Aphorisms of a Dancing Girl!

Lupe's Kitchen Corner: Chipotle Tempeh Tacos (Vegan & Gluten-Free)

6/9/2016

Chipotle Tempeh Tacos

Ingredients:

4 oz of Tempeh
1/2 cup chopped Jicama or Potatoes
1 clove of Garlic
1/4 Onion
1 Tomato
1/4 teaspoon of Cumin
1/2 teaspoon of Mexican Oregano
1 Chipotle In Adobo (more if you like it spicy)
1/2 cup of Tomato sauce
a few sprigs of Cilantro
salt to taste

Serve On:
Tortillas, Rice, Quinoa or Salad

Accompany With:
avocado, salsa, cilantro, lime wedges, greens... etc

Directions:

Chop up your vegetables into bite sized pieces.

Take a large frying pan and saute the onions, garlic, jicama and dry spices together til the onions and jicama/potato soften up.

Crumple the tempeh into small bite-sized pieces. Add the tempeh, tomato sauce, tomatoes and chipotles. Exclude the cilantro.

Cook til the tempeh and veggies are done to your liking.

Top with cilantro. Serve warm.

You can use this tempeh mixture in tacos, burritos, sopes, tostadas, salads, gorditas... etc...

As pictured, I used it in tacos with spinach greens.

Lupe's Kitchen Corner: EZ Salsa Cruda - EZ RAW Salsa - Red & Green

5/28/2016

EZ Salsa Cruda
EZ to make - RAW Salsa
Salsa Roja (Red Salsa)

Ingredients:
2 pounds of Tomatos
1/2 Onion
1 Jalapeno (more if you like it hot)
2 Garlic cloves
a few sprigs of Cilantro
Juice of 2 limes
Salt to taste

Directions:
Put all the ingredients into a blender and pulse til smooth.

EZ Salsa Cruda
EZ to make - RAW Salsa
Tomatillo Salsa
(Green Salsa)

Ingredients:
2 pounds of Tomatillos
1/2 Onion
2 Garlic cloves
1 Jalapeno (more if you like it hot)
a few sprigs of Cilantro
Salt to taste

Directions:
Put all the ingredients into a blender and pulse til smooth.

Lupe's Kitchen Corner: Vegan Ropa Vieja - A Cuban classic done vegan style.

5/26/2016

VEGAN ROPA VIEJA
This is a vegan version of the Cuban classic meat dish. I wound up using King Oyster Mushrooms that come out looking a lot like shredded beef.

Ingredients:
8 King Oyster Mushrooms
1 large Onion
2 cups of chopped Tomatoes (or 1 can of Diced Tomatoes)
4 cloves Garlic
2 cups Vegetable Broth
1/2 tbsp Cumin
1 tbsp dried Thyme
1 tbsp dried Oregano
1 Bay Leaf
1 cup sliced Green Manazanilla Olives with Pimentos
3 Bell Peppers (any color)
1/4 cup of Capers
2 tbsp Apple Cider Vinegar
1⁄4 cup roughly chopped Cilantro
Salt and Black Pepper to taste

Directions:

Clean your mushrooms and shred them using a fork. Shred them all into fine strands.

Finely chop the garlic. Finely slice the onion in half rings.

Put the shredded mushrooms into a crock pot. Add the onions, cumin, thyme, oregano, garlic, bay leaf, tomatoes and vegetable broth. Cook for 6 hours.

After 6 hours, add olives, peppers, capers, and vinegar. Cook until the sauce is slightly thickened, about 2 hours. Stir in cilantro before serving.

I like to serve mine on a bed of fresh greens.

Make it a complete meal by serving it with black beans and rice.

Lupe's Kitchen Corner: Mexican Squash Corn Chowder - Caldo de Calabacitas

5/24/2016

Mexican Squash Corn Chowder
Caldo De Calabacitas
Vegan & Gluten-Free

Ingredients:
2 Mexican Squash
2 Ears of White Corn
1/2 an Onion
2 cloves of Garlic
1 cup of chopped Tomato
6 cups of Vegetable Broth
2 cups of Cooked Garbanzos (or about 1 can)
2 cups of Coconut Milk (or about 1 can)
1/2 teaspoon of Cumin
1 teaspoon of Mexican Oregano
a few sprigs of Cilantro
Salt and pepper to taste

Optional Add-Ins for added flavor and nutrition:
1/2 cup of Roasted Poblano Chiles
1/4 teaspoon of Turmeric
a handful of Kale (or any greens)

Directions:

Chop the onion, squash and tomato into bite sized pieces. Mince the garlic.
Cut the corn kernels off the cobb.

Add the onion, garlic, squash, corn, chiles, spices and vegetable broth into a pot and simmer for about 10 min.

Add the garbanzos, kale, coconut milk and tomatoes. Simmer for another 5-10min.

Turn off the heat and add the chopped cilantro.

Lupe's Kitchen Corner: Healthy Nutty Mexican Picadillo (Vegan & Gluten-Free)

5/21/2016

Healthy Nutty Vegan Mexican Picadillo
(Vegan & Gluten-Free)

Great for TACOS & Taco Salad

Ingredients:
1/4 cup Walnuts
1/2 cup Jicama (or Potato or Sweet Potato)
2 cloves of Garlic
1/2 Onion
2 Portabella Mushrooms
1 Pasilla Pepper (or Bell Pepper)
2 tablespoons of Veggie Broth or Water
1 tablespoon of Lime Juice
1/2 teaspoon of Mexican Oregano
1/4 teaspoon of Cumin
1/8 teaspoon of Paprika
a few sprigs of Cilantro
Salt and Pepper to taste

Optional Add-Ins for flavor and nutrition:
1/8 teaspoon of Cayenne
1/8 teaspoon of Turmeric
1 teaspoon of Nutritional Yeast

Toppings:
Salsa
Avocado
Non-Dairy Crema
Cilantro

Directions:
Chop up your vegetables into bite sized pieces.

Take a large frying pan and add the oil. Saute the onions, garlic, peppers, jicama and dry spices together til the onions and jicama soften up.

Add the mushrooms, nuts, broth and lime juice. Exclude the cilantro.

Cook til the mushrooms and veggies are done to your liking.

Top with cilantro. Serve warm.

You can use this nutty mixture in tacos, burritos, sopes, tostadas, salads gorditas... etc...

As pictured, I used it in a taco salad. I topped it with salsa, avocado, vegan crema and cilantro.

Lupe's Kitchen Corner: A Peruvian Classic - Papas a la Huancaina - The Vegan & Gluten-Free Version

5/2/2016

A Peruvian Classic:
Papas a la Huancaina
The Vegan & Gluten-Free Version

This dish is usually made with queso fresco, eggs and crackers. I've made my version using vegan and gluten free ingredients that make this dish a healthy alternative. This cheese is both low in calories and carbs. In my opinion, the taste comes pretty darn close to the real thing.

Ingredients:
Potatoes, Sweet Potatoes or Jicama

Basic Sauce Recipe Ingredients:
1 block of Silken Tofu (1 lb)
1/4 cup Light Yellow Miso
2 tablespoons of Lemon Juice
1/4 cup of Nutritional Yeast
1 Aji pepper
1/2 teaspoon of Garlic Powder
Salt to taste

Directions:

Boil or bake your potatoes.

Put all the sauce ingredients in a blender or food processor and pulse til its creamy and smooth. Put the mixture into a sauce pan and heat it up til its warm.

Pour the sauce over the potatoes and serve.

Lupe's Kitchen: Chipotle Tofu Chilaquiles Con Verdolagas (Purslane)

5/1/2016

Chipotle Tofu Chilaquiles With Verdolagas
& Cilantro Lime Hemp Seed Crema
(Vegan & Gluten-Free)

Verdolagas (purslane) are popular in Mexican cooking but not often used in american cuisine. This edible weed is quite tasty and has many beneficial properties. Researchers have found that there are high levels of omega-3 fatty acids in purslane, at levels higher than in some fish oils, which are widely considered the best source for these beneficial fatty acids. Omega-3s are wonderful in so many ways like lowering your cholesterol. In this dish we usually use tortillas but these days I find that more and more people are using tortilla chips. I prefer using tortillas and instead of frying them, they are baked.

Ingredients to make 1 serving:
1/2 block of Extra Firm Tofu
1 small bunch of Purslane (Verdolagas)
3 Corn Tortillas
Olive Oil
Chipotle Salsa to taste

EZ Chipotle Salsa Ingredients:
1 can of Chipotles in Adobo (7 oz)
2 cups of Chopped tomatoes (or 1 can of Diced Tomatoes)
1/4 Onion
2 Garlic cloves
1/2 cup of Water
a few sprigs of Cilantro
Salt to taste

Cilantro Lime Hemp Seed Crema:
1/2 cup of Hemp Seeds
Juice of 1 Lime
a few sprigs of Cilantro
1 teaspoon of Apple Cider Vinegar
1/4 cup of Water
Salt to taste

Optional Toppings:
Avocado
Lime Wedges
Nutritional Yeast
Hemp Seed Crema
Cilantro

Directions:
Pre-heat your oven to 400 degrees Fahrenheit.

Take your tortillas and rub a little olive oil on each side. Cut them into quarters and bake for 3-5 min per side until the tortillas are crispy and golden brown.

Make your salsa by putting all the ingredients into a blender and pulse til creamy smooth.

Make your crema by putting all the ingredients into a blender and pulse til creamy smooth.

Take a frying pan and add as much salsa as you like into it. Add the tofu and use a spatula to break it up into small crumbly pieces while cooking it over medium to low heat. Add your tortillas. Let the whole mixture simmer for a few minutes. Add the purslane and stir it all in to cook for a few more min.

I serve it with chopped up avocado, cilantro lime crema, lime wedges, a sprinkle of nutritional yeast for a cheesy flavor and a sprig of cilantro.

Lupe's Kitchen Corner: Roasted Cream of Cauliflower & Pasilla Pepper Soup

4/15/2016

Roasted Cream of Cauliflower
& Pasilla Pepper Soup

Ingredients:
1 head of Cauliflower
4 Pasillas Peppers
1 head of Garlic
1/2 Onion
4 cups of Vegetable Broth
1/2 teaspoon of Cumin
1 tablespoon of Extra Virgin Oive Oil
Salt to taste.

Directions:
Pre-heat your oven to 400 degrees Fahrenheit.

Cut the cauliflower into florets. Cut the tops of the pasilla peppers and pull out the seeds. Cut the top of a head of garlic but leave the garlic cloves in their shell.

Coat all the vegetables in olive oil. Sprinkle some salt over the vegetables. Lay them out on a baking sheet. Roast for 30 min.

Simmer the vegetable broth for a few minutes. Add the roasted vegetables and spices and stir. After a few min, use a submersion blender or put the soup into a regular blender and puree.

The soup will be thick and creamy. If the soup is too thick, add a little more broth.

Top with a little cilantro.

Lupe's Kitchen Corner - Platano Burro Asado - Grilled Burro Plantain - Super EZ (Gluten-Free & Vegan)

4/8/2016

Grilled Plantain
Platano Burro Asado
Super EZ (Gluten-Free/Vegan)

Ingredients:
1 Ripe Burro Plantain (Platano Burro)
1 tablespoon of Sweetened Condensed Coconut Milk

Optional Toppings:
1 teaspoon of Walnuts
1 teaspoon of Raisins
a pinch of Cinnamon

Directions:
Take a ripe plantain and grill it with its skin on. You can do this on your BBQ outside or on a comal/frying pan inside. The plantain will roast in its own skin. The skin will turn completely black and may even burst a little to let off steam.

Once done, peel the skin and split in the middle. Put any toppings you like and pour a little sweetened condensed coconut milk.

SUPER EASY!

Lupe's Kitchen Corner: Mexican Lentil Soup - Sopa de Lentejas Con Nopales (Estilo Queretaro)

4/4/2016

Mexican Lentil Soup
Sopa de Lentejas Con Nopales
(Estilo Queretaro)

Basic Recipe Ingredients:
1 cup of Green Lentils
3 cups of chopped Cactus (Nopales)
4 large Tomatoes (or 8 small roma)
1/2 an Onion
2 Garlic cloves
1 Green Onion
4-6 cups of Veggie Broth
1 Jalapeno Pepper
a small bunch Cilantro
Salt to taste.

Optional Add-Ins for Added Flavor & Nutrition:
1 piece of Kombu
1 teaspoon of Mexican Oregano
1/4 teaspoon of Cumin
1/4 teaspoon of Turmeric
5 stalks of Kale

Optional Toppings:
Avocado
Cilantro
Lime

Directions:
Clean and rinse the lentils. Clean and rinse the nopales. De-seed the jalapeno pepper. Take the stalks off the kale leaves if your using them.

Put 1 cup of lentils with 6 cups of water into a pot. Simmer for 30-45 min depending on how well done you want them to be. Mine took 40 min to cook. Drain and rinse once they are done.

In another pot, boil 4 cups of water. When the water is boiling, add 1 chopped green onion, 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 once they are done. Discard the green onion.

Put the tomatoes, garlic and jalapeno into your blender and pulse til smooth.

Put the veggie broth and kombu in a pot. Lightly simmer for about 15 min to get all the goodness out of the kombu. Use 4 cups of broth for a thicker soup or 6 cups for a thinner soup. I like to use 6 cups of broth. Add the tomato puree mixture and spices. Cook for a few min. Remove the Kombu.

Add the lentils and cactus (nopales) into the broth. Cook for a few min to warm up the whole thing. Add the kale leaves. Cook for a few minutes. Turn the heat off. Add the cilantro and stir it all in.

I like to serve my lentils with cilantro, avocado and a little lime juice.

Lupe's Kitchen Corner: Fresh Garbanzos a la Mexicana

3/25/2016

Fresh Garbanzos
A La Mexicana

Lots of people eat garbanzos but have you ever tried them fresh? They're Mexico's version of Edamame. They come in these green little pods. Just squeeze them out and they are ready to eat raw or cooked. I eat alot of dried and canned garbanzos that have a tan color but when they are in season, fresh green colored garbanzos are delicious. Your most likely to find fresh garbanzos in a latino or farmers market. Try them out sometime as a substitute to the dried or canned garbanzos you might usually have.

Ingredients:
1 cup Fresh Garbanzos
2 Roma Tomatoes
1/4 of an Onion
1 clove of Garlic
1 de-seeded Jalapeno
1/4 teaspoon of Ground Cumin
1/2 teaspoon of Mexican Oregano
A Few Sprigs Of Fresh Cilantro
1 teaspoon of Coconut Oil
Salt to taste.

Directions:
Add the oil to a frying pan. Saute the onion, garlic and jalapeno til they soften up. Add the garbanzos and spices. Saute for a few minutes. Add the tomatoes. Saute for a few min. Mix the cilantro at the very end. It'll wilt as you mix it in. Serve it on rice or tortillas.

Lupe's Kitchen Corner - An Argentinian Classic - Chimichurri Marinade on Portabellas & more

3/18/2016

Chimichurri

This is my take on the argentinian classic. The marinade is typically used on meat but I prefer it on mushrooms. You can use this marinade on anything. I used fresh herbs which is why its so very green but you can use dry herbs too. It's all good.

Chimichurri Marinade Ingredients:
1/4 cup of Fresh Flat Leaf Parsley
1/4 cup of Fresh Cilantro
1/4 cup of Fresh Oregano
1/2 cup of Extra-Virgin Olive Oil
1/4 cup of Red Wine Vinegar
1/4 cup of chopped Red Onion
1 tablespoon of Lime Juice
4 large Garlic Cloves
1/2 teaspoon of crushed Red Pepper
1/4 tsp Cumin
Sea Salt and Pepper to taste

Vegetables I used:
Mushroom
Peppers
Onions

Directions:
Place all the marinade ingredients into a blender and pulse til smooth.
Use the marinade on vegetables or meat.

Note: If using it to marinade vegetables, you'll only need to let it sit for 30-60 min before cooking or grilling. With meat, the longer the better. :D

Lupe's Kitchen Corner: A Healthy Decadent Dark Chocolate Version of CHAMPURRADO (Vegan & Gluten-Free)

3/15/2016

A Healthy Decadent Dark Chocolate Version of CHAMPURRADO
(Vegan & Gluten-Free Options)

Champurrado is a very popular drink in Mexico. I decided to make a decadent version of the drink with a few extras not found in the traditional recipe. It's basically a hot chocolate drink that is thickened with Masa which is a fine cornmeal that is used to make tortillas and more. Mexican chocolate has a unique distinct flavor due to its grainy texture, mixed with masa you have a thick and creamy chocolate drink. These versions are all gluten free and vegan. I used Taza cuz they have a wonderful 85% dark chocolate that I like. Dark chocolate is considered healthy chocolate for all its wonderful benefits if you eat at least 70% dark or higher. Some of those benefits include heart health, immunity boosting, lowers bad cholesterol, packed with minerals, regulates blood pressure, antioxidant, fights anemia and much more. If you are unable to find mexican dark chocolate, you can substitute with Cacao Powder.

I've also included a couple of other recipes of what you can do with leftover Champurrado.

Ingredients:
2 Cups of Almond Milk
2 cups of Water
1/2 cup Fresh Masa
2 disks of Taza 85% Dark Mexican Stone Ground Chocolate
1/4 cup Piloncillo (Substitute Jaggery, Muscovado or Brown Sugar or Sweetener of choice)
1/8 teaspoon of ground Anise
1 Cinnamon Stick
1 teaspoon of Vanilla Extract
1/8 teaspoon of Celtic Sea Salt

Directions:

In a saucepan, heat up the water and start adding the fresh masa little by little whisking the mixture together til its creamy and smooth. Add the rest of the ingredients, cook over medium heat stirring constantly until close to boiling. Reduce heat and simmer until it's thickened to your liking. You can make it frothy by using a molinillo or a stick blender.

NOTE: If you can't get fresh masa, you can substitute with 1/2 cup Masa Harina and 1/4 cup of water that you'll blend until smooth before adding all the other ingredients. Bob's Red Mill sells a dry Masa Harina, you can also find "Maseca" in many grocery stores.

Can't find masa or maseca? You can substitue with rice or oat flour. You can quickly make your own by putting 1/2 cup Oats or a 1/2 cup Rice into a blender and pulsing til its a flour consistency. It won't taste the same but it would still be pretty good.

Champurrado
Grain Free Version

Ingredients:
2 Cups of Almond Milk
2 cups of Water
1/2 cup of Sweet Potato or Pumpkin Puree
2 disks of Taza 85% Dark Mexican Stone Ground Chocolate
1/4 cup Piloncillo (Substitute Jaggery, Muscovado or Brown Sugar or Sweetener of choice)
1/8 teaspoon of ground anise
1 Cinnamon Stick
1 teaspoon of Vanilla Extract
1/8 teaspoon of Celtic Salt

Directions:
In a saucepan, heat up the water and start adding the thick puree little by little, whisking the mixture together til its creamy and smooth. Add the rest of the ingredients, cook over medium heat stirring constantly until close to boiling. Reduce heat and simmer until it's thickened to your liking.

CHAMPURRADO SMOOTHIE
(Liquado de Champurrado)

Ingredients:
1 cup of Champurrado
1/2 Frozen Banana
1/2 cup of Strawberries
1 teaspoon of Ground Flax

Option Toppings used: Cacao Nibs and Hemp Hearts

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

CHAMPURRADO LATTE OR FRAPUCCINO

Ingredients:
3/4 cup of Champurrado
2-4 oz of Espresso (Substitute strongly brewed coffee)

Optional: Extra sweetener and a pinch of Cinnamon

Directions:
Fora latte, just mix the ingredients together.

If making it a Frappuccino:
Add ice & blend.

Lupe's Kitchen Corner: A Lent Classic - VEGAN - Mexican Style Fava Bean Soup - Caldo de Habas Para Cuaresma

3/5/2016

A Vegan Lent Classic
Mexican Style Fava Bean Soup
Caldo de Habas Para Cuaresma

This is a very healthy soup that is popular during lent in Mexico.

Ingredients:
1.5 cups of Dry Fava Beans
24 Grape Tomatoes
4 Celery Ribs
2 Carrots
2 cloves of Garlic
1 Onion
8 cups of Vegetable Broth
1/4 teaspoon of Cumin
1/4 teaspoon of Turmeric
1 teaspoon of Mexican Oregano (whole)
1/4 cup of chopped Cilantro
Salt to taste

Directions:
Soak the beans separately overnight so they'll be easier to cook the next day.

When it's time to cook, rinse the beans well and put them to simmer in 8 cups of veggie broth. It'll be about 15-30 min if you pre-soaked, up to an hour if you didn't. Simmer til they soften up. Skim the surface of the soup if you have any foam.

After the beans soften up, take your potato masher and mash the beans a little to thicken up the soup. You mash it as much as you like.

Chop the onion, carrots and celery into bite sized pieces. Mince the garlic.

Add the onion, garlic, carrot, celery and spices to the pot and simmer for about 20 min.

Turn off the heat. Add the chopped tomatoes and cilantro at the end.

Top with a little extra fresh cilantro when serving.

Note: If you like your soup being thicker and creamier, then use less water. I happen to like a lot of broth but the traditional dish tends to be a bit thicker.

Lupe's Kitchen Corner: Gluten-Free Low-Carb "Huaraches de Nopal" (Vegan Mexican Cactus Sandals)

3/4/2016

Gluten-Free Low-Carb Cooking
Huaraches de Nopal
Vegan Mexican Cactus Sandals

Huarache Ingredients:
Nopales (Cactus Paddles)
Salt
Coconut Oil

Optional Toppings:
(as shown)
Refried Beans
Arugula
Tomatoes
Onions
Cucumber
Radishes
Avocado
Cilantro
Salsa

Directions:

Clean the cactus paddles of any thorns that might still be on. Be careful and use a knife to slice them away if you see any. I usually buy them cleaned but like to double check. Be careful, cactus thorns can really sting.

Wash the paddles well. Put the cactus into a bowl and coat them with salt. Leave them in the salt mixture for a good 30 min or more. Cactus paddles tend to have a sticky snotty liquid that oozes out. Salting them pulls it all out. When your ready to cook them, rinse them out and you'll find that a lot of that mucous liquid will be gone.

Take your frying pan and add the coconut oil. Pan fry the paddles til they're a little charred.

Add any toppings you like. It's basically a flat taco.

Lupe's Kitchen Corner: ROASTED VEGAN MOFONGO - A healthy twist on the Puerto Rican classic.

3/1/2016

ROASTED VEGAN MOFONGO
A healthy twist on the
Puerto Rican classic.

Here's my version of the Puerto Rican classic. Instead of bacon I used shitakes and I added cauliflower on a whim and found that I really liked it. Traditional Mofongo does not have cauliflower which is why I wrote it down as an optional ingredient. Yes it's different but full of flavor. Normally this is served with a sauce and meat. So I made the sauce but substituted chickpeas for meat.

Ingredients:
2 Green Plantains
1 head of Garlic
6 Shiitake Mushrooms
1/2 Head of Cauliflower (optional)
1/2 Onion
3 tablespoon of Extra Virgin Olive Oil
Salt to taste

Chickpea Stew Sauce:
2 cups of Vegetable Broth
2 cups of Chickpeas (or 1-15oz can)
1 Onion
1 Red Pepper
1 Green Bell Pepper
1 Yellow Bell Pepper
2 cloves of Garlic
1 Bay Leaf
1/2 teaspoon of Oregano
1/2 cup of Tomato sauce
1 teaspoon of Extra Virgin Olive Oil

Directions:

Pre-heat the oven to 400 degrees Fahrenheit.

Peel the plantains and slice into 1/2 inch round pieces. Clean the mushrooms and remove the stems. Slice them thinly. Cut the cauliflower into florets. Cut the top off the head of garlic. Cut and clean the onion.

Toss all the vegetables with olive oil. Sprinkle salt all over the vegetables. Put them on a well greased baking sheet.

Bake for 15 min, flip the mushrooms, cauliflower and plantains. Bake for another 15 min more. Take the plantains out. Leave the cauliflower and garlic for another 10min. The mushrooms will vary. You will want to roast the mushrooms til they are crispy like bacon.

Squeeze the roasted garlic out of the peel. Mash everything together. Mofongo is traditionally mashed in a mortar and pestle. You can use a potato masher or food processor if you prefer or don't have one.

You can serve it in one big ball or you can make individual balls for serving.

Serve it on top of the stew sauce.

Directions for the sauce:
Take a pot and add the oil over medium heat.

Saute the onion and garlic first. Add the peppers and saute til they've softened a little.

Now add the broth, spices, tomato sauce and chickpeas. Lightly simmer the sauce to thicken up for 20-30 min while the vegetable roast.

Take the bay leaf out and serve as the base for the Mofongo.

Lupe's Kitchen Corner: EAST MEETS WEST - MUSHROOM & CACTUS FAJITAS (FAJITAS DE CHAMPINON Y NOPAL)

2/23/2016

EAST MEETS WEST
MUSHROOM & CACTUS FAJITAS
FAJITAS DE CHAMPINON Y NOPAL

Fajita Marinade Ingredients:
1/4 cup Lime Juice
1/4 cup Tamari OR Soy Sauce
1/4 cup Grapeseed Oil
2 tablespoons of Piloncillo (Substitute Jaggery, Muscovado or Brown Sugar)
1/2 teaspoon of Cumin
1/4 teaspoon of Cayenne
2 Cloves Of Minced Garlic

Vegetarian/Vegan Mushroom Fajitas:
6 Shitake Mushrooms
3 King Oyster Mushrooms
2 Cactus Paddles
1 Onion

DIRECTIONS:

Put all the ingredients for the marinade together in a bowl and mix well. Set aside.

Clean the mushrooms. Discard the shitake stem. Cut all the mushrooms and onions into chunky slices. Not too thick.

Pour the marinade over the mushrooms and let them marinade for 30-60 min.

Clean the cactus paddles of any thorns that might still be on. Be careful and use a knife to slice them away if you see any. I usually buy them cleaned but like to double check. Be careful, cactus thorns can really sting.

If your using a grill, then its best to grill the cactus paddles whole so you can flip them easily. If you plan to cook them on your stove top, then you'll want to cut the paddles into strips.

Put the cactus into a bowl and coat them with salt. Leave them in the salt mixture for a good 30 min or more. Cactus paddles tend to have a sticky snotty liquid that oozes out. Salting them pulls it all out. When your ready to cook them, rinse them out and you'll find that alot of that mucous liquid will be gone.

If cooking on a grill, make to sure to cook the mushrooms til they are a little charred on each side. I cooked this batch on my stove top today.

I like to cook the onions and nopales first til the onions soften up. Then I put them on a platter and cook the mushrooms til they are a little charred on both sides.

Serve with the usual fajita items which include tortillas, salsa, guacamole, crema and salad.

Lupe's Kitchen Corner: Two Dominican Classic Drinks -- Healthy Dairy-Free Vegan Versions -- "Morir Sonando" & "Batida de Lechoza"

2/17/2016

MORIR SONANDO
Translation is "To Die Dreaming"
(Orange Creamsicle Drink)

Ingredients:
1 cup Unsweetened Plant Based Milk (or Non-Dairy Evaporated Milk)*
1/2 cup Freshly Squeezed Orange Juice
1/4 tsp Vanilla Extract
1/2 cup of Ice cubes
Sweetener to taste

Optional Healthy Additive:
a pinch of Cinnamon on top

Directions:
Put all the ingredients into a blender and pulse until creamy smooth.

The only commercial non-dairy evaporated milk that I've seen available is made out of coconut but you can make your own. See below for directions.

"Batida de Lechoza"
(Papaya Smoothie)

Ingredients:
1 cup ripe Papaya
1/4 tsp Vanilla Extract
1 cup Evaporated Almond Milk (or any Non-Dairy Evaporated Milk)
1/2 cup Ice Cubes
1 tsp Coconut Sugar (or Sweetener of choice to taste)

Ingredients for making Evaporated Milk:
2 cups Almond Milk (or any Non-Dairy Milk)

Optional Healthy Additives as shown:
1 tbsp Aloe Vera Gel
a pinch of Nutmeg on top

Directions for making the Non-Dairy Evaporated Milk:
Canned evaporated milk is homogenized milk with about 60 percent of its water removed. Although there are vegan versions of evaporated milk, finding it can be quite hard. So I decided to make my own. I took 2 cups of Almond milk and simmered it for about 30 min on low to medium heat to reduce it by half. Use a big pot in case it starts to boil so it won't spill onto your stove. Keep an eye on it and stir it often. Try not to let it boil. You could also put the milk into a crock pot and let it reduce that way. I just didn't want to wait for 4-5 hours. The end result was really amazing in this drink. Cool the mixture down before using it.

Directions for making the drink:
Cut a very ripe Papaya. I used a Maradol papaya and I know when its ripe because it turns ugly. Lol... Do not throw away the seeds, they are edible and are great for protecting your kidneys from toxins, eliminating intestinal parasites, detoxifying your liver and are effective against E. Coli, Salmonella and Staph infections. I eat a few everytime I have a serving of papaya.

Take 1 cup of the papaya and all the other ingredients and put them into a blender. Puree til smooth. I added fresh Aloe Vera gel to my drink, not for the taste but for the health benefits. The mild flavor does not affect the taste of the drink.

I topped it with a little nutmeg.

Lupe's Kitchen Corner: Platano Asado Con Queso, Nueces y Jarabe de Arce (Baked Sweet & Cheesy Ripe Plantains) VEGAN

2/16/2016

Platano Asado Con Queso y Miel
Baked Sweet & Cheesy Ripe Plantains

Plantains are eaten all over Latin America and I especially love baking them. The plantain needs to be very ripe for this dish. The peel should be almost black and the flesh a bit mushy. This is a great healthy way to eat them that doesn't involve frying them. Enjoy!

Ingredients:
1 Very Ripe Plantain
10 Cloves
2 tablespoons of Vegan Queso Requeson
1/2 tablespoon of Maple Syrup
1 tablespoon of Pecans
1/8 teaspoon of Cinnamon
1 teaspoon of Coconut Oil

Ingredients For The Vegan Requeson Cheese Filling:
1 cup of cashews (soak them for a few hours)
2 tablespoons of non-dairy milk
1 tablespoons of fresh Lemon Juice
1 teaspoon Mild Yellow Miso
1/2 tablespoon of Maple Syrup
1/4 tsp salt

Directions:
Pre-heat the oven to 400 degrees Fahrenheit.

Clean and peel the plantain. Brush the plantain with a little melted coconut oil.

Put 5 cloves on each side of the plantain. Place the plantain into a greased up baking dish.

Bake for 30-40 min til its tender. Take out the cloves.
It should be soft enough to slide a toothpick in with no problem.

Cut the plantain lengthwise, just enough to stuff it with cheese but not all the way through.

Add the nuts and drizzle with maple syrup. Sprinkle cinnamon all over the plantain.

Directions for the Cheese:
Soak the cashews up to 24 hours. The longer you soak them, the creamier the cheese will be.
Put all the cheese ingredients into the food processor or blender. Pulse til you get the consistency you want. You want it to be creamy but still crumbly.

Lupe's Kitchen Corner: Healthy Sunday Brunch With Jicama Hashbrowns & Calabacitas

2/15/2016

Jicama Hashbrowns & Calabacitas

Calabacitas is a squash stew made in Mexico that is typically served as a side dish. This is my version. I usually add beans to make it a complete meal. This is a healthy vegan dish that I hope you'll try out. I made the Jicama hashbrowns as a low cal, low carb alternative to regular ones. Jicama is amazing when cooking it as though it were a potato. One thing to keep in mind when cooking with Jicama, it'll never get soft like a potato. Once its cooked, it still retains a crunch but the taste is amazing. Jicama is almost like sweet potato but a little more subtle. Hope you try it out, Jicama has less than half the calories of potatoes.

Calabacitas Ingredients:
2 cups Squash (Zucchini or any type you like)
1 Onion
1.5 cups Corn
2 cloves of Garlic
1 de-seeded Jalapeno
2 cups of Beans (Pinto or Black)
1/2 cup of Diced Tomatoes
a handful of Chopped Cilantro
1 teaspoon of Coconut Oil
1/2 tablespoon of Mexican Oregano
1 teaspoon of Cumin
Salt and Pepper to taste

Makes 4+ servings.

Jicama Hashbrowns Ingredients:
4 cups of Shredded Jicama (1 cup per person)
1 tablespoon of Coconut Oil
Salt and Pepper to taste
Makes 4 servings.

Optional Toppings:
Avocado
Cilantro
a dash of Nutritional Yeast

Directions for Calabacitas:
Take a frying pan, add the oil over medium heat and start by cooking the onions, squash and garlic together til the onion is tender.

Add the corn, beans, tomatoes, jalapeno and spices. Simmer the mixture over low to medium heat til the mixture is cooked through.

Top with fresh chopped cilantro.

Serve with hashbrowns, avocado, cilantro and a pinch of nutritional yeast.

Directions for Hashbrowns:
Peel the Jicama. Use a box grater or a food processor to get 4 cups of shredded Jicama. Use a towel and squeeze out the excess water.

Take a frying pan and add the oil. Cook and stir the Jicama til it starts to brown up all over. It'll take about 5min. Add salt and pepper to taste.

Keep in mind that it will not look golden brown like potatoes but it will brown up a little, be careful not to burn your hashbrowns.

Lupe's Kitchen Corner - A Dominican Classic - Chocolate de Mani "Peanut Cocoa" - Vegan Version

2/11/2016

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Chocolate de Mani
"Peanut Cocoa"

Ingredients:
1/3 cup of unsalted Roasted Peanuts
2 cups of non-dairy milk (I used almond milk)
2 tsp Coconut Sugar (or Sweetener of choice)
1/4 tsp Vanilla Extract
1 Cinnamon Stick
1 clove
a pinch of salt

Topping:
a pinch of ground cinnamon
a pinch of nutmeg
Cinnamon stick

Makes 2 servings.

Directions:
Put the peanuts, milk, salt and sugar in a blender. Puree til smooth.

Put the mixture into a sauce pan, add the cinnamon stick and clove. Simmer for about 10 min.

Remove the cinnamon stick and clove before serving.

Top with extra cinnamon and nutmeg. Add a cinnamon stick to the mug.

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Lupe's Kitchen Corner: Roasted Radishes & Chayotes

2/8/2016

Roasted Radishes & Chayotes

Ingredients:
2 Chayotes
24 Radishes
1/4 teaspoon Garlic Powder
1/8 teaspoon of Cumin
1 tablespoon Olive Oil
a pinch of Cayenne Pepper
Salt to taste
Juice of 1 key Lime

Directions:
Pre-heat oven to 400 degrees Fahrenheit.

Line a roasting pan.

Peel the Chayote. Discard the seed. Cut it into wedges.
Clean and cut the tops of the radishes. Cut the radishes in half.

Combine all the spices, garlic and oil together.
Toss the vegetables and marinade together.

Bake for about 30 min.

Top with a little squeeze of lime juice on top.

Lupe's Kitchen Corner: BAKED JICAMA FRIES With Chipotle Crema

1/29/2016

BAKED JICAMA FRIES
With Chipotle Crema

These fries are amazing. They're a bit like sweet potato fries because they come out tasting salty and sweet. Jicama is an amazing vegetable and perfect for health conscious people. It's low in calories and delicious raw or baked. These are a great alternative to high calorie potato fries.

Ingredients:
1 Jicama
1/2 teaspoon Garlic Powder
1/4 teaspoon Cayenne Powder
1/4 teaspoon Smoked Paprika Powder
2 tablespoons of Nutritional Yeast
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Dried Cilantro leaves
Salt & Pepper to taste

Ingredients for Chipotle Crema:
1 Garlic clove
1 pepper from a can of Chipotles in Adobo
1/2 cup Plain Coconut Yogurt
1/4 teaspoon Salt

Directions:
Pre-Heat the oven to 400 degrees Fahrenheit.

Peel the Jicama. Cut it up into slender fries.

Take a bowl and mix the cotija cheese with all the spices.

Line a baking sheet with aluminum. Place the fries on it. Pour the olive oil and cheesy spice mix over the fries. Mix them all around til all the fries are covered in oil, cheese and spices.

Bake for 40-50 min depending on how crispy you want them to be.

Take the chipotle cream sauce ingredients and put them into a blender. Pulse til creamy smooth.

Serve with the sauce drizzled on top or on the side.

LUPE'S KITCHEN CORNER: THE FLAT BELLY SPICY CREAMY AVOCADO DRESSING

1/9/2016

THE FLAT BELLY
SPICY CREAMY
AVOCADO DRESSING

This makes a great dip or dressing depending on how much milk you add. For a dip, add only 1/4 cup of milk. For dressing, add 1/2 - 3/4 cup of milk depending on how thick you like it. This is a flat belly dressing cuz it has MUFA's from the Avocado.

Ingredients:
1/2 Large Avocado
1/2 cup of Plain Non-Dairy Yogurt
2 Cloves Of Garlic
2 Shallots
1 Jalapeno
1/4 tsp Cumin
3/4 cup of Non-Dairy Milk (1/4 cup for dip, 3/4 cup for dressing)
Juice Of 1 Lime
a handful of Cilantro
Salt & Pepper To Taste

Directions:
Put everything into a blender and pulse til smooth. Add more milk if its too thick.

Lupe's Kitchen Corner: SPICY CHIPOTLE VEGETABLE DETOX SOUP

12/19/2015

LUPE'S SPICY CHIPOTLE
VEGETABLE DETOX SOUP

Nothing but low calorie vegetables to give your body a break from all the rich, sugary foods of the holidays. So if you've been indulging in christmas cookies, cakes, fudge, creamy foods and buttery calorie bombs then this is what you'll need to reset your body. This soup is similar to the cabbage soup diet recipe except its more flavorful since I made it spicy and the kombu gives it umami. There's nothing bland about this soup.

INGREDIENTS:
1/2 Cabbage
5 Large Carrots
8 Celery Ribs
4 cloves of Garlic
1 Onion
1 bunch of Kale (about 8 leaves)
2 cups of chopped Tomatoes
1 - 7 oz can of Chipotles in Adobo
8 cups of Vegetable Broth
1 strip of Kombu
1 tbsp Mexican Oregano
1/2 tbsp Ground Cumin
a handful of Cilantro

Directions:
Chop up all the vegetables and put everything into the pot except the Kale and Cilantro.
Simmer the soup for about 20 min or til the vegetables are soft but not mushy.

Add the kale and half the cilantro and simmer for 3-5 minutes.

Use the other half of the cilantro for topping on the soup.

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