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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Chipotle Tempeh Sopes

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Tempeh is a patty made of fermented soybeans and sometimes additions like barley, millet and rice.  It has a slight sour taste due to the fermentation.  Tempeh has a great crunchy texture which makes it a great choice as a ground meat substitute.

Sopes are thick fried masa cakes with a raised edge (to keep all the toppings on bay). Commonly sopes are topped with beans, meat, lettuce, tomato and cheese or sour cream. Yum, yum.

For this recipe I have made a spiced-filled chipotle tempeh filling.  A little heat, a little spice and some good crunch from the tempeh.  A simple mash to some pinto beans creates the perfect base for the tempeh filling.  Top with some crisp lettuce and cool tomatoes and you have a great combo of flavors. Continue reading

Soda de Agua de Melon

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Just because summer is winding down doesn’t mean fizzy cold drinks have to be turned down. No no no. I say take advantage of the fresh fruit that is still around and make a quick, refreshing drink.
Honeydew, with its sweet notes really quenches a thirst. And lemon really brightens up anything it comes in contact with. The addition of lemon-lime soda adds some fizz as well as sweetness. The best part: it takes less than five minutes to make. Score! 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

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

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

Garlicky Mushroom Pupusas

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Yum. Pupusas. Crispy, crunchy pockets of flavor. No wonder Salvadorans (and pretty much everyone else) loves them. The fillings for pupusas are endless. They can be stuffed with veggies, cheese, beans, anything at all. I’ve made a lovely zucchini-stuffed pupusa before. The zucchini gave it a nice sweet touch but this time I am going a little earthier.

This mushroom filling is meant to be very garlicky.  The garlic adds a nice salty kick to the mellow warmth of the mushrooms.  Plus the heartiness of the mushrooms makes for a great meatless filling.

Continue reading