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This vegan aguachile verde recipe (Aguachile Estilo Nayarit) is spicy, tangy, and designed to be eaten on the beach on top of tostadas with a nice cold beer! In this vegan version, oyster mushrooms are marinated in a lime juice, cilantro, and serrano pepper mixture then mixed with sliced crisp cucumber and sliced red onion.

Oyster mushrooms on a marble backdrop

What is Aguachile?

Aguachile (literally chile water) is a type of ceviche thought to have originated on the coasts of Sinaloa. It is traditionally made with shrimp and like ceviche consists of marinating fresh seafood in a lime juice-chile mixture. It differs from other ceviches in that the marinating time is much shorter and the marinating mixture is very spicy. You can find aguachile verde and aguachile rojo as well. It is usually served as an appetizer on tostadas.

Shredded oyster mushrooms in a glass bowl. A lime squeezer and lime beside it.

Our Vegan Mexico Project

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

Green serrano-lime salsa in blender container.

 

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Nayarit, is the creation of the talented Kimberly Rosales from @vivaverduras and here she is sharing her story with us.

Serrano-lime salsa poured over cucumber and onion in large stainless steel bowl.

Kimberly’s Story:

I decided to change my diet in Junior high (age 13) to a vegetarian based diet after making a bet with a friend on who can go the longest. After discovering PETA and watching a few of their videos, I was motivated to make it an actual real diet of mine.

Salsa mixed with red onion and cucumbers in a large stainless bowl.

After a couple of years struggling on how to eat without meat, and getting tired of pb&j sandwiches, I discovered my passion for cooking and creating recipes that catered to my diet. In 2011, I was convinced to incorporate seafood in my diet and I became pescatarian for a couple of years. After not feeling right, I watched a video from a Youtuber named FreeLee.

Mushrooms added to salsa, cucumber-onion mixture in a large stainless steel bowl.

Although I didn’t agree with a lot with her or her choices, I did come to a realization that I didn’t want to consume any fish or dairy products. I actually changed my diet cold turkey (no pun intended) and went fully plant-based. I had a few occasional slip-ups but fully committed this past year. After discovering the endless substitutes, I found there was no need to go back.  Now, I look to encourage and educate those in my community to try out a plant-based diet and show the versatility of recipes that one can create. My goal is to share my idea of, “Add the veggies, keep the culture!”

Vegan aguachile verde on a blue talavera plate on top of a melon colored cloth napkin.

 

The Vegan Aguachile Verde Recipe

To make this authentic Mexican recipe vegan oyster mushrooms are used to replace the shrimp. The earthiness and texture of the mushrooms make it the perfect substitute. Without a doubt, this is the best aguachile recipe out there!

Close up of vegan aguachile verde on a blue talavera plate

  • It might seem like this is way too much lime juice, but I promise it’s not.
  • You can reduce the number of chiles if you can’t take the heat.
  • If mushrooms aren’t your thing you can make aguachile with hearts of palm.
  • Serve this with tostadas, avocado, and a nice cold beer.
Vegan aguachile verde on a blue talavera plate on top of a melon colored cloth napkin.
5 from 1 vote
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Vegan Aguachile Verde (Aguachile Estilo Nayarit)

Vegan Aguachile Verde recipe, in this vegan version oyster mushrooms, are used to replace the shrimp. Serve with tostadas and avocado.
Course Appetizer
Cuisine Mexican
Keyword aguachile, ceviche, vegan mexican recipes
Prep Time 20 minutes
Marinating time 4 hours
Total Time 22 minutes
Servings 4 Servings
144 kcal
Author Dora S.

Ingredients

Salsa:

  • 2 Serrano peppers
  • 1 Garlic clove
  • ¼ White onion
  • 4 Limes
  • 1 cup Cilantro, stems removed
  • Salt and pepper to taste

Aguachile:

  • 7-8 King Oyster Mushrooms, medium size (about 1.25 lb.)
  • 2 Cucumbers, peeled and gutted
  • 1 Red onion, thinly sliced
  • 5 Limes
  • Salt & pepper to taste
  • 3 Small seaweed sheets crumpled and sprinkled before serving

Preparation

Preparing the mushrooms:

  1. Clean mushrooms with a damp towel, do not wash since it will change the texture of the mushroom. Cut the mushroom stems, you can cut the top as well but I like the texture
  2. Shred them with two forks so they have a "shredded chicken" look. Place them in a large bowl, and marinate with 4-5 squeezed limes and pink salt, refrigerate for about 4 hours (I marinated mine over night.)

To make the salsa:

  1. Place the serrano peppers, garlic, onion, juice of 4 limes, and cilantro in the blender and process until smooth.

Making the aguachile:

  1. Cut the cucumbers in half and gut the cucumber so they resemble a “c” shape, slice thinly. Cut the onion into thin slices. Add cucumbers and onions to a large bowl.
  2. Pour serrano salsa over the cucumber/onion mix. Marinate for 2 – 4 hours. (I marinated it overnight.) Squeeze additional lime juice if needed, I like it very citrusy but this is optional.
  3. After the marinating time is done, combine mushrooms and cucumber/onion mix, add salt to taste, and top with avocado and extra cilantro.

  4. I like to add my seaweed right before serving so it doesn't get too soggy.

Chef's Notes

• It might seem like this is way too much lime juice, but I promise it’s not.

• You can reduce the amount of chiles if you can’t take the heat.

• If mushrooms aren’t your thing you can make aguachile with hearts of palm.

• Serve this with tostadas, avocado, and a nice cold beer.

Nutrition Facts
Vegan Aguachile Verde (Aguachile Estilo Nayarit)
Amount Per Serving
Calories 144 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 40mg 2%
Potassium 1059mg 30%
Total Carbohydrates 32g 11%
Dietary Fiber 6g 24%
Sugars 6g
Protein 7g 14%
Vitamin A 9.6%
Vitamin C 65.3%
Calcium 8.3%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.

Aguachile is traditional Mexican dish, similar to ceviche, served on the coast of Mexico. It is usually made with shrimp. If you had been wondering how to make aguachile vegan look no more. For this vegan version I have used hearts of palm as the main ingredient. The tanginess of the lime intermixes with the spiciness of the serranos, and the crunchiness of the red onion really lifts up the hearts of palm. Eat it on it’s own or on a salad, but I think it’s best served on crispy tostadas with creamy avocado slices and a nice cold beer.

Spicy Hearts of Palm Ceviche

I know most of you are already in full swing of pumpkin season, but I’m kind of still stuck in summer, since the heat doesn’t seem to want to die down here. What better to cool down the than a spicy hearts of palm aguachile or ceviche??

 

Spicy Hearts of Palm Ceviche

Halloween is right around the corner and it look like it’s going to be Star Wars crazy. Up until a couple of weeks ago I had never watched a single one of the Star Wars movies. I can’t blame this one on growing up in Mexico, because I know there are a lot of Mexican Star Wars fans out there.

aguachile de palmito

Maybe it’s because I have three sisters, and no brothers. However, ask me anything about Disney movies and I can probably answer in a heart beat. Since the new Star Wars movie is coming out in December my husband has been introducing me to the series. I’ve mostly enjoyed it, but I do have to say I find C-3PO very annoying. A lot of things make sense now though, like Indiana Jones and a thousand other cultural references. I can’t believe it took me so long to watch them.

Aguachile in a molcajete, how to make aguachile vegan

The Recipe: How to make Aguachile vegan??

  • You might have to try several brands of hearts of palm and see which one you like best. Some are more tender than others.
  • The recipe calls for 1 serrano pepper, but if you don’t eat a lot of spicy food I would only use 1/2 or even a 1/3 of a pepper.
  • Enjoy!

 

Aguachile in a molcajete, how to make aguachile vegan
4.23 from 9 votes
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Hearts of Palm Aguachile (How to make aguachile vegan?)

Prep Time 20 minutes
Total Time 20 minutes
Servings 2 servings
Author Dora Stone

Ingredients

  • 1 can (14.1 oz) Hearts of Palm, sliced
  • 2 cups Sliced cucumber, peeled and without seeds
  • ½ Red onion, thinly sliced
  • ¼ cup Cilantro, chopped
  • ½ - 1 Serrano pepper
  • 2 tbsp. Lime juice, fresh

Preparation

  1. Drain the water from the hearts of palm can. Slice them in half lengthwise and slice them ¼ inch thick.
  2. Peel the cucumber, cut lengthwise, and use a spoon to scoop out the seeds. Do not discard the seeds and flesh.
  3. In a large bowl combine the hearts of palm, 1 cup of the sliced cucumber, and the sliced red onion.
  4. In the blender, combine the serrano pepper, lime juice, chopped cilantro, the additional 1 cup of sliced cucumber, the seeds and flesh that was scooped out of the cucumbers, and process until smooth.
  5. Pour this liquid over the hearts of palm mixture, season with salt and pepper, and let sit in refrigeration for 10 min.
  6. Adjust seasoning and serve on crispy tostadas with sliced of avocado.

Chef's Notes

You can add crumbled seaweed or seaweed powder to make this fishy. 

 

 

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.

 

Sooo…… I realize I haven’t posted in a while, but I have great news! I’m pregnant!! We are so happy and grateful, but I have spent the last 7 weeks trying not to puke all over myself. The nausea has been brutal. It truly has been a humbling experience.  I have barely been able to eat food, much less cook it. I suddenly realized how much time I spend cooking food, eating food, looking at pictures of food, testing out new recipes, and photographing food.

These Roasted Balsamic Green beans are irresistible, with the caramelization of sweet balsamic and honey, and the aromatic onion and garlic.

The nausea has finally started to subside and I am very thankful for that. Ironically, the only things that didn’t gross me out in the beginning were beef, chicken, or fish. So I had to temporarily set aside my attempts at a vegan diet. So yes, I’m back to eating my beloved cheese, and boy am I enjoying it! For some weird reason I keep craving Subway and we have been there more often than ever. I’m hoping my aversion to beans will subside soon, and then I might be able to go back to being plant-based.

I know you’re busy so I will keep it short today. Have a wonderful Thanksgiving with your loved ones. I leave you with a last minute side dish recipe, just in case you forgot to buy the mushroom soup for the green bean casserole!

These Roasted Balsamic Green beans are irresistible, with the caramelization of sweet balsamic and honey, and the aromatic onion and garlic.

The Recipe: Roasted Balsamic Green Beans

This is one of my favorite side dishes. The recipe has been adapted from a Cook’s Illustrated magazine. The combination of the sweet balsamic and the caramelization that comes from roasting the beans is irresistible. Even the kids like them. The beans will wrinkle and brown in the oven, but that’s where all the flavor comes from. Serve this as a warm side dish or you can serve them cold over a salad. Enjoy!

5 from 1 vote
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Roasted Balsamic Green Beans

Recipe adapted from Cook's Illustrated

Cook Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 1.5 lb. Green beans, stems trimmed
  • 1 tbsp. Olive oil
  • 1/2 Onion red, sliced thick
  • 2 Garlic clove, sliced thin
  • 1 tbsp. Balsamic vinegar
  • 1 tbsp. Honey *
  • Salt kosher To Taste
  • Pepper black To Taste

Preparation

  1. Preheat oven to 450F. Line baking sheet with aluminum foil or parchment paper.
  2. Place green beans and red onions on baking sheet and toss with olive oil, salt, & pepper.
  3. Roast in oven for 10min.
  4. In the meantime in a small bowl whisk the balsamic vinegar, the honey, and the garlic slices. Set aside.
  5. Remove beans from oven and pour the balsamic-honey mix over them. Toss with your tongs.
  6. Continue roasting for 10-12 more minutes or until beans have begun to shrivel and brown.
  7. Remove from oven and serve.

Chef's Notes

* If you are vegan you can substitute with agave nectar or maple syrup.
The beans will shrivel and wrinkle in the oven. They might not look as nice as blanched green beans, but they will taste great. These beans taste great cold with a balsamic honey dressing. Even the kids love this recipe! 

 

 

Curried beluga lentil pebble bean salad combines ginger, garlic, lemon cilantro, red onion, curry powder, lentils for a protein packed salad.

A Whole Foods opened last month in Laguna Niguel. It’s shiny exterior, perfectly lined produce, and very cheerful staff keeps beckoning me from afar. This particular one is humongous. I’ve never seen a Whole Foods(WF) this impressive before!

Curried beluga lentil pebble bean salad combines ginger, garlic, lemon cilantro, red onion, curry powder, lentils for a protein packed salad.

Curried beluga lentil pebble bean salad combines ginger, garlic, lemon cilantro, red onion, curry powder, lentils for a protein packed salad.

Curried beluga lentil pebble bean salad combines ginger, garlic, lemon cilantro, red onion, curry powder, lentils for a protein packed salad.

Unfortunately for those of us penny pinching, the WF is actually pretty cool. I’ve been looking for any excuse to visit and look around or have a smoothie at their juice bar. Yet somehow I always end up buying something I didn’t realize I needed, like freshly ground nut butters or 10 different types of olives!

Among its many features, the store has a large bulk section where you can find recipes to help you delve into the possibilities of using the store’s items. Seizing the opportunity before me I decided to run a bit of an experiment. I chose a recipe from the pack and set out to compare the prices and produce selection to Sprouts. What I came up with was predictable, yet surprising.

Curried beluga lentil pebble bean salad combines ginger, garlic, lemon cilantro, red onion, curry powder, lentils for a protein packed salad.

Curried beluga lentil pebble bean salad combines ginger, garlic, lemon cilantro, red onion, curry powder, lentils for a protein packed salad.

Curried beluga lentil pebble bean salad combines ginger, garlic, lemon cilantro, red onion, curry powder, lentils for a protein packed salad.

As I suspected the prices at Whole Foods were consistently higher than those at Sprouts, but to my disappointment Sprouts did not have the beluga lentils or pebble beans that the recipe called for, thus rendering the experiment impossible.

Curried beluga lentil pebble bean salad combines ginger, garlic, lemon cilantro, red onion, curry powder, lentils for a protein packed salad.

Curried beluga lentil pebble bean salad combines ginger, garlic, lemon cilantro, red onion, curry powder, lentils for a protein packed salad.

I shop at Sprouts often because they have a great produce section with fair prices. In my opinion, after the farmers market, they have the best prices and selection of organic produce in the area, but with the advent of the new WF I might have to rethink my shopping preferences.

Once the novelty of the new WF begins to fade, even if I go crawling back to Sprouts for the prices, I will continue to admire WF’s commitment to supporting local agriculture. They are creating an important connection between the people behind the product and the consumer. I love that they are also making product available to the consumer that before would have only been available through a restaurant purveyor, like the spongy sea urchin tongues you usually see at sushi bars.

The Recipe: Curried Beluga Lentil Pebble Bean Salad

Anyway…..I did end up making the Beluga Lentil & Pebble Bean Salad. The curry and yogurt combination in the salad gives it a refreshing yet intense flavor. It was a hit with the munchkin.

5 from 1 vote
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Curried Beluga Lentil Pebble Bean Salad

Cook Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Author Dora Stone

Ingredients

  • 3 cups Pebble Beans, cooked
  • 1 cup Black Beluga Lentils, cooked
  • ½ Red onion, medium, sliced
  • ¾ cup Celery, chopped
  • 1 Garlic clove, minced
  • 1 tsp. Ginger, fresh, grated
  • 2 tbsp. Cilantro, chopped
  • ½ Lemon, juice of
  • 1 tbsp, Yogurt optional, greek style
  • 1/3 cup Olive oil
  • 1 1/2 tsp, Curry powder

Preparation

  1. In a large bowl combine the beans, black lentils, red onion, and celery.
  2. To make the curry vinaigrette: in a small bowl whisk together the garlic, curry powder, fresh ginger, lemon juice, yogurt, and olive oil. Set aside.
  3. Pour half the dressing over the beans and toss to combine.
  4. Season to taste with salt and pepper and adjust quantity of dressing as desired.
  5. Sprinkle cilantro over salad and serve.

Chef's Notes

When cooking the beans make sure they are cooked until tender, but not falling apart.

Recipe adapted from Whole Foods Market Cooking