Vegan Mexican Recipes easy to follow, delicious, and healthy.

Corn Paletas? What kind of weird sorcery is this? When you think about it a little bit, it makes total sense. We tend to associate corn with savory, but what about corn muffins and corn bread. Corn can also be sweet. Corn is sweet, so why not make paletas out of it.

I didn’t come up with this myself though. Corn is a common flavor in the paleterias of Michoacan and Central Mexico, where you can find ice cream as well as paletas. The first time I had one I was a little thrown off by the visible chunks of corn, but the flavor won me out at the end. Kind of like the first time I had Korean shaved ice with sweet red beans. You will have to make them in order to decide whether you like them or not. One of my kids loved them, and the other hated them.

This recipe for corn paletas takes all the sweet goodness of corn and transforms it into a an icy treat. They are super easy to make.

Cooking Mexican food in Hawaii hasn’t been to difficult. I have been able to find most of what I need at the regular grocery store, but dried chiles eluded me. I had to drive 40 minutes to the one Mexican grocery store in all of Oahu to find them. It turned out to be a little hole in the wall shop, and it became instantly smaller as soon as I brought my two kids in there. They were touching everything and running around like the crazy kids that they are. The lady, who I assume was the owner, was very nice, but I could tell she was worried about her livelihood with my kids in there. I picked up some dry chiles, spices, and some Mexican candy and ran out as quick as I could. It was a hot sticky day, so I bought two Jumex juices for the kids and we sat outside the shop to drink them. What is your favorite paleta flavor?

This recipe for corn paletas takes all the sweet goodness of corn and transforms it into a an icy treat. They are super easy to make.

The Recipe: Corn Paletas

This recipe for corn paletas takes all the sweet goodness of corn and transforms it into a an icy treat, and they are super easy to make. I used almond milk to make these paletas, but you can use coconut milk for a more decadent version. If this is your first time making these I would recommend pureeing the mixture until it is completely smooth and straining it. Once you decide if you like them or not you can play around with the texture. Enjoy!

 

This recipe for corn paletas takes all the sweet goodness of corn and transforms it into a an icy treat. They are super easy to make.

This recipe for corn paletas takes all the sweet goodness of corn and transforms it into a an icy treat. They are super easy to make.

Corn Paletas

Print Pin Rate Add to Collection
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 10 paletas
Author: Dora Stone

Ingredients

  • 3 cups Corn kernels fresh (about 4 ears)
  • 3 cups Almond milk
  • 3/4 cup Sugar, granulated, or other vegan sweetener
  • 1 tsp. Vanilla extract

Instructions

  • Place corn, almond milk, and sugar in a large pot. Bring to a simmer over medium heat. Once it simmers, turn the heat off and take off the stove.
  • Let cool to room temperature.
  • Place mixture in the blender, add vanilla, and process until smooth. (You can leave chunky if that is your preference.)
  • Straining the mixture is completely optional.
  • Pour into popsicle molds and freeze for 5 hours.

Notes

If you are using popsicle molds without an insert, refrigerate popsicles for 45 min. then insert wooden popsicle sticks. You can use coconut milk for a more decadent version. If this is your first time making these I would recommend pureeing the mixture until it is completely smooth and straining it. Once you decide if you like them or not you can play around with the texture.

 

This vegan purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream.

This purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream

There’s a beautiful Hawaiian purple sweet potato, also known as okinawan sweet potato, and it is incredibly sweet and full of fiber, vitamins and antioxidants. When I tried one for the first time all I could think about was that it was as sweet as candy. It turns out, there is also a purple sweet potato that is cultivated in Mexico. It is not the same variety, but I thought it would be fun to take something that both Hawaii and Mexico have in common and run with it.

This purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream

 

This ice cream is also inspired by a famous Mexican candy called Camotes de Santa Clara. It is candied sweet potato (purple, yellow, or orange) and citrus, rolled into a tube and wrapped in wax paper. Often fruit and nuts are mixed in as well. This candy is sold on the streets of Puebla, where the Santa Clara convent originally produced them.

After high school, I was a missionary for a year in Mexico City, and the nuns would often take us to Puebla on field trips. We would walk the market and buy a bunch of candy. That’s where I first tried the Camotes de Santa Clara. I don’t really remember them as being my favorite, but I know I did enjoy them.

This purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream

The Recipe: Purple Sweet Potato Ice Cream

This ice cream is especially creamy and sweet, even when it has almost no fat at all, because of the starch and natural sugars of the sweet potato. The pineapple adds a welcome tartness to it and the pecans a crunchy texture. If you can’t find purple sweet potatoes you can use any other variety of sweet potatoes. I  have used almond milk, but you can use any plant-based milk. Enjoy!

This purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream

Purple Sweet Potato Ice Cream

5 from 1 vote
Print Pin Rate Add to Collection
Prep Time: 1 hour 20 minutes
Total Time: 1 hour 20 minutes
Servings: 1 pint
Author: Dora Stone

Ingredients

  • 1 lb. Purple sweet potatoes, peeled and cut into cubes
  • 2 3/4 cup Almond milk, unsweetened
  • 2/3 cup Sugar, granulated
  • 1/4 cup Maple syrup
  • 1 tsp. Vanilla extract
  • 1 tsp. Lime juice, fresh
  • 2 tsp. Vodka or tequila reposado, optional
  • 1/4 cup Pecans, toasted
  • 1/2 cup Pineapple, chopped

Instructions

  • Place sweet potatoes in a medium saucepan and cover with water. Bring to a simmer and cook for 20 minutes or until potatoes are tender.
  • Let cool to room temperature.
  • In a blender, combine the sweet potatoes, almond milk, sugar, maple syrup, vanilla, lime juice, and tequila. Process until smooth. The mixture should have the thickness of a heavy cream.
  • Chill for at least an hour in the refrigerator, then pour into your ice cream maker according to the manufacturer’s instructions.
  • You can mix in the pecans and pineapple in to the ice cream after the machine has finished spinning or you can add them to the machine when the ice cream is about to be done.
  • Eat right away or freeze up to 5 hours to let the ice cream harden a bit.

Notes

The addition of the alcohol is completely optional. It is added to make homemade ice cream softer, because this ice cream has no preservatives or gums it will get hard in the freezer. Before eating it, take it out of the freezer fro 5 to 10 minutes to soften it up a bit. If you can’t find purple sweet potatoes you can use any other variety of sweet potato

 

 

These vegan coconut paletas (paletas de coco) are super easy to make and have only 3 ingredients. They are creamy, without being too rich, and full of toasted coconut flakes. These were my favorite growing up, now I can’t decide between these and the mango-chile paletas. However, I do think this vegan version is even better than the versions made with cow’s milk. They are definitely kid approved!

This recipe for vegan coconut paletas (paletas de coco) is super easy to make and has only 3 ingredients. They are creamy, but not too rich.

I had a kitchen nightmare the other night. I hadn’t had one in years! A kitchen nightmare is common among professional cooks and chefs. They usually entail something forgotten in the oven, the ticket machine spitting out ticket after ticket, or chef yelling at you. I don’t even know what caused me to have one, but chef was yelling at me. I was trying to explain myself and only digging the whole deeper. You should know, even in dreams, your response should always be, “Yes, chef.” I woke up a little freaked out, only to realize that my sweet two year old was trying to wake me up with kisses. I cannot even explain to you the huge relief I felt.

Sometimes I miss being a cook in a restaurant, but then I see how hard and tirelessly my husband works and how much we miss him, and I forget about it. Sometimes being a mom entails many tedious and repetitive tasks, and a great exercise in patience, but those sweet kisses cannot be replaced with anything. Not even the rush of adrenaline you get from working the line on a busy night, or the first sip of beer after getting your butt kicked on a Saturday. That morning I was really grateful that I get to be a stay-at-home mom/blogger, that is until I had to wipe up some poop off the bathroom floor!

This recipe for vegan coconut paletas (paletas de coco) is super easy to make and has only 3 ingredients. They are creamy, but not too rich.

The Recipe: Vegan Coconut Paletas

I was going to go all out and buy a fresh coconut to make these, since they are so accessible here in Hawaii, but I quickly changed my mind when I imagined trying to crack a coconut with my two kids pulling at my legs. This is the easy version. I used light coconut milk to minimize the amount of fat, but feel free to use full fat coconut milk if that is what you desire. Enjoy!

This recipe for vegan coconut paletas (paletas de coco) is super easy to make and has only 3 ingredients. They are creamy, but not too rich.

Vegan Coconut Paletas

5 from 1 vote
Print Pin Rate Add to Collection
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 8 (3 oz) popsicles
Author: Dora Stone

Ingredients

  • 2 (13.4 oz) cans Coconut milk, light
  • 2/3 cup Sugar, granulated
  • 2/3 cup Shredded coconut, unsweetened

Instructions

  • Combine the coconut milk and sugar in a medium sauce pot and bring to a simmer.
  • Turn heat off and let cool in fridge. Once completely cool, strain.
  • Add coconut and mix well. Pour into popsicle molds and freeze for 5 hours

Notes

If you are using popsicle molds without an insert, refrigerate popsicles for 30 min. then insert wooden popsicle sticks. Coconut can be toasted or untoasted.

 

Who doesn’t like a stuffed baked potato? There’s nothing quite as satiating and versatile as a potato. This Mexican stuffed baked potato is my go-to lunch. It is made with ingredients I usually already have in my fridge. I just pop the potato in the microwave and stuff with broccoli, black beans, chopped tomato, and salsa verde. It hits all the right spots and it is packed with approximately 18 grams of protein.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

Hawaii keeps surprising me at every turn. I have joined a Catholic homeschool group to get to know some other families and ask all the questions possible about homeschooling before we make our decision. Recently we went on a hike with the group to Lulumahu falls. It was amazing, but if I had known it was going to be so challenging I probably wouldn’t have gone! I was wearing my 2 yr old on my back, and I think she weighs about 29lbs. One of the moms assured me the hike was kid friendly, but that I should wear shoes because we would be walking through water. I thought to myself that we would probably cross a small stream or something. We climbed over boulders, crouched under fallen trees, walked through several streams, and walked deep into the rainforest. It took us about an hour, but we ended up at a beautiful waterfall. Dylan kept saying, ” Mom, this is a real adventure!!” It really was, and mommy felt it all over her sore muscles the next day.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

The other day we passed by a house that was selling mangoes. Their yard was riddled with giant mango trees, the bright yellow, red and green mangoes weighing down the branches. They were selling them for $1.50 a pound so I bought 6 lbs. I have to say the mangoes were some of the best I have ever tasted. The kids are eating them faster than I can peel them. Another day we were at the beach, and there was a beautiful woman sitting there staring at the sunset. There were hardly any people left at the beach, since it was so late. I kept staring at her because I though she was so beautiful with her long black hair and dark skin. All of a sudden she broke out a ukulele and started playing. I was so mesmerized I couldn’t find my phone in time to record her. It was a beautiful spontaneous moment that can best depict what living in Hawaii has been like so far. I hope there are many more beautiful moment to come!

 

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

The recipe: Mexican Stuffed Baked Potato

This recipe is incredibly easy to make and very adaptable. If you don’t have broccoli you can use zucchini. You can also add corn or cilantro. The possibilities are endless. I decided to use salsa verde because I really like it, and I had it in the fridge that day, but you can use any salsa you like. If you are looking for something more creamy you can use this spicy chipotle cream. Enjoy!

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

Mexican Stuffed Baked Potato - Vegan

Print Pin Rate Add to Collection
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 2 servings
Author: Dora Stone

Ingredients

  • 2 Russet potatoes large
  • 1 hd. Broccoli, cut into florettes, steamed or boiled
  • 1 cup Black beans canned, drained
  • 1 Tomato large, diced
  • 3/4 cup Salsa verde

Instructions

  • Cook potatoes on high in microwave for 5 minutes or bake in oven at 425F for 50 to 60 minutes.
  • Make a cut lengthwise in the potatoes and stuff with cooked broccoli, black beans, and diced tomato.
  • Pour salsa verde over the whole thing.

Notes

You can add corn and cilantro or any other vegetable you like. You can also use any salsa you like. If you are looking for a more decadent sauce you can use this chipotle cream sauce.

 

Rajas con crema is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour “crema” is poured over the whole thing. It is spicy, creamy, and incredibly satisfying. Of course, the best way to eat this is in a taco. These vegan rajas con crema tacos will even impress your omnivore friends.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

There’s something about the smell of roasting poblano peppers that evokes so many food memories and recipes. Before going to culinary school my dad had me work at his restaurant for 6 months. Let’s just say the cooks weren’t too happy to have me around. I peeled a lot of potatoes and cracked a lot of eggs. I’ll never forget the time they had me roast and peel tray after tray of poblano peppers. They of course could do it without even thinking, no gloves, quickly, one after the other. I think it took me about 3 hours to get them done, and by the end I was almost crying (or maybe I was crying) because my hands were burning. I’m sure they had a kick out of that.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

Poblano chiles are readily available almost anywhere in the United States. I am even able to find them here in Hawaii! They are very versatile and can be used in soups, tacos, pasta, enchiladas, stews, and they can even be stuffed and fried. They are relatively mild on the heat scale depending on where you live. Roasting and peeling them is not complicated, as you can see in this video. This is a perfect summer dish for using up all of the sweet, tender corn at your farmer’s market. If you are staying away from nuts, you can omit the “crema” and serve with a salsa instead.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

The heat here in Hawaii is starting to rise and ice cream, paletas, and aguas frescas have been on my mind lately. What recipes would you like to see?

The Recipe: Vegan Rajas con Crema Tacos

This recipe is pretty straight forward. You can skip the roasting of the poblano peppers if you’re in a hurry, but they will not be as tender as if you had roasted them. The crema can me made without oil by substituting it with unsweetened almond milk. I use the almonds with the peel on because I prefer the flavor, but if you are looking for a really white crema, you can use blanched almonds instead. Enjoy!

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

Vegan Rajas con Crema Tacos

Vegan Rajas con Crema tacos, roasted poblano peppers sautéed with onion, garlic, and corn and bathed in an almond crema.
5 from 3 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Mexican
Keyword: poblano peppers, rajas con crema, vegan tacos
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Dora Stone

Ingredients

Filling:

  • 5 Poblano peppers,roasted, peeled, seeded, cut into strips
  • 1/4 Water
  • 1 Onion, white, large, thinly sliced
  • 2 cloves Garlic, minced
  • 3 ears Corn, kernels sliced off
  • ½ cup Vegetable stock or broth

Crema: (see note)

  • ½ cup Almonds, raw
  • 1 clove Garlic
  • ¾ cup Water
  • ¼ cup Almond milk, unsweetened or vegetable oil (see note)
  • 1 tbsp. Lemon juice fresh

Instructions

To make the filling:

  • Heat a large sauté pan to medium heat, add water. Add the onion and sweat for 2-3 minutes or until it is tender and translucent.
  • Add corn, garlic, and ½ cup of vegetable stock, cover and let steam until corn is tender, about 3 – 4 minutes.
  • Add the poblano peppers and let cook for 1 minute more. Season with salt and pepper. Remove from the heat and let cool slightly.

Almond Crema:

  • Place the almonds, garlic, water,almond milk, and lemon juice in the blender and process until smooth. Season with salt and pepper. Pour the almond crema over the cooled filling and mix well.
  • Serve with warm corn tortillas.

Video

Notes

If you are a no-oil vegan use unsweetened almond milk for the crema, but if you don't mind oil use a mild vegetable oil for a super smooth sauce.
If you don't have a high powered blender soak the almonds the night before, peel them the next day, and use only 1/4 - 1/2 cup of water. 

Here are some other delicious taco recipes you can try as well:

25 Vegan Tacos for 5 de Mayo

Chickpea and Spinach Tacos

Spicy Zucchini Black Bean Tacos

Carrot and Sweet Potato Tinga Tacos

Potato and Chorizo Tacos

 

We have been in Hawaii a little over a month now, and boy has it been a roller coaster. Finding a car and a place to live was stressful and crazy. For days I dragged the kids from one place to the next with no success. My husband started working right away, so it was just me and the kids trying to figure things out. It took me 2 weeks to find a place, but we really like it. It even has a little backyard! Our stuff miraculously got here pretty quickly, instead of the 4 weeks they said it was going to take. I’m not going to lie, it hasn’t been easy, but amidst all the stressfulness of moving, we have spent hours playing in the sand and swimming in the cristal clear water of Oahu. We have also been to the Dole pineapple plantation, the north shore, Waikiki, Honolulu, and we still have so much more to explore. The beaches here are amazing, the people are so friendly, and the culture is truly unique. I have so much to learn.

The one thing that has been truly shocking is how incredibly expensive groceries are. Of course, we had heard this before, but I was still shocked at the price difference. Some items are 3 to 4 times as expensive as on the mainland. To help with this I subscribed to a CSA at Aloun farms, which is a really good deal. We are definitely going to have to stick to a meal plan to try and save some money.

Mexican Vegan "Tuna" Salad, spicy, creamy and the perfect protein packed lunch, with smashed chickpeas, tomatoes, onion, chile, and mayo Mexican Vegan "Tuna" Salad, spicy, creamy and the perfect protein packed lunch, with smashed chickpeas, tomatoes, onion, chile, and mayo

Mexican Vegan "Tuna" Salad, spicy, creamy and the perfect protein packed lunch, with smashed chickpeas, tomatoes, onion, chile, and mayo

Mexican Vegan "Tuna" Salad, spicy, creamy and the perfect protein packed lunch, with smashed chickpeas, tomatoes, onion, chile, and mayo

 

Ko Olina Hawaii

Before coming here, I was unsure whether I would be able to get the Mexican ingredients I would need to continue posting vegan Mexican recipes, but I have been pleasantly surprised. Hawaii grows chayote and jicama locally. I quickly found my favorite hot sauce and chili powder. There’s a local tortilla factory which is a good tortilla option, but they are not as good as my favorite Tortilla Land uncooked corn tortillas that I found at a Safeway! There’s one thing though, salsa is expensive. One quart of fresh salsa is $6 -8 and the canned stuff is a little bit cheaper than that. This has me thinking I should start selling my own homemade salsa.

Mexican Vegan "Tuna" Salad, spicy, creamy and the perfect protein packed lunch, with smashed chickpeas, tomatoes, onion, chile, and mayo

I am still unsure about what we are going to do about school in the fall. You hear pretty bad things about the level of education in the public schools and the private schools are expensive. I can’t believe I am going to say this, but I’m considering homeschooling. The only problem with that is that I’m so scared of doing it. I have a very active 6 year old boy and 2 year old girl, I don’t know if I have the patience and the stamina to homeschool. I’m afraid there will be more bad days than good days. Homeschooling mamas help me! How do you do it?

I will keep you posted on our new Hawaiian adventures and in the near future incorporate a little Hawaiian flair into the recipes.

Dole Pineapple Plantation

Dole Pineapple Plantation

Mexican Vegan “Tuna” Salad

When I was a new vegan I kept seeing recipes for vegan “tuna” salad. I was never a big tuna salad fan so I wasn’t really interested in trying it, until finally I gave in and boy was I missing out! I first tried Post Punk’s Kitchen Chickpea Salad Sammiches and I loved it. For my version I smashed chickpeas, tossed them with tomatoes, onion, and serrano chile, a splash of lime juice and a dollop of vegan mayo to make an easy protein packed lunch. Instead of lime juice though I like to use the liquid from the jalapeños en escabeche, and that takes me straight back to my mom’s kitchen. This salad is best served in a sandwich or on tostadas topped with avocado slices. Enjoy!

Mexican Vegan "Tuna" Salad, spicy, creamy and the perfect protein packed lunch, with smashed chickpeas, tomatoes, onion, chile, and mayo

Mexican Vegan "Tuna" Salad, spicy, creamy and the perfect protein packed lunch, with smashed chickpeas, tomatoes, onion, chile, and mayo

Mexican Vegan "Tuna" Salad

Print Pin Rate Add to Collection
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2 servings
Author: Dora Stone

Ingredients

  • 1 (14.5 oz) can Chickpeas, drained, rinsed
  • 1 cup Diced tomatoes, fresh
  • 1/4 cup White onion, finely chopped
  • 1 Serrano chile, finely chopped
  • 1 tsp. Vegan mayo *
  • 1/2 - 1 tbsp. Pickled jalapeño liquid or lime juice

Instructions

  • Place chickpeas in a shallow bowl and use a fork to mash them up.
  • Add tomatoes. onion, serrano and mix well.
  • Add the vegan mayo and 1/2 tbsp. of pickled jalapeño liquid or lime juice. Mix well.
  • Season and taste. If necessary add remaining 1/2 tbsp. of pickled jalapeño liquid or lime juice.
  • Place salad in fridge for 15 to 20 min. (optional)
  • Serve on a sandwich or on tostadas.

Notes

If you cannot find vegan mayo or don’t have it on hand, you can use mashed avocado instead. I prefer this salad cold, thus the time resting in the fridge, but it is not necessary. You can also add 1 tbsp. of nori flakes to make the salad more “fishy”.

Vegan Tamales Unwrapped

Subscribe and get a free cookbook

The Vegetable Butcher Review and Giveaway

This is the book I’ve been waiting for! Whenever somebody approaches me about wanting to transition to a vegan or vegetarian diet I can see the concern in their faces. Vegetables, all you eat is vegetables? The problem with vegetables is not that they are not tasty, it’s that hardly anybody knows how to prepare them. Vegetables are some of the most versatile of all natural food items. Just think of the countless dishes and recipes that you can make using just potatoes. This book does a great job of demystifying vegetables and offering practical ways of preparing them in your own home.

The Vegetable Butcher Review and GiveawayParsnip and Ginger Cake. Photo by Matthew Benson

The Vegetable Butcher was written by Cara Mangini. Cara comes from a family of old school butchers, and over the years found that her passion was in vegetables not meat. She trained as a professional chef and worked in New York, St. Helena, and now Columbus, OH, where she runs her own produce stand and vegetable centric restaurant, Little Eater Produce and Provisions. She has spent years devoted to teaching and helping others discover how to make delicious meals from vegetables.

The Vegetable Butcher Review and GiveawayGrilled Smothered Artichokes. Photo by Matthew Benson

Her book takes you through 53 vegetables from A to Z detailing the season in which the vegetable can be found, the varieties, and how to select and store them. There are also step-by-step pictures on how to prep and breakdown these vegetables, cooking methods that can be used to cook them, and several recipes where you can put your new found knowledge to use.

The Vegetable Butcher Review and GiveawayPotato Gnocchi. Photo by Matthew Benson.

I really enjoyed the crisp pictures, the detail in which each vegetable is approached, and the recipes. Even though the recipes are not necessarily vegan, they can be easily adapted. I can’t really say I disliked any part of the book, rather I wish the less accesible vegetables like crosnes had been left out and more emphasis had been given to other vegetables, like how to prep and work with a greater variety of mushrooms.

The Vegetable Butcher Review and Giveaway

I loved Cara’s approach to being vegetable centric. There is no preachy speech on how you should eat more vegetables, there’s no mention of saving animals, and there is one (only one) reference to health. Vegetables are spectacular. They can be luscious, sexy, satiating, and this book is just what you need to make that happen in your kitchen.

The Vegetable Butcher Review and Giveaway

Jicama Grapefruit Salad

This jicama grapefruit salad with sweet soy dressing from The Vegetable Butcher  is refreshing, tangy, crunchy, and the right amount of sweet.

The Vegetable Butcher Review and Giveaway

Jicama and Grapefruit Salad

Recipe courtesy of The Vegetable Butcher by Cara Mangini (Workman Publishing Company; April 19, 2016); reprinted with permission.
5 from 1 vote
Print Pin Rate Add to Collection
Total Time: 40 minutes
Servings: 6 servings
Author: Cara Mangini

Ingredients

  • 1/2 head Red cabbage, cored, and neatly sliced (about 6 cups ; see Notes)
  • 1 tbsp. Sea salt, plus extra as needed
  • 3/4 cup Whole pecans
  • 2 tbsp. Canola or grapeseed oil, plus extra as needed
  • 2 tbsp. Brown sugar
  • 1/4 cup Soy sauce
  • 1 tbsp. Rice wine vinegar
  • 1 tbsp. + 1 tsp. Freshly squeezed lime juice, plus extra as needed
  • 1 tbsp. Granulated sugar
  • 1 tsp. Minced garlic
  • 1/4 tsp. Crushed red pepper flakes, or to taste
  • 1 Medium jicama, cut into matchsticks or shredded (about 3 cups)
  • 2 Medium carrots, cut into matchsticks or shredded (about 1 1⁄2 cups )
  • 1/2 cup Loosely packed fresh mint leaves, coarsely chopped
  • 2 Pink grapefruits, skin and membranes removed, cut into segments (see Notes)
  • Freshly ground black pepper

Instructions

  • Place the cabbage in a large bowl, add 5 cups of water and 1 tablespoon of salt, and let stand for 15 to 30 minutes while you prepare the rest of the salad. (This will make the cabbage less chewy and more crisp.)
  • Place the pecans in a medium-size skillet over medium heat, and toast, stirring frequently (watch them closely to ensure they don’t burn), until they become fragrant and golden, 4 to 6 minutes. Add 2 teaspoons of the canola oil and a generous pinch of salt and stir to coat the nuts. Add the brown sugar and continue to stir to melt the sugar and coat the pecans, about 2 minutes. Remove from the heat and spread out the pecans on a piece of parchment paper to cool. Coarsely chop them completely.
  • Meanwhile, whisk together the soy sauce, vinegar, lime juice, granulated sugar, garlic, and red pepper akes in a small bowl.
  • Toss together the jicama, carrots, and remaining 1 tablespoon plus 1 teaspoon of oil in a large bowl. Drain the cabbage well, wrap it in a kitchen towel to absorb excess moisture, and squeeze it with your hands to encourage softening. Add the cabbage to the jicama mixture, then drizzle with the dressing to taste and toss to coat. Add about three quarters of the mint and three quarters of the grapefruit, half of the pecans, and salt, pepper, and lime juice to taste. Toss to combine.
  • Transfer the salad to individual plates and top with the remaining mint, grapefruit, and pecans.

Notes

A food processor will cut down your prep time. For the cabbage, use the thinnest slicing disk and quarter cabbage half to fit in the feed tube. For the carrots and jicama, use the shredding disk. Cut the carrots into lengths to fit in the feed tube and stack them in the feed tube, horizontally, on their sides. Push them through to shred them. Do the same with the jicama, cutting it in half lengthwise, then cutting each half into thirds lengthwise to fit in the feed tube.
To segment (or supreme) grapefruit: Cut a small piece on both ends, and stand the grapefruit on its widest at end. Moving from top to bottom, slide your chef ’s knife just under the skin, between the fruit and the pith, cutting them away and turning the fruit as you go until peel and pith are completely removed. Then hold the fruit in one hand, and slide your knife at about a 45-degree angle, between the fruit segment and its membrane, releasing it from both sides. If your grapefruits are particularly juicy, release the segments over a bowl to catch the juices.

 

The Vegetable Butcher Review and Giveaway

The Vegetable Butcher Review and Giveaway

 The Best 25 Vegan Tacos for 5 de Mayo

1. Potato and Homemade Chorizo Tacos

25 Vegan Tacos for 5 de Mayodorastable.com

You can make your own chorizo or you can buy it. Find recipe here.

2. Crispy Coconut Lime Baked Cauliflower Tacos

25 Vegan Tacos for 5 de Mayo                        veggieinspiredjourney.com

This cauliflower is not fried, it is baked, and believe it or not it has no oil! Find recipe here.

3. Slow Cooker Pulled Jackfruit Tacos

25 vegan tacos for 5 de mayo                        theedgyveg.com

Marinated jackfruit served on corn tortillas with spicy mango salsa, and cashew lime crema. Find recipe here.

4. Lentil Picadillo Tacos

25 Vegan Tacos for 5 de Mayo   thymeandlove.com

The comforting taste of picadillo without the meat. Find recipe here.

5. Enchilada Sauce Tacos

25 Vegan Tacos for 5 de Mayo                       brownsugarandvanilla.com 

A creative way to use your enchilada sauce for quick weeknight dinner. Find recipe here.

6. Spicy Zucchini and Black Bean Tacos

25 Vegan Tacos for 5 de Mayodorastable.com

Put it together in less than 20 minutes. Find recipe here.

7. Vegan Street Tacos

25 Vegan Tacos for 5 de Mayo                                      welcomingkitchen.com

Made with spiced sweet potatoes and topped with the classics. Find recipe here.

8. Spicy Plantain Black Bean Tacos

25 Vegan Tacos for 5 de Mayominimalistbaker.com

Sautéed plantains and black beans with a spicy sauce. Find recipe here.

9. Portobello Purple Potato Tacos

25 Vegan Tacos for 5 de Mayoveggiesdontbite.com

Portobello, purple potatoes, and red onions make the perfect combination. Find recipe here.

10. Bell Pepper Chickpea Tacos & Avocado Chile Sauce

25 Vegan Tacos for 5 de Mayo                         veggieinspiredjourney.com

Takes only 15 minutes to make! The sauce takes it to another level. Find recipe here.

11. Vegan Breakfast Tacos

25 Vegan Tacos for 5 de Mayo                           thymeandlove.com

Spiced tofu scramble with nopales. Find recipe here.

12. Sweet Potato & Potato Tacos with Tomatillo & Chipotle Sauce

25 Vegan Tacos for 5 de Mayo                        brownsugarandvanilla.com

Sautéed sweet potatoes and potatoes topped with a smoky tomatillo sauce. Find recipe here.

13. Roasted Cauliflower Tacos with Spicy Avocado Lime Crema

25 vegan tacos for 5 de mayo                                 theglowingfridge.com

Spiced roasted cauliflower with a cabbage slaw, white beans, and spicy avocado lime crema. Find recipe here.

14. Veggie Tacos

25 Vegan Tacos for 5 de Mayo                                   loveandlemons.com

Eggplant, bell peppers, summer squash, and a avocado and tomatillo salsa. Find recipe here.

15. Mushroom Garlic Tacos

25 Vegan Tacos for 5 de Mayo                        brownsugarandvanilla.com

Mushrooms sautéed in garlic with a splash of lime juice. Find recipe here.

16. Oven Roasted Seitan Tacos

25 Vegan Tacos for 5 de Mayothymeandlove.com

Seitan marinated in hibiscus flowers and roasted. Find recipe here.

17. Barbacoa Hearts of Palm Tacos

25 vegan tacos for 5 de mayo         forkandbeans.com

Hearts of palm in a roasted pasilla sauce and a sprinkle of lime juice. Find recipe here.

18. Lentil Mushroom Tacos

25 Vegan Tacos for 5 de Mayo                         veggieinspiredjourney.com

Tacos with “meaty” filling of sautéed mushrooms and lentils. Find recipe here.

19. Sweet Potato & Carrot Tinga Tacos

25 Vegan Tacos for 5 de Mayo                                                             dorastable.com

Shredded carrots and sweet potatoes cooked in a chipotle sauce. Find recipe here.

20. Beer Battered Tofu Tacos

25 Vegan Tacos for 5 de Mayo                                      ohmyveggies.com

Beer battered tofu topped with mango salsa and avocado slices. Find recipe here.

21. Nopales, Black Bean & Potato Taquitos

25 Vegan Tacos for 5 de Mayo                     veggiesdontbite.com

Baked taquitos topped with a smoky taco cream. Find recipe below. 

22. Potato and Roasted Poblano Tacos

25 Vegan Tacos for 5 de Mayo                                                         spiciefoodie.com

Potato and roasted poblano tacos on soft corn tortillas. Find recipe here.

23. Spinach & Chickpea Tacos

25 Vegan Tacos for 5 de Mayodorastable.com

Sautéed spinach, chickpeas, tomatoes, and garlic on warm corn tortillas. Find recipe here.

24. Crispy Potato Tacos

25 Vegan Tacos for 5 de Mayothymeandlove.com

Pan fried crispy tacos filled with potatoes and your favorite salsa. Find recipe here.

25. Mushroom Fajita Tacos

25 Vegan Tacos for 5 de Mayo                                                               dorastable.com

Sautéed mushrooms, onion, and peppers, topped with avocado and salsa. Find recipe here.

Subscribe and get a free cookbook

 

 

Vegan Tamales Unwrapped

 

 

We are moving to Hawaii!!! I don’t even know where to begin. I am nervous, excited, sad, a little bit of everything. Are there any vegans in Hawaii? How about Mexicans? We have never been there, so I don’t know what to expect.

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.

The start date for my husband’s new job is the last week week of April. I know, so soon! The good thing is we have done this so many times before that the packing process does not seem daunting anymore. Nevertheless, there is a lot of work to be done.

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.

Our life continues to be a wonderful adventure, Maryland, D.C, Carlsbad, South Carolina, Orange County, and now Hawaii. I hope our kids remember it that way and don’t suffer too much from leaving their friends behind. All I have to say, is that this blog just got a whole lot more interesting! Sourcing ingredients might be a challenge though, but I plan to continue making delicious vegan Mexican recipes. Even if it’s on an island in the middle of the Pacific Ocean.

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.

The funny thing is, when I was a teenager I wanted to be a missionary. I had rose colored visions of traveling the world helping people and serving God. Sometimes I still think about it and how amazing it would’ve been. Well, it turns out I did become a sort of missionary. Maybe not quite the way I had in mind, but God has his ways and they are definitely a mystery. Everywhere I go I try to be a witness of God’s love and mercy, and help others as much as I can. Now I get to do that in Hawaii, and wherever else we might go next.

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.

 

I am sad though, because I’m going to miss our wonderful friends who have supported us and helped us out in so many ways. We will never be able to repay them. Fran & Ren, Marisa & Neil, and Kristen & Jeremy we love you and will miss you terribly, but don’t think because we are far away that you will be getting rid us. You are stuck with us forever. No matter how far away we are, you know you can always count on us.

I guess we should talk about the recipe now, but stay tuned to find out what it will be like for a vegan Mexican and her family to move to Hawaii. #mexicaninhawaii

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.

The Recipe: Vegan Roasted Tomatillo Enchiladas

One of my sisters has become vegan!!! Vegan I say!! Can you believe it? She requested a recipe for enchiladas and I was happy to oblige. Roasted tomatillo enchiladas are one of my favorites. The tortillas are filled with sautéed onions, garlic, poblano peppers, corn, and pinto beans. Then they are bathed in a savory roasted tomatillo sauce and drizzled in a smooth almond crema. Top them with thinly sliced onions and some chopped cilantro. You can make this a quick dinner by buying already made tomatillo salsa. Enjoy!

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.

Vegan Roasted Tomatillo Enchiladas

Print Pin Rate Add to Collection
Cook Time: 35 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Dora Stone

Ingredients

Filling

  • 1 tbsp. Vegetable oil, optional
  • 1/2 Onion, thinly sliced
  • 2 cloves Garlic, minced
  • 1 cup Corn, kernels
  • 1/4 cup Vegetable stock
  • 2 Poblano peppers, roasted, peeled, cut into strips
  • 1 cup Pinto beans, canned

Almond Crema

  • 1/2 cup Almonds raw
  • 1/4 cup Soy milk unsweetened
  • 1 clove Garlic
  • 1 tsp. Lemon juice

Garnish

  • 12 tortillas
  • 3 cups Tomatillo salsa (see note)
  • 1/2 Onion sliced into paper thin rings
  • 1 tbsp. Cilantro chopped

Instructions

  • Preheat oven to 350F.
  • To make the filling: heat 1 tbsp. of oil in a large sauté pan to medium-high heat. Once oil is hot, add onions and sauté for 3 - 4 minutes, or until almost the onions are tender and translucent. Add the garlic and cook for 1 more minute.
  • Add corn and 1/4 cup of vegetable stock. Cover and cook for 2-3 minutes or until the corn is tender. Add poblano pepper and beans and mix well. Season with salt and pepper.
  • To make the almond crema: place all ingredients in the blender until smooth. Season with salt and pepper and set aside.
  • To assemble: 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 tomatillo 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 tomatillo sauce on top of the enchiladas and bake in oven for 5 – 10 min. or until the enchiladas are warm. Remove from the oven and drizzle almond crema on top.
  • Garnish with onion slices and chopped cilantro.

Notes

To make this a quick weeknight dinner you can buy the sauce already made and skip the roasting and peeling of the poblano peppers. You can find a recipe for a tomatillo salsa here.

 

It’s strawberry season here in SoCal and there are plenty of places to go strawberry picking. Every year we make a huge batch of strawberry preserves and popsicles or paletas. (To this day I sometimes call lollipops popsicles, because in Mexico paleta can mean both popsicle and lollipop.) The kids love them and so do we.

These strawberry paletas are 100% vegan and gluten-free. They are just the right amount of sweet and are bursting with chunks of strawberries.

Is there really a difference between a Mexican paleta and a popsicle? YES! A popsicle can be made with fruit juice, fruit concentrate, and depending on the brand you buy it can also have glycerine, maltodextrin, guar gum, food coloring, and natural and artificial flavors. A Mexican paleta is usually made with fresh fruit, sugar, and water or milk. They are made locally and sold in paleterias (popsicle shops) and popsicle carts. The flavors vary from region to region according to what is available and in season at each location. Some of the flavors are a little crazy or unusual like sweet corn, avocado, rice pudding, and cucumber and chile. They are well know for being very generously filled with cut fresh fruit.

These strawberry paletas are 100% vegan and gluten-free. They are just the right amount of sweet and are bursting with chunks of strawberries.

These strawberry paletas are 100% vegan and gluten-free. They are just the right amount of sweet and are bursting with chunks of strawberries.

Believe it or not, there are some paleterias in the Orange County/LA area where you can go experience first hand what a paleta really is. In the following months I will be posting many paleta recipes so you can make them at home yourself. My grandparents owned a paleteria more than 30 years ago in my hometown and I’m trying to track down pictures and recipes of that time for you.

These strawberry paletas are 100% vegan and gluten-free. They are just the right amount of sweet and are bursting with chunks of strawberries.

These strawberry paletas are 100% vegan and gluten-free. They are just the right amount of sweet and are bursting with chunks of strawberries.

In the mean time there is one amazing book by a Mexican chef, Fany Gerson, that should be a part of your cookbook collection. The book is called Paletas. No surprise there!  It has many classic Mexican flavors of paletas, as well as aguas frescas, and raspados. One of the best ones are precisely these strawberry paletas which I have adapted for you. Fany Gerson suggests that if you don’t have special popsicle molds you can use shot glasses, and that is precisely what I did. Keep your freezer stocked this summer with these beauties for a refreshing treat. Enjoy!

These strawberry paletas are 100% vegan and gluten-free. They are just the right amount of sweet and are bursting with chunks of strawberries.

The Recipe: Strawberry Paletas

These paletas are 100% vegan and use only natural ingredients. I have made two versions, one with just strawberries and one with light coconut milk. They are just the right amount of sweet and they are bursting with chunks of strawberries.

These strawberry paletas are 100% vegan and gluten-free. They are just the right amount of sweet and are bursting with chunks of strawberries.

Strawberry Paletas

Print Pin Rate Add to Collection
Prep Time: 25 minutes
Cook Time: 5 hours
Total Time: 5 hours 25 minutes
Servings: 8 paletas
Author: Dora Stone

Ingredients

  • 4 cups Strawberries, fresh, hulled, cut into quarters
  • 1/2 cup Sugar, granulated
  • 1/2 cup Cold water
  • 1 tbsp. Lemon juice, fresh

Instructions

  • Place strawberries in a large bowl and sprinkle sugar over them. Mix well. Let sit for 20 minutes.
  • Place strawberries in a medium sauce pot and add 1/2 cup of water and place over medium eat. Simmer softly for 5 minutes. Let mixture cool to room temperature.
  • Once the mixture is cool, place in a blender, add the lemon juice, and process to desired consistency. Your paletas can be chunky or smooth.
  • Pour into your molds, snap on the lids, and freeze for at least 5 hours.

Notes

If using shot glasses (like in the pictures) pour mixture into glasses and freeze for 1 - 2 hours. Insert popsicle sticks and freeze for 4 more hours. If your strawberries are not very sweet you can add 1/4 cup more of sugar. Recipe adapted from Fany Gerson’s book Paletas.
These strawberry paletas are 100% vegan and gluten-free. They are just the right amount of sweet and are bursting with chunks of strawberries.

Strawberry Coconut Paletas

Print Pin Rate Add to Collection
Prep Time: 25 minutes
Cook Time: 5 hours
Total Time: 5 hours 25 minutes
Servings: 12 paletas
Author: Dora Stone

Ingredients

  • 4 cups Strawberries, fresh, hulled, cut into quarters
  • 1/2 cup Sugar, granulated
  • 1/2 cup Cold water
  • 1 cup Coconut milk, light, unsweetened
  • 1 tbsp. Lemon juice, fresh

Instructions

  • Place strawberries in a large bowl and sprinkle sugar over them. Mix well. Let sit for 20 minutes.
  • Place strawberries in a medium sauce pot and add 1/2 cup of water and place over medium eat. Simmer softly for 5 minutes. Let mixture cool to room temperature.
  • Once the mixture is cool, place in a blender, add lemon juice, coconut milk, and process to desired consistency. Your paletas can be chunky or smooth.
  • Pour into your molds, snap on the lids, and freeze for at least 5 hours.

Notes

If using shot glasses (like in the pictures) pour mixture into glasses and freeze for 1 - 2 hours. Insert popsicle sticks and freeze for 4 more hours. If your strawberries are not very sweet you can add 1/4 cup more of sugar. Recipe adapted from Fany Gerson’s book Paletas.

 

Subscribe and get a free cookbook

Vegan Tamales Unwrapped