Milanesa (Breaded “Steak”)

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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

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Garlic Eggplant Gorditas

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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

Molletes

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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

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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

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

Spicy Red Chilaquiles

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Sometimes the least complex dishes tend to be the tastiest.  A few simple, delicious ingredients is all it takes to make a great dish packed with flavor come to life.

Chilaquiles are a breakfast staple.  Smothered tortillas and eggs topped with cheese make for a scrumptious and hearty meal.  Sometimes a tangy green sauce is used but this time I am using a quick red tomato and chipotle sauce to soak the crispy tortillas in. Continue reading

Locro de Papa (Potato Cheese Soup)

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It is soup season.  Time to whip up a hearty, satisfying soup to help keep the cold at bay. What a better way to heat up those tummies then with some potato soup.  Creamy goodness is just a few minutes away.

Ecuadorian Locro de Papa is a rich soup made of potato, cheese and corn.  Meant to keep you warm while in the Andes, this soup screams comfort food.  It is creamy, starchy, cheesy and full of flavor.  The soup is usually garnished with avocado which makes it even more decadent.  All I can say is be prepared to be blown away. Continue reading

Roasted Cauliflower Tacos

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Fall is here and it is time to strike up those ovens and start roasting some veggies.  Roasting really brings out the best out of vegetables.  The sweet, nutty goodness is one of a kind.
Roasted cauliflower makes for a great taco filling.  The soft texture of the cauliflower balances a crispy, crunchy fried tortilla to create one delish taco.  Dress the tacos with a little cabbage, salsa and cheese and you have one incredibly flavorful bite. Continue reading

Mexican Cauliflower “Rice”

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For some time now I have seen several recipes for turning cauliflower into “rice”.  It seemed pretty simple and looked quite delicious so I decided to give it a try.  Good thing I did.  The method works best for turning any type of fried rice recipe rice-free (i.e. using cauliflower to make steam rice may not such a great idea).  As a bonus the cauliflower gives the rice dish more flavor and a better texture.  Plus it is ready to go a lot sooner than traditional rice.  I took a true and tried Mexican rice recipe, nixed the rice and brought in the cauliflower.  The end result is a bit spicy, a bit sweet from the bell pepper and a whole lot of yuminess. Continue reading

Mexico City Quesadillas

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For most people a quesadilla consists of an enormous flour tortilla stuffed with an insane amount of cheese, griddled, then topped with guac, sour cream and chunky salsa.  Well I am not sure what the folks in Mexico’s capital would have to say when they see that.  Out in Mexico City quesadillas look a lot different.  A lot.  For starters they are significantly smaller and use a corn tortilla as a base.  Second, fillings usually consist of something more than just cheese (although a cheese quesadilla is acceptable).  A variety of vegetables make for great additions to a quesadilla.  One of the biggest difference is these quesadillas usually get fried rather than just get thrown on a griddle.  The end result is half-quesadilla, half-turnover.  A crunchy outside that is filled with warm veggies and gooey cheese. Continue reading