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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

5 from 3 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, and garlic on griddle until they become soft and slightly blackened, about 7-10 min. (See note)

  3. Flip peppers, tomatoes, and garlic and continue to char for another 5- 7 minutes. (The garlic will be done before the peppers 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 pepper and grind down one by one until you have the desired consistency. Add the tomatoes one by one and keep grinding. Chop the onion and add it to the molcajete with the cilantro. 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 115mg 5%
Potassium 1000mg 29%
Total Carbohydrates 22g 7%
Dietary Fiber 6g 24%
Sugars 12g
Protein 4g 8%
Vitamin A 68.8%
Vitamin C 137.8%
Calcium 5%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.

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.
0 from 0 votes
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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.

This torta ahogada recipe or Mexican “drowned” sandwich is a crusty bread torta filled with refried beans and avocado slices, and drowned in a spicy chile de árbol salsa. It is a classic dish from Guadalajara, and it is not for the faint of heart or stomach! The recipe is from Jason Wyrick’s new book Vegan Mexico.  Jason is the chef and author behind Vegan Tacos and the blog The Vegan Taste.

VM-Front-Cover-8-6-16

I am a huge fan of Jason and his recipes, so I was very excited when I received a copy of Vegan Mexico. It has taken me this long to write about it (the book was released in December), because I have been immersed in it since the day I got it! The book has over 100 recipes, all Mexican, and every one of them vegan. The recipes range from very easy to some more time consuming and complicated. My favorite part of the book is the stories and research behind the recipes. Each recipe giving you a little tid-bit of information on Mexican culture and tradition. It is exciting to see so many of my favorite recipes, and even some that I had not even thought of made vegan.

torta-ahogada-1

The only thing I would change in the book, would be to add more pictures. There are a good number of pictures, but I think some of the recipes could benefit from step-by-step pictures. Some of my favorite recipes so far is of course this Torta Ahogada, the Tomato Black Bean Soup, and the Sweet Potato and Black Bean Mole Enchiladas.  Jason’s book is available on Amazon in paperback ($12.12)  and kindle format ($7.99).

torta-ahogada-2

The Recipe: Torta Ahogada Recipe

This is like Jason Wyrick clearly states in his book, one of the spiciest meals you will ever eat. Legend says the sandwich was invented when a street vendor accidentally dropped a torta in a container of spicy salsa, this drowning it. If you would still like to try this, but aren’t a fan of heat, check the recipe notes for a non-spicy or less spicy version. Traditionally a crusty salted bread called birrote is used, but you can use french baguette or bolillo instead. Enjoy!

torta-ahogada-4

 

This Torta ahogada recipe is a crusty bread torta filled with refried beans and avocado, and drowned in a spicy chile de arbol salsa.
4.5 from 2 votes
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Torta Ahogada

This Torta ahogada recipe is a crusty bread torta filled with refried beans and avocado, and drowned in a spicy chile de arbol salsa. Recipe from Vegan Mexico Cookbook.

Course Main Course
Cuisine Mexican
Total Time 25 minutes
Servings 2 tortas
Author Jason Wyrick

Ingredients

Tortas:

  • 2 Bolillo rolls or 6-inch long baguettes, split in half about 3/4 of the way
  • 1 cup Refried beans, using black beans, or store-bought refried black beans
  • 1 Ripe Hass avocado, pitted, peeled, and cut into 1/4-inch thick slices

Sauce: (WARNING: See note)

  • 30 Chiles de árbol, stemmed, seeded, and rehydrated
  • 3 Cloves of garlic
  • 3/4 cup White vinegar (white balsamic works best)
  • 1 cup Water
  • 1 tsp. Dried Mexican oregano
  • 1/2 tsp. Ground cumin
  • 1/2 tsp. Freshly ground black pepper
  • 1/8 tsp. Ground cloves
  • 1 tsp. Salt

Garnishes:

  • 2 Radishes, thinly sliced
  • 8 to 12 White pickled onions, separated into rings, or raw white onion rings (see note)
  • Lime wedges

Preparation

Tortas

  1. Lightly toast the rolls or baguettes. Warm the beans and spread them evenly in each roll. Add the avocado slices. Place the sandwiches in bowls. 

Sauce:

  1. In a blender or food processor, puree the rehydrated chiles de árbol, garlic, vinegar, water Mexican oregano, cumin, pepper, cloves, and salt. (Strain if you want a very smooth sauce.) Pour the sauce over the sandwiches. Garnish the sandwiches with the sliced radishes and pickled onions and serve with lime wedges. Eat these tortas with a fork and lots of napkins.

Chef's Notes

WARNING: This sandwich is hot, really hot! For a less spicy version omit the water and add 1 to 3 cups of crushed fire-roasted tomates to the salsa and omit or decrease the chiles de árbol to your taste. 

Another option is to make two sauces, a non-spicy tomato sauce and the chile de árbol sauce. This way you can drown your torta in the non-spicy tomato sauce and drizzle some of the árbol sauce on top.

You can find a recipe for pickled onions here and one for refried beans here. 

 

Vegan tuna salad was one of those things I refused to try for a long time. It sounded so unappetizing, I don’t think I was a fan of real tuna salad to begin, with so trying a vegan version seemed almost illogical. When I finally did, I realized I was sooo wrong. I may not have liked tuna, but I certainly do like chickpeas! This vegan chickpea tuna salad has mashed chickpeas, tomato, onion, serrano pepper, vegan mayo, olives, and capers. It is just the right amount of spicy and it is stuffed into a roasted poblano pepper.

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

This is another one of those Mexican lent dishes I was talking about last week. It is meant to be eaten cold, like a salad, but if you like it can be eaten warm. If you choose to eat it warm, I recommend serving it with this chipotle tomato sauce.  Another way to eat this vegan chickpea tuna salad is in a sandwich, tostadas or with crackers. It is perfect for an on-the-go lunch and it is full of protein. I made it just a couple of days ago to photograph it, and my dad asked if he could try it. I was a little nervous since my dad is definitely NOT VEGAN, but he really enjoyed it!

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

If you are looking for other recipes with poblano peppers you can try this traditional chile relleno filled with vegan cheese and fried until golden brown, or this roasted poblano pepper filled with quinoa and calabacitas and topped with a creamy vegan chipotle sauce. 

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

The Recipe: Vegan Chickpea Tuna Salad Stuffed Poblano

I usually try and find a brand of chickpeas that are very tender and soft. Some are more firm than others, or you can always cook them yourself. The more tender your chickpeas are, the creamier your tuna salad will be. If you can’t find vegan mayo or you are a no-oil vegan, you can substitute the mayo with mashed avocado or this oil-free vegan mayo. Enjoy!

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.
5 from 1 vote
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Vegan Chickpea Tuna Salad Stuffed Poblano Peppers

Cook Time 25 minutes
Total Time 25 minutes
Servings 2 Large chiles
Author Dora S.

Ingredients

  • 2 Large poblano peppers, roasted
  • 1 can (14.5 oz) Chickpeas, drained, rinsed
  • 1 cup Diced tomatoes, fresh
  • 1/4 cup White onion, finely chopped
  • 1 Serrano chile, finely chopped
  • 1 tbsp. Chopped Manzanilla olives
  • 1 tbsp. Chopped capers
  • 1-2 tsp. Vegan mayo (see note)
  • 1/2 -1 tbsp. Liquid from pickled jalapeños, or lime juice

Preparation

  1. Roast, peel, and deseeded the poblano peppers. Set aside. 

  2. Place chickpeas in a shallow bowl and use a fork to mash them up. 

  3. Add tomatoes. onion, serrano, olives, capers and mix well. 

  4. Add the vegan mayo and 1/2 tbsp. of pickled jalapeño liquid or lime juice. Mix well.

  5. Season with salt and pepper and taste. If necessary, add remaining 1/2 tbsp. of pickled jalapeño liquid or lime juice.

  6. Place salad in fridge for 15 to 20 min. (optional)

  7. Stuff the poblano peppers with the chickpea salad and serve. 

Chef's Notes

 If you can't find vegan mayo or you are a no-oil vegan, you can substitute the mayo with mashed avocado or this oil-free vegan mayo. You can also add 1 tbsp. of nori flakes to make the salad more “fishy”. Here is a small tutorial on how to roast poblano peppers. This dish is meant to be eaten cold, like a salad, but if you like, it can be eaten warm. If you choose to eat it warm, I recommend serving it with this chipotle tomato sauce.  

 

 

 

 

 

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.
4.12 from 9 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.

 

I am obsessed with this creamy chipotle pasta. The sauce is so easy to make and pretty amazing when you realize that a couple of almonds can make a beautiful cream sauce. The smokiness of the chipotle and the acidity of the lemon juice make it irresistible.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

The sauce contains only 6 ingredients almonds, water, almond milk, chipotle, garlic, and lemon juice. Simply place everything in your blender and process until smooth. If you do not have a high powered blender you can soak the almonds overnight. I use raw unpeeled almonds because I prefer their flavor, but if you want an extra creamy sauce you can use blanched almonds or cashews. The sauce shouldn’t be heated because it could break, so when your pasta is done simple toss it with the sauce in a bowl. There is no need heat the pasta and sauce again in pan.

creamy chipotle pasta sauce ingredients

The method for making this sauce was inspired by a sauce made in California called Bitchin’ Sauce. If you live in Cali, you should definitely check it out.

creamy chipotle pasta sauce ingredients

I perfected this recipe while I was living in Hawaii, but it a very homestyle Mexican recipe. The kind that moms and grandmas make at home to feed large crowds. This was one of my favorites before going vegan, so it was only natural that I made a vegan version of this. You can also make a version of this with poblano peppers.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

 

The Recipe: Vegan Creamy Chipotle Pasta

  • The sauce is best used immediately.
  • You can use cashews instead of almonds if you prefer.
  • I also love pouring this sauce on top of my baked potatoes or as a sauce for my chiles rellenos.
  • If you do not have a high powered blender: Pour boiling water on top of almonds and let sit overnight.  Remove skins by pressing the almond between your fingers. The skin should pop off easily. Reduce the amount of water in the recipe to 1/4 cup, then add more if needed to adjust consistency.
  • Enjoy!

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.
4.56 from 18 votes
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Vegan Creamy Chipotle Pasta

This vegan creamy chipotle pasta is super easy to make and absolutely delicious!

Course Main Course
Cuisine Mexican
Keyword chipotle pasta, vegan pastas
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 2 servings
537 kcal
Author Dora S.

Ingredients

  • 1/2 cup Almonds, whole, raw
  • 1/4 cup Almond milk, unsweetened (or vegetable oil)
  • 1 Chipotle pepper in Adobo, (only one of the peppers in the can)
  • 1 clove Garlic
  • 3/4 cup Water
  • 1/2 cup Tomato, fire roasted, canned
  • 1 tbsp. Lemon juice, fresh
  • 1/2 lb. Spaghetti, whole wheat
  • 1 tbsp. Cilantro chopped

Preparation

  1. Place the almonds, almond milk, water, chipotle, garlic clove, roasted tomato, and lemon juice in a blender and process until smooth. Season with salt and pepper.
  2. Boil pasta according to the instructions on the box. Drain and place in a large bowl.
  3. Pour chipotle sauce over pasta and mix well.
  4. Serve with chopped cilantro on top.

Recipe Video

Chef's Notes

This sauce is best served immediately. Use oil instead of almond milk for a creamier sauce.

If you do not have a high powered blender: Pour boiling water on top of almonds and let sit overnight.  Remove skins by pressing the almond between your fingers. The skin should pop off easily. Reduce the amount of water in the recipe to 1/4 cup, then add more if needed to adjust consistency.

Nutrition Facts
Vegan Creamy Chipotle Pasta
Amount Per Serving (1 Serving)
Calories 537 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 1g 5%
Sodium 202mg 8%
Potassium 821mg 23%
Total Carbohydrates 100g 33%
Dietary Fiber 6g 24%
Sugars 5g
Protein 25g 50%
Vitamin A 19.2%
Vitamin C 15.8%
Calcium 18.9%
Iron 38.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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.
5 from 1 vote
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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.

 

 

 

It seems like this year might be the year of cauliflower. It’s all I see in my pinterest feed, cauliflower tacos, cauliflower buffalo wings, cauliflower rice, cauliflower pizza crust, etc. This is my take on vegan ceviche, and of course I use cauliflower. Lent started two weeks ago, and if you are Christian you know that means seafood in abundance. Cauliflower is the perfect substitute for fish in this cauliflower ceviche. It of course does not taste fishy, unless you add kelp powder or something like that to it, but it makes a wonderfully satisfying dish.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.

Ceviche differs from country to country. In Mexico you can find ceviche in a hot sauce/ketchup base or with tomato, chile, and onion. I chose the version without the ketchup. First cook the cauliflower in boiling water for two minutes then drop into a bowl of ice water. Chop it up and mix with cut tomato, onion ,serrano pepper, cilantro, and lime juice. Let it marinate for 30 minutes. The result is a tangy, spicy, and refreshing appetizer. Serve with tostadas or chips, and avocado.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.

Besides trying to make cauliflower taste like fish, this lent I am doing something called 40 bags in 40 days. The goal is to take a couple of minutes a day to fill a bag with the stuff you don’t need or no longer use. At the end of lent, you donate the items you collected, thus taking part in almsgiving. We live in a small apartment, so you would think there wouldn’t be much stuff to get rid of, but there is. Plus my 6yr old is an avid collector of junk. He saves everything! It is going well so far. It’s a bit liberating to let go all of the unnecessary items in our life.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.

On a side note, don’t forget to start saving your eggs for cascarones (Mexican confetti eggs). I always forget. What are some other ways you like to enjoy cauliflower? Hope you like the recipe. Enjoy!

The Recipe: Cauliflower Ceviche

Let your ceviche marinate for at least 30 minutes to let the flavor develop. If possible a couple of hours before would be best.

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to male appetizer. Serve with chips and avocado.
4.6 from 10 votes
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Cauliflower Ceviche

Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 1 hd. Cauliflower, large, cut into florets
  • 1 cup Tomato, diced
  • 1 cup Cucumber, peeled, deseeded, diced
  • 1 Serrano pepper, minced
  • ½ cup Onion, white, finely chopped
  • 1 tbsp. Cilantro, chopped
  • 3 tbsp. Lime juice, fresh
  • 4 Avocadoes

Preparation

  1. Bring salted water to a boil in a large pot set to high heat.
  2. Fill a large bowl with ice and water.
  3. Drop cauliflower into the boiling water and cook for 2 minutes.
  4. Drain cauliflower and place in the bowl with ice water. Let cool.
  5. Chop cauliflower into small pieces.
  6. In a large bowl combine the cauliflower, tomato, cucumber, onion, chile, cilantro, and lime juice and mix well.
  7. Season with salt and pepper, and let marinate for 30 min.
  8. Adjust seasoning and serve on top of avocado halves with chips or tostadas.

 

 

It has been a crazy two weeks. We went skiing for a couple of days and then helped some friends out by watching their 4 kids for the weekend! My husband is an avid skier and has been begging me for years to learn. I was reluctant, because I do not like the cold. Even with my hesitation I had a great time. I did fall on my butt a couple of times, but unfortunately we did not get a video of it.

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The first day was great, I took a lesson and found out that I wasn’t too bad of a beginner skier. I didn’t fall once. I kind of got a little cocky and began to think that skiing wasn’t so hard after all. The following day my husband made sure that I was brought down back to earth, quite literally. He, like myself, is an over achiever. However, I like to take my time and do things at my own pace. He would rather fall and try, try again, until he gets it. We did a green run and he was surprised that I didn’t suck, so he said we should do another green run, that was supposedly the same as the one we did before. It was not. I ended up curled up in a ball crying. It was steeper that he had thought and I couldn’t stop. I ended up falling and sliding several feet in the snow. I got pretty scared, but after a couple of minutes I put my big girl panties on, got up and tried it again. Nobody has ever pushed me as hard as he does, which is great and scary at the same time.

family

family

family

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The day ended with a soak in the hotel hot tub and dinner and drinks with friends. I liked it so much that I am going to start saving now, and maybe next year we can go to Jackson Hole.

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The Recipe: Chickpea and Spinach Tacos

I’m still on a bit of a taco kick and these tacos are my favorite go-to quick lunch recipe. I always have chickpeas on hand for making hummus, and spinach for smoothies so it seemed only natural to put them together in a tortilla. It’s so easy it’s kind of silly to post a recipe for it, just sauté the spinach and garlic and add the chickpeas. Just like I mentioned before the quality of your tortillas matters a lot. Right now my favorite are the Tortilla Land uncooked corn tortillas. Serve on warm corn tortillas and top with cherry tomatoes, avocado slices, your favorite salsa, and  toasted pepitas for some crunch. Enjoy!

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.
5 from 2 votes
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Chickpea and Spinach Tacos

Cook Time 20 minutes
Total Time 20 minutes
Servings 3 servings
Author Dora Stone

Ingredients

  • 1 tbsp. Vegetable oil, optional
  • 3 cloves Garlic, minced
  • 8 oz. Spinach, cleaned, 1 bag
  • 1/8 cup Vegetable stock
  • 1 can (14.5 oz) Chickpeas, drained, rinsed
  • 1 Avocado, sliced
  • 1 pint Cherry tomatoes, sliced in half
  • ½ cup Pepitas, toasted
  • 9 Corn tortillas

Preparation

  1. Heat oil in a large sauté pan to medium heat. Add the garlic and cook for 1-2 minutes until the garlic begins to release its aroma.
  2. Add the spinach and the 1/8 of a cup of vegetable stock. Cover and let cook for 3 – 4 minutes until the spinach has wilted and cooked down.
  3. Add the chickpeas, stir, cook for 1 minute to ensure they are warm, and season with salt and pepper.
  4. Serve with warm corn tortillas and top with cherry tomatoes, avocado slices, your favorite salsa, and toasted pepitas for some crunch.