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

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

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

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

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

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

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

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

The Recipe: Summer Calabacitas Tacos

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

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

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

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

Ingredients

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

Preparation

  1. In a large heavy bottomed pot, set to medium heat; sweat the onion in 1/4 cup of vegetable broth for 2 to 3 minutes until onion is translucent.
  2. Add corn and garlic and pour in remaining ¼ cup of vegetable broth, cover and let steam until corn is tender, about 3 – 4 minutes.
  3. Uncover, add zucchini and cook for 3-4 minutes, until it begins to soften.
  4. Add tomato and cook for 5 minutes more, or until all the vegetables are tender.
  5. Season to taste, and serve on warm tortillas with avocado slices and salsa.

Chef's Notes

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

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

 

 

 

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.

 

Summer is quickly coming to an end, or has come to an end for some of you. The heat is escalating quickly and hot summer days will soon be hot school days, where we spend our days lugging our kids from one place to another and rushing home to do homework. I’m not looking forward to the rushing around, but I am looking forward to quiet mornings and maybe more time to blog.

vegan chorizo torta

My favorite part of the summer was definitely the visit from my nieces and all the fun things we did. The worst part of the summer was Dylan breaking his arm doing Jiu Jitsu, which put an end to all of our water filled summer activities. What was the best part of your summer?

broken arm

Before I forget, I have to tell you about a new recipe site called Yummly. You can search for recipes by season, ingredient, tastes, techniques, cuisine, courses, sources, and brands.  You can also add recipes from around the web to your recipe box. Yummly is also working with other bloggers to include as many recipes from around the web as possible. You should definitely go check it out.

vegan chorizo torta

The Recipe: Vegan Chorizo Torta

This vegan chorizo torta is going to knock your socks off! I was already in love with the chorizo recipe, but this torta is something else. What is a torta anyway? It is basically the Mexican version of a sandwich. A bolillo, french- style roll, is spread with refried beans and creamy avocado, and filled with a spicy chorizo center, tomato, and a couple of slices of onion. The whole thing is then toasted on a griddle, kind of like a panini. Serve with pickled jalapeños for an extra kick. Enjoy!

vegan chorizo torta

vegan chorizo torta
5 from 1 vote
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Vegan Chorizo Torta

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

Ingredients

  • 4 Bolillos or French rolls
  • 1 can (15.5 oz.) Black beans
  • 2 Avocadoes
  • 1 Onion, white, sliced thinly
  • 2 Tomatoes, large, sliced
  • ½ - 1 lb. Homemade vegan chorizo (see note)

Preparation

  1. Heat a large sauté pan to medium heat. Add 1 tbsp. of oil or water (if you are oil-free). Add chorizo and cook for 5-6 minutes or until it begins to slightly brown. Remove from heat and set aside.

  2. Cut the avocadoes in half, remove the pits, and scoop out the flesh with a spoon into a bowl. Mash with a fork and season with salt and pepper. Set aside.
  3. Drain the black beans, but reserve 2-3 tbsp. of the liquid. Mash the beans with a fork or a potato masher until they reach the consistency of refried beans. (You can, of course, use real refried beans instead.) I like to add 2 tbsp. of salsa instead of the canned bean liquid.

  4. Slice the rolls in half, lengthwise and scoop out some of the soft interior. Spread 2 tbsp. or more of the avocado on the top half of the bread, and top with 2 slices of onion.

  5. Spread 2 tbsp. or more of the beans on the bottom half of the bread. Divide the chorizo mixture between the bottom half of the 4 rolls. Top with 2-3 slices of tomato, and cover with top half of bread.
  6. Heat a griddle or cast iron pan over medium heat. Once hot, place the tortas on it and cook for about 5 min, on each side. You can place a heavy sauté pan on top of the tortas while they are cooking to give it a panini effect, or just use a panini press.
  7. Serve with pickled jalapeños.

Chef's Notes

You can find the recipe for Homemade Vegan Chorizo here or you can buy your own.

 

These vegan cauliflower tempura bites (cauliflower tortitas) in a tomato-chipotle sauce are one of my favorite lent side dishes. Traditionally the tortitas are dropped in an egg batter and fried, but for this version of the batter, I’ve essentially made an eggless tempura batter. The tomato-chipotle sauce gives this dish the acidity and spiciness that pairs very well with the crunchiness of the cauliflower

Every time lent and Easter comes around I get very homesick. Holy Week and Easter are a big deal in Mexico and our family has a set of traditions we practice every year. Every Friday in lent we enjoy comida de cuaresma(lent food) which includes things like tortitas de camaron, lentejas, caldo de mariscos, shrimp cocktails, capirotada, tortitas de coliflor, tortitas de papa, etc. I can’t get those things around here, or at least I haven’t found a place that serves traditional lent food, so I’ve adapted some of these dishes to be vegan.

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

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

One of the other traditions that we really enjoy and we can do here is Mexican confetti eggs. I’ve been saving my eggs since February and we’ve already started painting some. It’s so fun to watch the kids smash the eggs on each other’s heads and the colorful confetti jump out every where. Now all I have to do is find a family who will adopt us for Easter since the hubby is working. Sigh.

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

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

Enjoy!

The Recipe: Vegan Cauliflower Tempura Bites in Tomato Chipotle Sauce

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

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

Ingredients

Batter

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

Sauce

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

Preparation

  1. Place all the ingredients for the sauce in the blender and process until smooth.
  2. Bring sauce to a simmer in a sauce pot set to medium heat. Simmer for 5-7 minutes, season with salt and pepper. Set aside.
  3. Sift the flour and cornstarch into a large bowl. Add the salt and soda water. Whisk until combined. The batter should have the consistency of a thick pancake batter. Add more water as necessary.
  4. Heat oil in a large pot or Dutch oven to 350°F.

  5. Once the oil is hot, use your hands to drop the cauliflower in the batter and then into the oil. Fry for 2-3 min. on each side or until the batter is crispy and slightly golden.
  6. Remove from oil and place on a plate or tray lined with paper towels. Serve with spicy tomato sauce.

Chef's Notes

For a healthier version, season the cauliflower with salt, pepper and 1 tbsp. of oil. Roast the cauliflower in the oven at 450F for 20 min.

 

 

I am in love with this watercress and radish salsa. I guess it’s more of a salad with the addition of the radish and watercress, but it pairs so perfectly with the slices if avocado and home-made tortillas. I made a batch if this and ate it all by myself!

This vegan recipe for watercress and radish salsa is spicy, crunchy, fresh and pairs perfectly with avocado slices and home-made tortillas.

I’ve adapted this recipe for watercress and radish salsa from a book called Memorias en Mole de Olla, Cocina y Revolucion en Tlaxcala. The author, Helena Hernandez de Valle Arizpe, has researched and gathered over 117 recipes of the cuisine of Tlaxcala during the time of the Mexican revolution (1910-1920). Her only intent is to promote her findings in the hope of preserving Mexico’s cuisine. Unfortunately, for you English speakers the book is in Spanish.

This vegan recipe for watercress and radish salsa is spicy, crunchy, fresh and pairs perfectly with avocado slices and home-made tortillas.

That’s where I come in. I have translated this goodness and adapted it slightly. I love recipes like these, because they reflect exactly what I want this blog to be. I don’t just want to veganize traditional Mexican dishes. I want to share with you recipes that although they may be accidentally vegan (meaning they don’t come from a vegan mindset, they just happen to have no animal products), they are part of the fabric of traditional Mexican cuisine. With the advent of Tex-Mex or the adaptation of Mexican food across borders we tend to forget that the basis of the whole cuisine is corn, beans, and chile.

This vegan recipe for watercress and radish salsa is spicy, crunchy, fresh and pairs perfectly with avocado slices and home-made tortillas.

Hopefully I will be able to share with you more recipes from this great book. In other news, I’m really excited about being featured in PETALatino this month. Head on over there and check it out. Look out for some classic lenten recipes in the following weeks, and don’t forget to email subscribe to receive a notification every time a new post is published and our monthly newsletter.

The Recipe: Watercress and Radish Salsa

Is it a salsa or a salad? It’s both! Four serranos make a very spicy salsa, so if you want it mild add a little bit less. Enjoy!

Watercress radish salsa. Roasted tomatoes and serranos, watercress, and sliced radishes.
5 from 2 votes
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Watercress and Radish Salsa

Cook Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 3 Roma tomatoes, large
  • 4 Serrano peppers
  • 1 bunch Watercress, roughly chopped
  • 6 Red radishes, cut into matchsticks
  • 3 Mexican spring onions, white part only, chopped, cebollitas

Preparation

  1. Heat a griddle or cast iron pan to high heat. Place tomatoes and serrano peppers on griddle until they become soft and slightly blackened, about 5 min.
  2. Flip peppers, tomatoes, and continue to char for another 5 minutes.
  3. Remove ingredients from griddle and set aside.
  4. Start grinding the peppers in the molcajete one at a time. Once the desired consistency is reached, add the tomatoes one by one and keep grinding. Set aside
  5. If you do not have a molcajete you can use a blender or food processor. Simply place the charred tomatoes and peppers in the machine and pulse until the desired consistency is reached. Set aside.
  6. Add radish, watercress, and spring onion to the tomato and serrano salsa. Season with salt and pepper.
  7. Serve with avocado slices and warm tortillas.

Chef's Notes

Yields about 2 cups. Mexican spring onions are very different from scallions. They have a bulbous ending and a very long green stem. See ingredient picture above. Feel free to add more serranos if you want this to be spicier.

 

 

 

 

Salsa month continues here at Dora’s Table. This is pico de gallo, a raw salsa that consists of jalapeño, tomato, onion, cilantro, and lime juice. That’s it! This is one of the first things I learned how to make. It really isn’t complicated at all, just chop the tomatoes, onion, jalapeño, and cilantro, add some lime juice, and season with salt and pepper. Done! It is great on its own with chips or you can make it a meal by adding chickpeas and avocado. 

pico de gallo

Sometimes I wish I could convince everyone I meet to at least try going vegan (plant-based) at least for 30 days. I was the last person you could think of that would become vegan. I was a meat lover through and through, and don’t even get me started on cheese. In fact, I made fun of vegans and vegetarians. We once invited our one vegetarian friend to eat at Animal in L.A. Yikes!

Being vegan in the food and beverage industry is not perceived as cool, I would say most professionals would think it’s pretty lame. You know, because vegans don’t indulge in the foie gras, and chocolate dipped bacon wrapped everything that has been going on lately. I admit I thought about it that way too.

I was embarrassed to be a vegan at first. I tried to hide it or avoid mentioning it all together, but as I learned how to adapt in social situations and plan my meals better I began to care less and less what others thought of me. As you can see from my now very public vegan blog.
james beard quote

Honestly, I just feel better when I drop meat and dairy from my meals. I have more energy, I’m back to my pre-baby weight, and I can eat guilt-free. I was a bit chunky as a kid and eating was always associated with guilt. Even after a lost all my weight I couldn’t shake the guilt, not until going vegan. For me it is about being compassionate towards animals, and taking care of my body and myself. Am I 100% vegan? no. I don’t think anybody is.

The funny thing is I don’t feel deprived at all because I can’t eat this or that. Just like James Beard says, “You can omit and still enjoy eating.” I enjoy all of my meals whether or not they are organic, non-gmo, raw, vegan, paleo, etc. Life is too short to eat bad food.

pico de gallo

Stop by my pinterest page for some vegan recipes from around the web.

Also take one look at Kathy Patalsky‘s Finding Vegan so you can see that you can eat healthy, delicious, and even indulgent meals without a trace of animal products.

Finally, subscribe to our email list (top right corner below the slide show) to receive updates, cooking tips and behind the scene photos. Enjoy!

The Recipe: Pico de Gallo

Add more jalapeño to this to make it extra spicy. To make this a quick lunch add 1 cup of chickpeas and some avocado.

A fresh salsa so easy to make.
5 from 1 vote
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Pico de Gallo

Cook Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Author Dora Stone

Ingredients

  • 4 Plum tomatoes. diced
  • ½ White onion, chopped finely
  • 1 Jalapeño, do not remove seeds, minced
  • 1 Juice of lime

Preparation

  1. Combine all ingredients, add lime juice, season with salt and pepper.

Chef's Notes

Add more jalapeño to make it extra spicy.

 

 

” Mom, why can’t we just have the regular meatballs? I just want the regular ones ok,” said 5 yr. old Dylan as he suffered through another attempt at mom’s vegan meatballs in tomato-chipotle sauce. I’m in the process of writing a free e-book for you guys and I’ve been testing recipes, but for some reason I decided to try and make a vegan meatball. Oh the irony, even as I’m typing it now it seems so wrong. Let’s just say Dylan has not been a fan of this cooking experiment. I think it might be time to give up and come up with a new dish for the e-book. Sigh. In the meantime here is a recipe for vegan chilaquiles rojos.

This recipe for vegan chilaquiles rojos is a great way to have a hearty and healthy breakfast. They are spicy, rich, and a bit creamy.

Breakfast is one of the hardest things when you first decide to go vegan or switch to a plant-based diet. Believe me, you get tired of oatmeal pretty fast, and sometimes you just want something hearty and savory. I haven’t been brave enough yet to try a tofu scramble, but I know plenty of people who enjoy a good one. That’s where these veggie chilaquiles come in. They are crunchy, spicy, and just the right amount of creamy.

This recipe for vegan chilaquiles rojos is a great way to have a hearty and healthy breakfast. They are spicy, rich, and a bit creamy.

The Recipe: Vegan Chilaquiles Rojos

I’ve used an almond crema to off-set the heat in the dish. Why an almond crema? I’m going to tell you a little secret. I don’t like cashew cream, gasp! I know, I’m a pretty bad vegan, but it’s just too sweet for me. I don’t think it goes very well with Mexican food, that’s why I’ve come up with my own version of crema. You can adapt this recipe and add tofu, eggs, cheese, or chicken for a richer version or keep it light with just the veggies and almond crema. Enjoy!

Veggie chilaquiles. Spicy, rich, and creamy. A vegan recipe.
5 from 1 vote
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Vegan Chilaquiles Rojos

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

Ingredients

Vegetable Sauté

  • 1 tbsp. Vegetable oil
  • 2 Zucchini, diced
  • ½ hd. Broccoli florets
  • 2 Tomatoes, diced
  • 2 Garlic cloves, minced
  • ¼ cup Vegetable broth or water
  • ½ cup Black beans, canned or home-made
  • 1 cup Spinach, chopped

Sauce

  • 4 Chile guajillo, devained and seeded
  • 2 cans (14.5 oz) Diced tomatoes
  • 1 Onion, white, chopped
  • 4 Garlic, cloves
  • 4 Serrano chiles, chopped
  • 24 Corn tortillas, cut into triangles, 12ths
  • 1 cup Vegetable oil
  • 1 Avocado sliced
  • 1/4 cup Chopped cilantro

Almond Crema

  • ½ cup Almonds, whole, raw
  • ¼ cup Vegetable oil or almond milk
  • 1 Garlic clove
  • ¾ cup Water
  • 1 tbsp. Lemon juice, fresh

Preparation

  1. Vegetable Saute: Heat 1 tbsp. of oil in a large sauté pan to medium-high heat. Once oil is hot, add zucchini and cook for 2 minutes, stirring often. Add the tomato, and garlic, and let cook for 1 minute more. Add broccoli and ¼ cup of water and cover. Lower heat to medium and cook for 1-2 minutes or until broccoli starts to get tender. Add black beans and spinach. Stir. Season with salt and pepper and set aside.
  2. Sauce: Boil water in a small pot. Place the dried guajillo chiles in the water and simmer for 5 min. Drain and place in the blender with the tomato, onion, garlic, and Serrano chiles. Blend until smooth. Strain. Pour finished sauce into a large pot and simmer for 5 min. Set aside.
  3. Pour vegetable oil into a heavy-bottomed pot , enough to cover about 2 inches of the bottom. Heat to about 350F at medium-high heat. Fry the tortilla triangles in batches until golden brown. Place the fried tortillas on a paper towel lined tray and let cool.
  4. Crema: Put the almonds, oil, garlic, lemon juice, and water and blend on high until the mixture has thickened and is smooth. About 2 min. Set aside.
  5. Assemble: Toss the tortilla chips with the tomato sauce in the large pot where it was simmered. The tortillas will begin to soften, but we don’t want them completely soft, so plate the tortillas and sauce immediately. Top with ½ cup of the veggie mixture, chopped cilantro, avocado slices, and drizzle with the crema.

Chef's Notes

For a healthier version bake the tortilla chips in the oven at 350F for 30 min. or until crispy and golden brown.

 

[yumprint-recipe id=’37’]

Picadillo is one of those dishes that is a staple in every Mexican household. It is super easy to make and kids tend to love it. It was one of my favorites growing up. In northern Mexico it is traditionally made with ground beef, onions, garlic, chiles, and potatoes. In southern and central Mexico they add raisins, olives, and even fruit. You can also find picadillo in other Latin American countries. Perhaps the most famous is the Cuban version, which consists of ground or shredded beef, onions, peppers, potatoes, olives, and capers.

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This Mexican garbanzo salad is a refreshing salad for any potluck or outdoor party. The combination of fresh tomatoes, minced onion, jalapeño, cilantro, jalapeño, avocado, chickpeas, and lime juice makes this a hearty dish that won’t disappoint.

This recipe for mexican garbanzo salad combines tomato, onion, serrano chile, avocado, chickpeas and lime juice. Makes a great lunch.

It is hot! Here in SC it is not only hot, but 100% humid. I’m finally back to posting recipes and this one is great for a hot summer day. Even though this Mexican garbanzo salad isn’t exactly American, I think you should make it for your 4th of July party. It is refreshing, delicious and perfect with those ripe tomatoes you are growing in your garden. Ok, so maybe not all of us are growing tomatoes, but I’m sure you can get some good ones at your local farmers market.

This recipe for mexican garbanzo salad combines tomato, onion, serrano chile, avocado, chickpeas and lime juice. Makes a great lunch.

Everything here at home is running as smooth as it can with a 4 yr. old and a 3 month old. We are cooling off at the pool and enjoying sleeping in longer than usual and going to bed later. Some days are better than others, but generally we are pretty content. Even though I complain about the heat, I am enjoying the slow pace of summer. Have a great weekend and enjoy this Mexican garbanzo salad.

The Recipe: Mexican Garbanzo Salad

Serve this salad with your favorite tortilla chips. You can also add extra avocados and make a protein packed guacamole. Enjoy!

This recipe for mexican garbanzo salad combines tomato, onion, serrano chile, avocado, chickpeas and lime juice. Makes a great lunch.
5 from 2 votes
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Mexican Garbanzo Salad

This Mexican garbanzo salad is a refreshing salad for any potluck or outdoor party. The combination of fresh tomatoes, minced onion, jalapeño, cilantro, jalapeño, avocado, chickpeas, and lime juice makes this a hearty dish that won't disappoint.
Course Salad
Cuisine Mexican
Keyword chickpea salad, garbanzo salad, mexican
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 servings
168 kcal
Author Dora Stone

Ingredients

  • 3 cups Diced tomato, fresh
  • 1/2 cup Onion, white
  • 2 tbsp. Jalapeño, minced
  • 1 cup Chickpeas, canned, drained
  • 1 cup Avocado, diced
  • 1/4 cup Cilantro, chopped
  • To taste Lime juice fresh
  • To taste Sallt kosher
  • To taste Black Pepper ground

Preparation

  1. Combine all ingredients and season to taste.

Recipe Video

Chef's Notes

Serve with baked corn chips.

Nutrition Facts
Mexican Garbanzo Salad
Amount Per Serving (1 Serving)
Calories 168 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 24mg 1%
Potassium 687mg 20%
Total Carbohydrates 24g 8%
Dietary Fiber 7g 28%
Sugars 7g
Protein 6g 12%
Vitamin A 8.3%
Vitamin C 38.2%
Calcium 8.5%
Iron 17.4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Mexican Garbanzo Salad
Amount Per Serving (1 Serving)
Calories 168 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 24mg 1%
Potassium 687mg 20%
Total Carbohydrates 24g 8%
Dietary Fiber 7g 28%
Sugars 7g
Protein 6g 12%
Vitamin A 8.3%
Vitamin C 38.2%
Calcium 8.5%
Iron 17.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

In May, I wrote about wanting to quit blogging, so it might come as a surprise to you that I started a new blog! Unfortunately, for all you English speaking readers it’s in Spanish. I was born and raised in Mexico, which means Spanish is my primary language. I came to the U.S. as an international student in order to go to The Culinary Institute of America, thus the majority of my culinary education was imparted in English. I’m a embarrassed to say this, but I’m a bit more comfortable writing about food in English. However, my parents and a big chunk of my extended family do not speak English, and they have voiced their complains about not being able to understand anything I write. Oops!

This recipe for vegan chile relleno stuffed with zucchini and quinoa is an adaptation of a Mexican classic. It is bursting with flavor!

The reason I was hesitant to start a blog in Spanish was for the same reasons I was considering quitting this blog, it’s a lot of work! However, after receiving support and encouraging comments from a couple of readers, I am once again motivated to continue sharing recipes with you. Of course, it also really helps that the munchkin is in school full time:)

This recipe for vegan chile relleno stuffed with zucchini and quinoa is an adaptation of a Mexican classic. It is bursting with flavor!

 

This recipe for vegan chile relleno stuffed with zucchini and quinoa is an adaptation of a Mexican classic. It is bursting with flavor!

This recipe for vegan chile relleno stuffed with zucchini and quinoa is an adaptation of a Mexican classic. It is bursting with flavor!

 

This recipe for vegan chile relleno stuffed with zucchini and quinoa is an adaptation of a Mexican classic. It is bursting with flavor!

Monday is Mexico’s Independence Day, so in honor of a wonderful country, an amazing group of people, and one of the best cuisines in the world ( I might be a little bit biased here) is a recipe for chiles rellenos that is not traditional, but has all the flavor and complexity of Mexican cuisine.

The Recipe: Vegan Chile Relleno with Zucchini and Quinoa

Roasted poblano peppers are stuffed with a sauté of zucchini , corn , tomato, onion, garlic, and quinoa. They are slathered in a creamy chipotle sauce or you can use whatever salsa you like. If quinoa is not easily accessible to you, feel free to use rice instead. Enjoy!

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Vegan Chile Relleno with Zucchini and Quinoa

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

Ingredients

Zucchini Sauté (Calabacitas)

  • 1 tbsp. Grapeseed oil (optional)
  • 1 cup Onion, white, finely diced
  • 3 cloves Garlic, minced
  • 2 Ears of corn, cut into kernels
  • 1/4 cup Vegetable stock or water
  • 3 Zucchini, cut into large dice
  • 2 cups Tomato, fresh or canned, diced

Stuffed Peppers

  • 8 Poblano peppers, roasted, peeled, seeded 8 ea.
  • 3 cups Quinoa, cooked
  • Zucchini sauté, Recipe above
  • Creamy Chipotle Sauce (see note)

Preparation

  1. In a large heavy bottomed pot, set to medium heat; sweat the onion in 1 tbsp. of oil for 2 to 3 minutes until onion is translucent.
  2. Add corn and ¼ cup of water or veg stock, 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 2 minutes more.
  5. Season and reserve for later use.
  6. Stuff the bottom of the chiles with quinoa and top with zucchini mixture. Pour chipotle sauce on top and serve.

Chef's Notes

If you can’t find quinoa or don’t like it, you can use rice. You can find the recipe for the creamy chipotle sauce here.