Sometimes dried herbs can replace fresh, but not in this case. Fresh lemon juice and freshly chopped herbs are key to getting this one right. This is where the quality of your olive oil matters, so bring out the good stuff! Ingredients 6 cups peeled and diced red potatoes 3 tbsp extra virgin… Continue reading Bulgarian Potato Salad
Category: A Vegan Menu
My Mexican Christmas Fruit Punch
Ponche! In Mexico this warming, fragrant punch is a must during the holiday season. The recipe varies depending on taste and family recipes, but the familiar aroma of a big pot of Ponche boiling on a stove is a welcome home to many who grew up enjoying this tradition. The sweetness level can be easily… Continue reading My Mexican Christmas Fruit Punch
Garbanzo and Potato Estofado
Estofado translates into stew, and in this vegan stew garbanzos or chickpeas become soft and creamy while the potatoes fall apart and thicken the perfectly balanced tomato sauce, lovingly made up of a dash of this and a pinch of that. I make this often at my daughter’s request, it is one of her favorites. … Continue reading Garbanzo and Potato Estofado
Shanghai String Beans
Shanghai is the name of the Chinese restaurant where we first had these string beans. Life has taken us farther away from this favorite place of ours, but we still make that 106 mile trip to satisfy our craving. Sometimes that’s not an option for us, so I came up with a recipe that does… Continue reading Shanghai String Beans
Tapatio Tofu Steaks
This recipe is a love letter to my teenage years. Tapatio hot sauce has a cult following and I was a proud member. I later graduated to salsa like a proper mexican, but being from East Los Angeles, Tapatio holds a place in my spicy heart. I still always have a bottle in my pantry,… Continue reading Tapatio Tofu Steaks
Curried Tofu Salad
Over the summer I became obsessed with this recipe. Pan seared tofu gives this salad texture and bite while the mix of crunchy celery, sweet raisins and spicy curry make it memorable. You will make this more than once… Ingredients 1 pkg extra firm tofu 2 tsp old bay seasoning 1 tbsp oil 1/4 cup… Continue reading Curried Tofu Salad
Vegan Gourmet Seitan Sausage
Grilling season is around the corner and although vegan burgers are delicious, these spicy sausages will be a hit with vegans and non vegans. Ingredients Dry 1 1/4 cups vital wheat gluten 1/4 cup nutritional yeast 2 tsp fennel seeds 2 tsp smoked paprika 1 tsp paprika 1 tsp red pepper flakes 1 tsp oregano… Continue reading Vegan Gourmet Seitan Sausage
Lemon Quinoa and Rice Pilaf for Chiles Rellenos
Always trying to find things to stuff into my poblanos, this rice and quinoa mix goes really well with the smokiness of the roasted peppers. Ingredients 1 cup rinsed quinoa 1 cup rinsed rice 3 cups vegetable broth 1 1/2 tsp kosher salt 1/2 medium onion diced 3 garlic cloves minced 2 – 3 tbsp… Continue reading Lemon Quinoa and Rice Pilaf for Chiles Rellenos
Crustless Vegan Quiche with Leeks and Arugula
The base for this quiche is tofu, and when combined with baking powder, flour and nutritional yeast it becomes the perfect fluffy base for a vegan version. This recipe is versatile, feel free to substitute the arugula for spinach or kale and even chopped broccoli florets, the results are all delicious. Tofu scramble is good,… Continue reading Crustless Vegan Quiche with Leeks and Arugula
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
LemonVinaigrette 