This week this recipe for agua de melon has been generously provided by Douglas Cullen of the blog Mexican Food Journal. Douglas has lived in Mexico for over 20 yrs. and he brings his knowledge of Mexican food to his blog. His blog is not vegan, but you will find some very good vegan recipes on there like this Roasted Chile Poblano Soup. 

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Here are some of the vegan or easily veganized recipes you can find on Mexican Food Journal:

How to use Mole Paste 

Fresh Tomatillo Salsa Verde

Traditional Sopa de Fideo

Spearmint Lime Cucumber Water

Watermelon Agua Fresca

Habanero Salsa

Mushroom Soup

Mexican Red Rice

Tamarind Water

Spicy Pineapple Salad

Ensalada de Calabaza y Chayote

………and many more.

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When it’s scorching hot outside the best way to cool down is with an agua fresca, which is basically fruit, water, and a sweetener. The flavors are as abundant as you can imagine. My favorites are agua de tamarindo, pineapple, and watermelon. Traditionally they are sweetened with sugar, but they can also be sweetened with agave syrup or maple syrup.

Enjoy this refreshing agua de melon, which is easy to prepare, delicious and the prefect treat for a super hot day.

At home we drink water with our meals, but every once in a while as a special treat we make aguas frescas. Our 8 yr. old is going back to school next week, and all of us are looking forward to getting back into a routine and to start making some friends. Our little newborn is doing very well, growing like crazy, and keeping us up at night.

Enjoy this refreshing agua de melon, which is easy to prepare, delicious and the prefect treat for a super hot day.

I have started doing instagram stories everyday, just kind of showing what we cook everyday and sharing recipes. You can follow me at https://instagram.com/dorastable.

The Recipe: Refreshing Agua de Melón

Enjoy this agua de melon, or “melon water” prepared with ripe cantaloupe. A refreshing drink on a warm summer day. Traditionally, an agua prepared with seasonal fruit is the drink of choice to accompany the mid-day meal in Mexico. You can substitute the sugar with agave or maple syrup.

 

Enjoy this refreshing agua de melon, which is easy to prepare, delicious and the prefect treat for a super hot day.
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Agua de Melon

Total Time 10 minutes
Servings 4 people

Ingredients

  • 1/2 Caneloupe
  • 1/2 cup Sugar
  • 6 cups Water

Preparation

  1. Remove the rind and seeds from the cantaloupe.
  2. Cut the cantaloupe into 2” chunks.

  3. Add the cantaloupe, sugar and 2 cups of water to your blender. Blend for 30 seconds. 
  4. Add 1 more cup of water and blend for another 30 seconds.
  5. Pour the blended cantaloupe into a serving pitcher. Add the remaining water and stir well.
  6. Serve lightly chilled. Stir again just before serving.

Chef's Notes

Honeydew melon is a delicious substitute for the cantaloupe. If you prefer a sweeter drink, you can add an additional 1/2 cup of sugar. You can substitute the sugar with agave or maple syrup.

Sometimes all you want on a blistering hot day is creamy banana pecan paletas. These banana popsicles have only 3 ingredients. are vegan, super easy to make, have no refined sugar, and are so deliciously creamy you will keep coming back for more.

These creamy banana pecan paletas (banana pecan popsicles) have only 3 ingredients, are vegan, and refined-sugar free!!

This year I’m participating in #paletaweek hosted by Lola’s Cocina, which is a Mexican recipe blog. It is not vegan, but Lola has a huge selection of agua fresca and paleta recipes that are almost all vegan. There are so many possibilities with paletas, the options are endless. Paletas in Mexico are usually made with fresh fruits that are in season. The paletas themselves have tons of fruit pieces and are just the right amount of sweet. Vendors sell them on the street in small refrigerated carts, and the flavors can range from classic strawberry to the unconventional sweet corn flavor.  My absolute favorite is coconut, and in second place mango con chamoy.

These creamy banana pecan paletas (banana pecan popsicles) have only 3 ingredients, are vegan, and refined-sugar free!!

One of my favorite ice creams is butter pecan or just plain pecan. When I set out to make these paletas I wanted them to be pecan flavored, but I didn’t want to add a ton of refined sugar to them. So I decided to use bananas instead of a plant-milk. The result surpassed my expectations! The banana gives this paleta its sweetness, but at the same time the pecan flavor doesn’t get lost in the mix. The heat here in San Antonio has been pretty intense, and testing these paletas several times this week definitely made things better.

These creamy banana pecan paletas (banana pecan popsicles) have only 3 ingredients, are vegan, and refined-sugar free!!

The Recipe: Creamy Banana Pecan Paletas

Make sure you freeze the bananas before hand, otherwise your paletas will turn a sad grayish-brown color. Feel free to add a bit more almond milk if your blender is having trouble processing the bananas. You can also roast the pecans in the oven for a more intense pecan flavor.

 

These creamy banana pecan paletas (banana pecan popsicles) have only 3 ingredients, are vegan, and refined-sugar free!!
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Creamy Banana Pecan Paletas

These creamy banana pecan paletas (banana pecan popsicles) have only 3 ingredients, are vegan, and refined-sugar free!!
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 Paletas

Ingredients

  • 5 Bananas, ripe, peeled, cut into rounds, and frozen overnight
  • 1/2 cup Almond milk, vanilla, unsweetened
  • 1/3 cup Chopped pecans

Preparation

  1. Freeze peeled and cut bananas overnight in a Ziploc bag.

  2. The following day place the bananas and almond milk in a blender or food processor and process until smooth.

  3. If the mixture is too thick you can add some more almond milk. 

  4. You must work quickly otherwise your bananas will start to turn brown.

  5. Pour the banana-almond milk mixture into a cold bowl. 

  6. Add half of the chopped pecans and mix well with a spatula. 
  7. Scoop the banana mixture into your popsicle molds and top with a generous sprinkle of chopped pecans.

  8. Insert popsicle sticks and freeze overnight. 

Chef's Notes

Make sure you freeze the bananas before hand, otherwise your paletas will turn a sad grayish-brown color. Feel free to add a bit more almond milk if your blender is having trouble processing the bananas. You can also roast the pecans in the oven for a more intense pecan flavor.

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 post is also available in: Español

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!

 

There’s nothing like a refreshing margarita on a blistering hot summer day. This pineapple chile margarita on the rocks is exactly that, refreshing, slightly sweet, tart, and a bit spicy. The combination of fresh pineapple, pineapple juice, tequila, triple sec, lime juice and chile powder make it hard to have just one. I am happy to be participating in margarita week hosted by holajalapeno.com with this recipe. Click on the link to discover many other margarita recipes that you can test out on your friends this 5 de Mayo.

This pineapple chile margarita on the rocks is refreshing, slightly sweet, tart, and a bit spicy. It's hard to have just one!

I first had this margarita on my honeymoon, of course I was no stranger to the combination of pineapple and chile, but to have it incorporated in one of my favorite drinks was a delightful surprise. It could have been my newlywed bliss, the amazing Four Seasons Punta Mita with its views, beach and service, or even the especially hot sun on that day that made this drink so particularly enchanting. Over the years I have made this pineapple chile margarita over and over again and I figured it’s finally time to share with you.

This pineapple chile margarita on the rocks is refreshing, slightly sweet, tart, and a bit spicy. It's hard to have just one!

I am a bit of a margarita snob. I’m pretty sure all bartenders hate me, because I always specify the quantities and ingredients I would like in my margarita. It goes something like this: ” I would like a margarita please, 2 oz of Don Julio reposado, 1 oz. of triple sec, and 1 oz of fresh lime juice, but please make sure it’s FRESH lime juice, and on the rocks with salt.” After a sure eye roll from the server, and my husband’s stare of embarrassment (or maybe it’s pride), most of the time I get the exact margarita I want. I just cannot swallow another taste of margaritas made with sour mix or fake lime juice. I told you I was a snob!

This pineapple chile margarita on the rocks is refreshing, slightly sweet, tart, and a bit spicy. It's hard to have just one!

The Recipe: Pineapple Chile Margarita on the Rocks

I prefer my margaritas with a salt rim and on the rocks, but if you would like to make this frozen, just blend the whole think up. Enjoy!

This pineapple chile margarita on the rocks is refreshing, slightly sweet, tart, and a bit spicy. It's hard to have just one!
5 from 1 vote
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Pineapple Chile Margarita on the Rocks

Prep Time 15 minutes
Total Time 15 minutes
Servings 2 drinks
Author Dora S.

Ingredients

  • 1 Lime, cut into quarters
  • 1/2 cup (4 fl oz.) Tequila of your choice, ( I like Corralejo)
  • 1/4 cup (2 fl oz.) Cointreau or triple sec
  • 1/4 cup (2 fl oz.) Lime juice, fresh
  • 1/2 cup (4 fl oz.) Pineapple juice
  • 1/4 cup Chopped pinapple, fresh
  • 1 tsp. + 1/4 cup Tajín chile powder (see note)
  • 2 cups Ice cubes or crushed ice

Preparation

  1. Place the ¼ of a cup of Tajín chile powder on a small flat plate. 

  2. Take one quarter of a lime and rub it along the edges of the two glasses you will be serving your margarita in. Immediately place the rims of the glasses on the plate with the chile and twist to coat. 

  3. Combine the tequila, Cointreau, lime juice, pineapple juice, chopped pineapple, 1 tsp. of Tajín chile powder, and 1 cup of ice. Stir to blend well.

  4. Divide the remaining one cup of ice between the two glasses and pour margarita mixture over. 

  5. You can garnish with a wedge of pineapple dipped in chile powder

Chef's Notes

You can find Tajín chile powder at your local grocery store or at the nearest Mexican market.

Vegan tuna salad was one of those things I refused to try for a long time. It sounded so unappetizing, I don’t think I was a fan of real tuna salad to begin, with so trying a vegan version seemed almost illogical. When I finally did, I realized I was sooo wrong. I may not have liked tuna, but I certainly do like chickpeas! This vegan chickpea tuna salad has mashed chickpeas, tomato, onion, serrano pepper, vegan mayo, olives, and capers. It is just the right amount of spicy and it is stuffed into a roasted poblano pepper.

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

This is another one of those Mexican lent dishes I was talking about last week. It is meant to be eaten cold, like a salad, but if you like it can be eaten warm. If you choose to eat it warm, I recommend serving it with this chipotle tomato sauce.  Another way to eat this vegan chickpea tuna salad is in a sandwich, tostadas or with crackers. It is perfect for an on-the-go lunch and it is full of protein. I made it just a couple of days ago to photograph it, and my dad asked if he could try it. I was a little nervous since my dad is definitely NOT VEGAN, but he really enjoyed it!

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

If you are looking for other recipes with poblano peppers you can try this traditional chile relleno filled with vegan cheese and fried until golden brown, or this roasted poblano pepper filled with quinoa and calabacitas and topped with a creamy vegan chipotle sauce. 

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

The Recipe: Vegan Chickpea Tuna Salad Stuffed Poblano

I usually try and find a brand of chickpeas that are very tender and soft. Some are more firm than others, or you can always cook them yourself. The more tender your chickpeas are, the creamier your tuna salad will be. If you can’t find vegan mayo or you are a no-oil vegan, you can substitute the mayo with mashed avocado or this oil-free vegan mayo. Enjoy!

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.
5 from 1 vote
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Vegan Chickpea Tuna Salad Stuffed Poblano Peppers

Cook Time 25 minutes
Total Time 25 minutes
Servings 2 Large chiles
Author Dora S.

Ingredients

  • 2 Large poblano peppers, roasted
  • 1 can (14.5 oz) Chickpeas, drained, rinsed
  • 1 cup Diced tomatoes, fresh
  • 1/4 cup White onion, finely chopped
  • 1 Serrano chile, finely chopped
  • 1 tbsp. Chopped Manzanilla olives
  • 1 tbsp. Chopped capers
  • 1-2 tsp. Vegan mayo (see note)
  • 1/2 -1 tbsp. Liquid from pickled jalapeños, or lime juice

Preparation

  1. Roast, peel, and deseeded the poblano peppers. Set aside. 

  2. Place chickpeas in a shallow bowl and use a fork to mash them up. 

  3. Add tomatoes. onion, serrano, olives, capers and mix well. 

  4. Add the vegan mayo and 1/2 tbsp. of pickled jalapeño liquid or lime juice. Mix well.

  5. Season with salt and pepper and taste. If necessary, add remaining 1/2 tbsp. of pickled jalapeño liquid or lime juice.

  6. Place salad in fridge for 15 to 20 min. (optional)

  7. Stuff the poblano peppers with the chickpea salad and serve. 

Chef's Notes

 If you can't find vegan mayo or you are a no-oil vegan, you can substitute the mayo with mashed avocado or this oil-free vegan mayo. You can also add 1 tbsp. of nori flakes to make the salad more “fishy”. Here is a small tutorial on how to roast poblano peppers. This dish is meant to be eaten cold, like a salad, but if you like, it can be eaten warm. If you choose to eat it warm, I recommend serving it with this chipotle tomato sauce.  

 

 

 

 

 

What?? A vegan Mexican shrimp cocktail, how is that even possible? Well it is my friend, with a little creativity I was able to recreate my favorite cóctel de camarón. A mixture of artichoke hearts, onion, diced cucumber, avocado, and cilantro are tossed with a spicy lime tomato sauce. You can serve it with saltines or chips and it would be perfect with a light refreshing beer.

Vegan Mexican shrimp cocktail is a mixture of artichoke hearts, onion, cucumber, avocado, and cilantro tossed with a spicy lime tomato sauce.

Last week was the start of lent, and in Mexico this also means the start of the lenten season food. Almost like when you know it’s lent because everyone starts selling fish fillet sandwiches, but way better. Many of the lenten dishes are vegetarian, but most of them are seafood based. I am very excited about trying to veganize a lot of my favorite ones. In the mean time you can try these tempura cauliflower bites, cauliflower ceviche, hearts of palm aguachile, and this very traditional capirotada. 

Vegan Mexican shrimp cocktail is a mixture of artichoke hearts, onion, cucumber, avocado, and cilantro tossed with a spicy lime tomato sauce.

I was supposed to post this last week, but I got so busy with preparing my class and speech for the #weallgrow conference which was amazing by the way! I will be posting a recap of the whole experience soon. I’m still taking it all in. I have returned with renewed sense of purpose and I am very motivated to keep sharing recipes and helping spread the word about the vegan lifestyle.

Vegan Mexican shrimp cocktail is a mixture of artichoke hearts, onion, cucumber, avocado, and cilantro tossed with a spicy lime tomato sauce.

As far as my pregnancy goes, I am around 5 months along and I am hungry all the time!! All the time! It’s hard not to spend the whole day eating. The good thing it’s that I’m trying to avoid all the vegan junk food and focus more on whole foods. My blood tests have been completely normal, which is great, even though my mom keeps insisting I need more protein.

Vegan Mexican shrimp cocktail is a mixture of artichoke hearts, onion, cucumber, avocado, and cilantro tossed with a spicy lime tomato sauce.

The Recipe: Vegan Mexican Shrimp Cocktail

I used artichoke hearts, because I couldn’t find any hearts of palm and I was happy with the results. Ideally I think a combination of both would work better. To add a bit of fishiness to the recipe I chopped up some roasted seaweed and added that to the cocktail. This is completely optional, but a good choice if you are yearning for a seafood taste. Serve up your vegan Mexican shrimp cocktail with a light beer like Pacífico. Enjoy!

Vegan Mexican shrimp cocktail is a mixture of artichoke hearts, onion, cucumber, avocado, and cilantro tossed with a spicy lime tomato sauce.
5 from 1 vote
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Vegan Mexican Shrimp Cocktail

Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • 2 cans (14 oz.) Artichoke hearts, packed in water, drained
  • 1/2 cup Diced white onion
  • 1 cup Diced cucumber
  • 1 cup Diced avocado
  • 2 tbsp. Chopped cilantro
  • 1 tbsp. Chopped roasted seaweed (nori), (optional)

Sauce

  • 1 1/2 cups Tomato purée
  • 1/3 cup Ketchup
  • 1/2 cup Orange juice
  • 1 tbsp. Soy sauce
  • 1 tbsp. Vegan Worcestershire
  • 1 - 2 tsp. Hot sauce (Valentina)
  • 1/4 cup Lime juice, fresh

Preparation

  1. Cut off the bottom part of the artichoke hearts, if they are tough, and then chop the rest into chunks or medium cubes.

  2. In a large bowl, combine the artichokes, onion, cucumber, avocado, cilantro, and chopped seaweed
  3. In a separate bowl combine the tomato purée, ketchup, orange juice, soy sauce, vegan Worcestershire, hot sauce, and lime juice. Whisk together until incorporated
  4. Pour the sauce over the mix of vegetables and mix well. 

  5. Let sit in the fridge for at least 30 min. before serving
  6. Serve with saltine crackers, chips, or baked tostadas.

Chef's Notes

You can substitute the artichoke hearts for hearts of palm or use a combination of both. I was not able to find seaweed powder so I improvised by chopping my own seaweed. If you can’t find tomato purée, you can make some yourself by blending a can of diced tomato.

 

 

 

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These tomatillo poblano white beans are a warm stew of perfectly creamy beans, tart tomatillos, spicy poblano pepper, onion, cumin, and oregano. They can be made in less than 40 minutes in your Instant Pot. The recipe is from my new favorite cookbook The Ultimate Vegan Cookbook for Your Instant Pot. The author of the book is Kathy Hester, the blogger behind Healthy Slow Cooking.

These tomatillo poblano white beans are a warm stew of perfectly creamy beans, tomatillos, spicy poblano pepper, onion, cumin, and oregano.

I got an Instant Pot for Christmas, because I kept hearing so many great things about it, and how I was going to love it and so on. To tell you the truth I was unsure about the whole thing, because I’m more of a do-it-yourself than using an appliance. I have tried using a slow cooker before, and it just didn’t work out for me. I kept forgetting to put the food in the morning and by the time I remembered it was too late, and I would just cook whatever I was going to make on the stove. However, the Instant Pot is a pressure cooker, not a slow cooker, and that really appealed to me. Pressure cooking saves time, instead of cooking beans on the stove for two hours they can be done in 40 minutes!

These tomatillo poblano white beans are a warm stew of perfectly creamy beans, tomatillos, spicy poblano pepper, onion, cumin, and oregano.

It sounds good right? Well, the Instant Pot sat in the box for almost five weeks before I had the courage to try and figure it out. That’s where Kathy’s book comes in. Thanks to the book I was able to use the Instant Pot without a problem and realized that it’s actually quite easy to use. There are so many good recipes in this book, some that I didn’t even imagine could me made in the Instant Pot, like the Chocolate Tofu Cheesecake with a Hazelnut-Oat Crust. All the recipes are vegan and most can be made gluten-free and without oil. I can’t wait to try the Spicy Jackfruit Tinga and the Mole Sauce.

Now that there will soon be a new addition to this little family I am going to be relying on The Ultimate Vegan Cookbook for Your Instant Pot for some quick, delicious, healthy vegan meals.

These tomatillo poblano white beans are a warm stew of perfectly creamy beans, tomatillos, spicy poblano pepper, onion, cumin, and oregano.

The Recipe: Tomatillo Poblano White Beans

Soak the beans the night before, this will shorten the cooking time. If you want to make this on the stove top, I recommend you used canned beans instead of cooking them from scratch. Process the tomatillo, onion, jalapeño and poblano in the blender until chopped but not completely pureed and simmer this mixture for 8-10 minutes. Add the canned beans and let simmer for 5 more minutes. If the sauce is too thick add vegetable stock or water. Season to taste. Enjoy!

These tomatillo poblano white beans are a warm stew of perfectly creamy beans, tomatillos, spicy poblano pepper, onion, cumin, and oregano.
4.6 from 27 votes
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Tomatillo Poblano White Beans

Instant Pot Poblano White Beans, white beans simmered in a tomatillo poblano salsa. 

Course Side Dish
Cuisine Mexican
Keyword instant pot, poblano, white beans
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Author Kathy Hester

Ingredients

Saute Ingredients

  • 2 cups Chopped tomatillos
  • 1 cup Chopped poblano, seed and stems removed before chopping
  • 1 cup Chopped Onion
  • 1/2 Jalapeño, without seeds, or use more to make it hotter
  • 1 1/2 tsp. Ground cumin

Pressure Cooker Ingredients

  • 1 1/2 cups Dried Great Northern beans, soaked for 8-12 hours and drained
  • 1 1/2 cups Water
  • 2 tsp. Dried oregano
  • To Taste Salt and Pepper

Preparation

  1. For the sauté, add the tomatillos, poblano, onion and jalapeño to your blender or food processor. Pulse until the veggies are in tiny pieces, but not pureed.

  2. Use the sauté setting over normal, or medium heat, and pour in the blended veggies; add the cumin and stir to combine. Cook for about 4 minutes to remove the edge off the onions and make the cumin more fragrant.
  3. For the pressure cooker, add the beans, water and oregano to the sauté mixture and stir to combine. Put the lid on and make sure that the steam release handle is sealed. Cook on manual setting at high pressure and set for 35 minutes. 

  4. Allow the pressure to release naturally.

  5. If there is still more liquid in the pot than you’d like to have, switch back to the sauté setting and simmer to allow some of the liquid to evaporate.

  6. Add salt and pepper to taste before serving.

Recipe Video

Chef's Notes

If you want to make this on the stove top, I recommend you used canned beans instead of cooking them from scratch. Process the tomatillo, onion, jalapeño and poblano in the blender until chopped but not completely pureed and simmer this mixture for 8-10 minutes. Add the canned beans and let simmer for 5 more minutes. If the sauce is too thick add vegetable stock or water. Season to taste.

I received a free copy of this book in exchange for my honest review. All thoughts and opinions are my own.

 

This post contains affiliate links.

Have you guys heard of Eddie Garza? This past December he published his first book Salud! Vegan Mexican Cookbook and I was thrilled to receive a copy, and to share with you this recipe for Mashed Potato and Poblano Flautas.

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Eddie is the Senior Manager of food & nutrition at the Humane Society of the United States. He is very passionate about teaching the Hispanic and Latino community about healthy plant-based eating. He often appears on TV giving demonstrations, and he travels around the US and Mexico giving cooking classes. I had the opportunity to speak to him over the phone and I was touched by his energy and dedication.

mashed-potato-poblano-flautas

¡Salud! Vegan Mexican takes traditional Mexican dishes and recreates them to be healthy and plant-based. You can find everything from tacos, burritos, enchiladas, tamales, and salsas. The recipes are very easy to follow and will appeal to the whole family.

My favorite part of the book is that it has both very traditional recipes and some not so traditional ones taken straight out of Eddie’s childhood. (Eddie’s family is from Mexico, but he was born and raised in Brownsville, TX.) My only complaint is that I wish the book had more pictures.

If you are new to veganism or Mexican food you won’t have to worry. Eddie goes over the basics, and does a very good job describing ingredients and cooking techniques. My favorite recipes so far are the Mashed Potatoes and Poblano Flautas, Amaranth Granola with Oats and Mexican Chocolate, Seven Seas Soup, and the Spicy Eggplant Barbacoa Tacos. The book is available for purchase on Amazon, itunes, and Barnes & Noble.

potato-poblano-flautas-10

The Recipe: Mashed Potato and Poblano Flautas

These crispy golden flautas are filled with mashed potatoes spiced with poblano peppers, garlic, onion, and cumin. They can be baked or pan fried to a crisp. Your kids will love them! Serve with your salsa of choice, or you can serve them with this Spicy Avocado Sauce for Tacos.

These Mashed Potato and Poblano Flautas from Salud Vegan Mexican Cookbook are golden, crispy, and filled with creamy mashed potatoes and poblano.
5 from 3 votes
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Mashed Potato and Poblano Flautas

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 flautas
Author Eddie Garza

Ingredients

  • Nonstick cooking spray
  • 1 tsp. Vegetable oil
  • 1/2 Onion, white, diced small
  • 1 Poblano chile, diced small
  • 1 tsp. Whole cumin seeds
  • 1 tsp. Salt
  • 1/2 tsp. Freshly ground black pepper
  • 3 Garlic cloves, minced
  • 2 Russet potatoes, baked or microwaved, skins discarded
  • 1 tbsp. Almond milk, unsweetened
  • 12 Corn tortillas

Preparation

  1. Preheat the oven to 425°F. Lightly spray a nonstick baking sheet with a nonstick cooking spray.

  2. Heat the oil in a large skillet over medium-high heat. Sauté the onion and poblano chile for 4 to 5 minutes, or until the onion is translucent. Add the cumin seeds, salt, pepper, and garlic. Sauté 4 more minutes. Remove from the heat.

  3. In a large bowl, mix together the onion mixture, cooked potato, and almond milk. Mash well. Some visible chunks are fine.

  4. Warm the tortillas until they are pliable.

  5. To assemble the flautas, place 2 tbsp. of potato filling in each tortilla and roll it up tightly. Place on the prepared baking sheet. Repeat until all the tortillas are rolled up.

  6. Lightly spray the flautas with nonstick cooking spray and place in the oven. Bake 10 to 12 minutes , or until the edges of the tortillas are brown and crispy. Turn the pan halfway through the cooking time for even cooking.

I received a free copy of this book, but all opinions and thoughts are my own.

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This creamy and spicy avocado sauce is a great for dipping flautas or for topping your everyday tacos. It is traditionally served with flautas or taquitos, but it would also make a great addition to some vegan enchiladas. You can also use it as a salad dressing, or as a perfect pairing to your chips and salsa. The best part is that is has absolutely no dairy and it’s delicious.

This creamy and spicy avocado sauce for tacos is a great for dipping flautas, as a salad dressing, and over your favorite vegan enchiladas.

I’m taking over this recipe post to make an announcement. I’m pregnant!!! I’m 16 weeks along with baby #3. This pregnancy took us completely by surprise, but we are more than happy to receive another wonderful little one into our lives. This time around the nausea knocked me completely off my feet. It was bad, really bad, but I’m so glad that part is over. Otherwise the pregnancy is progressing normally.

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We are a bit concerned about having another premature baby. My son was born at 34 weeks and my daughter at 33 weeks. They were both in the NICU for a little over two weeks without any serious complications. We are hoping this baby will make it past 34 weeks, so please keep us in your prayers.

This creamy and spicy avocado sauce for tacos is a great for dipping flautas, as a salad dressing, and over your favorite vegan enchiladas.

As far as being vegan and pregnant I had a really hard time with the nausea. All vegetables and legumes completely grossed me out, so I ate mostly almonds, fruit, and some tofu. Once it subsided I started adding back in vegetables, starting with the greens and squashes, and then with the cruciferous vegetables. I wasn’t able to start eating legumes until week 14. Oh how I missed my beans! I’m hoping to keep the rest of my pregnancy as vegan as possible. I will keep you posted.

This creamy and spicy avocado sauce for tacos is a great for dipping flautas, as a salad dressing, and over your favorite vegan enchiladas.

The Recipe: Spicy Avocado Sauce for Tacos

This sauce is seriously easy to make and won’t take more than 5 minutes. When I make this for the kids I omit the pickled jalapeño, but if you like spicy you can add as much jalapeño as you like. For another variation, you can add 1 cooked tomatillo for a more salsa verde feel. Enjoy!

This creamy and spicy avocado sauce for tacos is a great for dipping flautas, as a salad dressing, and over your favorite vegan enchiladas.
4.5 from 2 votes
Print

Spicy Avocado Sauce for Tacos

Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Dora S.

Ingredients

  • 2 Avocados, large, seed removed, flesh scooped out
  • 1/2 cup Liquid from Mexican Pickled Jalapeños (see note)
  • 1 tbsp. Chopped cilantro
  • 1 Pickled jalapeño pepper (optional)

Preparation

  1. Blend all the ingredients until smooth. 

  2. Season to taste with salt and pepper. 

Chef's Notes

You can buy Mexican pickled jalapeños at almost any grocery store now. My favorite are La Costeña  or you can make your own.

 

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

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

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

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

 

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

The Recipe: Spinach Avocado Jicama Salad

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

This Spinach Avocado Jicama Salad combines baby spinach, creamy avocado, jicama, orange, and pistachios tossed with a guava dressing.
5 from 3 votes
Print

Spinach Avocado Jicama Salad with Guava Dressing

Total Time 20 minutes
Servings 4 servings

Ingredients

Guava Dressing

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

Salad

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

Preparation

Guava Dressing

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

Salad

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

Chef's Notes

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