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
Tag: Vegan
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
Matcha Latte Panna Cotta
Next to espresso and chai, matcha holds it’s place as one of my all time favorite coffeehouse drinks. The first time I tried an icy cold matcha latte, not only was I intrigued by the beautiful color in my cup but the flavor was confusing…did I like it?…sip after sip I tried to convince myself… Continue reading Matcha Latte Panna Cotta
Green Adobo Roasted Chayote Tacos
Take some roasted chayote, put it in a taco and…mmm it’s so good! The adobo verde or green adobo sauce gives it an herby, garlicky and spicy kick. I am always on the look out for delicious vegan taco ideas and this healthy flavorful recipe does not disappoint. The cashew cheese I made has a… Continue reading Green Adobo Roasted Chayote Tacos
LemonVinaigrette 