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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.
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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.
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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.

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Sweet Potato and Chickpea Stew in Chile Colorado

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

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

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

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

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

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

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

The Recipe: Sweet Potato and Chickpea Stew in Chile Colorado

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

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

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

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

Ingredients

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

Instructions

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

Recipe Notes

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

 

 

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Vegan Frijoles Charros Recipe (Mexican Cowboy Beans)

Beans, beans, beans it seems people either love them or hate them. Guess which one of those is me? I love them of course. Growing up in a Mexican household, beans were just a part of everyday life, and I mean everyday. I have created one of my favorite recipes for you, vegan frijoles charros. This recipe is an adaptation of the recipe my dad uses at his restaurant.  Frijoles charros, depending on what part of Mexico you are in, include chorizo, sausage or bacon. Sometimes the recipe includes a combination of all three of them. I made a big batch of my homemade vegan chorizo the other day and decided to use that instead. The result was a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.

This Vegan Frijoles Charros recipe results in a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.

This Vegan Frijoles Charros recipe results in a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.

The holidays are creeping up on me so fast. I’m not ready. Pumpkin season is here, even in Hawaii. We went and picked out a pumpkin at Aloun Farms last week and it was so hot that day! It made us long for when we lived on the east coast and we would go pumpkin picking and playing in a corn maze in cool fall weather. However, I’m looking forward to making pumpkin marmalade and candied pumpkin with coconut whipped cream. Speaking of holiday food, my book Vegan Tamales Unwrapped is now available on Amazon in kindle format and I am really excited about it. I’m hoping this will help reach more people and spread the tamal love.

This Vegan Frijoles Charros recipe results in a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.

Making vegan tamales doesn't have to be complicated. With over 50 detailed pictures, this ebook will guide you step-by-step in the tamal making process.

 

The kids have developed an obsession with Bob Ross and it’s the cutest thing. The Joy of Painting is now on Netflix and it’s the perfect before bed TV. The kids find it to be super calming and interesting. So much so, that they now ask to watch it every night and there has even been some tears when there’s no time to watch it. There’s just something about his voice that is so soothing. I am certainly glad to get a break from Mickey Mouse and Pokemon!

This Vegan Frijoles Charros recipe results in a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.

The Recipe: Vegan Frijoles Charros Recipe

My dad’s original recipe uses bacon, but can use vegan sausage or vegan chorizo instead. When I make these beans I almost aways use them to make “refried” beans. I just strain some of the liquid out of the beans and puree them in the blender until they have the consistency of refried beans, no oil needed. Enjoy!

This Vegan Frijoles Charros recipe results in a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.
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Vegan Frijoles Charros Recipe (Mexican Cowboy Beans)

Total Time 2 hours
Servings 6 servings
Author Dora Stone

Ingredients

  • ½ lb. Pinto beans, dried
  • 1 Onion, white, large
  • 3 cloves Garlic, crushed
  • 2 sprigs Cilantro
  • ¼ cup Vegetable stock or water
  • 6 oz. (3/4 cup) Vegan chorizo (see note)
  • 2 Serrano chiles, minced
  • 1 Tomato, large, diced

Instructions

  1. Soak beans in water overnight.
  2. The next day, strain them and place in a large pot. Pour enough water into the pot to fill ¾ of the way.
  3. Cut your onion in half. Place ½ the onion, cilantro sprigs, and 3 garlic cloves into the pot with the beans. Reserve the other half of the onion.
  4. Bring water to a simmer and let beans cook until almost tender, approximately 1 ½ hours.
  5. While the beans are cooking heat a large sauté pan to medium-high heat. Add chorizo and sauté until slightly browned, about 4 minutes. While the chorizo is cooking, dice the other half of the onion.
  6. Remove chorizo from pan and set aside. Add ¼ cup of water, diced onion, and serrano peppers to the sauté pan. Sweat onion and chiles until tender and translucent about 4 – 5 minutes. Add tomato and let cook for 7-8 minutes more, or until the tomato has broken down and released all of its juices.
  7. Add this mixture, and the chorizo to the pot of beans and let simmer for 20 more minutes or until beans are completely tender. Season to taste with salt and pepper. 

  8. Before serving, remove the half onion, cilantro sprig, and garlic cloves from the beans. Season with salt and pepper

Recipe Notes

You can add vegan bacon or sausage to this as well. You can buy the vegan chorizo or you can make this homemade version.

 

 

 

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Jackfruit Vegan Pozole Rojo

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

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

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

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

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

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

The Recipe: Jackfruit Vegan Pozole Rojo

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

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

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

Total Time 40 minutes
Servings 6 servings
Author Dora Stone

Ingredients

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

Toppings

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

Instructions

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

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

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

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

Recipe Notes

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

 

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Vegan Mexican Meatball Soup

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

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

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

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

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

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

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

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

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

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

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

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

5.  Where can people find you and your recipes?

On my Instagram account at @vegan_mexican. 

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

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

The Recipe: Vegan Mexican Meatball Soup

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

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

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

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

Ingredients

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

Instructions

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

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

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

Recipe Notes

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

 

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The Perfect Vegan Mexican Brown Rice

Rice has been my nemesis for years. I don’t know why something so simple can be so complicated. Probably because I keep checking under the lid to see if it’s done! This was back when I cooked only with white rice, once I added brown rice to the mix, my complications doubled. That’s why it has taken me so long to finally come up with a good recipe for vegan Mexican brown rice. Some people also refer to it as Spanish rice, but it is all the same. I’m happy to say the kids enjoy brown rice as much as white. I think they don’t really care as long as it’s rice. They eat so much of it, that and noodles.

The perfect vegan Mexican brown rice, made with a very traditional recipe. It has just the right texture and balance of tomato-garlic flavor.

We went on another hike a couple of weeks ago, it’s called Manoa Falls. It’s a pretty popular hike, but not as well known as Diamond Head. This time my hubby went with us and we had a really good time. It takes about 30 minutes to get to the waterfall, and it’s a beautiful sight. It wasn’t too crowded and I would say it is of moderate difficulty. (Just on a side note, if you are ever in Hawaii, the state recommends not to go into the waterfall because there can be bacteria in the water called leptospirosis.) There are still many more hikes to explore, but I have been focusing on getting the hang of homeschooling and trying to post recipes at the same time! It has been a true exercise in patience.

The perfect vegan Mexican brown rice, made with a very traditional recipe. It has just the right texture and balance of tomato-garlic flavor.

We have been here 5 months and I think I’m beginning to get island fever. I keep dreaming about going on a road trip and I don’t even like driving! Then I wake up and realize I can’t go anywhere. What we should really do is visit Maui, I hear it is very vegan friendly, or someone needs to come visit me.

The perfect vegan Mexican brown rice, made with a very traditional recipe. It has just the right texture and balance of tomato-garlic flavor.

The perfect vegan Mexican brown rice, made with a very traditional recipe. It has just the right texture and balance of tomato-garlic flavor.

The Recipe: Vegan Mexican Brown Rice

The problem I have had with brown rice before is that I could never get it tender enough, so I decided to soak it overnight this time and I really like the results. I dare say it’s almost fluffy. The other really important part of this recipe is toasting the rice. I did it without oil and it worked just fine. Simply add the rice to a medium pot set to medium heat and stir until the rice begins to brown. Careful though, it’s very easy to burn. The toasting ads an aromatic touch to the rice. Enjoy!

The perfect vegan Mexican brown rice, made with a very traditional recipe. It has just the right texture and balance of tomato-garlic flavor.

The perfect vegan Mexican brown rice, made with a very traditional recipe. It has just the right texture and balance of tomato-garlic flavor.
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The Perfect Vegan Mexican Brown Rice

Total Time 45 minutes
Servings 3 servings
Author Dora Stone

Ingredients

  • 1 cup Brown rice, long grain
  • ¼ Onion, white
  • 3 cloves Garlic
  • 1 ½ cups Tomato, diced
  • 1 tbsp. Tomato paste
  • 1 ½ cups Vegetable, stock or broth
  • ½ tsp. Salt, kosher
  • 1 cup Peas, frozen

Instructions

  1. Soak the brown rice in cold water overnight.
  2. Drain the rice. Set a medium pot to medium heat and add the rice. Stir often and let rice toast until golden brown, about 8-10 min.
  3. Meanwhile blend the tomato, onion, garlic, and tomato paste until smooth. Strain. You should end up with 1 cup of puree. If you don’t, add enough veg stock to make it one cup.
  4. Pour the tomato puree into the pot with the rice and let simmer for 2 minutes. Add the 1 ½ cups of vegetable stock. Add ½ tsp of salt and stir. Cover and turn heat down to a low simmer. Let cook for 35 – 40 minutes.
  5. Remove pan from heat and let rest covered for 7 minutes.
  6. Meanwhile drop peas in boiling water until tender, about 1 minute, drain.
  7. Add peas to rice and fluff with fork.

Recipe Notes

If you forgot to soak the rice, don’t worry. It will take just a bit longer to cook.

 

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Vegan Chiles Rellenos

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

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

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

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

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

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

The Recipe: Vegan Chiles Rellenos

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

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

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

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

Ingredients

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

Batter

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

Instructions

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

Recipe Notes

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