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Carlota de Limon (Key Lime Ice Box Cake)

This is the dessert I have been mourning since the day I decided to stop eating animals. It is my absolute favorite! Carlota de limon ( in some regions of Mexico it is known simply as pay de limon) is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
It is extremely easy to make and it requires no oven, which is perfect for these hot summer days.
All this time I thought I would never eat this again, because Maria cookies are not vegan, at least the ones I had found (Gamesa).
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
However, on a recent trip to Mexico I discovered that Soriana ( Mexican supermarket) has their own brand of Maria cookies which are accidentally vegan. All that was left to do was veganize the lime cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Don’t be disappointed, even though I found the maria cookies in Mexico, I did some research and found an alternative on Amazon!! If you can’t wait until you get your vegan maria cookies on Amazon you could use graham crackers, or any other healthy tea style biscuit that you like.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Go make this and let me know if you like it as much as I do. You can tag me on Instagram with your creations.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.

The Recipe: Carlota de Limon

  • If you can’t find the cookies on Amazon, you can use graham crackers or animal crackers.
  • Use key lime juice for a more intense lime flavor.
  • As you’re layering your cookies and lime cream don’t press down on the cookies.
  • I like to use berries to contrast the sweet flavor of the ice box cake. Enjoy!!

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
5 from 1 vote
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Carlota de Limon

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Course Dessert
Cuisine Mexican
Keyword carlota de limom, icebox cake
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 Servings
234 kcal
Author Dora S.

Ingredients

  • 1 package (16 oz). Silken tofu (soft)
  • 1/3 cup Almond Milk, unsweetened
  • 1 cup Sugar, or your favorite sweetener
  • 1/3 cup Key lime juice, fresh
  • 2 packs (sleeves) Vegan Maria cookies
  • 1 pint Strawberries
US Customary - Metric

Preparation

  1. Place tofu, sugar, and almond milk in the blender. Turn blender on low setting and add in lime juice gradually, until the mixture thickens and coats the back of a spoon.
  2. Line the bottom of an 8×8 glass baking dish with parchment paper, add a of lime cream and cover it with a layer of cookies and pour some of the lime cream mixture on top; enough to cover them but not drown them.
  3. Repeat this process by adding another layer of cookies and then covering it with the lime cream, repeat until all the lime cream mixture and cookies have been used up.
  4. DO NOT PRESS DOWN on the cookies. You want a good layer of lime cream in between the cookies and pressing them down with push the lime cream to the sides.
  5. Place cake in refrigerator for at least 4 hours or until it has set.
  6. Invert the baking dish unto a plate. Carefully peel off the parchment. Decorate with strawberries or the fruit of your choice.
  7. Cut and serve cold.

Chef's Notes

If you want to substitute the sugar for agave or maple syrup omit the almond milk. You can use graham crackers if you can’t find vegan maria cookies

Nutrition Facts
Carlota de Limon
Amount Per Serving (1 serving)
Calories 234 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 14mg 1%
Potassium 102mg 3%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 33g
Protein 2g 4%
Vitamin A 0.1%
Vitamin C 45.8%
Calcium 2.3%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.
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Watermelon Paleta Shot

This might be the best paleta recipe I’ve ever made, and it’s a boozy popsicle! This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. Just thinking about it makes my mouth water.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

They’re inspired by the famous watermelon paleta shot, which is a very popular drink along the border of US-Mexico. The shot itself is supposed to mimic the Mexican spicy watermelon lollipop candy. So I’ve taken this concept and turned it into a deliciously spicy watermelon popsicle.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

This is the first time I’ve ever tried to make a boozy popsicle, but with this heat it sounds like the perfect solution to a stressful and hot day. They would also be perfect for an adult pool party or a day at the beach, but be sure to label them as adult popsicles otherwise your little ones might get a tummy ache.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

We recently had our baby boy’s first birthday party and I gave some of our guest this watermelon paleta shot to try and they loved it. I hardly tasted the tequila in there, but they assured me that they definitely felt it.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

I always try to come up with new paleta recipes in the summer. It’s so easy with my handy paleta mold, and whatever fresh fruit I have on hand. I also refer to Fanny Gerson’s book Paletas. Even though it’s not a vegan cookbook, a lot of the recipes are vegan or easily adaptable.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

So far we’ve made strawberry, coconut, corn, Mexican chocolate, banana-pecan, cucumber-chile, and mango-chile paletas. I’m excited to make these over and over again for the rest of the summer.

The Recipe: Watermelon Paleta Shot

  • I used my favorite Corralejo Tequila, but you can use any tequila you want.
  • We prefer Tajin chile powder for these.
  • Because of the alcohol it is best to freeze these overnight.
  • If your watermelon is super sweet, you can reduce the amount of sugar.
  • Enjoy!
This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!
5 from 1 vote
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Watermelon Paleta Shot

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!
Course Dessert
Cuisine Mexican
Keyword paleta shot, watermelon paleta, watermelon popsicle
Prep Time 15 minutes
Servings 10 paletas
99 kcal
Author Dora S.

Ingredients

  • 4 cups Diced watermelon, seedless
  • ½ cup Tequila, (Corralejo reposado)
  • 3 tbsp. Lime juice, fresh
  • ½ cup Sugar or sweetener of your choice
  • 10 tsp. Tajin chile powder
US Customary - Metric

Preparation

  1. Place the watermelon, tequila, lime juice, and sugar in the blender and process until smooth.
  2. Place 1 tsp. of chile powder at the bottom of each popsicle mold.
  3. Pour in watermelon mixture into molds, snap on lids, insert popsicle sticks, and freeze overnight.

Chef's Notes

If tequila isn’t really your thing or you want these to be less alcoholic use only 1/3 of a cup of tequila. I used my favorite Corralejo Tequila, but you can use any tequila you want. We prefer Tajin chile powder for these. If your watermelon is super sweet, you can reduce the amount of sugar.

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Mexican Hot Chocolate Popsicles (Paletas de Chocolate)

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

Are you a fan of Mexican hot chocolate?? Well you are going to love these Mexican hot chocolate popsicles.  Maybe the thought of eating frozen hot chocolate doesn’t get you excited, but let me change your mind.

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

These Mexican hot chocolate paletas are creamy and sweet, chocolaty and rich, with a touch of cinnamon. They are everything that’s good about Mexican chocolate but in paleta form.

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

For this recipe I used my new favorite Mexican hot chocolate: Hernán. I found out about Hernan at a local festival here in San Antonio and I instantly fell in love with their all-natural, vegan products.

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

Hernán is the real deal, and I’m not talking about adding cinnamon to cocoa powder and calling it Mexican chocolate. I mean real, authentic, Mexican chocolate sourced from Chiapas, and ground with sugar and cinnamon. In fact, the cacao used to make Hernan Mexican hot chocolate is organic and from a biodiversified plantation! I can’t wait to experiment more with Hernán chocolate, maybe I’ll make Mexican chocolate ice cream next.

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

I tried several ways of making this recipe, testing out several different plant milks and methods, but I couldn’t get them creamy enough.Doing some research online, I found a couple of recipes that were doing chocolate and avocado popsicles and I thought maybe I should try it.

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

I’m not going to lie, I was super hesitant to use avocado in this recipe. I thought it would change the taste too much. Finally I decided to give it a go and I was shocked. The avocado makes this the creamiest chocolate popsicle ever, without any unhealthy animal fats, and it doesn’t affect the flavor at all.

The kids loved them and I hope you like them too!

Hernán has created a special coupon code for Dora’s Table’s readers!! Type MexChoc20 for 20% off Hernán Mexican Chocolate

The Recipe: Mexican Hot Chocolate Popsicles (Paletas de Chocolate)

  • The recipe calls for 1 tablilla per cup of milk, but if you really like dark chocolate I would use 1 1/2 tablillas per cup of milk.
  • You can use any sweetener of choice, maple syrup would be really good with this though.
  • Make sure your avocado is ripe
  • This is the mold that I used to make these.
  • Enjoy!
These Mexican hot chocolate popsicles (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.
5 from 1 vote
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Mexican Hot Chocolate Popsicles

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon. 
Course Dessert
Cuisine Mexican
Prep Time 20 minutes
Servings 6 popsicles
131 kcal
Author Dora S.

Ingredients

  • 2 tablets (tablillas) Hernan Mexican chocolate
  • 2 cups Almond-coconut milk, unsweetened
  • 1 Avocado ripe, cut in half, flesh removed
  • 2 tbsp. Sugar or maple syrup
US Customary - Metric

Preparation

  1. Bring the coconut-almond milk to a very low simmer over low heat. Add chocolate tablets and sugar, and stir with a whisk or molinillo.
  2. Once the chocolate has dissolved pour it in a container and let it cool completely in the fridge or freezer.
  3. Place the chocolate mixture and the avocado in the blender, and puree until smooth.
  4. Pour into popsicle molds, snap on the lids, and freeze for at least 5 hours.

Chef's Notes

• The recipe calls for 1 tablilla per cup of milk, but if you really like dark chocolate I would use 1 1/2 tablillas per cup of milk.

• You can use any sweetener of choice, maple syrup would be really good with this though.

• Make sure your avocado is ripe.

Nutrition Facts
Mexican Hot Chocolate Popsicles
Amount Per Serving (1 popsicle)
Calories 131 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Sodium 110mg 5%
Potassium 162mg 5%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 10g
Protein 1g 2%
Vitamin A 1%
Vitamin C 4.1%
Calcium 10.4%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Are you looking for more paleta recipes?? Check these out

Strawberry Paletas

Coconut Paletas

Cucumer-Chile Paletas

Mango-Chile Paletas

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Cucumber-Chile Paletas (Cucumber Popsicles)

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.

Sweltering summer heat can only mean one thing, paletas!!! These cucumber-chile paletas are the perfect cucumber popsicle, not to spicy, sweet, and just the right amount of tart. (You can put lime and chile on almost anything and I’d totally eat it.) We are so happy to be participating once again in Lola’s Cocina Paleta Week. This year there are 10 vegan paletas! So be sure to head over there and check it out and share with #paletaweek.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

Paletas are definitely a family favorite treat. Some of our favorites are strawberry, coconut, pecan, mango and tamarind, but there are so many other flavors out there like oreo, chocolate, watermelon, and of course cucumber. The kids love to help make them and they get super excited when they see the paleta mold come out.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

Mexico has a history of unconventional ice cream flavors, some of them are even trendy now, but Mexico has been doing it for years. Some of the most popular ones are corn, avocado, arroz con leche, rose petal, and tequila and lime.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

The beginning of the paleta industry can be traced to Tocumbo, Michoacan in the 1930’s. Where a family business, la Michoacana, flourished and spread to the rest of the country. You can find a Michoacana in almost any town in Mexico, and without a doubt you will be able to find vegan options there.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

To find your vegan options, simply ask for paletas or helado de agua, which means from water. Paletas and helado de agua are made with a water base, and are just as delicious as there milky counterparts. One of the greatest things about Mexican paletas and ice cream is that they are made with local and fresh fruit. What are your favorite paleta flavors??

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

The Recipe: Cucumber-Chile Paletas (Cucumber Popsicles)

  • You don’t have to use a fancy cucumber to make this (a.k.a english cucumbers), a regular one will do.
  • Make sure to peel and remove the seeds.
  • Our favorite chile powder for this is Tajín, which is now available at most grocery stores.
  • Make sure that your pineapple is ripe for extra sweetness.
  • You can use any sweetener you prefer.
  • Enjoy!!
Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.
5 from 1 vote
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Cucumber-Chile Paletas (Cucumber Popsicles)

These cucumber-chile paletas are the perfect cucumber popsicle, not to spicy, sweet, and just the right amount of tart.
Course Dessert
Cuisine Mexican
Keyword cucumber popsicles, vegan paletas
Prep Time 15 minutes
Servings 8 paletas
33 kcal
Author Dora S.

Ingredients

  • 2 ¾ cup Cubed cucumber peeled, deseeded
  • 1 cup Cubed pineapple, fresh
  • 2 tbsp. Sugar or your favorite sweetener
  • 2 tbsp. Lime juice, fresh
  • 2 tbsp. Tajín chile powder
US Customary - Metric

Preparation

  1. Place all the ingredients in the blender, and process until smooth.
  2. Pour into your molds, snap on the lids, and freeze for at least 5 hours.
  3. After unmolding the popsicles, sprinkle them with some more chile powder and enjoy!!

Chef's Notes

If you don’t have popsicle molds, you can use shot glasses or small plastic cups. Pour mixture into glasses and freeze for 30 min to 1 hour. Insert popsicle sticks and freeze for 4 more hours.

Nutrition Facts
Cucumber-Chile Paletas (Cucumber Popsicles)
Amount Per Serving (1 Paleta)
Calories 33
% Daily Value*
Sodium 61mg 3%
Potassium 156mg 4%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 6g
Vitamin A 22.8%
Vitamin C 15.1%
Calcium 2.1%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

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Piloncillo Almond Butter Oatmeal Cookies

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I’ve been trying to recreate this recipe all of my adult life, and I’ve finally done it! These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too.

These <a target= So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood. Our nanny/housekeeper Polita would make these for us when we were little and we absolutely loved them!

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too. So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood

Later the recipe was lost and Polita was not one to write quantities down. For years she we asked her to please recreate them, but too much time had gone by, and the recipe was just a long gone memory.

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too. So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood
Well, amazingly Polita still works with my mom, and has become a sort of lifelong companion part employee, part family. After going vegan, I had completely given up on ever tasting these again, but after interrogating Polita incessantly I finally came up with something good.

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too. So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood

So good, that I am very happy to say, that the sweet smell of these cookies baking in the oven makes the 6 yr old inside me feel loved, safe, and happy. Enjoy!!

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too. So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood
The Recipe: Piloncillo Almond Butter Oatmeal Cookies

  • To make these gluten-free, use oat flour instead of all purpose flour.
  • You can also use peanut butter or tahini instead of almond butter.
  • You can change up the nuts, use cranberries instead of raisins, or even add chocolate chips.

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too. So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too. So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood
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Piloncillo Almond Butter Oatmeal Cookies

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too.

Course Dessert
Cuisine Mexican
Keyword almond butter oatmeal cookies, vegan oatmeal cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 cookies
152 kcal
Author Dora S.

Ingredients

  • 1 tbsp. Ground flax seed
  • 2.5 tbsp. Water
  • ½ cup Grated piloncillo
  • 4 tbsp. Almond butter, unsweetened
  • 1/3 cup Apple sauce, unsweetened
  • 1 tsp. Vanilla extract
  • 1 ¼ cup. Quick oats
  • 1/2 cup All-purpose flour
  • ¼ cup Chopped raisins
  • ¼ cup Chopped pecans
  • ½ tsp. Salt
  • 1 tsp. Ground cinnamon
  • 1/8 tsp, Ground clove
  • 1 tsp. Baking powder
  • ½ tsp. Baking soda

Preparation

  1. Preheat oven to 350°F.
  2. In a small bowl, combine flax seed, water, piloncillo, almond butter, apple sauce, and vanilla. Set aside.
  3. In a large bowl, combine flour, oats, raisins, salt, cinnamon, clove, baking powder, and baking soda.
  4. Pour the wet ingredients into the dry ingredients, and use a wooden spoon to mix until combined.
  5. Drop the dough by heaping tablespoons on a parchment lined sheet tray, 2 inches apart. Flatten cookies slightly with your fingers.
  6. Bake for 15 min. or until golden brown.

Chef's Notes

To make these gluten-free, use oat flour instead of all-purpose flour. You can also use peanut butter or tahini instead of almond butter. You can change up the nuts, use cranberries instead of raisins, or even add chocolate chips.

Nutrition Facts
Piloncillo Almond Butter Oatmeal Cookies
Amount Per Serving (1 cookie)
Calories 152 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 138mg 6%
Potassium 163mg 5%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 9g
Protein 3g 6%
Vitamin C 0.2%
Calcium 5.1%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Vegan Capirotada (Mexican Bread Pudding)

What is capirotada? Well, according to google it’s Mexican bread pudding, but that’s not quite right. It differs greatly from American bread pudding because it does not have a custard base. It is toasted bread soaked in a piloncillo, cinnamon, and clove syrup, then layered with bananas, peanuts, raisins and toasted coconut. Traditionally it contains cheese, but for the vegan version I have simply omitted it. Piloncillo is unrefined whole cane sugar, and it has a very unique flavor.

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.

This vegan capirotada (Mexican bread pudding) screams it’s Friday in lent. I realize it’s Thursday, but you know how it is when you have three kids demanding every minute of your attention. The other thing you should now is that my husband hates this dessert. Maybe hate is too strong a word, let’s just say he dislikes it very much. Though, I know many of you would agree that this is a dessert Mexicans hold close to their hearts, because it most likely reminds us of a special person who would make it without fail during lent.

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.

Easter is right around the corner, and I’ve kind of been procrastinating like I always do. Also this year Karina’s birthday is on Easter. Any ideas for a vegan Easter-birthday party menu?

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.

The Recipe: Vegan Capirotada

  • You can refrigerate the leftovers and eat it hot or cold.
  • If you cannot find bolillos feel free to use a baguette instead.
  • Toast the bread very lightly.
  • Feel free to add vegan cheese if you like. Enjoy!

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.
4.5 from 2 votes
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Vegan Capirotada

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Author Dora Stone

Ingredients

  • 5 Bolillos, large, stale, cut into 3/4 inch slices
  • 8 oz Piloncillo (1 cone)
  • ½ Ceylon Cinnamon stick
  • 4 cups Water
  • 2 Cloves, whole
  • 2 Bananas, sliced into rounds
  • ½ cup Raisins
  • ½ cup Roasted peanuts
  • ¼ cup Coconut, shredded, toasted, unsweetened
  • 2 tbsp. Sprinkles

Preparation

  1. Turn on oven broiler on high.
  2. Place sliced bread on a sheet tray and place under broiler 1 -2 min. or until bread is golden brown.
  3. Flip the pieces of bread over and repeat the process. Remove from oven and set aside.
  4. Preheat oven to 350F
  5. In a small sauce pot, bring water, piloncillo, clove, and cinnamon to a boil. Turn down to a simmer and stir until the piloncillo has dissolved. Strain and place liquid back into the pot.
  6. Add the raisins, and ¼ cup of the roasted peanuts to the liquid and bring back up to a simmer. Take off heat and set aside.
  7. Line the bottom of an 8 X 8 square pan with a layer of bread. Pour ¼ of the liquid over the bread and cover with banana slices, raisins, and peanuts. Add another layer of bread and repeat the process. You should be able to fit 3 layers of bread.
  8. When the final layer of bread has been laid down, pour the remaining liquid on top and cover with banana slices, toasted coconut, ¼ cup of remaining peanuts, and some sprinkles.
  9. Cover with aluminum foil and bake for 15 to 20 min. or until syrup is absorbed. Remove from oven and let rest for 20 min. then serve

Chef's Notes

Refrigerate leftovers. Can be eaten hot or cold. If you cannot find bolillos use baguette or french bread.

 

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Easy Vegan Blueberry Muffins (Fuss-Free Vegan)

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

Fuss-free vegan cookbook

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

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

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

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

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

The Recipe: Easy Vegan Blueberry Muffins

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

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

Enjoy!

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

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

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

Ingredients

Dry Ingredients

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

Wet Ingredients

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

Preparation

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

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

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Orange and Anise Vegan Hojarascas (Polvorones)

These vegan hojarascas, also known as polvorones, are scented with ground anise and orange zest, and dusted with cinnamon sugar. In the US these are known as Mexican wedding cookies, and are dusted with powdered sugar. In northern Mexico, where I’m from, they are very popular during the Christmas season. You can see them displayed in panadería windows, and are often given as gifts.

These vegan hojarascas, also known as polvorones, are scented with ground anise and orange zest, and dusted with cinnamon sugar. I This is the mother of all cookie recipes (cue angelic choir). It might just be one recipe, but you can make many different kinds of cookies, I made 3, apricot thumbprint cookies, hojarascas dusted with cinnamon sugar, and pecan hojarascas dusted with powdered sugar. On the other hand, if anise and orange isn’t your thing, you can add ground nuts, dried fruits, or even coat them in chocolate. Our favorite cookie out of the three was a small round one dusted in cinnamon-sugar.

These vegan hojarascas, also known as polvorones, are scented with ground anise and orange zest, and dusted with cinnamon sugar. I

Now that we live in San Antonio visiting family is so much easier, and I am very happy to be spending Christmas in my childhood home. My mom goes all out on the Christmas decorations, and the kids are so excited about Santa coming and are counting down the days. We are making tamales tomorrow for Christmas eve, and are planning all sorts of games and activities for the children. I hope you have a Merry Christmas and a Happy New Year!!

These vegan hojarascas, also known as polvorones, are scented with ground anise and orange zest, and dusted with cinnamon sugar. I

These vegan hojarascas, also known as polvorones, are scented with ground anise and orange zest, and dusted with cinnamon sugar. I

The Recipe: Orange and Anise Vegan Hojarascas

  • I used Earth Balance as a butter substitute, which is salted, so if you use salted butter omit the salt in the recipe.( I did try to make these with coconut oil, but I wasn’t a fan of the result.)
  • The recipe is so simple. You cream butter and sugar, then add the orange zest, anise, and vanilla extract.
  • You can add 1/4 cup of finely chopped pecans if you like nuts, then dust with cinnamon sugar or powdered sugar depending on your preferences. ¡Enjoy!

These vegan hojarascas, also known as polvorones, are scented with ground anise and orange zest, and dusted with cinnamon sugar. I

 

These vegan hojarascas, also known as polvorones, are scented with ground anise and orange zest, and dusted with cinnamon sugar. I
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Orange and Anise Vegan Hojarascas

These vegan hojarascas, also known as polvorones, are scented with ground anise and orange zest, and dusted with cinnamon sugar.
Total Time 30 minutes
Servings 2 dozen
118 kcal
Author Dora S.

Ingredients

  • 5 oz. (2/3 cup) Sugar, granulated
  • 12 oz. (1 ½ cups) Vegan butter, room temperature
  • 16 oz. (3 cups) Flour, all-purpose
  • 1 tsp. Ground anise seed
  • 1 tbsp. Orange zest
  • 1 tsp. Vanilla extract

Cinnamon-sugar:

  • 1 ¼ cups Cane sugar
  • 1 tbsp. Freshly ground cinnamon

Preparation

  1. Preheat oven to 350F.
  2. Cream butter and sugar, in an electric mixer with the paddle attachment.
  3. Add vanilla, orange zest, and ground anise. Mix.
  4. Slowly add flour, with mixer at low speed. Mix until well combined.
  5. Line 2 sheet-pans with parchment paper. Roll out dough on a floured surface to ¼ inch thick and cut into desired shapes (you can also roll dough into 1 inch balls and bake them that way).
  6. Place cut dough on sheet-tray, 1 inch apart from each other.
  7. Bake for 15 minutes or until bottoms become golden brown.
  8. Remove from oven. As soon as they are cool enough to handle, dust with cinnamon sugar.
  9. Place on a wire rack to cool.

Chef's Notes

You can add ¼ cup of finely chopped pecans to the dough if you like and eat nuts. You can also use this cookie dough recipe to make thumbprint cookies. Dust with powdered sugar instead of cinnamon sugar for a more Mexican wedding cookies look. 

Nutrition Facts
Orange and Anise Vegan Hojarascas
Amount Per Serving (1 cookie)
Calories 118 Calories from Fat 51
% Daily Value*
Total Fat 5.7g 9%
Saturated Fat 1.1g 6%
Sodium 67.16mg 3%
Potassium 15.8mg 0%
Total Carbohydrates 15g 5%
Sugars 8g
Protein 1g 2%
Vitamin A 5%
Vitamin C 0.5%
Calcium 0.5%
Iron 2.75%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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Almond Atole (Atole Almendrado)

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.
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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
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

Preparation

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

Chef's 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.

 

 

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Vegan Chocolate and Amaranth Skulls

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!
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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! 
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

Preparation

  1. 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.

  2. Pour popped amaranth into the bowl with the chocolate and mix well. with a wooden spoon, to incorporate.

  3. Wet the mold a little bit with a moistened paper towel and press the amaranth chocolate mix into the mold. 

  4. 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.

  5. Repeat this process with the rest of the mix. Let chocolate set for 30 min.

Royal Icing

  1. 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.

  2. Separate the icing into 4 small bowls. Add your food coloring of choice and mix well.
  3. 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.

  4. Decorate your skull however you desire. The icing will take about 30 min. to set.

Chef's 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.

 

 

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