Vegan Mexican Recipes easy to follow, delicious, and healthy.

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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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Refreshing Agua de Melón

This week this recipe for agua de melon has been generously provided by Douglas Cullen of the blog Mexican Food Journal. Douglas has lived in Mexico for over 20 yrs. and he brings his knowledge of Mexican food to his blog. His blog is not vegan, but you will find some very good vegan recipes on there like this Roasted Chile Poblano Soup. 

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Here are some of the vegan or easily veganized recipes you can find on Mexican Food Journal:

How to use Mole Paste 

Fresh Tomatillo Salsa Verde

Traditional Sopa de Fideo

Spearmint Lime Cucumber Water

Watermelon Agua Fresca

Habanero Salsa

Mushroom Soup

Mexican Red Rice

Tamarind Water

Spicy Pineapple Salad

Ensalada de Calabaza y Chayote

………and many more.

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When it’s scorching hot outside the best way to cool down is with an agua fresca, which is basically fruit, water, and a sweetener. The flavors are as abundant as you can imagine. My favorites are agua de tamarindo, pineapple, and watermelon. Traditionally they are sweetened with sugar, but they can also be sweetened with agave syrup or maple syrup.

Enjoy this refreshing agua de melon, which is easy to prepare, delicious and the prefect treat for a super hot day.

At home we drink water with our meals, but every once in a while as a special treat we make aguas frescas. Our 8 yr. old is going back to school next week, and all of us are looking forward to getting back into a routine and to start making some friends. Our little newborn is doing very well, growing like crazy, and keeping us up at night.

Enjoy this refreshing agua de melon, which is easy to prepare, delicious and the prefect treat for a super hot day.

I have started doing instagram stories everyday, just kind of showing what we cook everyday and sharing recipes. You can follow me at https://instagram.com/dorastable.

The Recipe: Refreshing Agua de Melón

Enjoy this agua de melon, or “melon water” prepared with ripe cantaloupe. A refreshing drink on a warm summer day. Traditionally, an agua prepared with seasonal fruit is the drink of choice to accompany the mid-day meal in Mexico. You can substitute the sugar with agave or maple syrup.

 

Enjoy this refreshing agua de melon, which is easy to prepare, delicious and the prefect treat for a super hot day.
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Agua de Melon

Total Time 10 minutes
Servings 4 people

Ingredients

  • 1/2 Caneloupe
  • 1/2 cup Sugar
  • 6 cups Water

Preparation

  1. Remove the rind and seeds from the cantaloupe.
  2. Cut the cantaloupe into 2” chunks.

  3. Add the cantaloupe, sugar and 2 cups of water to your blender. Blend for 30 seconds. 
  4. Add 1 more cup of water and blend for another 30 seconds.
  5. Pour the blended cantaloupe into a serving pitcher. Add the remaining water and stir well.
  6. Serve lightly chilled. Stir again just before serving.

Chef's Notes

Honeydew melon is a delicious substitute for the cantaloupe. If you prefer a sweeter drink, you can add an additional 1/2 cup of sugar. You can substitute the sugar with agave or maple syrup.

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Slow Cooker Jackfruit Chilorio

The amazing Jeni from Thyme & Love is helping me out this week with another guest post. Jeni has done a guest post for me before, you have to try her delicious tequila truffles. Jeni has recently added a travel section to her blog that is worth visiting. There’s a vegan guide to Boston and vegan eats at Walt Disney World. Thank you for always having my back Jeni!

I’m excited to be writing another guest post for Dora! My name is Jeni and I blog at Thyme & Love, a Vegan food and travel blog. When Dora reached out to me last month about sharing a recipe with you, I immediately started to brainstorm some Vegan Mexican recipe ideas.

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One of the first recipes that came to mind was Chilorio, a popular recipe from the state of Sinaloa, in the North of Mexico. Chilorio is traditionally made with pork, but for a vegan version jackfruit replaces the meat. Lately I have been loving jackfruit. I think that it makes a wonderful plant-based meat.

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In traditional Chilorio recipes, the pork is simmered in an ancho chile and orange juice puree.  One of my favorite ways to cook jackfruit is in the slow cooker. It is just so easy and doesn’t heat up the kitchen.

After the jackfruit has simmered in the slow cooker for 3 to 4 hours, I like to shred the jackfruit and cook it for another 30 minutes to an hour.

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Traditionally, flour tortillas are served alongside Chilorio. I didn’t have any hand, so I served it with corn tortillas. I like to top my tacos with avocado slices.

This Slow Cooker Jackfruit Chilorio is:
Naturally gluten-free
& Oil-free
Flavorful plant-based dinner
Not too spicy
& Easy to make!

The Recipe: Slow Cooker Jackfruit Chilorio

 

Jackfruit Chilorio is a popular recipe from the state of Sinaloa. It is traditionally made with pork, but this version uses jackfruit instead
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Slow Cooker Jackfruit Chilorio

Total Time 5 hours
Servings 4 servings

Ingredients

  • 2 (20 oz) cans Green Jackfruit in Brine, rinsed and drained
  • 2-3 Ancho Chiles, stemmed and seeded
  • 2 cups Water
  • 1 1/4 cup Orange juice
  • 2 tbsp. Apple cider vinegar
  • 1/2 Medium White Onion, roughly chopped
  • 4 Garlic, cloves
  • 1/2 cup Parsley
  • 1 tsp. Mexican oregano
  • 1/4 tsp. Cumin
  • Salt and Pepper to taste

Preparation

  1. In a small saucepan, add the chiles and cover with the water. Bring to a boil and then turn off the heat. Cover and let the chiles rehydrate for 10-15 minutes. Reserve ½ cup of the chile cooking liquid. 
  2. To a blender, add the chiles, ½ cup chile cooking liquid, orange juice, vinegar, onion, garlic, parsley, oregano and cumin. Blend until smooth. Season with salt and pepper.
  3. Add the drained jackfruit to a slow cooker. Pour the blended chile puree over the jackfruit. Stir, making sure all the jackfruit is coated in the sauce. Cook on low for 3 to 4 hours. 
  4. Using two forks, shred the jackfruit. Cook for another 30 minutes to 1 hour. Season with salt and pepper. 

  5. Serve with warm tortillas. 

Chef's Notes

Traditionally, flour tortillas are served alongside Chilorio.

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Kale Potato Tacos with Cilantro Cream Sauce

The incredible Ale Graf, from the blog Piloncillo & Vanilla, is doing a guest post for me this week while we continue our new baby bliss here in the Stone household. ¡Thank you Ale! 

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious. Imagine, that with each bite you get the full flavor of the potatoes, the texture of the kale, and the explosive flavor of the cilantro cream sauce…..yum!

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

Sometimes I draw a blank and I can’t figure out what to make for lunch or dinner. I open the fridge three hundred times and I just can’t seem to figure it out, but the truth is making a delicious lunch or dinner doesn’t have to be that hard. I made these tacos for the first time on one of those days, when I kept opening the fridge and didn’t feel like cooking at all. Which is rare, because I always feel like cooking.

But when the onion sizzled in the sauté pan and the aroma hit me, everything changed. That’s when I knew that what I really wanted to eat was tacos, like the good Mexican that I am. Once the onion was tender and transparent, I added the potatoes, and that’s when I realized that kale was the perfect addition to these tacos.

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

I always try to add greens to everything I cook, it’s a really easy way to consume them and this way you don’t have to eat them only in salads. Greens go well with everything. I like to add them to soups and sandwiches. Anyway, once the potato and kale mixture was ready I decided to make the cilantro cream sauce.

This cilantro cream sauce can be prepared in one day and it keeps up to one week in the refrigerator. It’s one of those sauces that pairs really well with everything and brings out other flavors. I am leaving the recipe below, I hope you like it, and that it will be useful on those days when you just don’t know what to make for dinner.

The Recipe: Kale Potato Tacos & Cilantro Cream Sauce

 

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.
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Kale and Potato Tacos & Cilantro Cream Sauce

Total Time 30 minutes
Servings 3 -4 people
Author Alejandra Graf

Ingredients

  • 2 tbsp. Olive or vegetable oil
  • 1/3 cup Diced onion
  • 2 1/2 cups (1 lb.) Diced potatoes (I used fingerlings)
  • 3 cups Dinosaur kale or other leafy green
  • 1/2 tsp. Salt
  • 8 Corn tortillas

Cilantro Cream Sauce

  • 1/4 cup Diced onion
  • 1/2 cup Raw cashews soaked for 3 hours
  • 3/4 cup Washed and chopped cilantro
  • 1/2 Serrano chile
  • 1 Lime, juice of
  • 1/3 cup Water
  • 1/2 tsp. Salt

Preparation

  1. Heat a large sauté pan to medium heat, add oil and onion. When the onion is translucent and tender add the potatoes. 

  2. Cook for approximately 10 minutes or until the onion and potatoes are golden brown. 

  3. Add the kale and salt and continue cooking until the kale and potatoes are tender. 

  4. In the meantime, place the onion, soaked cashews, cilantro, chile serrano, lime juice, water, and salt in the blender and process until smooth. Taste and adjust seasoning as necessary.
  5. To make the tacos, heat the corn tortillas, add 2-3 tbsp. of the kale and potato mixture and top with a tsp. of cilantro cream sauce. 

 

 Here are some more delicious taco recipes

 

 

 

 

 

 

 

 

 

 

 

 

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Tommy’s Vegan Chocolate Strawberry Pancakes

Fluffy and rich vegan chocolate strawberry pancakes for breakfast? Yes! These pancakes are stuffed with thinly sliced strawberries, spiced with Mexican cinnamon, and drizzled with maple syrup. They are one of our favorite pancakes in our house, and they are vegan and refined sugar-free.

Fluffy and rich vegan chocolate strawberry pancakes for breakfast? Stuffed with thinly sliced strawberries and drizzled with maple syrup!!

My 7 yr. old asked me, very seriously the other day, if I could teach him how to cook. I replied with an enthusiastic: ” Sure!”, but the truth is I’m not sure. Of course he needs to learn how to cook, it’s an invaluable life skill that will serve him well his whole life, but does he really need to learn now? What if he loves cooking? What if he loves cooking so much that he wants to be a chef? No!!!

Fluffy and rich vegan chocolate strawberry pancakes for breakfast? Stuffed with thinly sliced strawberries and drizzled with maple syrup!!

The life of a chef is anything but easy. There’s long hours of physically demanding work, and an incredible amount of pressure and stress. Not to mention the high cost of culinary school and the low pay. Don’t get me wrong, I love what I do, if I had to do it over again I would probably choose to go to culinary school once more, but sometimes I wonder if I should’ve chosen a career in tech or anything else for that matter. At the end of the day though, what career he chooses is not up to me.

So I decided to let him do something easy, like pancakes. I gathered all the ingredients for him, but he had to measure them  out and do the hard work of mixing the batter. Pouring the batter into than pan and flipping the pancake was his favorite part, and after wiping down all the flour and cocoa powder that was sprinkled on the counter, he ran off to play legos like making pancakes in the morning was the most natural thing in the world. Before leaving though, he turned around and said, ” Can we put the pancakes on Dora’s Table?” So here they are, Tommy’s vegan chocolate strawberry pancakes.

Fluffy and rich vegan chocolate strawberry pancakes for breakfast? Stuffed with thinly sliced strawberries and drizzled with maple syrup!!

The Recipe: Vegan Chocolate Strawberry Pancakes

I have used a combination of whole wheat flour and all-purpose flour, but you can do use just one of them without a problem. If you are doing no-oil, substitute it for unsweetened apple sauce. Enjoy!

 

Fluffy and rich vegan chocolate strawberry pancakes for breakfast? Stuffed with thinly sliced strawberries and drizzled with maple syrup!!
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Vegan Chocolate Strawberry Pancakes

Servings 8 -10 Pancakes

Ingredients

  • 1 cup Almond milk, unsweetened
  • 1 tbsp. Flaxseed, ground
  • 1/4 cup Maple syrup
  • 2 tsp. Apple cider vinegar
  • 1/2 cup Water
  • 2 tbsp. Coconut oil (sub unsweetened apple sauce)
  • 1 tsp. Vanilla extract
  • 3/4 cup All-purpose flour
  • 3/4 cup Whole wheat flour
  • 3 1/2 tsp. Baking powder
  • 1/2 tsp. Salt, kosher
  • 1 tsp. Ground Mexican cinnamon
  • 1/3 cup Cocoa powder, unsweetened
  • 1 cup Thinly sliced strawberries

Preparation

  1. In a small bowl combine the almond milk, ground flaxseed. Mix well, and let rest for 5 minutes. 

  2. Add vinegar, water, vanilla extract, and oil (or applesauce) to the almond milk mixture. Whisk to incorporate.

  3. In a large bowl, combine the flours, baking powder, salt, cinnamon, and cocoa powder. 

  4. Make a well in the center of the flour bowl and add liquid mixture. Whisk until a lumpy batter forms. Let rest for 10 min.

  5. To cook pancakes, heat a skillet to medium-low heat and grease lightly. Pour batter onto pan and place 3 strawberries on the pancake batter. Use a spoon to spread some of the batter on top of the strawberries to cover them. Let cook for about 3 min. or until fluffy and golden brown.

  6. Flip and cook pancake on other side for 3 more minutes.

  7. Repeat with the rest of the batter. 

  8. Serve with maple syrup.

Chef's Notes

I have used a combination of whole wheat flour and all-purpose flour, but you can do use just one of them without a problem. If you are doing no-oil, substitute it for unsweetened apple sauce.

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Bionico Mexican Fruit Salad (Vegan)

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat. Sweet papaya, pineapple and orange chunks are layered with an almond banana yogurt, and topped with granola and coconut.

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat

The bionico is thought to have originated in the early 90’s in Guadalajara, Jalisco. It is a very popular breakfast item and is usually sold in the juguerias (juice bars). Traditionally it is made with crema and condensed milk, but this is a lighter vegan version served with a homemade, no-fuss, almond-banana yogurt. You can use whatever fruit you wish, but you can will most likely find it made through out Mexico with cantaloupe, apple, papaya, bananas, and strawberries. The toppings vary, but are usually granola, raisins, nuts, coconut flakes, and even chocolate chips.

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat

The last two weeks have been pretty hectic, but I’m happy to report that we have now moved in to our San Antonio home! This is a big change for us, not because of the actual move (this is our 7th move), but because this is the closest we have ever lived to family. My parents and sisters live a 3 hour drive away, and I have two first cousins who live here in San Antonio. With baby number 3 on the way this will be a great help.

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat

As a matter of fact something unprecedented happened. Two of my sisters and a close family friend drove to San Antonio to help unpack. We were unpacked in less than a day!! I just couldn’t believe it, usually moves are so stressful and demanding, it’s amazing what a little help can do. The kids and I have been busy exploring San Antonio visiting parks, museums, and libraries. Do you have any recommendations on where we should go next?

The Recipe: Bionico Mexican Fruit Salad

Feel free to use cashews instead of almonds for the yogurt. If you do not have a high powered blender I would recommend soaking the nuts overnight in water. Use whatever fruits and toppings you prefer (try this oil-free granola). The possibilities are endless. Enjoy!

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat
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Bionico Mexican Fruit Salad (Vegan)

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat
Total Time 30 minutes
Servings 2 servings
Author Dora S.

Ingredients

  • 1 cup Pineapple, peeled, cut into cubes
  • 1 cup Papapaya, peeled, cut into cubes
  • 1 cup Orange, peeled, cut into cubes
  • 1/2 cup Granola, oil-free
  • 1 tbsp. Coconut, shredded, unsweetened

Almond Yogurt

  • 1/2 cup Almonds, blanched
  • 1/4 cup Almond milk, unsweetened
  • 1/2 cup Banana, ripe, sliced into rounds
  • 1/3 cup Water
  • 1 tbsp. Maple syrup
  • 1 tsp. Lemon juice

Preparation

  1. Place all of the ingredients for the yogurt in the blender. Process until completely smooth. Pour into a container, set aside and refrigerate for 15 minutes. (It will thicken slightly in the refrigerator.)
  2. Begin layering your fruit into a cup or bowl, by alternating with 1 tbsp. of almond yogurt, until you have filled your cup ¾ of the way.
  3. Top the fruit and yogurt with granola and shredded coconut.

Chef's Notes

Feel free to use cashews instead of almonds for the yogurt. If you do not have a high powered blender I would recommend soaking the nuts overnight in water. Use whatever fruits and toppings you prefer (try this oil-free granola). Some options include nuts, raisins or chocolate chips. The possibilities are endless. Enjoy!

 

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18 Vegan Burritos for 5 de Mayo

The Best 18 Vegan Burritos for 5 de Mayo

1. Healthy Mexican Burritos

brown-sugar-vanillabrownsugarandvanilla.com

An easy burrito filled with black beans,brown rice, and an awesome chipotle enchilada sauce. Find recipe here.

2. Plantain and Black Bean Burritos

cadrys-kitchen2                 cadryskitchen.com

Savory black beans, rice, sticky sweet fried plantains, and a hefty dollop of guacamole. Find recipe here.

3. Vegan California Burrito

This vegan California burrito is stuffed with baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole.dorastable.com

Stuffed with fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole. Find recipe here. 

4. Grilled Veggie Vegan Burrito Bowl

cilantro-and-citronellacilantroandcitronella.com

Packed with flavor and healthier than takeout. A quick 20-minute meal that will fill you up! Find recipe here.

5. White Bean and Avocado Baked Burrito

cearaskitchencearaskitchen.com

Baked burritos smothered in tomato sauce and zesty avocado lime dressing. Find recipe here. 

6. Roasted Cauliflower and Spicy Baked Tofu Burritos

connoisseurusveg                 connoisseurusveg.com

Filled with creamy avocado, roasted cauliflower, baked tofu, and covered in spicy tomato sauce. Find recipe here. 

7. Lentil Spinach Burritos

garden-grazer2                                                                   thegardengrazer.com

Flavorful, healthy, easy, and always satisfying. Find recipe here.

8. 30 Minute Vegan Breakfast Burritos

veggiesdontbiteveggiesdontbite.com

These are hearty, filling and downright delicious, all in 30 minutes or less! Find recipe here.

9. Jamaican Jerk Jackfruit Black Bean Mango Burritos

vegan-richaveganricha.com

Packed with hot shredded jerk jackfruit, black beans, mango and cucumbers. Find recipe here.

10. Grilled Chili Cheese Burritos

keepinitkind      keepinitkind.com

Crispy skillet-grilled tortilla combined with steamy jackfruit chili and melty cheddar cheese. Find recipe here.

11. Summer BBQ Burrito

euphoric-vegan                           euphoricvegan.com

Filled with beans, mango salsa, tomatoes, spinach, and vegan cheese. Find recipe here.

12. Pozole Burrito

vegicanovegicano.com

Mushrooms, onions, peppers and hominy in a chipotle sauce, brown rice and guacamole. Find recipe here.

13. Scrambled Tofu Breakfast Burrito

vegan-slow-cooking                                     healthyslowcooking.com

Scrambled tofu, black beans, sour cream, salsa and cheese. Find recipe here. 

14. Refried Bean Burritos for a Quick Lunch

cadrys-kitchen                  cadryskitchen.com

These cozy refried bean burritos make for a very tasty lunch. Add jalapeño slices or hot sauce. Find recipe here.

15. Quinoa Fajita Burritos

garden-grazer                                                                gardengrazer.com

Veggie fajitas, black beans, salsa, cheese, and quinoa! Find recipe here. 

16. Smothered Burrito with Cashew Cream Sauce

healthy-happy-life                                                    kblog.lunchboxbunch.com

Veggie stuffed burrito smothered in a cilantro cashew cream sauce. Find recipe here. 

17. Vegan Pizza Burrito

veggiesdontbite2                 veggiesdontbite.com

Two favorite foods unite in this ultimate vegan creation. Find recipe here.

18. Northern Mexico Chimichangas

healthyslowcooking                 healthyslowcooking.com

Deep fried burrito filled with seitan and nopales, and smothered in sauce. Find recipe here. 

,

Pineapple Chile Margarita on the Rocks

There’s nothing like a refreshing margarita on a blistering hot summer day. This pineapple chile margarita on the rocks is exactly that, refreshing, slightly sweet, tart, and a bit spicy. The combination of fresh pineapple, pineapple juice, tequila, triple sec, lime juice and chile powder make it hard to have just one. I am happy to be participating in margarita week hosted by holajalapeno.com with this recipe. Click on the link to discover many other margarita recipes that you can test out on your friends this 5 de Mayo.

This pineapple chile margarita on the rocks is refreshing, slightly sweet, tart, and a bit spicy. It's hard to have just one!

I first had this margarita on my honeymoon, of course I was no stranger to the combination of pineapple and chile, but to have it incorporated in one of my favorite drinks was a delightful surprise. It could have been my newlywed bliss, the amazing Four Seasons Punta Mita with its views, beach and service, or even the especially hot sun on that day that made this drink so particularly enchanting. Over the years I have made this pineapple chile margarita over and over again and I figured it’s finally time to share with you.

This pineapple chile margarita on the rocks is refreshing, slightly sweet, tart, and a bit spicy. It's hard to have just one!

I am a bit of a margarita snob. I’m pretty sure all bartenders hate me, because I always specify the quantities and ingredients I would like in my margarita. It goes something like this: ” I would like a margarita please, 2 oz of Don Julio reposado, 1 oz. of triple sec, and 1 oz of fresh lime juice, but please make sure it’s FRESH lime juice, and on the rocks with salt.” After a sure eye roll from the server, and my husband’s stare of embarrassment (or maybe it’s pride), most of the time I get the exact margarita I want. I just cannot swallow another taste of margaritas made with sour mix or fake lime juice. I told you I was a snob!

This pineapple chile margarita on the rocks is refreshing, slightly sweet, tart, and a bit spicy. It's hard to have just one!

The Recipe: Pineapple Chile Margarita on the Rocks

I prefer my margaritas with a salt rim and on the rocks, but if you would like to make this frozen, just blend the whole think up. Enjoy!

This pineapple chile margarita on the rocks is refreshing, slightly sweet, tart, and a bit spicy. It's hard to have just one!
Print

Pineapple Chile Margarita on the Rocks

Prep Time 15 minutes
Total Time 15 minutes
Servings 2 drinks
Author Dora S.

Ingredients

  • 1 Lime, cut into quarters
  • 1/2 cup (4 fl oz.) Tequila of your choice, ( I like Corralejo)
  • 1/4 cup (2 fl oz.) Cointreau or triple sec
  • 1/4 cup (2 fl oz.) Lime juice, fresh
  • 1/2 cup (4 fl oz.) Pineapple juice
  • 1/4 cup Chopped pinapple, fresh
  • 1 tsp. + 1/4 cup Tajín chile powder (see note)
  • 2 cups Ice cubes or crushed ice

Preparation

  1. Place the ¼ of a cup of Tajín chile powder on a small flat plate. 

  2. Take one quarter of a lime and rub it along the edges of the two glasses you will be serving your margarita in. Immediately place the rims of the glasses on the plate with the chile and twist to coat. 

  3. Combine the tequila, Cointreau, lime juice, pineapple juice, chopped pineapple, 1 tsp. of Tajín chile powder, and 1 cup of ice. Stir to blend well.

  4. Divide the remaining one cup of ice between the two glasses and pour margarita mixture over. 

  5. You can garnish with a wedge of pineapple dipped in chile powder

Chef's Notes

You can find Tajín chile powder at your local grocery store or at the nearest Mexican market.

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The Best Vegan California Burrito

Have you heard of a California burrito? If you haven’t been to California you are seriously missing out. This vegan California burrito is stuffed with oven baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole. It is the perfect meal after a long day surfing on a sunny beach. I must confess that when I first moved to California a couple of years ago, I was puzzled by this behemoth of a burrito, but somehow this strange combination works!

california-burrito-1

I am still in Mexico, and finding a flour tortilla large enough to make this burrito was a huge challenge. None of the grocery stores seemed to have them. I had to go to a tortilleria and ask them to make them for me. Even then they were very confused. They kept telling me that the tortillas they already sold were perfect for burritos, and I’m sure they were, but they were pretty small. I had to demonstrate with my hands a tortilla the size of my head. They kind of looked at me like I was crazy, but they made a couple of tortillas for me. The burritos in my part of Mexico are more like slightly large flour tortilla tacos, nothing like the giant burritos you buy in the US, that’s why the ladies at the tortilleria were so surprised at my request.

california-burrito-2

I hope you enjoyed the Easter holiday with your loved ones as much as I did. We had lots of family come in from out of town and had lots of fun and activities. I’m still exhausted! I had forgotten how wonderful and stressful it is to have a really big family. I had the opportunity to see some of my cousins that I hadn’t seen for years, and it was so nice to talk and have our children play together. I look forward to doing it again soon.

california-burrito-5

The Recipe: Vegan California Burrito

I used portobello mushrooms, in place of steak, but you can use the recipe for the marinade on tempeh or seitan if you prefer. I also omitted the vegan cheese, because of my dislike for all vegan cheeses, but if you have a favorite brand you are more than welcome to add it to your burrito. (I would love to hear what your favorite brand of vegan cheese is.) Make your burrito as big or small as you like and enjoy!

california-burrito-6

Here are some recipes for salsa that you can use in your burrito:

Salsa Molcajeteada

Roasted Tomatillo Salsa

Chile Morita Salsa

Chile de Arbol Salsa

 

This vegan California burrito is stuffed with baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole.
Print

The Best Vegan California Burrito

Total Time 40 minutes
Author Dora S.

Ingredients

Portobello Asada

  • 6 Portobello mushrooms, rinsed, sliced ¼ in. thick
  • 1/4 cup Soy Sauce
  • 1/3 cup Water
  • 1 tbsp. Lime juice, fresh
  • 3 Garlic cloves, minced
  • 1 tbsp. Chopped cilantro
  • 1 tsp. Chopped jalapeño or serrani

Oven Baked Fries

  • 4 Medium potatoes, peeled and cut into ¼ in. matchsticks
  • 1 tbsp. All-purpose flour
  • 1 tsp. Salt

Burrito

  • 2 Large flour tortillas or 4 medium ones
  • 3/4 cup Pico de Gallo (see note)
  • 3/4 cup Salsa of your choice
  • 2 Avocadoes, pitted, flesh removed
  • 1 Lime
  • 3/4 cup Vegan Shredded Cheddar Cheese (Optional)

Preparation

  1. Preheat oven to 450F

  2. Combine all the ingredients for the marinade in a Ziploc bac and add the sliced mushrooms to it. Let marinate for 1 hr. up to 24 hours. 

  3. In a large bowl toss the potatoes with the flour and salt. Arrange fries in a single layer on a sheet tray lined with parchment paper and bake for 15 min. then flip the fries and bake for 15 more minutes or until golden brown. Remove from oven and set aside. 

  4. Mash the avocadoes and season with salt and pepper and a splash of lime juice. 

  5. Heat a large sauté pan to medium-high heat, remove excess marinade from mushroom and add to the pan. Sauté mushrooms for 6-8 minutes or until almost all the liquid has evaporated and the mushroom are golden brown. Set aside.

Assemble Burritos

  1. Heat tortillas on a comal or griddle. Add baked French fries, mushroom asada, pico de gallo, guacamole, salsa, and vegan cheese. Roll into a burrito. If your burrito is really big you will have to secure it with aluminum foil. 

  2. If you prefer, you can place your rolled burrito on the griddle or plancha and brown a couple of minutes on each side. 

Chef's Notes

You can use the recipe for the marinade on tempeh or seitan if you prefer. The vegan cheese is optional if you are a no-oil vegan. You can find a recipe for pico de gallo here.