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

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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

Stuffed Chiles

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The classic Mexican chile relleno consists of a roasted pepper filled with cheese, battered and fried, then drenched in tomato sauce.  Stuffed green bell peppers are usually stuffed with a rice and ground beef filling, nestled in a pool of tomato sauce and baked until the peppers almost fall apart.  So I say let’s merge the two.  Take the spice of the poblano with the heartiness of the rice stuffing and let those bad boys swim in a pool of tomato goodness.  Yum yum. Continue reading

Huevos Divorciados

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Huevos Divorciados or divorced eggs is a Mexican breakfast dish that is just too funny to not eat.  It consists of two fried eggs, side by side, separating (i.e. divorcing) the two different sauces.  Simple to make and simple to eat.  Fun to say as well. Continue reading

Red Tomato Sauce

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This is an easy, quick sauce.  A few minutes and you are done.  This flavorful sauce has a great balance of sweetness, spice and just a hint of heat.  It is not meant to be spicy but if the heart desires the heat index can be revved up with just a few more peppers or something spicier, like serranos or even habaneros.  Pour it on enchiladas, tamales, eggs.  You name it it works. Continue reading

Potato Soup

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Potatoes-Can they do no harm?  They are tasty, hearty, cheap, filling and did I mention tasty?  Although there are many dishes that include potatoes I think one of my favorite ways to prepare them is in a simple soup.  A warm bowl of soup.  A steamy pot of earthy goodness. It is just really simple but really delicious.  Just some potatoes and tomatoes.  A few spices and voila!  A masterpiece is created. Continue reading

Canelita

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Spiced tea.  A nice warm, spicy beverage to soothe any ailment you may have.  It is especially good when dealing with a case of the sniffles.  The warmth of the cinnamon really helps calm any cough while the star anise lends a great licorice flavor.  Although this tea is pretty tasty on its own a little sweetener doesn’t hurt. Continue reading

Chorizo and Bean Mexican Torta

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Picture this: a fresh, warm, crusty roll slathered with spicy chorizo and warm beans.  Crisp lettuce, sweet tomatoes, coooool avocado and creamy melt-in your-mouth cheese.  Oh yum. Summer just got better and it is all thanks to the mighty torta-the Mexican answer to the sandwich.  Tortas are not only yummy but versatile as well.  They can be served hot or cold and filled with just about any type of protein and veggies you have on hand.

For this recipe I took an authentic torta filling and turned it vegetarian (or vegan).  Most meat-free chorizo tastes just like the traditional beef or pork chorizo (a spice-filled sausage). I smashed it up with some beans to create a fantastic, flavorful filling (try saying that 5 times fast!).  With a well-seasoned filling it is best to keep the veggies simple.  Just a little lettuce, tomato, avocado and cheese to help cut through the spice and voila!  Lunch/dinner-heck even breakfast is served.  Don’t worry about any leftovers either.  The filling makes for killer tacos. Continue reading

Vegan Mexican Cocadas

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Although cocadas vary greatly from country to country the Mexican version resembles a macaroon.  Flakes and flakes of coconut are mixed with condensed milk to form airy poufs of sugary sweetness that then get baked.  The end result is a concoction with a crunchy outside and a soft, chewy gooey center.  Yum.

So for this version I decided to nix the traditional condensed milk and use a vegan version making the dish dairy free.  If you want to go nut free as well, to skip the walnuts as they are totally optional.  Trust me the vegan version is just as sweet, just as gooey, just as coconutty and just as delicious as the traditional version. Continue reading

Caraotas Negras (Venezuelan Black Beans)

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Venezuelans know how to make a good pot of black beans.  Mmmm, nothing like a pot of sweet, smoky, salty, hearty black beans simmering on the stovetop.  Caraotas Negras are very versatile as they can be served as a side dish, over rice or stuffed into cornmeal arepas.
And when black beans are this delicious and this easy to make then they are a must in my book.  Just a little chopping and a little spice and boom-tasty black beans! Continue reading