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

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Coconut Shortbread Cookies – Vegan

Christmas is so close and you can’t have Christmas without baking cookies. Here is a recipe for coconut shortbread cookies filled with a chocolate ganache. They are also known as garabatos or scribble cookies. These cookies are very popular in Mexico city, and you will fall in love with them too. Who can resist two coconut shortbread cookies, sandwiched in a smooth chocolate filing, and drizzled with warm chocolate? The best part, they’re 100% vegan.

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Plantain Mole Enchiladas

I love mole, but it takes quite a while to make and it requires so many ingredients. What if I told you that you could make it in under 40 minutes? That’s right 40 minutes and vegan! This recipe for enmoladas de plátano macho, otherwise known as plantain mole enchiladas, combines the spiciness and richness of mole, with the sweetness of a garlic-plantain mash.

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Prickly Pear Juice

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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Sopa de Fideo – Vegan

I know a lot of you are getting hit by colder weather, so I wanted to share this recipe for sopa de fideo (Mexican noodle soup). This is a true classic of Mexican home cooking, and a favorite with the kiddos. It brings back so many memories and just the smell is comforting to me. I know anyone who was raised by a Mexican mamá can agree to this.

My body is screaming for more than two hours of sleep in a row. Baby girl has been sick and especially needy these past few weeks and I’m quickly losing my sanity. I really need to sleep. I take comfort in knowing that she will eventually go back to sleeping on a schedule soon. Hang in there first time moms!

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Pumpkin Marmalade

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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Healthy Banana Shake – Vegan

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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Lentil Picadillo

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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Espagueti Verde Recipe – Vegan

I thought we could start off this new chapter of Dora’s Table with this vegan poblano cream sauce pasta, which is a modification of an espagueti verde recipe. My family usually makes it for Christmas, along with turkey, tamales, pozole, and buñuelos. This of course, is the dairy free version.

Where have I been in the last month? Where do I even begin? First of all, welcome to the new Dora’s Table. We have made a full transition to vegan Mexican recipes. However, you will still be able to find some of the vegan recipes published in the last 3 years that are not necessarily Mexican. Be patient with me while I’m figuring out all the kinks of running a self-hosted blog. All feedback and comments are appreciated.

This vegan espagueti verde recipe is creamy, spicy and rich. It is perfect for those craving a decadent sauce without all the added fat.

In other news, we have moved back to CA! It has been a crazy month, you can’t even imagine. We are all settled in now and I’m ready to get back to blogging. Our little baby Karina is growing like crazy and Dylan is pretty happy about kindergarten, and so is this mama. We love it here. We always did. I’m also getting excited about cooking all over again with the wide array of ingredients available here. It’s funny how quickly you can take things for granted. They are so many farms in CA and fresh produce is readily available. This differs greatly with the rest of the country.  Read more

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Spicy Bean Avocado Toast (Molletes)

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!

Print

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.

 

 

 

 

 

 

 

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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.

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.

https://www.youtube.com/watch?v=nA1P-NqCxcE

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.
Print

Mexican Garbanzo Salad

Cook Time 10 minutes
Total Time 10 minutes
Servings 4 servings
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.

Chef's Notes

Serve with baked corn chips.