I’ve said it before, but the hardest part of going vegan was giving up cheese. So much so that I even created—and taught—a vegan cheese class!
One of my absolute favorites is this Vegan Queso Blanco. It’s unbelievably delicious and incredibly easy to make. I put it on everything—from enchiladas to mac-n-cheese—but honestly, most of the time you’ll find me hovering over a plate of warm tortilla chips, dipping until my heart’s content.
The best part? This recipe is 100% plant-based, oil-free, and completely cholesterol-free. Serve it piping hot, and watch it disappear in minutes!
It also reheats beautifully: just add a tablespoon or two of plant-based milk and microwave on medium heat for 30 seconds. Give it a good stir and add another 30 seconds if needed until it’s perfectly warm and melty again.
This oil-free vegan queso is ready in less than 15 minutes! So yummy, you can add as much or as little heat as you want by skipping the jalapeños or doubling them up! Enjoy!
Ingredients
Scale
1 cup raw cashews, soaked overnight, if not using high powered blender
1 onion, diced
2 garlic cloves, peeled
1 cup vegetable stock
1 cup plant-based milk (I use Oatly oat milk)
3 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp cumin
1 tsp garlic powder
1 tsp tapioca starch (for a gooey consistency)
1–2 tsp salt
1 (4 oz) can pickled jalapeños with juice
1 can tomatoes with green chili’s, like Rotel
Dash turmeric for color, if desired
Instructions
Warm a medium-size skillet over medium heat. Add 2 tbsp vegetable stock and onions. Sauté onions until done and translucent, about 7-8 minutes. Remove onions from pan, and add to blender. Add all remaining ingredients except the Rotel tomatoes, if using. Blend until very smooth. If using a Vitamix, about 45 seconds on high.
Transfer to a saucepan and put on the stove over medium-low heat. Heat until desired consistency, continually stirring so as not to burn the bottom.
Taste and add extra salt if desired. Pour vegan queso into a serving bowl and stir in the 1/4 cup chopped pickled jalapeños and drained can of Rotel if using. Garnish and serve.
Notes
Keep leftovers in an airtight container in the fridge about 5 days. When reheating, add additional unsweetened plant-based milk, if desired, to thin to desired consistency.
You can use chicken broth instead of vegetable if you’re not vegan.
Happy Cinco de Mayo! I wanted to share one of my favorite recipes and the one I’ll be making tonight, along with some cilantro rice and refried pinto beans!
Sweet Potato & Black Bean Enchiladas
There are hundreds of recipes for enchiladas, and over the years, I have taken bits from every recipe I’ve ever made and combined them in a straightforward recipe.
I subbed vegan Violife feta for the queso fresco, which worked perfectly. Both kinds of cheese are mild, crumbly, and soft. Though feta is a little saltier, you won’t notice it in this recipe.
The cashew crema is optional but highly recommended! It takes the place of sour cream, and I like to drizzle it on top of the enchiladas when they come straight out of the oven!
Fry, Dip, and Roll time!
The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. I used to wrap the tortillas in a wet paper towel and microwave, but they still broke apart, just not as severely. The pan-frying method is foolproof!
The other thing to note is the amount of sauce you need. Sometimes as Americans, we tend to like our food swimming in sauce. But an authentic enchilada has just enough, but not too much sauce.
Fry
Before frying your tortillas, spread about a cup of sauce lengthwise down the center of your baking sheet. You will also want to warm your enchilada sauce slightly in a large saucepan or a small skillet. Each tortilla needs only about 10 seconds per side.
Dip
After frying the tortillas, dip each side in warm enchilada sauce to coat the whole surface. This method will ensure even distribution.
Roll
Then roll. Roll the seam side down. Be sure not to fill them too much, or the filling will fall out of the sides.
Bake
The other consideration is “to cover, or not to cover?” The short answer is both. You will want to cover them for most of the cooking time to prevent them from drying out. But, about 5 minutes before they’re done, remove the foil and bake uncovered.
When done, top with whatever your heart desires, fresh tomatoes, sliced radishes, crunchy pickled red onions or jalapenos, lime wedges, and fresh cilantro!
Add all ingredients to a blender and blend until completely smooth. *May need to add more water, 1 TBSP at a time to smooth it. (Note): In my Vitamix, it took another ¼ water and about 1 minute of blending on high. It may take longer, depending on your blender. Scrape down the sides as needed.
Enchiladas:
Preheat oven to 350° F (175° C)
Prepare Cashew Crema and refrigerate.
Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions, and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
Reduce heat to medium and add 1/4 cup vegetable stock or water and all remaining ingredients except feta, shredded cheese, and cashew crema. Cook for 10 minutes or until potatoes are tender, stirring occasionally. (You may need to add more stock or water a tablespoon at a time if necessary to prevent sticking)
Pour enchilada sauce into a medium skillet and warm slightly over medium heat.
Warm 2 tablespoons of olive oil over medium heat in another medium-sized skillet. Add each tortilla to the oil and lightly pan-fry each side for about 10 seconds per side. Drain tortillas on a plate lined with a paper towel. Immediately dip in enchilada sauce.
Build enchiladas by dredging each side of the tortilla evenly in the enchilada sauce. (May need to add more sauce). Fill each tortilla with a few spoonfuls of vegan feta and top with sweet potato filling.
Next, roll the tortilla and place the seam side down in the baking dish. Repeat until all tortillas are used.
Cover the rolled tortillas with the remainder of your enchilada sauce. Then top with the remaining finely grated cheese.
Cover with tinfoil and bake for 20 minutes until the sauce is nice and bubbly. Remove foil and bake uncovered for 5 more minutes or until the cheese melts.
Top with vegan crema, cilantro, green onion, and diced tomatoes.
Enjoy!
Red Enchilada Sauce:
2 tablespoons vegetable oil
2 cloves garlic, minced
1/2 tsp Mexican Oregano
1 1/2 cups tomato sauce
3/4 cup low-sodium vegetable broth
1/2 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
1 chipotle chile in adobo sauce, chopped
Kosher salt and freshly ground black pepper
Add the oil in a medium saucepan over medium-low heat and saute the garlic until it is fragrant about 30 seconds.
Add the tomato sauce, vegetable broth, chile powder, cumin, chipotle chiles, salt, and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes.
If you’ve been with me for a while, you know that Mexican food is my most favorite food on earth. I love the vibrant colors, authentic flavors, and bold spices of nearly every dish I’ve ever had. In the Mexican culture, food is an important part of their identity, symbolizing the significance of family and tradition.
As a vegan, beans are a staple in my diet. As a fan of Mexican cuisine, bean recipes are varied and plentiful! Black beans, pinto beans, fried or refried, served in soups, stews, tostadas, burritos, enchiladas, tacos, dips, molletes (think bruschetta), tetelas (stuffed masa cakes), tamales, nachos the list honestly goes on and on. There is no shortage of delicious, flavorful recipes.
So, when my friend Kathy asked me if I had a recipe for Charros (Mexican Cowboy beans), I jumped to it! The traditional dish comprises pinto beans stewed with onion, garlic, and bacon. We will use vegan chorizo, and our bacon is smoky breadcrumbs. I love this recipe so much!
The key to making good beans is often a slow and gentle process. Cooking beans too fast can mean they are not cooked evenly and can be a bit chewy instead of creamy. Herbs and spices can be added at any cooking stage, and I like to give my beans a good salting while they are soaking.
Here are a few more tips:
Buy fresh beans. I cannot stress this enough. Old beans in the pantry or from a dusty old store shelf should be avoided at all costs. Old, dried beans are less flavorful and become tougher. It’s hard to get that soft creaminess you want. Trust me on this. Beans that have been around for too long will be cracked, chipped, and can even be split open.
Add herbs and spices at any time but be sure to add some at the end of cooking. Herbs/spices added too early can lose flavor during their long cook time.
Adding acids (lemon/lime juice, vinegar) to your beans is fantastic! It brightens the flavors of your dish, but just be sure to add it at the end, as acids can prevent beans from becoming tender.
Simmer your beans. With about 2-3” covering them, bring beans to a boil. Reduce heat and over. You want a slow, steady simmer and then cover them. The gentler the cooking, the better the beans will cook evenly and hold their shape. Cook them too fast, and they can burst out of their skins! Patience is key.
Add fat. I cannot stress this point enough. Fat adds depth, compliments other dishes’ flavors, and makes your beans super creamy!
I always finish my beans with a drizzle of olive oil in the bowl before serving! As always, let me know how you like them, and tag me!
2 tablespoons bacon flavored oil (vegan), or olive oil and 1/8 teaspoon liquid smoke
Instructions
Clean and soak beans overnight (add 1 teaspoon of salt to water)*
The next day, remove any additional debris from the beans.
Add beans to a large dutch oven with 8 cups water and salt. Bring beans to a boil and reduce heat. You do not want a rapid boil.***
Skim any foam from the top of the beans. **
Cook beans for approximately 2.5 hours on low. Taste for tenderness around the 2-hour mark.
Heat a medium skillet over medium heat in the last 15 minutes of bean cook time.
When the oil shimmers, add onions and peppers. Saute until onion begins to soften and turn opaque about 7-8 minutes.
Add garlic and saute until it becomes fragrant about 30 seconds. Add spices (except cilantro) and stir well.
Add diced tomatoes and chipotle pepper. Add chorizo and cook until browned. Cook for about 5-7 minutes. If the ingredients begin to stick, add 2 tablespoons of stock or water and deglaze. Taste for seasoning.
Taste beans for doneness. Add tomato/pepper mixture to the beans if they are almost ready. Stir well to incorporate. Top beans with 1/3 cup of olive oil or other rendered fat.
Add cilantro and cover, and cook for 20-30 minutes.
While the beans are in the final cooking stage, pulse breadcrumbs in a blender or food processor. Do not over-process. You want medium size bread crumbs.
Add 2 tablespoons of bacon-flavored oil (or olive oil and liquid smoke) in a small skillet, and when oil is shimmering, add breadcrumbs. Cook over medium heat until bread crumbs have browned. About 4 minutes. Do not let them burn.
When beans are done, taste for seasoning. They may need more salt. Remove the strings of cilantro.
Add beans to a bowl and top with bread crumbs and minced cilantro to serve. I drizzled with a little bit more olive oil to finish.
Enjoy!
Notes
*Add to a colander to rinse, then add to a pot and fill with water. Pick out any rocks or beans that are broken. Much of the debris should float.
**This is referred to as “scum.” The scum has some amino acids and impurities, which could include toxins.
***Slowly cooked beans equal tender, creamy, and evenly cooked beans.
A few weeks ago, I was asked to create vegan, gluten-free, nut-free meals for a woman and her family of five. One of the trickiest things to make without nuts is cheese! Cashews and almonds are staples in most plant-based versions—but not this one.
This recipe starts with flour and comes together like a classic béchamel, but with a plant-based twist—nutritional yeast, seasonings, and a little creativity. You can make it as thick or as thin as you want:
For a dip, skip the stock or use just a splash.
For a drizzle(like on enchiladas, nachos, or roasted veggies), use all the stock.
It also makes an amazing base forbroccoli “cheddar” soup, or drizzled over aveggie scramble.
I make mine gluten-free with a1:1 gluten-free flour blend, but if you’re good with wheat, go for it! I’m part of the unlucky 5% who have a true wheat allergyanda gluten sensitivity. Gluten can be inflammatory for some of us—it’s a super sticky protein that our bodies sometimes just can’t process well.
For a little kick, I addedgreen Tabascoto mine, and the dip disappeared within hours! Green Tabasco is milder than the original, and I use it on everything—even popcorn.
Anyway, enjoy this one! It’s simple, flexible, and family-approved. When you make it, tag me and let me know what you think.
I love this recipe and I think you will too! It is super good with a few dashes of green tabasco!
Ingredients
Scale
3 Tbsp vegan butter
4 cloves garlic, minced (about 4 cloves)
4 Tbsp gluten free 1-1 all-purpose flour*
1 3/4 – 2 cups unsweetened plant-based milk
2 – 2 ½ cups vegetable stock
5 Tbsp nutritional yeast
1/2 tsp sea salt
1/4 tsp ground cumin
½ tsp chili powder
4 Tbsp mild green chilis (optional)
1 Tbsp green Tabasco
½ Tbsp maple syrup or organic cane sugar
Instructions
Heat large skillet or saucepan over medium heat. Once hot, add butter and let it melt and start to sizzle – about 1 minute.
Add minced garlic. Cook for about 1 minute, or until fragrant.
Add flour 1 Tbsp at a time and whisk. (Don’t worry if it’s a little lumpy).
Cook for 1 minute, then whisk in milk slowly. Stirring constantly.
Add vegetable stock and whisk until smooth. Bring to a low boil.
Add nutritional yeast, salt, cumin, chili powder, maple syrup, and green chilis, and tabasco, if using.
Taste and adjust seasonings as needed, adding more nutritional yeast for extra cheesiness, salt or tabasco for savoriness, or sweetener for flavor balance.
Garnish with red pepper flakes and fresh cilantro or pico de gallo. Enjoy with chips, or atop Mexican dishes, such as nachos, enchiladas, or tacos!
Store leftovers in a glass jar or container in the refrigerator up to 4-5 days. Reheat in the microwave or in a small saucepan over medium heat. Best when fresh.
Notes
*Makes a great Queso dip! You can use it in a crockpot but be sure to keep a cup of stock nearby so you can add to it as the dip may thicken with the heat.
This is a super easy recipe for making corn tortillas! I like the blue corn masa harina because it contains 20% more protein than its white corn counterparts. It is also gluten-free and has less starch and a lower glycemic index (GI) than white or yellow corn. Like blueberries, blue corn contains naturally occurring anthocyanin. Anthocyanin is the pigment that makes a plant or grain blue, red, purple, or black. These richly colored foods are high in antioxidants and anti-inflammatory properties!
Once you make homemade tortillas, I promise you’ll never want to use storebought tortillas again! You can use masa harina for making tortillas, tamales, gorditas, corn chips, enchiladas and sopes! You don’t need a tortilla press, but they are super handy, especially if you’re like me and use a lot of tortillas. You will want to buy one.
It is essential to follow these directions implicitly. While the ingredients are simple, the process is precise. A few things to note– do not press the tortilla too hard, or it will smear. And remove the parchment from the tortilla and not the tortilla from the parchment. This prevents the tortilla from tearing. I typically remove the top sheet of parchment, place the dough side down on the comal, and carefully remove the second sheet. If the dough sticks to the parchment, spray with a tiny bit of oil.
Warm a cast-iron skillet or a comal over medium heat. Prepare a clean kitchen towel to wrap tortillas to keep them warm and cut 2 10×10-inch sheets of parchment paper.
Add masa to a medium-size bowl and, using your fingers, add just enough water until well combined.* (See note).
Knead the dough well (about 5 minutes) and roll into a large ball. Cut it in half lengthwise. Cut each dough half in half lengthwise once more. Finally, cut each half in half widthwise a final time, so you have 8 small pieces of dough.
Roll each piece of dough into a ball, place it on a plate, and cover with a clean towel to prevent drying.
Place each ball between the two sheets of parchment and press into a flat disk. Using either a tortilla press or a heavy baking dish, press dough into a 6″ tortilla.
Gently remove parchment from each side of the tortilla, place it carefully on the hot skillet/comal, cook for about 40-45 seconds, then flip it up and cook for another 45 seconds.
Flip tortilla again and cook for another 15-20 seconds or until it begins to puff. ** (See note).
Place tortilla between a kitchen towel to keep it warm. Repeat the steps with the remaining dough.
Notes
*If the dough is too sticky, add just a little masa until it no longer sticks to your fingers. If it is too crumbly, add just enough water to form a solid dough so that it sticks together when firmly pressed.
** If the tortillas do not rise, you have not kneaded the dough well enough.
I love tacos. And I’m pretty confident I will have made them in every possible way before I die. I could eat a different taco variety daily and never tire of them. And these tacos are my new favorite. I recently discovered the versatility of oyster mushrooms and decided that they would make an excellent filling choice for my next taco venture.
The word taco comes from the Nahuatl (Aztec) word ‘tlahco,’ which means “half or in the middle,” referring to how it is formed. It is believed that the taco originated in Mexican silver mines in the late 19th century. To mine the silver, Miners added gunpowder to paper which was then folded in half and inserted into rocks before detonation. Taco de minero translates into “miner’s tacos.” The tacos then were very different from tacos today. Typically they were made using a soft corn tortilla filled with fish or organ meat. Nowadays, there are dozens and dozens of taco varieties.
I used smoked paprika and ancho chili powder to get a smoky cauliflower taste without pulling out the smoker. I thought the ancho chili powder would pair well with its daddy, the poblano. Made from dried poblano chilies, ancho chili powder is quite different from regular chili powder, usually some form of a dried chili cut with cumin, oregano, and paprika. You could also obtain the same smokiness using chipotle powder, but because it packs some heat, you must cut the ingredient amount by half.
I have included the recipe for my blue corn tortillas. A good tortilla is the only thing I love more than a taco. If you’ve never made them before, fear not. They couldn’t be easier to make! Only two ingredients, the key is good masa flour and to use only enough water to create a dough. I have a tortilla press because I generally always make my tortillas. But you don’t need a press. You only need something heavy to press them with, like a heavy baking dish. I promise once you start making your tortillas, you’ll never return to store-bought again.
As always, tag me and let me know how you like them!
In a large mixing bowl, toss the cauliflower with 2 tablespoons of olive oil, chili powder, smoked paprika, cumin, red pepper flakes, and a generous pinch of salt. Spread the cauliflower on a lined baking sheet, and bake for 25 minutes, or until crispy.
While cauliflower is roasting, warm a large skillet over medium heat and add onion, poblanos, and broth. Sauté until onions and peppers are tender and lightly golden, about 15 minutes. Add the garlic and sauté for 30 seconds, or until the garlic is fragrant.
Add 1/2 cup salsa verde to mushroom/pepper mix and cook for an additional 1-2 minutes. Remove mixture from the heat and add lime juice. Adjust the seasonings as desired.
While mushrooms are cooking, warm a comal or skillet over medium-high heat. Cook each tortilla until lightly browned on each side. (To keep warm, cover cooked tortillas with a clean dishcloth)
To build each taco, add mushroom mixture, and top with roasted cauliflower to a tortilla. Garnish with cilantro, salsa verde, green onions, and vegan cojita.
A traditional Mexican pozole or posole is a stew made from beans, hominy, and meat. Slow-simmered in a soupy broth, a pozole is traditionally served on Christmas eve, and you can trace its roots back to the ancient Aztecs! This rich and hearty dish is so flavorful and delicious, and the best part is there were no pigs harmed! Don’t worry. The white Mexican hominy gives the stew a nice meaty chew!
Hominy, if you don’t know, is dried corn, or maize, treated with lime to help soften the tough outer shells of the kernels, making them easier to digest. Furthermore, in Mexican cooking, hominy is ground down to make masa flour.
If you’ve been following my blog for any amount of time, you know that Mexican food is my favorite food. I’m pretty sure I could eat it every day. I love the addition of diced raw onions, avocado, and cilantro as a garnish. You could also add vegan sour cream if you’re feelin’ it. This pozole is made in a red sauce (Rojo), but you can use tomatillos and have Pozole Verdes if you’d like.
I made my pinto beans in my instant pot, and they were ready in 50 minutes. You can soak your beans overnight and make them according to your package directions, or you can use canned beans. I prefer to make my own and generally keep 5 lb bags of beans in my pantry. I’m not too fond of the metallic taste of canned beans, and I like to control the texture myself. However, I did use canned hominy for apparent reasons. They are great the day you make them, and they are even better the next day!
Tag me if you make it and let me know how you like it!
Warm and hearty, this Mexain Pozole will likely become a staple in your weekly winter rotation! Double the recipe, and you can store this in the freezer for up to 2 months.
Ingredients
Scale
PInto Beans:
1/2pounddry pinto beans (about 1 cups), or 2 cans of no salt added pinto beans
3 cups vegetable stock, or filtered water* ( see note)
If using dried beans, add beans to a bowl and rinse. Sift through beans to remove any grit or broken shells. At this point, you can either soak beans overnight to make on the stovetop (follow package directions) or add to an instant pot with 6 cups vegetable stock, onion, bay leaves, and salt and pepper—Cook at high pressure for 50 minutes. Let pressure reduce naturally, about 10 minutes. Set aside.
While pinto beans are cooking, add chilies, onion, and garlic to a small pot of boiling water. Use enough water to cover the chilies. Reduce heat and simmer until chilies and onions have softened about 7-8 minutes.
When chilies are done, carefully add all ingredients to a blender and blend until smooth. If the sauce is too thick, add stock or water to thin. It should have a paste-like consistency. In a colander, strain sauce into a bowl.
Carefully add pinto beans (do not drain), hominy, chili paste, and remaining ingredients in a medium stockpot. ** (See note)
Simmer covered on medium-low for 20-25 minutes until hominy softened but still firm.
Remove lid and taste for seasonings.
Ladle Pozole into a serving bowl and garnish.
Enjoy!
Notes
*I like to use a flavorful stock to make my pinto beans, but if you use water, I recommend adding a teaspoon of garlic and onion powder to your beans!
**You can also finish the pozole in the instant pot by skipping the stockpot and cooking using the saute function. I didn’t do this because I like to control my heat. But this is a viable option.
Who wants Enchiladas Verdes? If you’ve been following my page for a while, you’ll know that Mexican food is my most favorite food. I know, I know, I say that every time. But it’s true, and there is an excellent reason. If you don’t believe me, make these enchiladas. I promise you’ll understand me then! I need to open a fully vegan Mexican restaurant!
Typically Enchiladas Verdes, Verdes meaning green in Spanish, is made with chicken. But I wanted to do something different and grabbed a pack of Hungry Planet beef instead. From there, everything is precisely the same. They were off the chart amazing! If I had them in a restaurant, I would have complimented the chef! You can find Hungry Planet at a market near you!
I have an excellent store-bought Verdes sauce that I like to use. I grated 3/4 of a pack of Miyoko’s mozzarella for the cheese and then crumbled the rest for garnish. These bad boys were on the table in 35 minutes! If you feel like cooking, then double the recipe and freeze a pan for later! If you decide to do that, set them out. I can’t wait to make them again! If you make them tag me and let me know how you liked them!
In a medium non-stick skillet over medium-low heat, sauté onion until translucent, about 7-8 minutes. If they begin to stick, add 1-2 tablespoons of water.
Add garlic and sauté until fragrant, about 30 seconds.
Season with salt and pepper and Mexican seasoning.
Add beef and cook until meat has browned about 5-7 minutes.
Taste for seasoning.
Add 1/2 cup mozzarella and stir until melted. Remove from heat.
Add one can of green enchilada sauce to the bottom of a 9×12 baking dish.
Dredge both sides of each shell in the enchilada sauce, and fill with 3-4 tablespoons of filing.
Roll and place each tortilla seam side down in the pan.
Top with the additional can of green sauce.
Top with grated cheese and cover tightly with foil.
Place in oven and bake for 20 minutes.
Remove foil and bake for an additional 5-7 minutes, or until lightly browned.
Garnish with remaining diced onion, red sauce, sour cream, and cilantro.
When I was a kid in the early ’80s, my parents used to take my brother and me to a Mexican restaurant in Kansas City called Manny’s. That place shaped my palate—rich spices, bold flavors, and food that felt like a celebration. It’s still on my bucket list every time I head home.
These days, I always call ahead and speak with the chef about vegan options. It makes things easier for everyone, and honestly, you’re guaranteed a much better dish when the kitchen’s had a little time to plan. Thoughtfulness goes both ways—and good food always follows.
Fortunately, back then, my dad spoke pretty good Spanish—so we could actually order! I think Manny’s offers English service now, but back then… not so much. I’m pretty sure my love for Mexican food was born in that little dining room, spooning into dishes full of warmth and spice.
One of my all-time favorites was the Chili Relleno. I loved them—stuffed peppers oozing with gooey cheese and beef, then deep-fried to golden perfection. This recipe I’m sharing today isn’t quite that (no cheese bombs or fryers involved), but it’s definitely inspired by those same bold, comforting flavors.
Thankfully, the world of plant-based meats has come a long way, baby. These days, the options are endless—and most of them are pretty good! That said, they can also be pricey. Which is why I often turn to our humble, versatile friend: the mushroom.
Back in the ’90s, when I first started eating vegetarian, I would’ve reached for TVP—Texturized Vegetable Protein. It’s easy to use, super affordable, and soaks up flavor like a champ. But today? I’m team minced fungi all the way. Mushrooms bring that meaty texture and savory depth without needing a label or a lab.
Here’s to the memories that shaped us, the meals that nourished us, and the flavors that bring us home. Wishing you a summer full of sunshine, laughter, and something delicious on your plate. Nos vemos pronto. Cuídate mucho.🌞🌶️💛
Try and find poblanos that are large and uniformly shaped. Slice evenly down the one of the center lines.
4–6 poblano peppers slices in half length wise (remove seeds and ribs)
2 tbsp of olive oil, or 1/4 cup water if no oil
1 (12 oz.) package of plant-based sausage, or (12 oz) of minced cremini mushrooms
1 jalapeño, seeded and chopped
1 white onion, chopped
1 (15oz) can black beans, drained and rinsed
1 roasted red pepper, diced
2 cloves of garlic, minced
1 tsp chili powder
1 tsp cumin
1 tsp oregano
¾ cup cooked rice, quinoa, or amaranth
½ cup of fresh/frozen corn kernels
1 (4 oz.) can of diced green chilies
1 cup of Queso Blanco, or other vegan cheese of choice
Instructions
Preheat oven to 350°F. Lightly grease, or line, a large baking sheet with parchment paper. Arrange halved poblano peppers in a single layer on the baking sheet and bake for 10-15 minutes.
Meanwhile, heat a medium skillet over medium-high heat. When ready, add oil and when oil is shimmering, add the sausage or mushrooms, onion, garlic, and jalapeño. Sauté until sausage is cooked through, use a spoon or spatula to break up sausage as it cooks.
Add the spices and grain of choice to the pan, and stir well. Next, add red peppers and green chilies, mix well. Finally, add the black beans and corn, stir. Cook for 5-7 minutes, or until sauce has reduced a bit. Remove from heat and let cool.
Spoon mixture into the peppers, drizzle with queso, and return to oven for another 10-15 minutes or until peppers are tender and cheese is melted. Allow peppers to cool slightly before serving. Serve with minced cilantro and salsa.
It’s Cinco de Mayo, and I don’t have a lot of time to waste! I was in the middle of a lesson plan with my kiddos when I remembered this culinary holiest of holidays! Anytime I get a chance to eat Mexican food, I do! I also do it with extreme vigor, hence, these nachos! Served with my Queso Blanco, these babies will have you dancing in your kitchen! Why do you ask, are they so good?
Because the “jackfruit carnitas” is the star of the show. Not going to lie. I can be found eating it fresh out of the oven while it’s still on the baking sheet! I love this recipe and find that finishing it in the oven is why it goes from good…to out of this world! Even your hardcore meat-eating friends will LOVE these nachos!
Don’t be afraid of the number of ingredients. They are primarily spices. If you don’t want to make the spice mix, you can always grab a pre-made Mexican spice mix at the grocery store. You can also make the carnitas in advance, then slow-warm them in a 350°F oven. Just sprinkle the jackfruit with 2 tbsp of water, and stir well. Add to a prepared baking sheet and warm in the oven for 20 minutes! ¡Ahí lo tienes!
Preheat oven to 425° F. Prepare a baking sheet with parchment paper.
Drain jackfruit in a colander and use your fingers, and shred jackfruit into pieces. (I generally pick out the seed pods and toss them). Set aside.
Heat a medium skillet (I use cast-iron) over medium heat. When the pan is warmed, add oil. Add onion and cook until softened, translucent, and lightly caramelized, about 7-8 minutes. Add sliced garlic and cook until soft and fragrant, about 1-2 minutes.
Add spices. Mix well and sauté for 30 seconds to a minute.
Add tomato paste and stir well.
Add prepared jackfruit and soy sauce, maple syrup, liquid smoke, citrus juices, and cider vinegar. Stir well—season with salt and pepper. Simmer the mixture gently for another 10-15 minutes. Carefully remove from pan and add to prepared baking sheet. Add to the oven, and slow roast jackfruit for 20 minutes, or until edges begin to crisp and brown. While the jackfruit is in the oven, prep your toppings.
Chop avocados, green onions, and tomatoes. Shred the lettuce.
Remove jackfruit from the oven and immediately season jackfruit with fresh lime juice, 1/2 tsp smoked paprika, salt, and pepper. (Mix spices together in a small bowl and sprinkle over the top).
Assemble nachos, add your favorite ingredients, and enjoy!
