Vegan Pozole

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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

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Ensalada de Fruta

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Not your typical fruit salad.  Anyone who has visited Mexico is familiar with the fruit carts that line the street.  Cups filled with fresh fruit, diced up and piled high.  Try to find something more refreshing than that!  Mexican-style fruit salad is a little unique as it adds some lemon juice, a little salt and chile pepper for a touch of heat to really help bring out the fruits sweetness.  You get this sweet, tart, salty, spicy bite that is quite tasty. Continue reading

Lemon Overload Guacamole and Cumin Chips

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Making the perfect guacamole is not difficult. I’ve been making it since I was a kid.  Although techniques and ingredients have changed and evolved throughout time one thing has stayed consistent-LOTS of lemon juice.  The lemon juice cuts through the richness of the avocados juuuust right.  Plus the addition of the citrus keeps it from turning brown quickly. Continue reading