Pastel Azteca is the Mexican answer to the lasagna. Layers of tortillas, sauce, cheese and delicious fillings are placed in a casserole dish, then baked to golden yumminess is achieved. The tortillas soak up the sauce creating a soft, almost velvety texture. It is super easy to make and very satisfying. Continue reading
OG milanesa consists of thinly sliced steak breaded and fried to perfection. Nothing fancy. Just simple ingredients placed together to form a simple meal. So how does a vegetarian or vegan get to partake in milanesa? Enter seitan, a wheat gluten meat substitute. Although there are different varieties of seitan sold in markets (some come flavored, others come in chunks or even as a whole block) I used sliced seitan for this recipe. Continue reading
You know, whoever decided to stuff dough with delicious fillings should really be honored. And I mean a statue in the park, face on a stamp, day of acknowledgement kind of honored because bready dough wrapped around flavorful fixings is hard to beat. It is tasty, easy to eat and-did I mention tasty? Continue reading
Yucca, or cassava, is a cousin of the potato. More commonly used in tropical cooking, yucca is very versatile and can be used in numerous preparations. Just because yucca does not get as much attention as the almighty potato does not mean it is not as delicious. Trust me.
This Cuban recipe takes yucca from yummy veggie to extraordinary side dish. This garlic sauce makes it. The sweet garlic flavor complements the rich olive oil. The addition of the lime cuts through the sauce and helps balance it out. The end result: Creamy yucca and a sweet garlicky sauce with a hint of citrus. Yes, please. Continue reading
Eggplant may never be considered a Mexican Food staple but it definitely is. Whether you make tacos or tostadas with the mighty eggplant is up to you but one great way to use it is as a filling for gorditas, the soft, pillowy corn disc thicker than a tortilla.
A fragrant filling of garlic, onion and eggplant with just a hint of spice is created to fill these gorditas. Simply top with lettuce and salsa or let your imagine run free and use other toppings like cabbage, jalapenos or shredded carrot. Can’t get enough gordita goodness? Well then, try the Spicy Tofu Gorditas as well. Continue reading
Looking for a quick and easy breakfast idea? Molletes are the answer. They are fast, simple and delicious. You are basically looking at bread, beans, cheese and salsa heated through to make one scrumptious and portable meal. Yes, breakfast (or lunch or dinner or snack time) can be this easy. Slice a roll in half, slather some garlicky beans, top with cheese, watch it become gooey then spoon some salsa on top. Pretty easy! Yum, yum, yum, yum, yum. Continue reading
Huevos revueltos, or scrambled eggs, make for a quick and easy breakfast meal. Usually huevos revueltos are kept simple with eggs and some salt and pepper. But why stop there? I say add some veggies for flavor and color. And while we are on the subject of flavor, chipotle peppers add a ton of flavor.
This recipe turns scrambled eggs into a vegan-friendly, spice-filled dish. Skip the eggs and make it with tofu instead. Add peppers, onions and tomatoes to really kick it up a notch. So filling, so tasty, so incredible. Patting myself on the back now. Continue reading
Coquito is a delicious Puerto Rican coconut drink served around Christmas and New Year’s Day. The creamy, velvety beverage can be enjoyed either with the addition of rum or its own for those who want a non-alcoholic drink.
It is a great “something different” to drink during the holiday season when most festive drinks overdose on pumpkin or peppermint. It is so easy to make and is just about as error-proof as it gets. Sweet, creamy, coconutty, cinnamonny goodness.
So traditional coquito is absolutely not vegan as it usually involves condensed milk and eggs but all it takes is a couple of tweaks to make it a treat almost everyone can enjoy. I used light coconut milk for this but if you long for a richer mouth feel feel free to use regular coconut milk (you want to use the one in the can not the coconut milk used as a milk substitute). Personally, I feel the rum is totally optional but if you feel it is a need I say bring it. The rum could also be set to the side and mixed into each individual glass, as needed. Continue reading
Comfort food staples for some Mexicans include sopa de albondigas, or meatball soup. Whether it starts a meal or is the main star, albondigas always satisfies in the nostalgia-takes-me-back-to-my-youth department. The rich flavorful broth married with a spiced-filled albondiga (a.k.a. meatball) makes a great addition to any dinner…or lunch… or even breakfast (why not!).
So I have taken the meat out of the ball and instead used delicious, nutrient-dense chickpeas. The chickpeas really help create a dense, filling ball. It is very similar to falafel, just with a few twists. Not sure if I can call it a meatball if it technically is not made with meat. Hmmm. Well whatever they are call they sure are tasty. Continue reading
When the weather turns chilly the best way to fill up on is with a nice, steaming bowl of soup. It warms you up from the inside out. When looking a great vegan soup I think pozole is a good way to go. Traditionally, pozole is a pork and hominy soup with a spicy chile base but it is just as easy to nix the pork and still have a delicious bowl to fill up on. As a bonus, the vegan version is ready to serve in less than an hour.
This recipe keeps the heat level on the mild side. Ancho chiles tend to have a bite to them without being too hot. If you feel the need to bump it up a notch you can always add guajillo or dried chipotle peppers.
In addition the garnishes play just as much a role in the soup as the soup itself so don’t skimp on them. I like mine with a lot of lemon, lettuce, onion and a few slices of radishes. Plus I always crush up tortilla chips into the bowl and let them soak up the spice-filled broth. Continue reading