Disclaimer: The post is in partnership with Hernán & may include affiliate links.

What doesn’t go well with mole?? I don’t know, but I’m willing to test every possible combination to find out. Either way, you can’t go wrong with enmoladas (also known as mole enchiladas), filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
Once again I have partnered with Hernán mole to make this recipe super easy, and convenient. I have a confession to make: I probably have only made mole 3 times in my life! Making mole isn’t hard, but it is terribly time consuming, and requires over 15 different ingredients! That’s why I love using Hernan mole. In less than thirty minutes I can have dinner on the table.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!

It’s harder than you think to find a mole paste that is completely vegan and free of additives or preservatives. If you do find yourself in Mexico ask before eating mole, since it is often made with lard and chicken stock. Mole enchiladas is one of my go to dinners. I have filled these with braised greens and potatoes, but you can also fill them with zucchini and black beans, roasted poblano pepper and corn, or mushrooms and greens.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
If you want to give Hernan Mole a try be sure to visit their site.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
The Recipe: Mole Enchiladas with Braised Greens and Potatoes

  • Use corn tortillas. Flour tortillas become very gummy when soaked in sauce.
  • You can use any leafy greens you prefer such as spinach, kale and swiss chard.
  • Make sure not to over cook the potatoes or you’ll end up with mashed potatoes and greens.
  • You can also top this with almond crema.
  • Enjoy!!
Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
5 from 1 vote
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Vegan Mole Enchiladas with Braised Greens and Potatoes

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
Course Main Course
Cuisine Mexican
Total Time 30 minutes
Author Dora S.

Ingredients

  • 2 Russet potatoes, medium, peeled, diced (about 2 ½ cups)
  • 1 cup Diced onion
  • 2 cloves Garlic minced
  • 4 cups Spinach or Swiss chard
  • 1 jar Hernan Mole Poblano
  • 2 - 3 cups Vegetable stock
  • 12 Corn tortillas
  • ¼ cup Toasted sesame seeds
  • 1 Avocado, sliced

Preparation

  1. Fill a medium pot with cold water and add potatoes. Bring to a simmer over medium heat, and let cook for about 6 minutes or until the potatoes are tender, but not mushy. Drain the potatoes and set aside.
  2. While the potatoes are cooking, heat a large sauté pan to medium-low heat and add the onion. Cook the onion for 3-4 minutes or until it is tender and translucent. If the onion begins to stick, add some water or vegetable stock to the pan.
  3. Add the garlic and let cook for 2 more minutes. Add greens, and if necessary add more vegetable stock. Mix well.
  4. Once the greens are cooked, add the potatoes, season with salt and pepper and stir. Set aside.
  5. In a medium sauce pot bring one cup of vegetable stock to simmer over medium heat. Add in mole paste and stir with a wooden spoon until the mole paste is dissolved, about 3 – 4 minutes.
  6. Pour in 1 more cup vegetable stock and stir. Once the mole reaches the desired consistency remove from heat. Add as much vegetable stock as necessary.
  7. Wrap the tortillas in a moist paper towel and place in the microwave for 30 seconds. Repeat until the tortillas are warm and flexible.
  8. Take 1 ½ tbsp. of the filling and place it on a tortilla. Fold the tortilla in half over the filling. Repeat until you have filled all the tortillas. (Work fast or everything will get cold!)
  9. Using a large serving spoon, pour mole on each plate and spread to cover the width of the plate. Place 3 filled tortillas on top of the sauce on each plate, then cover with more sauce.
  10. 10. Top with avocado slices, toasted sesame seeds, and vegan cotija. Serve immediately.

Chef's Notes

Use corn tortillas. Flour tortillas become very gummy when soaked in sauce. You can use any leafy greens you prefer such as spinach, kale and swiss chard. Make sure not to overcook the potatoes or you'll end up with mashed potatoes and greens. You can also top this with almond crema.

 

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There’s nothing quite as effortless as popping a muffin in your purse for breakfast when you’re on the go, and these easy vegan blueberry muffins are the perfect solution. The recipe is from Sam Turnbull’s new book Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Sam is the girl behind the blog It Doesn’t Taste Like Chicken.

Fuss-free vegan cookbook

This is the perfect book for the new vegan. I wish it had been around when I started to make changes, but still craved my favorite comfort foods. In the beginning I was so hesitant to try to veganize things like pizza and burgers, because I knew it wouldn’t taste the same. It took me a long time to finally try it. I wish Sam’s book was around back then.

There's nothing quite as effortless as popping a muffin in your purse for breakfast when you're on the go, and these easy vegan blueberry muffins are the perfect solution. They are so good!

The recipes, as the title suggests, are fuss-free. In other words, they are easy and require few ingredients. Some of my favorite recipes from the book, besides these vegan blueberry muffins, are the vegan mozzarella, the mushroom wellington, and the lasagna. Every recipe has a picture, which is very helpful, and it has a very thorough introduction to what you need in a vegan pantry and everyday kitchen tools. I would have liked to see more vegan Mexican recipes, but I guess that’s more my thing.

There's nothing quite as effortless as popping a muffin in your purse for breakfast when you're on the go, and these easy vegan blueberry muffins are the perfect solution. They are so good!

What I really loved about the book was that it is unmistakably Sam’s. It’s bright and colorful, like I imagine she is, and you can tell she put a lot of hard work into it. She even made her own font!! I really recommend this book, especially if you’re just starting out. You won’t be disappointed.

The Recipe: Easy Vegan Blueberry Muffins

The recipe is pretty straightforward, but I did successfully make these substituting:

  • the sugar with 1/2 cup of maple syrup (for those that are sugar free),
  • the oil for apple sauce (for those that are fat-free)
  • I did 1/2 AP flour and 1/2 whole wheat flour
  • You can substitute the blueberries for raspberries or blackberries if you wish.

Enjoy!

There's nothing quite as effortless as popping a muffin in your purse for breakfast when you're on the go, and these easy vegan blueberry muffins are the perfect solution. They are so good!

There's nothing quite as effortless as popping a muffin in your purse for breakfast when you're on the go, and these easy vegan blueberry muffins are the perfect solution. They are so good!
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Easy Vegan Blueberry Muffins

"Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.”
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 small muffins
200 kcal
Author Sam Turnbull

Ingredients

Dry Ingredients

  • 1 ½ cups All-purpose flour
  • ¾ cup White sugar
  • 2 tsp. Baking powder
  • ½ tsp. Salt

Wet Ingredients

  • ¾ cup Non-dairy milk (such as soy or almond)
  • ½ cup light oil (such as canola or vegetable oil)
  • 1 tbsp. Fresh lemon juice
  • 2 tsp. Vanilla extract
  • 1 cup blueberries (fresh or frozen)

Preparation

  1. Preheat your oven to 400°F. Lightly grease the cups of a muffin pan or fill it with liners.
  2. In a large bowl, whisk together all of the dry ingredients. Set aside.
  3. In a medium bowl, whisk together all of the wet ingredients except for the blueberries. Pour the wet ingredients into the dry ingredients and mix until just combined. Add the blueberries and lightly fold them in, being careful not to overmix. It’s ok if there are lumps.
  4. For large bakery-style muffins, fill 8–9 muffin cups right to the top with batter, then bake for 18–22 minutes until lightly golden on top, and a toothpick inserted in the center of a muffin comes
  5. out clean. For small muffins, divide the batter evenly among the 12 muffin cups and bake for 15–20 minutes, until lightly golden on top and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan, then store them on a plate covered with a clean tea towel for 2 to 3 days. This will keep the muffins the best texture, but if you want them to last longer, store them in a large sealable bag in the fridge for up to a week.
Nutrition Facts
Easy Vegan Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 200 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Sodium 101mg 4%
Potassium 109mg 3%
Total Carbohydrates 26g 9%
Sugars 13g
Protein 1g 2%
Vitamin A 0.1%
Vitamin C 2%
Calcium 5.7%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.

DisclosureI received a free copy of this book for reviewing purposes, but all opinions and thoughts are my own.

Fluffy and rich vegan chocolate strawberry pancakes for breakfast? Yes! These pancakes are stuffed with thinly sliced strawberries, spiced with Mexican cinnamon, and drizzled with maple syrup. They are one of our favorite pancakes in our house, and they are vegan and refined sugar-free.

Fluffy and rich vegan chocolate strawberry pancakes for breakfast? Stuffed with thinly sliced strawberries and drizzled with maple syrup!!

My 7 yr. old asked me, very seriously the other day, if I could teach him how to cook. I replied with an enthusiastic: ” Sure!”, but the truth is I’m not sure. Of course he needs to learn how to cook, it’s an invaluable life skill that will serve him well his whole life, but does he really need to learn now? What if he loves cooking? What if he loves cooking so much that he wants to be a chef? No!!!

Fluffy and rich vegan chocolate strawberry pancakes for breakfast? Stuffed with thinly sliced strawberries and drizzled with maple syrup!!

The life of a chef is anything but easy. There’s long hours of physically demanding work, and an incredible amount of pressure and stress. Not to mention the high cost of culinary school and the low pay. Don’t get me wrong, I love what I do, if I had to do it over again I would probably choose to go to culinary school once more, but sometimes I wonder if I should’ve chosen a career in tech or anything else for that matter. At the end of the day though, what career he chooses is not up to me.

So I decided to let him do something easy, like pancakes. I gathered all the ingredients for him, but he had to measure them  out and do the hard work of mixing the batter. Pouring the batter into than pan and flipping the pancake was his favorite part, and after wiping down all the flour and cocoa powder that was sprinkled on the counter, he ran off to play legos like making pancakes in the morning was the most natural thing in the world. Before leaving though, he turned around and said, ” Can we put the pancakes on Dora’s Table?” So here they are, Tommy’s vegan chocolate strawberry pancakes.

Fluffy and rich vegan chocolate strawberry pancakes for breakfast? Stuffed with thinly sliced strawberries and drizzled with maple syrup!!

The Recipe: Vegan Chocolate Strawberry Pancakes

I have used a combination of whole wheat flour and all-purpose flour, but you can do use just one of them without a problem. If you are doing no-oil, substitute it for unsweetened apple sauce. Enjoy!

Fluffy and rich vegan chocolate strawberry pancakes for breakfast? Stuffed with thinly sliced strawberries and drizzled with maple syrup!!
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Vegan Chocolate Strawberry Pancakes

Servings 8 -10 Pancakes

Ingredients

  • 1 cup Almond milk, unsweetened
  • 1 tbsp. Flaxseed, ground
  • 1/4 cup Maple syrup
  • 2 tsp. Apple cider vinegar
  • 1/2 cup Water
  • 2 tbsp. Coconut oil (sub unsweetened apple sauce)
  • 1 tsp. Vanilla extract
  • 3/4 cup All-purpose flour
  • 3/4 cup Whole wheat flour
  • 3 1/2 tsp. Baking powder
  • 1/2 tsp. Salt, kosher
  • 1 tsp. Ground Mexican cinnamon
  • 1/3 cup Cocoa powder, unsweetened
  • 1 cup Thinly sliced strawberries

Preparation

  1. In a small bowl combine the almond milk, ground flaxseed. Mix well, and let rest for 5 minutes. 

  2. Add vinegar, water, vanilla extract, and oil (or applesauce) to the almond milk mixture. Whisk to incorporate.

  3. In a large bowl, combine the flours, baking powder, salt, cinnamon, and cocoa powder. 

  4. Make a well in the center of the flour bowl and add liquid mixture. Whisk until a lumpy batter forms. Let rest for 10 min.

  5. To cook pancakes, heat a skillet to medium-low heat and grease lightly. Pour batter onto pan and place 3 strawberries on the pancake batter. Use a spoon to spread some of the batter on top of the strawberries to cover them. Let cook for about 3 min. or until fluffy and golden brown.

  6. Flip and cook pancake on other side for 3 more minutes.

  7. Repeat with the rest of the batter. 

  8. Serve with maple syrup.

Chef's Notes

I have used a combination of whole wheat flour and all-purpose flour, but you can do use just one of them without a problem. If you are doing no-oil, substitute it for unsweetened apple sauce.

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
5 from 1 vote
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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!

 

I’ve spent the last week feeling overwhelmed and incredibly empowered. The first weekend of March, I attended a conference for Latina bloggers called #WeAllGrow Summit. The conference was 3 days long and it was amazing! It is organized by Ana Flores and the team at Latina Bloggers Connect. Imagine over 300 Latina women (a couple of men too) in the same place. The conference tag line is, “If one grows, we all grow,”and that is precisely what it was meant to do and did. I was very nervous at first, because I was going alone and I am incredibly awkward in large social situations. I am a total introvert, and speaking to so many people can be intimidating. I had nothing to worry about though. Everyone was very welcoming and friendly and I met so many women that are doing remarkable things with their blogs and businesses.

#weallgrow summit

Photos by Robson Muzel and #weallgrow summit 2016

I’d like to introduce you to a couple of them. There’s Laura and her sister Catalina of Las Recetas de Laura and Spicy Latina Mom. They are both from northern Mexico like me, so it was great to meet other norteñas. They have a healthy Mexican food blog and a youtube channel. I finally got to meet Alejandra Graf from Piloncillo & Vainilla, a fellow vegan blogger, and a real sweetheart. I want to publicly say a huge thank you to two special ladies Diana Cortes and Ana Cruz. They embraced me and made me feel welcome when I didn’t know anyone, and was kind of wandering around trying to find someone to talk to. Diana has a really cool online boutique that curates Mexican made shoes, clothing, home goods, and accessories. All of their items are very unique and beautiful. Ana Cruz is a talented radio host, and lifestyle blogger at Rollos de Mujeres.

We All Grow Summit

Besides socializing and connecting with other bloggers I was also able to attend several conferences, and I learned quite a bit from them. We are now working on starting a youtube channel and seriously upping our social media game. There are so many things to do, and not enough time for all of them, especially when we are trying to run two blogs at the same time.

#weallgrow summit

Photos by Robson Muzel and #weallgrow summit 2016

Something did happen at the conference that impacted my life for the better and opened my eyes to a whole new world. I was born and raised in Mexico and came to this country about 12 years ago. It took me leaving my country to truly appreciate it, but leaving also gave me an increased sense of pride of where I came from. Let’s just say my “mexicaness” increased by 75%. In the beginning most of my sentences started, ” Did you know that in Mexico…” However, whenever I met someone who was 1st or 2nd generation American, but identified themselves as Mexican, I was quick to correct them and say that they actually weren’t. For me back then being Mexican meant that you were born in Mexico. Which technically is still true, but what does it really mean to be Latina now? Do you have to speak Spanish? Are you less of a Latina if you don’t? What if you don’t look Latina? The women at the conference answered all these questions for me with their beautiful selves, with their pride in their roots (even if their Spanish wasn’t perfect), and with their desire to pass the language and culture along to their children. There is no longer one definition of what it means to be Latina. I just hope my children will one day be like all the women at #WeAllGrow, and identify themselves as Latino, and proud of it!

Now that I’ve talked your ear off, let’s get back to the cooking.

This Mexican Potato Scramble is a spicy, savory and satisfying dish with all the flavors of Mexico. Serve on warm corn tortillas with salsa.

The Recipe: Mexican Potato Scramble

I really don’t like tofu scrambles. Maybe I just haven’t had a good one, or I enjoy real eggs too much to accept tofu as a substitute. The one thing I do enjoy is a savory breakfast every once and a while. When I am looking for something savory and satisfying I make this Mexican potato scramble. I just substituted the egg with potatoes, and followed a very traditional recipe for making Mexican scrambled eggs. The result is a spicy, savory and satisfying dish with all the flavors of Mexico. Serve on warm corn tortillas, and if you’re brave enough, some hot salsa. Enjoy!

This Mexican Potato Scramble is a spicy, savory and satisfying dish with all the flavors of Mexico. Serve on warm corn tortillas with salsa.

This Mexican Potato Scramble is a spicy, savory and satisfying dish with all the flavors of Mexico. Serve on warm corn tortillas with salsa.

This Mexican Potato Scramble is a spicy, savory and satisfying dish with all the flavors of Mexico. Serve on warm corn tortillas with salsa.
5 from 1 vote
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Mexican Potato Scramble

Prep Time 6 minutes
Cook Time 15 minutes
Total Time 21 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 3 cups Diced, Russet potatoes
  • 1 cup Finely chopped, White Onion
  • 1 Chile Serrano, minced
  • 1 cup Diced, tomatoes
  • 1/4 cup Vegetable stock or potato water

Preparation

  1. Fill a large pot with cold water and the diced potatoes. Bring to a simmer over medium heat, and let cook for about 6 minutes or until the potatoes are tender, but not mushy.
  2. While the potatoes are cooking, heat a large sauté pan to medium-low heat and add the onion and serrano peppers. Cook the onion and peppers for 3-4 minutes or until the onion is tender and translucent. If the onion begins to stick add some water or vegetable stock to the pan.
  3. Add the diced tomatoes to the pan and cook for about 6 minutes, or until the tomatoes begin to break down and become more of a sauce.
  4. Drain the potatoes, but reserve 1/4 cup of the potato water.
  5. Add the potatoes and the potato water to the pan. Mix well and cook for 1 more minute.
  6. Season with salt and pepper and serve with warm corn tortillas and salsa.

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” 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.
5 from 1 vote
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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

Preparation

  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.

Chef's Notes

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

 

[yumprint-recipe id=’37’]

I have a confession to make. This is kind of embarrassing, but I’m going to tell you anyway. I have a huge culinary crush on Rick Bayless. Why am I telling you this? Well, because to make these potato gorditas I didn’t make my own salsas.

I bought the tomatillo salsa and the double roasted tomato salsa. The Frontera brand is named after Rick Bayless’s restaurant in Chicago. When I graduated school I applied for a job at his restaurants, but there were no positions available. Then a couple of years later, Thomas and I went to the James Beard Awards in NY and he was there!

This vegan recipe for potato gorditas is easy to make! Gorditas are a type of corn griddle cakes that you can stuff with almost anything.

 

Oh my gosh I can’t believe I’m going to tell you the next part, but here it goes. I wanted to go up to him and just introduce myself and say thank you for everything he’s done for Mexican cuisine in this country, but I didn’t want to be lame. The people at the James Beard Awards are mostly all restaurant professionals, it’s not the kind of party where you ask people for autographs. So instead I just kind of followed him around for a little bit, at a distance of course, while I gathered enough courage to do the grown-up thing and casually introduce myself. I couldn’t do it. Maybe next time, Rick Bayless, maybe next time.

This vegan recipe for potato gorditas is easy to make! Gorditas are a type of corn griddle cakes that you can stuff with almost anything.

The Recipe: Potato Gorditas

Anyway, the salsas are really good and he also has some other products as well. Back to the recipe. Sheesh! These gorditas are the real deal. They’re easy to make and they’re gluten-free. I love my gorditas with cheese, but in this case we’ve filled them with potatoes in salsa verde and salsa roja. Gorditas are actually my go-to easy family dinner. Whatever you do, do not go to Taco Bell and try their gorditas, just don’t. Serve these with more salsa and guacamole. Enjoy!

This vegan recipe for potato gorditas is easy to make! Gorditas are a type of corn griddle cakes that you can stuff with almost anything.

Corn gorditas stuffed with potatoes in tomato and tomatillo salsas. A vegan recipe.
5 from 1 vote
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Potato Gorditas

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 gorditas
Author Dora Stone

Ingredients

  • 4 Russet potatoes, peeled, cut into small dice
  • 2 cups Maseca* corn masa flour.
  • ¼ tsp. Salt, kosher
  • ¼ tsp. Baking powder
  • 2 ¼ cups Warm water
  • 1 cup Salsa Verde, or your salsa of choice
  • 1 cup Salsa Roja, or your salsa of choice
  • 1 tbsp. Vegetable oil Optional

Preparation

  1. Place potatoes in a pan with cold salted water, bring to a boil and immediately turn heat down to a simmer. Cook potatoes until fork tender, about 15 min. Drain potatoes and set aside.
  2. Meanwhile, in a large bowl combine the masa flour, salt, and baking powder. Pour in 1 ¾ cups of warm water. Mix with your hand. The dough should be the consistency of soft playdough. If it is too dry add more water, until you reach the desired consistency. Cover with a moist paper towel and let rest 5 min.
  3. Set a large sauté pan to medium heat and add 1 cup of salsa verde. Bring to a simmer and add half of the potatoes. Stir to coat potatoes with sauce. Season and remove from heat. Repeat these steps with a different pan, the rest of the potatoes, and the salsa roja.
  4. Uncover your dough and divide it into 2oz. balls. You will be able to make about 12ea. Place on a surface covered with plastic wrap. Flatten the balls with your hands to make a round patty about 1/3 in. thick. Continue this process with the rest of the balls.
  5. Set a large cast-iron pan, comal or griddle to medium-high heat. Add 1 tbsp. of oil (optional). Once the oil is hot add the masa rounds and let cook for 3 min. and then flip. Let cook for 3 -4 min more until brown spots appear on the gordita and it is hard to the touch.
  6. Repeat with the rest of the rounds. Then, using a sharp serrated knife cut a slit in the edge about half-way around its circumference, making a sort of pocket. Fill each gordita with the desired potato mixture. Serve with sliced avocado or guacamole.

Chef's Notes

These gorditas can also be fried in a shallow pan with oil at 350F. Fry 2-3 minutes on each side until golden brown, then cut, and fill.

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Licuado de plátano is the Mexican version of a banana smoothie. It’s more like a hybrid between a smoothie and a milk shake. I guess you could say it’s a healthy banana shake. Its main ingredient is milk, then fruit, and some people add honey and even granola, ice is optional.

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These vegan whole wheat blueberry pancakes are a great way to use blueberries this summer. They're sweet, fluffy, and delicious.I was in bed at 9:30pm last night! I put both kids down and then laid down for a bit, thinking I would just close my eyes for a second and then go wash the dishes, but it did not happen quite like that. Which I completely regretted in the morning once I saw the huge pile of dishes in the sink!

We had an amazing southern meal for dinner: fried okra with lemon mayonnaise, frog more stew (spicy cajun sausage, shrimp, potatoes, corn, and old bay), and chess pies with blueberries. We cooked the meal ourselves , which always leads to me ask my hubby why we even bother eating out. There aren’t many places to eat out in Bluffton, SC.

These vegan whole wheat blueberry pancakes are a great way to use blueberries this summer. They're sweet, fluffy, and delicious.

 

It was after this wonderful dinner that we ended asleep before 10pm. Sometimes I have no idea how tired I am until my head hits the pillow. Having two kids is definitely more energy and time consuming than having one. Still, I try to enjoy the little things, like making blueberry pancakes on Saturday morning, and sitting around the kitchen table in our pjs watching those little hands and faces get sticky with maple syrup. It’s moments like those that I know we are making wonderful memories for our children that inevitably will be associated with the aroma and flavor of fluffy blueberry pancakes. What are some of your favorite food memories?

The Recipe: Vegan Whole Wheat Blueberry Pancakes

This recipe has been adapted from Post Punk Kitchen’s Fluffy Pillow Pancakes. The pancakes are super easy to make and you can adapt them in a million different ways. I use this same recipe to make carrot cake pancakes or chocolate chip ones. Be sure to keep the kids away from the batter. You don’t have to worry about the batter having eggs, but if you’re not careful they will eat it by the spoonful. Enjoy!

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Vegan Whole Wheat Blueberry Pancakes

Cook Time 20 minutes
Total Time 20 minutes
Servings 8 -10 pancakes
Author Dora Stone

Ingredients

  • 1 cup Flour all-purpose
  • 1/2 cup Flour, whole wheat
  • 3 1/2 tsp. Baking powder
  • 1 tsp Salt, kosher
  • 2 tbsp. Sugar, granulated
  • 1 cup Almond milk
  • 2 tsp. Apple cider vinegar
  • 1 tbsp. Flaxseed, ground
  • 1/2 cup Water
  • 3 tbsp. Canola oil
  • 1/2 tsp. Vanilla extract
  • 1 cup Blueberries frozen

Preparation

  1. Sift flour, baking powder, sugar and salt into a large bowl.
  2. In a small bowl combine the almond milk, ground flaxseed, and vinegar. Mix well.
  3. Add water, vanilla extract, and canola oil to the almond milk mixture. Whisk to incorporate.
  4. Make a well in the center of the flour bowl and add liquid mixture. Whisk until a lumpy batter forms.
  5. Let rest for 10 min.
  6. To cook pancakes, heat a skillet to medium-low heat and grease lightly. Pour batter onto pan and place 6 – 7 frozen blueberries on the pancake batter. Let cook for about 4 min. or until fluffy and golden brown.
  7. Flip and cook pancake on other side for 3 more minutes.
  8. Serve with maple syrup.

Chef's Notes

The granulated sugar can be substituted with 1/4 cup. of maple syrup or 1 ½ tbsp. of agave nectar.

 

 

 

This recipe for spicy bean avocado toast (molletes) was one of my favorite dishes as a child, of course not the vegan version I’m sharing with you now, but the ones slathered in cheese. Oh cheese, melty, fatty, wonderful cheese! Sometimes I really miss cheese, but the avocado in this recipe makes up for it. I have a love hate relationship with vegan cheese, mostly hate, that’s why I don’t use it very often. Last week I tried making an almond cheese and the result was unfortunate. It looked like cheese, smelled like cheese, but it definitely was not cheese. I think I’ll just stick to nut sauces from now on.

Summer is creeping along, and we’ve exhausted our list of things to do. Bluffton is a small town and Hilton Head is a tourist trap right now. I briefly considered going home to Mexico for the rest of the summer, but the plane tickets are crazy expensive.

One if the things I’m really enjoying right now is cooking with the munchkin. He helps out with peeling vegetables, grating cheese, mixing, tossing and stirring. We are focusing on reading recipes, following directions, and cleaning. So far our favorite recipes are chocolate cupcakes,       carrot cake pancakes, and alphabet soup. It’s easier to involve him in baking, and it keeps him away from the stove. I really like that he’s proud of our creations. The other day we had our neighbor over to play and he said, ” Do you want to try my famous alphabet soup?” Things can get a bit messy, but what’s life without a little mess to it.

Spicy Bean Avocado Toast (molletes) is perfect for breakfast with toast slathered in refried beans, avocado slices, and salsa molcajeteada.

The Recipe: Spicy Bean Avocado Toast (Molletes)

You only need a couple of ingredients for this quick breakfast or lunch. They secret is really good bread! Slather the bread with beans, avocado, and top with salsa molcajeteada. You could also add slices of tomatoes or radishes. Enjoy!

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Spicy Bean Avocado Toast (Molletes)

Cook Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 3 Bolillos, whole wheat
  • 1 ½ cups Refried beans
  • 2 Avocado, pitted, sliced
  • 1 1/2 cups Salsa, homemade

Preparation

  1. Preheat oven to 350F
  2. Cut bolillos in half and place them on a sheet tray.
  3. Toast in oven, face up, for 3 to 4 min or until golden brown on top.,
  4. Remove from oven and spread warm beans on each half.
  5. Top with avocado and homemade salsa.
  6. Serve immediately.

Chef's Notes

Bolillos are easily found now in the bread department of local grocery stores, if you cannot find them whole wheat French bread will work as well.