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.

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Chileatole De Elote Veracruzano Verde Mexican Corn Soup Vegan Weight Loss Diabetic Friendly Recipe

10/19/2017

CHILEATOLE
Out of Veracruz, Mexico

Ingredients:
6 Ears of Corn
1/2 cup of Masa Harina
9 cups of Vegetable Broth
a few sprigs of Epazote
1 Chile Serrano
1/2 medium onion
1 clove of Garlic
a handful of greens
Salt to taste

Toppings:
Avocado
Cilantro

Directions:

Clean your corn. Take of the husks and hair. Cut them in half. Slice the kernels off.

Into a pot add 8 cups of vegetable broth. Add the corn and a few sprigs of epazote, cook for about 30min or more til tender.

Into a blender add the chile, onion, garlic, epazote, greens and 1 cup of broth. Blend til smooth. Add the masa harina. Blend.

Once the corn is done, take the epazote and add the masa harina mixture to the soup. Stir well. Let it simmer for 10-15min to thicken up. If you want it to be thicker, add more masa harina. Stir often while simmering so it doesn't clump up.

Plant Power For A Healthy Life!

10/19/2017

Las Vegas Veg Fest 2017

10/19/2017

Today its highlights from the 2017 Las Vegas VegFest. It was an amazing event with lots of good food and good friends. Pro-wrestler Austin Aries spoke to us briefly about Veganism and more. Austin Aries has a new book out called Food Fight. Hope you enjoy my latest video on this awesome Las Vegas vegan food festival.

Thanks to my YouTuber friends Sebastian from Creative Fam and Focus Media as well as David from JFG LV who came out the Las Vegas Veg Fest 2017. You guys were awesome. Special thanks to Anthony who hung out with us. Thanks to Kyle from What Iz health, look for his up and coming youtube channel.

Thanks to everyone who helped put the Veg Fest together, it was an amazing event. So glad I went. :D

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.

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

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.

Mexican Rainbow Sprinkle Cookies - Galletas de Grajea - EZ Vegan Protein Powder Cookie For Diabetics

9/8/2017

Pan Dulce
Galletas de Grajea
Mexican Rainbow Sprinkle Cookies
Vegan, Gluten Free & Grain Free

Ingredients:
1/4 cup Coconut Flour
1 scoop of Vanilla Protein Powder
2 tbsp Nut or Seed Butter
Sweetener of choice (I used 2tbsps of Agave 5)
Vegan Rainbow Sprinkles on top
about 1/4 cup of water/milk or more

Directions:
Pre-heat the oven to 350 degrees F.

In a mixing bowl, add the protein powder, nut butter, coconut flour and sweetener. Mix well.

Add water or plant-based milk 1 tablespoon at a time, knead the mixture into dough.

Cut the dough and form 2 cookies.
You can eat this cookie dough raw but I think it tastes better baked.

Put your sprinkles on a plate. Press one side of the cookie to coat the top part of the cookie.

Put the cookies on a baking sheet.

Bake for 20min.

Cool before eating.

I used SunWarrior Blend protein powder because its grain free and super delicious. I used Agave 5 for sweetener to keep the cookie low in sugar. It's a combination of Stevia and Agave.

Bionico - Mexican Fruit Dessert - EZ - Vegan Version - Plant Based & Oil Free

6/3/2017

Bionico
Guadalajara Style
Vegan/Gluten-Free/Oil-Free

Ingredients:

Mixed Fruit:
(fruit to taste)
10 Strawberries
1 Apple
3 cups of Papaya
3 cups of Pineapple
1 Banana

Cream Sauce:
1 cup of Coconut Yogurt (plain or vanilla)
1/2 cup of Evaporated Coconut Milk
1/2 cup of Sweetened Condensed Coconut Milk
1 teaspoon of Mexican Vanilla Extract

Oil-Free Granola:
2 cups of Gluten-Free Rolled Oats
1/4 cup of Chopped Pecans
1/4 cup of Raisins
1/4 cup of Shredded Coconut
2 tablespoons of Cacao Nibs (or chocolate chips)
1/4 cup of Maple Syrup
1/4 cup of Water
1/8 teaspoon of Cinnamon

Granola Instructions:

Pre-heat your oven to 350 degrees Fahrenheit.

Combine all your ingredients into a mixing bowl.

Spread the mixture onto a baking tray.

Bake for 20-30 minutes or until golden brown.

Remove from the oven and allow the granola to cool completely.

Sauce Instructions:
Combine all the ingredients in a bowl. Stir well.

Mixed Fruit:
Cut up into bite-sized pieces. Stir well.

How to Serve:
1-2 cups of fruit in a bowl with 1-2 tablespoons of sauce.
Top with granola.

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.

Chocolate Plantain Porridge - Vegan & Gluten-Free

3/21/2017

Chocolate Plantain Porridge

I used Oat Bran because its higher in protein than regular Oats but this recipe will be good no matter what kind of grain you use. This is a hearty breakfast for those days when you need a big dose of energy to start your day.

Ingredients:
1/3 cup of Oat Bran (or Rolled Oats)
1 medium Ripe Plantain (Very yellow with lots of Black spots)
1 tablespoon of Ground Flax
1 scoop of Chocolate Protein Powder
1.5 cups of Water or Plant-Based Milk
1/4 teaspoon of Vanilla Extract
a pinch of salt and cinammon

Toppings:
1/2 cup of Blackberries
1 tablespoon of Peanut Butter
1/2 tablespoon of Black Strap Molasses
1 tablespoon of Coconut Flakes
1 teaspoon of Assorted Seeds

Directions:

Combine the oats, salt and liquid into a sauce pan on the stove and cook over medium heat while stirring. Once the liquid has reduced and the oats are nearly cooked, add the plantain. Stir.

Now add the vanilla, cinnamon and ground flax. Mix it well til all the ingredients have been combined. Finish cooking the oatmeal to the consistency you like. If it's too thick, you can add a little more milk.

I topped my oats with blackberries, peanut butter, coconut flakes, assorted seeds and black strap molasses.

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

ATOLE - Vegan - EZ - Only 3 Ingredients - Warm Protein Smoothie

1/19/2017

Mexican Atole
A warm cornmeal porridge drink.

Vanilla Atole - 3 ingredients:
1/4 cup of Masa Harina
1 scoop of Vanilla Protein Powder
1/8 teaspoon of Ground Cinnamon
2 cups of Water

Fruit Atole - 4 ingredients:
1/4 cup of Masa Harina
1 scoop of Vanilla Protein Powder
1/8 teaspoon of Ground Cinnamon
2 cups of Water
1/2 cup of Fresh or Frozen Fruit
(blueberries, pineapple, strawberries... any fruit you like)

Optional Ingredients:
Extra Sweetener to taste
1 Cinnamon Stick for serving

Directions:

Add all the ingredients into a blender.

Pulse til smooth.

Pour into a pot.

Let it simmer over medium heat for a few minutes to thicken up.

Pour into a mug.

Top with a pinch of Cinnamon or add a Cinnamon stick.

Makes 2 (1 cup) servings.

Note: I used Sun Warrior Blend Vanilla Protein Powder.
Any protein powder will work but be careful as to how its sweetened.

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

Simple - EZ - 4 Ingredient - Blueberry Oat Muffins (Vegan & Gluten-Free)

12/20/2016

Blueberry Oat Muffins
Vegan/Gluten-Free/Weight Loss/Diabetic Friendly
(Only 4 Ingredients)

Basic Recipe Ingredients:
2 cups of Gluten-Free Rolled Oats
1 Ripe Banana
2 tablespoons of Almond Butter (or any Nut Butter)
1/2 cup Frozen Wild Blueberries (or any fresh or dried fruit)

_______________________________________

This recipe is adjustable. Here's a few things I've added in the past. They are optional but not necessary for these to come out good.

*Optional* Possible Add-Ins:
1/2 teaspoon Baking Powder
1/4 teaspoon of Baking Soda
a pinch of salt
1/2 teaspoon of Vanilla Extract
1/2 teaspoon Cinnamon
Maple Syrup or Extra Sweetener of choice
Dried Fruits or Nuts
a few whole oats for topping

Makes 8-10 muffins.

Directions:
Preheat the oven to 350 degrees and line a muffin pan with liners.

You want to start off with your banana. The riper the banana, the sweeter the muffins. Take a medium bowl and combine the banana and nut butter. I used almond butter but any nut butter will do. Use a fork to smash the two together until they are thoroughly combined.

Add the oats and combine all your ingredients together. Now add 1 cup of water and mix well.

Add any of the add-ins and mix well. Add the frozen blueberries. Make sure they are frozen, otherwise they will get smashed as you mix them in.

Evenly distribute your oatmeal mixture into your lined muffin tin. Top with a few whole oats.

Bake at 350 degrees for 30-40 minutes. Slide a toothpick in. If its dry its done, if its wet, give it more time in the oven. Bake times may vary on the oven and size of your muffins.

Let them cool completely before eating.

There's about 118 calories in each muffin. Naturally sweetened, these muffins are great if you have a sweet tooth but still watching your carbs and sugars.

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

************************

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.

Homemade Mexican Vanilla - Alcohol Free

10/11/2016

MEXICAN VANILLA
Alcohol-Free Version

Ingredients:
1 glass swing top type bottle
8 oz food-grade Glycerin
5 Mexican Whole Vanilla Beans

Directions:

Cut the vanilla beans in half lengthwise with a sharp knife. Depending on the bottle you use, you can leave them long or cut them in half.

Use a funnel to fill your bottle half way with Glycerin.

Add the beans into the bottle.

Top the bottle off with more glycerin until the beans are submerged in liquid.

Close the bottle. Allow the vanilla to sit in a cool dark place for at least 3 months before using.

*Note: If you prefer, you can use Vodka or Rum if your unable to find glycerin. It will only take 2 weeks to be ready. It's not alcohol free but it is a quick and easy way to prepare.

Muesli - Super EZ - Vegan & Gluten-Free

10/9/2016

Homemade Muesli
(Vegan & Gluten-Free)

Basic Recipe Ingredients:

Grains
(Gluten-Free Oats, Puffed Rice, Puffed Buckwheat, Puffed Amaranth, Quinoa Flakes...)

Nuts
(Pecans, Almonds, Cashews, Peanuts... etc)

Seeds
(Hemp, Pepitas, Sunflower, Flax, Sesame...)

Dried Fuit
(Cranberries, Raisins, Mulberries, Apricots, Coconut, Sultanas, Goji Berries...)

Spices
(Cinnamon, Salt, Nutmeg...)

You can use whatever you have in your pantry, add or subtract what you like.

As prepared in the photo, I used:
1 cup of Toasted Rolled Oats 300
1/2 cup of Mulberries 180
1/2 cup of Chopped Pecans 420
1/4 cup of Raisins 108
1/4 cup of of Pepitas 200
1/4 cup of Cranberries 140
1/4 cup of Hemp Seeds 240
1/4 cup of Sunflower Seeds 200
1/4 teaspoon of Cinnamon
2 tbsp Shredded Coconut
a pinch of Nutmeg
a pinch of Salt

Makes about 3.5 cups.

Directions:

Put all the ingredients into a container and shake til its well mixed.

Serve with milk, berries, fruit, yogurt, smoothies... etc

If you decide to toast your oats, here's how:
Pre-heat the oven to 350 degrees F. Spread the oats onto an ungreased baking sheet. Bake the oats for 10 min or until they turn golden brown. Let them cool.

Spicy Quinoa Salad (Vegan & Gluten-Free)

10/1/2016

Spicy Quinoa Salad

Ingredients:
1 cup of dry Quinoa
2 cups of cooked Black Beans (or 1 can)
1 ear of Corn
1 Red Onion
2 cloves of Garlic
1/4 cup of sliced Sun Dried Tomatoes
1 Cucumber
2 Celery Ribs
a few sprigs of Cilantro

Vinaigrette Ingredients:
1/4 cup of Apple Cider Vinegar
2 tablespoons of Olive Oil
1/4 cup of Spicy Peach Jalapeno Preserves
Salt to taste.

Directions:

Cook the quinoa according to your package directions. Let it cool down.
Cook your black beans unless your using canned.

Chop up all your vegetables into bite-sized pieces.

Mix the vinaigrette ingredients together.

Take a big bowl and mix the quinoa, vegetables and vinaigrette together. Stir well.

Let it marinade for a few hours in the fridge.

*You can make the preserves yourself with my recipe or you can use whatever you have on hand.

Here's the link for the recipe to my peach jalapeno preserves:

http://fatmanlive.weebly.com/dgs-musings/spicy-peach-jalapeno-preserves

Spicy Peach & Jalapeno Preserves

9/30/2016

SPICY PEACH & JALAPENO PRESERVES

BASIC INGREDIENTS:
2 pounds of Ripe Peaches
2 tablespoons of chopped Jalapeno
Juice of 1/2 Lemon or Lime Juice

Optional Add-Ins As Shown:
2 tablespoons of Coconut Nectar (or Sweetner of Choice)
a pinch of salt
a pinch of Cinnamon

Directions:

Cut your peaches and take out the seed.

Combine your peaches and lemon juice in a pot over medium heat.
Smash the fruit down a bit with a masher.

Slowly bring to a boil. Reduce heat and simmer.
Add the jalapeno and stir. Add your optional ingredients if you choose.
Cook and stir until they thicken.

Put into a jar and store in the fridge.

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

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

Homemade Mexican Vanilla - Alcohol Free

Muesli - Super EZ - Vegan & Gluten-Free

Spicy Quinoa Salad (Vegan & Gluten-Free)

Spicy Peach & Jalapeno Preserves

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