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Lupe's Kitchen Corner:  Homemade Chamoy - Fruit Salad & Mangoneada  (Vegan & Sugar-Free)

7/31/2016

 
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Homemade
CHAMOY

(Vegan & Sugar-Free)

I love Chamoy but commercially available Chamoy is sweetened with a lot of sugar. So here's my version of Chamoy. I decided to sweeten the sauce naturally using Papaya preserves instead of sugar. So its delicious and sweet without being sickly sweet. The result was a sweet, sour, spicy and tangy taste unlike any other Chamoy you've ever had. The recipe includes a simple recipe for making your own apricot and papaya preserves. 
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Ingredients:
1/2 cup Apricot Preserves
1/4 cup Papaya Preserves
2 tablespoons of Fresh Lime Juice
1/2 teaspoon of Ancho Chile Powder
Salt to taste

Directions:
Combine all the ingredients in a blender and pulse til smooth.

Use this sauce in fruit salads, mangoneadas and more.

Below are the recipes for the Apricot and Papaya preserves.



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The above photos illustrate making Apricot Preserves.


Ingredients for Easy Homemade Sugar-Free Apricot Preserves:
1 pound of Apricots
a twist of lemon or lime juice

Take the seeds out of the apricots. Combine the apricots and lemon juice in a pot over medium heat. Slowly bring to a boil. Reduce heat and simmer. Cook and stir until they thicken. 


Ingredients for Easy Homemade Sugar-Free "Dulce De Papaya" Papaya Preserves:
2 cups of chopped Ripe Papaya
a twist of lemon or lime juice

Make sure to pick out a very ripe Papaya as it will be used as the sweetener in the sauce.
​Combine the papaya and lemon juice in a pot over medium heat. Slowly bring to a boil. Reduce heat and simmer. Cook and stir until they thicken. 


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The photos below illustrate making Dulce De Papaya (Papaya Preserves).


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Fruit Salad With Chamoy
Ensalada de Frutas con Chamoy


Ingredients:
1/2 Jicama
1 Cucumber
2 Mangos
1 cup Pineapple
Chamoy to taste

Directions:
Chop up the ingredients into bite-sized pieces. Top with Chamoy sauce.


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Mangoneada


Ingredients:
1 cup of frozen Mango chunks
1/2 cup of Freshly Squeezed Orange Juice
1 tablespoon of Lime Juice
2 tablespoons of Chamoy Sauce
a pinch of Ancho Chile Powder

Directions:
Put the frozen mango chunks, orange juice and lime juice into a blender. Pulse til smooth.

Put a tablespoon of Chamoy at the bottom of the bowl. Add the mango puree. Top with a tablespoon of Chamoy sauce and a little pinch of chile powder.  



Truth!

7/24/2016

 
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Love Yourself!  :D

7/24/2016

 
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HaHaHa!

7/24/2016

 
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Lupe's Kitchen Corner:  Prickly Pear "Cactus Fruit" Smoothie - Licuado de Tuna (Vegan)

7/18/2016

 
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Prickly Pear "Cactus Fruit" Smoothie
Licuado de Tuna
(Vegan) 


In Mexico prickly pears are called "tuna".

INGREDIENTS:

2 Prickly Pears
1/2 cup Water
1 Frozen Banana
1/4 cup of Pineapple
Lime Juice of 2 small key limes


DIRECTIONS:

Be careful when handling cactus fruit. Use gloves or kitchen tongs if possible. Take the prickly pear and cut on both ends and then make a slit in the middle. Peel the skin off and pull the fruit out. Once the fruit is out, it's ready to eat. 

Put 2 prickly pears into a blender with a 1/2 cup of water. Pulse til smooth. Prickly pears have lots of seeds, they are edible but for this drink I chose to sift them out. 

Take a blender and add the liquid and the rest of the ingredients. Pulse til smooth and creamy.



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Let's eat more greens! Yum!

7/15/2016

 
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Truth!

7/15/2016

 
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Normal? No thank you...  Lol...   ;-)

7/15/2016

 
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I can relate. Lol...

7/15/2016

 
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Lupe's Kitchen Corner:  Cold Green Vegan Soup

7/13/2016

 
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Cold Green Vegan Soup
Vegan & Gluten-Free


Ingredients:
2 Pears   
1 Small Avocado (or 1/2 of a large one)  
1/2 English Cucumber  
1/2 cup Cooked Shelled Edamame
1/4 Red Onion
2 cloves of Garlic
1 tablespoon of Olive Oil  
1 tablespoon of Hemp Seeds   
1 tablespoon of Nutritional Yeast
1 cup of Water
a handful of Greens
Salt to taste


Optional Toppings:
Red Pepper Flakes
Nutritional yeast
Sliced radishes

Makes about 5 cups.



Directions:
Put all the ingredients into a blender. Pulse til smooth. Serve cold. 
​
I topped my soup with red pepper flakes, nutritional yeast and radishes. 


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The truth about vegetables. Lol...

7/12/2016

 
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More truth!

7/12/2016

 
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Truth!

7/12/2016

 
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Lupe's Kitchen Corner:  Gluten-Free Baking:  Blueberry Crisp Squares (Vegan)

7/9/2016

 
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Blueberry Crisp Squares
Vegan & Gluten-Free



Ingredients
​
Crust:

2 cups of Gluten-Free Rolled Oats

1/4 cup of Coconut Oil

2 tablespoons of Agave Nectar

1/4 cup of Water
1/2 teaspoon of Baking Soda

    
Filling:
1 pound of fresh or frozen Blueberries

1 teaspoon of Arrowroot Powder (or cornstarch)

  
Topping:

1/2 cup of Oat Flour
2 tablespoons of Coconut Oil
1 teaspoon of ground Cinnamon
1/4 cup of Coconut Sugar



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Instructions:

Preheat your oven to 350 F. Grease up an 8-inch square baking dish.

In a medium bowl, combine and mix all the crust ingredients. 

Press the crust mixture onto your baking dish.  
 
For the filling, place the blueberries on a plate and mix the arrowroot powder all around. Spread the blueberries over the crust mixture.

Note:  If you do not have oat flour, you can make your own by taking rolled oats and pulsing them in a blender til they become a fine powder.

In a small bowl, mix the topping ingredients until they clump together. Sprinkle the topping over the blueberries.

Bake for 30-40 minutes.
 
Let them cool. Enjoy!



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7/9/2016

 
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Hell Yes it's HOT! It's 105 degrees Fahrenheit in Las Vegas!

7/9/2016

 
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The truth about insanity! Lol...

7/9/2016

 
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Lupe's Kitchen Corner: Cactus Salad with Vegan Queso Fresco - Ensalada de Nopales con Vegan Queso Fresco

7/8/2016

 
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Cactus Salad with Vegan Queso Fresco
Ensalada De Nopales Con Vegan Queso Fresco 
(Vegan/Gluten-Free/WeightLoss & Diabetic Friendly)


Salad Ingredients:
3 cups of chopped Cactus Paddles (Nopales)
2 cups of Black Beans (or 1 can)
1 Tomato
1/2 an Onion
1 de-seeded Jalapeno
1 clove of minced Garlic
a few sprigs of Cilantro
1 tablespoon of Olive Oil
1/4 cup of Lime Juice
1/4 teaspoon of Cumin
Salt to taste

Toppings:
Queso Fresco
Avocado
Cilantro

Vegan "Que-so Fresco" Ingredients:
1/2 cup Raw Cashews
2 tablsepoons of Nutritional Yeast
1/4 teaspoon of Garlic Powder
Juice of 1 Key Lime 
1/2 cup of Water
1 tablespoon of Yello Unpasteurized Miso
1 tbsp of Agar Agar Flakes  (or 1 teaspoon of Agar Agar powder)



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Directions For The Salad:

Boil 4 cups of water. When the water is boiling, add a pinch of salt and 3 cups of chopped cactus (nopales). Simmer for about 20 min til the cactus has changed color and is tender. Drain and rinse under cold water once they are done. 
 
Make your dressing by mixing the olive oil and lime juice together. 

Chop your tomatoes, onions and garlic. Put all the salad ingredients and dressing into a bowl. Mix well.  Marinade in the fridge for a couple of hours. 

Serve with chopped Avocado, Queso Fresco and a few sprigs of cilantro.


Directions To Make The Vegan Queso Fresco:

In your food processor, pulse the cashews and nutritional yeast until the mixture is crumbled up but not oily or buttery. Be careful not to pulse too much.

In a saucepan over medium heat whisk together the water, agar agar flakes, lime juice, garlic powder and miso. Whisk until the mixture comes to a boil and then let it simmer for about 5 min. The agar agar flakes should be completely dissolved.

Add the agar agar liquid to the cashews in the food processor, and pulse until the mixture is smooth. Taste and add salt if needed. 

Pour the cheese mix into a mold or bowl. Refrigerate for a couple of hours.
 
Pop the cheese out of the mold and crumble it up.


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