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This Mexican fava Bean soup or Sopa de Habas is another classic Lenten dish. The fava beans are cooked until tender then simmered with onion, jalapeño, tomato and cilantro. It is a comforting soup for a cold day or a perfect start to a Lenten meal.

This Mexican fava Bean soup or Sopa de Habas is another classic Lenten dish. The fava beans are cooked until tender then simmered with onion, jalapeño, tomato and cilantro.
Mexican Lent food is some of my favorite, because it’s when there are more vegetable dishes available like nopales, chicales, and lentejas. My family owns a restaurant in Mexico, which ironically is a steak house type of restaurant. There’s also a lunch buffet, and during Lent the buffet includes all sorts of veggie dishes.

This Mexican fava Bean soup or Sopa de Habas is another classic Lenten dish. The fava beans are cooked until tender then simmered with onion, jalapeño, tomato and cilantro.

I guess it’s kind of funny that I crave Lenten dishes, since now I don’t eat meat anyway. Some of my other favorite Lenten dishes that I’ve successfully veganized are capirotada, cauliflower fritters, vegan shrimp cocktail, cauliflower ceviche, and aguachile. What are some of your favorite Lent dishes?

The Recipe: Mexican Fava Bean Soup (Sopa de Habas)

  • The consistency of this soup can be creamy or chunky. It’s up to you.
  • The fava beans are dried favas, not fresh.
  • You should be able to find them without a problem in your grocery store.
  • You could also make this recipe with chickpeas.
  • Adding nopales to this is another popular way to eat this soup

This Mexican fava Bean soup or Sopa de Habas is another classic Lenten dish. The fava beans are cooked until tender then simmered with onion, jalapeño, tomato and cilantro.

This Mexican fava Bean soup or Sopa de Habas is another classic Lenten dish. The fava beans are cooked until tender then simmered with onion, jalapeño, tomato and cilantro.
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Mexican Fava Bean Soup (Sopa de Habas)

Total Time 1 hour 30 minutes
Servings 4 Servings
236 kcal
Author Dora S.

Ingredients

  • ½ lb. Dried shelled fava beans, cleaned and rinsed
  • 2 Sprigs of cilantro
  • ½ Yellow Onion, peeled
  • 1 cup Diced yellow onions
  • 2 Garlic cloves, minced
  • 1/2 - 1 Jalapeño, minced
  • 3 Roma tomatoes, diced

Garnish:

  • 1 Toasted chile pasilla
  • 1/2 cup Diced tomato

Preparation

  1. If possible soak the fava beans overnight.
  2. The following day, place fava beans in a large pot and cover with water. Add cilantro sprigs and half onion. Bring to a simmer and let cook for 50 min. to an hour or until fava beans are soft and falling apart. (Or cook in instant pot set to manual, high pressure for 20 min.)
  3. While the fava beans are cooking, set a large sauté pan to medium heat. Add ¼ cup of water and add diced onions. Let onion cook for 3-4 minutes until tender and translucent.
  4. Add minced garlic and jalapeño and let cook for 2 more minutes. If onion begins to stick add a little more water or veg stock to the pan.

  5. Add diced tomatoes and cook for 5-6 minutes or until tomatoes have broken down.
  6. Once the fava beans are cooked, add the tomato mixture to the pot and simmer for 7-8 minutes. Season with salt and pepper.
  7. Garnish with diced tomatoes and toasted chile pasilla

Chef's Notes

You can puree the soup for a smoother texture or leave it chunky. Cooked nopales are a great addition to this soup.

Nutrition Facts
Mexican Fava Bean Soup (Sopa de Habas)
Amount Per Serving (1 bowl)
Calories 236 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 17mg 1%
Potassium 886mg 25%
Total Carbohydrates 42g 14%
Dietary Fiber 16g 64%
Sugars 7g
Protein 16g 32%
Vitamin A 22.9%
Vitamin C 17.8%
Calcium 8.7%
Iron 24.8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Mexican Fava Bean Soup (Sopa de Habas)
Amount Per Serving (1 bowl)
Calories 236 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 17mg 1%
Potassium 886mg 25%
Total Carbohydrates 42g 14%
Dietary Fiber 16g 64%
Sugars 7g
Protein 16g 32%
Vitamin A 22.9%
Vitamin C 17.8%
Calcium 8.7%
Iron 24.8%
* Percent Daily Values are based on a 2000 calorie diet.

What is capirotada? Well, according to google it’s Mexican bread pudding, but that’s not quite right. It differs greatly from American bread pudding because it does not have a custard base. It is toasted bread soaked in a piloncillo, cinnamon, and clove syrup, then layered with bananas, peanuts, raisins and toasted coconut. Traditionally it contains cheese, but for the vegan version I have simply omitted it. Piloncillo is unrefined whole cane sugar, and it has a very unique flavor.

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.

This vegan capirotada (Mexican bread pudding) screams it’s Friday in lent. I realize it’s Thursday, but you know how it is when you have three kids demanding every minute of your attention. The other thing you should now is that my husband hates this dessert. Maybe hate is too strong a word, let’s just say he dislikes it very much. Though, I know many of you would agree that this is a dessert Mexicans hold close to their hearts, because it most likely reminds us of a special person who would make it without fail during lent.

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.

Easter is right around the corner, and I’ve kind of been procrastinating like I always do. Also this year Karina’s birthday is on Easter. Any ideas for a vegan Easter-birthday party menu?

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.

The Recipe: Vegan Capirotada

  • You can refrigerate the leftovers and eat it hot or cold.
  • If you cannot find bolillos feel free to use a baguette instead.
  • Toast the bread very lightly.
  • Feel free to add vegan cheese if you like. Enjoy!

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.
4.5 from 2 votes
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Vegan Capirotada

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Author Dora Stone

Ingredients

  • 5 Bolillos, large, stale, cut into 3/4 inch slices
  • 8 oz Piloncillo (1 cone)
  • ½ Ceylon Cinnamon stick
  • 4 cups Water
  • 2 Cloves, whole
  • 2 Bananas, sliced into rounds
  • ½ cup Raisins
  • ½ cup Roasted peanuts
  • ¼ cup Coconut, shredded, toasted, unsweetened
  • 2 tbsp. Sprinkles

Preparation

  1. Turn on oven broiler on high.
  2. Place sliced bread on a sheet tray and place under broiler 1 -2 min. or until bread is golden brown.
  3. Flip the pieces of bread over and repeat the process. Remove from oven and set aside.
  4. Preheat oven to 350F
  5. In a small sauce pot, bring water, piloncillo, clove, and cinnamon to a boil. Turn down to a simmer and stir until the piloncillo has dissolved. Strain and place liquid back into the pot.
  6. Add the raisins, and ¼ cup of the roasted peanuts to the liquid and bring back up to a simmer. Take off heat and set aside.
  7. Line the bottom of an 8 X 8 square pan with a layer of bread. Pour ¼ of the liquid over the bread and cover with banana slices, raisins, and peanuts. Add another layer of bread and repeat the process. You should be able to fit 3 layers of bread.
  8. When the final layer of bread has been laid down, pour the remaining liquid on top and cover with banana slices, toasted coconut, ¼ cup of remaining peanuts, and some sprinkles.
  9. Cover with aluminum foil and bake for 15 to 20 min. or until syrup is absorbed. Remove from oven and let rest for 20 min. then serve

Chef's Notes

Refrigerate leftovers. Can be eaten hot or cold. If you cannot find bolillos use baguette or french bread.

 

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.

This recipe for vegan cauliflower tempura bites in a spicy tomato-chipotle sauce is a satisfying and crunchy dish. The batter has no eggs!

This recipe for vegan cauliflower tempura bites in a spicy tomato-chipotle sauce is a satisfying and crunchy dish. The batter has no eggs!

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.

This recipe for vegan cauliflower tempura bites in a spicy tomato-chipotle sauce is a satisfying and crunchy dish. The batter has no eggs!

This recipe for vegan cauliflower tempura bites in a spicy tomato-chipotle sauce is a satisfying and crunchy dish. The batter has no eggs!

Enjoy!

The Recipe: Vegan Cauliflower Tempura Bites in Tomato Chipotle Sauce

Cauliflower tortillas are cauliflower tempura bites in a spicy chipotle-tomato sauce.
5 from 1 vote
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Vegan Cauliflower Tempura Bites

Cook Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Author Dora Stone

Ingredients

Batter

  • 1 cup AP Flour
  • 1 cup Cornstarch
  • 1 ½ cups Soda water
  • 1 tsp. Salt, kosher
  • 1 Cauliflower, large, cut into florets
  • 2-3 cups Vegetable oil

Sauce

  • 1 can (14.5 oz.) Diced tomatoes
  • 2 cloves Garlic, peeled
  • ¼ Onion, chopped
  • 1 Chipotle pepper in adobo (1 pepper)
  • ½ cup Vegetable stock

Preparation

  1. Place all the ingredients for the sauce in the blender and process until smooth.
  2. 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.
  3. 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.
  4. Heat oil in a large pot or Dutch oven to 350°F.

  5. 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.
  6. Remove from oil and place on a plate or tray lined with paper towels. Serve with spicy tomato sauce.

Chef's 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.