,

Vegan Caldo Tlalpeño Recipe

It is the first week of homeschooling, I am coming down with a cold, and all I want is a caldo tlalpeño. Caldo tlalpeño is traditionally a chipotle chicken soup, with chickpeas, carrots, rice, cilantro, avocado, and cheese. For this caldo tlalpeño recipe I have created a vegan version that will keep you coming back for more.

This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth

Caldo tlalpeño is one of my favorite comfort dishes. My mom, to this day, still makes a version of it whenever anyone one of us is sick. After moving to the U.S. I searched high and low for a restaurant that would serve a good caldo tlalpeño, but none of them measured up. Until finally, duh, I realized that I should just make it at home. It is super easy to make and it’s another one of those dishes that kids love.

There’s a legend behind this special dish. It is said that Mexican president Santa Ana (you know, the one that signed away 1/4 of Mexico to the U.S.,) was very hung over after 3 nights of partying and was looking for a quick remedy. He happened to be in Tlalpan, the largest borough of Mexico City. The cook gave him a chicken soup and when the president asked what the name of the soup was, she said caldo tlalpeño.

This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth

Homeschooling is going well so far. There has been a bit of whining and tears, but I already expected that. It’s actually kind of nice to not have to wake up at 6am and rush out the door to drop kids off at school. On the other hand, by 3 pm mommy is desperate for some alone time. Thank goodness for naps and TV!

I want to say a special thank you to all of you that took the time to respond to my email about the recipes you would like to see on the site. Apparently all of you really like chile rellenos and miss them terribly, so I will be working on that. If there’s any other dish you guys would like to see send me an email or respond to this post. I read every single one!

Caldo Tlalpeño Recipe

Instead of chicken I have used vegetable stock, and added potatoes and zucchini. To serve, garnish with avocado slices and a splash of lime juice. You can add baked tofu cubes to it for a more protein packed meal.

caldo-tlalpenCC83o-1
Print

Vegan Caldo Tlalpeño Recipe

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

Ingredients

  • 10 cups Vegetable Stock
  • 3 cloves Garlic, crushed
  • 2 sprigs Cilantro, fresh
  • 1/4 cup Rice, long grain
  • 1 cup Potatoes, diced
  • 3/4 cup Carrots, diced
  • 1 1/2 cups Zucchini, diced
  • 1 cup Chickpeas, canned, drained
  • 1 ea. Chipotle chile, adobo, chopped
  • 1/2 Avocado, cut into cubes
  • 1 Lime, cut onto quarters

Instructions

  1. Pour vegetable stock, crushed garlic, and cilantro sprigs in a large pot and bring to a simmer.
  2. Add rice and simmer for 4 minutes.
  3. Add potatoes and simmer for 4 minutes.
  4. Add carrots and simmer for 4 minutes.
  5. Add chipotle in adobo and zucchini and simmer for 5 minutes.
  6. Add chickpeas and simmer for 6-7 minutes.
  7. Season with salt and pepper.
  8. Serve with avocado cubes and lime wedges.

Recipe Notes

It is the first week of homeschooling, I am coming down with a cold, and all I want is a caldo tlalpeño. Caldo tlalpeño is traditionally a chipotle chicken soup, with chickpeas, carrots, rice, cilantro, avocado, and cheese. For this caldo tlalpeño recipe I have created a vegan version that will keep you coming back for more.

 

, , ,

Summer Calabacitas Tacos

During the summer I probably make these calabacitas tacos once or twice a week. (Every mom in Mexico makes calabacitas, it is one of the most common side dishes.) They are super easy to make and they utilize all the wonderful summer produce available at the local farmer’s market. Tender zucchini, ripe tomatoes, sweet corn, and garlic stew together to make a satisfying, finger licking taco.

Traditionally calabacitas tacos are topped with crema and cheese. However, this time I have chosen to use avocado instead, but feel free to use my recipe for almond crema and macadamia nut cheese, or top with your favorite vegan cheese. If you would like to make this a heartier meal you can add baked tofu or your favorite beans.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

This week we went back to the Dole pineapple plantation to ride the train. The plantation has a little train that takes you on a tour of the plantation fields. The kids were more than happy to ride around on the train and spend time with their dad, and the view was amazingly beautiful. While at the plantation my husband and I were commenting that we were so ready for the summer to be over. There are so many tourists, everywhere, all the time. More than 8 million people visit Hawaii every year! It can get kind of crowded. I expect that around September or October things will slow down a bit, and we can enjoy some quiet time at the beach. Look at me sounding like a local!

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

I am in the process of planning the recipes for the next couple of months, and I want to know what YOU would like to see on the blog. There are many wonderful Mexican recipes that still need to be veganized, so tell me about your favorite Mexican dish or food memory and I will try my best to make it vegan and healthy-ish.

The Recipe: Summer Calabacitas Tacos

This has always been one of my favorite recipes and it is great in tacos, or served over rice with lentil picadillo. Enjoy!

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.
Print

Summer Calabacitas Tacos

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

Ingredients

  • 1/2 cup Vegetable broth
  • 1 cup Onion, white, finely diced
  • 3 cloves Garlic, minced
  • 2 ears Corn, large, cut into kernels
  • ¼ cup Vegetable stock or water
  • 2 Zucchini, large, cut into dice
  • 2 cups Tomato, diced (fresh or canned)
  • 10 Corn tortillas
  • 1 Avocado, sliced
  • 1 cup Favorite Salsa

Instructions

  1. In a large heavy bottomed pot, set to medium heat; sweat the onion in 1/4 cup of vegetable broth for 2 to 3 minutes until onion is translucent.
  2. Add corn and garlic and pour in remaining ¼ cup of vegetable broth, cover and let steam until corn is tender, about 3 – 4 minutes.
  3. Uncover, add zucchini and cook for 3-4 minutes, until it begins to soften.
  4. Add tomato and cook for 5 minutes more, or until all the vegetables are tender.
  5. Season to taste, and serve on warm tortillas with avocado slices and salsa.

Recipe Notes

During the summer I probably make these calabacitas tacos once or twice a week. (Every mom in Mexico makes calabacitas, it is one of the most common side dishes.) They are super easy to make and they utilize all the wonderful summer produce available at the local farmer's market. Tender zucchini, ripe tomatoes, sweet corn, and garlic stew together to make a satisfying, finger licking taco.

Traditionally calabacitas tacos are topped with crema and cheese. However, this time I have chosen to use avocado instead, but feel free to use my recipe for almond crema and macadamia nut cheese, or top with your favorite vegan cheese. If you would like to make this a heartier meal you can add baked tofu or your favorite beans.

 

 

 

,

Hearty Whole Wheat Flour Tortillas

The northern part of Mexico, where I am from, is famous for their flour tortillas. Of course whenever you are trying to be “healthy” you eat whole wheat tortillas. These hearty whole wheat flour tortillas are my paternal grandmother’s recipe. They are not your chewy and tasteless like the ones you can get at the grocery store. These are vegan and the real deal! I had to test the recipe a couple times to get it right, but the kids loved them. We even toasted them on a comal and cut them into triangles to dip in our guacamole or hummus.

These hearty whole wheat flour tortillas are my paternal grandmother's recipe. These are vegan, delicious, kid approved, and the real deal!

 

This past week has been busy. I am trying to get everything setup to start homeschooling, buying the books, and supplies. It has proven to be more complicated than I thought since everything takes so long to get here by mail. I’ve been looking around for co-ops and homeschooling groups. Dylan, who is the one being homeschooled seems so cool and ok with everything. I’m the one that’s freaking out a little bit. Luckily I have found an amazing Catholic homeschool group that has been really supportive and helpful.

These hearty whole wheat flour tortillas are my paternal grandmother's recipe. These are vegan, delicious, kid approved, and the real deal! These hearty whole wheat flour tortillas are my paternal grandmother's recipe. These are vegan, delicious, kid approved, and the real deal!

We finally hiked Diamond Head and we had so much fun! I had been postponing it because I didn’t want to do it without my hubby, and I was trying to avoid the crowds. One day though, I got tired of being stuck in the house so I decided to go for it. I wore the two year old on my back and Dylan wore the camelback and the snacks. I would say it is an intermediate hike in terms of difficulty, but adding the extra 29 pounds to my back really made it a great workout. The crowds of tourists were pretty bad. The whole hike we were surrounded by people, almost like we were all hiking together in a huge line. Regardless, the kids and I enjoyed ourselves and ended the hike with some shaved ice.

These hearty whole wheat flour tortillas are my paternal grandmother's recipe. These are vegan, delicious, kid approved, and the real deal!

The Recipe: Heart Whole Wheat Flour Tortillas

A couple weeks ago I had the pleasure of connecting with Douglas Cullen of the blog Mexican Food Journal, and he was kind enough to guest post with his recipe for Creamy Poblano Soup. This time I have guest posted on his blog and that is where you will find the recipe.

READ RECIPE AT MEXICAN FOOD JOURNAL

 

,

The Best Vegan Marranitos

I have done it! After three failed attempts, here is the best vegan marranitos (Mexican piggy cookies) recipe ever. Ok, I might be a little too excited about this one, but hear me out. This is my favorite pan dulce, you can ask any of my family members, and they will be sure to tell you I have eaten many marranitos in my life! A marranito is a Mexican pastry shaped like a piggy. It can be soft like a sweet bread or more on the hard side like a cookie. This version is more like a pastry than a cookie. It is made with a combination of whole wheat and white flour and infused with a piloncillo, star anise, clove, and cinnamon syrup.

Here is the best vegan marranito (Mexican piggy cookies) recipe ever. They are infused with piloncillo, star anise, clove, and cinnamon.

It took me so long to get the recipe right because I wanted it to be low-fat. I tried substituting the fat with beans and the result was as weird as it sounds. Then I tried substituting the fat with apple sauce and added a flax-egg, which was a big mistake because they turned out super gummy. I finally gave up and went with the apple sauce and 2 tbsp. of oil. I am pretty happy with the result. They taste just as they should, so much so, that the kids ate them so fast I hardly had time to photograph them. We dunked them in the thickest Mexican hot chocolate.

Here is the best vegan marranitos (Mexican piggy cookies) recipe ever. They are infused with piloncillo, star anise, clove, and cinnamon.

School starts this week in Hawaii and we are not ready for summer to end. After many weeks of deliberation we have decided to homeschool. We did not make this decision lightly, but I think this is the best choice for us right now. I am terrified and hopeful at the same time. We are getting everything set up and we should be ready to go in the next few weeks. The good thing is that we still have a lot of Hawaii to explore, so that will keep us very busy.

Here is the best vegan marranitos (Mexican piggy cookies) recipe ever. They are infused with piloncillo, star anise, clove, and cinnamon.

The Recipe: The Best Vegan Marranitos

I recommend eating the marranitos while they are still warm out of the oven and dunking them in hot chocolate or coffee. If you would like to make these with fat you can substitute the amount of apple sauce with vegan butter or coconut oil. Enjoy!

Here is the best vegan marranitos (Mexican piggy cookies) recipe ever. They are infused with piloncillo, star anise, clove, and cinnamon.

Here is the best vegan marranito (Mexican piggy cookies) recipe ever. They are infused with piloncillo, star anise, clove, and cinnamon.
Print

Marranitos

Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings 8 large marranitos
Author Dora Stone

Ingredients

  • 3/4 cup Water
  • 3/4 cup Piloncillo, 4.5 oz
  • 1 stick Mexican cinnamon
  • 1 Star anise
  • 1 cup + 2 tbsp. Flour, all-purpose
  • 1 cup Flour, whole wheat
  • 1 tsp. Baking soda
  • 1/2 tsp. Baking powder
  • 1/2 tsp. Salt kosher
  • 1/2 cup Apple sauce
  • 2 tbsp. Vegetable oil

Instructions

  1. Place water, piloncillo, cinnamon, clove, and star anise in a medium sauce pot set to medium heat. Simmer slowly and stir until the piloncillo dissolves. Remove from heat and let cool.
  2. In a large bowl, combine the whole wheat and all purpose flours, baking powder, baking soda, and salt.
  3. Strain the piloncillo syrup into a medium bowl. Add the apple sauce and oil and mix well.
  4. Pour the wet ingredients into the bowl with the dry ingredients and mix with a wooden spoon until the dough begin to comes together.
  5. Use your hands to incorporate the dough together and form a ball. The dough will be on the wet side.
  6. Cover in plastic wrap and place in the fridge for an hour or in the freezer for 30 min.
  7. Preheat oven to 350F.
  8. Remove the dough from the fridge and roll out on a floured surface to 1/4 inch thickness.
  9. Use a large pig shaped cookie cutter to cut out the dough and place them on a parchment lined sheet tray.
  10. Reform the dough scraps into a ball and roll out again to cut out more marranitos. Repeat this process until you cannot cut out any more.
  11. Bake for 15 minutes or until the marranitos are golden brown on the bottom.
  12. Remove from oven and let cool slightly.

Recipe Notes

These are best eaten warm out the oven or dunked in hot chocolate or coffee. If you would like to make these with fat substitute the apple sauce with vegan butter or coconut oil.

 

, ,

Roasted Chile Poblano Soup – Vegan

Today I want to introduce you to a very talented cook, blogger and restauranteur, Douglas Cullen from the blog Mexican Food Journal. Douglas and I met through Food Blogger Pro community and when the opportunity came up for a collaboration I was more than thrilled. Anything to support and promote Mexican food. Douglas has lived in Mexico for over 20 years, and he is the former owner of a restaurant in San Miguel de Allende. His blog Mexican Food Journal aims to teach you and inspire you to cook Mexican food. He is sharing with us a vegan recipe for roasted chile poblano soup or crema de chile poblano.

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are the large fresh chiles that are deep green in color which are available in almost every supermarket. If you have ever eaten chiles rellenos then you have tried poblano chile and if you have never cooked with poblano chiles give this recipe a try. You will love it. Poblanos have a deep flavor but don’t overpower you with chile heat. In Mexico, they are considered a very mild chile but I consider them moderately hot. Typically, roasted chile poblano soup is prepared with heavy cream to give it body and richness but in the recipe it’s the potato that gives it body and richness.

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green

The Recipe: Roasted Chile Poblano Soup

The roasting of the poblano pepper can be done over an open flame or under your oven broiler. The secret is after they are roasted place them in a plastic bag or in a bowl covered with plastic wrap for a couple of minutes to let the steam loosen the skin. Garnish the soup with fried tortillas strips and a couple spoonfuls of corn. Provecho!

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green

Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green
Print

Roasted Chile Poblano Soup - Vegan

Cook Time 40 minutes
Total Time 40 minutes
Servings 4 servings
Author Douglas Cullen

Ingredients

  • 3 Poblano chiles, medium size, about 4 to 5 inches long
  • 1 Waxy potato, medium
  • ½ White onion, medium
  • 1 (12 oz) can White corn
  • 1 clove Garlic
  • 1 tsp. Epazote, Mexican herb
  • 6 Corn tortillas
  • 2 tbsp. Cooking oil
  • 1 tsp. Salt
  • 6 cups Water

Instructions

  1. Chop the poblano chile, potato and onion
  2. Heat the cooking oil in a pot to medium heat
  3. To the pot add the onion and garlic and sauté until the onion starts to turn translucent (about 5 minutes). Stir frequently
  4. Add the potato and continue cooking for another 5 minutes
  5. Add the chiles and ½ of the white corn
  6. Add 5 cups of water and bring to a boil. Reduce the heat and cook for 20 minutes
  7. In 2 batches, blend the soup until very smooth (about 2 minutes per batch)
  8. Return the soup to the pot and simmer for 20 more minutes
  9. If the soup is too thick, add the remaining cup of water a little bit at a time until the desired consistency is reached.

Preparation - Tortilla Strips

  1. Cut the corn tortillas in half and then slice into ¼ inch wide strips
  2. Preheat ¼ inch of cooking oil in a frying pan to medium hot
  3. Tip: To check to see if the oil is ready, drop 1 tortilla strip into the oil. If the oil starts to bubble the oil is ready
  4. Place the tortilla strips into the hot oil
  5. Every 30 seconds stir the tortilla strips so that they cook evenly
  6. When the tortilla strips have turned Golden Brown they are done
  7. Drain the tortilla strips on paper towels

Serving

  1. Divide the soup into 4 -6 bowls
  2. Heat the reserved corn in the microwave for 45 seconds
  3. Garnish the soup with tortilla strips and 2 spoonfuls of corn

Recipe Notes

It is important to use white corn for this recipe. Yellow sweet corn changes the taste.
This version packs a little heat but the recipe is very flexible. If you prefer a milder soup substitute 1 white potato for 2 poblano chiles.

 

, ,

Corn Paletas

Corn Paletas? What kind of weird sorcery is this? When you think about it a little bit, it makes total sense. We tend to associate corn with savory, but what about corn muffins and corn bread. Corn can also be sweet. Corn is sweet, so why not make paletas out of it.

I didn’t come up with this myself though. Corn is a common flavor in the paleterias of Michoacan and Central Mexico, where you can find ice cream as well as paletas. The first time I had one I was a little thrown off by the visible chunks of corn, but the flavor won me out at the end. Kind of like the first time I had Korean shaved ice with sweet red beans. You will have to make them in order to decide whether you like them or not. One of my kids loved them, and the other hated them.

This recipe for corn paletas takes all the sweet goodness of corn and transforms it into a an icy treat. They are super easy to make.

Cooking Mexican food in Hawaii hasn’t been to difficult. I have been able to find most of what I need at the regular grocery store, but dried chiles eluded me. I had to drive 40 minutes to the one Mexican grocery store in all of Oahu to find them. It turned out to be a little hole in the wall shop, and it became instantly smaller as soon as I brought my two kids in there. They were touching everything and running around like the crazy kids that they are. The lady, who I assume was the owner, was very nice, but I could tell she was worried about her livelihood with my kids in there. I picked up some dry chiles, spices, and some Mexican candy and ran out as quick as I could. It was a hot sticky day, so I bought two Jumex juices for the kids and we sat outside the shop to drink them. What is your favorite paleta flavor?

This recipe for corn paletas takes all the sweet goodness of corn and transforms it into a an icy treat. They are super easy to make.

The Recipe: Corn Paletas

This recipe for corn paletas takes all the sweet goodness of corn and transforms it into a an icy treat, and they are super easy to make. I used almond milk to make these paletas, but you can use coconut milk for a more decadent version. If this is your first time making these I would recommend pureeing the mixture until it is completely smooth and straining it. Once you decide if you like them or not you can play around with the texture. Enjoy!

 

This recipe for corn paletas takes all the sweet goodness of corn and transforms it into a an icy treat. They are super easy to make.

This recipe for corn paletas takes all the sweet goodness of corn and transforms it into a an icy treat. They are super easy to make.
Print

Corn Paletas

Prep Time 30 minutes
Total Time 30 minutes
Servings 10 paletas
Author Dora Stone

Ingredients

  • 3 cups Corn kernels fresh (about 4 ears)
  • 3 cups Almond milk
  • 3/4 cup Sugar, granulated, or other vegan sweetener
  • 1 tsp. Vanilla extract

Instructions

  1. Place corn, almond milk, and sugar in a large pot. Bring to a simmer over medium heat. Once it simmers, turn the heat off and take off the stove.
  2. Let cool to room temperature.
  3. Place mixture in the blender, add vanilla, and process until smooth. (You can leave chunky if that is your preference.)
  4. Straining the mixture is completely optional.
  5. Pour into popsicle molds and freeze for 5 hours.

Recipe Notes

If you are using popsicle molds without an insert, refrigerate popsicles for 45 min. then insert wooden popsicle sticks. You can use coconut milk for a more decadent version. If this is your first time making these I would recommend pureeing the mixture until it is completely smooth and straining it. Once you decide if you like them or not you can play around with the texture.

 

, ,

Purple Sweet Potato Ice Cream

This vegan purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream.

This purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream

There’s a beautiful Hawaiian purple sweet potato, also known as okinawan sweet potato, and it is incredibly sweet and full of fiber, vitamins and antioxidants. When I tried one for the first time all I could think about was that it was as sweet as candy. It turns out, there is also a purple sweet potato that is cultivated in Mexico. It is not the same variety, but I thought it would be fun to take something that both Hawaii and Mexico have in common and run with it.

This purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream

This ice cream is also inspired by a famous Mexican candy called Camotes de Santa Clara. It is candied sweet potato (purple, yellow, or orange) and citrus, rolled into a tube and wrapped in wax paper. Often fruit and nuts are mixed in as well. This candy is sold on the streets of Puebla, where the Santa Clara convent originally produced them.

After high school, I was a missionary for a year in Mexico City, and the nuns would often take us to Puebla on field trips. We would walk the market and buy a bunch of candy. That’s where I first tried the Camotes de Santa Clara. I don’t really remember them as being my favorite, but I know I did enjoy them.

This purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream

The Recipe: Purple Sweet Potato Ice Cream

This ice cream is especially creamy and sweet, even when it has almost no fat at all, because of the starch and natural sugars of the sweet potato. The pineapple adds a welcome tartness to it and the pecans a crunchy texture. If you can’t find purple sweet potatoes you can use any other variety of sweet potatoes. I  have used almond milk, but you can use any plant-based milk. Enjoy!

This purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream
Print

Purple Sweet Potato Ice Cream

Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings 1 pint
Author Dora Stone

Ingredients

  • 1 lb. Purple sweet potatoes, peeled and cut into cubes
  • 2 3/4 cup Almond milk, unsweetened
  • 2/3 cup Sugar, granulated
  • 1/4 cup Maple syrup
  • 1 tsp. Vanilla extract
  • 1 tsp. Lime juice, fresh
  • 2 tsp. Vodka or tequila reposado, optional
  • 1/4 cup Pecans, toasted
  • 1/2 cup Pineapple, chopped

Instructions

  1. Place sweet potatoes in a medium saucepan and cover with water. Bring to a simmer and cook for 20 minutes or until potatoes are tender.
  2. Let cool to room temperature.
  3. In a blender, combine the sweet potatoes, almond milk, sugar, maple syrup, vanilla, lime juice, and tequila. Process until smooth. The mixture should have the thickness of a heavy cream.
  4. Chill for at least an hour in the refrigerator, then pour into your ice cream maker according to the manufacturer’s instructions.
  5. You can mix in the pecans and pineapple in to the ice cream after the machine has finished spinning or you can add them to the machine when the ice cream is about to be done.
  6. Eat right away or freeze up to 5 hours to let the ice cream harden a bit.

Recipe Notes

The addition of the alcohol is completely optional. It is added to make homemade ice cream softer, because this ice cream has no preservatives or gums it will get hard in the freezer. Before eating it, take it out of the freezer fro 5 to 10 minutes to soften it up a bit. If you can’t find purple sweet potatoes you can use any other variety of sweet potato

 

 

, ,

Vegan Coconut Paletas

These vegan coconut paletas (paletas de coco) are super easy to make and have only 3 ingredients. They are creamy, without being too rich, and full of toasted coconut flakes. These were my favorite growing up, now I can’t decide between these and the mango-chile paletas. However, I do think this vegan version is even better than the versions made with cow’s milk. They are definitely kid approved!

This recipe for vegan coconut paletas (paletas de coco) is super easy to make and has only 3 ingredients. They are creamy, but not too rich.

I had a kitchen nightmare the other night. I hadn’t had one in years! A kitchen nightmare is common among professional cooks and chefs. They usually entail something forgotten in the oven, the ticket machine spitting out ticket after ticket, or chef yelling at you. I don’t even know what caused me to have one, but chef was yelling at me. I was trying to explain myself and only digging the whole deeper. You should know, even in dreams, your response should always be, “Yes, chef.” I woke up a little freaked out, only to realize that my sweet two year old was trying to wake me up with kisses. I cannot even explain to you the huge relief I felt.

Sometimes I miss being a cook in a restaurant, but then I see how hard and tirelessly my husband works and how much we miss him, and I forget about it. Sometimes being a mom entails many tedious and repetitive tasks, and a great exercise in patience, but those sweet kisses cannot be replaced with anything. Not even the rush of adrenaline you get from working the line on a busy night, or the first sip of beer after getting your butt kicked on a Saturday. That morning I was really grateful that I get to be a stay-at-home mom/blogger, that is until I had to wipe up some poop off the bathroom floor!

This recipe for vegan coconut paletas (paletas de coco) is super easy to make and has only 3 ingredients. They are creamy, but not too rich.

The Recipe: Vegan Coconut Paletas

I was going to go all out and buy a fresh coconut to make these, since they are so accessible here in Hawaii, but I quickly changed my mind when I imagined trying to crack a coconut with my two kids pulling at my legs. This is the easy version. I used light coconut milk to minimize the amount of fat, but feel free to use full fat coconut milk if that is what you desire. Enjoy!

This recipe for vegan coconut paletas (paletas de coco) is super easy to make and has only 3 ingredients. They are creamy, but not too rich.
Print

Vegan Coconut Paletas

Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 8 (3 oz) popsicles
Author Dora Stone

Ingredients

  • 2 (13.4 oz) cans Coconut milk, light
  • 2/3 cup Sugar, granulated
  • 2/3 cup Shredded coconut, unsweetened

Instructions

  1. Combine the coconut milk and sugar in a medium sauce pot and bring to a simmer.
  2. Turn heat off and let cool in fridge. Once completely cool, strain.
  3. Add coconut and mix well. Pour into popsicle molds and freeze for 5 hours

Recipe Notes

If you are using popsicle molds without an insert, refrigerate popsicles for 30 min. then insert wooden popsicle sticks. Coconut can be toasted or untoasted.

 

, ,

Mexican Stuffed Baked Potato – Vegan

Who doesn’t like a stuffed baked potato? There’s nothing quite as satiating and versatile as a potato. This Mexican stuffed baked potato is my go-to lunch. It is made with ingredients I usually already have in my fridge. I just pop the potato in the microwave and stuff with broccoli, black beans, chopped tomato, and salsa verde. It hits all the right spots and it is packed with approximately 18 grams of protein.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

Hawaii keeps surprising me at every turn. I have joined a Catholic homeschool group to get to know some other families and ask all the questions possible about homeschooling before we make our decision. Recently we went on a hike with the group to Lulumahu falls. It was amazing, but if I had known it was going to be so challenging I probably wouldn’t have gone! I was wearing my 2 yr old on my back, and I think she weighs about 29lbs. One of the moms assured me the hike was kid friendly, but that I should wear shoes because we would be walking through water. I thought to myself that we would probably cross a small stream or something. We climbed over boulders, crouched under fallen trees, walked through several streams, and walked deep into the rainforest. It took us about an hour, but we ended up at a beautiful waterfall. Dylan kept saying, ” Mom, this is a real adventure!!” It really was, and mommy felt it all over her sore muscles the next day.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

The other day we passed by a house that was selling mangoes. Their yard was riddled with giant mango trees, the bright yellow, red and green mangoes weighing down the branches. They were selling them for $1.50 a pound so I bought 6 lbs. I have to say the mangoes were some of the best I have ever tasted. The kids are eating them faster than I can peel them. Another day we were at the beach, and there was a beautiful woman sitting there staring at the sunset. There were hardly any people left at the beach, since it was so late. I kept staring at her because I though she was so beautiful with her long black hair and dark skin. All of a sudden she broke out a ukulele and started playing. I was so mesmerized I couldn’t find my phone in time to record her. It was a beautiful spontaneous moment that can best depict what living in Hawaii has been like so far. I hope there are many more beautiful moment to come!

 

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

The recipe: Mexican Stuffed Baked Potato

This recipe is incredibly easy to make and very adaptable. If you don’t have broccoli you can use zucchini. You can also add corn or cilantro. The possibilities are endless. I decided to use salsa verde because I really like it, and I had it in the fridge that day, but you can use any salsa you like. If you are looking for something more creamy you can use this spicy chipotle cream. Enjoy!

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.
Print

Mexican Stuffed Baked Potato - Vegan

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 servings
Author Dora Stone

Ingredients

  • 2 Russet potatoes large
  • 1 hd. Broccoli, cut into florettes, steamed or boiled
  • 1 cup Black beans canned, drained
  • 1 Tomato large, diced
  • 3/4 cup Salsa verde

Instructions

  1. Cook potatoes on high in microwave for 5 minutes or bake in oven at 425F for 50 to 60 minutes.
  2. Make a cut lengthwise in the potatoes and stuff with cooked broccoli, black beans, and diced tomato.
  3. Pour salsa verde over the whole thing.

Recipe Notes

You can add corn and cilantro or any other vegetable you like. You can also use any salsa you like. If you are looking for a more decadent sauce you can use this chipotle cream sauce.

 

, ,

Vegan Rajas con Crema Tacos

Rajas con crema is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour “crema” is poured over the whole thing. It is spicy, creamy, and incredibly satisfying. Of course, the best way to eat this is in a taco. These vegan rajas con crema tacos will even impress your omnivore friends.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

There’s something about the smell of roasting poblano peppers that evokes so many food memories and recipes. Before going to culinary school my dad had me work at his restaurant for 6 months. Let’s just say the cooks weren’t too happy to have me around. I peeled a lot of potatoes and cracked a lot of eggs. I’ll never forget the time they had me roast and peel tray after tray of poblano peppers. They of course could do it without even thinking, no gloves, quickly, one after the other. I think it took me about 3 hours to get them done, and by the end I was almost crying (or maybe I was crying) because my hands were burning. I’m sure they had a kick out of that.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

Poblano chiles are readily available almost anywhere in the United States. I am even able to find them here in Hawaii! They are very versatile and can be used in soups, tacos, pasta, enchiladas, stews, and they can even be stuffed and fried. They are relatively mild on the heat scale depending on where you live. Roasting and peeling them is not complicated, as you can see in this video. This is a perfect summer dish for using up all of the sweet, tender corn at your farmer’s market. If you are staying away from nuts, you can omit the “crema” and serve with a salsa instead.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

The heat here in Hawaii is starting to rise and ice cream, paletas, and aguas frescas have been on my mind lately. What recipes would you like to see?

The Recipe: Vegan Rajas con Crema Tacos

This recipe is pretty straight forward. You can skip the roasting of the poblano peppers if you’re in a hurry, but they will not be as tender as if you had roasted them. The crema can me made without oil by substituting it with unsweetened almond milk. I use the almonds with the peel on because I prefer the flavor, but if you are looking for a really white crema, you can use blanched almonds instead. Enjoy!

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying
Print

Vegan Rajas con Crema Tacos

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

Ingredients

Filling:

  • 5 Poblano peppers,roasted, peeled, seeded, cut into strips
  • 1 tbsp. Vegetable oil, (optional)
  • 1 Onion, white, large, thinly sliced
  • 2 cloves Garlic, minced
  • 3 ears Corn, kernels sliced off
  • ½ cup Vegetable stock or broth

Crema:

  • ½ cup Almonds, raw
  • 1 clove Garlic
  • ¾ cup Water
  • ¼ cup Vegetable oil optional
  • 1 tbsp. Lemon juice fresh

Instructions

To make the filling:

  1. Heat vegetable oil in a large sauté pan to medium heat. Add the onion and sweat for 2-3 minutes or until it is tender and translucent.

  2. Add corn, garlic, and ½ cup of vegetable stock, cover and let steam until corn is tender, about 3 – 4 minutes.
  3. Add the poblano peppers and let cook for 1 minute more. Season with salt and pepper. Remove from the heat and let cool slightly.

Almond Crema:

  1. Place the almonds, garlic, water, vegetable oil, and lemon juice in the blender and process until smooth. Season with salt and pepper. Pour the almond crema over the cooled filling and mix well.

  2. Serve with warm corn tortillas.

Recipe Notes

To save time you can skip the roasting and peeling of the poblanos, but they will not be as tender or flavorful.
* You can substitute the oil in the crema with unsweetened almond milk with the same results.

Here are some other delicious taco recipes you can try as well:

25 Vegan Tacos for 5 de Mayo

Chickpea and Spinach Tacos

Spicy Zucchini Black Bean Tacos

Carrot and Sweet Potato Tinga Tacos

Potato and Chorizo Tacos