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Vegan Chickpea Tuna Salad Stuffed Poblano

Vegan tuna salad was one of those things I refused to try for a long time. It sounded so unappetizing, I don’t think I was a fan of real tuna salad to begin, with so trying a vegan version seemed almost illogical. When I finally did, I realized I was sooo wrong. I may not have liked tuna, but I certainly do like chickpeas! This vegan chickpea tuna salad has mashed chickpeas, tomato, onion, serrano pepper, vegan mayo, olives, and capers. It is just the right amount of spicy and it is stuffed into a roasted poblano pepper.

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

This is another one of those Mexican lent dishes I was talking about last week. It is meant to be eaten cold, like a salad, but if you like it can be eaten warm. If you choose to eat it warm, I recommend serving it with this chipotle tomato sauce.  Another way to eat this vegan chickpea tuna salad is in a sandwich, tostadas or with crackers. It is perfect for an on-the-go lunch and it is full of protein. I made it just a couple of days ago to photograph it, and my dad asked if he could try it. I was a little nervous since my dad is definitely NOT VEGAN, but he really enjoyed it!

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

If you are looking for other recipes with poblano peppers you can try this traditional chile relleno filled with vegan cheese and fried until golden brown, or this roasted poblano pepper filled with quinoa and calabacitas and topped with a creamy vegan chipotle sauce. 

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

The Recipe: Vegan Chickpea Tuna Salad Stuffed Poblano

I usually try and find a brand of chickpeas that are very tender and soft. Some are more firm than others, or you can always cook them yourself. The more tender your chickpeas are, the creamier your tuna salad will be. If you can’t find vegan mayo or you are a no-oil vegan, you can substitute the mayo with mashed avocado or this oil-free vegan mayo. Enjoy!

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.
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Vegan Chickpea Tuna Salad Stuffed Poblano Peppers

Cook Time 25 minutes
Total Time 25 minutes
Servings 2 Large chiles
Author Dora S.

Ingredients

  • 2 Large poblano peppers, roasted
  • 1 can (14.5 oz) Chickpeas, drained, rinsed
  • 1 cup Diced tomatoes, fresh
  • 1/4 cup White onion, finely chopped
  • 1 Serrano chile, finely chopped
  • 1 tbsp. Chopped Manzanilla olives
  • 1 tbsp. Chopped capers
  • 1-2 tsp. Vegan mayo (see note)
  • 1/2 -1 tbsp. Liquid from pickled jalapeños, or lime juice

Instructions

  1. Roast, peel, and deseeded the poblano peppers. Set aside. 

  2. Place chickpeas in a shallow bowl and use a fork to mash them up. 

  3. Add tomatoes. onion, serrano, olives, capers and mix well. 

  4. Add the vegan mayo and 1/2 tbsp. of pickled jalapeño liquid or lime juice. Mix well.

  5. Season with salt and pepper and taste. If necessary, add remaining 1/2 tbsp. of pickled jalapeño liquid or lime juice.

  6. Place salad in fridge for 15 to 20 min. (optional)

  7. Stuff the poblano peppers with the chickpea salad and serve. 

Recipe Notes

 If you can't find vegan mayo or you are a no-oil vegan, you can substitute the mayo with mashed avocado or this oil-free vegan mayo. You can also add 1 tbsp. of nori flakes to make the salad more “fishy”. Here is a small tutorial on how to roast poblano peppers. This dish is meant to be eaten cold, like a salad, but if you like, it can be eaten warm. If you choose to eat it warm, I recommend serving it with this chipotle tomato sauce.  

 

 

 

 

 

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Vegan Mexican Shrimp Cocktail

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

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

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

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

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

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

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

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

The Recipe: Vegan Mexican Shrimp Cocktail

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

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

Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

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

Sauce

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

Instructions

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

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

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

Recipe Notes

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

 

 

 

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Tomatillo Poblano White Beans | Instant Pot Recipe

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

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

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

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

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

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

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

The Recipe: Tomatillo Poblano White Beans

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

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

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

Ingredients

Saute Ingredients

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

Pressure Cooker Ingredients

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

Instructions

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

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

  4. Allow the pressure to release naturally.

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

  6. Add salt and pepper to taste before serving.

Recipe Notes

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

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

 

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Mashed Potato and Poblano Flautas

This post contains affiliate links.

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

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

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

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

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

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The Recipe: Mashed Potato and Poblano Flautas

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

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

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

Ingredients

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

Instructions

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

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

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

  4. Warm the tortillas until they are pliable.

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

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

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

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Spicy Avocado Sauce for Tacos

This post contains affiliate links.

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

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

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

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

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

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

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

The Recipe: Spicy Avocado Sauce for Tacos

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

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

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

Ingredients

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

Instructions

  1. Blend all the ingredients until smooth. 

  2. Season to taste with salt and pepper. 

Recipe Notes

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

 

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Spinach Avocado Jicama Salad with Guava Dressing (no oil)

I have always had a love for guavas or guayabas, but this year I can’t seem to get enough of them. We are still spending time at my parents’ house in Mexico and guavas are in season right now. My kids are eating crazy amounts of them and I have started looking for other ways to use them. This week we came up with this Spinach Avocado Jicama salad with guava dressing. Baby spinach, creamy avocado, crisp jicama, juicy orange segments, and toasted pistachios are tossed with a sweet and tart guava dressing.

This Spinach Avocado Jicama Salad combines baby spinach, creamy avocado, jicama, orange, and pistachios tossed with a guava dressing.

I’m happy to report that homeschooling is going great! Now that we are surrounded by family, I feel more supported, and my rowdy 7 yr. old has finally gotten around to accepting that mom is the teacher for now. Of course, we still have difficult days with a lot of whining, mostly from him, but sometimes from me. The great thing about it is that if we’re both having a bad day we can stop and move on to other activities as we please. It’s already January, which means that we have been doing this for 6 months! Honestly I didn’t think I was going to last this long.

This Spinach Avocado Jicama Salad combines baby spinach, creamy avocado, jicama, orange, and pistachios tossed with a guava dressing.

 

We are hoping to relocate to San Antonio or Austin to be close to family. I’m excited about having access to more Mexican ingredients, and to create tons of new recipes inspired by our new home. The sale of our book Vegan Tamales Unwrapped is going great, and this makes me wonder if I should write another book.  A reader suggested I should write a book on Vegan Pan Dulce, and I have to say that seems like a pretty good idea to me!

The Recipe: Spinach Avocado Jicama Salad

You can use mixed greens or kale instead of spinach for the salad. Pecans and cashews would also be a good substitutes for pistachios.

This Spinach Avocado Jicama Salad combines baby spinach, creamy avocado, jicama, orange, and pistachios tossed with a guava dressing.
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Spinach Avocado Jicama Salad with Guava Dressing

Total Time 20 minutes
Servings 4 servings

Ingredients

Guava Dressing

  • 4 Guavas, seeds taken out, chopped
  • 1/4 cup Orange juice
  • 1 tbsp. Apple cider vinegar
  • 1 clove Garlic, small
  • 1/2 cup Water

Salad

  • 1 package (6 oz.) Baby spinach, washed
  • 2 Oranges, peeled, cut into segments
  • 1 Avocado, sliced
  • 1 cup Jicama, cut into matchsticks
  • 1/4 cup Chopped pistachios, roasted

Instructions

Guava Dressing

  1. Place the guava, orange juice, apple cider vinegar, garlic, and water in the blender and process until smooth. If the dressing is too thick add a little more water or orange juice. Season with salt and pepper.

Salad

  1. Combine all the ingredients for the salad and toss with guava dressing. Sprinkle with the toasted pistachios. Season with salt and pepper to taste. 

Recipe Notes

You can use mixed greens or kale instead of spinach for the salad. Pecans and cashews would also be a good substitutes for pistachios.

 

 

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The Perfect Vegan Mexican Hot Chocolate

It has taken me some time to finally come up with an acceptable vegan version of Mexican hot chocolate. First we tested different types of Mexican chocolates until we found the best one.  Then we tested different types of plant milks, until finally we did it! This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.

This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.

We tried 4 different types of plant milks for this recipe: coconut, almond, macadamia, and soy. I chose not to test rice and oat milk, because I thought they would be to thin and watery. The almond milk was our least favorite, which was a surprise, because I thought it was going to be the best one. The flavor was a little bit bitter, the texture thin, but it did foam up really well. Our next least favorite was the coconut milk. The coconut flavor completely overpowered everything, and the texture was almost too fatty. You could feel the fat coating your mouth, and not in a good way. The foam was average. One of our favorites was the macadamia nut milk. The flavor of the macadamia milk was very subtle, and the texture was creamy without being overpowering. The foam was average. Our favorite out of all of them was the soy milk. This was a complete surprise to me. The soy milk really let the chocolate shine through, the texture was just the right amount of creamy, and the foam was thick and bubbly.

This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.

(Just on a side note: The beautiful napkin you see in the picture is from Kari of the site Beautiful Ingredient., a vegan blog focused on bringing in more plant- based meals into your daily life. The napkins are handmade and vegan. You can also find coasters, pot holders, and dishcloths. You can find them on her site or on her shop on Food52.)

This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.

The family and I are still enjoying time at my parents’ house and we are having a blast. Christmas and New Years was great, I didn’t realize how much I really missed them, and how far away Hawaii really is. It’s time to get back to work though, and I’ve been busy trying to find the best spot to take pictures and start developing new recipes. I didn’t make any New Years resolutions this time, instead I chose a word to keep me motivated the whole year. My word is perseverance: steadfastness in doing something despite difficulty or delay in achieving success. No matter what this year brings, good or bad, we will persevere. With God’s help of course. How was your holiday?

The Recipe: The Perfect Vegan Mexican Hot Chocolate

To make this amazing vegan Mexican hot chocolate we used the TAZA chocolate Mexicano cinnamon tablets, soy milk, and a hand blender to get the foam just right. If you are a traditionalist you can use a molinillo or if you prefer convenience you can use a blender. Serve with these marranitos de piloncillo or these vegan conchas. 

This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.
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The Perfect Vegan Mexican Hot Chocolate

Total Time 15 minutes
Servings 2 servings
Author Dora S.

Ingredients

  • 1 pckg. (2.7 oz) Taza Chocolate Mexicano, cinnamon
  • 2 cups Soy milk

Instructions

  1. In a medium sauce pot, heat the milk over medium heat until just about to simmer.

  2. Chop chocolate, and add to pot. 

  3. Whisk until the chocolate dissolves. Be careful not to overheat the milk.

  4. Remove the pot from the heat and froth with a molinillo, hand blender, or blender. 

  5. Serve while hot and frothy. 

Recipe Notes

You can find several flavors of Taza Chocolate Mexicano, use your favorite. 

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Puff Pastry with Quince and Macadamia Nut Cheese

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

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

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

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

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

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

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

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

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

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

The Recipe: Puff Pastry with Quince and Macadamia Nut Cheese

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

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

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

Ingredients

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

Instructions

  1. Heat the oven to 400°F.

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

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

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

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

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

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

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

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

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

Recipe Notes

You can find the recipe for macadamia nut cheese here.

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

 

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Vegan Tequila Truffles

Hola! I am Jeni from the blog Thyme & Love and I am so excited to be writing a guest post here on Dora’s Table! Before I share my recipe for these delicious and easy Vegan Tequila Truffles, I thought that I would give a little background about myself and my recipe inspiration.

These Vegan Tequila Truffles are rich, creamy, chocolaty and simple. They are easy to make and perfect for the holiday season.

I first discovered authentic Mexican food when I started dating my Husband Hector, who is from Mexico City. I immediately feel in love with the cuisine and culture of Mexico. I grew up in the Midwest and ate a pretty typical American diet. There wasn’t much variety and we never had true authentic Mexican food. I learned a few recipes and the basics of Mexican cuisine from Hector’s Mom Adela. Since I was already Vegan when I met Hector I began to research Mexican recipes that were naturally Vegan or that could easily be made Vegan.

 

These Vegan Tequila Truffles are rich, creamy, chocolaty and simple. They are easy to make and perfect for the holiday season.

I love traveling to Mexico as much as I can, especially to Mexico City. It is the first place that I visited in Mexico and it holds a special place in my heart. After Hector and I got married, we decided to move to Mexico City for awhile. It was one of the greatest experience of my life. On my blog, you’ll find that many of my recipes are inspired by Mexico.

Now, let’s talk about these Vegan Tequila Truffles. When Dora asked me to share a holiday recipe with you, I immediately knew that I wanted to share a Mexican inspired truffle recipe. Truffles are easy to make and perfect for the holiday season.

These Vegan Tequila Truffles are rich, creamy, chocolaty and simple. They are easy to make and perfect for the holiday season.

The Recipe: Vegan Tequila Truffles

The truffles start by melting dark chocolate in warmed coconut milk. You want to look for chocolate that is at least 70% cacao. After most of the chocolate has melted, the rich ganache is infused with Mexican vanilla and tequila. It is completely optional but for a little kick add chili powder to the ganache. I like to use guajillo chili powder.

After chilling the fridge for a few hours, the truffles are rolled into balls and then coated in cocoa powder.

You’ll find these Vegan Tequila Truffles to be rich, creamy, chocolaty and simple.

These Vegan Tequila Truffles are rich, creamy, chocolaty and simple. They are easy to make and perfect for the holiday season.
Print

Vegan Tequila Truffles

Prep Time 2 hours
Cook Time 5 minutes
Total Time 2 hours 5 minutes
Author Jeni Hernandez

Ingredients

  • 1/2 cup Coconut milk, full fat
  • 12 oz. Vegan Dark Chocolate at least 70% Cacao, finely chopped
  • 1 pinch Sea Salt
  • 1/2 tsp. Mexican Vanilla Extract
  • 2 tbsp. Tequila
  • ¼-½ tsp. Chili Powder, optional
  • 1/4 cup Cocoa powder, for dusting

Instructions

  1. In a medium saucepan heat the the coconut milk over medium heat. When the milk comes to a low boil add the chopped chocolate and continually stir until about ¾ of the chocolate has melted. Turn off the heat and add the pinch of salt, vanilla, tequila and chili powder if using. Keep stirring until all of the chocolate has melted. 

  2. Pour the chocolate into a loaf pan or shallow dish. Refrigerate for 2 hours, or until the chocolate is almost solid. If the chocolate is still wet in some spots continue chilling until firm. 

  3. Once the chocolate is chilled and firm, prepare a dish with the cocoa powder for rolling. Use a tablespoon sized scoop to scoop out small balls; I like to use a cookie scoop. Scoop out the tablespoon size balls then gently use your hands to roll into a round ball shape. Toss in cocoa powder to coat and shake off the excess. Transfer to a cookie sheet or pan lined with wax paper. Continue until all the chocolate has been scooped out. Depending on the size of the scoop, you should get about 14-16 truffles. 

  4. Enjoy the truffles right away or store in a tightly covered container in the fridge. Let the truffles come up to room temperature before serving, about 10-15 minutes. 

Recipe Notes

It is completely optional but for a little kick add chili powder to the ganache. I like to use guajillo chili powder.

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Vegan Chorizo Chestnut Stuffing

This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. The chorizo adds a vegan Mexican twist on the traditional stuffing. It is spicy, savory, and filled with sage, chestnuts, and aromatics. Many years ago my husband told me that Thanksgiving was the only meal I wasn’t allowed to mexicanize, since it was an American tradition, but one year I added chorizo to the stuffing instead of sausage and it was a big hit. We have prepared it like this ever since. This is the first year however, that I made a vegan version and it was also a huge success! (My husband is not vegan and can sometimes approach vegan food with caution.)

This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. It is spicy, savory, and delicious.

This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. It is spicy, savory, and delicious.

Thanksgiving has never really been my holiday. I guess because we don’t have it in Mexico, so I have only just started celebrating it. I do however enjoy the company. This year we will be celebrating with one of the families from our homeschool group. The group has been incredibly supportive and helpful. Without them I don’t think I would’ve lasted this long. Oh homeschooling! It is beautiful and difficult at the same time, but I know we made the right choice for our family at this time.

This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. It is spicy, savory, and delicious.

We are gearing up for Christmas here at home and the blog. Next week I will finish photographing the rest of the recipes for the year so I can enjoy some time off for Christmas with the family. My two year old is so excited for Christmas this year, that every time we see a Christmas decoration she gets all giddy and starts jumping up and down while screaming ” Christmas, it’s Christmas!”. My 7 yr. old can’t stop talking about all the pokemon Santa is going to bring him. All I want for Christmas is to enjoy my family in Mexico. It has been one year since we were there, so you can imagine how much I miss them. I hope you enjoy a wonderful Thanksgiving with your family and friends this year!

This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. It is spicy, savory, and delicious.

The Recipe: Vegan Chorizo Chestnut Stuffing

I have used sourdough bread, but any bread will do. You can buy your vegan chorizo or make it with this recipe, which is the one I used. You can also use any unsweetened plant milk, but I used homemade almond milk. The chestnuts you can roast them yourself or buy the already packaged ones. Enjoy!

This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. It is spicy, savory, and delicious.
Print

Vegan Chorizo Chestnut Stuffing

Servings 6 servings
Author Dora S.

Ingredients

  • 1 (7 cups) loaf Sourdough, bread, cut into large cubes
  • 1 Carrot, large, chopped
  • 2 Celery stalks, chopped
  • 1 Onion, yellow, chopped
  • 8 oz. Vegan chorizo (see note)
  • 1/3 cup Roasted chestnuts, chopped
  • 1 tsp. Sage, fresh, chopped
  • 1 Flax egg (1 tbsp. groung flax seed + 2 1/2 tbsp. water)
  • 1 cup Almond milk, unsweetened
  • 1 cup Vegetable stock
  • 1/2 tsp. Salt

Instructions

  1. Preheat oven to 375F.
  2. Spread cubed bread on a sheet pan and toast in oven, about 5 min. Set aside.

  3. Puree carrot, onion, and celery in a blender or food processor until it becomes a fine pulp.  Set aside.

  4. Set a large sauté pan to medium heat and add chorizo. Cook vegan chorizo stirring frequently until slightly brown, about 5-7 min. Remove from pan and set aside.

  5. Add vegetable puree to sauté pan, reduce heat to low, and cook until almost dry, about 7 minutes. Remove from pan and set aside.

  6. In a large bowl combine chorizo, vegetable puree, bread, 1/3 cup of chestnuts, and chopped sage.

  7. In a medium bowl combine 1 tbsp. ground flax seed and 2 ½ tbsp. of water and let sit for 5 minutes. Pour in vegetable stock, salt, and almond milk and whisk well. Pour this over bread mixture and fold to combine.
  8. Place mixture in an 8 x 12 baking dish, and bake for 30 min. uncovered, or until top is golden brown.

Recipe Notes

I have used sourdough bread, but any bread will do. You can buy your vegan chorizo or make it with this recipe, which is the one I used. You can also use any unsweetened plant milk, but I used homemade almond milk. The chestnuts you can roast them yourself or buy the already packaged ones.

 

 

This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. It is spicy, savory, and delicious.