Aphorisms of a Dancing Girl!

Spicy Sweet Potato Mac & "Cheese" with Collard Greens - Vegan/Gluten-Free/Oil-Free

4/17/2018

Spicy Sweet Potato Mac & "Cheese"

Sauce Ingredients:
1 cup of Mashed Sweet Potato
1 cup unflavored Plant Based Milk
1/4 cup Nutritional Yeast
1 tablespoon fresh Lemon Juice
1 teaspoon Onion Powder
1 /2 tsp of Garlic Powder
1/2 teaspoon Cayenne Powder
1/4 tsp of Cumin
1 teaspoon Salt

Other Ingredients:
1 cup of chopped Collard Greens
Pasta of your choice , cooked as directed (I recommend quinoa or chickpea gluten-free pasta)

Directions:
Peel and chop your sweet potato into chunks. Boil the chunks til fork tender. Drain. Mash.

Add all the sauce ingredients except the collard greens to a blender.

Blend til smooth.

Put the sauce and collard greens into a pot and warm over medium heat.

Add your cooked pasta and mix well.

Lupe's Kitchen Corner: LLAPINGACHOS DE CAMOTE - Con Salsa de Mani "Ecuadorian Style Vegan Cheese Filled Sweet Potato Patties With A Spicy Peanut Salsa" (Vegan Version)

9/19/2017

LLAPINGACHOS DE CAMOTE
Con Salsa de Mani

"Ecuadorian Style Cheese Filled Sweet Potato Patties/Pancakes With A Spicy Peanut Sauce"

This is my Vegan version of the Ecuadorian classic. Enjoy!

Ingredients:
3 Pounds of Sweet Potatoes
Vegan Cashew Cheese
1 small red onion
2 Aji Peppers
2 Garlic cloves
1/2 tsp Ground Achiote
1 tsp Coconut Oil
Salt to taste

Ingredients For The Vegan Cashew Cheese Filling:
1 cup of Cashews (soak them for a few hours)
2 tablespoons of non-dairy Milk
1 tablespoon of fresh Lemon Juice
1 teaspoon Mild Yellow Miso (Chickpea or Soy)
1/2 tablespoon of Maple Syrup
Salt to taste

Directions:
Roast your potatoes at 400 degrees Fahrenheit for 45min.
OR
You can boil the sweet potatoes until soft. It takes about 15-20 minutes. Once they are done, drain the water and pat the potatoes dry.

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Dice the onions and aji peppers. Mince the garlic.

Saute the onions, garlic, aji peppers and achiote over medium heat in coconut oil until the onions are soft.

Combine the onion mixture with the sweet potatoes. Mash the mixture together. Salt to taste.

Shape the potato dough into balls with your palms. About 1/4 cup each.
Make a hole in the middle of each one.

Fill each ball with about 1 -2 teaspoons of Vegan cheese.

Put an extra dollop of the potato mixture on top of the balls to cover the hole. Then use your palm to press down on the ball to flatten the ball and create a patty.

Let them rest and firm up in the refrigerator for about an hour.

Cook the patties in a frying pan for about 4-6 min on each side til they're golden brown.

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.

Salsa de Mani
(Peanut Sauce)

Ingredients:
1/2 cup Natural Peanut Butter
1 cup Non-Dairy Milk
1/2 small Onion
1 Garlic clove
1 Aji Pepper
1 Tomato
1/4 tsp Cumin
1/2 tsp Ground Achiote
Juice of 1 medium Lime
a few sprigs of finely chopped Cilantro
Salt to taste

Directions for making the Salsa de Mani:
Put all the ingredients in a pot except for the cilantro. Stir well.
Simmer and reduce for a few minutes.
Add the cilantro at the end.

Puree with a hand held blender. (optional)

SUBSTITUTIONS:

I know some of these ingredients may be hard to find. So here are my suggestions. If you can't find Aji pepper, you might find Aji paste or use any pepper you like. I've made this with Habaneros and it was really good.

If you can't find Achiote, you might be able to find achiote paste or Annatto seed which you grind up to make Achiote powder. If you can't find either, you could substitute with Saffron or Turmeric. It's not the same but it'll taste good anyways.

If you don't want to make your own Cashew Cheese, you can always substitute with any of the
Vegan cheeses out there.

You don't have to use Miso in the cheese, I just happen to like it. You also don't need to add Maple Syrup if you prefer a sharper tasting cheese.

Chilaquiles - Mexican Tofu Scramble - Vegan & Oil-Free. Easy Mexican Breakfast.

4/2/2017

Chilaquiles
Mexican Tofu Scramble
Vegan, Gluten-Free, Oil-Free

Ingredients:
1/2 cup Salsa (any kind you like)
1/2 block Extra Firm Tofu
1 tablespoon of Nutritional Yeast
a handful of Greens
2 Tortillas or Tortilla Chips
a few sprigs of Cilantro
salt to taste

Optional Toppings:
Avocado
Vegan Cheese
Vegan Crema
Extra Salsa
& more...

Directions:

To make the tostadas, you take a couple of tortillas and put them in a toaster oven. Watch them carefully to make sure they don't burn up. I like making my tostadas this way because store bought tostadas tend to be deep-fried and way too salty. I don't use oil to make them and I use a lot less salt on my own.

If you don't have a toaster oven, you can bake them at 400 degrees for 3-5 min per side.

(Optional Step)

---------------------------------------------------------------

Crumble the tofu.

Into a frying pan, add the salsa, crumbled tofu and nutritional yeast.

Scramble it up in the pan under medium heat.

Add the salt and greens. Stir it all in.

Add the tortillas/tortilla chips. Add them at the end so they don't get soggy.

Cook the whole thing for a couple of minutes.

Serve on a plate and top with cilantro and any optional toppings you like.

Aguachile: Raw Vegan - Using Green Garbanzos "Mexican Edamame" - Mexican Style "Ceviche"

2/22/2017

Aguachile
Mexican-Style "Ceviche"
Out of Sinaloa Mexico
Raw Vegan/Gluten-Free/Oil-Free

Ingredients:
1 cup of Fresh Raw Garbanzos
1 Cucumber
1/4 of a medium Red Onion
1 Avocado

Marinade Ingredients:
1 Serrano Chile
a few sprigs of Cilantro
1/4 cup of Lime Juice
Salt to taste

Accompaniments:
Jicama Chips
Seaweed or Dulse Flakes (optional for a "sea-like" flavor)

Directions

Clean & peel your Green Garbanzos. Take them out of the husk and wash.

Cut the Jicama in half. Peel the Jicama. You can use a potato peeler.
Slice your jicama into "chips".

Slice your cucumber and red onion.

Add the marinade ingredients to a blender and pulse til smooth.

Add the garbanzos, cucumber and red onion to a bowl. Add the marinade and mix well.

Cut your avocado in half and peel off the skin. Slice and arrange on your plate.

Serve the salad onto your plate. Serve with Jicama chips.

Learn how to make this dish by checking out the video in my youtube channel "Spilling The Beans":

Tacos De Alambre - Vegan Version - Healthy Mexican Tacos - GlutenFree

2/4/2017

Tacos De Alambre
Vegan Version

Ingredients:
1 can of Chickpeas
2 chopped Bell Peppers
2 cups of Mushrooms
1/2 chopped Onion
2 cloves of minced Garlic
2 tablespoons of Lime Juice
Salt to taste

Toppings:
Coconut Bacon
Vegan Cheese (optional)

Coconut Bacon Ingredients:
1 cup of Unsweetened Coconut Chips
1 tablespoon of Tamari
1 tablespoon of Maple Syrup
1/2 teaspoon of Paprika
1/2 tablespoon of Liquid Smoke (optional)

Optional Add-Ons:
Tortillas
Salsa
Crema
Lime Wedges
Cilantro
Avocado
Greens

Above is the Coconut Bacon.

Below is the Taco Filling.

DIRECTIONS

Take a bowl and put in the Coconut Chips, Tamari, Maple Syrup, Paprika & Liquid Smoke.
Mix well.

Take a frying pan and toast the coconut chips under low heat. Be careful not to burn them.

Set them aside. They'll dry and harden up quickly the more time you give them.
Try to do this step earlier in the day if you can.

Chop your vegetables.

Add 1/4 cup of water to your pan. Water Saute your vegetables.

Once they've softened, add your cooked chickpeas and warm them up.

Drain any excess water or use a slotted spoon when serving.

Serve on warm tortillas. Top with Coconut Bacon and Vegan Cheese. I used Pepperjack Shreds.

You can serve them with any of the add-on's like salsa, crema, cilantro, lime wedges,
avocado... etc

NOTE: You can use Coconut or Liquid Aminos if you don't have Tamari. I used chickpeas but any vegan protein will work. Also, I used Daiya Pepperjack shreds in this recipe.

Check out my video on how to make this dish here:
https://youtu.be/IKT8ZZnPL2Q

Albondigas Al Chipotle - Vegan - Mexican Meatless Black Bean Meatballs in a Chipotle Sauce

1/25/2017

Albondigas Al Chipotle
Mexican Meatless Bean “MEATBALLS” In Chipotle Sauce

Meatball Ingredients:
1 - 15 oz can of Black Beans (rinsed & drained)
2 cloves of Garlic
1⁄2 cup of Gluten Free Rolled Oats
1 teaspoon of Chipotle Powder
a few sprigs of Cilantro
salt to taste

Sauce Ingredients:
1/2 tablespoon of Chipotle Powder
1 - 15 oz can of Fire-Roasted Tomatoes
2 cloves of Garlic
1/2 of an Onion
1/4 teaspoon of Ground Cumin
1 teaspoon of Mexican Oregano (whole leaf)
a few sprigs of Cilantro
Salt to taste

Directions:

Pre-heat your oven to 400°F.

Combine all of your meatball ingredients into a food processor. Pulse til smooth.

Use your hands to roll the mixture into medium-sized meatballs.
If the mixture is too dry, then add water.

Bake for 15 minutes.

Make your sauce by combining all the ingredients into a blender. Blend til smooth.

Pour into a pot. Heat up the sauce and simmer over medium heat for a few minutes.

Out of the oven, coat the meatballs with the chipotle sauce.

I like to serve mine over a bed of greens with brown rice and avocado.

Note: If you prefer to cook your own beans, you'll need about 2 cups. You can switch to chipotles in adobo if you can't find the powder. You can always make your own fire-roasted tomatoes, about 4-5 would work.

Learn how to make this dish by watching my video on it here:

https://youtu.be/P6Fdam-NDus

Vegan Version of "Chicken" Tinga Tostadas - Gluten Free, Oil Free

12/1/2016

"Chicken" Tinga Tostadas
(Chipotle Tomato Sauce)
Vegan/Gluten-Free/Oil-Free
This Recipe is from Puebla Mexico

Ingredients:
1 - 12 oz package of Broccoli Slaw
2 oz of Dried Maitake Mushrooms
2 cloves of Garlic
1/2 a medium Onion
4 Roma Tomatoes
4 Chipotle Peppers In Adobo + 4 tablespoons of the Adobo sauce
1/2 tablespoon of Mexican Oregano (whole)
a few sprigs of Cilantro
Salt to taste
Tortillas

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You can watch how this dish is made by checking out my YouTube Video here:
https://youtu.be/iMZ5mqZUV7g

Directions:

The "chicken" in this dish is a Japanese mushroom called Maitake otherwise known as the "Hen Of The Woods" . They have a very smoky scent and they have a chicken like flavor. You can find these in an Asian grocery store or you can buy them online. You can always adjust this recipe to whatever mushroom or vegetable you have but I do recommend trying these mushrooms.

Take the dried mushrooms and soak them in water for a few hours til they soften up.

Chop your onion and mince your garlic. Slice your softened mushrooms into bite sized pieces.

In a blender, add the tomatoes, chipotles and adobo sauce. Puree til smooth.

I didn't use oil in this dish. You can if you like. I prefer to water saute. In a skillet over medium heat, add about 1/4 cup of water or Mushroom broth. Add the chopped onion and garlic to cook until translucent. Add the broccoli slaw and mushrooms. Stir the mixture and cook til they soften up. Add the chipotle tomato sauce and oregano. Let the whole mixture cook for a few minutes. Add salt to taste. Once done, turn the heat off and stir in a few chopped sprigs of cilantro.

To make the tostadas, you take a couple of tortillas and put them in a toaster oven. Watch them carefully to make sure they don't burn up. I usually put the setting to dark and pull them out when they start to puff up and look done. I like making my tostadas this way because store bought tostadas tend to be deep-fried and way too salty. I don't use oil to make them and I use alot less salt on my own. I also find that they keep their shape as I eat them better than store bought ones which have a tendency to crumble. If you don't have a toaster oven, you can bake them at 400 degrees for 3-5min per side.

Pile the tinga mixture on top of your tostadas. You can top them with all sorts of stuff, including avocado, vegan crema, salsa, cilantro, greens, vegan cheese and more... I just ate them like this with a cup of black beans on the side.

Tinga can also be used for tacos, burritos, sopes, huaraches, nachos, salads and more.

Papitas Con Chorizo - Potatoes With Mexican Chorizo - Vegan, Gluten-Free, Oil-Free - Using Sweet Potatoes & Jicama

11/24/2016

Potatoes With Mexican Chorizo
Papitas Con Chorizo

Ingredients:
2 cups of chopped Potatoes
1 cup of cooked Garbanzo Beans
1 tablespoon of Chorizo Seasoning
1/2 tablespoon of Apple Cider Vinegar
a few sprigs of Cilantro
Salt to taste

In this recipe I used:
1 cup chopped Sweet Potato & 1 cup chopped Jicama

EZ Chorizo Seasoning:
3 -4 tablespoons of chile de Ancho Chile Powder
1 tablespoon of Mexican Oregano (Whole) or Regular Oregano
1 teaspoon Garlic Powder
1 teaspoon Ground Cumin
1 teaspoon Smoked Paprika

Optional Ingredients For The Chorizo Seasoning:
1 tablespoon of Cayenne Pepper Powder
1 teaspoon Onion Powder
1 teaspoon Ground Cinnamon
1/2 teaspoon Turmeric
1/8 teaspoon Ground Cloves
1/4 teaspoon Ginger powder
1 tablespoon of dried Cilantro
2 tablespoons of crushed dried Lemon
2 teaspoons Salt

Directions

Your going to start by making the chorizo seasoning. The most important ingredient is the ancho chile. That is the flavor, the rest just enhances the flavor. You can find ancho chile at a Latino market or order it online.

Mix all your spices together. This will be more than you'll actually need in the dish. Just store the extra seasoning for future recipes.

Now chop 2 cups of potatoes. You can use any potatoes you like. I chose to use 1 cup of sweet potatoes and 1 cup of Jicama.

Take 1 cup of cooked & drained chickpeas. Using a potato masher, start mashing them til they become chunky and crumbly like chorizo. Some people like to peel the chickpeas but I just left them whole. Take a fork and mash it some more as you slowly start to add the seasoning. How much will depend on how spicy you like it. I used a little over a tablespoon. You want to make a crumbly but pasty mixture. So you'll want to add water and mix it. Add the vinegar and mix it in. Stop once you get the consistency and flavor you like.

Now the chickpea chorizo is ready to cook with the potatoes. I'm going to water saute the potatoes. You don't want to use too much water. You want to cook them but not boil them. You don't want them to get all mushy. So your going to add about 1/4 cup of water to start, as you cook, the water will evaporate and so you'll add a little bit more til your potatoes are cooked but firm... don't let them get all mushy. Keep in mind that cooked Jicama will remain crunchy no matter how much you cook it, so don't expect it to have the same texture as your sweet potato. Now you can add the chickpea chorizo to the pan. Mix it into the potato mixture til it's all covered. Heat up the mixture for a bit, add salt if you like. When done, mix in a little chopped cilantro. That's it. I like to serve mine on a bed of greens. Hope you liked this recipe. :-)

Posole Rojo De Calabaza - Pumpkin Hominy Stew - Vegan & Gluten-Free

11/18/2016

Posole Rojo De Calabaza
Pumpkin Hominy Stew
Traditional Mexican Food For Fiestas - Dia De Los Muertos, Christmas, New Years...

Ingredients:
1 chopped Onion
4 cloves of minced Garlic
3 chopped Celery
3 chopped Carrots
6-8 cups Vegetable Broth
1 small Pumpkin
1/2 cup dry Black Beans (or 1 - 15oz cans of black beans)
1/2 cup dry Pinto Beans (or 1 - 15oz can of pinto beans)
12 small Roma Tomatoes (or 1 - 14.5 oz can of tomatoes)
6 cups cooked Hominy (or 3 - 15oz cans)
1 teaspoon of Cumin
1 tablespoon of Ancho Chile Powder (or 2 dried chiles)
1 tablespoon of Guajillo Chile Powder (or 5 dried Chiles)
1/2 tablespoon of Chipotle Powder (or 1 in adobo)
1/2 teaspoon of Paprika
1 tablespoon of Mexican Oregano
1 Cinnamon Stick
2 Bay Leafs
1/4 cup of chopped Cilantro
Salt to taste

Posole Toppings:
Radishes
Shredded Cabbage
Roasted Pepitas
Cilantro
Avocado
Chopped Onion
Lime Wedges
Vegan Crema

Directions:

This recipe is for a slow cooker. To begin with, I took all the vegetables and prepared them the night before.

Chop the onion, celery and carrots. Mince the garlic.

Cut the pumpkin open and clean out all the seeds and fiber. Take a peeler and skin it. Throw the skin and stem away. Cut the peeled pumpkin into bite sized pieces.

To make the red chile sauce, put the tomatoes into a blender along with the ancho chile powder, guajillo chile powder, chipotle chile powder, paprika and cumin. Pulse til smooth. This blend is mild to medium in heat. Add more chile if you like it spicy.

Put all the chopped up vegetables, dry beans, red chile sauce, broth, hominy, oregano, cinnamon stick & bay leafs into a slow cooker. I used a 1/2 cup of black beans and a 1/2 cup of pinto beans but you can use whatever beans you like. As for the broth, how much you use will depend on how much space is left. I wound up using 7 cups, you may need more or you may need less. I wound up putting the Hominy on top because it's already cooked. I then set it on low for 8 hours.

After 8 hours, its done. Add 1/4 cup of chopped cilantro and mix it in before serving. You can also add salt now if you like.

This dish is usually served with various toppings including shredded cabbage, sliced radishes, pumpkin seeds, cilantro, lime wedges and more...

That's it. Posole is a great dish to prepare for the holidays. Hope you enjoyed this recipe. It's Vegan, Gluten-Free, Weight Loss and Diabetic Friendly.

The Peruvian Classic "Lomo Saltado" - Vegan & Gluten-Free

11/11/2016

LOMO SALTADO
A Peruvian Stir-Fry
Vegan & Gluten-Free Version

INGREDIENTS:
2 Portobella Mushrooms
1 lb Button Mushrooms
2 Vine Ripened Tomatoes
1 Green, 1 Yellow, 1 Red Pepper
4 Aji Peppers
1 Medium Red Onion
2 Cloves Of Garlic
1 small thumb of Ginger
2 tablespoons of Gluten Free Tamari (or Liquid Aminos)
1 tablespoon of Rice Wine Vinegar
1/4 teaspoon of Ground Cumin
1/4 teaspoon of Liquid Smoke
juice of 1 small lime
1/2 tablespoon of Coconut Oil
1 tablespoon of Finely Chopped Cilantro

Baked Sweet Potato Fries:
2 medium Sweet Potatoes (or 1 extra large)
1/4 teaspoon of Paprika
1/4 teaspoon of Cayenne
Salt to taste
1 teaspoon of Olive Oil (optional)

Directions:

Slice all the vegetables into long thin strips, cut the tomato into wedges and finely chop the garlic, cilantro and ginger.

Heat a large wok or pan, add the coconut oil or you can water saute. Start by cooking your onion, ginger and garlic for a couple of minutes. Once your onions soften, add the mushrooms and stir-fry til they soften up. Now add all peppers and cook for a few minutes. Add the sauce and stir it in. Finally add the tomatoes and cook them for a couple of minutes.

Top with a little cilantro.

Directions For Sweet Potato Fries:
Pre-heat oven to 450 degrees Fahrenheit. Grease a baking sheet.

Peel and cut the sweet potatoes into wedges. Toss with olive oil, salt and spice.

Spread out the potatoes onto the baking sheet. Bake for 25-30min or more, depending on how crispy you want the fries to be.

Mexican Noodle Soup - Sopa de Fideos - Vegan + Gluten-Free + Oil-Free

10/28/2016

Sopa de Fideo
Mexican Noodle Soup
Vegan/Gluten-Free/Oil Free

Ingredients:
8 oz of Adzuki Bean Pasta (or any pasta you like)
3 Vine Ripened Tomatoes
1/2 of a medium-sized Onion
2 cloves of Garlic
6 cups of Vegetable Broth
1/4 cup of chopped Cilantro
Salt to taste

Optional Toppings:
Cilantro
Salsa
Avocado
Lime Wedges
Tortilla Chips

Directions:

Put the tomatoes, onion and garlic into a blender. Pulse til its pureed.

Cook the pasta according to the directions in your box.

Heat up the vegetable broth and bring to a boil. Add the tomato puree and pasta. Reduce the heat and simmer for 5-10min.

Turn off the heat. Mix in the cilantro.

Spicy Black Bean Soup - Sopa De Frijoles Negros - Vegan & Gluten-Free

10/22/2016

Sopa de Frijoles Negros
Spicy Black Bean Soup
(Vegan & Gluten-Free)

Soup Ingredients:
2 cup of cooked Black Beans (or 1-2 cans)
2 chopped Carrots
1 Chayote - peeled, de-seeded and chopped
5 chopped Roma Tomatoes
2 minced cloves of Garlic
1 chopped Medium Onion
1 cup of Corn
4 cups of Vegetable Broth (less if you like it thick)
1/2 teaspoon of Ground Cumin
1/2 teaspoon of Mexican Oregano (whole oregano)
1/4 teaspoon of Smoked Paprika
1/2 teaspoon of Cayenne Pepper
1/4 cup of chopped Cilantro
1/4 teaspoon of dried Epazote (or a few sprigs of fresh Epazote)
Salt to taste

Squash Bowl Ingredients:
1 Acorn Squash
1/2 teaspoon of Coconut Oil

Directions to cook dry beans using a Crock Pot:
If your not using canned beans, this is a possible way for you to cook dry beans.

For every 1 cup of dry beans, use 3 cups of water.

Sprinkle Epazote to help reduce the gas that beans often cause. Set the crock pot on low.

It'll takes 6-8 hours for the beans to be fully cooked.

***It'll take less time if you've soaked your beans but its not necessary.***

Directions for the soup:
Chop up all your vegetables into bite sized pieces.

Put all the ingredients except the cilantro into a pot.

Turn your burner up to high. When the soup starts to boil, lower the heat to medium. Simmer your soup for about 15min or more til your vegetables are tender.

Use a submersion blender or put the soup into a regular blender and puree.

***Be careful if your using a blender, hot steam can blast the lid off. So if your using a blender, remove the stopper on top and cover the hole with a folded towel to prevent a mess.***

Mix in the Cilantro.

Serve in a bowl or an edible squash bowl.

Making an edible Squash Bowl for serving:
Pre-heat your oven 400 degrees Fahrenheit. Cut the bottom of the squash so that it stands up flat. Cut the stem top off. Clean out the inside of the squash. Scrape out all the seeds and strands. Rub a little bit of oil on the inside. Bake for 40 min or more til it's fork tender.

Lupe's Kitchen Corner: Tofu Scramble Con Verdolagas (Purslane)

9/27/2016

Tofu Scramble
Con Verdolagas (Purslane)

Verdolagas (purslane) are popular in Mexican cooking. 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. Cambrey green onions were used in this dish, they are very popular in Mexico but can be substituted with regular green onions. This makes a great breakfast/brunch dish.

Ingredients:
1 small bunch of Verdolagas (Purslane)
1/2 block of Tofu
2 Cambrey Green Onions
Salt to taste

Sauce Ingredients:
1 teaspoon of Nutritional Yeast
1/8 teaspoon of Cumin
1/8 teaspoon of Turmeric
2 tablespoons of water

Optional Toppings:
Cilantro
Salsa
Crema
Avocado
Tortillas

Directions:

Pat dry your tofu.

Chop the green onions and purslane into bite sized pieces.

Mix the sauce ingredients in a bowl and set aside.

Take a frying pan and add oil or water over medium heat. Saute the green onions til they soften.

Add the tofu and use a spatula to break it up into small crumbly pieces while cooking it over medium to low heat. Add the purslane and sauce. Stir it all in to cook for a few minutes.

I serve it with chopped up avocado, cilantro lime crema, salsa, cilantro and tortillas.

Rajas Con Crema - "Pepper Slices With Cream" - Vegan & Gluten-Free

9/13/2016

Rajas Mexicanas
Con Crema

Ingredients:
5 Anaheim chiles, charred, peeled and cut into strips
1 medium Onion
3 tablespoons of Hemp Seed Crema
Salt to taste

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

Directions

Directions for Broiling your Anaheims:
Pre-heat your broiler. Set it to Hi (400-450 degrees). Place the chiles under the broiler and roast until the skin of the peppers char and blister but don't completely blacken them.
It takes about 5 min.

Pull out your peppers. Flip them and roast for another 5 min. Keep a close eye on them, you don't want them to completely blacken.

Put your roasted chiles into a plastic bag and let them sweat for 15 min.
Sweating your chiles will loosen the skin.

Peel your chiles. Cut the stem off the peppers and de-seed them.

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

Directions for the Rajas Con Crema:
Slice your onion.

Cut the peppers into strips.

Saute your onions til they soften up. You can use oil, water or broth to saute.

Add the peppers and mix them together.

Add the crema.
I used 3 tablespoons but you could add more or less depending on how creamy you like them.

Stir well. Salt to taste.

A Peruvian Classic "Carapulcra" - (Vegan/Gluten-Free/Alcohol Free)

9/11/2016

A Peruvian Classic:
"Carapulcra"
Vegan & Gluten-Free Version
(& alcohol free)

Ingredients:
1 lb dried Potatoes (Peruvian Papa Seca)
2 cups of cooked Garbanzos (or 1 can of Garbanzos)
1 - 8oz box of Mushrooms
1 tablespoon of Minced Garlic
1 medium Onion
3 Aji Peppers (or 3 tablespoons of Aji paste)
2 teaspoon of Cumin
2 cups of Veggie Broth
1 cup of ground peanuts (or any nuts)
1/8 teaspoon of Ground Cloves
1/8 teaspoon of Ground Cinnamon
1/4 cup red wine vinegar
4 cups of water
Salt to taste

Directions:

Put the potatoes in a bowl & cover with water. Leave the potatoes to soak for 30 minutes, drain.

Chop the onions and peppers. Mince the garlic. Grind your peanuts.

Put the potatoes into a pot with 4 cups of water and let it simmer til the potatoes soften up.

In a deep pot, saute the onions, garlic, mushrooms and peppers.

Add the garbanzos and stir.

Add the potatoes. Do not drain the water. Add the whole thing to your pot.

Add the veggie broth, ground peanuts, spices and red wine vinegar into the pot. Stir well.

Allow it to simmer for 10-15min.

Serve hot with rice and/or greens.

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: 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: 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 Cabbage Steak With Warm Pineapple Salsa

4/20/2016

Roasted Cabbage Steak
with Warm Pineapple Salsa

Ingredients:
1 head of Cabbage
1 tablespoon of Olive Oil
1 teaspoon of Garlic Powder
Salt to taste

Salsa Ingredients:
1/2 cup of chopped Pineapple
1 de-seeded Serrano Pepper
1/4 Onion
2 Garlic cloves
a handful of Cilantro
Juice of 1 small Lime
Salt to taste.

Optional Toppings:
Walnuts
Pepitas

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

Peel off the outer couple of leaves. Don't cut the root off as it'll keep the steak together. Cut your cabbage from top to bottom into slices about 1 inch thick.

Put them on a well greased baking sheet.

Mix the olive oil and garlic powder together. Brush the mixture onto the steaks.

Roast for 20 min and then flip and cook for an additional 20 min or til fork tender.

Make the salsa by putting all the ingredients into a blender and pulse til smooth. Warm the salsa up in a pot. If the salsa is too spicy, add more pineapple and water.

Put the cabbage steaks on a plate and pour the pineapple salsa. Top with a few pepitas and walnuts.

Can be served as a main course or as a side.

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 - "Mac and NOT-cho Cheese" (A Vegan & Gluten-Free Version)

3/7/2016

"Mac and NOT-cho Cheese"
(A Vegan & Gluten-Free Version)

Basic Vegan Cashew Cheese Ingredients:
1 cup of Cashews (soak them for a few hours)
1/4 cup of Almond Milk (water, veggie broth or other non-dairy milk if you prefer)
2 tablespoons of fresh Lemon Juice
1/4 cup Nutritional Yeast
1 teaspoon of Mild Yellow Miso
1/4 teaspoon of Sea Salt

Optional addins for the Not-cho cheese as shown:
2 cloves of Garlic
1/4 tsp of Cumin
1/4 tsp of Cayenne powder
1/4 tsp of Turmeric

Pasta:
6 cups of Gluten-Free Pasta
Salt & Pepper to taste.

Directions:
Soak the cashews up to 24 hours. The longer you soak them, the creamier the cheese will be.

Put all the basic cheese ingredients into the food processor or blender. Pulse til you get the consistency you want. It could take as long as 10 min if you don't have a high-powered food processor or blender. Add the rest of the ingredients and pulse til its all well combined.

Cook and drain your pasta.

Add the cheese to the pasta. Mix until well combined.

I topped it with Black Pepper.

NOTE: If you skip the water, then you'll have a cheesy mixture that's shakeable. Once you add the water, it goes from dry cheese to queso. How much water you use will depend on how creamy you want it to be.

In my cheese, I soaked the cashews overnight and used almond milk instead of water. If you want it to be creamier as you mix it into the pasta, you can add more milk or vegetable broth.

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: 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.

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