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

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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. 

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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!
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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.
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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.

 

 

 

 

 

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Torta Ahogada Recipe (Vegan Mexico Cookbook)

This torta ahogada recipe or Mexican “drowned” sandwich is a crusty bread torta filled with refried beans and avocado slices, and drowned in a spicy chile de árbol salsa. It is a classic dish from Guadalajara, and it is not for the faint of heart or stomach! The recipe is from Jason Wyrick’s new book Vegan Mexico.  Jason is the chef and author behind Vegan Tacos and the blog The Vegan Taste.

VM-Front-Cover-8-6-16

I am a huge fan of Jason and his recipes, so I was very excited when I received a copy of Vegan Mexico. It has taken me this long to write about it (the book was released in December), because I have been immersed in it since the day I got it! The book has over 100 recipes, all Mexican, and every one of them vegan. The recipes range from very easy to some more time consuming and complicated. My favorite part of the book is the stories and research behind the recipes. Each recipe giving you a little tid-bit of information on Mexican culture and tradition. It is exciting to see so many of my favorite recipes, and even some that I had not even thought of made vegan.

torta-ahogada-1

The only thing I would change in the book, would be to add more pictures. There are a good number of pictures, but I think some of the recipes could benefit from step-by-step pictures. Some of my favorite recipes so far is of course this Torta Ahogada, the Tomato Black Bean Soup, and the Sweet Potato and Black Bean Mole Enchiladas.  Jason’s book is available on Amazon in paperback ($12.12)  and kindle format ($7.99).

torta-ahogada-2

The Recipe: Torta Ahogada Recipe

This is like Jason Wyrick clearly states in his book, one of the spiciest meals you will ever eat. Legend says the sandwich was invented when a street vendor accidentally dropped a torta in a container of spicy salsa, this drowning it. If you would still like to try this, but aren’t a fan of heat, check the recipe notes for a non-spicy or less spicy version. Traditionally a crusty salted bread called birrote is used, but you can use french baguette or bolillo instead. Enjoy!

torta-ahogada-4

 

This Torta ahogada recipe is a crusty bread torta filled with refried beans and avocado, and drowned in a spicy chile de arbol salsa.
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Torta Ahogada

This Torta ahogada recipe is a crusty bread torta filled with refried beans and avocado, and drowned in a spicy chile de arbol salsa. Recipe from Vegan Mexico Cookbook.

Main Course
Mexican
Total Time 25 minutes
Servings 2 tortas
Author Jason Wyrick

Ingredients

Tortas:

  • 2 Bolillo rolls or 6-inch long baguettes, split in half about 3/4 of the way
  • 1 cup Refried beans, using black beans, or store-bought refried black beans
  • 1 Ripe Hass avocado, pitted, peeled, and cut into 1/4-inch thick slices

Sauce: (WARNING: See note)

  • 30 Chiles de árbol, stemmed, seeded, and rehydrated
  • 3 Cloves of garlic
  • 3/4 cup White vinegar (white balsamic works best)
  • 1 cup Water
  • 1 tsp. Dried Mexican oregano
  • 1/2 tsp. Ground cumin
  • 1/2 tsp. Freshly ground black pepper
  • 1/8 tsp. Ground cloves
  • 1 tsp. Salt

Garnishes:

  • 2 Radishes, thinly sliced
  • 8 to 12 White pickled onions, separated into rings, or raw white onion rings (see note)
  • Lime wedges

Preparation

Tortas

  1. Lightly toast the rolls or baguettes. Warm the beans and spread them evenly in each roll. Add the avocado slices. Place the sandwiches in bowls. 

Sauce:

  1. In a blender or food processor, puree the rehydrated chiles de árbol, garlic, vinegar, water Mexican oregano, cumin, pepper, cloves, and salt. (Strain if you want a very smooth sauce.) Pour the sauce over the sandwiches. Garnish the sandwiches with the sliced radishes and pickled onions and serve with lime wedges. Eat these tortas with a fork and lots of napkins.

Chef's Notes

WARNING: This sandwich is hot, really hot! For a less spicy version omit the water and add 1 to 3 cups of crushed fire-roasted tomates to the salsa and omit or decrease the chiles de árbol to your taste. 

Another option is to make two sauces, a non-spicy tomato sauce and the chile de árbol sauce. This way you can drown your torta in the non-spicy tomato sauce and drizzle some of the árbol sauce on top.

You can find a recipe for pickled onions here and one for refried beans here. 

 

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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

Preparation

  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. 

Chef's 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

Preparation

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

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

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

Chef's Notes

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

 

 

 

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Tomatillo Poblano White Beans | Instant Pot Recipe

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

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

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

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

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

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

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

The Recipe: Tomatillo Poblano White Beans

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

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

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

Ingredients

Saute Ingredients

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

Pressure Cooker Ingredients

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

Preparation

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

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

  4. Allow the pressure to release naturally.

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

  6. Add salt and pepper to taste before serving.

Chef's Notes

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

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