Archive for Mexican Food
Roasted Chili and Black Bean Corn Tamales
Roasted Chili and Black Bean Corn Vegan Tamales Ingredients: Masa: 15 corn husks 1 1/4 cups corn tortilla flour 1/2 cup fine cornmeal 3/4 tsp. baking powder 1 tsp. salt 1 1/2 cups water 1/2 cup (use veggie stock for less fat and calories) olive oil Chili Filling 2 Anaheim chilies 1/2 white onion, chopped more »
Vegan Ceviche
Vegan Ceviche Ingredients * 1 (14 ounce) can hearts of palm, cut in rings * 2 large tomatoes, diced (any color) * 1/2 small red onion, diced * 1/2 bunch fresh cilantro, chopped * 2 jalapenos, diced (or to taste) * 2 limes, juice of * 1 tablespoon olive oil * salt (to taste) * more »
Vegan Cuban Rice
INGREDIENTS * 1 tablespoon olive oil * 1 medium chopped onion * 1 green or red bell pepper, chopped * 2 cloves garlic, minced * 1 teaspoon salt * 1 can tomato paste * 1 (15.25 ounce) can kidney beans, drained with liquid reserved (I used garbanzo beans) * 1 cup uncooked rice DIRECTIONS 1. more »
Churos
Authentic Churros Ingredients (use vegan versions): 2 cups flour 2 cups water 1/2 teaspoon sea salt olive oil for frying (traditional and essential!) wooden spoon for mixing “Manga churrera”, pastry bag or funnel Directions: Place flour and salt in a large, deep mixing bowl. Boil water and pour ALL AT ONCE onto the flour. Stir more »
Creamy Tortilla Soup
Creamy Tortilla Soup This silky rich soup is creamy with a refreshing note of lime. Choose from mild, medium or salsa to determine the heat intensity of the soup. 1 tablespoon extra-virgin olive oil 2 cloves garlic, chopped 1 1/2 cup tomato salsa 4 cups vegetable broth 2 ripe Haas avocados Juice of 1 lime more »
Guacamole
2 – 3 avocados (about 2 cups) 1 Tbsp. olive oil 1 – 2 cloves minced garlic 1 – 2 diced green onions 1 tsp. minced jalapeño 1/3 cup chopped cilantro 1/2 a tomato lime juice to taste dashes of salt, cumin, chili powder, and cayenne to taste Scoop out the avocados into a medium more »
Hot Tamale Pie
This irresistible tamale pie is made with beans, lots of vegetables and spices, and a crust of cornmeal. It keeps well in the refrigerator for up to five days. Just reheat in the oven for about 20-25 minutes and serve. Makes one 8-inch square pie 1 tablespoon olive oil (or water) 1 medium onion, finely more »
Vegetarian Enchilada Casserole
Makes 5 to 6 servings. 1 28-ounce can diced tomatoes 1 16-ounce bottle chunky salsa 1 6-ounce can tomato paste 2 15-ounce cans black beans, rinsed and drained 1 15 1/4-ounce can whole kernel corn, drained 1 4-ounce can diced green chiles 1 1/2 tablespoons ground cumin 1/2 teaspoon garlic powder 6 corn tortillas 1. more »
