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    Home » Work with Me

    Work with Me

    Dora Stone

    Dora Stone is a classically trained chef, a graduate of the Culinary Institute of America, a freelance food photographer, videographer, and vegan recipe developer.

    Her work has been published in print in Parents Magazine, VegNews Magazine, GrlSquash Magazine, and the book The Vegan Starter Kit by Dr. Neil Barnard. In digital, work has been featured on entrepreneur.com, vegnews.com, PETAlatino, milenio.com, Buzzfeed, Good Housekeeping, and Red Book Magazine.

    She has worked extensively as a consultant for the Physicians Committee of Responsible Medicine in the development of their app 21 Day Kickstart and the Spanish version, Vegetariano en 21 Dias. She is also the author of Vegan Tamales Unwrapped: A step by step guide to savory and sweet tamales, available in English and Spanish.

    Blog and Social Stats:

    • Pageviews: 216,000 +
    • Sessions: 173,000 +
    • Users: 145,000 +
    • Instagram: 26,900 +
    • Facebook: 86,000 +
    • Pinterest: 33,000 +

    Services:

    • Recipe Development (Step-by-step photography) - $500
    • Instagram Post - $270
    • Instagram Stories (3 Frames) - $100
    • Facebook Post - $270
    • Branded Video - $600
    • Sponsored Post (Includes all social shares) - $1,000
    • Sponsored Post + Video (Includes all social shares) - $1,500

    Contact: info@dorastable.com

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    Welcome. I'm so happy you're here.

    I’m Dora, and I make traditional vegan Mexican recipes that are easy, mostly healthy and delicious. Find out more →

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    Comforting Soups

    bowl of menudo with a spoon digging in

    Vegan Menudo

    Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green

    Roasted Chile Poblano Soup - Vegan

    Mexican vegan lentil soup in a white bowl surrounded by tomato, cilantro and onion

    Mexican Vegan Lentil Soup (Sopa de Lentejas)

    Over head shot of White bowl with blue rim filled with soup zucchini, carrots, chickpeas and rice

    Vegan Authentic Caldo Tlalpeño

    This spicy vegan tortilla soup, is not your typical tex-mex, cumin and chili powder seasoned soup. The broth for this soup is simmered with epazote, chile morita, tomato, onion, garlic, and chipotle, then garnished with fried or baked tortilla strips, baked tofu, crispy chile ancho, and avocado.

    Spicy Vegan Tortilla Soup

    How to Make Sopa de Fideo

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    Join the community and get the Our Vegan Mexico Ebook!! 32 authentic vegan Mexican recipes

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    Vegan Birria Tacos

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    Cantaritos Locos

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    How to Make Sopa de Fideo

    This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. They are pureed in a molcajete.

    Salsa Molcajeteada

    Potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

    Homemade Vegan Chorizo

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