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

Salsa Macha

The Art of Making Salsa continues with a versatile, spicy, garlicky, toasted, delicious and addictive salsa known as Salsa Macha.  Unlike more popular mexican table salsas the base for this one is extra virgin olive oil, which doubles as a natural preservative and will make it shelf stable for up to one year.  It can… Continue reading Salsa Macha

Vegan Strawberry Lemonade Cashew Ice Cream Cake

When my family is craving something sweet, I love whipping up these fruity cashew based desserts.  They are made with whole ingredients that are healthy so I feel good about serving up a slice.  Vegan or not, everyone will love this one. Feel free to substitute the strawberries for 2 cups of diced mangos, blueberries,… Continue reading Vegan Strawberry Lemonade Cashew Ice Cream Cake

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

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

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