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This vegan Matamoros style seafood stew is a spicy, tangy, and hearty stew of oyster mushrooms, chickpeas, hearts of palm, and corn simmered in a chile-tomato broth. It is served with chopped cilantro, a splash of lime juice, and tostadas.

Dulse flakes, garlic, oregano, and chile powder in a large pot

This stew is somewhat similar to the caldo de siete mares, which is a classic Mexican seafood soup. This version besides being vegan, is delicious and full of a wide variety of vegetables. It gets its fishiness from dulse flakes, which are sun-dried seaweed flakes rich in fiber, protein, vitamin B12, and omega-3.

(Matamoros is a city in the northeastern state of Tamaulipas, Mexico. It is a border town with Brownsville, TX and it is located 28 miles from the coast of the gulf of Mexico.)

Tomato and guajillo chiles added to the pot with the dulse flake mixture

Our Vegan Mexico Project

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Tamaulipas, is the creation of the talented chef Eddie Garza from @theeddiegarza and here he is sharing his story with us.

Eddie’s Story:

Every November I celebrate my veganiversary. This year, I’m celebrating my Sweet Sixteen! It’s been an amazing journey.

I was born and raised in the South Texas border town of Brownsville, right across the Rio Grande River from Matamoros, Tamaulipas, Mexico. My hometown slogan is “On the border, by the Sea.” And as the slogan suggests, Mexican style seafood a big part of the culture. Unfortunately, chronic diseases such as type 2 diabetes and heart disease caused by obesity is also a big part of the culture.

Blender container with blended chile sauce for vegan seafood stew

Like many of my classmates, I was a chubby kid. And every year I got bigger and bigger. By the time I finished high school, I weighed close to 250 pounds. For a 5’7” 18 year-old, that’s a lot. But it didn’t stop there. I finally maxed out at 310 pounds and I was always sick and injured (because my ankles couldn’t keep up with my rapid weight gain). I hit my rock bottom when I was diagnosed as prediabetic right after college.

Pot filled with sauteed mushrooms, carrots, celery, and onion

Thankfully, things turned around for me after meeting a new friend who taught me how to feed myself better. I began eating less of the fatty meat-centric meals that were harming my body and eating more fruits and vegetables. After 5 years of trying to go fully vegan, I finally did it. And I lost 150 pounds along the way. Now, 16 years later, I feel better than ever! And what’s really amazing is that I still get to enjoy all the same flavors I loved growing up on the SoTex-Mex border in a healthy plant-based way.

vegan seafood stew in a large pot. A ladle dunk in to show the stew

Today, I’m delighted to share a veganized version of one of our fall family favorites. It’s a Matamoros style seafood stew that features hearts of palms, oyster mushrooms, and chickpeas instead of sea animals. What gives this lip-smacking stew it’s sea-like flavor is dulse seaweed, which I love using for all my plant-based seafood dishes. I hope you love it as much as I do. ¡Buen provecho!

A white and blue bowl filled with vegan seafood stew surrounded by lime, chiles, and cilantro

The Recipe: Matamoros Style Seafood Stew

  • If you can’t find dulse flakes, you can use ground up nori seaweed.
  • Potatoes make a great addition to this!
  • You can also add zucchini or chayote.
  • Any mushroom would do, but preferably try to find oyster mushrooms.
  • Serve with tostadas.

A white and blue bowl filled with vegan seafood stew surrounded by lime, chiles, and cilantro

A white and blue bowl filled with vegan seafood stew surrounded by lime, chiles, and cilantro
5 from 1 vote
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Matamoros Style Seafood Stew

This vegan Matamoros style seafood stew is a spicy, tangy, and hearty stew of oyster mushrooms, chickpeas, hearts of palm, and corn simmered in a chile-tomato broth. It is served with chopped cilantro, a splash of lime juice, and tostadas.
Course Main Course
Cuisine Mexican
Keyword gluten-free, nut-free, soy-free, veganmexican
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 people
207 kcal
Author Eddie Garza

Ingredients

  • 8 Dried guajillo chiles, soaked, seeded and chopped
  • 2 tbsp. Vegetable oil divided
  • 4 cloves Garlic, minced
  • ½ tbsp. Dried Mexican oregano
  • 1 tsp. Salt
  • ½ tsp. Black pepper
  • 2 tsp. Ground cumin
  • 2 tsp. Ancho chile powder
  • 1 tsp. Chipotle powder
  • 2 tbsp. Dulse flakes
  • 4-5 Roma tomatoes roasted and peeled
  • 8 ounces Tomato sauce
  • 2 Carrots diced medium
  • 1 Medium onion diced medium
  • 3 Stalks celery diced medium
  • 8 ounces Oyster mushrooms separated
  • 4 cups Vegetable stock
  • 14 ounces Hearts of palm, half diced in rings, half julienned
  • 4 ears Fresh corn on the cob broken into halves
  • 1 ½ cups Chickpeas, cooked
  • ½ cup Cilantro, chopped (garnish)
  • Lime wedges (garnish)

Preparation

  1. Heat 1 tablespoon of oil in a large soup pot, and sauté the garlic, oregano, salt, pepper, cumin, ancho chile powder, chipotle powder, and dulse flakes for 3 minutes. Add the rehydrated guajillo chiles, tomatoes, and tomato sauce. Lower the heat and simmer for 10 minutes.
  2. Purée the mix (the soup base) with an immersion blender (or in batches with a conventional blender). Transfer the soup base to a bowl and set aside.
  3. In the same pot, heat 1 tablespoon of oil on medium heat and sauté the carrots, onions, celery and mushrooms for 4 minutes. Return the soup base to the pot. Add the vegetable stock, and cook for 10 minutes.
  4. Add the hearts of palm, corn on the cob and chickpeas. Cook for 5 to 7 minutes.
  5. Serve hot, garnished with cilantro and lime wedges.

Chef's Notes

  • If you can’t find dulse flakes, you can use ground up nori seaweed.
  • Potatoes make a great addition to this!
  • You can also add zucchini or chayote.
  • Any mushroom would do, but preferably try to find oyster mushrooms.
  • Serve with tostadas.
Nutrition Facts
Matamoros Style Seafood Stew
Amount Per Serving
Calories 207 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Sodium 930mg 39%
Potassium 1487mg 42%
Total Carbohydrates 35g 12%
Dietary Fiber 7g 28%
Sugars 16g
Protein 7g 14%
Vitamin A 96.3%
Vitamin C 17.5%
Calcium 8.3%
Iron 24.4%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan tuna salad was one of those things I refused to try for a long time. It sounded so unappetizing, I don’t think I was a fan of real tuna salad to begin, with so trying a vegan version seemed almost illogical. When I finally did, I realized I was sooo wrong. I may not have liked tuna, but I certainly do like chickpeas! This vegan chickpea tuna salad has mashed chickpeas, tomato, onion, serrano pepper, vegan mayo, olives, and capers. It is just the right amount of spicy and it is stuffed into a roasted poblano pepper.

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

This is another one of those Mexican lent dishes I was talking about last week. It is meant to be eaten cold, like a salad, but if you like it can be eaten warm. If you choose to eat it warm, I recommend serving it with this chipotle tomato sauce.  Another way to eat this vegan chickpea tuna salad is in a sandwich, tostadas or with crackers. It is perfect for an on-the-go lunch and it is full of protein. I made it just a couple of days ago to photograph it, and my dad asked if he could try it. I was a little nervous since my dad is definitely NOT VEGAN, but he really enjoyed it!

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

If you are looking for other recipes with poblano peppers you can try this traditional chile relleno filled with vegan cheese and fried until golden brown, or this roasted poblano pepper filled with quinoa and calabacitas and topped with a creamy vegan chipotle sauce. 

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

The Recipe: Vegan Chickpea Tuna Salad Stuffed Poblano

I usually try and find a brand of chickpeas that are very tender and soft. Some are more firm than others, or you can always cook them yourself. The more tender your chickpeas are, the creamier your tuna salad will be. If you can’t find vegan mayo or you are a no-oil vegan, you can substitute the mayo with mashed avocado or this oil-free vegan mayo. Enjoy!

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.
5 from 1 vote
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Vegan Chickpea Tuna Salad Stuffed Poblano Peppers

Cook Time 25 minutes
Total Time 25 minutes
Servings 2 Large chiles
Author Dora S.

Ingredients

  • 2 Large poblano peppers, roasted
  • 1 can (14.5 oz) Chickpeas, drained, rinsed
  • 1 cup Diced tomatoes, fresh
  • 1/4 cup White onion, finely chopped
  • 1 Serrano chile, finely chopped
  • 1 tbsp. Chopped Manzanilla olives
  • 1 tbsp. Chopped capers
  • 1-2 tsp. Vegan mayo (see note)
  • 1/2 -1 tbsp. Liquid from pickled jalapeños, or lime juice

Preparation

  1. Roast, peel, and deseeded the poblano peppers. Set aside. 

  2. Place chickpeas in a shallow bowl and use a fork to mash them up. 

  3. Add tomatoes. onion, serrano, olives, capers and mix well. 

  4. Add the vegan mayo and 1/2 tbsp. of pickled jalapeño liquid or lime juice. Mix well.

  5. Season with salt and pepper and taste. If necessary, add remaining 1/2 tbsp. of pickled jalapeño liquid or lime juice.

  6. Place salad in fridge for 15 to 20 min. (optional)

  7. Stuff the poblano peppers with the chickpea salad and serve. 

Chef's Notes

 If you can't find vegan mayo or you are a no-oil vegan, you can substitute the mayo with mashed avocado or this oil-free vegan mayo. You can also add 1 tbsp. of nori flakes to make the salad more “fishy”. Here is a small tutorial on how to roast poblano peppers. This dish is meant to be eaten cold, like a salad, but if you like, it can be eaten warm. If you choose to eat it warm, I recommend serving it with this chipotle tomato sauce.  

 

 

 

 

 

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce. The combination of chile ancho, chile guajillo, oregano, a pinch of cumin, and garlic add a smoky and savory flavor to the stew. This dish is inspired by a very northern dish called guisado de puerco in chile colorado. I have of course left out the pork and used a combination of potatoes and chickpeas. It is best served with rice, beans, and warm tortillas.

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.

I know working with dried chiles can be intimidating at first, but it is quite easy. All you have to do is remove the stems and take out the seeds. They can be slightly toasted to bring out the smoky flavor of the chiles, but it is not necessary to do so. To use them you have to first reconstitute them in hot water. Simple drop the deseeded chiles in nearly boiling water and let them sit for about 10 minutes or until they are soft and pliable. They can be found in your local hispanic market or now most grocery stores carry them in their hispanic sections.

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.

We have been in Hawaii 7 months now!! Can you believe it? I can’t. I think it has taken me this long to really appreciate the beauty of Hawaii, its people, and culture. We recently travelled to the Big Island for a small 3 day vacation.The Big Island is so different from Oahu, less crowded, but there are not as many restaurants and shops as Oahu.  We had the opportunity to stay at the Four Seasons Hualalai and it was amazing! We had been so stressed out with homeschooling, the blog, my husband working a ridiculous amount of hours, that this is just what we needed. The ambience at the hotel was completely peaceful and relaxing, the hotel itself is beautiful, and the restaurants quite good. The only thing that was disappointing is that they did not have many vegan options. Sometimes it can be such a drag to have to request special meals all the time, it would be nice if there was at least a couple of vegan options on the menu. We also celebrated our 8 year anniversary there, and got a babysitter so we could go out to dinner. It’s amazing how a couple of hours away from the kids, and the stress can put things into perspective. Hopefully one day we can visit another one the Hawaiian islands.

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.

The Recipe: Sweet Potato and Chickpea Stew in Chile Colorado

Instead of sweet potatoes you could use russet, yukon gold or any other type of potato. The chickpeas could be substituted with any other bean. Cauliflower would also be a great addition to this dish.

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.

This sweet potato and chickpea stew combines sweet potatoes, yukon gold potatoes and chickpeas in a classic chile colorado sauce.
5 from 2 votes
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Sweet Potato and Chickpea Stew in Chile Colorado

Cook Time 35 minutes
Total Time 35 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 4 Ancho chiles, dried, deseeded
  • 4 Guajillo chiles, dried, deseeded
  • 1 Tomato, medium
  • 5 cloves Garlic
  • 1 tsp. Oregano, dried
  • 1 Bay leaf, dried
  • 1/2 tsp. Cumin, ground
  • 1 cup Onion, white, minced
  • 1 ½ cups (1 large) Diced Sweet Potato
  • 1 cup (1 medium) Diced Yukon gold potato
  • 1 can (14.5 oz) Chickpeas, drained
  • 2 Thyme sprigs
  • 1 cup Vegetable stock

Preparation

  1. Bring a small pot of water to a boil. Add chiles, tomato and bay leaf and turn heat down to a slow simmer. Let simmer for 10 minutes.
  2. While the chiles are simmering, heat a large pot to medium heat and add ¼ cup of water. Add onion and sweat until tender and translucent, about 4 minutes.
  3. Add potatoes and 1 cup of vegetable stock. Cover and let simmer for about 6 min or until potatoes are tender.
  4. Strain the chiles, but reserve one cup of the chile soaking liquid. Place the drained chiles, garlic, tomato, oregano, cumin, and 1 cup of the chile soaking liquid in the blender and blend until smooth. Strain the sauce.
  5. Add sauce, chickpeas, and sprigs of thyme to the pot with the potatoes. Let simmer slowly for 8-10 minutes. If the sauce is too thick, add more vegetable stock accordingly.
  6. Season with salt and pepper. Remove thyme sprigs before serving.
  7. Serve with rice, beans, and warm corn tortillas.

Chef's Notes

Instead of sweet potatoes you could use russet, yukon gold or any other type of potato. The chickpeas could be substituted with any other bean. Cauliflower would also be a great addition to this dish.

 

 

Whenever I’m coming down with a cold, all I want is a caldo Tlalpeño. In this vegan caldo Tlalpeño recipe zucchini, potatoes carrots, and rice simmer in a chipotle vegetable broth. It is a comforting traditional home cooked meal.

Caldo Tlalpeño is one of my favorite comfort dishes. My mom, to this day, still makes a version of it whenever anyone one of us is sick. After moving to the U.S. I searched high and low for a restaurant that would serve a good caldo Tlalpeño, but none of them measured up. Until finally, duh, I realized that I should just make it at home. It is super easy to make and it’s another one of those dishes that kids love.

This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth

There’s a legend behind this special dish. It is said that Mexican president Santa Ana (you know, the one that signed away 1/4 of Mexico to the U.S.,) was very hung over after 3 nights of partying and was looking for a quick remedy. He happened to be in Tlalpan, the largest borough of Mexico City. The cook gave him a chicken soup and when the president asked what the name of the soup was, she said caldo Tlalpeño.

This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth

Homeschooling is going well so far. There has been a bit of whining and tears, but I already expected that. It’s actually kind of nice to not have to wake up at 6am and rush out the door to drop kids off at school. On the other hand, by 3 pm mommy is desperate for some alone time. Thank goodness for naps and TV!

I want to say a special thank you to all of you that took the time to respond to my email about the recipes you would like to see on the site. Apparently all of you really like chile rellenos and miss them terribly, so I will be working on that. If there’s any other dish you guys would like to see send me an email or respond to this post. I read every single one!

The Recipe: Vegan Caldo Tlalpeño

  • You can add whatever veggies you like. Chayote would also go really well with this.
  • When I make this for the kids I leave out the chipotle and add it as a condiment at the end for the adults.
  • Baked tofu would be a good addition to this soup as a garnish.
4.5 from 2 votes
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Vegan Caldo Tlalpeño Recipe

This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth
Course Soup
Cuisine Mexican
Keyword caldotlalpeno, vegancaldo
Cook Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 1/2 cup Diced, white onion
  • 3 cloves Garlic, minced
  • 10 cups Vegetable Stock
  • 2 sprigs Cilantro, fresh
  • 1/4 cup Rice, long grain
  • 1 cup Potatoes, diced
  • 3/4 cup Carrots, diced
  • 1 1/2 cups Zucchini, diced
  • 1 cup Chickpeas, canned, drained
  • 1 ea. Chipotle chile, adobo, chopped
  • 1/2 Avocado, cut into cubes
  • 1 Lime, cut onto quarters

Preparation

  1. Heat a large pot to medium-low heat. Add 1/4 of water (or 1 tbsp. oil), add onions and sweat for 3-4 minutes until tender and translucent. Add garlic and let cook for 1 more minute

  2. Pour in vegetable stock and cilantro sprigs in a large pot, and bring to a simmer.

  3. Add rice and simmer for 4 minutes.
  4. Add potatoes and simmer for 4 minutes.
  5. Add carrots and simmer for 4 minutes.
  6. Add chipotle in adobo and zucchini and simmer for 5 minutes.
  7. Add chickpeas and simmer for 6-7 minutes or until all the vegetables and rice are tender. 

  8. Season with salt and pepper.
  9. Serve with avocado cubes and lime wedges.

Chef's Notes

To serve, garnish with avocado slices and a splash of lime juice. You can add baked tofu cubes to it for a more protein packed meal.

 

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
5 from 2 votes
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Mexican Vegan "Tuna" Salad

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

Preparation

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

Chef's 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

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It has been a crazy two weeks. We went skiing for a couple of days and then helped some friends out by watching their 4 kids for the weekend! My husband is an avid skier and has been begging me for years to learn. I was reluctant, because I do not like the cold. Even with my hesitation I had a great time. I did fall on my butt a couple of times, but unfortunately we did not get a video of it.

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The first day was great, I took a lesson and found out that I wasn’t too bad of a beginner skier. I didn’t fall once. I kind of got a little cocky and began to think that skiing wasn’t so hard after all. The following day my husband made sure that I was brought down back to earth, quite literally. He, like myself, is an over achiever. However, I like to take my time and do things at my own pace. He would rather fall and try, try again, until he gets it. We did a green run and he was surprised that I didn’t suck, so he said we should do another green run, that was supposedly the same as the one we did before. It was not. I ended up curled up in a ball crying. It was steeper that he had thought and I couldn’t stop. I ended up falling and sliding several feet in the snow. I got pretty scared, but after a couple of minutes I put my big girl panties on, got up and tried it again. Nobody has ever pushed me as hard as he does, which is great and scary at the same time.

family

family

family

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The day ended with a soak in the hotel hot tub and dinner and drinks with friends. I liked it so much that I am going to start saving now, and maybe next year we can go to Jackson Hole.

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The Recipe: Chickpea and Spinach Tacos

I’m still on a bit of a taco kick and these tacos are my favorite go-to quick lunch recipe. I always have chickpeas on hand for making hummus, and spinach for smoothies so it seemed only natural to put them together in a tortilla. It’s so easy it’s kind of silly to post a recipe for it, just sauté the spinach and garlic and add the chickpeas. Just like I mentioned before the quality of your tortillas matters a lot. Right now my favorite are the Tortilla Land uncooked corn tortillas. Serve on warm corn tortillas and top with cherry tomatoes, avocado slices, your favorite salsa, and  toasted pepitas for some crunch. Enjoy!

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.
5 from 2 votes
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Chickpea and Spinach Tacos

Cook Time 20 minutes
Total Time 20 minutes
Servings 3 servings
Author Dora Stone

Ingredients

  • 1 tbsp. Vegetable oil, optional
  • 3 cloves Garlic, minced
  • 8 oz. Spinach, cleaned, 1 bag
  • 1/8 cup Vegetable stock
  • 1 can (14.5 oz) Chickpeas, drained, rinsed
  • 1 Avocado, sliced
  • 1 pint Cherry tomatoes, sliced in half
  • ½ cup Pepitas, toasted
  • 9 Corn tortillas

Preparation

  1. Heat oil in a large sauté pan to medium heat. Add the garlic and cook for 1-2 minutes until the garlic begins to release its aroma.
  2. Add the spinach and the 1/8 of a cup of vegetable stock. Cover and let cook for 3 – 4 minutes until the spinach has wilted and cooked down.
  3. Add the chickpeas, stir, cook for 1 minute to ensure they are warm, and season with salt and pepper.
  4. Serve with warm corn tortillas and top with cherry tomatoes, avocado slices, your favorite salsa, and toasted pepitas for some crunch.

 

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.

 

 

 

This spicy red pepper hummus is creamy, packed with protein, and super easy to make. I always have hummus on hand in the refrigerator. It is one of my favorite snacks. I promise once you make your own hummus you will never go back to buying it at the store.

I’m still unpacking, which hasn’t left much time for writing or cooking. We finally got our internet installed, yay! I do have to say that two weeks without internet really helped get the ideas flowing. My hubby has been telling me for years that if I plan the blog posts a month in advance I wouldn’t stress out so much about what to write or cook. If only I wasn’t so hard headed and actually listened to him every once in a while!

This spicy red pepper hummus is creamy, packed with protein, and super easy to make. I always have hummus on hand in the refrigerator.

Perhaps I have been over complicating this for way too long. I used to think that the readers wanted unique and different recipes, which they do, but now I’m beginning to realize that at the end of the day they just want to make something GOOD to share with their loved ones. It doesn’t have to be complicated or fancy, just good.

This spicy red pepper hummus is creamy, packed with protein, and super easy to make. I always have hummus on hand in the refrigerator.

From now on, you will be seeing simpler and more accessible recipes. I will try to hold my perfectionism at bay and stop thinking that the recipes and pictures aren’t good enough to post. (I have a notebook full of recipes that are just shy of being good enough!) After all, we named the blog Dora’s Table for a reason. We wanted to share with you what two graduates of the CIA cook at home, what we serve on our table.  Now I just need to find a Southern food mentor that will teach the ways of the Lowcountry.

This spicy red pepper hummus is creamy, packed with protein, and super easy to make. I always have hummus on hand in the refrigerator.

The Recipe: Spicy Red Pepper Hummus

Sprinkle some paprika on top of the hummus for color. For a smoother hummus you can remove the outer skin of the chickpeas before putting them in the food processor. Add as much chipotle as you can handle. Enjoy!

5 from 1 vote
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Spicy Red Pepper Hummus

Cook Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Author Dora Stone

Ingredients

  • 2 cans (15 oz.) Chickpeas, canned
  • 2 Garlic, cloves
  • 3 tbsp. Tahini
  • 3 tbsp. Lemon juice, fresh
  • 3 tbsp. Water
  • 1 Red bell pepper, roasted, peeled
  • 1 Chipotle in adobo, optional
  • To taste Salt kosher
  • To taste Black pepper ground

Preparation

  1. Place all the ingredients in the food processor.
  2. Process until smooth.

Chef's Notes

Sprinkle some paprika on top of the hummus for color. For a smoother hummus you can remove the outer skin of the chickpeas before putting them in the food processor.

 

 

FoodArts is my guilty pleasure. I check the mail so often, surely the mail man thinks I’m stalking him! FoodArts is an industry magazine that has news, recipes, and the latest innovations in food and equipment happening now. Ok so maybe it’s not for everyone, but I really enjoy it. I usually pore over the pages and marvel at how quickly the industry changes, I try to find old classmates in the ” deep dish” section, and wish I could recreate the amazing recipes at home. Sigh.

Latest edition of FoodArts

Some of the recipes are simple and can be recreated; others have ingredients not available to the home cook like gum arabic and gellan gum; some use techniques like sous-vide cooking and pressure cooking that require special equipment; but mostly the recipes are just time consuming. The magazine is not geared to the home cook, so none of this should come as a surprise. I just can’t really justify spending 3 days on a dish when I know for sure that both the hubby and the munchkin would be happy with pasta, tomato sauce, and cheese. Oh wait! We’re not eating cheese right now so I guess just pasta and sauce.

Yes, we’re still doing the vegan thing, except for one day a week. The one day a week has really helped us to not get frustrated, and we usually try not to go overboard and pig out. With the exception of this week, when we ate at Trattoria Neapolis in Pasadena. The chef, Bryant Wigger, is a friend of ours and we couldn’t resist working our way through the menu. It has taken me the rest of the week to recover from my food coma.

 

Tagine cooking.

This recipe for Moroccan Vegetable Tagine is one of the best plant-based recipes we have tried yet. The flavors are intense and perfectly balanced. You can find the original recipe in the FoodArts issue of September 2012. It was created by Chef Laurence Jossel of Nopa in San Francisco. I have adapted it to fit my current needs and to make it more accessible to the home cook.

The Recipe: Moroccan Vegetable Tagine

moroccan vegetable tagine
4 from 3 votes
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Moroccan Vegetable Tagine

Cook Time 45 minutes
Total Time 45 minutes
Servings 4 servings
Author Dora Stone

Ingredients

Spice Mix

  • 1 tbsp. Cumin, seeds
  • 1 tbsp. Fennel, Seeds
  • 1/4 tsp. Crushed red pepper flakes
  • 1/2 tbsp. Salt, kosher
  • 1/2 tbsp. Black Pepper, ground

Tagine

  • 2 cups Chickpeas, canned, drained
  • 1 can (14 oz.) Tomatoes, diced, canned
  • 4 cups Vegetable broth
  • 1 Orange, zest removed in wide strips
  • 1 Lemon, zest removed in wide strips
  • 1 Bay leaf, dried
  • 5 tbsp Olive oil
  • 1 Red onion, sliced
  • 2 Fennel bulb, sliced thick
  • 1/8 tsp. Saffron
  • 4 Carrots, large, cut into ½ in. chunks
  • 2 Garlic, cloves, thinly sliced
  • 1 tbsp. Thyme fresh, chopped
  • 1 lb. Yukon gold or fingerling potatoes halved
  • 1 head Cauliflower, cut into florets
  • 1 head Broccoli, cut into florets, blanched
  • 2 Zucchini, cut into ½ in. rounds
  • 1 cup Corn kernels, fresh or frozen
  • 1 cup Green beans, blanched

Garnish

  • 2 cups Green olives
  • 1 cup Almonds, toasted, roughly chopped
  • 1/4 cup Cilantro, fresh, chopped
  • 1/4 cup Mint, fresh, chopped
  • 1/2 cup Harissa sauce,
  • 1 cup Greek yogurt. (Optional)

Preparation

  1. Preheat oven to 400F.
  2. Combine vegetable broth, chickpeas, lemon and orange zests, can of tomatoes, and bay leaf in a large pot. Set aside.
  3. Combine spice mix in a small sauté pan set over medium heat and toast. Remove spices from pan and set aside. Once cool, grind in spice grinder.
  4. In a large bowl, combine red onion, fennel, 2 tbsp. of oil, half the spice mixture, saffron, and toss. Place on a sheet pan lined with parchment paper and roast in oven for 20 min. Remove from oven and place in the pot with the chickpeas.
  5. In the same bowl, combine potatoes, thyme, 1 tbsp. of olive oil and second half of the spice mixture. Place on a sheet pan with parchment paper and roast in oven for 35 min. Add to pot with chickpeas.
  6. In the same bowl, combine carrots, garlic cloves, and 1 tbsp. of olive oil. Place on a sheet pan with parchment paper. Place cut zucchini and cauliflower separately in the same sheet pan as the carrots, drizzle with 1 tbsp. of olive oil and season with salt and pepper. Roast in oven for 30 min. Add to pot with chickpeas.
  7. Add blanched broccoli, blanched green beans, and corn to the pot. Season with salt and pepper.
  8. Bring ingredients in the pot to a boil. Reduce heat to medium-low and simmer for 15 min. or until vegetables are cooked through.
  9. Serve in bowls with couscous and garnish with almonds, harissa, yogurt, olives, mint, and cilantro.

Chef's Notes

Serve with whole wheat or plain couscous or rice