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

Prickly pear juice is made from a fruit native to Mexico and South America, but it can be found in France, Italy, Spain, Portugal, Egypt, and parts of the Middle East. It is known for its thick spiny skin and soft, sweet, & watery interior. There are many varieties, but the most well known are green, red, yellow, brown and pink. It’s the perfect summer fruit, it tastes like a weird combination of pear, cucumber, watermelon and pineapple. It has only one monstrous defect, besides the tiny spines that line its exterior, the flesh of the fruit is riddled with seeds. It is commonly used to make drinks, candy, or jelly.

You can find them at your local Mexican or Hispanic market. I found them at my favorite grocery store, Crown Valley Market Place in Mission Viejo or you can find them at El Nopal Market in San Juan Capistrano. They are in season from early spring to late fall.

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

 

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

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Licuado de plátano is the Mexican version of a banana smoothie. It’s more like a hybrid between a smoothie and a milk shake. I guess you could say it’s a healthy banana shake. Its main ingredient is milk, then fruit, and some people add honey and even granola, ice is optional.

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Picadillo is one of those dishes that is a staple in every Mexican household. It is super easy to make and kids tend to love it. It was one of my favorites growing up. In northern Mexico it is traditionally made with ground beef, onions, garlic, chiles, and potatoes. In southern and central Mexico they add raisins, olives, and even fruit. You can also find picadillo in other Latin American countries. Perhaps the most famous is the Cuban version, which consists of ground or shredded beef, onions, peppers, potatoes, olives, and capers.

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This recipe for spicy bean avocado toast (molletes) was one of my favorite dishes as a child, of course not the vegan version I’m sharing with you now, but the ones slathered in cheese. Oh cheese, melty, fatty, wonderful cheese! Sometimes I really miss cheese, but the avocado in this recipe makes up for it. I have a love hate relationship with vegan cheese, mostly hate, that’s why I don’t use it very often. Last week I tried making an almond cheese and the result was unfortunate. It looked like cheese, smelled like cheese, but it definitely was not cheese. I think I’ll just stick to nut sauces from now on.

Summer is creeping along, and we’ve exhausted our list of things to do. Bluffton is a small town and Hilton Head is a tourist trap right now. I briefly considered going home to Mexico for the rest of the summer, but the plane tickets are crazy expensive.

One if the things I’m really enjoying right now is cooking with the munchkin. He helps out with peeling vegetables, grating cheese, mixing, tossing and stirring. We are focusing on reading recipes, following directions, and cleaning. So far our favorite recipes are chocolate cupcakes,       carrot cake pancakes, and alphabet soup. It’s easier to involve him in baking, and it keeps him away from the stove. I really like that he’s proud of our creations. The other day we had our neighbor over to play and he said, ” Do you want to try my famous alphabet soup?” Things can get a bit messy, but what’s life without a little mess to it.

Spicy Bean Avocado Toast (molletes) is perfect for breakfast with toast slathered in refried beans, avocado slices, and salsa molcajeteada.

The Recipe: Spicy Bean Avocado Toast (Molletes)

You only need a couple of ingredients for this quick breakfast or lunch. They secret is really good bread! Slather the bread with beans, avocado, and top with salsa molcajeteada. You could also add slices of tomatoes or radishes. Enjoy!

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Spicy Bean Avocado Toast (Molletes)

Cook Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 3 Bolillos, whole wheat
  • 1 ½ cups Refried beans
  • 2 Avocado, pitted, sliced
  • 1 1/2 cups Salsa, homemade

Preparation

  1. Preheat oven to 350F
  2. Cut bolillos in half and place them on a sheet tray.
  3. Toast in oven, face up, for 3 to 4 min or until golden brown on top.,
  4. Remove from oven and spread warm beans on each half.
  5. Top with avocado and homemade salsa.
  6. Serve immediately.

Chef's Notes

Bolillos are easily found now in the bread department of local grocery stores, if you cannot find them whole wheat French bread will work as well.

 

 

 

 

 

 

 

This Mexican garbanzo salad is a refreshing salad for any potluck or outdoor party. The combination of fresh tomatoes, minced onion, jalapeño, cilantro, jalapeño, avocado, chickpeas, and lime juice makes this a hearty dish that won’t disappoint.

This recipe for mexican garbanzo salad combines tomato, onion, serrano chile, avocado, chickpeas and lime juice. Makes a great lunch.

It is hot! Here in SC it is not only hot, but 100% humid. I’m finally back to posting recipes and this one is great for a hot summer day. Even though this Mexican garbanzo salad isn’t exactly American, I think you should make it for your 4th of July party. It is refreshing, delicious and perfect with those ripe tomatoes you are growing in your garden. Ok, so maybe not all of us are growing tomatoes, but I’m sure you can get some good ones at your local farmers market.

This recipe for mexican garbanzo salad combines tomato, onion, serrano chile, avocado, chickpeas and lime juice. Makes a great lunch.

Everything here at home is running as smooth as it can with a 4 yr. old and a 3 month old. We are cooling off at the pool and enjoying sleeping in longer than usual and going to bed later. Some days are better than others, but generally we are pretty content. Even though I complain about the heat, I am enjoying the slow pace of summer. Have a great weekend and enjoy this Mexican garbanzo salad.

The Recipe: Mexican Garbanzo Salad

Serve this salad with your favorite tortilla chips. You can also add extra avocados and make a protein packed guacamole. Enjoy!

This recipe for mexican garbanzo salad combines tomato, onion, serrano chile, avocado, chickpeas and lime juice. Makes a great lunch.
5 from 2 votes
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Mexican Garbanzo Salad

This Mexican garbanzo salad is a refreshing salad for any potluck or outdoor party. The combination of fresh tomatoes, minced onion, jalapeño, cilantro, jalapeño, avocado, chickpeas, and lime juice makes this a hearty dish that won't disappoint.
Course Salad
Cuisine Mexican
Keyword chickpea salad, garbanzo salad, mexican
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 servings
168 kcal
Author Dora Stone

Ingredients

  • 3 cups Diced tomato, fresh
  • 1/2 cup Onion, white
  • 2 tbsp. Jalapeño, minced
  • 1 cup Chickpeas, canned, drained
  • 1 cup Avocado, diced
  • 1/4 cup Cilantro, chopped
  • To taste Lime juice fresh
  • To taste Sallt kosher
  • To taste Black Pepper ground

Preparation

  1. Combine all ingredients and season to taste.

Recipe Video

Chef's Notes

Serve with baked corn chips.

Nutrition Facts
Mexican Garbanzo Salad
Amount Per Serving (1 Serving)
Calories 168 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 24mg 1%
Potassium 687mg 20%
Total Carbohydrates 24g 8%
Dietary Fiber 7g 28%
Sugars 7g
Protein 6g 12%
Vitamin A 8.3%
Vitamin C 38.2%
Calcium 8.5%
Iron 17.4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Mexican Garbanzo Salad
Amount Per Serving (1 Serving)
Calories 168 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 24mg 1%
Potassium 687mg 20%
Total Carbohydrates 24g 8%
Dietary Fiber 7g 28%
Sugars 7g
Protein 6g 12%
Vitamin A 8.3%
Vitamin C 38.2%
Calcium 8.5%
Iron 17.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

In May, I wrote about wanting to quit blogging, so it might come as a surprise to you that I started a new blog! Unfortunately, for all you English speaking readers it’s in Spanish. I was born and raised in Mexico, which means Spanish is my primary language. I came to the U.S. as an international student in order to go to The Culinary Institute of America, thus the majority of my culinary education was imparted in English. I’m a embarrassed to say this, but I’m a bit more comfortable writing about food in English. However, my parents and a big chunk of my extended family do not speak English, and they have voiced their complains about not being able to understand anything I write. Oops!

This recipe for vegan chile relleno stuffed with zucchini and quinoa is an adaptation of a Mexican classic. It is bursting with flavor!

The reason I was hesitant to start a blog in Spanish was for the same reasons I was considering quitting this blog, it’s a lot of work! However, after receiving support and encouraging comments from a couple of readers, I am once again motivated to continue sharing recipes with you. Of course, it also really helps that the munchkin is in school full time:)

This recipe for vegan chile relleno stuffed with zucchini and quinoa is an adaptation of a Mexican classic. It is bursting with flavor!

 

This recipe for vegan chile relleno stuffed with zucchini and quinoa is an adaptation of a Mexican classic. It is bursting with flavor!

This recipe for vegan chile relleno stuffed with zucchini and quinoa is an adaptation of a Mexican classic. It is bursting with flavor!

 

This recipe for vegan chile relleno stuffed with zucchini and quinoa is an adaptation of a Mexican classic. It is bursting with flavor!

Monday is Mexico’s Independence Day, so in honor of a wonderful country, an amazing group of people, and one of the best cuisines in the world ( I might be a little bit biased here) is a recipe for chiles rellenos that is not traditional, but has all the flavor and complexity of Mexican cuisine.

The Recipe: Vegan Chile Relleno with Zucchini and Quinoa

Roasted poblano peppers are stuffed with a sauté of zucchini , corn , tomato, onion, garlic, and quinoa. They are slathered in a creamy chipotle sauce or you can use whatever salsa you like. If quinoa is not easily accessible to you, feel free to use rice instead. Enjoy!

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Vegan Chile Relleno with Zucchini and Quinoa

Cook Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Author Dora Stone

Ingredients

Zucchini Sauté (Calabacitas)

  • 1 tbsp. Grapeseed oil (optional)
  • 1 cup Onion, white, finely diced
  • 3 cloves Garlic, minced
  • 2 Ears of corn, cut into kernels
  • 1/4 cup Vegetable stock or water
  • 3 Zucchini, cut into large dice
  • 2 cups Tomato, fresh or canned, diced

Stuffed Peppers

  • 8 Poblano peppers, roasted, peeled, seeded 8 ea.
  • 3 cups Quinoa, cooked
  • Zucchini sauté, Recipe above
  • Creamy Chipotle Sauce (see note)

Preparation

  1. In a large heavy bottomed pot, set to medium heat; sweat the onion in 1 tbsp. of oil for 2 to 3 minutes until onion is translucent.
  2. Add corn and ¼ cup of water or veg stock, cover and let steam until corn is tender, about 3 – 4 minutes.
  3. Uncover, add zucchini and cook for 3-4 minutes, until it begins to soften.
  4. Add tomato and cook for 2 minutes more.
  5. Season and reserve for later use.
  6. Stuff the bottom of the chiles with quinoa and top with zucchini mixture. Pour chipotle sauce on top and serve.

Chef's Notes

If you can’t find quinoa or don’t like it, you can use rice. You can find the recipe for the creamy chipotle sauce here. 

 

 

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

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

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

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

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

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

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

The Recipe: Banana Cinnamon Ice Cream

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

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Banana Cinnamon Ice Cream

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 quart
Author Dora Stone

Ingredients

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

Preparation

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

Chef's Notes

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

 

 

School has started and I now have several hours to myself, and I have to tell you it is great. I will be enjoying this as much as I can since it will only last until I can find a job that fits our schedule. I do miss my little guy though. There is only one downside to all of this, waking up at 6:00am. Nobody should have to wake up at 6 am, nobody I say!

This recipe for apricot amaranth granola is completely oil free. It is delicious, satisfying and perfect for breakfast.

This recipe for apricot amaranth granola is completely oil free. It is delicious, satisfying and perfect for breakfast.

Other that, I’m really enjoying taking care of all the boring stuff while the munchkin is at school, this way I don’t have to drag him to the grocery store or put on the TV while I make dinner. It is surprisingly freeing to be able to just play with him when he gets home instead of worrying about dishes, laundry, cooking dinner, or working on the blog.

This recipe for apricot amaranth granola is completely oil free. It is delicious, satisfying and perfect for breakfast.

This recipe for apricot amaranth granola is completely oil free. It is delicious, satisfying and perfect for breakfast.

That being said, I have been cooking up a storm. Just this week I made blueberry pie, hummus, chiles rellenos, ratatouille w/grits, banana ice cream, and granola. I never buy granola, because I could probably eat the whole box in one day. The good news is granola is super easy to make at home without all the additives, preservatives, and oil found in commercial granola.

This recipe for apricot amaranth granola is completely oil free. It is delicious, satisfying and perfect for breakfast.

The Recipe: Apricot Amaranth Granola

Rolled oats. almonds, walnuts, puffed amaranth, hemp seeds, cinnamon, brown sugar, and apricots tossed with apple sauce and peanut butter and toasted until golden brown. Delicious, satisfying and perfect for breakfast. Enjoy!

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Apricot Amaranth Granola

Cook Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 1 1/4 cups Rolled Oats
  • 1/2 cup Almonds, raw, chopped
  • 1/4 cup Walnuts, raw, chopped
  • 1/2 cup Amaranth, popped
  • 1 tbsp, Hemp seeds
  • 1/2 tsp. Cinnamon, ground
  • 1 tbsp. Sugar, brown
  • 1/4 cup Apricots, dried, chopped
  • 1/4 cup Honey*
  • 2 tbsp, Apple sauce
  • 3 tbsp. Almond butter

Preparation

  1. Preheat oven to 325F.
  2. In a large bowl combine oats, almonds, walnuts, amaranth, hemp seeds, cinnamon, brown sugar, and apricots.
  3. In a small bowl whisk together the honey, apple sauce, and almond butter.
  4. Pour wet ingredients into dry ingredients and mix by hand.
  5. Place mixture on a sheet tray lined with parchment paper or a silpat.
  6. Bake for 15 to 20 minutes until golden brown. Stir granola after 10 minutes in the oven.

Chef's Notes

For a vegan option you can substitute the honey for maple syrup or agave nectar.

 

 

 

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

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

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

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

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

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

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

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

The Recipe: Mango Chile Paletas

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

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Mango Chile Paletas

Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 4 popsicles
Author Dora Stone

Ingredients

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

Preparation

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

Chef's Notes

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

 

Sugar-Free Mango Popsicles

 Yield: 4 popsicles

Time: 15min + 5 hrs.

 Ingredients:

Mango, peeled, diced1 ¼ cups
Water1/3 cup

Preparation:

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

Chef´s  Notes:

Use really ripe mangoes for extra sweetness.

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

 

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