Vegan Spinach Corn Arepas

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Arepas, the South American cousin of the Salvadorian pupusa and Mexican gordita, is a thick corn patty that is a staple of Venezuelan and Colombian cooking.  My sources tell me the difference between a Venezuelan arepa and a Colombian arepa is that a Venezuelan arepa is stuffed with yummy fillings while the Colombian one is used more as accompaniment (like a tortilla or dinner roll would be used).  Either way this little corn patty sure is delicious. Continue reading

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Sopa de Albondigas (Meatball Soup)

finalComfort 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

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

Tortitas de Tofu with Chipotle Orange Glaze

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I went to a great Japanese restaurant a few weeks ago and had a delish tofu and teriyaki dish. It was this soft tofu and mushroom patty with a crispy crust smothered in teriyaki sauce.  It was this great blend of flavors and textures. Soft, crispy, sweet, salty. Continue reading

Spinach, Pineapple and Lemon Agua Fresca

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There are all kinds of agua fresca throughout Latin America.  It is simply just water, fruit and sugar blended up and as the name states: it is very refreshing (agua fresca=fresh water) and very delicious if I may say.  Standard flavors for agua fresca include strawberry, cantaloupe, mango and watermelon. Continue reading

Satisfying and Easy Vegan Black Bean, Spinach and Corn Enchiladas

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Comfort food.  The best remedy for just about anything.  Have the blues?  Have some comfort food.  Feeling under the weather?  Have some comfort food.  Stressed out?  Have some comfort food. Continue reading

Huevos Rancheros Florentine: Yup. I. Went. There.

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What are good Saturday morning breakfast ideas while trying to decide whether to face the cold, rainy, foggy world or stay indoors wrapped up in a blanket?  Two favorite options of mine: Huevos Rancheros and Eggs Florentine.  Two distinct dishes, both very tasty treats.  But you shouldn’t eat both at the same time, right?  Well maybe you should.  Hmmm.  I decided to combine the two and create one egg dish filled with hints of both. Continue reading

Deconstructed Chile Rellenos

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Can’t say I liked chile rellenos as a kid.  The ones I grew up with were greasy, salty, cheese-filled, egg-enveloped vessel.   I did not learn to appreciate the relleno until I had one, later on in life, in Napa Valley.  It was stuffed with vegetables, dried fruit and nuts and had this great balance of sweet and spice.  Man was it good.  After that I was hooked and started messing around with different ideas for fillings. Continue reading

Spinachy Green Chilaquiles

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Regulation chilaquiles consist of tortillas (or chips), eggs, salsa and cheese.  A Mexican breakfast staple I prefer mine for dinner.  My version is not as heavy with the addition of spinach and roasted red peppers to balance out the eggs and fried chips.  Who can resist spinach, roasted reds and eggs smothered in tangy tomatillo salsa and slightly salty Oaxaca cheese? Continue reading