This post was created in partnership with California Strawberries. All thoughts and opinions are my own.
These mouthwatering pepinos locos will be the talk of your next party. Crisp cucumbers are made into cups, dipped in chile powder, then filled with juicy California strawberries, Japanese style peanuts, tamarind candy, and then drizzled with chamoy and lime juice.
This snack is part of a Mexican party culture where “la botana” is king. Botana means snack, but when Mexicans talk about botana it encompasses all the delicious dishes that one prepares for a party with friends, and believe me there are lots of parties! Botana can be anything from chips, peanuts, and fruit to guacamole, gorditas, and queso fundido.
Pepinos locos or crazy cucumbers are perhaps an unusual combination, but for us it has all of our favorite elements lime, chile, sweet chamoy, and fresh fruit. They are incredibly popular with the younger crowd (especially teenagers), but people of all ages enjoy them as well. The addition of strawberries to this Mexican botana makes it an extra special treat.
We Love Strawberries!!
We love strawberries in this house we like to add them to our desserts like this carlota de fresa, but we also love to make paletas, salads, pancakes, and even tamales. The best part is that they are not only delicious but healthy! Strawberries are full of vitamins and nutrients. Did you know that one serving of strawberries has a full day’s value of vitamin C?? They are also packed with antioxidants, and potassium, folate, and fiber.
California Strawberries:
California is the nation’s leading producer of strawberries. Which means that it’s probable the strawberries you are getting from your local grocery store are from California. California’s rich, sandy coastal soils, western ocean exposure and moderate temperatures are the perfect combination for a year-round strawberry growing season. We actually lived in California for about 3 years and we loved going strawberry picking at our local Orange County farm. California strawberries are so sweet and juicy right of the vine!
The Recipe: Strawberry Pepinos Locos
You can add chopped mango for a pop of color and sweetness.
I recommend you use tajin chile powder which is widely available in grocery stores.
If you can’t find Japanese style peanuts you can add regular peanuts.
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These vegan sopes or sopes de nogada are topped with a walnut “meat”, refried mayocoba beans, tomatillo avocado salsa, queso fresco, and cilantro. They are meant to be eaten with your hands so you can bask in the glorious messiness of eating yet another variation of Mexico’s love affair with corn.
La Vida Verde
This recipe is from the book La Vida Verde by Jocelyn Ramirez. Jocelyn is the founder of Todo Verde a plant-based Mexican restaurant in Los Angeles. She is a former college professor who found the benefits of a plant-based lifestyle when her father was diagnosed with cancer a second time.
This book is an amazing tribute to her family, culture, and traditions. With recipes like Mole Verde con Champiñones, Tamale Negro con Yaca, and Queso Quesadilla this book brings into the plant-based world authentic vegan Mexican recipes for the whole family. Honestly, this book is incredibly well written, and I am so happy to be sharing with you the work of another woman of color who is supporting and championing the community she came from. The book is available on pre-order now!
What are sopes??
Sopes are a sort of thick small tortilla with a border along the edges. It is made out of masa harina or nixtamalized corn. Traditionally it is served with beans, cheese, lettuce and the main filling, but they can also have potatoes, radishes, and pickled jalapeños. In different regions of Mexico, they are also known as memelas, pellizcadas or picadas and they shape can vary from round to oval.
How to make Sopes?
The easiest way to make sopes at home is with masa harina. I recently found one that is organic called Masabrosa! The ratio of water to masa harina is going to vary according to where you live and whether it is humid outside. The important thing to know is your prepared masa should be the texture of soft playdough, and you should be able to roll a small ball of dough without any cracks in it.
The Recipe: Walnut and Bean Vegan Sopes
You can use the walnut seasoning to flavor tofu or TVP of you have an allergy to nuts
If you are looking for a crispier texture on the sopes you can fry them after having pinched the edges.
Be careful not to add too much liquid to your walnut seasoning or you will end up with a soupy concoction instead of a meaty texture.
Use canned refried beans and premade salsa for a super-fast version of this recipe
Walnut and Bean Vegan Sopes
These vegan sopes or sopes de nogada are topped with a walnut “meat”, refried mayocoba beans, tomatillo avocado salsa, queso fresco, and cilantro. Reprinted with permission from La Vida Verde by Jocelyn Ramirez, Page Street Publishing Co. 2019.
To make the walnut meat, use a food processor to break down the walnuts to small pieces similar to the size of ground beef pieces. If you don’t have a food processor, you can use a blender and blend the walnuts 1 cup (120 g) at a time. Add the ground walnuts to a bowl and set aside.
Place the sun-dried tomatoes in a bowl of warm water for 10 minutes, or until rehydrated. In the blender, place the rehydrated sun-dried tomatoes (reserve the hydrating water), liquid aminos, sugar, cumin, paprika, red pepper flakes, nutritional yeast, garlic, 1⁄2 cup (120 ml) of the oil, 1⁄2 cup (120 ml) of the water used to rehydrate the sun-dried tomatoes and salt. Blend until completely smooth and add the mixture to the bowl of ground walnuts. Mix until the walnuts are fully incorporated.
Coat the bottom of a sauté pan with 2 tablespoons (30 ml) of oil, and preheat over medium heat. When the oil is hot, add the walnut mixture to the pan. Sauté for 15 to 20 minutes, or until the mixture slightly darkens, the walnut pieces soften and the flavors meld together. Taste for seasoning, adding more as needed. Set the walnut meat aside.
To make the beans, coat the bottom of a medium pot with the oil. Preheat the oil over medium heat and add the mayocoba beans, crushed red pepper flakes, cumin, bay leaf, vegetable broth, salt and pepper. Allow the beans to simmer for 10 minutes. Remove the bay leaf, and use a bean smasher or hand-held emulsifier to smash the beans into a rough and slightly runny paste. Taste for seasoning, and add more as needed.
To make the sopes, preheat a comal or griddle over medium heat. Divide the masa into 1⁄4-cup (65-g) balls. You should have 12 balls. Use your hands to press the masa into thick 4-inch (10-cm) round disks, using your fingers to gently press any cracked edges. These will be thicker than tortillas and will take slightly longer to cook. Place each sope on the comal to cook for about 2 minutes. When the first side sears and the edges start to slightly dry, flip it over to the second side and cook for 2 more minutes. Flip the sope again and remove to a plate to slightly cool. Once each sope is cool enough to handle, use your fingers to pinch the edges, forming a rim around the edge of each sope. Put them back on the comal to heat through.
To make the avocado salsa, add the tomatillos, jalapeño, lemon juice, cumin, avocado, cilantro and salt to a blender. Blend until smooth. Taste for lemon juice and salt, and add more as needed.
To serve, add a layer of mayocoba beans to the bottom of each sope. It should be enough to fill the rim of the sope. Add the walnut meat over the beans, and top it with the salsa. Garnish with Queso Añejo and cilantro.
Notes
You can use the walnut seasoning to flavor tofu or TVP of you have an allergy to nuts
If you are looking for a crispier texture on the sopes you can fry them after having pinched the edges.
Be careful not to add too much liquid to your walnut seasoning or you will end up with a soupy concoction instead of a meaty texture.
Use canned refried beans and premade salsa for a super-fast version of this recipe
This vegan aguachile verde recipe (Aguachile Estilo Nayarit) is spicy, tangy, and designed to be eaten on the beach on top of tostadas with a nice cold beer! In this vegan version, oyster mushrooms are marinated in a lime juice, cilantro, and serrano pepper mixture then mixed with sliced crisp cucumber and sliced red onion.
What is Aguachile?
Aguachile (literally chile water) is a type of ceviche thought to have originated on the coasts of Sinaloa. It is traditionally made with shrimp and like ceviche consists of marinating fresh seafood in a lime juice-chile mixture. It differs from other ceviches in that the marinating time is much shorter and the marinating mixture is very spicy. You can find aguachile verde and aguachile rojo as well. It is usually served as an appetizer on tostadas.
Our Vegan Mexico Project
This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.
With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Nayarit, is the creation of the talented Kimberly Rosales from @vivaverduras and here she is sharing her story with us.
Kimberly’s Story:
I decided to change my diet in Junior high (age 13) to a vegetarian based diet after making a bet with a friend on who can go the longest. After discovering PETA and watching a few of their videos, I was motivated to make it an actual real diet of mine.
After a couple of years struggling on how to eat without meat, and getting tired of pb&j sandwiches, I discovered my passion for cooking and creating recipes that catered to my diet. In 2011, I was convinced to incorporate seafood in my diet and I became pescatarian for a couple of years. After not feeling right, I watched a video from a Youtuber named FreeLee.
Although I didn’t agree with a lot with her or her choices, I did come to a realization that I didn’t want to consume any fish or dairy products. I actually changed my diet cold turkey (no pun intended) and went fully plant-based. I had a few occasional slip-ups but fully committed this past year. After discovering the endless substitutes, I found there was no need to go back. Now, I look to encourage and educate those in my community to try out a plant-based diet and show the versatility of recipes that one can create. My goal is to share my idea of, “Add the veggies, keep the culture!”
The Vegan Aguachile Verde Recipe
To make this authentic Mexican recipe vegan oyster mushrooms are used to replace the shrimp. The earthiness and texture of the mushrooms make it the perfect substitute. Without a doubt, this is the best aguachile recipe out there!
It might seem like this is way too much lime juice, but I promise it’s not.
You can reduce the number of chiles if you can’t take the heat.
7-8King Oyster Mushrooms, medium size(about 1.25 lb.)
2Cucumbers,peeled and gutted
1Red onion,thinly sliced
5Limes
Salt & pepper to taste
3Small seaweed sheets crumpled and sprinkled before serving
Instructions
Preparing the mushrooms:
Clean mushrooms with a damp towel, do not wash since it will change the texture of the mushroom. Cut the mushroom stems, you can cut the top as well but I like the texture
Shred them with two forks so they have a "shredded chicken" look. Place them in a large bowl, and marinate with 4-5 squeezed limes and pink salt, refrigerate for about 4 hours (I marinated mine over night.)
To make the salsa:
Place the serrano peppers, garlic, onion, juice of 4 limes, and cilantro in the blender and process until smooth.
Making the aguachile:
Cut the cucumbers in half and gut the cucumber so they resemble a “c” shape, slice thinly. Cut the onion into thin slices. Add cucumbers and onions to a large bowl.
Pour serrano salsa over the cucumber/onion mix. Marinate for 2 – 4 hours. (I marinated it overnight.) Squeeze additional lime juice if needed, I like it very citrusy but this is optional.
After the marinating time is done, combine mushrooms and cucumber/onion mix, add salt to taste, and top with avocado and extra cilantro.
I like to add my seaweed right before serving so it doesn't get too soggy.
Notes
• It might seem like this is way too much lime juice, but I promise it’s not.• You can reduce the amount of chiles if you can’t take the heat.• If mushrooms aren’t your thing you can make aguachile with hearts of palm.• Serve this with tostadas, avocado, and a nice cold beer.
Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.
It seems like this year might be the year of cauliflower. It’s all I see in my Pinterest feed, cauliflower tacos, cauliflower buffalo wings, cauliflower rice, cauliflower pizza crust, etc. This is my take on vegan ceviche, and of course, I used cauliflower! This is a favorite during Lent or when you’re craving “seafood” dishes. Cauliflower is the perfect substitute for fish in this cauliflower ceviche. It, of course, does not taste fishy, but you can add dulse flakes or ground up nori seaweed to get that fishiness. Either way, this makes a wonderfully satisfying dish.
Ceviche differs from country to country. In Mexico you can find ceviche in a hot sauce/ketchup base or with tomato, chile, and onion. I chose the version without the ketchup. First, cook the cauliflower in boiling water for two-four minutes then drop into a bowl of ice water. Chop it up and mix with cut tomato, onion, serrano pepper, cilantro, and lime juice. Let it marinate for 30 minutes. The result is a tangy, spicy, and refreshing appetizer. Serve with tostadas or chips, and avocado.
If you happen to not be a fan of cauliflower you can make this vegan ceviche with mushrooms, hearts of palm, or even coconut. For a touch of sweetness, you could add mango, and red onion instead of white. However, the key to the best vegan ceviche is to let it marinate enough time for the flavors to develop.
What are some other ways you like to enjoy cauliflower? Hope you like the recipe. Enjoy!
The Recipe: Cauliflower Ceviche
Let your ceviche marinate for at least 30 minutes to let the flavor develop. If possible a couple of hours before would be best.
Add 1 tbsp. of nori or dulse flakes to give this ceviche a fishy flavor.
Cook the cauliflower according to your preference. Cooking it for 2 minutes still leaves it crunchy. When you cook it for 4-5 minutes then the cauliflower is tender.
You can use jalapeño peppers instead of serrano.
Cauliflower Ceviche
This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to make appetizer. Serve with chips and avocado.
Bring salted water to a boil in a large pot set to high heat.
Fill a large bowl with ice and water.
Drop cauliflower into the boiling water and cook for 2 - 4 minutes. (see note)
Drain cauliflower and place in the bowl with ice water. Let cool.
Chop cauliflower into small pieces.
In a large bowl combine the cauliflower, tomato, cucumber, onion, chile, cilantro, and lime juice and mix well.
Season with salt and pepper, and let marinate for 30 min.
Adjust seasoning and serve on top of avocado halves with chips or tostadas.
Video
Notes
Let your ceviche marinate for at least 30 minutes to let the flavor develop. If possible a couple of hours before would be best.
Add 1 tbsp. of nori or dulse flakes to give this ceviche a fishy flavor.
Cook the cauliflower according to your preference. Cooking it for 2 minutes still leaves it crunchy. When you cook it for 4-5 minutes then the cauliflower is tender.
Cinco de Mayo may not be celebrated in Mexico as it is here in the US, but as a Mexican, let me tell you, I will take any excuse to celebrate what a beautiful country Mexico is!! Since you can’t celebrate Mexico without a party, I have done all the searching for you and created the perfect Cinco de Mayo party menu. Here are 22 of my favorite vegan Cinco de Mayo party food ideas.
History of Cinco de Mayo
Cinco de Mayo is the commemoration of the battle of Puebla, that took place in 1862 in the Franco-Mexican war. The Mexican triumphed over the French in an unexpected battle of 6,000 French troops, against only 2,000 Mexicans! The battle was only one of many in the Franco-Mexican war, but the victory emboldened the resistance movement.
Cinco de Mayo in the U.S.
In Mexico, Cinco de Mayo is a minor holiday, the big celebrations confined to the city of Puebla. However, in the U.S. this special date has become a celebration of Mexican culture and heritage. It was in the 1960s that Chicano activists took this holiday as their own, perhaps because they identified with the values of the indigenous Mexicans that had triumphed over the French. Later Cinco de Mayo was commercialized and morphed into what it is today.
22 Vegan Cinco de Mayo Party Food Ideas
Phew!! I think I totally nerded out on you there. Anyway, here are the recipes. Enjoy!!
100% vegan and oil free viral taco pizza, filled with portobello mushroom veggie fajitas and topped with salsa and creamy guacamole. Find the recipe here.
This vegan California burrito is stuffed with oven baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole. Find the recipe here.
This watermelon salsa is refreshing, flavorful and will be the hit of the summer! Cubed watermelon, cherry tomatoes, onion, mint, cilantro, serrano peppers, and lime juice make an amazing combination. Find the recipe here.
This vegan tres leches cake is a sweet vanilla cake is soaked in almond, macadamia, and oat milk, covered in silky coconut whipped cream, then topped with strawberries. Find the recipe here.
These vegan taquitos are filled with delicious jackfruit carnitas. They can be made in the air fryer or oven. Perfect for dipping into guacamole, salsa, or cashew queso. Find the recipe here.
This creamy and spicy avocado sauce is a great for dipping flautas or for topping your everyday tacos. It is traditionally served with flautas, but it would also make a great addition to some vegan enchiladas. Find the recipe here.
These homemade churros bites – churros muffins are coated in cinnamon sugar and are kind of like a cross between a muffin and a donut hole. Find the recipe here.
These fruity margaritas are made with silver tequila, fresh squeezed orange juice, lime juice, and frozen strawberries. They are naturally sweetened with agave nectar. Find the recipe here.
Pastelitos de Guayaba are a delicious dessert, popular in bakeries all over Latin America! You’ll love making these simple treats in your own kitchen! Find the recipe here.
These homemade tortilla chips are the centerpiece of every party. They’re crispy, crunchy, and won’t crumble and fall apart when dipping and snacking! Find the recipe here.
Now you can enjoy jalapeno poppers without any dairy! Filled with vegan cream cheese, onion, garlic, and chipotle peppers, and topped with a crunchy bread topping. Find the recipe here.
This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. Just thinking about it makes my mouth water. Find the recipe here.
Stuffed with spicy taco filling, spinach, tomatoes, and creamy vegan cheese sauce, plus crunchy tostada shells, and then wrapped up tight in a flour tortilla. Find the recipe here.
A creamy strawberry-lime filling laced with tequila and swirled with a strawberry puree is placed on a simple no-bake crust with quinoa flakes, coconut, almond meal, and dates. It’s a deliciously cold and sweet treat. Find the recipe here.
Vegan nachos loaded with vegan taco meat, black beans, pico de gallo, vegan nacho cheese and guacamole. Ultra-cheesy, spicy and fully loaded, better than a restaurant! Find recipe here.
https://dorastable.com/wp-content/uploads/2019/04/Untitled-design-2.jpg576870Dora S.https://dorastable.com/wp-content/uploads/2019/10/DORAS-TABLE-GUIDELINE-19.pngDora S.2019-04-23 13:30:442019-04-26 14:28:4822 Vegan Cinco de Mayo Party Food Ideas
Disclaimer: The post is in partnership with Hernán & may include affiliate links. We are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.
Mexican empanadas have to be the most versatile portable food ever. They are easy to transport and can have savory and sweet fillings. These vegan empanadas are filled with mushrooms sauteed until golden brown and simmered in a mole poblano.
I love mole, so it was only natural to want to fill these baked empanadas with this smoky and sweet Hernan mole poblano. Hernan is a local company that sources sauces and cookware crafted in Mexico, in partnership with artisan groups and producers. Their mole paste is made of 28 natural and vegan ingredients, the combination of 4 kinds of chilies tempered with raisins, nuts, sesame seeds, cacao, plantains, piloncillo, and other herbs & spices.
Mole empanadas are traditionally filled with chicken or turkey, but mushrooms make an excellent substitute. You can use any kind of mushrooms, but I think maitake or hen of the woods mushrooms give the best texture. I adapted the empanada dough recipe from the Vegan Yack Attack On the Go cookbook, which I highly recommend. It is made with a mixture of whole wheat and white flour, and uses olive oil as the fat. They are definitely on the healthy side and make an exceptionally delicious appetizer.
A Brief History of Empanadas
Empanada comes from the word empanar, which means to wrap in bread. Empanadas are thought to have originated in Europe, particularly Spain, around the time of the Moorish invasion. The dish was carried to Latin America by the Spanish colonizers, and evolved over time depending on the country. You can find empanadas in Argentina, Mexico, Chile, Belize, Cuba, Puerto Rico, El Salvador, Venezuela, Dominican Republic, and the Philippines.
How to make Empanadas
If you don’t know how to make empanadas or have never made them before, you don’t have to worry. The recipe is pretty easy and straightforward, and the dough is easy to work with. First, you make the filling, and let it cool down slightly. While the filling is cooking, you make your dough by combining the dry and wet ingredients and kneading briefly. You don’t want to knead it too much, otherwise, they can come out tough. Once the dough is ready divide into equal balls and roll out into circles. Place the filling on one side of the empanada disc and fold over the other side, seal with a fork, and bake. See?? Super easy!!
The Recipe: Vegan Empanadas filled with Mushrooms in Mole
If healthy food isn’t your thing or you are looking for a quick version of this, you can buy empanada disks or use puff pastry as the empanada dough.
You will have mole leftover, save it to use later, or use it as a dipping sauce for your empanadas.
I made this with Hernan mole paste, but you can make your own, or use your favorite mole paste.
I do not recommend you fry this dough.
You can use any mushroom you like, but I recommend maitake or oyster mushrooms.
Vegan Empanadas filled with Mushrooms in Mole
These vegan empanadas are filled with mushrooms sauteed until golden brown and simmered in a mole poblano.
Heat 1 cup of vegetable stock in a medium sauce pot. Add the jar of Hernan mole paste. Bring to a simmer and stir to dissolve the paste. Once the paste dissolves and starts to thicken, add 1 more cup of vegetable stock. Set aside
The sauce thickens as it cools, so if it gets too thick add a little more vegetable stock to thin it out.
Filling:
Heat a large sauté pan to medium heat and add 1 tbsp. of oil (or ¼ cup of water) and sauté mushrooms until golden brown, about 6-8 minutes.
Add onions to the pan and continue to cook until onions are tender and translucent, about 4-5 min. If the onions and mushrooms begin to stick, add a little bit of vegetable stock to the pan.
Pour in 1 cup of mole sauce, and stir to combine. Set aside.
Dough:
Sift whole wheat flour, all-purpose flour, masa harina, baking powder, and salt into a large bowl.
Make a well in the center. Add water and olive oil.
Knead for 1 minute. Set aside.
Fill:
Sprinkle flour on your work surface, divide dough into 12 equal balls. Roll out one ball to 3-inch wide circle.
Add 1 tbsp. of filling to the empanada disk and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. Repeat with the rest of the 11 balls. You can refrigerate the uncooked empanadas for up to 3 hours.
Brush empanadas with aquafaba.
Bake 20 min. at 375F or until golden brown.
Notes
You can buy empanada disks or use puff pastry as the empanada dough for an easier recipe. • You will have mole leftover, save it to use later, or use it as a dipping sauce for your empanadas. • You can use any mushroom you like, but I recommend maitake or oyster mushrooms.
https://dorastable.com/wp-content/uploads/2018/11/empanadas-mole-6.jpg576870Dora S.https://dorastable.com/wp-content/uploads/2019/10/DORAS-TABLE-GUIDELINE-19.pngDora S.2018-11-24 21:05:232018-11-29 20:02:54Vegan Empanadas With Mushrooms in Mole
This habanero hearts of palm ceviche will transport you to the Mexican Caribbean with the combination of habanero, hearts of palm, onion, tomato, and cilantro marinated in lime juice. You can serve it on tostadas, eat with chips or even serve it as a salad. Hearts of palm is a great option for making vegan ceviche, it has a flaky texture but a firm bite, and it absorbs perfectly the flavors of the marinade.
This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union. With this project I am hoping to encourage the Mexican community in the U.S. and the people of my country to take a chance and make the change to a plant-based diet.
This recipe is by Alessandro Scetta an Italian vegan chef who has lived in Cancun for more than 15 years, and his recipe is representing Quintana Roo. Quintana Roo is a southern Mexican state bordered by the Caribbean ocean, full of amazing beaches, ruins, and a seafood dominated cuisine.
It is a popular tourist destination, as it is where Playa del Carmen, Tulum, and Cancún are located. Alessandro has transformed the classic Quintana Roo conch ceviche into this delicious and refreshing vegan hearts of palm ceviche.
Alessandro’s Vegan Journey
My name is Alessandro Scetta, and I am Italian, born in Naples, and I have been living in Cancún for the last 15 years. I have been vegan since 2013, a decision that I made for health reasons. However, my eyes were quickly opened to the great animal suffering that is behind the meat, dairy, and entertainment industry, and many others.
Now I can say with certainty that I am vegan for the animals, but of course my health has also received incredible benefits. And since cooking is my thing, I dedicated myself to veganizing a lot of the dishes of my homeland, and of course my second homeland, Mexico. All this so I could tell my family and friends……you can still eat delicious and mouthwatering meals without having to eat animals, plus your health and the planet will benefit.
Cut the hearts of palm in slices or half-moon pieces.
In a large bowl, combine the hearts of palm, tomato, onion, and habanero pepper.
Add the lime juice, olive oil, and cilantro. Mix well. (Hold off on seasoning it.)
Let marinate in the refrigerator for 30 min.
Season with salt and mix to combine.
Serve with chips or tostadas.
Video
Notes
You might have to try several brands of hearts of palm and see which one you like best. Some are more tender than others. The recipe calls for 1 whole habanero, but if you don't eat a lot of spicy food I would add 1/2 or even a 1/3 of a pepper. Oil is optional. Avocado would go really well with this.
What?? A vegan Mexican shrimp cocktail, how is that even possible? Well it is my friend, with a little creativity I was able to recreate my favorite cóctel de camarón. A mixture of artichoke hearts, onion, diced cucumber, avocado, and cilantro are tossed with a spicy lime tomato sauce. You can serve it with saltines or chips and it would be perfect with a light refreshing beer.
Last week was the start of lent, and in Mexico this also means the start of the lenten season food. Almost like when you know it’s lent because everyone starts selling fish fillet sandwiches, but way better. Many of the lenten dishes are vegetarian, but most of them are seafood based. I am very excited about trying to veganize a lot of my favorite ones. In the mean time you can try these tempura cauliflower bites, cauliflower ceviche, hearts of palm aguachile, and this very traditional capirotada.
I was supposed to post this last week, but I got so busy with preparing my class and speech for the #weallgrow conference which was amazing by the way! I will be posting a recap of the whole experience soon. I’m still taking it all in. I have returned with renewed sense of purpose and I am very motivated to keep sharing recipes and helping spread the word about the vegan lifestyle.
As far as my pregnancy goes, I am around 5 months along and I am hungry all the time!! All the time! It’s hard not to spend the whole day eating. The good thing it’s that I’m trying to avoid all the vegan junk food and focus more on whole foods. My blood tests have been completely normal, which is great, even though my mom keeps insisting I need more protein.
The Recipe: Vegan Mexican Shrimp Cocktail
I used artichoke hearts, because I couldn’t find any hearts of palm and I was happy with the results. Ideally I think a combination of both would work better. To add a bit of fishiness to the recipe I chopped up some roasted seaweed and added that to the cocktail. This is completely optional, but a good choice if you are yearning for a seafood taste. Serve up your vegan Mexican shrimp cocktail with a light beer like Pacífico. Enjoy!
2cans (14 oz.)Artichoke hearts, packed in water,drained
1/2cupDiced white onion
1cupDiced cucumber
1cupDiced avocado
2tbsp.Chopped cilantro
1tbsp.Chopped roasted seaweed (nori),(optional)
Sauce
1 1/2cupsTomato purée
1/3cupKetchup
1/2cupOrange juice
1tbsp.Soy sauce
1tbsp.Vegan Worcestershire
1 - 2tsp.Hot sauce (Valentina)
1/4cupLime juice, fresh
Instructions
Cut off the bottom part of the artichoke hearts, if they are tough, and then chop the rest into chunks or medium cubes.
In a large bowl, combine the artichokes, onion, cucumber, avocado, cilantro, and chopped seaweed
In a separate bowl combine the tomato purée, ketchup, orange juice, soy sauce, vegan Worcestershire, hot sauce, and lime juice. Whisk together until incorporated
Pour the sauce over the mix of vegetables and mix well.
Let sit in the fridge for at least 30 min. before serving
Serve with saltine crackers, chips, or baked tostadas.
Notes
You can substitute the artichoke hearts for hearts of palm or use a combination of both. I was not able to find seaweed powder so I improvised by chopping my own seaweed. If you can’t find tomato purée, you can make some yourself by blending a can of diced tomato.
Are you still looking for a great New Years appetizer? This baked Puff Pastry with Quince and Macadamia Nut Cheese is a great option. It is crispy on the outside, and sweet and savory on the inside. It is perfect with a glass of wine, some crackers, and fruit. It will wow even your most skeptical omni friend!
I bet you didn’t think a vegan version of Brie en Croute could be possible, but it is. Of course, the cheese is nothing like an actual brie, but this homemade macadamia nut cheese works wonderfully.
It has been a very busy last couple of weeks. We have left Hawaii and are currently in Mexico enjoying time with our family. Yay! There’s no other way to say it, but that Hawaii was not our forever home. We will miss the wonderful friends we made, our amazing homeschool group, and of course the amazing beaches and hikes.
The main reason for our departure was that the cost of living in Hawaii is incredibly high, which made many things difficult for us. I guess we knew that before going there, but we just didn’t grasp how high it really is. The other thing that was difficult was finding a school for our children. Thus why we decided to homeschool. Homeschooling has many benefits and I did find that I enjoyed it very much, but it didn’t come without its challenges. If you are thinking about moving to Hawaii or you have plans to move there send me an email and I would be happy to go into more detail.
Overall I am glad we got the opportunity to live in Hawaii and to get to know the culture and the people, even if it was just for a little while. Our future is uncertain as of right now, but I always like to look at our moves as a new adventure, and I really hope this is going to be a great one!
The Recipe: Puff Pastry with Quince and Macadamia Nut Cheese
Vegan puff pastry was not difficult to find, just check the ingredients to make sure it is made with vegetable shortening instead of butter. If you cannot find it, you can use phyllo dough instead. The quince paste you can find at your local hispanic grocery store as “ate de membrillo” or most mainstream grocery stores carry it in the fancy cheese section. If you can’t find it, you can substitute with any fruit preserve you choose.
Unfold the puff pastry sheet on a lightly floured surface.
Roll out the puff pastry to a square twice the size of the cheese.
Cut of the corners to make a sort of circle.
Place the quince paste in the center of the sheet, then place the cheese on top.
Brush the edge of the circle with water.
Fold the top and bottom sides over the cheese and trim edges
Press the side edges over the center of the cheese and press to seal.
Flip the wrapped cheese so it is seam-side down on the baking sheet.
Decorate with the pastry scraps, if desired. ( I did a flower)
Brush with water
Bake for 20 – 30 minutes or until golden brown. Let rest for 10 minutes before serving.
Notes
You can find the recipe for macadamia nut cheese here.Vegan puff pastry was not difficult to find, just check the ingredients to make sure it is made with vegetable shortening instead of butter. If you cannot find it, you can use phyllo dough instead. The quince paste you can find at your local Hispanic grocery store as "ate de membrillo" or most mainstream grocery stores carry it in the fancy cheese section. If you can't find it, you can substitute with any fruit preserve you choose.
Jeni from Thyme and Love has just released her book The Vegan Mexican Cookbook: Plant-Based Recipes Inspired by Mexico and I couldn’t be more excited! Jeni lived in Mexico city for a time with her husband, and she fell in love with the cuisine and it definitely shows in this book. I found Jeni online about two years ago, she was still living in Mexico at the time, and I quickly became a fan. It is exciting to find other bloggers that share your love of Mexican cuisine, especially vegan Mexican cuisine.
The book has 25 recipes, they are all quite easy to make, and all plant-based (vegan). The book also has great photography, all done by Jeni herself. My only complaint is that there aren’t more recipes! I’m looking forward to trying the kale and potato taquitos, the hibiscus tacos with guacamole, and the rice pudding popsicles. The best part is that it is only $6.99. The book is only available in electronic form. I encourage you to stop by Thyme & Love and enjoy some of her recipes, and of course to show Jeni some support by buying her book. To get 30% off of your book purchase use the code dorastable30. Thank you Jeni!
Today I am going to share with you a recipe from Jeni’s book: Roasted Poblano Hummus. The smoky flavor of the poblano pepper really pulls through in this smooth hummus, and the acidity of the lemon and lime really complements the chickpeas and tahini. It is super easy to make and a great appetizer for sharing.
The Recipe: Roasted Poblano Hummus
If you have never roasted your own poblano peppers before you can use canned ones, but roasted them is not complicated at all. The recipe calls for canned chickpeas, but you can cook your own if you like. If you prefer your hummus on the less lemony side I would reduce the amount of lemon and lime. Enjoy!
Roast the poblano peppers on a comal or heavy skillet over medium heat. Cook until blackened, turning the chiles often. Depending on the thickness of the comal or skillet, it can take 15-20 minutes until all sides of the chiles are blackened.
Once the chiles have blackened, transfer them to a plastic ziploc bag and let them steam for 15-20 minutes. Once the chiles have steamed, peel off the skin. Them cut a slit along the side of the chile and remove the seeds and veins. Roughly chop the chiles and add to a high speed blender or food processor.
Add the chickpeas, tahini, olive oil, garlic, lemon juice, lime juice, water and salt to the blender or food processor. Blend until completely smooth, scraping down the sides as necessary. Add a tablespoon of water if needed.
Taste for seasonings.
Refrigerate until ready to serve. If using toasted pine nuts to garnish, add them to the hummus just before serving. Serve with chips or assorted veggies.
Notes
To toast the pine nuts, preheat the oven to 350F. Line a baking sheet with parchment paper and add the pine nuts. Toast for 8-10 minutes. remove from the baking sheet and transfer to a bowl until ready to serve.
by 
or ground up nori seaweed to get that fishiness. Either way, this makes a wonderfully satisfying dish.
