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Thread: Mexican / Central-American vegan food

  1. #1

  2. #2
    ConsciousCuisine
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    You consistently do good things. I love that!

  3. #3

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    I LOVE MEXICAN FOOD !!!

    Thanks bro/sis

    ps. 1kg of beans are soaking in my kitchen at this very moment.

    refried beans week !!!!!!!!
    I like Eminem - Encore

  4. #4
    cedartree cedarblue's Avatar
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    Default mexican style bread salad

    prep time 15mins
    cooking time 15mins

    2 large pittas (we use loads more )
    1 tbs olive oil
    tomatoes
    can corn kernals, rinsed and drained
    2 lge avocados, sluced thinly or chopped chunky
    can kidney beans or mixed beans
    salad leaves (crunchy ones eg cos,) we used spinach, cos and lollo rosso

    dressing:
    1/4 cup/60ml lemon juice
    1/3 cup/80ml olive oil
    2 crushed garlic cloves
    2 tbs sweet chilli sauce

    brush both sides of pittas with oil & place on oven trays. bake in moderately hot oven for about 15mins or till crisp. cool and break into peices.
    cut toms up and combine them with avocado, corn and beans in large bowl.
    just before serving add pitta pieces and chilli dressing, toss to combine, place in lettuce lined serving bowl or chop lettuce up and mix in.

    for dressing, put all ingredients in bowl and mix well or in a jar and shake well.

    **warning this recipe is very "flavoursome"!!

    (for flavoursome read garlicky )

    eat it with a loved one but not before you go on a date

  5. #5

    Default Re: mexican-style bread salad

    Just printed this one. It's sounds good. 15 min prep sounds especially good. I love garlicky

  6. #6
    Steph's Avatar
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    Default Re: mexican-style bread salad

    Wow, this sounds really scrumptious. I'm going to try this soon!
    I love toasted pita in salads (like the middle eastern dish Fatoush)!
    And avacados, ohhh help me please.
    Thanks for this Cedarblue, it inspires me to post a recipie for a salsa/salad I made last week that's sort of similar

  7. #7
    Goddess foxytina_69's Avatar
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    Default Mexican Tofu Tacos

    i got this recipe from my vegan cookbook "the everyday vegan" by dreena burton. this recipe really is fabulous and i couldnt believe it was tofu. it would work great as a ground round for recipes.

    ingredients:

    1 tbsp dark soy sauce or tamari
    1 tbsp balsamic vinegar
    1/2 - 1 tsp chipotle hot sauce (or other hot sauce, adjust to taste)
    1 1/2 cups firm or extra firm tofu, mashed until somewhat crumbly
    1/2 tbsp olive oil
    1/2 cup carrots, finely chopped
    1/2 cup celery, finely chopped
    1 1/2 tsp chili powder
    1 tsp ground cumin
    couple pinches each sea salt and fresh ground black pepper
    1 1/4 - 1 1/2 cups green or red pepper, finely chopped
    1/2 cup fresh or frozen corn kernels (optional)
    1 cup tomatoes, seeded and chopped
    1/2 cup pasta sauce
    1/2 cup salsa
    1 tbsp tomato paste
    1/4 cup green onions, chopped
    1/4 cup fresh cilantro or parsley, chopped (optional)
    10 (or more) taco shells

    directions:

    in a bowl, mix soy sauce, balsamic vinegar, and hot sauce, then add tofu and mix through. in a large skillet, heat olive oil over medium heat. add tofu, carrots, celery, chili powder, cumin, and a pinch of sea salt and black pepper, and cook for 5-7 minutes, stirring several times. add peppers, corn, tomatoes, pasta sauce, salsa, and tomato paste, and cook for 4-5 minutes, stirring several times. if there is still moisture, cook for another couple of minutes until liquid evaporates. stir in green onions and optional cilantro/parsley a few minutes before serving to heat through. if not serving right away, reserve green onions and herbs to add before serving. season with additional sea salt and black pepper if desired. spoon mixture into taco shells, and top with optional garnishes.

    makes 10 or more tacos.

    nutritional info per taco:

    calories: 148; total fat: 6.8 g (sat. fat: 0.8 g); cholesterol: 0 mg; carbohydrate: 16.6 g; fiber 2.4 g; protein: 5.3 g.


    i LOVE these. i did a few things different though. i didnt add carrots, celery, corn, or tomatoes. i added green pepper and onion instead, and put corn and tomatoes on top of the taco filling in the taco itself rather than in the mixture. and i didnt add tomato paste because i didnt have any. they worked out great!

    enjoy!
    "you dont have to be tall to see the moon" - african proverb

  8. #8
    tasha's Avatar
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    Default Re: Mexican Tofu Tacos

    Your recipe sounded so yummy, I had to try it--though I changed a few things(I'm so bad at following directions)

    I used hot chili flavoured tofu instead of hot chili powder and I used green peppers, onions and mushrooms....mmmmmmm.....it was so good, usually I stuff'em with beans or veggie ground round--I wouldn't have thought to do it this way.
    I made it for my mom and myself for supper,
    Thanks!
    It is challenging to stand as a minority; but doing so sometimes makes a hero.

  9. #9
    Goddess foxytina_69's Avatar
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    Default Re: Mexican Tofu Tacos

    im glad u liked them (i never would have thought to do tacos this way either!)
    "you dont have to be tall to see the moon" - african proverb

  10. #10
    Goddess foxytina_69's Avatar
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    Default Re: Mexican Tofu Tacos

    this recipe is so easy. all i do is crumble a block of tofu that was frozen and defrosted, add the tamari, balsamic vinegar and hot sauce mix. chop an onion, put both of them into a pan, add chili powder, cumin, garlic, pepper, sea salt, nutritional yeast and fry them until crisped and cooked. then add 1/2 cup each of salsa and pasta sauce, then cook until the liquid is cooked off.

    yummmmmmmmmm.
    "you dont have to be tall to see the moon" - african proverb

  11. #11
    Grow LunaVanillaVega's Avatar
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    Thumbs up Tofu Tacos/Burritos

    (This is my own recipe, tried, tested, and tastebud approved!)

    !Vegan Tacos/Burritos Fabuloso!
    A Mexican-inspired, mildly-spiced fiesta of vegan goodness!

    Easy & quick to make. Low fat, & low-to-no cholesterol.





    Makes 6 - 8 tacos or burritos
    Prep. Time: 10 minutes
    Cooking time: 10 minutes

    This recipes makes Mildly Spicy;
    For Medium Heat : Add 1 extra tbs. chili powder
    For Extra Hot : Add 2 extra tbs. chili powder and chopped jalapeno
    peppers


    INGREDIENTS:

    {2 cups veggie crumble (or crumbled veggie burger)
    {1 medium tomato - diced
    { 1 green onion - finely chopped (separate white & green parts)
    { 1 large clove of garlic - pressed or minced
    { 1/4 green bell pepper - finely chopped
    { 3 tbs. oil (I recommend sunflower)

    { 2 tbs. red chili powder
    { 1 tbs. powdered paprika
    { 1 tsp. crushed sage
    { 1 tsp. salt
    { Dash black pepper
    { Pinch of crushed rosemary

    { Crispy yellow corn taco shells OR soft wheat tortillas (burrito wraps)
    (Variations: can be served with tortilla chips or pitas, if you prefer)


    COOKING UTENSILS:
    1 large skillet
    large wooden or plastic spoon
    1 large plate, for rolling burritos


    COOKING DIRECTIONS:

    1. Add all ingredients (except green part of the onion &
    taco shells/tortillas) into large skillet
    2. Cook on medium-high heat for 5 min., stirring continuously

    3. Add green part of the onion, continue cooking for 5 min.,
    stirring continuously

    4. Stuff taco shells/roll burritos, enjoy!


    { Suggested condiments:
    - Guacamole
    - Soy sour "cream"
    - Shredded soy cheddar "cheese"

    { Suggested sides:
    - Corn on the cob
    - Rice & black beans
    - Shredded lettuce & red cabbage dressed with lime juice, oil, & salt
    - Cooked apples & strawberries with vanilla, cinnamon, & sugar

    Last edited by LunaVanillaVega; Jan 8th, 2006 at 04:22 PM. Reason: spacial editing
    "Ignorance is a curable disease"

  12. #12
    ConsciousCuisine
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    Default Re: Tofu Tacos/Burritos

    Quote LunaVanillaVega

    Easy & quick to make. Low fat, & low-to-no cholesterol.
    Sweets, if it's vegan, it's always got ZERO cholesterol

  13. #13
    AR Activist Roxy's Avatar
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    Default Re: Mexican Tofu Tacos

    Foxy - I made this recipe just before Christmas and I replaced the tofu with the Yves ground round.

    Thank you so much for posting the recipe because my boyfriend and I both loved the tacos! I couldn't decide on hard or soft shells, so we had a mixture of both. There was enough left over for the next day. Mmmmmmm!!!!

    I think I will make them again soon.

  14. #14
    Goddess foxytina_69's Avatar
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    Default Re: Mexican Tofu Tacos

    great to hear it roxy! i like that i can use tofu with it, as tofu is really cheap, and the ground round products have gluten in them! i hope you try it with tofu one day. its amazing that its tofu!
    "you dont have to be tall to see the moon" - african proverb

  15. #15
    ♥♥♥ Tigerlily's Avatar
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    Default Mexican-y chickpeas

    This is not a traditional recipe at all but it's something Mexican-y that I like to eat.

    1 cup of chickpeas (cooked/canned)
    Half a tomato, chopped
    1-2 stalks of green onion, chopped
    A few springs of cilantro or parsley
    A few spoonfuls of salsa

    Mix and eat with tortilla chips. Yum!
    Peace, love, and happiness.

  16. #16
    AR Activist Roxy's Avatar
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    Default Re: Mexican-y chickpeas

    Mmmmm Yummy! And knowing me, I'd have a little dish of soy sour cream on the side as well

  17. #17
    ♥♥♥ Tigerlily's Avatar
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    Default Re: Mexican-y chickpeas

    Mm yes!

    Or be naughty and melt soy cheese over the chips and then add the chickpea thing.
    Peace, love, and happiness.

  18. #18
    AR Activist Roxy's Avatar
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    Default Re: Mexican-y chickpeas

    And if you really wanted to - you could be extra naughty and make a little dish of guacamole to go with it as well

  19. #19

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    Default Re: Mexican-y chickpeas

    and maybe a tortilla in case there are any leftovers.

  20. #20
    lozza's Avatar
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    Default Re: Mexican-y chickpeas

    Mmmmmmmmmmmmmmmm

  21. #21
    AR Activist Roxy's Avatar
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    Default Re: Mexican-y chickpeas

    Quote insubordination View Post
    and maybe a tortilla in case there are any leftovers.
    Not if I'm around there won't be

  22. #22

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    Smile uber-tasty-healthy mexican-ish salad

    One of my favorite salads is a mexican-ish salad a friend of mine invented a few years ago. It is very special because it has virtually no dressing but is OH SO TASTY!

    • 1 avocado, perfectly ripe, cubed
    • 1 small red pepper, finely cubed
    • 1 small yellow pepper finely cubed
    • 1 small green pepper finely cubed
    • 1 can of corn, or 1-2 cobs: use a knife to cut the kernels off the cob.
    • 1 lime
    • 1/2 cup chopped cilantro (coriander leaf)
    • 1/2 or more Jalapeno pepper (to taste) very finely chopped
    • salt to taste
    • optional, chopped flat leaf Italian parsley

    Juice the Lime, combined all chopped ingredients. It's nice to chop the peppers roughly the same size as the corn kernels.. Avocado chunks should be a bit bigger or they will turn to mush. add lime juice and salt. Let sit on the counter or in the fridge for an hour, mixing occasionally.

    the lime juice and the oils from the avocado combine to make a rich dressing; jalapeno adds bite, the cilantro adds a perfect certain something,and the the juices from the peppers and corn add sweetness and fragrance. The whole is just lovely and totally healthy and alive.

    the salad combines well with other mexican (ish) entrées.

    Enjoy
    Last edited by jomo; Sep 21st, 2008 at 11:52 PM. Reason: forgot something

  23. #23
    ♥♥♥ Tigerlily's Avatar
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    Default Re: uber-tasty-healthy mexican-ish salad

    Sounds yum! Although I might get rid of one of the peppers (not a big fan) and add tomatoes!
    Peace, love, and happiness.

  24. #24

    Default Re: uber-tasty-healthy mexican-ish salad

    yum yum yum, sounds wiked, especially with the avocado and lime, gonna have to try this one...

  25. #25
    Sel Noir's Avatar
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    Default Wonderful and Easy Mexican Seitan Recipe

    Hey there, just posted a fantastic and easy seitan recipe that is seriously amazing. So buttery but a nice texture to it, and incredibly savory. Perfect mix with something slightly sweet. Enjoy!

    Grilled Mexican Seitan - Sweet and Spicy Plantain Puree, Nectarine Salsa, Grilled Broccoli Rabe

  26. #26
    VeganAthlete's Avatar
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    Default Recipes for a vegan mexican lunch or dinner?

    I've been craving an elaborate Mexican dish? Help from anyone? I usually make edamame, zucchini, squash, quinoa, curry, cayenne and pepper wit FYH jalapeno vegan gourmet cheese and add some salsa and taco mix and call it a taco salad.

    I sort of want chile relleno or something.
    Last edited by Korn; Oct 27th, 2011 at 12:52 AM. Reason: Merged with existing threads

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