Picadillo is one of those dishes that is a staple in every Mexican household. This vegan picadillo made with lentils 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.
Honestly, I was a little doubtful if this recipe would work with the lentils, but it works! As I was making it I could smell all the flavors coming together. My husband walked into the kitchen and got all excited, ” You’re making picadillo!” That is until I told him it was vegan and made with lentils. He hates lentils for some reason.
It’s a cold rainy day outside today, and I’m totally craving this spicy vegan tortilla soup. This is not your typical tex-mex, cumin and chili powder seasoned soup. The broth for this soup is simmered with epazote, chile morita, tomato, onion, garlic, and chipotle. It is then garnished with fried or baked tortilla strips, baked tofu, crispy chile pasilla, and avocado.
Tortilla soup is also known as sopa azteca, the soup is representative of central Mexico but can be found all over the country. It varies from state to state and household to household. Usually it consists of a tomato based broth, a dried chile, and epazote. Fried tortillas are added to the broth then you pile the toppings on. Some other less traditional toppings are roasted poblano pepper, onion, and cilantro.
This is my Tia Laura’s recipe, and even though it is not necessarily the traditional one, it’s really good. I kept the recipe just as she showed me how to prepare it. She has a wonderful ease around the stove, and her callused hands show that she knows how to hold a knife, and does so often. She’s just one of those people with the “gift”. You know what I’m talking about right? She puts on that apron and forgets about the world, cutting, chopping, stirring, and tasting; she doesn’t even have to look at a recipe or resort to google. She makes it seem so effortless and fun. Which is the way home cooking should be.
Her love of food and cooking started in her mother’s kitchen, at the age of 5, while watching her bake polvorones (Mexican wedding cookies). It made her so sad that she couldn’t keep all the cookies to herself, that she asked her Mamá if she would show her how to make them, and she did. Now that my grandma no longer with us, my Tia has taken the unofficial title of family cook. I hope she doesn’t get mad at me for veganizing it!
The Recipe: Spicy Vegan Tortilla Soup
If you can’t find fresh epazote use dried, or you can also use cilantro.
If you would like your soup to be spicy, add 2 chipotle chiles instead of one.
The tortillas and the chile pasilla are traditionally fried.
You want to add the tortillas to the soup right before eating.
You can substitute maggi seasoning sauce with soy sauce.
Zucchini would be a great addition to this soup.
Enjoy!!
Spicy Vegan Tortilla Soup
This spicy vegan tortilla soup, is not your typical tex-mex, cumin and chili powder seasoned soup. The broth for this soup is simmered with epazote, chile morita, tomato, onion, garlic, and chipotle, then garnished with fried or baked tortilla strips, baked tofu, crispy chile ancho, and avocado.
Place the tofu and tortilla strips on a sheet tray lined with parchment paper. Bake for approximately 20 min. or until the tortillas are crispy and the tofu is slightly browned. Remove from oven and set aside.
In the meantime, bring water to a boil in a small pot and add whole tomatoes. Reduce heat and gently simmer for 3-4 min., or until tomatoes are soft and the skin begin to fall off them. Set tomatoes aside.
In a blender, puree cooked tomatoes, onion, chile morita, chipotle chiles, 2 ½ cups of HOT vegetable stock, tomato puree, garlic, and soy sauce until smooth.
Heat a large pot to medium heat and add the tomato-chile puree to it. Let it simmer for 1-2 minutes, until it slightly thickens and changes color. Add the rest of the vegetable stock, epazote spring, and baked tofu to the pot and bring to a simmer. Let simmer for 15 min. and season to taste.
Garnishes:
Toast the pasilla chile on a comal or saute pan set to medium heat, until crispy but not burnt. Cut into strips
Remove epazote sprig from pot, and serve soup in bowls.
Serve soup with assorted garnishes (baked tortilla strips, avocado, almond crema, toasted chile pasilla, and limes).
Video
Notes
You can fry the tortilla strips for a crispier outcome, and traditionally the chile pasilla for the garnish is also fried in oil. I prefer my tortilla soup without the crema, but that’s up to you. If you can't find fresh epazote use dried, or you can also use cilantro. If you would like your soup to be spicy, add 2 chipotle chiles instead of one.
I have fallen in love with sweet potatoes. I actually used to dislike them, but during my pregnancy I craved them and now I can’t get enough of them. These sweet potato and carrot tinga tacos are one of the many ways you can use sweet potatoes. The shredded carrots and sweet potatoes are stewed with onion, garlic, and a tomato-chipotle sauce. The sweet potatoes make this dish just a bit sweet, the chipotle-tomato sauce adds a tanginess that will keep you coming back for more, and the avocado gives it a luscious creaminess. Serve on warm tortillas for tacos or on tostadas smothered with beans.
Traditionally, tinga is a shredded pork dish that originates from Puebla. It is also commonly made with chicken or beef. For another vegan option you could use jackfruit or hearts of palm. The best thing about this recipe though is that it’s super easy to make and only requires a couple of ingredients. I make a less spicy version for my kids and they love it!
Our baby is now 2 months old, and I’m trying to get back into the rythm of things, testing recipes, posting, and recording videos. I am planning on finally launching a youtube channel in the next couple of weeks, but I have to say it makes me really nervous. If you have any suggestions, words of encouragement, or recipe requests I am all ears. Enjoy!!
The Recipe: Sweet Potato and Carrot Tinga Tacos
Make sure to cook the tinga until the sweet potatoes and carrots are tender. The texture should not be crunchy. Enjoy!
Sweet Potato and Carrot Tinga Tacos
Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.
In a large sauté pan over medium-heat, add water and onion, cook for 3 -4 minutes, until the onion is translucent and soft. Add the garlic and continue to cook, stirring for 1 minute.
Add sweet potato and carrot to the pan and cook for 5 min stirring often.
Sauce:
Place the diced tomatoes, vegetable stock, oregano, and chipotle peppers in the blender and process until smooth.
Add chipotle-tomato sauce to the pan and cook for 10-12 minutes, stirring occasionally, until the sweet potatoes and carrot are cooked through. If necessary add more vegetable stock to the pan.
Serve on warm tortillas and top with avocado slices.
Video
Notes
Increase or decrease spiciness by adding or removing some of the chipotle peppers. You can also serve on tostadas smothered with refried beans.
I am obsessed with this creamy chipotle pasta. The sauce is so easy to make and pretty amazing when you realize that a couple of almonds can make a beautiful cream sauce. The smokiness of the chipotle and the acidity of the lemon juice make it irresistible.
The sauce contains only 6 ingredients almonds, water, almond milk, chipotle, garlic, and lemon juice. Simply place everything in your blender and process until smooth. If you do not have a high powered blender you can soak the almonds overnight. I use raw unpeeled almonds because I prefer their flavor, but if you want an extra creamy sauce you can use blanched almonds or cashews. The sauce shouldn’t be heated because it could break, so when your pasta is done simple toss it with the sauce in a bowl. There is no need heat the pasta and sauce again in pan.
The method for making this sauce was inspired by a sauce made in California called Bitchin’ Sauce. If you live in Cali, you should definitely check it out.
I perfected this recipe while I was living in Hawaii, but it a very homestyle Mexican recipe. The kind that moms and grandmas make at home to feed large crowds. This was one of my favorites before going vegan, so it was only natural that I made a vegan version of this. You can also make a version of this with poblano peppers.
The Recipe: Vegan Creamy Chipotle Pasta
The sauce is best used immediately.
You can use cashews instead of almonds if you prefer.
I also love pouring this sauce on top of my baked potatoes or as a sauce for my chiles rellenos.
If you do not have a high powered blender: Pour boiling water on top of almonds and let sit overnight. Remove skins by pressing the almond between your fingers. The skin should pop off easily. Reduce the amount of water in the recipe to 1/4 cup, then add more if needed to adjust consistency.
Enjoy!
Vegan Creamy Chipotle Pasta
This vegan creamy chipotle pasta is super easy to make and absolutely delicious!
1Chipotle pepper in Adobo,(only one of the peppers in the can)
1cloveGarlic
3/4cupWater
1/2cupTomato,fire roasted, canned
1tbsp.Lemon juice,fresh
1/2lb.Spaghetti,whole wheat
1tbsp.Cilantrochopped
Instructions
Place the almonds, almond milk, water, chipotle, garlic clove, roasted tomato, and lemon juice in a blender and process until smooth. Season with salt and pepper.
Boil pasta according to the instructions on the box. Drain and place in a large bowl.
Pour chipotle sauce over pasta and mix well.
Serve with chopped cilantro on top.
Video
Notes
This sauce is best served immediately. Use oil instead of almond milk for a creamier sauce.If you do not have a high powered blender: Pour boiling water on top of almonds and let sit overnight. Remove skins by pressing the almond between your fingers. The skin should pop off easily. Reduce the amount of water in the recipe to 1/4 cup, then add more if needed to adjust consistency.
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Whenever I’m coming down with a cold, all I want is a caldo Tlalpeño. In this vegan authentic caldo Tlalpeño zucchini, potatoes carrots, and rice simmer in a chipotle vegetable broth. It is a comforting traditional home cooked meal. This post is also available in Spanish.
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.
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.
So what makes an authentic caldo tlalpeño? As always the recipes can vary from state to state in some states the broth is tomato based and in some states it is not. The veggies can vary as well and some states do not add rice to the soup. What I find does not vary is the addition of chipotle peppers and avocado as a garnish. What is your favorite way of preparing caldo tlalpeño?
To make this recipe vegan I decided to simply omitt the chicken, but if you’re looking for a more meaty flavor you could add mushrooms or jackfruit. To give this a more chickeny flavor I recommend Better Than Bouillon No Chicken Base
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
Pour in vegetable stock and cilantro sprigs in a large pot, and bring to a simmer.
Add rice and simmer for 4 minutes.
Add potatoes and simmer for 4 minutes.
Add carrots and simmer for 4 minutes.
Add chipotle in adobo and zucchini and simmer for 5 minutes.
Add chickpeas and simmer for 6-7 minutes or until all the vegetables and rice are tender.
Season with salt and pepper.
Serve with avocado cubes and lime wedges.
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.
These vegan cauliflower tempura bites (cauliflower tortitas) in a tomato-chipotle sauce are one of my favorite lent side dishes. Traditionally the tortitas are dropped in an egg batter and fried, but for this version of the batter, I’ve essentially made an eggless tempura batter. The tomato-chipotle sauce gives this dish the acidity and spiciness that pairs very well with the crunchiness of the cauliflower
Every time lent and Easter comes around I get very homesick. Holy Week and Easter are a big deal in Mexico and our family has a set of traditions we practice every year. Every Friday in lent we enjoy comida de cuaresma(lent food) which includes things like tortitas de camaron, lentejas, caldo de mariscos, shrimp cocktails,capirotada, tortitas de coliflor, tortitas de papa, etc. I can’t get those things around here, or at least I haven’t found a place that serves traditional lent food, so I’ve adapted some of these dishes to be vegan.
One of the other traditions that we really enjoy and we can do here is Mexican confetti eggs. I’ve been saving my eggs since February and we’ve already started painting some. It’s so fun to watch the kids smash the eggs on each other’s heads and the colorful confetti jump out every where. Now all I have to do is find a family who will adopt us for Easter since the hubby is working. Sigh.
Enjoy!
The Recipe: Vegan Cauliflower Tempura Bites in Tomato Chipotle Sauce
Place all the ingredients for the sauce in the blender and process until smooth.
Bring sauce to a simmer in a sauce pot set to medium heat. Simmer for 5-7 minutes, season with salt and pepper. Set aside.
Sift the flour and cornstarch into a large bowl. Add the salt and soda water. Whisk until combined. The batter should have the consistency of a thick pancake batter. Add more water as necessary.
Heat oil in a large pot or Dutch oven to 350°F.
Once the oil is hot, use your hands to drop the cauliflower in the batter and then into the oil. Fry for 2-3 min. on each side or until the batter is crispy and slightly golden.
Remove from oil and place on a plate or tray lined with paper towels. Serve with spicy tomato sauce.
Notes
For a healthier version, season the cauliflower with salt, pepper and 1 tbsp. of oil. Roast the cauliflower in the oven at 450F for 20 min.
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?
Yay! Success!!
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!
