the recipes are simple and can be recreated; others have ingredients not available to the home cook like gum arabic and gellan gum; some use techniques like sous-vide cooking and pressure cooking that require special equipment; but mostly the recipes are just time consuming. The magazine is not geared to the home cook, so none of this should come as a surprise. I just can’t really justify spending 3 days on a dish when I know for sure that both the hubby and the munchkin would be happy with pasta, tomato sauce, and cheese. Oh wait! We’re not eating cheese right now so I guess just pasta and sauce.

Yes, we’re still doing the vegan thing, except for one day a week. The one day a week has really helped us to not get frustrated, and we usually try not to go overboard and pig out. With the exception of this week, when we ate at Trattoria Neapolis in Pasadena. The chef, Bryant Wigger, is a friend of ours and we couldn’t resist working our way through the menu. It has taken me the rest of the week to recover from my food coma.

 

Tagine cooking.

This recipe for Moroccan Vegetable Tagine is one of the best plant-based recipes we have tried yet. The flavors are intense and perfectly balanced. You can find the original recipe in the FoodArts issue of September 2012. It was created by Chef Laurence Jossel of Nopa in San Francisco. I have adapted it to fit my current needs and to make it more accessible to the home cook.

The Recipe: Moroccan Vegetable Tagine

moroccan vegetable tagine
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Moroccan Vegetable Tagine

Cook Time 45 minutes
Total Time 45 minutes
Servings 4 servings
Author Dora Stone

Ingredients

Spice Mix

  • 1 tbsp. Cumin, seeds
  • 1 tbsp. Fennel, Seeds
  • 1/4 tsp. Crushed red pepper flakes
  • 1/2 tbsp. Salt, kosher
  • 1/2 tbsp. Black Pepper, ground

Tagine

  • 2 cups Chickpeas, canned, drained
  • 1 can (14 oz.) Tomatoes, diced, canned
  • 4 cups Vegetable broth
  • 1 Orange, zest removed in wide strips
  • 1 Lemon, zest removed in wide strips
  • 1 Bay leaf, dried
  • 5 tbsp Olive oil
  • 1 Red onion, sliced
  • 2 Fennel bulb, sliced thick
  • 1/8 tsp. Saffron
  • 4 Carrots, large, cut into ½ in. chunks
  • 2 Garlic, cloves, thinly sliced
  • 1 tbsp. Thyme fresh, chopped
  • 1 lb. Yukon gold or fingerling potatoes halved
  • 1 head Cauliflower, cut into florets
  • 1 head Broccoli, cut into florets, blanched
  • 2 Zucchini, cut into ½ in. rounds
  • 1 cup Corn kernels, fresh or frozen
  • 1 cup Green beans, blanched

Garnish

  • 2 cups Green olives
  • 1 cup Almonds, toasted, roughly chopped
  • 1/4 cup Cilantro, fresh, chopped
  • 1/4 cup Mint, fresh, chopped
  • 1/2 cup Harissa sauce,
  • 1 cup Greek yogurt. (Optional)

Preparation

  1. Preheat oven to 400F.
  2. Combine vegetable broth, chickpeas, lemon and orange zests, can of tomatoes, and bay leaf in a large pot. Set aside.
  3. Combine spice mix in a small sauté pan set over medium heat and toast. Remove spices from pan and set aside. Once cool, grind in spice grinder.
  4. In a large bowl, combine red onion, fennel, 2 tbsp. of oil, half the spice mixture, saffron, and toss. Place on a sheet pan lined with parchment paper and roast in oven for 20 min. Remove from oven and place in the pot with the chickpeas.
  5. In the same bowl, combine potatoes, thyme, 1 tbsp. of olive oil and second half of the spice mixture. Place on a sheet pan with parchment paper and roast in oven for 35 min. Add to pot with chickpeas.
  6. In the same bowl, combine carrots, garlic cloves, and 1 tbsp. of olive oil. Place on a sheet pan with parchment paper. Place cut zucchini and cauliflower separately in the same sheet pan as the carrots, drizzle with 1 tbsp. of olive oil and season with salt and pepper. Roast in oven for 30 min. Add to pot with chickpeas.
  7. Add blanched broccoli, blanched green beans, and corn to the pot. Season with salt and pepper.
  8. Bring ingredients in the pot to a boil. Reduce heat to medium-low and simmer for 15 min. or until vegetables are cooked through.
  9. Serve in bowls with couscous and garnish with almonds, harissa, yogurt, olives, mint, and cilantro.

Chef's Notes

Serve with whole wheat or plain couscous or rice

 

 

Mushroom Fajitas

3/12/12:   We’re going on a date tomorrow!! A real date. We will be joining the ranks of civilized people who eat without having to wrangle a 2 yr old while trying to enjoy a decent meal. We haven’t had a real date in months. The last time we tried to spend some time alone we ended up dropping the munchkin off at the sitters and coming back home to watch TV. You can hardly call that a date. There is only one problem. I’m still not eating any kind of animal product. How will I be able to resist the cheese?? The soft and pungent  Robiola or the nutty Pecorino.

Eating out on a plant based diet hasn’t been difficult yet. In the past two weeks we have eaten twice at Native Foods in Aliso Viejo. Native Foods is a cafe that serves vegan food made from scratch. If it wasn’t for this lenten experiment that we’re conducting we would’ve never given Native Foods the time of day. Remember how I said I was going to try away from “fake” foods like vegan cheese and anything that slightly resembled a “real” food. Well, this restaurant has proved me wrong. They make an excellent seitan meatball sandwich, and their burger is not bad, not bad at all.

mushroom fajitas

 

We also ate at Seabirds food truck, which basically serves vegan street food. I had a fried avocado taco, with a garlic aioli, and cole slaw. Their sweet potato fries were good, but the kale, apple, and currant salad was the best. Even though a fried avocado taco isn’t exactly healthy it was a nice treat. Who knew vegans could be unhealthy as well??

 

This week we made:

  1. Falafel, Cucumber, Lettuce & Tahini Pita Pockets
  2. Spicy Red Lentil Daal and Brown Basmati Rice
  3. Ribollita
  4. Krispy Kale, Coconut, Tofu & Brown Rice in a Sesame Soy Dressing 
  5. Cocoa Peanut Vegan Cookies

I have been looking for good vegan recipe sites or blogs and I came across HealthyHappyLife. The pictures are beautiful and the recipes I’ve tried so far have been excellent. They have a huge vegan recipe index with everything from breakfast to dessert.

3/14:  Dinnner last night was great. I was weak and ended up eating all kinds of deliciousness. It was worth it.

mushroom fajitas

mushroom fajitas
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Mushroom Fajitas

Main Course
Mexican
Total Time 30 minutes
Servings 4 Servings

Ingredients

  • 1 tbsp. Oil (optional)
  • 1 lb. Button mushrooms, sliced 1/4 in. thick
  • 1 lb. Portobello mushrooms, sliced 1/4 in. thick
  • 1 Yellow onion, thinly sliced
  • 5 Garlic cloves, minced
  • 2 1/2 tbsp. Soy sauce

Preparation

  1. Set a large sauté pan to medium-high heat. Pour in oil. Add mushrooms when pan is hot and cook for about 3-5 min, until all the liquid released by the mushrooms has evaporated and they are golden brown
  2. Remove mushrooms from pan.
  3. Add onion into the pan and cook for 2-3 min. until slightly browned. Add garlic and peppers. Cook for 3-4 min. more or until the peppers are tender.
  4. Place mushrooms back in the pan. Pour in soy sauce. Season with salt and pepper. Cook for 1-2 min.
  5. Serve with tortillas, guacamole and roasted tomato salsa.

Chef's Notes

Feel free to add any variety of mushrooms or make your own combination.