Posts

,

Bionico Mexican Fruit Salad (Vegan)

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat. Sweet papaya, pineapple and orange chunks are layered with an almond banana yogurt, and topped with granola and coconut.

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat

The bionico is thought to have originated in the early 90’s in Guadalajara, Jalisco. It is a very popular breakfast item and is usually sold in the juguerias (juice bars). Traditionally it is made with crema and condensed milk, but this is a lighter vegan version served with a homemade, no-fuss, almond-banana yogurt. You can use whatever fruit you wish, but you can will most likely find it made through out Mexico with cantaloupe, apple, papaya, bananas, and strawberries. The toppings vary, but are usually granola, raisins, nuts, coconut flakes, and even chocolate chips.

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat

The last two weeks have been pretty hectic, but I’m happy to report that we have now moved in to our San Antonio home! This is a big change for us, not because of the actual move (this is our 7th move), but because this is the closest we have ever lived to family. My parents and sisters live a 3 hour drive away, and I have two first cousins who live here in San Antonio. With baby number 3 on the way this will be a great help.

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat

As a matter of fact something unprecedented happened. Two of my sisters and a close family friend drove to San Antonio to help unpack. We were unpacked in less than a day!! I just couldn’t believe it, usually moves are so stressful and demanding, it’s amazing what a little help can do. The kids and I have been busy exploring San Antonio visiting parks, museums, and libraries. Do you have any recommendations on where we should go next?

The Recipe: Bionico Mexican Fruit Salad

Feel free to use cashews instead of almonds for the yogurt. If you do not have a high powered blender I would recommend soaking the nuts overnight in water. Use whatever fruits and toppings you prefer (try this oil-free granola). The possibilities are endless. Enjoy!

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat
Print

Bionico Mexican Fruit Salad (Vegan)

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat
Total Time 30 minutes
Servings 2 servings
Author Dora S.

Ingredients

  • 1 cup Pineapple, peeled, cut into cubes
  • 1 cup Papapaya, peeled, cut into cubes
  • 1 cup Orange, peeled, cut into cubes
  • 1/2 cup Granola, oil-free
  • 1 tbsp. Coconut, shredded, unsweetened

Almond Yogurt

  • 1/2 cup Almonds, blanched
  • 1/4 cup Almond milk, unsweetened
  • 1/2 cup Banana, ripe, sliced into rounds
  • 1/3 cup Water
  • 1 tbsp. Maple syrup
  • 1 tsp. Lemon juice

Preparation

  1. Place all of the ingredients for the yogurt in the blender. Process until completely smooth. Pour into a container, set aside and refrigerate for 15 minutes. (It will thicken slightly in the refrigerator.)
  2. Begin layering your fruit into a cup or bowl, by alternating with 1 tbsp. of almond yogurt, until you have filled your cup ¾ of the way.
  3. Top the fruit and yogurt with granola and shredded coconut.

Chef's Notes

Feel free to use cashews instead of almonds for the yogurt. If you do not have a high powered blender I would recommend soaking the nuts overnight in water. Use whatever fruits and toppings you prefer (try this oil-free granola). Some options include nuts, raisins or chocolate chips. The possibilities are endless. Enjoy!

 

, ,

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

Preparation

  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

Chef's 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.

 

,

Vegan Capirotada

This vegan capirotada (Mexican bread pudding) screams it’s Friday in lent. I realize it’s Sunday, but you know how it is when you have two kids demanding every minute of your attention. The other thing you should now is that my husband hates this dessert. Maybe hate is too strong a word, let’s just say he dislikes it very much. Though, I know many of you would agree that this is a dessert Mexicans hold close to their hearts, because it most likely reminds us of a special person who would make it without fail during lent.

Making vegan capirotada

What is capirotada? Well, according to google it’s Mexican bread pudding, but that’s not quite right. It differs greatly from American bread pudding because it does not have a custard base. It is toasted bread soaked in a piloncillo, cinnamon, and clove syrup, then layered with bananas, peanuts, raisins and toasted coconut. Traditionally it contains cheese, but for the vegan version I have simply omitted it. Piloncillo is unrefined whole cane sugar, and it has a very unique flavor, which is why I don’t think my hubby likes this dessert.

capirotada

Easter is right around the corner, and I’ve kind of been procrastinating on preparations because next week is Karina’s first birthday. We are having a small party for her, but it’s going to be a traditional Korean 1st birthday. My husband, Thomas, is half Korean and we try to incorporate parts of the culture into our lives. This is a really nice tradition to have, and I hope to share the pictures with you later and explain everything a bit more. I do have to tell you that for the party she will be wearing a traditional Korean dress (hanbok), and she is just going to look so cute I can’t wait.

capirotada

The Recipe: Vegan Capirotada

You can refrigerate the leftovers and eat it hot or cold. If you cannot find bolillos feel free to use a baguette instead. Enjoy!

capirotada
Print

Vegan Capirotada

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Author Dora Stone

Ingredients

  • 5 Bolillos, stale, cut into ½ inch slices
  • 8 oz Piloncillo (1 cone)
  • ½ Ceylon Cinnamon stick
  • 4 cups Water
  • 2 Cloves, whole
  • 2 Bananas, sliced into rounds
  • ½ cup Raisins
  • ½ cup Roasted peanuts
  • ¼ cup Coconut, shredded, toasted, unsweetened
  • 2 tbsp. Sprinkles

Preparation

  1. Turn on oven broiler on high.
  2. Place sliced bread on a sheet tray and place under broiler 1 -2 min. or until bread is golden brown.
  3. Flip the pieces of bread over and repeat the process. Remove from oven and set aside.
  4. Preheat oven to 350F
  5. In a small sauce pot, bring water, piloncillo, clove, and cinnamon to a boil. Turn down to a simmer and stir until the piloncillo has dissolved. Strain and place liquid back into the pot.
  6. Add the raisins, and ¼ cup of the roasted peanuts to the liquid and bring back up to a simmer. Take off heat and set aside.
  7. Line the bottom of an 8 X 8 square pan with a layer of bread. Pour ¼ of the liquid over the bread and cover with banana slices, raisins, and peanuts. Add another layer of bread and repeat the process. You should be able to fit 3 layers of bread.
  8. When the final layer of bread has been laid down, pour the remaining liquid on top and cover with banana slices, toasted coconut, ¼ cup of remaining peanuts, and some sprinkles.
  9. Cover with aluminum foil and bake for 15 to 20 min. or until syrup is absorbed. Remove from oven and let rest for 20 min. then serve

Chef's Notes

Refrigerate leftovers. Can be eaten hot or cold. If you cannot find bolillos use baguette or french bread.