This past weekend I went to my first blogger conference. I learned so much and I met the most amazing people. The conference was hosted by Nagi from Recipe Tin Eats and I loved her insight on how she grew her blog from 0 to 1 million views in 18 months. There’s so much to do on this little blog, and I am incredibly motivated to get it done.

There was only one other vegan blogger at the conference, her name is Jenn and her blog is Veggie Inspired. Please go check out her site and don’t forget to follow her on Pinterest, she has some great recipes on there. There’s one other blogger I would love to mention and that is Mimi from Mimi Avocado, even though her blog is not vegan you should go over to her site and read a little bit of her story. She lives on an avocado ranch. If you live in California you could have Mimi’s avocados delivered right to your door through her son’s company: California Avocados Direct!

Me and Nagi from Recipe Tin Eats

Our ebook: Vegan Tamales Unwrapped is coming along nicely and I can’t wait for you to try all of the different tamal recipes. This recipe for vegan strawberry tamales is one of the best ones in the book. Apparently they taste like Capt’n Crunch’s Crunch Berries, according to my husband.

The Recipe: Vegan Strawberry Tamales

These strawberry tamales are soft, tender packets of ground corn, filled with sweet strawberry jam. The aroma of the tamales steaming is irresistible. They are great with a mug of Mexican hot chocolate or an atole. Enjoy!

Vegan Strawberry Tamales

5 from 1 vote
Print Pin Rate
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 18 tamales
Author: Dora Stone

Ingredients

  • 2 cups Strawberries, cut into chunks
  • 2 cups Almond milk, warm
  • 1 cup Vegan Butter, room temperature, 8 oz.
  • 1/2 cup Sugar, granulated
  • 1.5 tsp. Baking powder
  • 1 tsp. Salt
  • 4 cups Masa harina, 1 lb. 2oz
  • 1 cup Water, warm
  • 1 ½ cup Strawberry jam
  • 30 Corn husks

Instructions

  • Soak the corn husks in hot water, in a large pot or in your kitchen sink. Place a plate over them to weigh them down so they are completely submerged. Let them soak for at least an hour.
  • Blend the 2 cups of almond milk and 1 cup of the strawberries until smooth.
  • To make the dough: beat the butter and sugar, on medium-high speed, with an electric mixer, until the butter has doubled in size and is nice and fluffy, about 3 minutes. Add the baking powder and salt, and beat for 1 minute to incorporate into the butter.
  • Add half of the masa harina then add the strawberry almond milk. After it is completely incorporated, add the other half of the masa harina and the water. Add the remaining cup of chopped strawberries, and beat at low speed, until thoroughly mixed. It should have the consistency of a thick cake batter. If necessary add more water until you reach that consistency.
  • For lighter and fluffier tamales, let the dough rest for an hour in the refrigerator. Remove the dough from the fridge and rebeat it, adding enough liquid to get it to the consistency it had before.
  • Remove the corn husks from the water and set on paper towels. Reserve the largest husks to wrap the tamales and the small ones to line the steamer.
  • To set up your steamer, fill the bottom with water making sure the water is not touching the steamer rack. Line the rack and sides of the steamer pot with corn husks. Set aside.
  • Pull 24 pencil thin strips off of the corn husks and set aside. Take a husk and dry off the excess water on it with a paper towel. Place the husk in your hand with the tapered side away from you and the smooth side up. Using a spoon, spread 2-3 tbsp. of the dough (¼ inch thick) onto the corn husk, forming a 3 - 4 inch square. Leave a border of at least 3/4 inch on each side of the square.
  • Place 1 tbsp. of strawberry jam in the center of the dough. Bring the two long sides of the corn husk together, this will cause the masa to surround the jam, and roll them in the same direction around the tamal. (If the husk is too small, fold one of the long sides towards the center, and then fold the other long side on top.) Fold down the empty tapered section of the corn husk, forming a closed bottom. This will leave the top of the tamal open. Tie with a corn husk strip to secure the bottom of the tamal.
  • Place the tamal in the steamer vertically leaning against the side of the steamer, with the open end on top. Repeat this process until you run out of dough and all the tamales are in the steamer. Cover them with a layer of corn husks. If the steamer is not full, fill the empty spaces with more corn husks. Cover the pot and bring the water to a boil. Turn heat down to medium and cook for 40 minutes. Check the tamales, when they separate easily from the corn husk it means they are done. If they are not done, steam for 10 more minutes and check again.
  • Remove steamer from the heat and let sit covered for 10 minutes. Uncover and let cool for at least an hour. Don’t be alarmed if the tamales seem really soft. As they cool, they will firm up.

Notes

If you would like to make these with fresh masa, replace the masa harina with 2 lbs. of fresh masa and use only 1 cup of almond milk. To substitute the fat you can use 8 oz. of coconut oil. For tamales without fat, substitute with 8 oz of cooked, unsweetened pumpkin.

 

 

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It’s that time of year again when the cold starts creeping in and we yearn for a nice mug of hot chocolate and a tamal. If you have never tried a sweet tamal you are in for a treat.  These vegan chocolate tamales are made by beating vegan butter and sugar, adding corn masa flour, ground Mexican chocolate, cinnamon, and warm almond milk. It is filled with bittersweet chocolate chips and chopped pecans. The best tamal is a warm tamal just out of the steamer, and the scent of cinnamon and the melted bittersweet chocolate interior of this tamal will surely conquer your taste buds.

Masa for tamales in a silver bowl

 

 

We love tamales in this house both savory and sweet. Our favorites are the red chile jackfruit tamales, potato adobo tamales, and strawberry tamales. We love them so much that two years ago I self-published an ebook to help you make all kinds of vegan tamales. The book is called Vegan Tamales Unwrapped and contains over 18 different vegan tamal recipes for you to enjoy this Christmas season, with a step-by-step picture guide to making the dough, wrapping the tamales, and placing them in the steamer. The recipes include both savory and sweet tamales.

This vegan latino gift guide is inspired by our love of Latino culture, they are made or curated by Latino business owners and entrepreneurs.

Recently, while doing some research on tamales I read that there is very little evidence that tortillas were part of the Mayan diet, at least not until 900 AD. However, tamales can be found in the Aztec and Maya civilizations as far back as 7000 BC according to their hieroglyphs. It is thought that they were often carried by warriors, hunters, and travelers since they are the perfect portable food individually wrapped in corn husks. Who would have thought???

tamales chocolate

The Recipe: Vegan Chocolate Tamales

  • If you would like to make these tamales with fresh masa, replace the masa harina with 2 lbs. of fresh masa.
  • I used Ibarra chocolate for this recipe, but there are many other vegan options. 
  • You can also make these with coconut oil or vegetable shortening.
  • If you would like to make these without fat, use unsweetened pumpkin puree to replace the fat.
tamales chocolate

Vegan Chocolate Tamales

Vegan Chocolate tamales filled with roasted pecans and chocolate chips.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Mexican
Keyword: chocolate, pecans, vegan tamales
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours 40 minutes
Servings: 18 tamales
Author: Dora Stone

Ingredients

  • 1 cup (8 oz.) Vegan Butter, room temperature
  • 1/3 cup Sugar, granulated
  • 4 cups (1 lb. 2oz) Masa harina
  • 1.5 tsp. Baking powder
  • 1 tsp. Salt
  • 1 1/2 cups (9 oz.) Mexican chocolate, ground
  • ½ tsp. Cinnamon, ground
  • 2 cups Almond Milk, unsweetened, warm
  • 2 cups Water, warm
  • ½ cup Pecans, chopped
  • 2 cups Chocolate chips, bittersweet
  • 30 Corn husks dried

Instructions

To prepare the husks:

  • Soak the corn husks in hot water, in a large pot or in your kitchen sink. Place a plate over them to weigh them down so they are completely submerged. Let them soak for at least an hour.

To make the dough:

  • Chop the Mexican chocolate into small pieces and grind to a powder in the food processor. If you don’t have a food processor, you can grate the chocolate with a standard kitchen grater.
  • Beat the butter and sugar, on medium-high speed, with an electric mixer, until the butter has doubled in size and is nice and fluffy, about 3 minutes. Add the Mexican chocolate, cinnamon, baking powder, salt, and beat for 1 minute to incorporate into the butter.
  • Add half of the masa harina then add the almond milk. After it is completely incorporated, add the other half of masa harina and water. Beat at low speed, until thoroughly mixed. It should have the consistency of a thick cake batter. If necessary add more water until you reach that consistency.
  • For lighter and fluffier tamales, let the dough rest for an hour in the refrigerator. Remove the dough from the fridge and rebeat it, adding enough liquid to get it to the consistency it had before.
  • Remove the corn husks from the water and set on paper towels.

To set up the steamer:

  • Fill the bottom with water making sure the water is not touching the steamer rack. Line the rack and sides of the steamer pot with corn husks. Set aside.

To wrap the tamales:

  • Pull 24 pencil thin strips off of the corn husks and set aside. Take a husk and dry off the excess water on it with a paper towel. Place the husk in your hand with the tapered side away from you and the smooth side up. Using a spoon, spread 2-3 tbsp. of the dough (¼ inch thick) onto the corn husk, forming a 3 - 4 inch square. Leave a border of at least 3/4 inch on each side of the square.
  • Place 5-10 chocolate chips, and a sprinkle of chopped pecans in the center of the dough. Bring the two long sides of the corn husk together, this will cause the masa to surround the filling, and roll them in the same direction around the tamal. (If the husk is too small, fold one of the long sides towards the center, and then fold the other long side on top.) Fold down the empty tapered section of the corn husk, forming a closed bottom. This will leave the top of the tamal open. Tie with a corn husk strip to secure the bottom of the tamal.
  • Place the tamal in the steamer vertically leaning against the side of the steamer, with the folded part of the tamal on the bottom. Repeat this process until you run out of dough and all the tamales are in the steamer. Cover them with a layer of corn husks. If the steamer is not full, fill the empty spaces with more corn husks. Cover the pot and bring the water to a boil. Turn heat down to medium and cook for 40 minutes. Check the tamales, when they separate easily from the corn husk it means they are done. If they are not done, steam for 10 more minutes and check again.
  • Remove steamer from the heat and let sit covered for 10 minutes. Uncover and let cool. Don’t be alarmed if the tamales seem really soft. As they cool, they will firm up.

Video

Notes

If you would like to make these with fresh masa, replace the masa harina with 2 lbs. of fresh masa. You can also use 8 oz. of coconut oil or 8 oz of cooked, unsweetened pumpkin to replace the fat.

 

Something strange is happening in our house. Our 6 yr old, Dylan, has been asking what vegan is. My husband is an omnivore, so I cook 3 vegan meals, 3 non-vegan meals and we eat out one day a week. We don’t really use labels with our food, so the kids don’t think about our meals as vegan or non-vegan. They will eat almost anything, as long as it’s good.

This recipe for Candied Pumpkin (Calabaza en Tacha), is another great dish you can prepare for the Day of the Dead celebration. The pumpkin

This recipe for Candied Pumpkin (Calabaza en Tacha), is another great dish you can prepare for the Day of the Dead celebration. The pumpkin

This recipe for Candied Pumpkin (Calabaza en Tacha), is another great dish you can prepare for the Day of the Dead celebration. The pumpkin

He has been hearing the word vegan a lot though, because of the blog, and my husband constantly asking if something I have prepared is vegan (possibly with a grimace on his face). I don’t want Dylan to think of vegan food as different or worse than other food, so I have been naming some of his favorite foods and letting him know they are vegan. He loves tofu! When he asked me what vegan was, the best explanation I could give him was that it was food that came from plants, not animals. He kind of nodded and moved on to the next distracting thing in his path.

This recipe for Candied Pumpkin (Calabaza en Tacha), is another great dish you can prepare for the Day of the Dead celebration. The pumpkin

This recipe for Candied Pumpkin (Calabaza en Tacha), is another great dish you can prepare for the Day of the Dead celebration. The pumpkin

This recipe for Candied Pumpkin (Calabaza en Tacha), is another great dish you can prepare for the Day of the Dead celebration. The pumpkin

Now that the WHO (World Health Organization) has stated that processed meats can cause cancer, it is more important than ever to demistify plant-based food and show others, especially our children, how great you can feel from eating it and how delicious it can be.

This recipe for Candied Pumpkin (Calabaza en Tacha), is another great dish you can prepare for the Day of the Dead celebration. The pumpkin

The Recipe: Candied Pumpkin (Calabaza en Tacha)

This is another great dish you can prepare for the Day of the Dead celebration. A cinderella pumpkin is cut into thick wedges, and simmered slowly in piloncillo, cinnamon, clove, and orange peel. Once the pumpkin is soft and tender, it is drizzled in its own syrup. Traditionally it is served with milk, but this version is topped with decadent coconut whipped cream. Enjoy!

This recipe for Candied Pumpkin (Calabaza en Tacha), is another great dish you can prepare for the Day of the Dead celebration. The pumpkin

candied pumpkin (calabaza en tacha)

Candied Pumpkin (Calabaza en Tacha)

Print Pin Rate
Prep Time: 2 hours
Total Time: 2 hours
Servings: 10 servings
Author: Dora Stone

Ingredients

  • 1 small (4 -5 lbs.) Cinderella pumpkin
  • 1 lb. Piloncillo, (2 cones)
  • 1 Ceylon cinnamon stick
  • 1 Clove, whole
  • 1 strip Orange peel
  • ¾ cup Water

Instructions

  • Place the piloncillo, water, cinnamon, clove, and orange peel in a large pot or dutch oven set to low heat. Let the piloncillo slowly dissolve, stir frequently.
  • In the meantime, rinse the pumpkin well to remove any dirt. With a small knife cut a circle around the stem of the pumpkin. Almost like you are carving a jack-o-lantern. Remove the stem and pull out the seeds and flesh attached to it. Leave the rest if the seeds and flesh inside.
  • Following the natural vertical grooves of the pumpkin, cut it into wedges from top to bottom. The wedges should be about 2 ½ “ wide x 3 “ long. You do not need to remove the seeds, but you can if desired. Score the skin of the pumpkin wedges with a small knife to help them absorb the syrup.
  • Once the piloncillo has completely dissolved, remove the pot from the heat and layer the pumpkin wedges skin side down on the bottom of the pot. Once you have covered the bottom of the pot completely, add a second layer of pumpkin wedges flesh side down, so that the pumpkin is touching flesh to flesh.
  • Cover the pot and set it to medium- low heat. Let the pumpkin simmer for 1½ hours. Don’t worry about not having enough liquid in the pot. As the pumpkin cooks it will release a large quantity of water.
  • Uncover the pot and let simmer for ½ hour more or until the pumpkin is a dark brown color and is completely submerged in the syrup. Take off the heat and let cool.
  • Serve hot or cold and top with coconut whipped cream. (see note)

Notes

If you cannot find Cinderella pumpkins, use a sugar pumpkin instead. Here is  a super easy recipe for coconut whipped cream.
 
 

 

Who knew death could be so colorful? Purple and orange tissue paper banners line altars decorated with marigold petals, colorful sugar skulls, and a bounty of fruit and vegetables. This is a celebration of life and triumph over death, the intermingling of the religious beliefs of the indigenous people of Mexico and the faith of the Spaniards that conquered them. The Day of the Dead is not only a holiday that honors those who have left us, but it is believed that on that special day the souls of the dead return to visit the living. Both the indigenous people and the Church of the Spaniards believed that death was not an end, but only a passageway to another life. That is why this is a joyous occasion, a homecoming festival, and at the same time a way to mock death and the power it holds over our bodies.

This vegan Day of the Dead bread (Pan de Muerto) is moist, airy, has a hint of orange zest, and is perfect for dipping in hot chocolate.

Before the arrival of the Spanish conquistadores, the Aztecs held rituals for the dead during the summer months in a joint celebration with the first days of harvest. The dead were traditionally buried with rich offering of ceramics, personal objects, and food. The offerings where meant to assist them in their journey to the afterlife. After the arrival of the Catholic missionaries their traditions and beliefs were merged with those of the indigenous people, and the festivities were moved to coincide with All Saints Day and All Souls Day, Nov 1st and Nov 2nd.

This vegan Day of the Dead bread (Pan de Muerto) is moist, airy, has a hint of orange zest, and is perfect for dipping in hot chocolate.

 

This vegan Day of the Dead bread (Pan de Muerto) is moist, airy, has a hint of orange zest, and is perfect for dipping in hot chocolate.

The festivities have evolved over the years and differ from region to region. Some of the most popular ones include altars in honor of loved ones who have passed, preparing the dead’s favorite foods, and gathering at the cemetery to decorate a loved one’s grave, share a meal and reminiscence. My favorite tradition is the elaboration of the altars. The symbolism incorporated into the altars is so rich and meaningful that it truly honors the dead, those we keep in our hearts, but somehow with the passing of time fade in our memories.

This vegan Day of the Dead bread (Pan de Muerto) is moist, airy, has a hint of orange zest, and is perfect for dipping in hot chocolate.

This vegan Day of the Dead bread (Pan de Muerto) is moist, airy, has a hint of orange zest, and is perfect for dipping in hot chocolate.

Every altar has several key symbols which are:

water– as an offering to the soul to quench their thirst in their long journey

salt– as a symbol of purification and to preserve the body so it will not wither

fire– to represent the light of the faith and guide the spirits in their journey

incense– to elevate our prayers to God in heaven

flowers– marigolds, their color represents the radiance of sunlight and life

bread– as a symbol of the body of Christ, usually round loaves with topped with “bones” and known as pan de muerto

a picture of the person who the altar is dedicated to

religious images– to symbolize God as an intermediary between the living and the dead

the favorite foods and drinks of the departed– to delight the souls who will be visiting (the most common being Mexican hot chocolate, tequila, atole, mole, tortillas and rice

candy skulls– the indigenous held the skull as symbol of death being a part of life

tissue paper banners– purple to symbolize christian mourning and orange to symbolize Aztec mourning

fruits and vegetables– an offering from the earth

personal objects of the person being honored– to accompany them on their journey back

a dog– to protect and guide the spirits.

This vegan Day of the Dead bread (Pan de Muerto) is moist, airy, has a hint of orange zest, and is perfect for dipping in hot chocolate.

This vegan Day of the Dead bread (Pan de Muerto) is moist, airy, has a hint of orange zest, and is perfect for dipping in hot chocolate.

Every year we make an altar in our home to a loved one lost. It is our own special way of introducing our deceased loved ones to our children. We talk about the things that they liked to eat, do, and why they are important to us. On November 2nd we say a prayer for them, and keep hoping for the day we will be reunited in the afterlife. For years now, we have also been attending the Day of the Dead Festival in Oceanside, CA. The festival takes place in the Mission San Luis Rey. There are a variety of traditional foods such as tamales, tacos, tortas, aguas frescas, and pan de muerto. There is also face painting, sugar skull decorating, and regional dances. However, the highlight of the festival is the showcase of the altars, some representing various Mexican states and built by whole communities and families.

This vegan Day of the Dead bread (Pan de Muerto) is moist, airy, has a hint of orange zest, and is perfect for dipping in hot chocolate.

This vegan Day of the Dead bread (Pan de Muerto) is moist, airy, has a hint of orange zest, and is perfect for dipping in hot chocolate.

Out of all the wonderful Mexican traditions, the Day of the Dead might be the one that still holds firm to its pre-Hispanic roots. The loved ones lost, who we cannot see or hear, make themselves present in our homes, share our food, and partake in the rejoicing of life and the conquest of death.

Sources:

Los Dias de Los Muertos, Smithsonian Institution National Museum of the American Indian and National Museum of American History, 2010

Simbolismos en el altar del Dia de los Muertos, Tanatologa Aida Maria Castro Morales, 2007 (http://www.slideshare.net/internatoni/simbolismos-en-el-altar-del-da-de-muertos)

The Recipe: Vegan Day of the Dead Bread (Pan de Muerto)

This recipe might be better than the non-vegan version, according to my husband. I have substituted the eggs with potatoes, resulting in a moist, soft, and sweet bread. It is perfect for dipping in hot chocolate or coffee.

pan-de-muerto2

Bake at 350F for 40- 45 minutes. Brush with butter and sprinkle with sugar.

pan de muerto

 

pan de muerto

Vegan Day of the Dead Bread

This vegan day of the dead bread or pan de muerto is tender, sweet, and delicious. Perfect for dipping on hot chocolate.
4.5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Mexican
Keyword: day of the dead, pan de muerto, vegan
Prep Time: 1 day
Cook Time: 45 minutes
Total Time: 1 day 45 minutes
Servings: 4 loaves
Author: Dora Stone

Ingredients

  • 1 pack (.25 oz) Active dry yeast
  • ½ cup (3.5 oz) Almond milk, room temperature, 3.5 oz
  • 3 1/3 cup (17.5 oz) Bread flour
  • ¾ cup (5.5 oz) Sugar, granulated
  • 1 tsp. Salt
  • 1 tsp. Orange zest
  • ¼ cup Orange juice
  • ¾ cup (6 oz.) Potato, Yukon gold, cooked, mashed
  • ½ cup + 1 tbsp. (4 ¼ oz.) Vegan butter room temperature, cut into 1 inch pieces,

Topping

  • 2 tbsp. Vegan butter, melted
  • ½ cup Sugar, granulated

Instructions

  • In a medium bowl, dissolve the yeast in the almond milk and add 2 tbsp. of the flour. Whisk to incorporate and let rest in a warm place for 20 min.
  • In the bowl of a mixer, with the dough hook, combine the dry ingredients: the rest of the flour, salt, sugar, and orange zest. Mix.
  • Add the wet ingredients: the orange juice, mashed potato, and yeast-flour mixture. Mix on low until the dough begins to incorporate.
  • Add the ½ cup + 1 tbsp. of softened butter little by little and increase speed to medium. Mix for 15 min. until the dough has come off the sides of the bowl and is stretchy but not sticky.
  • Place the dough in a large oiled bowl, cover with a towel and let rise for 1 to 1 ½ hours, or until doubled in size. Punch down the dough and fold the side over unto each other and flip. Cover the bowl with plastic wrap and refrigerate overnight.
  • The next day take the dough from the fridge, remove the plastic wrap and cover with a towel. Let rise in a warm place (70-75F) until the dough comes to room temperature, about an hour.
  • Take a piece of dough, weighing about 3 oz., and set aside. Divide the remaining dough into four pieces. Roll them tightly into rounds and place on a sheet tray lined with parchment. Press down on the rounds lightly.
  • Use the reserved dough to make 4 small balls the size of a quarter and set aside. Use the remaining dough to roll out eight strips long enough to cover the rounds. Place two strips on top of each round forming an x, use your fingers to press lightly on the strips to form knobs, they should resemble bones. Repeat the process with the rest of the rounds.
  • Cover with a towel and let rise for 1 ½ hrs. in a warm place (70- 75F) or until double in size.
  • Meanwhile preheat the oven to 350F. Place the small balls in the center of the rounds with a little bit of water. Bake for 20-30 min. until the rounds have become a rich brown color. Cover with foil and bake for 10 to 15 min. more, until the bread reaches an internal temperature of 190F. Remove from the oven and let cool on a rack.
  • While the bread is still warm melt 2 tbsp. of butter and brush the bread with it. Sprinkle evenly with sugar.
  • Let bread completely cool before eating.

Video

Notes

My favorite vegan butter is Earth Balance. This recipe is a combination of my dad’s recipe and Fanny Gerson’s method for Pan de Muerto in My Sweet Mexico.

This vegan Day of the Dead bread (Pan de Muerto) is moist, airy, has a hint of orange zest, and is perfect for dipping in hot chocolate.

This vegan Day of the Dead bread (Pan de Muerto) is moist, airy, has a hint of orange zest, and is perfect for dipping in hot chocolate.

Hot sticky summers, clothes drenched in sweat, and the almost unbearable burn of the sun on your skin can only describe a summer in northern Mexico, ok and probably Arizona and Texas too. Those were the summers of my childhood, but summer in Mexico also means dozens of paleta flavors to explore and the perfect yuki o raspado(slushie) to cool you down. One of the most memorable raspados is the mangonada, a combination of sweet mango puree and ice, layered with spicy chamoy, lime juice and chile powder. It is a classic combination of sweet, sour, and spicy, which is a popular flavor profile of Mexican cuisine, and one of my favorites.

mangonada

This mangonada was made with homemade chamoy which means it has no added sugar! What no sugar? That’s right. (Chamoy is a sweet and spicy sauce made from dried apricots that is used as a dip for fruit or in paletas and raspados.) The only sugar in this mangonada is the natural sugar found in the mango and dried apricots. You can also buy chamoy bottled at your local hispanic market or on amazon. Just writing about this is making my mouth water.

mangonada

mangonada

We will not be spending this summer in Mexico. Instead two of my nieces are coming to visit. We will be enjoying the beautiful California weather and beaches  while they are here. There will be swim lessons, vacation bible school and possibly a road trip in July. I’m looking forward to a long summer spent with family and friends. Enjoy!

The Recipe: Mangonada (Mango and Chamoy Slushie)

mangonada

Mangonada (Mango and Chamoy Slushie)

5 from 2 votes
Print Pin Rate
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 2 servings
Author: Dora Stone

Ingredients

Chamoy

  • 1 cup Apricots, dried
  • 2 cups Water
  • 2-3 tbsp. Chile ancho powder
  • 2 tbsp. Lime juice, fresh
  • 1 tbsp. Apple cider vinegar

Slushie

  • 1 cup + 2 tbsp. Mango, diced
  • 1 cup Ice
  • 6 tbsp. Chamoy
  • 1 Lime, juice of
  • Chile powder To Taste (tajín)

Instructions

  • To make the chamoy, place the dried apricots and water in a saucepot and bring it up to a boil. Lower heat and simmer for 30 min. Set aside.
  • Reserve ¾ of a cup of the apricot cooking liquid.
  • Take the simmered apricots, reserved cooking liquid, chile ancho powder, lime juice, and apple cider vinegar and blend until smooth. Add more or less water for a thinner or thicker consistency. (I left mine a little on the thick side.) Let cool.
  • To make the slushie, place ½ cup of mango in the bottom of the blender container, add a layer of ice, continue to alternate the layers this way with the rest of your ice and 1 cup mango.
  • Blend on medium speed until you are left with a slushie consistency. The pieces of ice, though small, should still be seen.
  • To assemble, take to glasses and pour in a tbsp. of chamoy in the bottom of each one. Add a layer of mango slushie, followed by another tbsp. of chamoy. Repeat one more time.
  • Sprinkle 1 tbsp. of diced mango on the top of each finished slushie. Squeeze half of a lime into each glass and top with as much chile powder as you desire. Serve with a spoon and a straw.

Notes

Makes 2 (8 oz.) glasses. Use 2 tbsp. of ancho chile powder for a mild chamoy, use 3 for a spicier version.

 

 

Christmas is so close and you can’t have Christmas without baking cookies. Here is a recipe for coconut shortbread cookies filled with a chocolate ganache. They are also known as garabatos or scribble cookies. These cookies are very popular in Mexico city, and you will fall in love with them too. Who can resist two coconut shortbread cookies, sandwiched in a smooth chocolate filing, and drizzled with warm chocolate? The best part, they’re 100% vegan.

Read more

Pumpkin, pumpkin, pumpkin! We are now well into pumpkin season and I’m wondering if you’re starting to get tired it. In case you’re not, here is a recipe for mermelada de calabaza or pumpkin marmalade.

 

Pumpkin, as you probably already know, is native to North America. In fact, the oldest evidence of pumpkin seeds has been found in Mexico, pre-dating the Aztecs. The pumpkin was a staple of the diet of many of the indigenous people of Mexico. Now a days in Mexico, pumpkin is used to make candy, mermelada de calabaza, and empanada fillings.  The seeds are used to make oils, sauces, and eaten as a snack.

Read more

I looove ice cream, almost as much as I love cheese. Last year we bought an ice cream machine at Costco and spent the whole summer making ice cream. This year I’ve been on a bit of an ice cream funk. All the ice cream alternatives without dairy suck, and I just can’t seem to get into sorbet. This banana cinnamon ice cream though changed my mind.

This recipe for Banana Cinnamon Ice Cream is a great healthy option made with almond milk. The combination of banana and cinnamon is a classic

This recipe for Banana Cinnamon Ice Cream is a great healthy option made with almond milk. The combination of banana and cinnamon is a classic

A couple of weeks ago I visited Pino Gelato in Hilton Head and I had already mentally prepared myself to eat sorbet when I noticed they had banana sorbetto. I was skeptical at first, but with the first bite I was won over. It was light, yet smooth and creamy. It was sorbet’s fatty cousin! That’s when I knew I had to recreate it at home.

This recipe for Banana Cinnamon Ice Cream is a great healthy option made with almond milk. The combination of banana and cinnamon is a classic

Ok, so as you can already see from the pictures my ice cream is brown, which might be unappealing to some. I could’ve added lemon juice to prevent it from oxidizing, but I didn’t want to risk altering the flavor. It is made with bananas (of course), homemade almond milk, a pinch of cinnamon, and a splash of vanilla. That’s it! Pure, simple, and delicious!

This recipe for Banana Cinnamon Ice Cream is a great healthy option made with almond milk. The combination of banana and cinnamon is a classic

The Recipe: Banana Cinnamon Ice Cream

Regular ice cream has a lot of fat, which is why it is still somewhat soft even though it’s frozen. This ice cream has almost no fat at all, so it will become very hard once frozen. Be sure to take it out of the freezer a couple of minutes before eating to let it soften.

Banana Cinnamon Ice Cream

2.5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 1 quart
Author: Dora Stone

Ingredients

  • 6 Bananas, very ripe, 3 of them frozen
  • 2 cups Almond milk
  • 1 tsp. Vanilla extract
  • 1/4 tsp. Cinnamon ground

Instructions

  • Blend all ingredients together until smooth.
  • Place in ice cream machine immediately and follow the manufacturers instructions.
  • You can eat it right away or put it in the freezer for later.

Notes

Regular ice cream has a lot of fat, which is why it is still somewhat soft even though it’s frozen. This ice cream has almost no fat at all, so it will become very hard once frozen. Be sure to take it out of the freezer a couple of minutes before eating to let it soften.

 

 

After packing all our belongings in less than two weeks we drove across the country and finally reached South Carolina. Well, I didn’t, my husband did! I’m spending some time at my parents’ house in Mexico, where the munchkin and I are being spoiled silly, while the hubby is finding a place to live. (Thanks babe!) I have written several posts about my hometown of Acuña, taken lots of pictures, and shared recipes, so this time I don’t have much to show you. It really is a small town.

This recipe for mango chile paletas or paletas de mango con chile, combines mango, lime juice and chile powder for a sweet and spicy treat.

There is one thing in particular that I greatly enjoy when I come here in the summer, the abundance of mango. The variety most commonly available here is the ataulfo. It is an oblong shaped, yellow-skinned, mango that is known for its sweet and buttery flesh. Its skin is slightly thicker than other varieties, but its seed is thinner than most.

This recipe for mango chile paletas or paletas de mango con chile, combines mango, lime juice and chile powder for a sweet and spicy treat.

You can find them at your local Mexican grocery store, Costco, or Sam’s Club. They are in season from March to July. Ataulfo mangoes turn from green to yellow as they mature. When you buy a mango make sure it is not bruised or over-ripe. If you can only find green mangoes, just let them mature at room temperature. An ataulfo mango is ready to eat when the skin is golden-yellow and the flesh is soft to the touch. Once they are ripe, store in the refrigerator for up to five days.

This recipe for mango chile paletas or paletas de mango con chile, combines mango, lime juice and chile powder for a sweet and spicy treat.

In Mexico, ataulfo mangoes are served on street carts with lime and powdered chile, in salads, salsas, and savory seafood dishes. There are also mango popsicles, mango candy, dried mango slices covered in chile, mango cakes, and pastries.

This recipe for mango chile paletas or paletas de mango con chile, combines mango, lime juice and chile powder for a sweet and spicy treat.

The Recipe: Mango Chile Paletas

I have created two popsicle recipes for you. The first one is sugar-free, super easy, and kid approved. The trick is to use really ripe mangoes. The second popsicle uses simple syrup as a sweetener, and has key lime juice and chile powder to make it fit for grownups. Enjoy!

Mango Chile Paletas

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 4 popsicles
Author: Dora Stone

Ingredients

  • 1 1/4 cups Mango peeled, diced
  • 1/4 cup Simple syrup*
  • 1/4 cup Water
  • 2 tbsp. Key lime juice
  • 1 tbsp. Tajin chile powder

Instructions

  • Combine all ingredients in blender and process until smooth.
  • Pour into popsicle molds and freeze for at least 5 hours before unmolding.

Notes

To make simple syrup bring ¼ cup of sugar, and a ¼ of a cup of water to a simmer, until all the sugar dissolves. Let cool completely.
Tajin chile powder can be found at most Mexican grocery stores and some Wal-Mart´s.

 

Sugar-Free Mango Popsicles

 Yield: 4 popsicles

Time: 15min + 5 hrs.

 Ingredients:

Mango, peeled, diced1 ¼ cups
Water1/3 cup

Preparation:

  1. Combine ingredients in blender and process until smooth.
  2. Pour into popsicle molds and freeze for at least 5 hours before unmolding.

Chef´s  Notes:

Use really ripe mangoes for extra sweetness.

This recipe for mango chile paletas or paletas de mango con chile, combines mango, lime juice and chile powder for a sweet and spicy treat.

 

This recipe for mango chile paletas or paletas de mango con chile, combines mango, lime juice and chile powder for a sweet and spicy treat.