Shredded Hearts of Palm / Tinga de Palmitos

Sometimes, I start cooking with no idea of what the end result will be. ¬†I just go with it. This was one of those times. ¬†I shredded the hearts of palm, threw them in the pan and let them brown and almost char up a bit, they resembled shredded chicken, then it hit me. ¬†Tinga!… Continue reading Shredded Hearts of Palm / Tinga de Palmitos

My Favorite Almond Cheese Recipe

  I approached vegan cheese with the idea that I was not going to expect it to be dairy cheese. After 3 years of experimenting with cashews, almonds, seasonings, thickeners, cultures, probiotics and techniques….I have a couple of things to say about vegan nut cheese. First, it will never be dairy cheese, let’s just get… Continue reading My Favorite Almond Cheese Recipe

Sopa de Hongos / Mushroom Soup

In the state of Mexico there is a great variety of mushrooms due to the humid land. ¬†It is common to run into vendors offering their delicious mushroom filled creations in the mercados and side roads. ¬†Sopa de hongos is the type of soup that reminds you that the simplest of recipes are often the… Continue reading Sopa de Hongos / Mushroom Soup

Mixiotes with Cauliflower and Potatoes in Guajillo Sauce

Mixiotes are traditionally cooked in the thin skin of the maguey leaves and feature meat as the main ingredient. ¬†I love rustic dishes like this one, and I can never resist the urge to make them vegan. ¬†Parchment paper is soaked in water to make it pliable and used to wrap the veggies and sauce… Continue reading Mixiotes with Cauliflower and Potatoes in Guajillo Sauce

Vegan Tamal de Cazuela / Rustic Baked Vegan Tamale

A few years back I ventured into the world of catering and the main item on my menu were tamales. Mia’s Tamales did pretty well, but it was work…a lot of work. ¬†I prepared my own masa and offered a variety of fillings. Hard work paid off because those tamales had a pretty hefty following.… Continue reading Vegan Tamal de Cazuela / Rustic Baked Vegan Tamale

Fava Bean Soup with Nopalitos

This week is all about simple traditional rustic dishes that are like hidden gems in the world of Mexican Cuisine. ¬†Vegetable and legume based dishes are plentiful in Latin America. I especially love that some do not require any adaptations in ingredients to make them vegan friendly. ¬†Caldo de Habas or Fava Bean Soup is… Continue reading Fava Bean Soup with Nopalitos

Chile con Leche / Chile and Milk Stew

One of my favorite food memories revolves around this rustic dish made with everyday staple ingredients. ¬†I remember first trying this stew at a friend’s house, I was not vegan then so I was not worried about turning her food down. ¬†She brought a pot with a stew of green chiles and potatoes cooked in… Continue reading Chile con Leche / Chile and Milk Stew

Sweet and Spicy Szechuan Lentil Bowl

With the exception of a few specialty ingredients, this dish easily comes together. These lentils are packed with the asian flavors that made me fall in love with chinese food. ¬†It’s a vegan bowl of happiness and spice. ¬†Here is the recipe guys! Ingredients 3 cups cooked green lentils 1 cup minced mushrooms 1 medium… Continue reading Sweet and Spicy Szechuan Lentil Bowl

Enfrijoladas

A very simple sauce that coats corn tortillas and transforms them into something delectable. Enfrijoladas is essentially an enchilada with bean sauce instead of pure chile sauce. Simple recipes require the best ingredients and a home cooked pot of beans is almost essential to this recipe. Garlic and onion are added to the beans as… Continue reading Enfrijoladas

My Favorite Socca Recipe

When I first went vegan, breakfast was one of the meals that I found myself bored with. ¬†Enter chickpea flour, not only was it high enough in protein to replace eggs, but it was delicious! ¬†I learned to make socca/chickpea flour pancake, and it transformed my vegan breakfasts. I began mixing in different veggies, spices,… Continue reading My Favorite Socca Recipe