Mole Amarillo or Yellow Mole is one of the 7 traditional mole sauces from Oaxaca, Mexico. Surprise! Not all moles have chocolate in them. Mole comes in a variety of shades ranging from black to green to bright red to….well, obviously this sauce is more orange than yellow, but I am sticking with the original… Continue reading Mole Amarillo (yellow mole) with Roasted Veggies and Corn Masa Dumplings
Ceviche Nachos
Ceviche…something I thought I would miss when I went vegan. Then this recipe was born, the final result was so good, I went around to my family shoving chips topped with this ceviche into their mouths, analyzing every facial expression…then again I tend to do this with almost everything I make. This has all of… Continue reading Ceviche Nachos
Vegetable Fideudá
For the love of Paella! My paella pan is 15 years old. It is one of my favorite kitchen toys. Everything looks impressive in it (wow!) I am convinced you can serve just about anything in this huge rustic pan and your guests will automatically be impressed. Every now and then, I whip it out… Continue reading Vegetable Fideudá
Creamy Chayote Soup
Chayote squash…depending on where you’re from it is either a common vegetable or an exotic one. When trying to describe their flavor…well, let’s just say I respond with “Just try it!” For me finding a pot of steamed chayotes on my mother’s stove was a common thing. I did not care for chayotes back then,… Continue reading Creamy Chayote Soup
Spicy Potato Taquitos with Avocado Salsa
Tacos…go ahead, google it….amazing right? The world is obsessed with tacos. Little do they know that vegan tacos are legit tacos too. Potato taquitos make up part of the taco family, but sometimes can be bland if the filling is not flavorful. The idea for these came to me while cleaning out my fridge. I… Continue reading Spicy Potato Taquitos with Avocado Salsa
Decadent Roasted Aubergines
Pick a vegetable, any vegetable and transform it into a meal. It is something I am passionate about as a vegan. When a vegetable is prepared well and with intention to wow us…it can make a believer out of any doubter. One chef has inspired me with his work of art that is “Plenty” a… Continue reading Decadent Roasted Aubergines
Chickpea and Hearts of Palm Cakes with Chipotle Mayo
Vegan crab cakes? Maybe not, but these definitely belong on your plate tonight. Crispy outside, decadent and moist inside, plus that kick from the chipotle mayo makes them irresistible . Rough chopping the hearts of palm added the right texture to this cake. Can you bake these? I am sure you can, yet shallow frying… Continue reading Chickpea and Hearts of Palm Cakes with Chipotle Mayo
Vegan Mexican Tortilla Soup
Tortilla soup tastes like home to me. There are countless ways to prepare it and almost every home cook has their own recipe for it. My vegan version has a bit of roasted corn, dried pasilla chile and smoky chipotle. A flavorful and rich tomato broth is the base for the real mvp’s in this… Continue reading Vegan Mexican Tortilla Soup
Vegan Red Borscht Soup with Cashew Cream and Chives
Making a big pot of soup on a cold day is therapeutic. It should not be rushed. Chopping fresh veggies, a pinch of this and a dash of that, stirring, tasting and adjusting the seasoning is a labor of love. Beets are the main event in this soup and I happen to be a big… Continue reading Vegan Red Borscht Soup with Cashew Cream and Chives
Tofu and Veggie Soup
Soft tofu has grown on me. I have been a fan of pressing, baking and dry frying extra firm tofu to get it to that super firm chewy texture, which I love, but soft tofu becomes delicious in soup as it soaks up this light broth and melts in your mouth. I was missing out… Continue reading Tofu and Veggie Soup
LemonVinaigrette 