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Fideo soup is what Mexican childhood memories are made of. It is a warm comforting soup made with a tangy tomato base and golden brown noodles. It is so popular with moms because it is very easy to make, and kids love it because what kid doesn’t like noodles?

How to Make Sopa de Fideo

So what makes a sopa de fideo authentic?? I think the only true answer to this would be, that the most authentic sopa de fideo is the one your mamá used to make. So go ahead and ask her for the recipe!! Though I find that every cook adds their own touch to it, some may add cilantro, chipotle or jalapeños. There are also several variations of sopa de fideo that are well-known like sopa de fideo con frijoles, sopa de fideo with albondigas, and sopa seca de fideo. 

Regardless of how your mom makes it or the different variations, the base of this soup consists of blending tomatoes, onion, garlic, and broth and pouring that over very thin noodles that have been sauteed until golden brown. More vegetable broth is added then everything is simmered until tender.

I like to add zucchini to mine for nutritional purposes, but my mom never added zucchini to hers. My mom usually made hers a sopa de letras, using alphabet pasta instead of angel hair to make it fun for us. To make this vegan, I simply used vegetable stock instead of chicken stock.

The Recipe: Fideo Soup

  • For this version, I used canned tomatoes because tomatoes are not in season right now. If it’s summer I recommend you use fresh tomatoes.
  • You can add zucchini, carrots, beans or potatoes to this for higher nutritional value.
  • You can also make this soup using alphabet pasta to make sopa de letras.
  • To make this recipe without oil set the pot to medium-low heat and add the noodles. Dry toast the noodles until golden brown stirring constantly, about 3 minutes. Continue with the rest of the recipe as written.
  •  I like to add a sprig of cilantro with the zucchini, but that is completely optional.
  • For a lot of us, the food memory of this soup is associated with the flavor that knorr chicken flavor bouillon gives to the soup. To substitute this, I recommend using Better than Bouillon No Chicken Base.

 

4.82 from 11 votes
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Sopa de Fideo (Mexican Noodle Soup)

How to Make Sopa de Fideo? It is a warm comforting soup made with a tangy tomato base and golden brown noodles. Kids love it!!
Course Soup
Cuisine Mexican
Keyword fideo soup, mexican noodle soup, sopa de fideo
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 servings
289 kcal
Author Dora S.

Ingredients

  • 1 tbsp. Oil (optional)
  • 8 oz. Angel hair pasta or whole wheat thin spaghetti, broken into 1 in. pieces
  • 1 can (14.5 oz) Diced tomatoes or 2 cups of fresh diced tomatoes
  • 1/2 Onion, white, chopped
  • 3 Garlic cloves, peeled
  • 10 cups Vegetable stock
  • 1 Mexican zucchini, diced
  • 1 Lime, cut into quarters

Preparation

  1. In a medium pot get your vegetable stock boiling hot and set aside.
  2. Set a large pot to medium heat and add oil. Once the oil is hot add broken up noodles and toss to coat in oil. Continue to cook until noodles are golden brown, about 3 minutes.

  3. While the noodles are browning, place the tomatoes, onion, garlic, and 2 cups of the vegetable stock in the blender and process until smooth.
  4. Strain this mixture directly into the golden noodles still in the hot pot. Stir to prevent the noodles from sticking.
  5. Let mixture simmer for 1 minute. Add the rest of your stock and set heat to high. Add zucchini and cook noodles at a low boil until noodles are al dente and zucchini is tender. Stir often. Season.

  6. Serve with a wedge of lime so everyone can add as much lime juice as they like. 

Chef's Notes

  • For this version, I used canned tomatoes because tomatoes are not in season right now. If it's summer I recommend you use fresh tomatoes.
  • You can add zucchini, carrots, beans or potatoes to this for higher nutritional value.
  • You can also make this soup using alphabet pasta to make sopa de letras.
  • To make this recipe without oil set the pot to medium-low heat and add the noodles. Dry toast the noodles until golden brown stirring constantly, about 3 minutes. Continue with the rest of the recipe as written.
  •  I like to add a sprig of cilantro with the zucchini, but that is completely optional.
  • For a lot of us, the food memory of this soup is associated with the flavor that knorr chicken flavor bouillon gives to the soup. To substitute this, I recommend using Better than Bouillon No Chicken Base
Nutrition Facts
Sopa de Fideo (Mexican Noodle Soup)
Amount Per Serving
Calories 289 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 2358mg103%
Potassium 283mg8%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 8g9%
Protein 8g16%
Vitamin A 1350IU27%
Vitamin C 10.5mg13%
Calcium 27mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Are you looking for more Mexican soup recipes?? Try this pozole verde, pozole rojo, vegan tortilla soup, vegan caldo de res, and this vegan albóndiga soup. 

 

This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. They are ground down in an authentic Mexican molcajete. It is a staple in all Mexican homes, super easy to make, even if you don’t have a molcajete, and it adds a perfect touch of spiciness to any meal.

Charred tomatoes, peppers, and onion in a sheet tray lined with foil.

This recipe is from our housekeeper Polita, or I should say my parents’ housekeeper. I wish I had a housekeeper!!! She has worked with us for over 20 yrs. She was my nanny, as well as the house cook, and seamstress. Over the years she has become more of a companion for my mother and a beloved part of our family.

Garlic in a molcajete for salsa molcajeteada

Garlic ground to a paste in the molcajete

Let me tell you she likes her salsa hot!! She makes it in my mom’s molcajete, which I desperately tried to get here to give to me, but she refused. I can have it when she’s dead, she said. Because of this I had to buy a molcajete from Sur la Table!! It’s actually harder than you would think to find a good quality molcajete in the US. It might be easier now from Amazon than a couple of years ago.

Peppers ground to a paste in the molcajete

Be careful of cheap molcajetes because they might be made with cement and not volcanic stone. There are ways to tell if your molcajete is made with cement or volcanic rock. Usually a molcajete made with cement will not release any grit or if it does it will be a fine powder. A real volcanic rock molcajete will release grit into your food until it is properly seasoned.

Two tomatoes on top of chile puree in the molcajete

Once you determine that your molcajete is real, you will have to season it, unless you bought it already seasoned. To season it you basically have to grind a mixture of rice and a little bit of water, over and over again until the paste comes out white. You can see step-by-step instructions here.

Salsa molcajeteada in a large molcajete surrounded by tomatoes, cilantro, and garlic

Now you’re all set! When I use the molcajete to make salsa I feel so connected to my roots and my people. I don’t know if it’s the repetitive motion that gets you thinking, but just to think that hundreds of years have passed, and I can still make salsa the way my great-great grandma did is something truly special.

making salsa

 

The Recipe: Salsa Molcajeteada

  • Warning!! This salsa is hot. If you would like a medium heat to your salsa omit the serrano peppers. If you can find them use chilaca peppers instead of anaheim.
  • To make this recipe even quicker you can place your peppers, tomatoes, garlic, and onion under your oven broiler set to HIGH until they are charred. Be sure to flip them halfway through so they char evenly.
  • If you do not have a molcajete you can use a blender or food processor. Simply place all the cooked ingredients in the machine and pulse until the desired consistency is reached. I prefer it on the chunky side.
  • Enjoy!!

Salsa molcajeteada in a large molcajete surrounded by tomatoes, cilantro, and garlic

4.09 from 12 votes
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Salsa Molcajeteada

This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. Made in an authentic molcajete.
Course Side Dish
Cuisine Mexican
Keyword authentic mexican salsa, molcajete salsa
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 cups
99 kcal
Author Dora Stone

Ingredients

  • 3 Plum tomatoes, small
  • 1 Beefsteak tomato
  • 1/4 White onion
  • 3 cloves Garlic, unpeeled
  • 1 Poblano Pepper
  • 1 Anaheim pepper
  • 1 Jalapeño
  • 2 Serrano Peppers
  • 1/2 tsp. Salt (plus more as needed)
  • 1/4 cup Chopped cilantro

Preparation

  1. Cut off the stems of the peppers and the tops of the tomatoes. 

  2. Heat a griddle or cast iron pan to high heat. Place all of the peppers, tomatoes, onion, and garlic on the griddle until they become soft and slightly blackened, about 7-10 min. (See note)

  3. Flip peppers, tomatoes, onion, and garlic and continue to char for another 5- 7 minutes. (The garlic will be done before the peppers and onions are finished cooking. Simply remove them from the griddle.)

  4. Remove ingredients from griddle and set aside. Peel most of the dark burnt skin off of the tomatoes and chiles. You can leave a little bit for the smoky flavor. Peel the garlic. 

  5. To start grinding ingredients in molcajete, place 1/2 tsp. of salt and the garlic in the molcajete. Grind down until a thick paste has been made. 

  6. Add the onion and grind down to a paste. Add the peppers and grind down one by one until you have the desired consistency. Add the tomatoes one by one and keep grinding. Chop cilantro and add it to the molcajete. Season to taste and serve. 

  7. If you do not have a molcajete you can use a blender or food processor. Simply place all the cooked ingredients in the machine and pulse until the desired consistency is reached. I prefer it on the chunky side.

Chef's Notes

Warning!! This salsa is hot. If you would like a medium heat to your salsa omit the serrano peppers. If you can find them use chilaca peppers instead of anaheim. 

To make this recipe even quicker you can place your peppers, tomatoes, garlic, and onion under your oven broiler set to HIGH until they are charred. Be sure to flip them halfway through so they char evenly.

If you do not have a molcajete you can use a blender or food processor. Simply place all the cooked ingredients in the machine and pulse until the desired consistency is reached. I prefer it on the chunky side.

Nutrition Facts
Salsa Molcajeteada
Amount Per Serving
Calories 99
% Daily Value*
Sodium 115mg5%
Potassium 1000mg29%
Carbohydrates 22g7%
Fiber 6g25%
Sugar 12g13%
Protein 4g8%
Vitamin A 3440IU69%
Vitamin C 113.7mg138%
Calcium 50mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Did you know you could make a Mexican style crema with almonds?? That’s right, a delicious and smooth crema made without dairy! Most recipes call for cashews, but cashews are pretty expensive, so I stared using almonds instead and loved the result. In fact, I think almonds work better since they are not as sweet as cashews. This almond crema can be drizzled on your enchiladas, tacos, sopes, or pretty much any vegan Mexican dish.

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!

The best part of this crema is that it is very versatile. You can add chipotle to it and drizzle it on pasta, or you could add roasted poblano to it and make poblano cream enchiladas. You could even omit the garlic, and add a banana to make an almond banana yogurt.

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!

It is super easy to make and you don’t necessarily have to have a high powered blender. (I have a Vitamix , which was a wedding gift, that I love and use almost everyday.) If you do have a high powered  blender, you can be lazy like me and make this crema without peeling or soaking the almonds. If you don’t have a high powered blender you will have to soak the nuts the night before, peel them, then blend them.

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!

Mexican crema is much thiner than than sour cream, so if you’re looking for a sour cream recipe simply reduce the amount of liquid in this recipe. The possibilities are endless with this almond crema!

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!

The Recipe: Almond Crema

If you have a high powered blender:

  • Add nuts as is, just make sure to blend until the sauce is very smooth.

If you have a regular blender:

  • Soak raw almonds for at least 8 hrs.
  • Peel and blend.
Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!
4.75 from 4 votes
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Almond Crema

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!
Total Time 15 minutes
Servings 4 people (1 1/2 cups)
Author Dora S.

Ingredients

High Powered Blender Crema:

  • ½ cup Almonds raw
  • 1 clove Garlic
  • ¾ cup Water
  • ¼ cup Almond milk unsweetened ( or vegetable oil)
  • 1 tbsp. Lemon juice fresh

Regular Blender Crema:

  • ½ cup Almonds raw
  • 1 clove Garlic
  • ¼ - ½ cup Water
  • ¼ cup Almond milk unsweetened (or vegetable oil)
  • 1 tbsp. Lemon juice fresh

Preparation

High Powered Blender Crema:

  1. Place the almonds, garlic, water,almond milk, and lemon juice in the blender and process until smooth. Season with salt and pepper.

Regular Blender Crema:

  1. Boil water in a small pot and pour over almonds. Let sit overnight at room temperature.
  2. The following day peel the almonds. The skins should pop right off.
  3. Place the almonds, garlic, almond milk, and lemon juice in the blender. Add ¼ cup of water and process until smooth.
  4. If it is too thick, add the remaining ¼ cup of water.
  5. Season to taste with salt and pepper.

Chef's Notes

If you don't mind using oil, use it in place of the almond milk for a smoother sauce.

 

This post contains affiliate links.

Have you guys heard of Eddie Garza? This past December he published his first book Salud! Vegan Mexican Cookbook and I was thrilled to receive a copy, and to share with you this recipe for Mashed Potato and Poblano Flautas.

image1

Eddie is the Senior Manager of food & nutrition at the Humane Society of the United States. He is very passionate about teaching the Hispanic and Latino community about healthy plant-based eating. He often appears on TV giving demonstrations, and he travels around the US and Mexico giving cooking classes. I had the opportunity to speak to him over the phone and I was touched by his energy and dedication.

mashed-potato-poblano-flautas

¡Salud! Vegan Mexican takes traditional Mexican dishes and recreates them to be healthy and plant-based. You can find everything from tacos, burritos, enchiladas, tamales, and salsas. The recipes are very easy to follow and will appeal to the whole family.

My favorite part of the book is that it has both very traditional recipes and some not so traditional ones taken straight out of Eddie’s childhood. (Eddie’s family is from Mexico, but he was born and raised in Brownsville, TX.) My only complaint is that I wish the book had more pictures.

If you are new to veganism or Mexican food you won’t have to worry. Eddie goes over the basics, and does a very good job describing ingredients and cooking techniques. My favorite recipes so far are the Mashed Potatoes and Poblano Flautas, Amaranth Granola with Oats and Mexican Chocolate, Seven Seas Soup, and the Spicy Eggplant Barbacoa Tacos. The book is available for purchase on Amazon, itunes, and Barnes & Noble.

potato-poblano-flautas-10

The Recipe: Mashed Potato and Poblano Flautas

These crispy golden flautas are filled with mashed potatoes spiced with poblano peppers, garlic, onion, and cumin. They can be baked or pan fried to a crisp. Your kids will love them! Serve with your salsa of choice, or you can serve them with this Spicy Avocado Sauce for Tacos.

These Mashed Potato and Poblano Flautas from Salud Vegan Mexican Cookbook are golden, crispy, and filled with creamy mashed potatoes and poblano.
4.15 from 7 votes
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Mashed Potato and Poblano Flautas

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 flautas
Author Eddie Garza

Ingredients

  • Nonstick cooking spray
  • 1 tsp. Vegetable oil
  • 1/2 Onion, white, diced small
  • 1 Poblano chile, diced small
  • 1 tsp. Whole cumin seeds
  • 1 tsp. Salt
  • 1/2 tsp. Freshly ground black pepper
  • 3 Garlic cloves, minced
  • 2 Russet potatoes, baked or microwaved, skins discarded
  • 1 tbsp. Almond milk, unsweetened
  • 12 Corn tortillas

Preparation

  1. Preheat the oven to 425°F. Lightly spray a nonstick baking sheet with a nonstick cooking spray.

  2. Heat the oil in a large skillet over medium-high heat. Sauté the onion and poblano chile for 4 to 5 minutes, or until the onion is translucent. Add the cumin seeds, salt, pepper, and garlic. Sauté 4 more minutes. Remove from the heat.

  3. In a large bowl, mix together the onion mixture, cooked potato, and almond milk. Mash well. Some visible chunks are fine.

  4. Warm the tortillas until they are pliable.

  5. To assemble the flautas, place 2 tbsp. of potato filling in each tortilla and roll it up tightly. Place on the prepared baking sheet. Repeat until all the tortillas are rolled up.

  6. Lightly spray the flautas with nonstick cooking spray and place in the oven. Bake 10 to 12 minutes , or until the edges of the tortillas are brown and crispy. Turn the pan halfway through the cooking time for even cooking.

I received a free copy of this book, but all opinions and thoughts are my own.

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.

 

 

Beans, beans, beans it seems people either love them or hate them. Guess which one of those is me? I love them of course. Growing up in a Mexican household, beans were just a part of everyday life, and I mean everyday. I have created one of my favorite recipes for you, vegan frijoles charros. This recipe is an adaptation of the recipe my dad uses at his restaurant.  Frijoles charros, depending on what part of Mexico you are in, include chorizo, sausage or bacon. Sometimes the recipe includes a combination of all three of them. I made a big batch of my homemade vegan chorizo the other day and decided to use that instead. The result was a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.

This Vegan Frijoles Charros recipe results in a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.

This Vegan Frijoles Charros recipe results in a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.

The holidays are creeping up on me so fast. I’m not ready. Pumpkin season is here, even in Hawaii. We went and picked out a pumpkin at Aloun Farms last week and it was so hot that day! It made us long for when we lived on the east coast and we would go pumpkin picking and playing in a corn maze in cool fall weather. However, I’m looking forward to making pumpkin marmalade and candied pumpkin with coconut whipped cream. Speaking of holiday food, my book Vegan Tamales Unwrapped is now available on Amazon in kindle format and I am really excited about it. I’m hoping this will help reach more people and spread the tamal love.

This Vegan Frijoles Charros recipe results in a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.

Making vegan tamales doesn't have to be complicated. With over 50 detailed pictures, this ebook will guide you step-by-step in the tamal making process.

 

The kids have developed an obsession with Bob Ross and it’s the cutest thing. The Joy of Painting is now on Netflix and it’s the perfect before bed TV. The kids find it to be super calming and interesting. So much so, that they now ask to watch it every night and there has even been some tears when there’s no time to watch it. There’s just something about his voice that is so soothing. I am certainly glad to get a break from Mickey Mouse and Pokemon!

This Vegan Frijoles Charros recipe results in a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.

The Recipe: Vegan Frijoles Charros Recipe

My dad’s original recipe uses bacon, but can use vegan sausage or vegan chorizo instead. When I make these beans I almost aways use them to make “refried” beans. I just strain some of the liquid out of the beans and puree them in the blender until they have the consistency of refried beans, no oil needed. Enjoy!

This Vegan Frijoles Charros recipe results in a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.
4.17 from 12 votes
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Vegan Frijoles Charros Recipe (Mexican Cowboy Beans)

Total Time 2 hours
Servings 6 servings
Author Dora Stone

Ingredients

  • ½ lb. Pinto beans, dried
  • 1 Onion, white, large
  • 3 cloves Garlic, crushed
  • 2 sprigs Cilantro
  • ¼ cup Vegetable stock or water
  • 6 oz. (3/4 cup) Vegan chorizo (see note)
  • 2 Serrano chiles, minced
  • 1 Tomato, large, diced

Preparation

  1. Soak beans in water overnight.
  2. The next day, strain them and place in a large pot. Pour enough water into the pot to fill ¾ of the way.
  3. Cut your onion in half. Place ½ the onion, cilantro sprigs, and 3 garlic cloves into the pot with the beans. Reserve the other half of the onion.
  4. Bring water to a simmer and let beans cook until almost tender, approximately 1 ½ hours.
  5. While the beans are cooking heat a large sauté pan to medium-high heat. Add chorizo and sauté until slightly browned, about 4 minutes. While the chorizo is cooking, dice the other half of the onion.
  6. Remove chorizo from pan and set aside. Add ¼ cup of water, diced onion, and serrano peppers to the sauté pan. Sweat onion and chiles until tender and translucent about 4 – 5 minutes. Add tomato and let cook for 7-8 minutes more, or until the tomato has broken down and released all of its juices.
  7. Add this mixture, and the chorizo to the pot of beans and let simmer for 20 more minutes or until beans are completely tender. Season to taste with salt and pepper. 

  8. Before serving, remove the half onion, cilantro sprig, and garlic cloves from the beans. Season with salt and pepper

Chef's Notes

You can add vegan bacon or sausage to this as well. You can buy the vegan chorizo or you can make this homemade version.

 

 

 

Rice has been my nemesis for years. I don’t know why something so simple can be so complicated. Probably because I keep checking under the lid to see if it’s done! This was back when I cooked only with white rice, once I added brown rice to the mix, my complications doubled. That’s why it has taken me so long to finally come up with a good recipe for vegan Mexican brown rice. Some people also refer to it as Spanish rice, but it is all the same. I’m happy to say the kids enjoy brown rice as much as white. I think they don’t really care as long as it’s rice. They eat so much of it, that and noodles.

The perfect vegan Mexican brown rice, made with a very traditional recipe. It has just the right texture and balance of tomato-garlic flavor.

We went on another hike a couple of weeks ago, it’s called Manoa Falls. It’s a pretty popular hike, but not as well known as Diamond Head. This time my hubby went with us and we had a really good time. It takes about 30 minutes to get to the waterfall, and it’s a beautiful sight. It wasn’t too crowded and I would say it is of moderate difficulty. (Just on a side note, if you are ever in Hawaii, the state recommends not to go into the waterfall because there can be bacteria in the water called leptospirosis.) There are still many more hikes to explore, but I have been focusing on getting the hang of homeschooling and trying to post recipes at the same time! It has been a true exercise in patience.

The perfect vegan Mexican brown rice, made with a very traditional recipe. It has just the right texture and balance of tomato-garlic flavor.

We have been here 5 months and I think I’m beginning to get island fever. I keep dreaming about going on a road trip and I don’t even like driving! Then I wake up and realize I can’t go anywhere. What we should really do is visit Maui, I hear it is very vegan friendly, or someone needs to come visit me.

The perfect vegan Mexican brown rice, made with a very traditional recipe. It has just the right texture and balance of tomato-garlic flavor.

The perfect vegan Mexican brown rice, made with a very traditional recipe. It has just the right texture and balance of tomato-garlic flavor.

The Recipe: Vegan Mexican Brown Rice

The problem I have had with brown rice before is that I could never get it tender enough, so I decided to soak it overnight this time and I really like the results. I dare say it’s almost fluffy. The other really important part of this recipe is toasting the rice. I did it without oil and it worked just fine. Simply add the rice to a medium pot set to medium heat and stir until the rice begins to brown. Careful though, it’s very easy to burn. The toasting ads an aromatic touch to the rice. Enjoy!

The perfect vegan Mexican brown rice, made with a very traditional recipe. It has just the right texture and balance of tomato-garlic flavor.

The perfect vegan Mexican brown rice, made with a very traditional recipe. It has just the right texture and balance of tomato-garlic flavor.
4.25 from 4 votes
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The Perfect Vegan Mexican Brown Rice

Total Time 45 minutes
Servings 3 servings
Author Dora Stone

Ingredients

  • 1 cup Brown rice, long grain
  • ¼ Onion, white
  • 3 cloves Garlic
  • 1 ½ cups Tomato, diced
  • 1 tbsp. Tomato paste
  • 1 ½ cups Vegetable, stock or broth
  • ½ tsp. Salt, kosher
  • 1 cup Peas, frozen

Preparation

  1. Soak the brown rice in cold water overnight.
  2. Drain the rice. Set a medium pot to medium heat and add the rice. Stir often and let rice toast until golden brown, about 8-10 min.
  3. Meanwhile blend the tomato, onion, garlic, and tomato paste until smooth. Strain. You should end up with 1 cup of puree. If you don’t, add enough veg stock to make it one cup.
  4. Pour the tomato puree into the pot with the rice and let simmer for 2 minutes. Add the 1 ½ cups of vegetable stock. Add ½ tsp of salt and stir. Cover and turn heat down to a low simmer. Let cook for 35 – 40 minutes.
  5. Remove pan from heat and let rest covered for 7 minutes.
  6. Meanwhile drop peas in boiling water until tender, about 1 minute, drain.
  7. Add peas to rice and fluff with fork.

Chef's Notes

If you forgot to soak the rice, don’t worry. It will take just a bit longer to cook.

 

During the summer I probably make these calabacitas tacos once or twice a week. (Every mom in Mexico makes calabacitas, it is one of the most common side dishes.) They are super easy to make and they utilize all the wonderful summer produce available at the local farmer’s market. Tender zucchini, ripe tomatoes, sweet corn, and garlic stew together to make a satisfying, finger licking taco.

Traditionally calabacitas tacos are topped with crema and cheese. However, this time I have chosen to use avocado instead, but feel free to use my recipe for almond crema and macadamia nut cheese, or top with your favorite vegan cheese. If you would like to make this a heartier meal you can add baked tofu or your favorite beans.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

This week we went back to the Dole pineapple plantation to ride the train. The plantation has a little train that takes you on a tour of the plantation fields. The kids were more than happy to ride around on the train and spend time with their dad, and the view was amazingly beautiful. While at the plantation my husband and I were commenting that we were so ready for the summer to be over. There are so many tourists, everywhere, all the time. More than 8 million people visit Hawaii every year! It can get kind of crowded. I expect that around September or October things will slow down a bit, and we can enjoy some quiet time at the beach. Look at me sounding like a local!

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

I am in the process of planning the recipes for the next couple of months, and I want to know what YOU would like to see on the blog. There are many wonderful Mexican recipes that still need to be veganized, so tell me about your favorite Mexican dish or food memory and I will try my best to make it vegan and healthy-ish.

The Recipe: Summer Calabacitas Tacos

This has always been one of my favorite recipes and it is great in tacos, or served over rice with lentil picadillo. Enjoy!

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.
4.5 from 2 votes
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Summer Calabacitas Tacos

Cook Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Author Dora S.

Ingredients

  • 1/2 cup Vegetable broth
  • 1 cup Onion, white, finely diced
  • 3 cloves Garlic, minced
  • 2 ears Corn, large, cut into kernels
  • ¼ cup Vegetable stock or water
  • 2 Zucchini, large, cut into dice
  • 2 cups Tomato, diced (fresh or canned)
  • 10 Corn tortillas
  • 1 Avocado, sliced
  • 1 cup Favorite Salsa

Preparation

  1. In a large heavy bottomed pot, set to medium heat; sweat the onion in 1/4 cup of vegetable broth for 2 to 3 minutes until onion is translucent.
  2. Add corn and garlic and pour in remaining ¼ cup of vegetable broth, 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 5 minutes more, or until all the vegetables are tender.
  5. Season to taste, and serve on warm tortillas with avocado slices and salsa.

Chef's Notes

During the summer I probably make these calabacitas tacos once or twice a week. (Every mom in Mexico makes calabacitas, it is one of the most common side dishes.) They are super easy to make and they utilize all the wonderful summer produce available at the local farmer's market. Tender zucchini, ripe tomatoes, sweet corn, and garlic stew together to make a satisfying, finger licking taco.

Traditionally calabacitas tacos are topped with crema and cheese. However, this time I have chosen to use avocado instead, but feel free to use my recipe for almond crema and macadamia nut cheese, or top with your favorite vegan cheese. If you would like to make this a heartier meal you can add baked tofu or your favorite beans.

 

 

 

Macadamia Nut Queso Fresco

What can I say about vegan cheese? I don’t like it. I’m sorry, but I just don’t. Maybe it’s because I was a passionate cheese lover before going vegan. Oh did I love cheese! The stinkier the better. The vegan versions of cheese just don’t live up to my expectations, so I prefer to do without it. However, I decided to give it a try once more with this macadamia nut queso fresco, because you can’t drink a good glass of wine without cheese.

Macadamia Nut Queso Fresco

The Recipe: Macadamia Nut Queso Fresco

This cheese is perfect for a fruit and jam cheese plate, but also topped with a chipotle-pineapple salsa and some chips. The texture is light and easily spreadable. It has a touch of sweetness, but is savory in all the right ways.

Macadamia Nut Queso Fresco

Macadamia Nut Queso Fresco

The best part of it is that it is so easy to make. First you soak the macadamia nuts in water overnight. The following day you grind them in the food processor with garlic, oil, salt, and a bit of lime juice. This makes a sort of paste with the consistency of ricotta cheese. You wrap this paste in cheese cloth, squeeze out the excess liquid and leave in the fridge overnight. That’s it, your cheese is ready to eat.

Macadamia Nut Queso Fresco

 

Macadamia Nut Queso Fresco

macadamia-nut-queso-fresco5
4.2 from 10 votes
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Macadamia Nut Queso Fresco

Prep Time 25 minutes
Cook Time 1 day
Total Time 1 day 25 minutes
Servings 3 servings
Author Dora Stone

Ingredients

Queso Fresco

  • 1 cup Macadamia nuts, raw
  • 1 clove Garlic, peeled
  • 1 tsp. Lime juice, fresh
  • 1 tbsp. Olive or vegetable oil
  • 2 tbsp. Water
  • ½ tsp. Salt
  • 1 piece cheesecloth

Chipotle Pineapple Salsa

  • 1 Tomato, large
  • 1/4 Onion, white
  • 1 clove Garlic, unpeeled
  • ¼ cup Chopped pineapple
  • 1 Chile chipotle adobo (1 pepper)
  • 1 tbsp. Cilantro, chopped

Preparation

  1. For the queso fresco: soak the macadamias in water at room temperature overnight. The following day, drain the nuts and place in a food processor with the garlic, lime juice, oil, water, and salt.
  2. Process 1-2 minutes or until the nuts turn into a paste that resembles ricotta cheese. Taste and adjust seasoning.
  3. Wet a large piece of cheesecloth, approximately 12” X 12”. Place the paste in the center and a form it into a ball by gathering the edges of the cheesecloth around the cheese.
  4. Twist the top edges of the cheesecloth to tighten, give shape, and get rid of excess water in the cheese. Place the cheese bundle on a plate and let sit overnight in the refrigerator.
  5. The next day unwrap your cheese and serve.
  6. To make the salsa: boil water in a small saucepot. Drop tomato in and lower heat to a simmer. Simmer for 3-4 minutes or until the tomato begins to soften.
  7. While the tomato is simmering, set a large sauté pan to medium-high heat. Place the onion and garlic in the pan and let the high heat char them for 2 minutes on each side. Remove from pan, peel the garlic, and place them both in the blender.
  8. Remove the tomato from the water and add to the blender. Add the chipotle, cilantro, and pineapple to the blender and process until you reach the desired consistency. Season with salt and pepper.

Chef's Notes

If you cannot easily find raw macadamia nuts, you can substitute with blanched almonds.

 

 

Life is good right now, busy but fun. The kids are almost done with school and we’re looking forward to staying in our pj’s until well past 9am during the summer. The baby is probably going to be walking within a month, eek! We spent Mother’s day at a friend’s house celebrating her daughter’s first communion. Dylan gave me a beautiful cross he made at school and my hubby gifted me several outfits to update my wardrobe. I joke that he’s my stylist, but I really don’t have any fashion sense at all, so I need all the help I can get.

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

The Recipe: Roasted Garlic and Orange Guacamole

I’m a minimalist when it comes to guacamole. All I need is mashed avocado, a sprinkle of lime juice, and a dash of salt. That’s it! No fancy ingredients, fruits or anything else for that matter. That’s the way we always ate it at home, so it was a surprise to me when at culinary school I was asked for the best recipe for guacamole. I kind of just stared at the instructor, but I was thinking, ” A recipe? You don’t need a recipe to make guacamole.”

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

In reality, you can add pretty much anything to guacamole. This recipe is adapted from a Rick Bayless’s show, One Plate at a Time. The major difference is that he uses a grill to char the garlic, peppers, and onions and I use the broiler in my oven.

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

The recipe includes roasted garlic, which ads a beautiful smokiness to it. There are many ways to roast garlic as you can see in this post from Emma of cooknovel.com

I really enjoyed this guacamole, the acidity of the oranges contrasts the creaminess of the avocado, the smoky flavor of the roasted garlic and chiles permeates throughout, and finally the hint if sweetness from the orange brings it all together. Enjoy!

Roasted garlic and orange guacamole, sweet orange contrasts with the creamy avocado, the smoky roasted garlic and chiles permeate throughout

garlic orange guacamole
5 from 1 vote
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Roasted Garlic and Orange Guacamole

Recipe adapted from Rick Bayless's One Plate at a Time
Cook Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Author Dora Stone

Ingredients

  • 12 cloves Garlic, not peeled
  • 1 Red onion, thinly sliced
  • 4 Serrano peppers
  • 6 Avocadoes, medium-large, pitted, flesh scooped
  • 2 Oranges, large, cut into segments
  • To taste Lime juice, fresh
  • ¼ cup Cilantro, chopped

Preparation

  1. Set your oven broiler on high.
  2. Line a sheet tray with foil or parchment paper and place the garlic, sliced onion, and Serrano peppers on it.
  3. Place under broiler for 7 min. Remove the garlic from the oven and set aside. Flip the peppers and toss the onion so it chars evenly. Return to oven for 5 -7 more minutes or until the peppers and onion are charred, but not burnt. Chop the onion and peppers and set aside.
  4. Peel garlic and place in a molcajete, mortar and pestle or you can use your knife to turn the garlic into a paste.

  5. Place the garlic paste in a large bowl and add the chopped pepper and onion, avocado, and chopped cilantro. Mash with a potato masher to the desired consistency (I like mine chunky).
  6. Season with salt and pepper and lime juice to taste.
  7. Cut the orange supremes in half and fold them into the guacamole. Serve with your favorite chips.

Chef's Notes

To cut segments from oranges, cut both ends off the orange. Stand it up and cut away the rind and white pith with a knife. Using a pairing knife, slide the blade between one of the segments and the membrane. Cut until you reach the center of the orange, repeat on the other side of the segment.