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.
Vegan Mexican Recipes easy to follow, delicious, and healthy.
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.
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!
Spicy Bean Avocado Toast (Molletes)Print Pin Rate Add to Collection Go to Collections
- 3 Bolillos, whole wheat
- 1 ½ cups Refried beans
- 2 Avocado, pitted, sliced
- 1 1/2 cups Salsa, homemade
- Preheat oven to 350F
- Cut bolillos in half and place them on a sheet tray.
- Toast in oven, face up, for 3 to 4 min or until golden brown on top.,
- Remove from oven and spread warm beans on each half.
- Top with avocado and homemade salsa.
- Serve immediately.
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.
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.
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!
Mexican Garbanzo Salad
- 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
- Combine all ingredients and season to taste.
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!
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:)
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!
Vegan Chile Relleno with Zucchini and Quinoa
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
- 8 Poblano peppers, roasted, peeled, seeded 8 ea.
- 3 cups Quinoa, cooked
- Zucchini sauté, Recipe above
- Creamy Chipotle Sauce (see note)
- 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.
- Add corn and ¼ cup of water or veg stock, cover and let steam until corn is tender, about 3 – 4 minutes.
- Uncover, add zucchini and cook for 3-4 minutes, until it begins to soften.
- Add tomato and cook for 2 minutes more.
- Season and reserve for later use.
- Stuff the bottom of the chiles with quinoa and top with zucchini mixture. Pour chipotle sauce on top and serve.
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.
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.
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!
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.
Banana Cinnamon Ice Cream
- 6 Bananas, very ripe, 3 of them frozen
- 2 cups Almond milk
- 1 tsp. Vanilla extract
- 1/4 tsp. Cinnamon ground
- Blend all ingredients together until smooth.
- Place in ice cream machine immediately and follow the manufacturers instructions.
- You can eat it right away or put it in the freezer for later.
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!
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.
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.
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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- 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
- Preheat oven to 325F.
- In a large bowl combine oats, almonds, walnuts, amaranth, hemp seeds, cinnamon, brown sugar, and apricots.
- In a small bowl whisk together the honey, apple sauce, and almond butter.
- Pour wet ingredients into dry ingredients and mix by hand.
- Place mixture on a sheet tray lined with parchment paper or a silpat.
- Bake for 15 to 20 minutes until golden brown. Stir granola after 10 minutes in the oven.
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.
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.
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.
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.
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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- 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
- Combine all ingredients in blender and process until smooth.
- Pour into popsicle molds and freeze for at least 5 hours before unmolding.
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.
|Mango, peeled, diced||1 ¼ cups|
- Combine ingredients in blender and process until smooth.
- Pour into popsicle molds and freeze for at least 5 hours before unmolding.
Use really ripe mangoes for extra sweetness.
I’ve been trying to find a way to make a delicious plant-based baked potato, one that has the creaminess of one slathered in butter and sour cream, or stuffed with broccoli and that fake yellow nacho cheese. Remember when Wendy’s used to sell broccoli and cheese baked potatoes? I used to love those! I was also a little chubby in those days. This creamy vegan chipotle sauce is so perfect to pour on top of your baked potato.
I tried stuffing the potato with veggies and then topping it with salsa, but I wasn’t satisfied. I found a recipe for a creamy vegan chipotle sauce that would work, but it was made with soy mayonnaise which just didn’t sound appetizing. I refuse to try vegan cheese, because frankly I think it’s disgusting and highly processed. It’s not the flavor so much as the texture, it’s like eating slightly melted plastic wrap tinted with food coloring. So no vegan cheese for me! I gave up on the whole baked potato thing for a while until I remembered bitchin’ sauce.
I didn’t set out to recreate Bitchn’ Sauce I just took the basic principle of the sauce. Who new water, almonds, oil, chipotle, and lemon juice blended together could make such a wonderfully creamy dairy-free sauce?
I stuffed my baked potato with tri-colored quinoa and a sauté of kale, swiss chard, and mushrooms. Now that spring is here, and summer is fast approaching you can fill your potato with roasted summer squash, corn and tomato and top it off with the pinche sauce. You can also try it as a sauce for pasta, to dip your chips in, or drizzled on those quinoa bowls that are so popular with vegans.
The Recipe: Creamy Vegan Chipotle Sauce
This sauce is truly unbelievable. Who would of thought that a couple of ingredients could make a delicious vegan cream sauce. Chipotles en adobo are a canned product that can be found in the Mexican aisle of the grocery store. Enjoy!
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- 1/2 cup Almonds, whole, raw
- 1/4 cup Vegetable Oil (optional) see note
- 1 Chipotle pepper in adobo (only 1 pepper)
- 1 Garlic, clove
- 3/4 cup Water
- 1 tbsp. Lemon juice, fresh
- Put all ingredients in the blender and blend on high until smooth.
3/12/12: We’re going on a date tomorrow!! A real date. We will be joining the ranks of civilized people who eat without having to wrangle a 2 yr old while trying to enjoy a decent meal. We haven’t had a real date in months. The last time we tried to spend some time alone we ended up dropping the munchkin off at the sitters and coming back home to watch TV. You can hardly call that a date. There is only one problem. I’m still not eating any kind of animal product. How will I be able to resist the cheese?? The soft and pungent Robiola or the nutty Pecorino.
Eating out on a plant based diet hasn’t been difficult yet. In the past two weeks we have eaten twice at Native Foods in Aliso Viejo. Native Foods is a cafe that serves vegan food made from scratch. If it wasn’t for this lenten experiment that we’re conducting we would’ve never given Native Foods the time of day. Remember how I said I was going to try away from “fake” foods like vegan cheese and anything that slightly resembled a “real” food. Well, this restaurant has proved me wrong. They make an excellent seitan meatball sandwich, and their burger is not bad, not bad at all.
We also ate at Seabirds food truck, which basically serves vegan street food. I had a fried avocado taco, with a garlic aioli, and cole slaw. Their sweet potato fries were good, but the kale, apple, and currant salad was the best. Even though a fried avocado taco isn’t exactly healthy it was a nice treat. Who knew vegans could be unhealthy as well??
This week we made:
- Falafel, Cucumber, Lettuce & Tahini Pita Pockets
- Spicy Red Lentil Daal and Brown Basmati Rice
- Krispy Kale, Coconut, Tofu & Brown Rice in a Sesame Soy Dressing
- Cocoa Peanut Vegan Cookies
I have been looking for good vegan recipe sites or blogs and I came across HealthyHappyLife. The pictures are beautiful and the recipes I’ve tried so far have been excellent. They have a huge vegan recipe index with everything from breakfast to dessert.
3/14: Dinnner last night was great. I was weak and ended up eating all kinds of deliciousness. It was worth it.
Mushroom FajitasPrint Pin Rate Add to Collection Go to Collections
- 1 tbsp. Oil (optional)
- 1 lb. Button mushrooms, sliced 1/4 in. thick
- 1 lb. Portobello mushrooms, sliced 1/4 in. thick
- 1 Yellow onion, thinly sliced
- 5 Garlic cloves, minced
- 2 1/2 tbsp. Soy sauce
- Set a large sauté pan to medium-high heat. Pour in oil. Add mushrooms when pan is hot and cook for about 3-5 min, until all the liquid released by the mushrooms has evaporated and they are golden brown
- Remove mushrooms from pan.
- Add onion into the pan and cook for 2-3 min. until slightly browned. Add garlic and peppers. Cook for 3-4 min. more or until the peppers are tender.
- Place mushrooms back in the pan. Pour in soy sauce. Season with salt and pepper. Cook for 1-2 min.
- Serve with tortillas, guacamole and roasted tomato salsa.
I love tequila!! I really do, and I hate the negative reputation is has in this country. I’ve been drinking tequila since I was 15 yrs old, with adult supervision of course. My parents decided it was best to teach me how to drink tequila properly, before I turned 18 and went out into the world. I never got drunk off of it, at least not until college, which I totally blame on you eager American college kids. I’ll spare you the drunk college stories for fear of embarrassing myself and others involved. Needless to say, I almost gave up tequila. Thankfully my mom started sending me bottles of sangrita to chase my tequila with, which reminded me that tequila, good tequila, is meant to be sipped and enjoyed. Sangrita is the best tequila chaser you’ll find. It is a combination of hot chiles, orange juice, onion, tomato juice, and just a touch of sugar. You can buy it pre-made, I recommend Viuda de Sanchez, or you can make it yourself.
Now, let me introduce you to the many wonderful ways in which Mexicans drink their tequila. First there’s the “bandera” or flag, it consists of 3 shots, one of lime juice, one of tequila, and one of sangrita. It is meant to be sipped but can also be shot. It’s called a flag because of the colors reflect those of the Mexican flag: green, white, and red. The shot glasses are not your regular shot glasses either. They are known as “caballitos” or little horses. If you would like to know why, you can visit the Mexican Academy of Tequila for some interesting facts. All you really need to know is that while a regular shot glass fits one fluid ounce of liquor, the “caballito” fits one and a half. Another way to drink tequila is with lime and salt, lick the space between your thumb and your forefinger, add some salt, lick salt, take shot, and suck on a lime. Please don’t call it training wheels, it drives me crazy, yes it’s supposed to lessen the harshness of the alcohol, but tequila shouldn’t be harsh. Surprised? This leads me to the final way of drinking tequila, which is, served in a snifter and sipped.
All of these ways of drinking tequila would be greatly improved if you invest in a good tequila. Try Corralejo or Don Julio Blanco for margaritas, the “bandera”, and the salt-shot-lime version, or for any other mixed drink. Don Julio (my lover), also comes in Reposado, Anejo, and 1942. Don Julio 1942 is for sipping, and while quite expensive you should definitely try it t least once. If you’re looking for a surprisingly smooth tequila try Clase Azul, plus it comes in a really unique bottle. I hope this helps and maybe persuades you to try tequila one more time before vowing never to touch it again.
The Recipe: The Best Sangrita Recipe
- 2 cups Tomato juice
- 1 1/2 cups Orange juice, fresh
- 1/2 cup Lime juice, fresh
- 2 tsp, Onion white, large, minced
- 1 tsp. Worcestershire Sauce, vegan
- 4 tsp. Valentina, Mexican hot sauce
- In a large bowl, combine all ingredients, whisk them together, and season.