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!
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.
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!
Here is a recipe my friend John was nice enough to share with us. Its great because the sky is totally the limit with the recipe – as there really is no recipe, persay. He gives you the basic know-how and a push in the right direction and the rest is up to you! So leave us some comments after you try this and let us know what ingredients you used, etc. Happy Cooking!
Here’s a twist on an old classic. The other day I was thinking about how I wanted chocolate chip cookies…but I also wanted peanut butter cookies. Rather than make both (which was tempting)…I combined the two and voila! These cookies speak for themselves. They are truly THE bomb.
Here’s another recipe for you raw foodies out there! This is totally vegan, totally raw, and 100% easy and delicious! Best of all, no garbanzo beans are harmed in the making of this hummus!
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!
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!
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!
I’m getting married soon, and my mother is making the cake. Nobody in my family is vegan, but I say – why not have a vegan wedding cake? This vanilla cake recipe is the perfect vegan wedding cake recipe no matter which size or shape you decide to have. Just make the cakes a day or two in advance, refrigerate them, and there you go! I have a great recipe for vegan frosting on this site as well, but I’ll put a basic vegan butter cream frosting up for those of you who like to keep it traditional.