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.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.

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.

Cauliflower ceviche stuffed into an avocado half

 

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.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.

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 stuffed into an avocado half

Cauliflower Ceviche

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to make appetizer. Serve with chips and avocado.
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Keyword: cauliflower, vegan ceviche
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 201kcal
Author: Dora Stone

Ingredients

  • 1 hd. Cauliflower, medium, cut into florets
  • 1 cup Tomato, diced
  • 1 cup Cucumber, peeled, deseeded, diced
  • 1 Serrano pepper, minced
  • ½ cup Onion, white, finely chopped
  • 1 tbsp. Cilantro, chopped
  • 3 tbsp. Lime juice, fresh
  • 2 Avocadoes

Instructions

  • 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.
  • You can use jalapeño peppers instead of serrano.
 

Nutrition

Calories: 201kcal | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 28mg | Potassium: 881mg | Fiber: 8g | Sugar: 5g | Vitamin A: 770IU | Vitamin C: 24.5mg | Calcium: 33mg | Iron: 1.9mg

 

 

These are Guanajuato’s famous Vegan Potato Enchiladas (Enchiladas Mineras) filled with a sautéed onion and mushroom mix, smothered in a guajillo enchilada sauce, and topped with tender potatoes and carrots, crema, shredded lettuce, and jalapeños en escabeche.

tofu crema in blender for vegan potato enchiladas

 

Enchiladas are one of those Mexican dishes that have an infinite number of variations depending on the region. These easy vegan enchiladas are called enchiladas mineras or miner’s enchiladas, because Guanajuato was once the world’s silver-extraction center (18th century). Guanajuato is a state in central Mexico, its capital, the city of Guanajuato is a UNESCO world heritage site, famous for its beautiful examples of Baroque architecture.

White strainer full of cooked diced potatoes and carrots

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.

Cast iron pan with sauteed mushrooms for vegan potato enchiladas

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 representing Guanajuato and is the creation of Enrique Rodriquez, here he tells you a bit of his story:

Sauce pot filled with red enchilada sauce and a wooden spoon showing the sauce

My name is Enrique Rodriguez and I’m from the city of Irapuato in the state of Guanajuato, and I have been vegan for more than 4 years. Ever since I was a child I wondered what vegetarianism was all about and always declared myself a lover of animals. So much so, that I stopped eating fish, because my first pets were fish, except for tuna in a can, probably because I couldn’t see the fish’s corpse, hahaha.

vegan potato enchiladas topped with carrots, potatoes, lettuce, and crema in a large blue bowl

As an adult, I met a group of animal activists in Irapuato, and that’s how it all started. I began researching veganism and in one week I stopped eating all animal products. It was easy for me, since I didn’t really like eating meat to begin with, and I learned to substitute it with beans and vegetables such as garbanzos, lentils, mushrooms, etc. My love for cooking and animals grew, and I began to veganize every recipe I came across, and now this lifestyle will accompany me forever.

 

vegan potato enchiladas topped with carrots, potatoes, lettuce, and crema in a large blue bowl

 

The Recipe: Vegan Potato Enchiladas (Enchiladas Mineras)

Traditionally this recipe uses quite a bit of oil. I have opted for a healthier version, but if you don’t mind the oil you can follow the traditional methods. To do so, after dipping the tortilla in the sauce fry them lightly in a large sauteé pan with 1 tbsp. of oil. Fill the tortilla then fold in half. In the same pan you fried the tortillas fry the potato and carrots.

If you are allergic to nuts you can make a tofu crema by blending: 1 lb. of silken tofu, 2 tbsp. lemon juice, 1 clove of garlic, 1/3 cup of water or unsweetened almond milk, 1 tsp. of nutritional yeast, and salt and pepper to taste.

The enchilada sauce is not very spicy, so if you like spicy food add 1 to 2 chiles de arbol to the sauce.

vegan potato enchiladas topped with carrots, potatoes, lettuce, and crema in a large blue bowl

Vegan Potato Enchiladas (Enchiladas Mineras)

These are Guanajuato’s famous Vegan Potato Enchiladas (Enchiladas Mineras) filled with a sautéed onion and mushroom mix, smothered in a guajillo enchilada sauce, and topped with tender potatoes and carrots, crema, shredded lettuce, and jalapeños en escabeche.
4.8 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: easy enchiladas, vegan enchiladas, vegan mexican recipes
Total Time: 45 minutes
Servings: 4 servings
Author: Dora S.

Ingredients

  • 2 Medium Idaho potatoes, peeled and cubed
  • 4 Medium carrots, peeled, and cubed

Enchilada Sauce

  • 15 Dried Guajillo chiles, stems and seed removed
  • 2 cloves Garlic
  • ¼ tsp. Ground cumin
  • ½ tsp. Mexican oregano, dried

Filling

  • 1 lb. Cremini, oyster or maitake mushrooms, sliced
  • 1 Onion, large, thinly sliced
  • 2 cloves Garlic, minced
  • 2 cups Favorite shredded vegan cheese (optional)
  • 12 Corn tortillas

Garnish

  • Almond Crema
  • Jalapeños en Escabeche, sliced
  • 2 cups Shredded romaine or iceberg lettuce

Instructions

To make the enchilada sauce

  • On a skillet or comal set to medium heat, toast the guajillo chiles for a couple seconds on each side.
  • Place the chiles in a large bowl and cover with boiling water. Let sit for 10 minutes.
  • Place the soaked chiles, garlic, cumin, oregano, and 2 cups of the chile soaking liquid and process until smooth. Strain and season with salt and pepper. Set aside.

For the filling

  • Add ¼ cup of water or vegetable stock to a large sauté pan set to medium-high heat. Add mushrooms and sauté for 5-6 minutes, or until almost all the moisture has evaporated from the mushrooms and they are beginning to brown. Add more liquid if necessary.
  • Add the onion and garlic and continue cooking until the onion is tender and translucent about 6 more minutes. Add more liquid as necessary. Season with salt and pepper and set aside.
  • Place potatoes in a medium saucepot with cold water and salt. Bring to a low simmer and let cook for 5 minutes, add carrots and let cook for 3 to 4 minutes more or until the potatoes and carrots are tender. Strain and set aside.

Assembly

  • Preheat oven to 350°F.
  • Bring enchilada sauce to a very low simmer in a medium saucepot, dip a tortilla in the warm sauce, very quickly, and place on a plate. Fill with mushroom mixture and vegan cheese and fold the tortilla over. Place on serving platter. Repeat this process with the rest of the tortillas.
  • Pour some extra sauce on top of the enchiladas and spread with a spoon. Place in oven for 5 to 6 minutes to melt the vegan cheese. (You can omit this step if you’re not using cheese).
  • Remove from oven. Top enchiladas with the potato-carrot mixture, shredded lettuce, jalapeños en escabeche, and drizzle crema on top and serve.

Notes

Traditionally this recipe uses quite a bit of oil. I have opted for a healthier version, but if you don’t mind the oil you can follow the traditional methods. To do so, after dipping the tortilla in the sauce fry them lightly in a large sauteé pan with 1 tbsp. of oil. Fill the tortilla then fold in half. In the same pan you fried the tortillas fry the potato and carrots.
If you are allergic to nuts you can make a tofu crema by blending: 1 lb. of silken tofu, 2 tbsp. lemon juice, 1 clove of garlic, 1/3 cup of water or unsweetened almond milk, 1 tsp. of nutritional yeast, and salt and pepper to taste.
The enchilada sauce is not very spicy, so if you like spicy food add 1 to 2 chiles de arbol to the sauce. 

This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. They are ground down in an authentic Mexican molcajete. It is a staple in all Mexican homes, super easy to make, even if you don’t have a molcajete, and it adds a perfect touch of spiciness to any meal.

Charred tomatoes, peppers, and onion in a sheet tray lined with foil.

This recipe is from our housekeeper Polita, or I should say my parents’ housekeeper. I wish I had a housekeeper!!! She has worked with us for over 20 yrs. She was my nanny, as well as the house cook, and seamstress. Over the years she has become more of a companion for my mother and a beloved part of our family.

Garlic in a molcajete for salsa molcajeteada

Garlic ground to a paste in the molcajete

Let me tell you she likes her salsa hot!! She makes it in my mom’s molcajete, which I desperately tried to get here to give to me, but she refused. I can have it when she’s dead, she said. Because of this I had to buy a molcajete from Sur la Table!! It’s actually harder than you would think to find a good quality molcajete in the US. It might be easier now from Amazon than a couple of years ago.

Peppers ground to a paste in the molcajete

Be careful of cheap molcajetes because they might be made with cement and not volcanic stone. There are ways to tell if your molcajete is made with cement or volcanic rock. Usually a molcajete made with cement will not release any grit or if it does it will be a fine powder. A real volcanic rock molcajete will release grit into your food until it is properly seasoned.

Two tomatoes on top of chile puree in the molcajete

Once you determine that your molcajete is real, you will have to season it, unless you bought it already seasoned. To season it you basically have to grind a mixture of rice and a little bit of water, over and over again until the paste comes out white. You can see step-by-step instructions here.

Salsa molcajeteada in a large molcajete surrounded by tomatoes, cilantro, and garlic

Now you’re all set! When I use the molcajete to make salsa I feel so connected to my roots and my people. I don’t know if it’s the repetitive motion that gets you thinking, but just to think that hundreds of years have passed, and I can still make salsa the way my great-great grandma did is something truly special.

making salsa

 

The Recipe: Salsa Molcajeteada

  • Warning!! This salsa is hot. If you would like a medium heat to your salsa omit the serrano peppers. If you can find them use chilaca peppers instead of anaheim.
  • To make this recipe even quicker you can place your peppers, tomatoes, garlic, and onion under your oven broiler set to HIGH until they are charred. Be sure to flip them halfway through so they char evenly.
  • If you do not have a molcajete you can use a blender or food processor. Simply place all the cooked ingredients in the machine and pulse until the desired consistency is reached. I prefer it on the chunky side.
  • Enjoy!!

Salsa molcajeteada in a large molcajete surrounded by tomatoes, cilantro, and garlic

Salsa Molcajeteada

This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. Made in an authentic molcajete.
4.67 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Keyword: authentic mexican salsa, molcajete salsa
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 2 cups
Calories: 99kcal
Author: Dora Stone

Ingredients

  • 3 Plum tomatoes, small
  • 1 Beefsteak tomato
  • 1/4 White onion
  • 3 cloves Garlic, unpeeled
  • 1 Poblano Pepper
  • 1 Anaheim pepper
  • 1 Jalapeño
  • 2 Serrano Peppers
  • 1/2 tsp. Salt (plus more as needed)
  • 1/4 cup Chopped cilantro

Instructions

  • Cut off the stems of the peppers and the tops of the tomatoes. 
  • Heat a griddle or cast iron pan to high heat. Place all of the peppers, tomatoes, onion, and garlic on the griddle until they become soft and slightly blackened, about 7-10 min. (See note)
  • Flip peppers, tomatoes, onion, and garlic and continue to char for another 5- 7 minutes. (The garlic will be done before the peppers and onions are finished cooking. Simply remove them from the griddle.)
  • Remove ingredients from griddle and set aside. Peel most of the dark burnt skin off of the tomatoes and chiles. You can leave a little bit for the smoky flavor. Peel the garlic. 
  • To start grinding ingredients in molcajete, place 1/2 tsp. of salt and the garlic in the molcajete. Grind down until a thick paste has been made. 
  • Add the onion and grind down to a paste. Add the peppers and grind down one by one until you have the desired consistency. Add the tomatoes one by one and keep grinding. Chop cilantro and add it to the molcajete. Season to taste and serve. 
  • If you do not have a molcajete you can use a blender or food processor. Simply place all the cooked ingredients in the machine and pulse until the desired consistency is reached. I prefer it on the chunky side.

Notes

Warning!! This salsa is hot. If you would like a medium heat to your salsa omit the serrano peppers. If you can find them use chilaca peppers instead of anaheim. 
To make this recipe even quicker you can place your peppers, tomatoes, garlic, and onion under your oven broiler set to HIGH until they are charred. Be sure to flip them halfway through so they char evenly.
If you do not have a molcajete you can use a blender or food processor. Simply place all the cooked ingredients in the machine and pulse until the desired consistency is reached. I prefer it on the chunky side.

Nutrition

Calories: 99kcal | Carbohydrates: 22g | Protein: 4g | Sodium: 115mg | Potassium: 1000mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3440IU | Vitamin C: 113.7mg | Calcium: 50mg | Iron: 1.2mg

This Mexican Christmas apple salad is the perfect way to end your Christmas feast. After a meal of Christmas roast, tamales and pozole, this refreshing salad will hit the spot. Crisp apples, pineapple, grapes, and chopped pecans are mixed with a sweet almond crema.

Bowl of sweet cream on a dark wooden surface

This has to be one of my favorite childhood food memories, except that we added marshmallows to ours and it was almost sickly sweet. This healthier version is refreshing and sweetened with maple syrup. We would have this salad on Christmas of course, but my grandmother would make a different version for New Year’s with carrots and raisins which was also delicious. Depending on where in Mexico you are some people add raisins, carrots, celery, and even maraschino cherries.

Glass bowl filled with apples, pineapple, grapes, and pecans.

Traditionally this recipe uses crema or even mayonnaise, but I have made a crema with soaked almonds, water, almond milk, and maple syrup. You can also make the crema with cashews or use your favorite vegan yogurt. I prefer using almonds because they’re more affordable, but they are a bit more work because you have to peel them.

Sweet cream poured over fruit in a glass bowl.

Year after year, the longer I’m vegan the less I miss meat and the more I can appreciate veganizing traditional Mexican recipes and fulfilling all of my childhood food memories in a cruelty-free and healthy way. If you haven’t been vegan for long I just want to let you know that your palate does change, that you do adapt, and that it becomes easier and easier.

Fruit tossed in sweet cream in a glass bowl.

The Recipe: Mexican Christmas Apple Salad

  • As optional ingredients, you can add carrots, raisins or celery.
  • I recommend that you make and eat on the same day.
  • You can use your favorite vegan yogurt to make this recipe even quicker
  • Enjoy!!

 

Mexican Christmas Apple Salad in a glass cup on top of a peach colored napkin

Mexican Christmas Apple Salad in a glass cup

Mexican Christmas Apple Salad

Mexican Christmas Apple Salad, crisp apples, pineapple, grapes, and chopped pecans are mixed with a sweet almond crema.
4 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Mexican
Keyword: mexican fruit salad, vegan mexican christmas
Total Time: 1 day
Servings: 6 servings
Calories: 189kcal
Author: Dora S.

Ingredients

  • 3 cups Diced gala apples (you can peel or not peel according to preference)
  • 3/4 cup Crushed pineapple, canned or fresh (drained)
  • 1 cup Green grapes, cut in half
  • ½ cup Chopped pecans

Sweet Almond Crema:

  • ½ cup Almonds, raw
  • ¼ - cup Water
  • ¼ cup Almond milk, unsweetened
  • 1 tsp. Lemon juice, fresh
  • 1 tsp. Maple syrup

Instructions

  • Bring 1 pint of water to a boil in a small sauce pot and pour over the almonds. Let soak overnight.
  • The following day peel the almonds by pressing an almond between your thumb and forefinger and pressing lightly. The skin should just pop off.
  • In a blender, place the almonds, almond milk, lemon juice, and maple syrup and blend at high speed until completely smooth and cream like (to get a super smooth sauce you will need a high powered blender).
  • Place sauce in a small container and refrigerate for 30 min.
  • In a large bowl combine the apples, pineapple, grapes, and chopped pecans. Pour sauce over it and mix well.
  • Serve.

Notes

You can use cashews instead of almonds if you prefer. Some people add raisins, maraschino cherries, carrots, and even celery. If you want to go a little crazy you could add vegan mini marshmallows. I recommend that once you've tossed the fruit salad you serve it the same day. 

Nutrition

Calories: 189kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 245mg | Fiber: 4g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 4.7mg | Calcium: 57mg | Iron: 0.8mg

This frozen prickly pear margarita is made with fresh prickly pear, lime juice, Cointreau, and tequila. It is refreshing, slightly sweet, and a beautiful bright pink color.Prickly pear fruit is native to Mexico and South America, but it can be found in France, Italy, Spain, Portugal, Egypt, and parts of the Middle East. It is known for its thick spiny skin and soft, sweet, & watery interior. There are many varieties, but the most well known are green, red, yellow, brown and pink.

red prickly pear used for prickly pear margaritas

red prickly pear used for prickly pear margaritas

It’s the perfect summer fruit, it tastes like a weird combination of pear, cucumber, watermelon and pineapple. It has only one monstrous defect, besides the tiny spines that line its exterior, the flesh of the fruit is riddled with seeds. It is commonly used to make drinks, candy, or jelly.

red prickly pear used for prickly pear margaritas

You can find them at your local Mexican or Hispanic market. They are in season from early spring to late fall. To prepare them, use a paring knife to cut off both ends of the fruit and make a 1/4 of an inch deep cut lengthwise. Please, please, please wear gloves when working with this fruit.

red prickly pear used for prickly pear margaritas

Even though you can find them without the large spines at the store, the tiny and almost hair like spines remain and can get lodged in your flesh. They truly are tiny! Place your finger in between the flesh and the outer skin and simply pull back, the outer layer should come off easily. You can store them in your refrigerator for up to a week or at room temperature if you are going to eat them in one or two days.

red prickly pear used for prickly pear margaritas

Peeled prickly pears in a blender

Have I mentioned I love tequila? I know some of you must be fighting back your gag reflex just thinking about tequila, but not me. Tequila and I go way back, but that’s another story, preferably one told while drinking tequila. After you try this prickly pear margarita you might reconsider your aversion to tequila, at least I hope you do.

Prickly pear juice being strained

 

As far as tequila goes, we usually drink Corralejo, Don Juilo, or Clase Azul, but this time we used Cazadores which is a great option for those who don’t want to spend a lot of money. As for margaritas, I’m happy to see more bars have stopped using sour mix and creating their own flavored syrups and liquors. Did you know, margaritas in Mexico are made with lime juice, tequila, and triple sec or Cointreau? That’s it! Even if this is your first time using prickly pear, you are going to love this margarita.

This recipe for frozen prickly pear margarita is the perfect drink to cool down. The combination of tequila prickly pear fruit, and orange liqueur is irresistible

The Recipe: Prickly Pear Margarita

  • You can add agave syrup to sweeten the margarita if you prefer your margaritas on the sweet side.
  • You can also use green prickly pear.
  • Enjoy!!

Frozen prickly pear margarita in large margarita glass

This recipe for frozen prickly pear margarita is the perfect drink to cool down. The combination of tequila prickly pear fruit, and orange liqueur is irresistible

Frozen Prickly Pear Margarita

Frozen Prickly pear margarita, a refreshing way to cool down this summer. 
4.25 from 4 votes
Print Pin Rate
Course: Drinks
Cuisine: Mexican
Keyword: frozen, margarita, prickly pear
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 2 Large Margaritas
Calories: 483kcal
Author: Dora Stone

Ingredients

  • 4 Red prickly pears, peeled
  • ¾ cup Tequila, reposado
  • ½ cup Cointreau,
  • ¼ cup + 1 tbsp. Lime juice, fresh
  • 2 cups Ice As Needed

Instructions

  • Blend prickly pears on low for 60 seconds. Then blend on high for 30 seconds. Strain. Set liquid aside.
  • Pour tequila, Cointreau, lime juice, and prickly pear juice in blender. Add ice and blend on high.
  • Serve in two salt rimmed glasses.

Video

Notes

If you would like to sweeten this margarita add 1/4 cup of agave nectar. Start with two cups of ice, but add as much as you need.

Nutrition

Serving: 2margaritas | Calories: 483kcal | Carbohydrates: 76g | Protein: 1g | Sodium: 10mg | Potassium: 473mg | Fiber: 11g | Sugar: 54g | Vitamin A: 90IU | Vitamin C: 26.4mg | Calcium: 37mg | Iron: 0.6mg

 

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.

I am so excited to share with amazing book with you. Vegan Yack Attack on the Go, is the first vegan cookbook that I’ve browsed through and immediately though,”I want to make all these recipes!” This recipe for roasted butternut squash and mushroom tacos is one of my favorites from the book. The author is Jackie Sobon from the vegan blog Vegan Yack Attack.

Butternut squash, mushrooms, black beans and tomatillos on a sheetpan.

The best part is that it is a quick recipe that requires only a sheet pan. All you have to do is chop, toss, and roast and the next thing you know dinner is on the table. I love the combination of butternut squash and black beans, and when you add mushrooms and spices it all comes together perfectly.

vegan yack attack on the go cookbook

Even though it is not a traditional Mexican recipe I wanted to share it with you, because it’s delicious and easy to make. I served mine on warm corn tortillas, but you can definitely make a burrito out of it, or it would make a good filling for enchiladas.

roasted butternut squash, black beans, and mushrooms

So why I am I so excited about this book?? Honestly a lot of vegan cookbooks have the same recipes with a little bit of variation, not this one. There are a few classics like smoothies, burritos, and pasta, but there are so many other great recipes like the creamy berry polenta, asparagus omelette, coconut BLT, and the vanilla chip buckwheat bars.

butternut squash and mushroom tacos on a plate

My favorite part of the book is that the recipes are quick to make, which is absolutely a must when you have 3 kids and work from home. There’s even a section for camping or cookout foods that is just genius, like the campfire banana split. I highly recommend this book. What are you waiting for??? Go check it out .

butternut squash and mushroom tacos with salsa verde, jalapeño and lime

The Recipe: Roasted Butternut Squash and Mushroom Tacos

  • You can use baby bella or portabello mushrooms.
  • This recipe would also work with acorn or hubbard squash
  • I love the black beans in this, but pinto beans would work also.
  • Use chile ancho powder instead of a regular chili powder for a deeper smoky flavor
  • Enjoy!!
butternut squash and mushroom tacos, jalapeño and lime

Roasted Butternut Squash and Mushroom Tacos

Roasted Butternut Squash and Mushroom Tacos, an easy and delicious weeknight dinner everyone will love!
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: black beans, butternut squash and mushroom tacos, vegan tacos
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 338kcal

Ingredients

  • 2 cups Diced and peeled, butternut squash
  • 2 cups Chopped baby bella mushrooms
  • 1 can (15 oz.) Black beans, drained and rinsed
  • 1 cup Chopped yellow onion
  • 1 tbsp. Sunflower oil
  • 1 tsp. Chili powder
  • 1/2 tsp. Ground cumin
  • 1/2 tsp. Salt, or more to taste
  • 1/4 tsp. Paprika
  • Pinch Cayenne Pepper
  • 2 cups Chopped tomatillos, with husks removed
  • 8 Corn tortillas
  • 1 cup Shredded cabbage
  • 1 Jalapeño, thinly sliced
  • 8 Small lime wedges

Instructions

  • Preheat the oven to 400°F (200°C, or gas mark 6), and line a baking sheet with parchment paper or a silicone mat.
  • Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and toss again. Spread the mixture out on the baking sheet, leaving some space for the tomatillos.
  • Place the tomatillos on the remainder of the baking sheet, then place in the oven for 15 to 20 minutes, or until the squash is fork tender. Sprinkle with more salt to taste, if desired.
  • Warm the tortillas in either the microwave or on a hot pan until soft and pliable. Fill each one with some butternut– black bean mixture, then top with tomatillos, shredded cabbage, and jalapeño slices. Serve warm, accompanied by lime wedges.

Notes

  • You can use baby bella or portabello mushrooms.
  • This recipe would also work with acorn or hubbard squash
  • I love the black beans in this, but pinto beans would work also.
  • Use chile ancho powder instead of a regular chili powder for a deeper smoky flavor

Nutrition

Serving: 2tacos | Calories: 338kcal | Carbohydrates: 62g | Protein: 13g | Fat: 6g | Sodium: 702mg | Potassium: 1123mg | Fiber: 15g | Sugar: 8g | Vitamin A: 8090IU | Vitamin C: 37mg | Calcium: 106mg | Iron: 2.6mg
Nutrition Facts
Roasted Butternut Squash and Mushroom Tacos
Amount Per Serving (2 tacos)
Calories 338 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 702mg31%
Potassium 1123mg32%
Carbohydrates 62g21%
Fiber 15g63%
Sugar 8g9%
Protein 13g26%
Vitamin A 8090IU162%
Vitamin C 37mg45%
Calcium 106mg11%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema. They are crazy easy to make, and are so good you’ll be making them again and again.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

In Mexico these are known simply as encacahuatadas, and are a classic home cooked dish. They are usually filled with chicken, but your favorite vegetable filling will go great with these. They would make a great dinner, or even a good brunch option.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

Let me just say that I am obsessed with this sauce. I have been putting it on everything! So far it is perfect with the enchiladas, but you can also put it on your baked potatoes, polenta, pasta, tacos, buddha bowls, and tofu. I’m one of those people that falls in love with a sauce or dish and then I makes it over and over again until I get tired it. This is one of those sauces. So you definitely have to try it.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

Summer is coming up and I am so not ready to have all the kids home. Not ready!! The first couple of weeks are always a little rough, but once we get into a groove we really have fun. My two older ones are always arguing and bothering each other, which can get really stressful sometimes, but our sweet baby is always all smiles. What are some of your summer plans?? I’ll tell you what I am ready for, all the delicious summer fruit. 

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

The Recipe: Spicy Peanut Sauce Enchiladas

  • Your favorite veggie filling will be perfect with these
  • If you are allergic to peanuts you can use cashews or almonds.
  • Corn tortillas are the best option for this recipe.
  • You can use cashew or almond crema
  • Do not place these in the oven because they will fall apart.

 

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

Peanut Enchiladas with Braised Greens

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.
4.8 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: peanut enchiladas, spicy peanut sauce, vegan enchiladas
Total Time: 30 minutes
Servings: 4 people
Calories: 387kcal
Author: Dora S.

Ingredients

Sauce

  • 8 Guajillo Chiles stems and seeds removed, rinsed
  • 1-2 Chipotle pepper in adobo
  • 2 Garlic cloves
  • 1 cup Peanuts, toasted
  • 1 Plum tomato, roasted
  • 1/8 tsp. Ground clove
  • 1 cup Vegetable stock

Filling

  • 1 lb. Mushrooms. cremini sliced
  • 3 Garlic cloves, minced
  • 8 oz. Spinach or other leafy green, roughly chopped
  • 1 can (14.5 oz) Hominy, drained, rinsed
  • 12 Corn tortillas
  • 1 cup Almond crema

Instructions

To make the peanut sauce:

  • Bring a small pot of water to a boil. Drop in the guajillo chiles and turn heat down to a simmer, let simmer for 10 min.
  • Drain guajillo chiles and place in blender with peanuts, chipotle chiles, garlic, roasted tomato, clove, and vegetable stock. Blend until smooth. If necessary add more stock until you reach the desired consistency.If you do not have a high powered blender, strain the sauce. Set aside.

To make the filling:

  • Add ¼ cup of water or vegetable stock to a large sauté pan set to medium-high heat. Add mushrooms and sauté for 5-6 minutes, or until almost all the moisture has evaporated from the mushrooms and they are beginning to brown. Add more liquid if necessary.
  • Lower heat to medium-low and add the garlic, cook for 1 min. Add the spinach and stir. Cover pan and let spinach cook down, 2 -3 minutes. Add hominy and stir to combine. Season with salt and pepper. Set aside.

To assemble

  • Bring a medium sauce pot to low-medium heat and pour in sauce. Heat just enough to get it hot. If it simmers, the sauce might break.
  • Warm corn tortillas in the microwave for 30 seconds or in the oven at 350F on a sheet tray for 5 min. Just enough so that the tortillas are soft enough to be rolled.
  • Spread 2-3 tbsp. of the peanut sauce on the bottom of a 9 x13 baking dish, Place 1 tbsp. of filling on each tortilla. Roll and place on baking dish. Continue this process until you have used up all the tortillas and the entire filling.
  • Pour the rest of the peanut sauce on top of the enchiladas and drizzle almond crema on top.

Notes

If the sauce and the filling are hot there is no need to put the enchiladas in the oven. If you would rather place them in the oven do so at 350°F for 5-7 minutes. If you are allergic to peanuts you can use cashews or almonds. Corn tortillas are the best option for this recipe.

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 57g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Sodium: 648mg | Potassium: 1392mg | Fiber: 12g | Sugar: 8g | Vitamin A: 7490IU | Vitamin C: 21.8mg | Calcium: 170mg | Iron: 4.3mg
Nutrition Facts
Peanut Enchiladas with Braised Greens
Amount Per Serving (1 serving)
Calories 387 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Sodium 648mg28%
Potassium 1392mg40%
Carbohydrates 57g19%
Fiber 12g50%
Sugar 8g9%
Protein 18g36%
Vitamin A 7490IU150%
Vitamin C 21.8mg26%
Calcium 170mg17%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.

Every country across the world has its own way of celebrating Christmas. Mexico has many wonderful Christmas traditions, but one of the most important is the food. It’s not Christmas without pozole, tamales, buñuelos, or ponche. Another one of those important dishes is this vegan Bacalao a la Vizcaína.

This post contains affiliate links.

Bacalao a la Vizcaína is a braised salt cod dish with tomatoes, garlic, olives, capers, roasted peppers, and potatoes. Depending what part of the country you are in they also add raisins and slivered almonds. For this vegan version I️ have used mashed chickpeas to replace the salt cod. The dish is an adaptation of a Spanish classic, and is mostly consumed in central and southern Mexico on Christmas Eve. Serve it with rice or crusty bread to soak up to the last drop of the stew.

What are some of your favorite Christmas foods? My favorite is without a doubt tamales, and the are super easy to veganize! My favorite Christmas traditions are decorating the tree as a family, pedir posada, and singing Happy birthday to Jesus, and then having the kids kiss little baby Jesus on Christmas Eve. Ok, so there’s a lot of stuff I️ like about Christmas! I️ would love to hear some of your traditions.

The Recipe: Vegan Bacalao a la Vizcaína

I have used two cans of chickpeas, but if you want to add a different texture you can add a couple of hearts or artichoke hearts, but feel free to use one or the other. To give this a fishy flavor you can use dulse flakes or finely chopped nori seaweed. Enjoy!

This vegan bacalao a la vizcaína is an adaptation of a Spanish classic, and is served in central and southern Mexico on Christmas Eve.

Vegan Bacalao a la Vizcaína

This vegan bacalao a la vizcaína is an adaptation of a Spanish classic, and is served in central and southern Mexico on Christmas Eve.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: christmas recipes, vegan bacalao, vegan mexican
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 3 minutes
Servings: 6 Servings
Author: Dora S.

Ingredients

  • 10 Plum tomatoes, medium, (3 cups roasted tomato puree)
  • 1 White onion, diced, (about 2 cups)
  • 6 cloves Garlic, minced
  • 2 cans (14 oz.) Chickpeas, drained, mashed with a fork
  • 1/3 cup Sliced, pitted manzanilla olives
  • 1 tbsp. Capers
  • 3 Red bell peppers, roasted, peeled, cut into strips
  • 1 bay leaf
  • 1-2 tsp. Finely chopped nori flakes
  • 1 lb. New potatoes, cooked, peeled, cut in half
  • 1/4 cup Parsley, chopped
  • 3 Pickled pepperoni or banana peppers whole or sliced

Instructions

  • Preheat oven broiler to HI. Place tomatoes on a sheet try and place under the broiler for 4 minutes, until the tomatoes begin to brown and be covered in black spots.
  • Turn the tomatoes and leave in oven for 4 more minutes. Remove from oven. Using your blender, process until you have a smooth puree. Strain and set aside.
  • Heat a large pot to medium-low heat and add ¼ cup of water. Add onions and let cook until tender and transparent, about 4 minutes. Add garlic, and cook for 1 more minute.
  • Pour in tomato puree, and bring it up to a simmer.
  • Add chickpeas, olives, capers, red peppers, bay leaf, and nori flakes. Continue to simmer for 5-6 minutes. Stir well.
  • Add parsley, potatoes, pickled banana peppers. Let simmer for 8 more minutes. If the sauce thickens too much, adjust with vegetable stock or water.
  • Season with salt and pepper to taste.

Notes

If you are looking for a fishy taste use 2 tsp. of nori flakes. Serve with rice or crusty bread. The pickled pepper can be spicy or mild depending on your preference. In some states they add raisins and slivered almonds, you can add those as well. If you would like to add more texture to the dish you can add hearts of palm or artichoke hearts.

Disclaimer: This post contains affiliate links, meaning at no additional cost to you, I will earn a commission if you click through, and make a purchase. Thank you for your support!

 

I never liked atole as a child, probably because we would have those artificially flavored packets of Maizena atole. This almond atole is something completely different. Almond milk, ground almonds, cinnamon. piloncillo, and masa harina combine to make this a warm, comforting, and sweet beverage.

Atole is a drink from pre-hispanic times that can be sweet or savory depending on the region in Mexico where you are. It was drank by the indigenous people of Mexico for breakfast or sometimes as a meal in itself. It was also used for medicinal and ceremonial purposes. Traditionally, it is made by dissolving ground dried corn in milk or water, and adding fruits or different flavorings to it. It is available all year, but is especially popular in the winter months.

Currently, atole is also made with cornstarch, rice flour, oat flour, or barley. Its consistency ranges from thin and milky, to very thick.  It is drank on special occasions like the Day of the Dead, Christmas, baptism, first communions, weddings, and feast days. Tamales and atole is classic pairing and one you should definitely try.

While doing research on atole I happened to find that almond atole is a favorite of my home state, Coahuila. I had never tried it before, so I decided to give it a try. I was pleasantly surprised at how delicious it was, and nothing like the packaged version of atole that you can find at Mexican grocery stores. Like always, I made way too much of it, and saved what we didn’t drink in the fridge. The next day I served it to the kids for breakfast, almost like a porridge, and they ate it all up.

The Recipe: Almond Atole (Atole Almendrado)

I have used masa harina or maseca for this recipe. but if you have access to fresh masa I would recommend you use that instead. You can buy fresh masa at some tortillerias or Mexican groceries. Also make sure the cinnamon stick is a true ceylon cinnamon (also known as Mexican cinnamon). You can use whatever sweetener you like, I used piloncillo, but brown sugar would also work well. I haven’t made this recipe too sweet, so feel free to sweeten it up. ¡Enjoy!

This almond atole combines almond milk, ground almonds, cinnamon. piloncillo, and masa harina to make a warm, comforting, and sweet beverage.

Almond Atole (Atole Almendrado)

This almond atole combines almond milk, ground almonds, cinnamon. piloncillo, and masa harina to make a warm, comforting, and sweet beverage
3.88 from 8 votes
Print Pin Rate
Total Time: 25 minutes
Author: Dora S.

Ingredients

  • 4 cups Almond milk, unsweetened
  • 1 stick Ceylon cinnamon
  • 1 cup Masa harina, maseca
  • 1 ½ cups Raw Almonds or (1 2/3 cup almond meal)
  • ½-3/4 cup Piloncillo, brown sugar or maple syrup
  • 1 tsp. Ground cinnamon

Instructions

  • Heat almond milk in a medium sauce pot, bring to a simmer.
  • While the milk comes to a simmer, grind the almonds in your blender until they resemble a powder. Set aside.
  • Dissolve the masa harina in a little bit of water.
  • Add the masa harina to the almond milk, and mix well.
  • Simmer for 5 minutes, stirring to make sure it doesn’t stick to the bottom of the pot.
  • Add the ground almonds, cinnamon, and piloncillo to the saucepot. Simmer at very low heat for 15 minutes. Stir well.
  • Serve hot. As it cools it will thicken, so add more almond milk if necessary.

Notes

I have used masa harina or maseca for this recipe. but if you have access to fresh masa I would recommend you use that instead. Also make sure the cinnamon stick is a true ceylon cinnamon (also known as Mexican cinnamon). You can use whatever sweetener you like, I used piloncillo, but brown sugar would also work well.

 

 

The Day of the Dead is a celebration of life, and a mocking of death and the power it holds over us. The indigenous people of Mexico believed that death was not an end, but a passageway to another life. El Día de los Muertos is a homecoming festival, where we receive our loved ones with open arms, and party like only Mexicans now how to, with food, color, music, and dance.

 

Altars are used to honor those that have departed, and there are many traditional elements that must come together to create an altar worthy of our ancestors. One of these elements are candy skulls.The use of sugar or amaranth skulls can be traced back to pre-hispanic times, and historians believe that human blood might have been used to form the amaranth skulls. Today you can find colorfully decorated skulls made out of sugar, honey and amaranth, and chocolate and amaranth.

Over the years I have slowly found ways to veganize some of our food traditions. We have made vegan pan de muerto, sugar skulls, and candied pumpkin. This year we made vegan chocolate and amaranth skulls, which are decorated with colorful royal icing, are very easy to do, and are quite delicious! Unlike the sugar skulls which are used mostly for decorations, these are meant to be eaten.

To make these you will need a skull mold, vegan semi-sweet chocolate chips, and popped amaranth. You can pop the amaranth yourself, or you can buy it already popped. I found mine at a Mexican candy store and ended up buying way too much! The chocolate takes about 30 minutes to set, and they hold for up to 3 days if you store in an air tight container.

The Recipe: Vegan Chocolate and Amaranth Skulls

For the vegan chocolate you can use the enjoy life brand which is certified vegan or Guittards, if none of those are available in your area, there are other options. I bought my skull molds on mexicansugarskulls.com. Enjoy!

Vegan chocolate and amaranth skulls for the day of the dead with colorful royal icing, very easy to do, and are quite delicious!

Vegan Chocolate and Amaranth Skulls

Vegan chocolate and amaranth skulls for the day of the dead with colorful royal icing, very easy to do, and are quite delicious! 
Print Pin Rate
Total Time: 1 hour
Servings: 4 large skulls (front only)
Author: Dora S.

Ingredients

  • 2 cups Vegan Semi-sweet chocolate chips
  • 3 1/4 cups Popped amaranth

Royal Icing

  • 3 floz. Aquafaba (liquid from a can of chickpeas) (1/3 cup + 1 tbsp.)
  • 4-5 cups Powdered sugar
  • 4 Food coloring of choice

Equipment

  • 1 Skull mold
  • 4 Pieces of cardboard (4.5 X 4.5 inches)
  • 4 Disposable piping bags

Instructions

  • Place the chocolate chips in a large bowl and melt over a double boiler until all the chocolate has melted. You can also melt it in 30 sec. intervals in the microwave, making sure to stir between each interval.
  • Pour popped amaranth into the bowl with the chocolate and mix well. with a wooden spoon, to incorporate.
  • Wet the mold a little bit with a moistened paper towel and press the amaranth chocolate mix into the mold. 
  • Press the cardboard square against the mold and flip the mold, to have the skull facing you. Lift the mold, and carefully place the cardboard with the skull on it on a sheet tray.
  • Repeat this process with the rest of the mix. Let chocolate set for 30 min.

Royal Icing

  • While de chocolate is setting, in a large bowl, lightly beat the aquafaba until it starts to bubble. Add 4 cups of the powdered sugar and mix well. Test the consistency of the icing on a plate. It should be thick enough that it doesn’t slide down the plate easily. If it seems too thin, add 1 more cup of powdered sugar. The consistency should be considerably thicker than the icing used to decorate cookies.
  • Separate the icing into 4 small bowls. Add your food coloring of choice and mix well.
  • Pour each bowl of icing into a disposable piping bag. Secure with a rubber band, and cut a tiny bit off of the tip of the bag. Test the amount of icing that comes out before decorating your skull.
  • Decorate your skull however you desire. The icing will take about 30 min. to set.

Notes

For the vegan chocolate you can use the enjoy life brand which is certified vegan or Guittards, if none of those are available in your area, there are other options. I bought my skull molds on mexicansugarskulls.com.
You can pop the amaranth yourself, or you can buy it already popped.