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
Category: A Vegan Menu
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
Guajillo Chile Cream Sauce with Mushrooms and Grilled Tofu Steaks
Mushrooms in guajillo sauce is a classic combination in mexican cuisine. The addition of cream, in this case cashew cream, takes it to another level. This sauce is delicious spooned over tofu steaks, but also as a filling for tacos and a topping for vegan nachos. Thankfully this recipe makes enough sauce for experimenting. This… Continue reading Guajillo Chile Cream Sauce with Mushrooms and Grilled Tofu Steaks
Salt and Pepper Roasted Cauliflower
Our favorite chinese restaurant serves a dish made of deep-fried pork chops and goes by the name salt and pepper pork chops. It is finished with a mix of scallions, chiles, garlic and vinegar. It is my husbands favorite…. I love my husband and I want him around for a long time, so I came… Continue reading Salt and Pepper Roasted Cauliflower
Beer Battered Brussels Sprouts with Maple Dijon Sauce
I am not apologizing for frying a vegetable. These are good…too good, especially dipped in this delicious mustard sauce. It’s best to make them in the presence of people who will help stop you from devouring the entire batch yourself. Crispy thin coating outside, creamy inside… hey, it’s a green leafy vegetable so basically like… Continue reading Beer Battered Brussels Sprouts with Maple Dijon Sauce
Tofu Medallions a la Diabla
Before I was vegan Camarones a la Diabla ( Shrimp in Spicy Sauce) was one of my signature dishes. I learned to prepare this dish, because it was one of my favorites. It became my go to dish for whenever I wanted to impress my guests with my fierce mexican cooking skills (Ha!) It even… Continue reading Tofu Medallions a la Diabla
Vegan Aguachile
Aguachile literally translates into chile water, which sounds less appetizing. This classic dish hails from Sinaloa, Mexico and is traditionally prepared with shrimp. Since I don’t eat little critters, I turned to cauliflower to stand in their place. It did not disappoint. Aguachile is a variation of ceviche that is prepared with a puree of… Continue reading Vegan Aguachile
LemonVinaigrette 