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Disclaimer: The post is in partnership with Hernán & may include affiliate links.

What doesn’t go well with mole?? I don’t know, but I’m willing to test every possible combination to find out. Either way, you can’t go wrong with enmoladas (also known as mole enchiladas), filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
Once again I have partnered with Hernán mole to make this recipe super easy, and convenient. I have a confession to make: I probably have only made mole 3 times in my life! Making mole isn’t hard, but it is terribly time consuming, and requires over 15 different ingredients! That’s why I love using Hernan mole. In less than thirty minutes I can have dinner on the table.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!

It’s harder than you think to find a mole paste that is completely vegan and free of additives or preservatives. If you do find yourself in Mexico ask before eating mole, since it is often made with lard and chicken stock. Mole enchiladas is one of my go to dinners. I have filled these with braised greens and potatoes, but you can also fill them with zucchini and black beans, roasted poblano pepper and corn, or mushrooms and greens.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
If you want to give Hernan Mole a try be sure to visit their site.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
The Recipe: Mole Enchiladas with Braised Greens and Potatoes

  • Use corn tortillas. Flour tortillas become very gummy when soaked in sauce.
  • You can use any leafy greens you prefer such as spinach, kale and swiss chard.
  • Make sure not to over cook the potatoes or you’ll end up with mashed potatoes and greens.
  • You can also top this with almond crema.
  • Enjoy!!
Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
5 from 1 vote
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Vegan Mole Enchiladas with Braised Greens and Potatoes

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
Course Main Course
Cuisine Mexican
Total Time 30 minutes
Author Dora S.

Ingredients

  • 2 Russet potatoes, medium, peeled, diced (about 2 ½ cups)
  • 1 cup Diced onion
  • 2 cloves Garlic minced
  • 4 cups Spinach or Swiss chard
  • 1 jar Hernan Mole Poblano
  • 2 - 3 cups Vegetable stock
  • 12 Corn tortillas
  • ¼ cup Toasted sesame seeds
  • 1 Avocado, sliced

Preparation

  1. Fill a medium pot with cold water and add potatoes. Bring to a simmer over medium heat, and let cook for about 6 minutes or until the potatoes are tender, but not mushy. Drain the potatoes and set aside.
  2. While the potatoes are cooking, heat a large sauté pan to medium-low heat and add the onion. Cook the onion for 3-4 minutes or until it is tender and translucent. If the onion begins to stick, add some water or vegetable stock to the pan.
  3. Add the garlic and let cook for 2 more minutes. Add greens, and if necessary add more vegetable stock. Mix well.
  4. Once the greens are cooked, add the potatoes, season with salt and pepper and stir. Set aside.
  5. In a medium sauce pot bring one cup of vegetable stock to simmer over medium heat. Add in mole paste and stir with a wooden spoon until the mole paste is dissolved, about 3 – 4 minutes.
  6. Pour in 1 more cup vegetable stock and stir. Once the mole reaches the desired consistency remove from heat. Add as much vegetable stock as necessary.
  7. Wrap the tortillas in a moist paper towel and place in the microwave for 30 seconds. Repeat until the tortillas are warm and flexible.
  8. Take 1 ½ tbsp. of the filling and place it on a tortilla. Fold the tortilla in half over the filling. Repeat until you have filled all the tortillas. (Work fast or everything will get cold!)
  9. Using a large serving spoon, pour mole on each plate and spread to cover the width of the plate. Place 3 filled tortillas on top of the sauce on each plate, then cover with more sauce.
  10. 10. Top with avocado slices, toasted sesame seeds, and vegan cotija. Serve immediately.

Chef's Notes

Use corn tortillas. Flour tortillas become very gummy when soaked in sauce. You can use any leafy greens you prefer such as spinach, kale and swiss chard. Make sure not to overcook the potatoes or you'll end up with mashed potatoes and greens. You can also top this with almond crema.

 

I didn’t think it was possible, but it is!! You CAN make a vegan caldo de res. Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.

vegan Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.

This vegan version is pretty close to the original, but instead of using beef we are using the Gardein beefless tips (this is not a sponsored post). The beefless tips infuse the vegetable broth with a meaty flavor. I’m usually not a fan of using imitation meat products, because I try to stick to whole foods, but I think the gardein beefless tips work really well with this soup.

vegan Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.

Caldo de res is also known as puchero, or cocido de res. The ingredients vary by region, depending on what state of Mexico you are in you can find caldo de res with garbanzo beans, green beans, and plantain.  Some regions of Mexico use a tomato based broth. The soup itself is not spicy, but when I eat it I like to add a tbsp. of salsa roja to spice it up a bit. Serve it with Mexican rice, warm tortillas, and be sure to add a splash of lime juice to the soup before eating.

vegan Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.

The Recipe: Vegan Caldo de Res

  • Sauté the beefless tips while they are still frozen.
  • Instead of veg stock you can use Better Than Bouillon No Beef Base
  • Instead of beefless tips use shitake mushrooms instead.
  • Don’t simmer the beefless tips in the soup, because it changes the texture. Add them in before serving,
  • Enjoy!
Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.
5 from 1 vote
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Vegan Caldo de Res

Vegan caldo de res (vegan Mexican beef soup) is a warm comforting soup of no-beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.
Total Time 30 minutes
Servings 4 servings
221 kcal
Author Dora S.

Ingredients

  • 1 pack (9 oz.) Gardein Beefless tips
  • 1 cup Diced onions, yellow (1/2 onion)
  • 4 cloves Garlic, minced
  • 10 cups Vegetable Stock
  • 3 sprigs Mint
  • 3 sprigs Cilantro
  • 1 ear Corn, cut into 1 inch rounds
  • 1 ½ cups Diced russet potato (1 medium potato)
  • 1 cup Diced carrots (1 lg. Carrot)
  • 2 cups Large diced cabbage (1/4 head of cabbage)
  • 1 ¼ cups Diced chayote (1 chayote)
  • 1 ¼ cups Diced zucchini (1 zucchini)
  • 1 lime Cut into quarters

Preparation

  1. Set a large pot to medium-high heat (if necessary add a little bit of oil). Sear the beefless tips for 2 minutes on each side. Remove from pot and set aside.
  2. Add onion and ¼ cup of vegetable stock to deglaze the bottom of the pot. Cook onion for 4-5 minutes or until tender and translucent.
  3. Add garlic and cook for 1 more minute.
  4. Pour in vegetable stock and add the mint and cilantro.
  5. Bring to slow simmer and add the corn, carrots, and potatoes.
  6. Simmer for 6 minutes and then add the chayote, zucchini, and cabbage.
  7. Simmer for 8- 10 minutes or until vegetables are tender. Season with salt and pepper.
  8. Cut the beefless tips in half, and add about 1/3 cup to each bowl. Pour soup on top and serve.
  9. Serve with lime wedges and warm tortillas.

Chef's Notes

Sauté the beefless tips while they are still frozen. Instead of veg stock you can use no beef better than bouillon. I add the “beef” at the end, because if you simmer it in the soup it changes the texture. If you don’t have access to beefless tips use shiitake mushrooms instead.

Nutrition Facts
Vegan Caldo de Res
Amount Per Serving (1 serving)
Calories 221 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 2678mg 112%
Potassium 758mg 22%
Total Carbohydrates 37g 12%
Dietary Fiber 6g 24%
Sugars 12g
Protein 18g 36%
Vitamin A 138.2%
Vitamin C 48%
Calcium 7.6%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

Every country across the world has its own way of celebrating Christmas. Mexico has many wonderful Christmas traditions, but one of the most important is the food. It’s not Christmas without pozole, tamales, buñuelos, or ponche. Another one of those important dishes is this vegan Bacalao a la Vizcaína.

This post contains affiliate links.

Bacalao a la Vizcaína is a braised salt cod dish with tomatoes, garlic, olives, capers, roasted peppers, and potatoes. Depending what part of the country you are in they also add raisins and slivered almonds. For this vegan version I️ have used hearts of palm and artichoke hearts to replace the salt cod. The dish is an adaptation of a Spanish classic, and is mostly consumed in central and southern Mexico on Christmas Eve. Serve it with rice or crusty bread to soak up to the last drop of the stew.

What are some of your favorite Christmas foods? My favorite is without a doubt tamales, and the are super easy to veganize! My favorite Christmas traditions are decorating the tree as a family, pedir posada, and singing Happy birthday to Jesus, and then having the kids kiss little baby Jesus on Christmas Eve. Ok, so there’s a lot of stuff I️ like about Christmas! I️ would love to hear some of your traditions.

The Recipe: Vegan Bacalao a la Vizcaína

I have used one can of hearts of palm and one can of artichoke hearts, but feel free to use one or the other. To give this a fishy flavor you can use dulse flakes or finely chopped nori seaweed. Enjoy!

This vegan bacalao a la vizcaína is an adaptation of a Spanish classic, and is served in central and southern Mexico on Christmas Eve.
5 from 1 vote
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Vegan Bacalao a la Vizcaína

This vegan bacalao a la vizcaína is an adaptation of a Spanish classic, and is served in central and southern Mexico on Christmas Eve.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 3 minutes
Servings 6 Servings
Author Dora S.

Ingredients

  • 10 Plum tomatoes, medium, (3 cups roasted tomato puree)
  • 1 White onion, diced, (about 2 cups)
  • 6 cloves Garlic, minced
  • 1 can (14 oz.) Artichoke hearts, drained, roughly chopped
  • 1 can (14 oz.) Hearts of palm, drained, roughly chopped
  • 1/3 cup Sliced, pitted manzanilla olives
  • 1 tbsp. Capers
  • 3 Red bell peppers, roasted, peeled, cut into strips
  • 1 bay leaf
  • 1-2 tsp. Finely chopped nori flakes
  • 1 lb. New potatoes, cooked, peeled, cut in half
  • 1/4 cup Parsley, chopped
  • 3 Pickled pepperoni or banana peppers whole or sliced

Preparation

  1. Preheat oven broiler to HI. Place tomatoes on a sheet try and place under the broiler for 4 minutes, until the tomatoes begin to brown and be covered in black spots.
  2. Turn the tomatoes and leave in oven for 4 more minutes. Remove from oven. Using your blender, process until you have a smooth puree. Strain and set aside.
  3. Heat a large pot to medium-low heat and add ¼ cup of water. Add onions and let cook until tender and transparent, about 4 minutes. Add garlic, and cook for 1 more minute.
  4. Pour in tomato puree, and bring it up to a simmer.
  5. Add hearts of palm, artichoke hearts, olives, capers, red peppers, bay leaf, and nori flakes. Continue to simmer for 5-6 minutes. Stir well.
  6. Add parsley, potatoes, pickled banana peppers. Let simmer for 8 more minutes. If the sauce thickens too much, adjust with vegetable stock or water.
  7. Season with salt and pepper to taste.

Chef's Notes

If you are looking for a fishy taste use 2 tsp. of nori flakes. Serve with rice or crusty bread. The pickled pepper can be spicy or mild depending on your preference. In some states they add raisins and slivered almonds, you can add those as well. 

Disclaimer: This post contains affiliate links, meaning at no additional cost to you, I will earn a commission if you click through, and make a purchase. Thank you for your support!

 

The incredible Ale Graf, from the blog Piloncillo & Vanilla, is doing a guest post for me this week while we continue our new baby bliss here in the Stone household. ¡Thank you Ale! 

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious. Imagine, that with each bite you get the full flavor of the potatoes, the texture of the kale, and the explosive flavor of the cilantro cream sauce…..yum!

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

Sometimes I draw a blank and I can’t figure out what to make for lunch or dinner. I open the fridge three hundred times and I just can’t seem to figure it out, but the truth is making a delicious lunch or dinner doesn’t have to be that hard. I made these tacos for the first time on one of those days, when I kept opening the fridge and didn’t feel like cooking at all. Which is rare, because I always feel like cooking.

But when the onion sizzled in the sauté pan and the aroma hit me, everything changed. That’s when I knew that what I really wanted to eat was tacos, like the good Mexican that I am. Once the onion was tender and transparent, I added the potatoes, and that’s when I realized that kale was the perfect addition to these tacos.

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

I always try to add greens to everything I cook, it’s a really easy way to consume them and this way you don’t have to eat them only in salads. Greens go well with everything. I like to add them to soups and sandwiches. Anyway, once the potato and kale mixture was ready I decided to make the cilantro cream sauce.

This cilantro cream sauce can be prepared in one day and it keeps up to one week in the refrigerator. It’s one of those sauces that pairs really well with everything and brings out other flavors. I am leaving the recipe below, I hope you like it, and that it will be useful on those days when you just don’t know what to make for dinner.

The Recipe: Kale Potato Tacos & Cilantro Cream Sauce

 

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.
4 from 2 votes
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Kale and Potato Tacos & Cilantro Cream Sauce

Total Time 30 minutes
Servings 3 -4 people
Author Alejandra Graf

Ingredients

  • 2 tbsp. Olive or vegetable oil
  • 1/3 cup Diced onion
  • 2 1/2 cups (1 lb.) Diced potatoes (I used fingerlings)
  • 3 cups Dinosaur kale or other leafy green
  • 1/2 tsp. Salt
  • 8 Corn tortillas

Cilantro Cream Sauce

  • 1/4 cup Diced onion
  • 1/2 cup Raw cashews soaked for 3 hours
  • 3/4 cup Washed and chopped cilantro
  • 1/2 Serrano chile
  • 1 Lime, juice of
  • 1/3 cup Water
  • 1/2 tsp. Salt

Preparation

  1. Heat a large sauté pan to medium heat, add oil and onion. When the onion is translucent and tender add the potatoes. 

  2. Cook for approximately 10 minutes or until the onion and potatoes are golden brown. 

  3. Add the kale and salt and continue cooking until the kale and potatoes are tender. 

  4. In the meantime, place the onion, soaked cashews, cilantro, chile serrano, lime juice, water, and salt in the blender and process until smooth. Taste and adjust seasoning as necessary.
  5. To make the tacos, heat the corn tortillas, add 2-3 tbsp. of the kale and potato mixture and top with a tsp. of cilantro cream sauce. 

 

 Here are some more delicious taco recipes

 

 

 

 

 

 

 

 

 

 

 

 

Have you heard of a California burrito? If you haven’t been to California you are seriously missing out. This vegan California burrito is stuffed with oven baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole. It is the perfect meal after a long day surfing on a sunny beach. I must confess that when I first moved to California a couple of years ago, I was puzzled by this behemoth of a burrito, but somehow this strange combination works!

california-burrito-1

I am still in Mexico, and finding a flour tortilla large enough to make this burrito was a huge challenge. None of the grocery stores seemed to have them. I had to go to a tortilleria and ask them to make them for me. Even then they were very confused. They kept telling me that the tortillas they already sold were perfect for burritos, and I’m sure they were, but they were pretty small. I had to demonstrate with my hands a tortilla the size of my head. They kind of looked at me like I was crazy, but they made a couple of tortillas for me. The burritos in my part of Mexico are more like slightly large flour tortilla tacos, nothing like the giant burritos you buy in the US, that’s why the ladies at the tortilleria were so surprised at my request.

california-burrito-2

I hope you enjoyed the Easter holiday with your loved ones as much as I did. We had lots of family come in from out of town and had lots of fun and activities. I’m still exhausted! I had forgotten how wonderful and stressful it is to have a really big family. I had the opportunity to see some of my cousins that I hadn’t seen for years, and it was so nice to talk and have our children play together. I look forward to doing it again soon.

california-burrito-5

The Recipe: Vegan California Burrito

I used portobello mushrooms, in place of steak, but you can use the recipe for the marinade on tempeh or seitan if you prefer. I also omitted the vegan cheese, because of my dislike for all vegan cheeses, but if you have a favorite brand you are more than welcome to add it to your burrito. (I would love to hear what your favorite brand of vegan cheese is.) Make your burrito as big or small as you like and enjoy!

california-burrito-6

Here are some recipes for salsa that you can use in your burrito:

Salsa Molcajeteada

Roasted Tomatillo Salsa

Chile Morita Salsa

Chile de Arbol Salsa

 

This vegan California burrito is stuffed with baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole.
4.8 from 5 votes
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The Best Vegan California Burrito

Total Time 40 minutes
Author Dora S.

Ingredients

Portobello Asada

  • 6 Portobello mushrooms, rinsed, sliced ¼ in. thick
  • 1/4 cup Soy Sauce
  • 1/3 cup Water
  • 1 tbsp. Lime juice, fresh
  • 3 Garlic cloves, minced
  • 1 tbsp. Chopped cilantro
  • 1 tsp. Chopped jalapeño or serrani

Oven Baked Fries

  • 4 Medium potatoes, peeled and cut into ¼ in. matchsticks
  • 1 tbsp. All-purpose flour
  • 1 tsp. Salt

Burrito

  • 2 Large flour tortillas or 4 medium ones
  • 3/4 cup Pico de Gallo (see note)
  • 3/4 cup Salsa of your choice
  • 2 Avocadoes, pitted, flesh removed
  • 1 Lime
  • 3/4 cup Vegan Shredded Cheddar Cheese (Optional)

Preparation

  1. Preheat oven to 450F

  2. Combine all the ingredients for the marinade in a Ziploc bac and add the sliced mushrooms to it. Let marinate for 1 hr. up to 24 hours. 

  3. In a large bowl toss the potatoes with the flour and salt. Arrange fries in a single layer on a sheet tray lined with parchment paper and bake for 15 min. then flip the fries and bake for 15 more minutes or until golden brown. Remove from oven and set aside. 

  4. Mash the avocadoes and season with salt and pepper and a splash of lime juice. 

  5. Heat a large sauté pan to medium-high heat, remove excess marinade from mushroom and add to the pan. Sauté mushrooms for 6-8 minutes or until almost all the liquid has evaporated and the mushroom are golden brown. Set aside.

Assemble Burritos

  1. Heat tortillas on a comal or griddle. Add baked French fries, mushroom asada, pico de gallo, guacamole, salsa, and vegan cheese. Roll into a burrito. If your burrito is really big you will have to secure it with aluminum foil. 

  2. If you prefer, you can place your rolled burrito on the griddle or plancha and brown a couple of minutes on each side. 

Chef's Notes

You can use the recipe for the marinade on tempeh or seitan if you prefer. The vegan cheese is optional if you are a no-oil vegan. You can find a recipe for pico de gallo here.

 

 

 

 

 

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.

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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.
5 from 3 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.

I didn’t think it was possible, but it is. You can make vegan Mexican meatball soup! I happened upon an instagram account @vegan_mexican and they kept posting pictures of vegan Mexican meatball soup. I almost lost it right there and then. My grandma used to make this soup for me growing up and I have very fond memories of this. So naturally I contacted the account to see if they wanted to share the recipe with you and they said yes! Here is a small interview with the author of the recipe and instagram account, Brianna García.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

1.  Tell us more about yourself where you are from, and how you became vegan. 

My name is Brianna García and I’m from California. I reside in the Los Angeles/ Anaheim area. I became vegan after becoming interested in organic/natural living and knew that veganism was for me. I had previously gone vegetarian in my teens and had always wished I was vegetarian again didn’t think it was possible to go vegan until I made the plunge and I’ll never look back! I also love the animal and environmental friendly impact veganism has.

2.  What do you think is your biggest challenge as a vegan?

The biggest challenge I would say is convenience. It’s not difficult being vegan. There’s so many vegan options. I just wish there was vegan restaurants and vegan grocery stores on every corner like there is with a McDonalds.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

3.  The recipe is your moms. Is your mom vegan? How about the rest of your family?

The non vegan recipe is my mothers. I asked her to show me how she made albondigas so that I could do my vegan take on it. I wanted it to be authentic as possible, but vegan. She isn’t vegan. However, I have helped her implement a lot more vegan/organic things into her diet. Nobody but my partner is vegan.

4.  What are some of your favorite go to vegan recipes?

My favorite go to vegan recipes are the ones that are quick to make when I’m lazy and hungry. I seriously love vegan potato tacos, and they’re so easy to make. All I had to substitute was the cheese for a vegan one. I usually make Gardein dinners quite often too. I also used to make organic vegan fruit smoothies a lot for breakfast. It’s amazing how delicious fruit tastes with no added terrible ingredients.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

5.  Where can people find you and your recipes?

On my Instagram account at @vegan_mexican. 

Thank you Brianna for sharing your amazing recipe with us. My family really enjoyed it and it brought back sooo many memories.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

The Recipe: Vegan Mexican Meatball Soup

Brianna did an excellent job at making this recipe very detailed, so you shouldn’t have a problem at all following along. The recipe calls for two things that no matter what, you cannot substitute. Those are gardein beefless ground and the new follow your heart vegan egg. (This is not an ad. No monetary compensation is being provided by gardein or follow your heart.) If you don’t use these, your meatballs might fall apart while cooking, like mine did the first time I made this soup. This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs. Enjoy!

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.
4.56 from 9 votes
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Vegan Mexican Meatball Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Brianna Garcia

Ingredients

  • 1 Tomato, medium
  • 1/4 White or yellow onion
  • 2 Carrots, regular size
  • 1-2 Celery stalks
  • 2-3 Caloro yellow peppers
  • 3 Potatoes, small, cut into quarters
  • 1 Mexican zucchini, small
  • 3 sprigs Cilantro
  • 6-8 Mint leaves
  • 1 tbsp. Avocado oil, Any cooking oil is fine
  • 1 package Gardein ground beef crumbles, defrosted (see note)
  • 1 package Follow Your Heart vegan egg package (You need about "2 eggs")
  • 1/3 cup White rice, long grain, raw
  • 1 tsp. Black pepper
  • 1 tsp. Garlic salt (garlic powder & salt works just 1/2 tsp of each)
  • Vegan flavorings (I use 2 vegan not chicken and vegetable bouillon)

Preparation

  1. First you will need to dice the tomato and onion. Make sure they are not large pieces. You're going to sauté that with the 1 tablespoon of cooking oil in a large cooking pot that you will also be cooking the albondigas in.
  2. After you're done sautéing the tomato and onion, you will add water. Depending on how large the pot you're using, add water to about 1/2 or 3/4 of the pot will work. Use your best judgement. (Remember you will be adding vegetables later so make sure there is enough water for the soup.) Bring to a boil.
  3. Once it's boiling, add salt, and vegan flavorings. Two of the not chicken and two of the vegetable bouillon cubes. (Depending on if you get the low sodium, you will need to add a lot more salt for flavor and taste until it's to your liking). Pepper is optional to add for flavor.

  4. Next comes the making of the albóndiga. I recommend only Gardein ground beef. As it doesn't crumble as easily. Make sure you defrost it beforehand so it is not frozen.
  5. Grab a bowl, and add the package of Gardein beef. Then add 1 teaspoon of black pepper, 1 teaspoon of garlic salt, and 1/3 of the white rice. Mix all together and add about 5-6 finely cut mint leaves into the mix. Adding the vegan egg last is easier as it can become messy.
  6. You will need to make about 2 vegan eggs, and when mixed properly add it to the ground beef mixture. Make sure it's eggy enough to form an albóndiga that stays in shape. Mix all together and form the albóndigas (Meatballs).
  7. One bag of the gardein beef will make about 6 very large albondigas, or even 10 small albondigas. However small or large you shape them, that number can drastically change.

  8. As soon as the vegan flavorings, salt, and or pepper have been added and mixed in well and it's been boiling, add the albondigas.
  9. It's crucial that once you've added in the albondigas to make sure that when you stir it around you're not making very much contact with the albondigas as you don't want them to fall apart but to keep their shape. Cook for 15 minutes or so.
  10. Meanwhile chop up carrots, celery, and the calabaza. Do quarter cuts for the potato.
  11. Add the cut up carrots, celery, calabaza, potato and yellow peppers (do not cut). You can lower this from boiling to medium low until vegetables are cooked. Cover pot and let it thoroughly cook together for about 15 minutes then add cilantro for finishing touch and let cook for a few minutes and you should have vegan albondigas! Don't forget the warm tortillas! Or even avocado slices!

Chef's Notes

The recipe calls for two things that no matter what, you cannot substitute. Those are gardein beefless ground and the new follow your heart vegan egg.If you don't use these, your meatballs might fall apart while cooking

 

Who doesn’t like a stuffed baked potato? There’s nothing quite as satiating and versatile as a potato. This Mexican stuffed baked potato is my go-to lunch. It is made with ingredients I usually already have in my fridge. I just pop the potato in the microwave and stuff with broccoli, black beans, chopped tomato, and salsa verde. It hits all the right spots and it is packed with approximately 18 grams of protein.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

Hawaii keeps surprising me at every turn. I have joined a Catholic homeschool group to get to know some other families and ask all the questions possible about homeschooling before we make our decision. Recently we went on a hike with the group to Lulumahu falls. It was amazing, but if I had known it was going to be so challenging I probably wouldn’t have gone! I was wearing my 2 yr old on my back, and I think she weighs about 29lbs. One of the moms assured me the hike was kid friendly, but that I should wear shoes because we would be walking through water. I thought to myself that we would probably cross a small stream or something. We climbed over boulders, crouched under fallen trees, walked through several streams, and walked deep into the rainforest. It took us about an hour, but we ended up at a beautiful waterfall. Dylan kept saying, ” Mom, this is a real adventure!!” It really was, and mommy felt it all over her sore muscles the next day.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

The other day we passed by a house that was selling mangoes. Their yard was riddled with giant mango trees, the bright yellow, red and green mangoes weighing down the branches. They were selling them for $1.50 a pound so I bought 6 lbs. I have to say the mangoes were some of the best I have ever tasted. The kids are eating them faster than I can peel them. Another day we were at the beach, and there was a beautiful woman sitting there staring at the sunset. There were hardly any people left at the beach, since it was so late. I kept staring at her because I though she was so beautiful with her long black hair and dark skin. All of a sudden she broke out a ukulele and started playing. I was so mesmerized I couldn’t find my phone in time to record her. It was a beautiful spontaneous moment that can best depict what living in Hawaii has been like so far. I hope there are many more beautiful moment to come!

 

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

The recipe: Mexican Stuffed Baked Potato

This recipe is incredibly easy to make and very adaptable. If you don’t have broccoli you can use zucchini. You can also add corn or cilantro. The possibilities are endless. I decided to use salsa verde because I really like it, and I had it in the fridge that day, but you can use any salsa you like. If you are looking for something more creamy you can use this spicy chipotle cream. Enjoy!

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.
5 from 1 vote
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Mexican Stuffed Baked Potato - Vegan

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 servings
Author Dora Stone

Ingredients

  • 2 Russet potatoes large
  • 1 hd. Broccoli, cut into florettes, steamed or boiled
  • 1 cup Black beans canned, drained
  • 1 Tomato large, diced
  • 3/4 cup Salsa verde

Preparation

  1. Cook potatoes on high in microwave for 5 minutes or bake in oven at 425F for 50 to 60 minutes.
  2. Make a cut lengthwise in the potatoes and stuff with cooked broccoli, black beans, and diced tomato.
  3. Pour salsa verde over the whole thing.

Chef's Notes

You can add corn and cilantro or any other vegetable you like. You can also use any salsa you like. If you are looking for a more decadent sauce you can use this chipotle cream sauce.

 

I’ve spent the last week feeling overwhelmed and incredibly empowered. The first weekend of March, I attended a conference for Latina bloggers called #WeAllGrow Summit. The conference was 3 days long and it was amazing! It is organized by Ana Flores and the team at Latina Bloggers Connect. Imagine over 300 Latina women (a couple of men too) in the same place. The conference tag line is, “If one grows, we all grow,”and that is precisely what it was meant to do and did. I was very nervous at first, because I was going alone and I am incredibly awkward in large social situations. I am a total introvert, and speaking to so many people can be intimidating. I had nothing to worry about though. Everyone was very welcoming and friendly and I met so many women that are doing remarkable things with their blogs and businesses.

#weallgrow summit

Photos by Robson Muzel and #weallgrow summit 2016

I’d like to introduce you to a couple of them. There’s Laura and her sister Catalina of Las Recetas de Laura and Spicy Latina Mom. They are both from northern Mexico like me, so it was great to meet other norteñas. They have a healthy Mexican food blog and a youtube channel. I finally got to meet Alejandra Graf from Piloncillo & Vainilla, a fellow vegan blogger, and a real sweetheart. I want to publicly say a huge thank you to two special ladies Diana Cortes and Ana Cruz. They embraced me and made me feel welcome when I didn’t know anyone, and was kind of wandering around trying to find someone to talk to. Diana has a really cool online boutique that curates Mexican made shoes, clothing, home goods, and accessories. All of their items are very unique and beautiful. Ana Cruz is a talented radio host, and lifestyle blogger at Rollos de Mujeres.

We All Grow Summit

Besides socializing and connecting with other bloggers I was also able to attend several conferences, and I learned quite a bit from them. We are now working on starting a youtube channel and seriously upping our social media game. There are so many things to do, and not enough time for all of them, especially when we are trying to run two blogs at the same time.

#weallgrow summit

Photos by Robson Muzel and #weallgrow summit 2016

Something did happen at the conference that impacted my life for the better and opened my eyes to a whole new world. I was born and raised in Mexico and came to this country about 12 years ago. It took me leaving my country to truly appreciate it, but leaving also gave me an increased sense of pride of where I came from. Let’s just say my “mexicaness” increased by 75%. In the beginning most of my sentences started, ” Did you know that in Mexico…” However, whenever I met someone who was 1st or 2nd generation American, but identified themselves as Mexican, I was quick to correct them and say that they actually weren’t. For me back then being Mexican meant that you were born in Mexico. Which technically is still true, but what does it really mean to be Latina now? Do you have to speak Spanish? Are you less of a Latina if you don’t? What if you don’t look Latina? The women at the conference answered all these questions for me with their beautiful selves, with their pride in their roots (even if their Spanish wasn’t perfect), and with their desire to pass the language and culture along to their children. There is no longer one definition of what it means to be Latina. I just hope my children will one day be like all the women at #WeAllGrow, and identify themselves as Latino, and proud of it!

Now that I’ve talked your ear off, let’s get back to the cooking.

This Mexican Potato Scramble is a spicy, savory and satisfying dish with all the flavors of Mexico. Serve on warm corn tortillas with salsa.

The Recipe: Mexican Potato Scramble

I really don’t like tofu scrambles. Maybe I just haven’t had a good one, or I enjoy real eggs too much to accept tofu as a substitute. The one thing I do enjoy is a savory breakfast every once and a while. When I am looking for something savory and satisfying I make this Mexican potato scramble. I just substituted the egg with potatoes, and followed a very traditional recipe for making Mexican scrambled eggs. The result is a spicy, savory and satisfying dish with all the flavors of Mexico. Serve on warm corn tortillas, and if you’re brave enough, some hot salsa. Enjoy!

This Mexican Potato Scramble is a spicy, savory and satisfying dish with all the flavors of Mexico. Serve on warm corn tortillas with salsa.

This Mexican Potato Scramble is a spicy, savory and satisfying dish with all the flavors of Mexico. Serve on warm corn tortillas with salsa.

This Mexican Potato Scramble is a spicy, savory and satisfying dish with all the flavors of Mexico. Serve on warm corn tortillas with salsa.
5 from 1 vote
Print

Mexican Potato Scramble

Prep Time 6 minutes
Cook Time 15 minutes
Total Time 21 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 3 cups Diced, Russet potatoes
  • 1 cup Finely chopped, White Onion
  • 1 Chile Serrano, minced
  • 1 cup Diced, tomatoes
  • 1/4 cup Vegetable stock or potato water

Preparation

  1. Fill a large pot with cold water and the diced potatoes. Bring to a simmer over medium heat, and let cook for about 6 minutes or until the potatoes are tender, but not mushy.
  2. While the potatoes are cooking, heat a large sauté pan to medium-low heat and add the onion and serrano peppers. Cook the onion and peppers for 3-4 minutes or until the onion is tender and translucent. If the onion begins to stick add some water or vegetable stock to the pan.
  3. Add the diced tomatoes to the pan and cook for about 6 minutes, or until the tomatoes begin to break down and become more of a sauce.
  4. Drain the potatoes, but reserve 1/4 cup of the potato water.
  5. Add the potatoes and the potato water to the pan. Mix well and cook for 1 more minute.
  6. Season with salt and pepper and serve with warm corn tortillas and salsa.

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