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

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

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

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