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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

Preparation

  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.

Chef's 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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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

Preparation

  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

Chef's 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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Vegan Potato and Chorizo Tacos

I’m still recovering from the Christmas and New Year celebrations. I can’t seem to catch up with the kid’s school work or any of my work for that matter. We spent almost 3 weeks in Mexico with my family, and it was incredible, as always. The kids were spoiled rotten by their grandparents and so was I. Since I didn’t have to cook, clean or do laundry while I was there, we spent many hours sitting around in our pijamas, sipping hot tea and chatting, while the kids ran amok like wild animals.

vegan potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

The hubby and I were even able to get away for a couple of days and go to Austin. It had been 6 years since we had been without the kids for more than a day! We kind of fell in love with Austin a little bit. It’s a pretty cool town. Once we got back to California I was so sad. It hurts to be so far away from family, it’s not right. I miss them terribly.

Vegan potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

Vegan potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

However, I did return with a renewed mission or purpose for this blog. My mother (the reason I started this blog) has continued to have health problems. This is motivating me to keep going and to keep creating delicious vegan Mexican recipes that my mom would like to eat, in the hope that maintaining a vegan (plant-based) diet can help improve her health. Just like my mom and I, there are many others who would like to continue eating the foods they love and grew up with without sacrificing their health or the lives of animals. I hope this blog and these recipes can help other Latino families make the transition to a vegan (plant-based) way of life.

My crazy family

my crazy family

The Recipe: Vegan Potato and Chorizo Tacos

This is where these potato and chorizo tacos come in. Potatoes and chorizo or chorizo con papas is traditionally a breakfast dish, but I see no reason why this couldn’t be a good lunch or dinner option. You can use store-bought vegan chorizo or you could make the homemade version. Either way, as soon as you mix the chorizo with the potatoes you will understand why this is such a popular dish in Mexico. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa. Make sure you have good tortillas though. My favorite tortillas right now are the Tortilla Land uncooked corn tortillas. It really is like eating your tortillas recién hechas (just made). Enjoy!

Vegan potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

Potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.
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Potato and Chorizo Tacos

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 1 tbsp. Vegetable oil, optional
  • 1 cup Onion, white, minced
  • 3 cups Potato, peeled, diced
  • 1 cup Vegan chorizo, cooked (see note)
  • 12 Corn tortillas
  • 1 cup Your favorite salsa

Preparation

  1. Heat 1 tbsp. of oil in a large sauté pan at medium-low heat. Add onions and cook until soft and translucent, about 10 min. It’s ok if they brown a little bit.
  2. While the onions are cooking, place your cut potatoes in a small saucepot with salted water. Bring the water up to a simmer at high heat. Lower heat to medium and let the potatoes cook for 5 minutes.
  3. Drain the potatoes and add them to the pan with the onion. Turn heat up to medium-high. Cook potatoes and onions for 5 minutes or until the potatoes begin to brown. Add more oil if necessary.
  4. Add cooked chorizo to the pan and mix well. Cook for one more minute.
  5. Season with salt and pepper.
  6. Serve with warm tortillas and the salsa of your choice.

Chef's Notes

You can buy vegan chorizo or try this homemade vegan version. 

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Homemade Vegan Chorizo

Chorizo is one of my comfort foods. Nothing beats a breakfast of huevos con chorizo, warm corn tortillas and salsa molcajeteada. Of course as a vegan, there aren’t many chorizo options. This recipe though, might change your mind about vegan chorizo. This has to be my most tested recipe. I tried many versions of this, one made with quinoa, one with tempeh, another with tofu, and one with just mushrooms. After many failed chorizo attempts, I give you the best homemade vegan chorizo recipe you will be able to find.

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.

The recipe takes a little bit of time, but believe it is worth it. This chorizo is spicy and crumbly, with tons of umami flavor and notes of clove and coriander. To make this chorizo you first have to press the tofu for 30 minutes. Place in between two plates with a heavy object on top. This eliminates the excess water in the tofu, creating a better texture for the chorizo. Then crumble it into a large bowl.

chiles

Take your dry chiles, and remove the stems and seeds. Bring a pot of water to a boil and drop the chiles inside. Turn the heat down to the lowest setting and let sit for 10 minutes.

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.

Remove the chiles from the water and place in the blender. Reserve ½ cup of the chile soaking liquid. Add the garlic, oregano, cumin, cloves, paprika, coriander, apple cider vinegar, and ¼ cup of soaking liquid to the blender and process until smooth. If necessary add the remaining ¼ cup of the soaking liquid to get things moving in the blender. Strain the chile mixture. Add half of it to the crumbled tofu.

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.

Mince your mushrooms finely. I recommend you do this with a knife not a food processor. Sauté them until golden brown and a bit crispy. Add the remaining half of the chile puree and cook for a couple more minutes until the mixture has thickened.

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.

Sauté the tofu until golden brown and crispy. In a large bowl combine the cooked mushrooms and tofu and check your seasoning. The chorizo possibilities are now endless. I will be making papas con chorizo, torta de chorizo, sopes con chorizo, and many more dishes. I can’t wait for you to try them. Enjoy!

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.

The Recipe: Homemade Vegan Chorizo

The finished chorizo will keep in your fridge for 3-5 days, or you can freeze for up to 3 months. To increase the spiciness add more chile de arbol.

homemade vegan chorizo
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Homemade Vegan Chorizo

Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 15 oz. (almost a pound!)
Author Dora Stone

Ingredients

  • 1 block Tofu, extra firm, 12oz.
  • ½ lb. Mushrooms, finely chopped
  • 6 Chile guajillo, dried, seeded
  • 2 Chile ancho, dried, seeded
  • 4 Chile de arbol, dried
  • 4 cloves Garlic
  • 1 tbsp. Oregano, dried
  • ½ tsp. Cumin, ground
  • 2 Cloves, whole
  • 1 tbsp. Paprika, ground
  • ½ tsp. Coriander, ground
  • ¼ cup Apple cider vinegar
  • 2 tbsp. Vegetable oil, optional

Preparation

  1. Remove tofu from package and place in between two small plates. Place a can on top of the plates and leave like this for 30 min.
  2. Bring a small pot of water to a boil. Remove the stems and seeds from the chiles and discard them. Drop the chiles into the boiling water. Turn heat down to the lowest setting and let the chiles sit in the water for 10 min.
  3. Remove the chiles from the water and place in blender. Reserve ½ cup of the chile soaking liquid.
  4. Add the garlic, oregano, cumin, cloves, paprika, coriander, apple cider vinegar, and ¼ cup of soaking liquid to the blender and process until smooth. If necessary add the remaining ¼ cup of the soaking liquid to get things moving in the blender.
  5. Season the chile mixture with salt and pepper and pass through a fine strainer. Set aside.
  6. Drain the water from the tofu and crumble with your hands into a large bowl. Pour half of the pureed chile mixture into the bowl with the tofu and stir to combine. Set aside.
  7. Heat a large sauté pan to high heat and add 1 tbsp. of oil. Once the oil is hot add the finely chopped mushrooms and continue to cook until the mushrooms begin to brown, about 6-7 min.
  8. Lower heat to medium-low and pour in the remaining half of the chile mixture. Stir and continue to cook for 3-4 minutes, until the mushrooms begin to absorb the chile mixture. Remove from pan and place in a large bowl.
  9. Heat a non-stick sauté pan set to medium heat, add 1 tbsp. of oil. Add the tofu mixture and continue to cook until the liquid begins to evaporate and tofu becomes crispy, 7-8 minutes. You can make the tofu as crispy as you like. (Be careful not to overcrowd the pan or the tofu will never get crispy.)
  10. Pour cooked tofu mixture into the bowl with the mushrooms and mix well to combine. Adjust seasoning.

Chef's Notes

The finished chorizo will keep in your fridge for 3- 5 days, or you can freeze for up to 3 months. You can add it to your tofu scramble, tacos, tortas, sopes, etc. To increase the spiciness add more chile de arbol.

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