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Sweet Potato and Carrot Tinga Tacos

I have fallen in love with sweet potatoes. I actually used to dislike them, but during my pregnancy I craved them and now I can’t get enough of them. These sweet potato and carrot tinga tacos are one of the many ways you can use sweet potatoes. The shredded carrots and sweet potatoes are stewed with onion, garlic, and a tomato-chipotle sauce. The sweet potatoes make this dish just a bit sweet, the chipotle-tomato sauce adds a tanginess that will keep you coming back for more, and the avocado gives it a luscious creaminess. Serve on warm tortillas for tacos or on tostadas smothered with beans.

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

Traditionally, tinga is a shredded pork dish that originates from Puebla. It is also commonly made with chicken or beef. For another vegan option you could use jackfruit or hearts of palm. The best thing about this recipe though is that it’s super easy to make and only requires a couple of ingredients. I make a less spicy version for my kids and they love it!

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

Our baby is now 2 months old, and I’m trying to get back into the rythm of things, testing recipes, posting, and recording videos. I am planning on finally launching a youtube channel in the next couple of weeks, but I have to say it makes me really nervous. If you have any suggestions, words of encouragement, or recipe requests I am all ears. Enjoy!!

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

The Recipe: Sweet Potato and Carrot Tinga Tacos

Make sure to cook the tinga until the sweet potatoes and carrots are tender. The texture should not be crunchy. Enjoy!

 

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.
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Sweet Potato and Carrot Tinga Tacos

Total Time 30 minutes
Servings 4 Servings

Ingredients

  • 1/4 cup Water
  • 1 cup Thinly sliced white onion
  • 3 Garlic cloves, minced
  • 2 1/2 cups Grated sweet potato
  • 1 cup Grated carrot
  • 1 can (14 oz.) Diced tomatoes
  • 1 tsp. Mexican oregano (optional)
  • 2 Chipotle peppers in adobo
  • 1/2 cup Vegetable stock
  • 1 Avocado, sliced
  • 8 Tortillas corn or flour

Preparation

  1. In a large sauté pan over medium-heat, add water and onion, cook for 3 -4 minutes, until the onion is translucent and soft. Add the garlic and continue to cook, stirring for 1 minute.

  2. Add sweet potato and carrot to the pan and cook for 5 min stirring often.

Sauce:

  1. Place the diced tomatoes, vegetable stock, oregano, and chipotle peppers in the blender and process until smooth.

  2. Add chipotle-tomato sauce to the pan and cook for 10-12 minutes, stirring occasionally, until the sweet potatoes and carrot are cooked through. If necessary add more vegetable stock to the pan. 

  3. Serve on warm tortillas and top with avocado slices.

Chef's Notes

Increase or decrease spiciness by adding or removing some of the chipotle peppers. You can also serve on tostadas smothered with refried beans. 

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Vegan Creamy Chipotle Pasta

I am obsessed with this creamy chipotle pasta. The sauce is so easy to make and pretty amazing when you realize that a couple of almonds can make a beautiful cream sauce. The smokiness of the chipotle and the acidity of the lemon juice make it irresistible.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

The sauce contains only 6 ingredients almonds, water, almond milk, chipotle, garlic, and lemon juice. Simply place everything in your blender and process until smooth. If you do not have a high powered blender you can soak the almonds overnight. I use raw unpeeled almonds because I prefer their flavor, but if you want an extra creamy sauce you can use blanched almonds. The sauce shouldn’t be heated because it could break, so when your pasta is done simple toss it with the sauce in a bowl. There is no need heat the pasta and sauce again in pan.

Our first week of homeschooling went really well. There was a bit of whining and moments of frustration, but overall the kids and I really enjoyed ourselves. I am only homeschooling one child, so I could see how doing multiple ones at the same time could be more complicated. Honestly, if you had told me 8 yrs. ago that I was going to be a vegan homeschooling mom I would’ve laughed in your face! Never say never.

Last week we went on another hike in Kealia Trail in the north shore of Oahu, and once again I overestimated my capacity to carry a 29 lb. toddler up a mountain. The hike was not very difficult, but it was very long. We must have stopped a dozen times to rest, but we made it! I am really loving the hiking part of this Hawaiian adventure.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

 

The Recipe: Vegan Creamy Chipotle Pasta

The sauce is best used immediately. I also love pouring this sauce on top of my baked potatoes or as a sauce for my chiles rellenos. Enjoy!

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.
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Vegan Creamy Chipotle Pasta

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 2 servings
Author Dora S.

Ingredients

  • 1/2 cup Almonds, whole, raw
  • 1/4 cup Almond milk, unsweetened
  • 1 ea. Chipotle pepper in Adobo, only one of the peppers in the can
  • 1 clove Garlic
  • 3/4 cup Water
  • 1/2 cup Tomato, fire roasted, canned
  • 1 tbsp. Lemon juice, fresh
  • 1/2 lb. Spaghetti, whole wheat
  • 1 tbsp. Cilantro chopped

Preparation

  1. Place the almonds, almond milk, water, chipotle, garlic clove, roasted tomato, and lemon juice in a blender and process until smooth. Season with salt and pepper.
  2. Boil pasta according to the instructions on the box. Drain and place in a large bowl.
  3. Pour chipotle sauce over pasta and mix well.
  4. Serve with chopped cilantro on top.

Chef's Notes

This sauce is best served immediately. If you do not have a high powered blender soak almonds overnight. For an extra creamy sauce use blanched almonds instead.

 

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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.

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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

Preparation

  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.

Chef's 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.

 

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Vegan Cauliflower Tempura Bites

These vegan cauliflower tempura bites (cauliflower tortitas) in a tomato-chipotle sauce are one of my favorite lent side dishes. Traditionally the tortitas are dropped in an egg batter and fried, but for this version of the batter, I’ve essentially made an eggless tempura batter. The tomato-chipotle sauce gives this dish the acidity and spiciness that pairs very well with the crunchiness of the cauliflower

Every time lent and Easter comes around I get very homesick. Holy Week and Easter are a big deal in Mexico and our family has a set of traditions we practice every year. Every Friday in lent we enjoy comida de cuaresma(lent food) which includes things like tortitas de camaron, lentejas, caldo de mariscos, shrimp cocktails, capirotada, tortitas de coliflor, tortitas de papa, etc. I can’t get those things around here, or at least I haven’t found a place that serves traditional lent food, so I’ve adapted some of these dishes to be vegan.

This recipe for vegan cauliflower tempura bites in a spicy tomato-chipotle sauce is a satisfying and crunchy dish. The batter has no eggs!

This recipe for vegan cauliflower tempura bites in a spicy tomato-chipotle sauce is a satisfying and crunchy dish. The batter has no eggs!

One of the other traditions that we really enjoy and we can do here is Mexican confetti eggs. I’ve been saving my eggs since February and we’ve already started painting some. It’s so fun to watch the kids smash the eggs on each other’s heads and the colorful confetti jump out every where. Now all I have to do is find a family who will adopt us for Easter since the hubby is working. Sigh.

This recipe for vegan cauliflower tempura bites in a spicy tomato-chipotle sauce is a satisfying and crunchy dish. The batter has no eggs!

This recipe for vegan cauliflower tempura bites in a spicy tomato-chipotle sauce is a satisfying and crunchy dish. The batter has no eggs!

Enjoy!

The Recipe: Vegan Cauliflower Tempura Bites in Tomato Chipotle Sauce

Cauliflower tortillas are cauliflower tempura bites in a spicy chipotle-tomato sauce.
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Vegan Cauliflower Tempura Bites

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

Ingredients

Batter

  • 1 cup AP Flour
  • 1 cup Cornstarch
  • 1 ½ cups Soda water
  • 1 tsp. Salt, kosher
  • 1 Cauliflower, large, cut into florets
  • 2-3 cups Vegetable oil

Sauce

  • 1 can (14.5 oz.) Diced tomatoes
  • 2 cloves Garlic, peeled
  • ¼ Onion, chopped
  • 1 Chipotle pepper in adobo (1 pepper)
  • ½ cup Vegetable stock

Preparation

  1. Place all the ingredients for the sauce in the blender and process until smooth.
  2. Bring sauce to a simmer in a sauce pot set to medium heat. Simmer for 5-7 minutes, season with salt and pepper. Set aside.
  3. Sift the flour and cornstarch into a large bowl. Add the salt and soda water. Whisk until combined. The batter should have the consistency of a thick pancake batter. Add more water as necessary.
  4. Heat oil in a large pot or Dutch oven to 350°F.

  5. Once the oil is hot, use your hands to drop the cauliflower in the batter and then into the oil. Fry for 2-3 min. on each side or until the batter is crispy and slightly golden.
  6. Remove from oil and place on a plate or tray lined with paper towels. Serve with spicy tomato sauce.

Chef's Notes

For a healthier version, season the cauliflower with salt, pepper and 1 tbsp. of oil. Roast the cauliflower in the oven at 450F for 20 min.

 

 

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Lentil Picadillo

Picadillo is one of those dishes that is a staple in every Mexican household. It is super easy to make and kids tend to love it. It was one of my favorites growing up. In northern Mexico it is traditionally made with ground beef, onions, garlic, chiles, and potatoes. In southern and central Mexico they add raisins, olives, and even fruit. You can also find picadillo in other Latin American countries. Perhaps the most famous is the Cuban version, which consists of ground or shredded beef, onions, peppers, potatoes, olives, and capers.

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Creamy Vegan Chipotle Sauce

I’ve been trying to find a way to make a delicious plant-based baked potato, one that has the creaminess of one slathered in butter and sour cream, or stuffed with broccoli and that fake yellow nacho cheese. Remember when Wendy’s used to sell broccoli and cheese baked potatoes? I used to love those! I was also a little chubby in those days. This creamy vegan chipotle sauce is so perfect to pour on top of your baked potato.
This recipe for creamy vegan chipotle sauce is the perfect combination of spicy chipotle, almonds, and a hint of lemon.

 

This recipe for creamy vegan chipotle sauce is the perfect combination of spicy chipotle, almonds, and a hint of lemon.

I tried stuffing the potato with veggies and then topping it with salsa, but I wasn’t satisfied. I found a recipe for a creamy vegan chipotle sauce that would work, but it was made with soy mayonnaise which just didn’t sound appetizing. I refuse to try vegan cheese, because frankly I think it’s disgusting and highly processed. It’s not the flavor so much as the texture, it’s like eating slightly melted plastic wrap tinted with food coloring. So no vegan cheese for me! I gave up on the whole baked potato thing for a while until I remembered bitchin’ sauce.

This recipe for creamy vegan chipotle sauce is the perfect combination of spicy chipotle, almonds, and a hint of lemon.

I didn’t set out to recreate Bitchn’ Sauce I just took the basic principle of the sauce. Who new water, almonds, oil, chipotle, and lemon juice blended together could make such a wonderfully creamy dairy-free sauce?

Yay! Success!!

I stuffed my baked potato with tri-colored quinoa and a sauté of kale, swiss chard, and mushrooms. Now that spring is here, and summer is fast approaching you can fill your potato with roasted summer squash, corn and tomato and top it off with the pinche sauce. You can also try it as a sauce for pasta, to dip your chips in, or drizzled on those quinoa bowls that are so popular with vegans.

This recipe for creamy vegan chipotle sauce is the perfect combination of spicy chipotle, almonds, and a hint of lemon.

The Recipe: Creamy Vegan Chipotle Sauce

This sauce is truly unbelievable. Who would of thought that a couple of ingredients could make a delicious vegan cream sauceChipotles en adobo are a canned product that can be found in the Mexican aisle of the grocery store. Enjoy!

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Creamy Vegan Chipotle Sauce

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 cups
Author Dora Stone

Ingredients

  • 1/2 cup Almonds, whole, raw
  • 1/4 cup Vegetable Oil (optional) see note
  • 1 Chipotle pepper in adobo (only 1 pepper)
  • 1 Garlic, clove
  • 3/4 cup Water
  • 1 tbsp. Lemon juice, fresh

Preparation

  1. Put all ingredients in the blender and blend on high until smooth.

Chef's Notes

* If you would like to make this without oil, substitute it with unsweetened almond milk.