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Spinach Avocado Jicama Salad with Guava Dressing (no oil)

I have always had a love for guavas or guayabas, but this year I can’t seem to get enough of them. We are still spending time at my parents’ house in Mexico and guavas are in season right now. My kids are eating crazy amounts of them and I have started looking for other ways to use them. This week we came up with this Spinach Avocado Jicama salad with guava dressing. Baby spinach, creamy avocado, crisp jicama, juicy orange segments, and toasted pistachios are tossed with a sweet and tart guava dressing.

This Spinach Avocado Jicama Salad combines baby spinach, creamy avocado, jicama, orange, and pistachios tossed with a guava dressing.

I’m happy to report that homeschooling is going great! Now that we are surrounded by family, I feel more supported, and my rowdy 7 yr. old has finally gotten around to accepting that mom is the teacher for now. Of course, we still have difficult days with a lot of whining, mostly from him, but sometimes from me. The great thing about it is that if we’re both having a bad day we can stop and move on to other activities as we please. It’s already January, which means that we have been doing this for 6 months! Honestly I didn’t think I was going to last this long.

This Spinach Avocado Jicama Salad combines baby spinach, creamy avocado, jicama, orange, and pistachios tossed with a guava dressing.

 

We are hoping to relocate to San Antonio or Austin to be close to family. I’m excited about having access to more Mexican ingredients, and to create tons of new recipes inspired by our new home. The sale of our book Vegan Tamales Unwrapped is going great, and this makes me wonder if I should write another book.  A reader suggested I should write a book on Vegan Pan Dulce, and I have to say that seems like a pretty good idea to me!

The Recipe: Spinach Avocado Jicama Salad

You can use mixed greens or kale instead of spinach for the salad. Pecans and cashews would also be a good substitutes for pistachios.

This Spinach Avocado Jicama Salad combines baby spinach, creamy avocado, jicama, orange, and pistachios tossed with a guava dressing.
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Spinach Avocado Jicama Salad with Guava Dressing

Total Time 20 minutes
Servings 4 servings

Ingredients

Guava Dressing

  • 4 Guavas, seeds taken out, chopped
  • 1/4 cup Orange juice
  • 1 tbsp. Apple cider vinegar
  • 1 clove Garlic, small
  • 1/2 cup Water

Salad

  • 1 package (6 oz.) Baby spinach, washed
  • 2 Oranges, peeled, cut into segments
  • 1 Avocado, sliced
  • 1 cup Jicama, cut into matchsticks
  • 1/4 cup Chopped pistachios, roasted

Instructions

Guava Dressing

  1. Place the guava, orange juice, apple cider vinegar, garlic, and water in the blender and process until smooth. If the dressing is too thick add a little more water or orange juice. Season with salt and pepper.

Salad

  1. Combine all the ingredients for the salad and toss with guava dressing. Sprinkle with the toasted pistachios. Season with salt and pepper to taste. 

Recipe Notes

You can use mixed greens or kale instead of spinach for the salad. Pecans and cashews would also be a good substitutes for pistachios.

 

 

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Chickpea and Spinach Tacos

It has been a crazy two weeks. We went skiing for a couple of days and then helped some friends out by watching their 4 kids for the weekend! My husband is an avid skier and has been begging me for years to learn. I was reluctant, because I do not like the cold. Even with my hesitation I had a great time. I did fall on my butt a couple of times, but unfortunately we did not get a video of it.

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The first day was great, I took a lesson and found out that I wasn’t too bad of a beginner skier. I didn’t fall once. I kind of got a little cocky and began to think that skiing wasn’t so hard after all. The following day my husband made sure that I was brought down back to earth, quite literally. He, like myself, is an over achiever. However, I like to take my time and do things at my own pace. He would rather fall and try, try again, until he gets it. We did a green run and he was surprised that I didn’t suck, so he said we should do another green run, that was supposedly the same as the one we did before. It was not. I ended up curled up in a ball crying. It was steeper that he had thought and I couldn’t stop. I ended up falling and sliding several feet in the snow. I got pretty scared, but after a couple of minutes I put my big girl panties on, got up and tried it again. Nobody has ever pushed me as hard as he does, which is great and scary at the same time.

family

family

family

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The day ended with a soak in the hotel hot tub and dinner and drinks with friends. I liked it so much that I am going to start saving now, and maybe next year we can go to Jackson Hole.

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The Recipe: Chickpea and Spinach Tacos

I’m still on a bit of a taco kick and these tacos are my favorite go-to quick lunch recipe. I always have chickpeas on hand for making hummus, and spinach for smoothies so it seemed only natural to put them together in a tortilla. It’s so easy it’s kind of silly to post a recipe for it, just sauté the spinach and garlic and add the chickpeas. Just like I mentioned before the quality of your tortillas matters a lot. Right now my favorite are the Tortilla Land uncooked corn tortillas. Serve on warm corn tortillas and top with cherry tomatoes, avocado slices, your favorite salsa, and  toasted pepitas for some crunch. Enjoy!

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.
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Chickpea and Spinach Tacos

Cook Time 20 minutes
Total Time 20 minutes
Servings 3 servings
Author Dora Stone

Ingredients

  • 1 tbsp. Vegetable oil, optional
  • 3 cloves Garlic, minced
  • 8 oz. Spinach, cleaned, 1 bag
  • 1/8 cup Vegetable stock
  • 1 can (14.5 oz) Chickpeas, drained, rinsed
  • 1 Avocado, sliced
  • 1 pint Cherry tomatoes, sliced in half
  • ½ cup Pepitas, toasted
  • 9 Corn tortillas

Instructions

  1. Heat oil in a large sauté pan to medium heat. Add the garlic and cook for 1-2 minutes until the garlic begins to release its aroma.
  2. Add the spinach and the 1/8 of a cup of vegetable stock. Cover and let cook for 3 – 4 minutes until the spinach has wilted and cooked down.
  3. Add the chickpeas, stir, cook for 1 minute to ensure they are warm, and season with salt and pepper.
  4. Serve with warm corn tortillas and top with cherry tomatoes, avocado slices, your favorite salsa, and toasted pepitas for some crunch.

 

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Vegan Chilaquiles Rojos

” Mom, why can’t we just have the regular meatballs? I just want the regular ones ok,” said 5 yr. old Dylan as he suffered through another attempt at mom’s vegan meatballs in tomato-chipotle sauce. I’m in the process of writing a free e-book for you guys and I’ve been testing recipes, but for some reason I decided to try and make a vegan meatball. Oh the irony, even as I’m typing it now it seems so wrong. Let’s just say Dylan has not been a fan of this cooking experiment. I think it might be time to give up and come up with a new dish for the e-book. Sigh. In the meantime here is a recipe for vegan chilaquiles rojos.

This recipe for vegan chilaquiles rojos is a great way to have a hearty and healthy breakfast. They are spicy, rich, and a bit creamy.

Breakfast is one of the hardest things when you first decide to go vegan or switch to a plant-based diet. Believe me, you get tired of oatmeal pretty fast, and sometimes you just want something hearty and savory. I haven’t been brave enough yet to try a tofu scramble, but I know plenty of people who enjoy a good one. That’s where these veggie chilaquiles come in. They are crunchy, spicy, and just the right amount of creamy.

This recipe for vegan chilaquiles rojos is a great way to have a hearty and healthy breakfast. They are spicy, rich, and a bit creamy.

The Recipe: Vegan Chilaquiles Rojos

I’ve used an almond crema to off-set the heat in the dish. Why an almond crema? I’m going to tell you a little secret. I don’t like cashew cream, gasp! I know, I’m a pretty bad vegan, but it’s just too sweet for me. I don’t think it goes very well with Mexican food, that’s why I’ve come up with my own version of crema. You can adapt this recipe and add tofu, eggs, cheese, or chicken for a richer version or keep it light with just the veggies and almond crema. Enjoy!

Veggie chilaquiles. Spicy, rich, and creamy. A vegan recipe.
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Vegan Chilaquiles Rojos

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

Ingredients

Vegetable Sauté

  • 1 tbsp. Vegetable oil
  • 2 Zucchini, diced
  • ½ hd. Broccoli florets
  • 2 Tomatoes, diced
  • 2 Garlic cloves, minced
  • ¼ cup Vegetable broth or water
  • ½ cup Black beans, canned or home-made
  • 1 cup Spinach, chopped

Sauce

  • 4 Chile guajillo, devained and seeded
  • 2 cans (14.5 oz) Diced tomatoes
  • 1 Onion, white, chopped
  • 4 Garlic, cloves
  • 4 Serrano chiles, chopped
  • 24 Corn tortillas, cut into triangles, 12ths
  • 1 cup Vegetable oil
  • 1 Avocado sliced
  • 1/4 cup Chopped cilantro

Almond Crema

  • ½ cup Almonds, whole, raw
  • ¼ cup Vegetable oil or almond milk
  • 1 Garlic clove
  • ¾ cup Water
  • 1 tbsp. Lemon juice, fresh

Instructions

  1. Vegetable Saute: Heat 1 tbsp. of oil in a large sauté pan to medium-high heat. Once oil is hot, add zucchini and cook for 2 minutes, stirring often. Add the tomato, and garlic, and let cook for 1 minute more. Add broccoli and ¼ cup of water and cover. Lower heat to medium and cook for 1-2 minutes or until broccoli starts to get tender. Add black beans and spinach. Stir. Season with salt and pepper and set aside.
  2. Sauce: Boil water in a small pot. Place the dried guajillo chiles in the water and simmer for 5 min. Drain and place in the blender with the tomato, onion, garlic, and Serrano chiles. Blend until smooth. Strain. Pour finished sauce into a large pot and simmer for 5 min. Set aside.
  3. Pour vegetable oil into a heavy-bottomed pot , enough to cover about 2 inches of the bottom. Heat to about 350F at medium-high heat. Fry the tortilla triangles in batches until golden brown. Place the fried tortillas on a paper towel lined tray and let cool.
  4. Crema: Put the almonds, oil, garlic, lemon juice, and water and blend on high until the mixture has thickened and is smooth. About 2 min. Set aside.
  5. Assemble: Toss the tortilla chips with the tomato sauce in the large pot where it was simmered. The tortillas will begin to soften, but we don’t want them completely soft, so plate the tortillas and sauce immediately. Top with ½ cup of the veggie mixture, chopped cilantro, avocado slices, and drizzle with the crema.

Recipe Notes

For a healthier version bake the tortilla chips in the oven at 350F for 30 min. or until crispy and golden brown.

 

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