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Gallina Pinta is a beautiful thick stew of pinto beans, hominy, Anaheim Chile, and herbs. Served with a splash of lime juice, chopped cilantro, onion, and Chile chiltepin. It is a dish so local to the state of Sinaloa that you might not have heard of it before!

Traditionally it is made with beef, but for this vegan version, we are simply omitting it, and believe me when I say that it is equally delicious! What makes this recipe so special is that it’s made in the slow-cooker. Hours of slow simmering produces tender beans and bursting hominy (The real stuff here!! No cans were used in the production of this recipe).

Our Vegan Mexico Project

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Sinaloa, is the creation of the talented Natalia Vanegas, and here she is sharing her story with us.

Natalia’s Story:

Changing my diet has been a long process, it didn’t happen overnight. I began a diet to lose weight which recommended the elimination of all dairy products and red meats. I could only eat chicken or fish 1-2 times per week. I followed this diet for two months until I accomplished my weight-loss goal, but since I was feeling so great I considered the possibility of becoming vegetarian, consequently, I began to eliminate all meat from my diet.

I continued to cook for my family as I always had, but when serving the food I would simply not put the meat on my plate, on occasion I would eat fish though. Around the same time, late 2010 I watched a video by the activist Gary Yourofsky, this caused a great impact in my life and it was the first time I heard the term “vegan”, but at that moment I didn’t know how to make such a drastic change. It was clear to me that consuming cow’s milk was completely unnecessary and in certain cases, it could be harmful to your health. I began consuming soy milk or almond milk, but every once in a while I would eat cheese when I was traveling, in restaurants or at social reunions.

It wasn’t until 2017, when I had more nutritional information at my disposal, that I decided to stop being a closeted vegetarian and become fully plant-based. I am now more conscious of the nutrients my body needs. I still cook my favorite foods but in vegan versions; I eat a lot of grains and legumes, that, of course, I had eaten before, but not often. I enjoy cooking so much more now, and I often experiment with new ingredients and different types of recipes. Blogs like Dora’s have been a great help with their recipes and stories of their daily lives, tips of places to eat, and products to use. This makes it easy to live vegan and still enjoy good food!

The Recipe: Gallina Pinta
  • If you can’t find dry hominy, you can use canned. Add it during the final ½ hour of cooking.
  • You can also make this in your instant pot on manual setting, high pressure for 40 min.
  • I recommend you slow cook this, it is well known that slow cooked beans are so much better!
  • If your slow cooker is small, half the recipe.
  • If you can’t find Anaheim peppers, you can use serrano peppers, but the flavor will change. Some people also prepare it with chile guajillo (chile Colorado) which is essentially dried anaheim pepper.
  • The original recipe contains beef, but you can substitute with jackfruit, mushrooms or your favorite meat substitute. I prefer to simply omit the beef and I quite enjoy it. Enjoy!!

GALLINA PINTA

Gallina Pinta Soup, a thick stew of beans and hominy made in the Sonora style, an authentic Mexican recipe gone vegan

  • 14 oz. Pinto beans, (dried)
  • 14 oz. Dried Pozole, ((prepared hominy))
  • 1 head Garlic, (peeled)
  • 1 White onion, (cut into ¼’s)
  • 1 Anaheim pepper, (stemmed and deseeded (increase quantity according to taste))
  • 1 tbps. Coriander seeds
  • 1 gallon Water
  • Salt to taste, (add at the end when the hominy has “burst”)
Garnish:
  • ½ cup Chopped Cilantro
  • 3 limes
  • ½ cup Sliced green onion
  • Chiltepin or chile piquín to taste
  • 4 slices Bolillo bread, (toasted and slathered in vegan butter)
  1. Clean the beans and soak them for 8 – 12 hours, discard the soaking water and rinse the beans.
  2. Place the hominy in a strainer and rinse until the water is clear.
  3. Place the beans, hominy, garlic, onion, Anaheim pepper, and coriander seeds in the slow-cooker. Add water (according to the instructions on your slow cooker). Cook on low for 12 hours.
  4. Check periodically and add more water if necessary.
  5. When the beans are cooked and the hominy has “burst”, remove the chile skins and add salt to taste.
  6. Serve hot in large bowl. Place garnishes on the table so everyone can garnish their own plate.

I recommend you slow cook this, it is well known that slow cooked beans are so much better!
If your slow cooker is small, half the recipe.
If you can’t find Anaheim peppers, you can use serrano peppers, but the flavor will change. Some people also prepare it with chile guajillo (chile Colorado) which is essentially dried Anaheim pepper.
The original recipe contains beef, but you can substitute with jackfruit, mushrooms or your favorite meat substitute. I prefer to simply omit the beef and I quite enjoy it. Enjoy!!

The post Gallina Pinta (Bean and Hominy Soup) appeared first on Dora's Table | Vegan Mexican Recipes.

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This sweet and tender semita bread is designed to be eaten with your morning café de olla or a cold glass of your favorite plant-milk. Piloncillo, raisins, cinnamon, orange zest, and anise are studded throughout the semita, making it an incredibly fragrant and delicious Mexican pan dulce.

Origin of Semita Bread

In the 16th century, a group of Semitic Jews came to the new world, brought by Luis de Carvajal y de la Cueva to settle what is now the state of Nuevo Leon, escaping the Spanish Inquisition that was in full force at the time. This Jewish community colonized the states of Nuevo Leon, Coahuila, and parts of what is now Texas, and continued to practice their faith in secret. It is thought that this community ate bread during Passover very similar to what we consider semita bread now, with the exception of the piloncillo and raisins. The origin of this bread, however, can be traced back to Spain and Islamic North Africa.

Semita vs. Cemita

Semita is not the same as cemita, and to confuse things even more sometimes they are both spelled the same. Semita is the sweet bread recipe I have for you today, made with piloncillo, raisins, and sometimes nuts. Cemita is a savory roll, with sesame seeds on top, that is used to make tortas, huge tortas that are very famous in Puebla.

Our Vegan Mexico Project

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Chihuahua, is the creation of the talented Liliana Arellanes from @veganocosmico and here she is sharing her story with us.

Liliana’s Story

My Name is Liliana Arellanes; I am from Chihuahua Mexico but have been living in Los Angeles, CA for the last 30 years. My path to Veganism began 25 years ago, for two fundamental reasons, respect, and compassion for all living beings, and respect for myself. Understanding above all, that it is not necessary to kill another living being in order to eat. In this way, we will be nourishing ourselves with Light and not death.

I share the recipe of the famous “CHORREADAS DE PILONCILLO” a typical bread of the region, with a delicious flavor reminiscent of “small town” comfort food. I have added my personal touch, with raisins, nuts, and fragrant orange zest. It is an exquisite handmade sweet bread, with a spongy crumb that you can enjoy fresh out of the oven with a café de olla or a glass of almond milk.

The Recipe: Mexican Semita Bread (Semitas Chorreadas)
  • These semitas are the best when eaten still warm right out of the oven. If you eat them the next day be sure to warm them up before eating.
  • You can use ½ whole wheat flour and half unbleached white flour to substitute the bread flour.

  • The nuts and raisins are optional, but I think they add a special touch.
  • You can substitute the coconut butter with vegan butter.
  • You can use plant milk instead of water in the recipe, just make sure it’s warm.

Mexican Semita Bread (Semitas Chorreadas)

Mexican Semita Bread, studded with pecans, raisins, orange zest and piloncillo.

  • 3 ½ cup Bread flour
  • ½ cup Dark brown sugar
  • 1 tsp. Ground anise seed
  • 1 tsp Freshly ground cinnamon ((Ceylon))
  • 1/3 cup Coconut butter, (about 3 oz)
  • 1 ½ cups Warm water
  • ½ cup Chopped pecans
  • ½ cup Raisins, (soaked in the juice of one orange)
  • 1 tsp. Orange zest
  • 1 tsp. Active dry yeast
  • 3.5 oz Piloncillo ((about ½ cup))
  • ½ tsp. Salt
  1. In a large bowl, mix all the dry ingredients flour, sugar, anise, cinnamon, yeast, and salt
  2. Add the warm water and coconut butter to the bowl and knead.
  3. I use the hook attachment on my mixer at medium-low speed for 4-6 minutes or until the dough has come off the sides of the bowl and is stretchy but not sticky.
  4. If you don’t have a mixer you can knead by hand for 10 minutes or until you reach the desired consistency.
  5. Place dough in a lightly oiled bowl, cover with a kitchen towel and let rise for an hour.
  6. To prepare your piloncillo, place it in a plastic bag, and crush it with the help of a hammer until finely ground.
  7. Separate the crushed piloncillo un half. Place half of the piloncillo in a small bowl and mix with 1 tsp. Flour. This will be used to top the semitas before baking.
  8. Once the dough is done rising, add the reaming half of the piloncillo, pecans, and orange zest and knead until all the ingredients are mixed evenly throughout.
  9. Preheat oven to 350°F.
  10. Divide the dough in four, roll the pieces tightly into rounds, and place on a sheet tray lined with parchment. Press down on the rounds lightly. Brush the rounds with your favorite plant milk, and top with the piloncillo and flour mixture. Press down slightly on the piloncillo topping with your hands.
  11. Cover the sheet tray with a kitchen towel and let the dough rise for 20 minutes.
  12. Bake for 20 minutes at 350°F.
  • These semitas are the best when eaten still warm right out of the oven. If you eat them the next day be sure to warm them up before eating.
  •  You can use ½ whole wheat flour and half unbleached white flour to substitute the bread flour.
  • The nuts and raisins are optional, but I think they add a special touch.
  • You can substitute the coconut butter with vegan butter.
  • You can use plant milk instead of water in the recipe, just make sure it’s warm.

The post Mexican Semita Bread (Semitas Chorreadas) appeared first on Dora's Table | Vegan Mexican Recipes.

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This vegan aguachile verde recipe (Aguachile Estilo Nayarit) is spicy, tangy, and designed to be eaten on the beach on top of tostadas with a nice cold beer! In this vegan version, oyster mushrooms are marinated in a lime juice, cilantro, and jalapeño pepper mixture then mixed with sliced crisp cucumber and sliced red onion.

What is Aguachile?

Aguachile (literally chile water) is a type of ceviche thought to have originated on the coasts of Sinaloa. It is traditionally made with shrimp and like ceviche consists of marinating fresh seafood in a lime juice-chile mixture. It differs from other ceviches in that the marinating time is much shorter and the marinating mixture is very spicy. You can find aguachile verde and aguachile rojo as well. It is usually served as an appetizer on tostadas.

Our Vegan Mexico Project

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Nayarit, is the creation of the talented Kimberly Rosales from @vivaverduras and here she is sharing her story with us.

Kimberly’s Story:

I decided to change my diet in Junior high (age 13) to a vegetarian based diet after making a bet with a friend on who can go the longest. After discovering PETA and watching a few of their videos, I was motivated to make it an actual real diet of mine.

After a couple of years struggling on how to eat without meat, and getting tired of pb&j sandwiches, I discovered my passion for cooking and creating recipes that catered to my diet. In 2011, I was convinced to incorporate seafood in my diet and I became pescatarian for a couple of years. After not feeling right, I watched a video from a Youtuber named FreeLee.

Although I didn’t agree with a lot with her or her choices, I did come to a realization that I didn’t want to consume any fish or dairy products. I actually changed my diet cold turkey (no pun intended) and went fully plant-based. I had a few occasional slip-ups but fully committed this past year. After discovering the endless substitutes, I found there was no need to go back.  Now, I look to encourage and educate those in my community to try out a plant-based diet and show the versatility of recipes that one can create. My goal is to share my idea of, “Add the veggies, keep the culture!”

The Vegan Aguachile Verde Recipe

To make this authentic Mexican recipe vegan oyster mushrooms are used to replace the shrimp. The earthiness and texture of the mushrooms make it the perfect substitute. Without a doubt, this is the best aguachile recipe out there!

  • It might seem like this is way too much lime juice, but I promise it’s not.
  • You can reduce the number of chiles if you can’t take the heat.
  • If mushrooms aren’t your thing you can make aguachile with hearts of palm.
  • Serve this with tostadas, avocado, and a nice cold beer.

Vegan Aguachile Verde (Aguachile Estilo Nayarit)

Vegan Aguachile Verde recipe, in this vegan version oyster mushrooms, are used to replace the shrimp. Serve with tostadas and avocado.

Salsa:
  • 2 Serrano peppers
  • 1 Garlic clove
  • ¼ White onion
  • 4 Limes
  • 1 cup Cilantro, (stems removed)
  • Salt and pepper to taste
Aguachile:
  • 7-8 King Oyster Mushrooms, medium size ((about 1.25 lb.))
  • 2 Cucumbers, (peeled and gutted)
  • 1 Red onion, (thinly sliced)
  • 5 Limes
  • Salt & pepper to taste
  • 3 Small seaweed sheets crumpled and sprinkled before serving
Preparing the mushrooms:
  1. Clean mushrooms with a damp towel, do not wash since it will change the texture of the mushroom. Cut the mushroom stems, you can cut the top as well but I like the texture
  2. Shred them with two forks so they have a “shredded chicken” look. Place them in a large bowl, and marinate with 4-5 squeezed limes and pink salt, refrigerate for about 4 hours (I marinated mine over night.)
To make the salsa:
  1. Place the serrano peppers, garlic, onion, juice of 4 limes, and cilantro in the blender and process until smooth.
Making the aguachile:
  1. Cut the cucumbers in half and gut the cucumber so they resemble a “c” shape, slice thinly. Cut the onion into thin slices. Add cucumbers and onions to a large bowl.
  2. Pour serrano salsa over the cucumber/onion mix. Marinate for 2 – 4 hours. (I marinated it overnight.) Squeeze additional lime juice if needed, I like it very citrusy but this is optional.
  3. After the marinating time is done, combine mushrooms and cucumber/onion mix, add salt to taste, and top with avocado and extra cilantro.

  4. I like to add my seaweed right before serving so it doesn’t get too soggy.

• It might seem like this is way too much lime juice, but I promise it’s not.

• You can reduce the amount of chiles if you can’t take the heat.

• If mushrooms aren’t your thing you can make aguachile with hearts of palm.

• Serve this with tostadas, avocado, and a nice cold beer.

The post Vegan Aguachile Verde Recipe appeared first on Dora's Table | Vegan Mexican Recipes.

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This Strawberry Frose Margarita is the best of both worlds. Sweet strawberries are blended with rose wine, tequila, lime juice, and orange liquor for a frozen cocktail that’s so refreshing and delicious, that it will be impossible not to make it over and over again this summer.

What is Frose??

Basically, frose is frozen rose. A slushy made out of rose wine, ice, and sometimes strawberries. It became super popular in 2018 for its simplicity and its pretty pink color. For this recipe, I chose to make the ultimate combination of frose and strawberry margaritas.

It was actually my husband’s idea, but I wasn’t really convinced at first. I love tequila, so the thought of mixing it with rose kind of freaked me out. I was wrong!! I admit it. This is now my favorite margarita of all time. If this doesn’t make you break out into a happy dance I don’t know what will.

Margarita Week

Another year, another margarita week over at Hola Jalapeño! I know I’ve mentioned this before, but I will say it again, I’m a total margarita snob. I can’t stand sickly sweet, sour mix, fake margaritas, or crazy combination barely a margarita drinks.

This is my third year participating in margarita week, and it has definitely changed my perspective on what a margarita is. Even though I still love a classic margarita, there are some amazing flavor combinations you can do, and still make an excellent drink like this guava lime margarita, spicy raspberry jalapeño margarita, vanilla and piloncillo margarita, or this rhubarb citrus margarita.

You can find my previous entries for Margarita week here:

Pineapple-Chile Margarita

Frozen Prickly Pear Margarita

Spicy Hibiscus Ice Margarita

The Recipe: Strawberry Frose Margarita
  • When choosing your rose for this recipe choose the one you like to drink. I like my rose on the dry side, but if you prefer sweet rose use that instead.
  • I highly recommend Corralejo Tequila (reposado) for this. It’s my favorite for margaritas.
  • I made this recipe two ways, both ways are delicious. You can either process everything in the blender, the margarita will be like a slushy, or you can crush the ice with the blender or with a bag and mallet then pour the chilled margarita over it.
  • I used a salt rim, but a sugar rim would work as well.
  • I used a strawberry paleta (popsicle) instead of fresh berries, and I was very happy with the result. I totally forgot to buy the strawberries and I had paletas in the freezer!

Strawberry Frose Margarita

This Strawberry Frose Margarita is the best of both worlds. Sweet strawberries are blended with rose wine, tequila, lime juice, and orange liquor for a frozen cocktail that’s so refreshing and delicious, that it will be impossible not to make it over and over again this summer.

  • 1 oz Corralejo tequila
  • 1.5 oz Your favorite Rose wine, (chilled)
  • 1 oz Fresh lime juice
  • 1 oz Cointreau
  • 1 Strawberry popsicle ((made with real fruit))
  • 2 cups Ice
  1. Remove the popsicle from the popsicle stick and cut into 3 pieces. Place in the blender with the tequila, rose, lime juice, Cointreau, and ice. Process until smooth, like a slushy.
  2. Pour into a salt-rimmed glass, and garnish with a slice of lime or strawberry.

• When choosing your rose for this recipe choose one you like to drink. I like my rose on the dry side, but if you prefer sweet rose use that instead.

• I used a salt rim, but a sugar rim would work as well.

The post Strawberry Frose Margarita appeared first on Dora's Table | Vegan Mexican Recipes.

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It seems like this year might be the year of cauliflower. It’s all I see in my Pinterest feed, cauliflower tacos, cauliflower buffalo wings, cauliflower rice, cauliflower pizza crust, etc. This is my take on vegan ceviche, and of course, I used cauliflower! This is a favorite during Lent or when you’re craving “seafood” dishes. Cauliflower is the perfect substitute for fish in this cauliflower ceviche. It, of course, does not taste fishy, but you can add dulse flakes or ground up nori seaweed to get that fishiness. Either way, this makes a wonderfully satisfying dish.

Ceviche differs from country to country. In Mexico you can find ceviche in a hot sauce/ketchup base or with tomato, chile, and onion. I chose the version without the ketchup. First, cook the cauliflower in boiling water for two-four minutes then drop into a bowl of ice water. Chop it up and mix with cut tomato, onion, serrano pepper, cilantro, and lime juice. Let it marinate for 30 minutes. The result is a tangy, spicy, and refreshing appetizer. Serve with tostadas or chips, and avocado.

If you happen to not be a fan of cauliflower you can make this vegan ceviche with mushrooms, hearts of palm, or even coconut. For a touch of sweetness, you could add mango, and red onion instead of white. However, the key to the best vegan ceviche is to let it marinate enough time for the flavors to develop.

What are some other ways you like to enjoy cauliflower? Hope you like the recipe. Enjoy!

The Recipe: Cauliflower Ceviche
  • Let your ceviche marinate for at least 30 minutes to let the flavor develop. If possible a couple of hours before would be best.
  • Add 1 tbsp. of nori or dulse flakes to give this ceviche a fishy flavor.
  • Cook the cauliflower according to your preference. Cooking it for 2 minutes still leaves it crunchy. When you cook it for 4-5 minutes then the cauliflower is tender.
  • You can use jalapeño peppers instead of serrano.

Cauliflower Ceviche

This recipe for cauliflower ceviche is tangy, spicy, and refreshing. It is an easy to make appetizer. Serve with chips and avocado.

  • 1 hd. Cauliflower, (medium, cut into florets)
  • 1 cup Tomato, (diced)
  • 1 cup Cucumber, (peeled, deseeded, diced)
  • 1 Serrano pepper, (minced)
  • ½ cup Onion, (white, finely chopped)
  • 1 tbsp. Cilantro, (chopped)
  • 3 tbsp. Lime juice, (fresh)
  • 2 Avocadoes
  1. Bring salted water to a boil in a large pot set to high heat.
  2. Fill a large bowl with ice and water.
  3. Drop cauliflower into the boiling water and cook for 2 – 4 minutes. (see note)

  4. Drain cauliflower and place in the bowl with ice water. Let cool.
  5. Chop cauliflower into small pieces.
  6. In a large bowl combine the cauliflower, tomato, cucumber, onion, chile, cilantro, and lime juice and mix well.
  7. Season with salt and pepper, and let marinate for 30 min.
  8. Adjust seasoning and serve on top of avocado halves with chips or tostadas.
  • Let your ceviche marinate for at least 30 minutes to let the flavor develop. If possible a couple of hours before would be best.
  • Add 1 tbsp. of nori or dulse flakes to give this ceviche a fishy flavor.
  • Cook the cauliflower according to your preference. Cooking it for 2 minutes still leaves it crunchy. When you cook it for 4-5 minutes then the cauliflower is tender.
  • You can use jalapeño peppers instead of serrano.

 

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Cinco de Mayo may not be celebrated in Mexico as it is here in the US, but as a Mexican, let me tell you, I will take any excuse to celebrate what a beautiful country Mexico is!! Since you can’t celebrate Mexico without a party, I have done all the searching for you and created the perfect Cinco de Mayo party menu. Here are 22 of my favorite vegan Cinco de Mayo party food ideas.

History of Cinco de Mayo

Cinco de Mayo is the commemoration of the battle of Puebla, that took place in 1862 in the Franco-Mexican war. The Mexican triumphed over the French in an unexpected battle of 6,000 French troops, against only 2,000 Mexicans! The battle was only one of many in the Franco-Mexican war, but the victory emboldened the resistance movement.

Cinco de Mayo in the U.S.

In Mexico, Cinco de Mayo is a minor holiday, the big celebrations confined to the city of Puebla. However, in the U.S. this special date has become a celebration of Mexican culture and heritage. It was in the 1960s that Chicano activists took this holiday as their own, perhaps because they identified with the values of the indigenous Mexicans that had triumphed over the French. Later Cinco de Mayo was commercialized and morphed into what it is today.

22 Vegan Cinco de Mayo Party Food Ideas

Phew!! I think I totally nerded out on you there. Anyway, here are the recipes. Enjoy!!

1. Vegan Taco Pizza Sweet Simple Vegan

100% vegan and oil free viral taco pizza, filled with portobello mushroom veggie fajitas and topped with salsa and creamy guacamole. Find the recipe here. 

2. Vegan California Burrito Dora’s Table

This vegan California burrito is stuffed with oven baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole. Find the recipe here. 

3. Watermelon Salsa Whitney Bond

This watermelon salsa is refreshing, flavorful and will be the hit of the summer! Cubed watermelon, cherry tomatoes, onion, mint, cilantro, serrano peppers, and lime juice make an amazing combination. Find the recipe here. 

4. Vegan Tres Leches Cake Dora’s Table

This vegan tres leches cake is a sweet vanilla cake is soaked in almond, macadamia, and oat milk, covered in silky coconut whipped cream, then topped with strawberries. Find the recipe here.

5. Vegan Jackfruit Taquitos                        Cadry’s Kitchen

These vegan taquitos are filled with delicious jackfruit carnitas. They can be made in the air fryer or oven. Perfect for dipping into guacamole, salsa, or cashew queso. Find the recipe here.

6. Vegan Jalapeño Queso Plant Based Scotty

Vegan Jalapeño Queso! All the cheesy flavor without the cow. Made with a mixture of potatoes, carrots, green chiles, and spices. Find the recipe here.

7. Spicy Avocado Sauce for Tacos Dora’s Table

This creamy and spicy avocado sauce is a great for dipping flautas or for topping your everyday tacos. It is traditionally served with flautas, but it would also make a great addition to some vegan enchiladas. Find the recipe here.

8. Churro Bites The Belly Rules the Mind

These homemade churros bites – churros muffins are coated in cinnamon sugar and are kind of like a cross between a muffin and a donut hole. Find the recipe here. 

9. Cauliflower Ceviche                         Veggies Save the Day

A traditional Latin American seafood dish gets a makeover when you use cauliflower to make this ceviche. Serve with chips! Find the recipe here.

10. AirFryer Potato tacos                             Vegan Huggs

Crispy mini potato tacos made in the air fryer. Perfect for dipping in guacamole and salsa. Find the recipe here. 

11. Frozen Strawberry Margaritas

                     Thyme and Love

These fruity margaritas are made with silver tequila, fresh squeezed orange juice, lime juice, and frozen strawberries. They are naturally sweetened with agave nectar. Find the recipe here.

12. Pastelitos de Guayaba Fried Dandelions

Pastelitos de Guayaba are a delicious dessert, popular in bakeries all over Latin America!  You’ll love making these simple treats in your own kitchen! Find the recipe here.

13. Homemade Tortilla Chips      Isabel Eats

These homemade tortilla chips are the centerpiece of every party. They’re crispy, crunchy, and won’t crumble and fall apart when dipping and snacking! Find the recipe here. 

14. Mango Tomatillo Guacamole                                           Flavor the Moments

Mango Tomatillo Guacamole is creamy guacamole with a blend of sweet and savory flavors that will keep you coming back for more! Find the recipe here. 

15. Pico de Gallo                                       Dora’s Table

This is pico de gallo, a raw salsa that consists of jalapeño, tomato, onion, cilantro, and lime juice. That’s it! Find the recipe here.

16. Vegan Jalapeño Poppers This Savory Vegan

Now you can enjoy jalapeno poppers without any dairy! Filled with vegan cream cheese, onion, garlic, and chipotle peppers, and topped with a crunchy bread topping. Find the recipe here.

17. Watermelon Paleta Shots Dora’s Table

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. Just thinking about it makes my mouth water. Find the recipe here.

18. Vegan Crunchwrap Supreme    ..
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This vegan Matamoros style seafood stew is a spicy, tangy, and hearty stew of oyster mushrooms, chickpeas, hearts of palm, and corn simmered in a chile-tomato broth. It is served with chopped cilantro, a splash of lime juice, and tostadas.

This stew is somewhat similar to the caldo de siete mares, which is a classic Mexican seafood soup. This version besides being vegan, is delicious and full of a wide variety of vegetables. It gets its fishiness from dulse flakes, which are sun-dried seaweed flakes rich in fiber, protein, vitamin B12, and omega-3.

(Matamoros is a city in the northeastern state of Tamaulipas, Mexico. It is a border town with Brownsville, TX and it is located 28 miles from the coast of the gulf of Mexico.)

Our Vegan Mexico Project

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Tamaulipas, is the creation of the talented chef Eddie Garza from @theeddiegarza and here he is sharing his story with us.

Eddie’s Story:

Every November I celebrate my veganiversary. This year, I’m celebrating my Sweet Sixteen! It’s been an amazing journey.

I was born and raised in the South Texas border town of Brownsville, right across the Rio Grande River from Matamoros, Tamaulipas, Mexico. My hometown slogan is “On the border, by the Sea.” And as the slogan suggests, Mexican style seafood a big part of the culture. Unfortunately, chronic diseases such as type 2 diabetes and heart disease caused by obesity is also a big part of the culture.

Like many of my classmates, I was a chubby kid. And every year I got bigger and bigger. By the time I finished high school, I weighed close to 250 pounds. For a 5’7” 18 year-old, that’s a lot. But it didn’t stop there. I finally maxed out at 310 pounds and I was always sick and injured (because my ankles couldn’t keep up with my rapid weight gain). I hit my rock bottom when I was diagnosed as prediabetic right after college.

Thankfully, things turned around for me after meeting a new friend who taught me how to feed myself better. I began eating less of the fatty meat-centric meals that were harming my body and eating more fruits and vegetables. After 5 years of trying to go fully vegan, I finally did it. And I lost 150 pounds along the way. Now, 16 years later, I feel better than ever! And what’s really amazing is that I still get to enjoy all the same flavors I loved growing up on the SoTex-Mex border in a healthy plant-based way.

Today, I’m delighted to share a veganized version of one of our fall family favorites. It’s a Matamoros style seafood stew that features hearts of palms, oyster mushrooms, and chickpeas instead of sea animals. What gives this lip-smacking stew it’s sea-like flavor is dulse seaweed, which I love using for all my plant-based seafood dishes. I hope you love it as much as I do. ¡Buen provecho!

The Recipe: Matamoros Style Seafood Stew
  • If you can’t find dulse flakes, you can use ground up nori seaweed.
  • Potatoes make a great addition to this!
  • You can also add zucchini or chayote.
  • Any mushroom would do, but preferably try to find oyster mushrooms.
  • Serve with tostadas.

Matamoros Style Seafood Stew

This vegan Matamoros style seafood stew is a spicy, tangy, and hearty stew of oyster mushrooms, chickpeas, hearts of palm, and corn simmered in a chile-tomato broth. It is served with chopped cilantro, a splash of lime juice, and tostadas.

  • 8 Dried guajillo chiles, (soaked, seeded and chopped)
  • 2 tbsp. Vegetable oil (divided)
  • 4 cloves Garlic, (minced)
  • ½ tbsp. Dried Mexican oregano
  • 1 tsp. Salt
  • ½ tsp. Black pepper
  • 2 tsp. Ground cumin
  • 2 tsp. Ancho chile powder
  • 1 tsp. Chipotle powder
  • 2 tbsp. Dulse flakes
  • 4-5 Roma tomatoes (roasted and peeled)
  • 8 ounces Tomato sauce
  • 2 Carrots (diced medium)
  • 1 Medium onion (diced medium)
  • 3 Stalks celery (diced medium)
  • 8 ounces Oyster mushrooms (separated)
  • 4 cups Vegetable stock
  • 14 ounces Hearts of palm, (half diced in rings, half julienned)
  • 4 ears Fresh corn on the cob (broken into halves)
  • 1 ½ cups Chickpeas, (cooked)
  • ½ cup Cilantro, (chopped (garnish))
  • Lime wedges ((garnish))
  1. Heat 1 tablespoon of oil in a large soup pot, and sauté the garlic, oregano, salt, pepper, cumin, ancho chile powder, chipotle powder, and dulse flakes for 3 minutes. Add the rehydrated guajillo chiles, tomatoes, and tomato sauce. Lower the heat and simmer for 10 minutes.
  2. Purée the mix (the soup base) with an immersion blender (or in batches with a conventional blender). Transfer the soup base to a bowl and set aside.
  3. In the same pot, heat 1 tablespoon of oil on medium heat and sauté the carrots, onions, celery and mushrooms for 4 minutes. Return the soup base to the pot. Add the vegetable stock, and cook for 10 minutes.
  4. Add the hearts of palm, corn on the cob and chickpeas. Cook for 5 to 7 minutes.
  5. Serve hot, garnished with cilantro and lime wedges.
  • If you can’t find dulse flakes, you can use ground up nori seaweed.
  • Potatoes make a great addition to this!
  • You can also add zucchini or chayote.
  • Any mushroom would do, but preferably try to find oyster mushrooms.
  • Serve with tostadas.

The post Vegan Matamoros Style Seafood Stew appeared first on Dora's Table | Vegan Mexican Recipes.

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Atapakua, this spicy Mexican vegetable stew from Michoacan is simmered in a smoky chile guajillo sauce made with pumpkin seeds, fresh corn, spearmint, garlic, and tomato.  It is a unique combination of very Mexican flavors and spices. If you have never tried it, you are in for a treat!!

 

What is Atapakua??

Atapakua is a traditional dish from Michoacan that has prehispanic origins, prepared for hundreds of years by the Purepecha indigenous people. It is thought that before the arrival of the Spanish conquistadores atapakua used only plant-based ingredients like chilacayote, its flowers, and other vegetables, and legumes. After the conquest, animal products were added to the dish.

In Michoacan, you can find different variations of atapakua. It can be prepared with tomatoes or tomatillos, making it green or red in color. Atapakua is notable for its use of fresh corn or masa to thicken the sauce giving it an earthy flavor.

Our Vegan Mexico Project

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Michoacan, is the creation of Cynthia Estrada of @nutricionycocina, and here she with a message.

Cynthia’s Message:

They say that the Earth needs to be saved. Before existing as men, women or your gender of preference we are human beings, and before that we are animals, just another species. The planet evolves, the species become extinct.

I accept the word ecologist to describe me. The reality is that I am just trying to save myself. Earth can exist without humans, but we can’t exist without the earth. So why have I decided to reduce the consumption of animal products in my life and everything that goes with it?? The preservation of my person.

I decided to reduce my consumption of animal products for my health, to improve my existence on this planet, to have more energy, and improve my economy.

The Recipe: Atapakua – Spicy Mexican Vegetable Stew
  • If you want to prepare this recipe without oil, simply toast the pumpkin seeds and chile guajillo until golden brown in a cast iron pan. Saute the onion and garlic in a little bit of water.
  • You can add zucchini blossoms, fava beans or green beans to add more variety to the dish.
  • If you think sweet potato is too sweet you can use potato instead
  • The sauce is not very spicy since it uses only guajillo chiles, but if you do want it spicy you can add 1-2 serrano chiles.
  • For a deeper smoky flavor, you can roast the tomato on a cast iron pan or under your oven broiler until it has black spots all over, then add it to the blender.
  • The recipe calls for fresh corn, but since corn in the US is so much sweeter than Mexican corn, to make this récipe more authentic tasting use ½ fresh corn and ½ fresh masa. If you do use masa, let the sauce simmer for 15 min.

 

Atapakua – Mexican Vegetable Stew

  • 1 Sweet potato, (peeled, cut into cubes)
  • 1 Chayote or chilacayote, (cut into cubes)
  • 1 Zucchini, (cut into cubes)
  • 3 Guajillo chiles, (seeds and stems removed)
  • 2 Roma tomatoes, (seeds removed)
  • 2 cloves Garlic, (peeled)
  • ¼ Large white onion, (peeled, chopped)
  • 10 Pumpkin seeds ((pepitas))
  • ¼ cup Water
  • 1 cup Fresh corn kernels
  • 1 tbsp. Spearmint or mint, chopped
  • 8 oz. Oyster or maitake mushrooms ((any mushroom will do))
  • 1 Avocado leaf, (dried, crumbled)
  • Avocado Oil ((Optional))
Sweet Potato, Zucchini and Chayote
  1. Pre-heat oven to 450°F for 15 minutes.
  2. Place sweet potato, zucchini, and chayote on a parchment lined sheet tray, season with salt and pepper.
  3. Turn heat down to 350°F and bake for 20 minutes.
Salsa
  1. Heat a large sauté pan to low heat and add 1 tbsp. of oil (if you are oil-free see notes). Add pumpkin seeds and chile guajillo and cook until golden brown, remove from pan and set aside. Add onion and garlic to pan and cook until golden brown (keep garlic whole).
  2. In a small pot, simmer the corn in water until tender, about 2-3 minutes. Strain and reserve ¼ cup of the corn cooking liquid, and 1 tbsp. of corn kernels for garnish.
  3. Place the corn, chile guajillo, pumpkin seeds, onion, garlic, tomato, and ¼ cup of the corn water and blend until smooth.
  4. Add 1 tbsp. of spearmint, season with salt and pepper, and blend again.
  5. Pour the sauce into a medium sauce pot, set to medium-low heat, and bring to a simmer. Simmer for 3-5 minutes, then turn off heat, cover and keep warm.
Mushrooms:
  1. In a large sauté pan set to medium high-heat, sauté the mushrooms until golden brown in avocado oil (oil is optional), about 6-7 minutes.
  2. Season with salt and pepper. Crush the avocado leaf in your hands and sprinkle it over the mushrooms.
To serve:
  1. Place the sautéed mushrooms in a large bowl or cazuela. Add the sweet potato, zucchini, and chayote.
  2. Pour the sauce over the vegetables and stir.
  3. Garnish with corn kernels, and spearmint leaves.
  4. Serve with your favorite beans and corn tortillas.
  • If you want to prepare this recipe without oil, simply toast the pumpkin seeds and chile guajillo until golden brown in a cast iron pan. Remove from pan then, char the onion and cook the garlic until golden brown.
  • You can add zucchini blossoms, fava beans or Green beans to add more variety and texture to the dish.
  • If you think sweet potato is too sweet you can use potato instead
  • The sauce is not very spicy since it uses only guajillo chiles, but if you do want it spicy you can add 1-2 serrano chiles.
  • For a deeper smoky flavor, you can roast the tomato on a cast iron pan or under your oven broiler until it has black spots all over, then add it to the blender.
  • The recipe calls for fresh corn, but since corn in the US is so much sweeter than Mexican corn, to make this recipe more authentic tasting use ½ fresh corn and ½ fresh masa. If you do use masa, let the sauce simmer for 15 min.

 

 

 

The post Atapakua – Mexican Vegetable Stew appeared first on Dora's Table | Vegan Mexican Recipes.

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It seems that people either love or hate lentils. I love lentils, and this is my favorite lentil soup ever!! The lentils are simmered with serrano chile, onion, tomato, garlic, and cilantro until tender. It is a spicy and incredibly satisfying vegan lentil soup.

In Mexico, you can find it being made during the cold winter months, and it is especially popular during Lent. Depending on the region of Mexico that you’re in they are prepared a little bit differently. In Oaxaca, they serve their lentil soup with pineapple and plantains!! In other states, the lentils are cooked in a tomato-based broth. The vegetables vary according to the region, but you can find variations of this easy lentil soup with carrots, potatoes, celery, and spring onion.

Traditionally, this sopa de lentejas includes bacon, but to make it vegan I have omitted it. However, if you like vegan bacon you can add it to the soup.

How to Make Lentil Soup?

First you have to clean your lentils. Spread them out on a sheet tray or flat surface and check them for tiny pebbles, dirt, and broken lentils, remove them, and rinse the lentils.

Place the lentils in a sauce pot with water, and add ½ onion and a bay leaf. Simmer until the lentils are tender. While this is going one sauté onion, garlic, tomato, and chile until soft. Add this mixture to the lentils with a couple of sprigs of cilantro, and let them cook for 8 more minutes.

Instant Pot Lentil Soup

If you want to make this in the instant pot, start by sautéing the onion, garlic, tomato, and chile using the SAUTE button on the Instant Pot. Once the vegetables are tender, add the lentils, cilantro sprigs, and water or vegetable stock. Bring to a simmer. Turn off the instant pot, and place the cover on top. Adjust the setting to “Manual,” and cook for 18 minutes. Let it stand to release pressure naturally, at least 10 minutes. (Try these Instant Pot Poblano White Beans.)

The Recipe: Mexican Vegan Lentil Soup
  • Make sure you sort through the lentils looking for pebbles, and dirt, then give them a good rinse.
  • You can leave the chile serrano whole or you can mince it and add it the vegetable mixture (it is spicier this way).

Mexican Vegan Lentil Soup

Mexican Vegan Lentil Soup, an easy recipe for healthy, comforting, spicy lentils with tomato, onion, garlic, and serrano chiles

  • 1/2 lb. (1 1/4 cups) Brown or green lentils, cleaned, rinsed
  • 8 cups Water or vegetable stock
  • 1/2 White onion
  • 1 Bay leaf, (dry)
  • 1/2 White onion, (diced)
  • 2 Roma tomato, (diced)
  • 2 Garlic cloves, (minced)
  • 1 Chile serrano
  • 4 springs Cilantro
  1. Place your lentils in a medium sauce pot, add water, onion, and bay leaf. Bring to a low simmer and let cook for 20 minutes.

  2. While the lentils are cooking, make a small incision using a sharp knife on the tip of the serrano pepper (like an X). Set a large sauté pan to medium heat and add the diced onion. Let the onions cook until translucent and tender, about 4-5 minutes. If it begins to stick to the pan add a little bit of water.
  3. Add garlic and cook for 1 more minute. Add diced tomato and chile serrano (whole) and cook until the tomato has broken down, about 6 minutes.
  4. Remove the ½ onion and bay leaf from the lentils, and add the vegetable mixture, and cilantro sprigs to the pot. Simmer slowly for about 8 minutes.
  5. Remove the cilantro sprigs, and serrano pepper. Season with salt and pepper to taste.
  6. Cut the chile serrano into rounds and add it back to the pot to make the soup extra spicy. (optional)

• Make sure you sort through the lentils looking for pebbles, and dirt, then give them a good rinse.

• You can leave the chile serrano whole or you can mince it and add it the vegetable mixture (it is spicier this way). •

You can make this in the instant pot as well (see post above for instructions)

The post Mexican Vegan Lentil Soup (Sopa de Lentejas) appeared first on Dora's Table | Vegan Mexican Recipes.

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These tortitas de camarón are without a doubt my favorite Mexican lent dish. There is a tradition of serving seafood-based dishes during lent in Mexico and this is just one of them. To make this vegan, I made my vegan tortitas de camaron with a mixture of chickpea flour, zucchini, spices, and ground up nori. They are served in a guajillo chile salsa roja with nopales (cactus).

Lent is supposed to be a time to abstain from meat as a means of sacrifice and repentance, but now that I’m vegan, this part of lent really no longer applies to my life. However, there are many Lenten dishes that I used to love like ceviche, Mexican shrimp cocktail, capirotada, sopa de habas, and chiles rellenos. I have of course veganized all of them!

Tortitas de camaron are essentially shrimp patties made with dried ground shrimp and whipped egg whites. You can find them served with salsa roja, mole poblano, and pipian (pumpkin seed sauce). For this vegan version, I tested making the patties out of chickpea flour cooked almost like polenta, then letting it cool, and cutting it out into circles. The flavor was good, but the texture was wrong and it seemed like a lot of steps for something that could be quite simple.

I finally settled on adding grated zucchini to the patties, and cooking them like you would pancakes, and I think you’re really going to like this! What are some of your favorite lent dishes??

The Recipe: Vegan Tortitas de Camaron
  • To cook nopales, bring a large pot of water to a boil with salt and a cilantro sprig. Add nopales and cook until tender for about 8 minutes. Drain the nopales and rinse them immediately with cold water. Let them drain for a couple of minutes and now they are ready to use.
  • The patties will seem like they are too soft in the middle, but as they cool down they will firm up.

  • I only added 1 tsp. of nori powder, but if you want the patties to be very fishy you can add more. I made the nori powder by placing 3 sheets of nori (for sushi) in my blender and processing it into a coarse powder. You can also use dulse flakes.
  • I added chile de arbol, because I like mine spicy, but you can omit them or add more.

Vegan Tortitas de Camaron

Vegan Tortitas de Camaron (Mexicans shrimp patties) a classic Lenten dish gone vegan in a guajillo chile salsa roja.

To make the patties:
  • 2 cups Finely shredded zucchini
  • 1 tsp. Garlic powder
  • 2/3 cup Chickpea flour
  • 1/2 tsp. Smoked paprika
  • 1/4 tsp. Ground mustard
  • 1 tsp. Nori powder
  • 1/2 tsp. Salt
Sauce:
  • 6 Guajillo chiles, dried (stems, and seeds removed)
  • 1-2 Chile de arbol, (stems and seeds removed (optional))
  • 2 Roma tomatoes
  • 1/2 White onion, (chopped)
  • 2 Garlic cloves, (peeled)
  • 2 Cilantro sprigs
  • 1 1/2 cups Chile soaking liquid
  • 2 ½ cups Chopped nopales, (cooked (see note))
To make the sauce
  1. In a cast iron pan set to medium heat, toast the chiles for 20-30 seconds on each side. Be careful not to burn them, or the sauce will be bitter.
  2. Bring a medium pot of water to a boil and drop in the chiles and the tomatoes. Lower heat and simmer for 15 min.
  3. Remove chiles and tomatoes from the soaking liquid and place in the blender with garlic, onion, and 1 ½ cups of the chile soaking liquid. Season with salt and pepper, and process until smooth and strain. Set aside.
To make the patties:
  1. In a large bowl combine the zucchini, garlic powder, smoked paprika, chickpea flour, ground mustard, nori powder, and salt. Mix well with your hand and let sit for 5 min. Mix again.
  2. Grease with preferred cooking oil (optional) then scoop out 1/4 cup of the zucchini mixture at a time into the pan. Cook for about 3 minutes on each side, until light golden brown. Set aside.
  3. Set a large saute pan to medium heat and pour in the sauce. Add cilantro sprig and let it simmer for 5-6 minutes. Add cooked nopales, stir, and adjust seasoning. Add the patties into the sauce and serve with rice.
  • To cook nopales, bring a large pot of water to a boil with salt and a cilantro sprig. Add nopales and cook until tender for about 8 minutes. Drain the nopales and rinse them immediately with cold water. Let them drain for a couple of minutes and now they are ready to use.
  • The patties will seem like they are too soft in the middle, but as they cool down they will firm up.
  • I only added 1 tsp. of nori powder, but if you want the patties to be very fishy you can add more. I made the nori powder by placing 3 sheets of nori (for sushi) in my blender and processing it into a coarse powder. You can also use dulse flakes.
  • I added chile de arbol, because I like mine spicy, but you can omit them or add more.

 

The post Vegan Tortitas de Camaron (Mexican Shrimp Patties) appeared first on Dora's Table | Vegan Mexican Recipes.

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