Mexican

/Mexican

Mexican

Spicy Black bean, Corn, and Tomato Salad

March 7, 2015
Cuisine

This recipe is great because its easy and quick to make, you can serve it cold, and goes well with any Mexican main course.  Its also good for a quick lunch if you’re in a hurry!

**Note – it’s a good idea is to make this the night before you want to eat it so that everything has time to marinate in the dressing!

Here’s what you’ll need for this simple tasty vegan recipe.

Santa Fe Sopapillas

March 6, 2015
Cuisine
Course

This traditional Mexican dessert is perfect after any meal, but I must say it is the perfect finishing touch to a big plate of portobella fajitas with vegan beans and rice!  Either way you want to do it, just know that preparing the sopapillas will be the easiest part of your meal prep!

**Note – you can save half of your dough if you don’t want to make them all at once, it will hold in the fridge for a few days!

Mexican-style Roasted Garlic Soup

March 6, 2015

Traditionally, roasted garlic soup with croutons is a Spanish dish, but by adding the fresh avocado and tomato, we are throwing a little Mexican influence in there to mix it up a bit.  This is one of my favorite soups to have when its cold out.  Super easy to make, too!

This recipe is great as a main course, but can also be used as an appetizer to a Spanish or Mexican meal.  Your choice!

Salsa Verde

March 2, 2015
Cuisine
Course

As most of you know, almost all Mexican salsas are vegan.  This is just a recipe of mine that I liked so much, I wanted to put it up here just in case any of you regular readers want a good salsa verde recipe that you don’t have to search for.  It gets my seal of approval.  You will like it.  Trust me.

Vegan Veg Flautas

March 2, 2015
Cuisine

I miss shredded chicken flautas, I really do.  Coming from Texas, Mexican food is just a staple of life – and shredded chicken flautas were one of my guiltiest pleasures.  However, chicken now makes me want to barf, and I say – live and let live!  So – here’s a much friendlier and healthier twist on the old classic.  Hope you enjoy!

Vegan Empanada Dough

March 2, 2015

Empenadas are a classic Mexican snack, and with our Vegan empanada recipe you’ll be able to make this Mexican dish, filled with the filling of your choice! Empenadas are perfect for snacks, parties and picnics, everyone loves them!

Don’t forget to make a dipping sauce too, sweet chili sauces are my favorite for this!

Vegan Refried Black Beans (frijoles negros)

March 2, 2015
Cuisine
Course

Here’s a quick method to making refried black beans for those of you who don’t have the time to soak beans over night and stew them all day.  Of course, that IS the best way, but who has time for that mess?  This method will give you the same satisfaction, and you can have them ready to eat in less than 1 hour!

Vegan Mexican Rice

March 2, 2015
Cuisine
Course

This tasty vegan recipe is more of a guide, as I cannot give you exact measurements to make your rice the same way I do.  Normally, what I do is saute some veg for my rice in a separate saute pan first, such as, carrots (I cut them into little cubes, about pea size), garlic, minced onion, minced bell peppers, peas, and maybe a small jalapeno.  Set that aside.  Then, prepare the water you are going to boil your rice in.  Usually, you would want to use 3 times the amount of rice for your water measurement.  So if you are boiling 1 cup of rice, you’d need 2 1/2 – 3 cups of liquid.  I mix in some low sodium veggie broth (or you can use veg stock if you have it!  Dilute 2 cups of veg broth with 1 cup water, or it gets really thick!) and let that start getting hot.  Then, I add about 2 teaspoons dark chili powder, 1 teaspoon ground cumin, salt, pepper, and a few drops of tabasco.  Then put the rice in and stir until it boils.  Then, cover and simmer until the rice has soaked up all of the liquid and is fully cooked.  Once that is done, add your veg and season with salt and pepper!  Easy stuff!

Vegan Vermicelli Soup

March 2, 2015
Cuisine
Course

This is a popular Mexican soup, great as an appetizer or as a main course.  The base of the soup can be made and frozen for later use and you can add the noodles when you get ready to serve it – but its best fresh!  Make sure when you buy the vermicelli that you double check to be sure its vegan, not made with egg!  Some types of vermicelli are sneaky like that, but you can always substitute a pasta that is similar in shape and size that is vegan!