Aphorisms of a Dancing Girl!

Atol Shuco - 3 Ingredients - EZ - (Vegan & Gluten-Free) It's Latino Comfort Food For A Cold Day

1/5/2017

Atol Shuco
Purple Masa Harina Corn Beverage with Beans recipe
Vegan & Gluten-Free
under 300 calories

This dish is often served for breakfast or as a late nite snack.

Ingredients:
1/4 cup Purple Corn Flour (Harina de Atol Shuco)
1/2 cup of Cooked Red or Black Beans
1 tablespoon of Roasted Ground Pumpkin Seeds (Alguashte)
Salt to taste (optional)

Directions:
Sift the corn flour. This will keep it from clumping when you start to cook it.

Prepare the Alguashte paste. Take the ground pumpkin seeds and mix it in a bowl with 1-2 tablespoons of water depending on how thick you like it.

Heat up 2 cups of water on high. As it starts to get hot, lower the temperature to medium before it starts boiling. Start adding the flour and whisking it into the water. Whisk it til there are no clumps and the mixture has thickened. Add salt to taste.

Serve in a bowl. Add the beans on top and pour the pumpkin seed paste all around the bowl.

You can add more or less of the beans and paste, this just happens to be my preference.

This is often served with a red chili hot sauce but that's optional.

That's it. Hope you try it out. I'll be back soon with a Latino comfort food recipe that is Vegan, Gluten-Free, weight loss and diabetic friendly. Hasta Luego! Buen Provecho!

Check out my Youtube video on how to prepare this dish:
https://youtu.be/cHzDhQHOuoM

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.

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.

Creamy Chipotle Cauliflower Beet Soup - Vegan & Gluten-Free

9/24/2016

Chipotle Cauliflower & Beet Soup
Vegan & Gluten-Free

Ingredients:
1 head of Cauliflower
4 Beets
2 Chipotle Peppers in Adobo (or 1/2 teaspoon of Chipotle Powder)
4 cups of Veggie Broth
1/2 Onion
5 cloves of Roasted Garlic
1/2 teaspoon of Cumin
1/2 teaspoon of Smoked Paprika
2 cups of Coconut Milk (or 1 can)
1 tablespoon of Olive Oil

Optional Toppings:
Avocado

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

Cut the cauliflower into florets. Cut and clean the onion. Cut and clean your beets. Cut your beets into quarter chunks so they'll roast faster. Cut the top of a head of garlic but leave the garlic cloves in their shell.

Toss all the vegetables with olive oil. Lay them out on a baking sheet.

Roast the vegetable for 30-45min til they are tender. Beets will sometimes take longer to cook than cauliflower.

Place your roasted vegetables into a big pot. Add the broth, peppers, coconut milk and spices and stir.

Let your soup simmer for 10-15min.
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.***

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

Lupe's Kitchen Corner: Cold Green Vegan Soup

7/13/2016

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.

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: 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: 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: 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: 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: Creamy Curry Pumpkin Soup With Tahini Miso Kale Chips

2/14/2016

Creamy Curry Pumpkin Soup
With Tahini Miso Kale Chips

Soup Ingredients:
2 cups of Pumpkin Puree (or 2 cans)
1 - 12oz package of Silken Tofu
1 tsp Coconut Oil
1 medium Onion
2 cloves of Garlic
1 small thumb of Ginger
2 cups of Coconut Milk (or 1 can)
2 cups of Vegetable Broth
2 tsp of Yellow Curry Powder
1 Bay Leaf
1/4 tsp Cayenne Pepper
a pinch of Nutmeg
Salt and Pepper to taste

Tahini Miso Kale Chips Ingredients:
1 bunch of Fresh Kale
2 tbsp Extra Virgin Olive Oil
1 tbsp Mild Yellow Miso
1 tbsp Tahini
2 tbsp Lemon Juice
1 tbsp Maple Syrup
Salt and Pepper to taste

Toppings:
Kale Chips, Cracked Red Pepper, Cashews

Directions for the soup:
Start by sauteing the onion, garlic and ginger til they soften. Add the pumpkin puree, tofu, coconut milk, veggie broth and spices. Simmer the soup for about 15 min.

Remove the bay leaf. Puree with a submersion blender or regular blender til it's creamy smooth.

Top the soup with kale chips, cashews and cracked red pepper.

Directions for the Kale Chips:
Pre-heat the oven to 300 degrees Fahrenheit.

Line a baking sheet with parchment paper or aluminum.

Remove the stems and tear leaves into chip size pieces.

Mix the marinade ingredients in a blender til smooth. Massage the marinade into the leaves.

Spread them out on the baking sheet and put in the oven for 10 min, flip the chips and bake
for 5 min more til they're crispy but not burnt. Keep a close eye on them, the time often varies on the thickness of the leaves. You may need more time or you may need less.

Let them cool a bit before serving.

Lupe's Kitchen Corner: Lupe's Kitchen Corner: EZ Vegan Soup -Macadamia Nut Coconutty Cream Of Spinach Soup

1/26/2016

Macadamia Nut
Coconutty Cream Of Spinach Soup

Ingredients:
1/2 Cup of Raw Macadamia Nuts
4 cups of Spinach
1 small Onion
2 cloves of Garlic
1 small thumb of Ginger
4 cups of Veggie Broth
1 cup of Coconut Milk
1 tsp Coconut Oil
Juice of 2 Key Limes
Salt & Pepper To Taste

Optional Toppings:
A pinch of Cracked Red Pepper
A dollop of plain Coconut Yogurt

Directions:
Soak the Macadamia Nuts for 2 hours prior to using them in the soup. Soaking the nuts makes them more nutritious and will make it easier to blend into the soup.

Dice the onion, garlic and ginger.

Start by sauteeing the onion, garlic and ginger in coconut oil over medium heat for a few min til the onions soften up. Add the rest of the ingredients and bring the soup up to a simmer.

After a few min, use a submersion blender or put the soup into a regular blender and puree.

If you want the soup to be very thick and creamy, then use less broth. In this recipe, its creamy but not very thick.

This recipe made 6 cups of soup.

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.

Lupe's Kitchen Corner: Spicy Creamy Vegan Tomato Soup

12/3/2015

Spicy Creamy Vegan Tomato Soup

Ingredients:
3 cups of Chopped Tomatoes
3 cloves of Garlic
1/2 medium Onion
1/2 cup Non-Dairy Milk (unsweetened)
1 Tbsp of Cilantro
1 Tbsp of Oregano
1/2 tsp Cumin
1/2 tsp Cayenne
1/2 Tbsp of Extra Virgin Olive Oil (plus additional for finishing, optional)
Salt & Pepper (to taste)
1 Avocado (for topping)

Directions:
Place all the ingredients in a blender.
Blend until creamy and smooth.
Heat up in a pot.

Finish with a small drizzle of olive oil. Top with Chopped Avocado and Cilantro.

This recipe makes 2 servings.

Lupe's Kitchen Corner - Vegan Chipotle Black Bean Posole

3/17/2015

Vegan Chipotle
Black Bean Posole

Ingredients:

1 medium sized onion
2 cloves of garlic
24 Petite Mini-Carrots
5 stalks of Celery
1 cup of Corn
5 big leafs of Mustard Greens
5 big leafs of Kale
1 large Pasilla Pepper
2 cups of black beans
2 cups of hominy/posole
1 tbsp of Mexican Oregano
8 cups of Veggie Broth
1 can of chipotle peppers in adobo sauce - 7oz
Cilantro - A handful

Directions:

Chop up all the vegetables into bite sized pieces. I prefer taking the stalks off the mustard greens and kale but it doesn't matter if you leave them in.

Take a big soup pot and dump the onion, carrots, celery, pasilla pepper and veggie broth in. Cook on medium heat for about 10-15min simmering til your carrots are soft but still firm. Add the remaining ingredients which include the hominy/posole, black beans, mustard greens, kale, corn, cilantro and oregano. Take the can of chipotle peppers in adobo sauce, chop up the peppers and then add all the peppers and all the sauce into the soup. Add fewer peppers if you don't like it spicy. Let it simmer for 5-10min til everything is cooked.

For garnish, I took half an avocado and cut it up into small pieces. I placed avocado and fresh cilantro on top of the soup. I had it with brown rice. This is good to serve with any rice, tortillas or tostadas you might have on hand.