Category Archives: Mexican Dishes

Creamy Peppers and Mexican Squash

Cover pic squash

We should all eat more squash. For one, they are grown all over the U.S. and easy to find. We can find them at our grocery store, local farmers market, or at any roadside vegetable stand. Second, they contain a litany of health benefits. They’re low in calories supporting weight loss, and provide a good source of vitamin A & C, folate, phosphorus, magnesium and potassium. They’re also high in fiber. Best of all, they’re easy to cook or “uncook” since we can eat them raw too! Among the many ways of preparing squash, this dish was easy to make and creamy delicious taste! Enjoy 🙂

Ingredients

  • 3 Mexican squash, cut into 1 inch thick pieces
  • 2 green bell peppers, cut the same way
  • 1/2 red onion, cut long and somewhat thin
  • 1 cup Daiya mozzarella shreds
  • 3 tablespoons Tofutti sour cream or plain vegan yogurt
  • 1 tablespoon minced garlic
  • salt, pepper, onion powder to taste

Instructions

1. Start by spraying olive oil in a hot skillet on medium heat. Cook the squash, peppers, and onions until 90% softened, about 10 minutes.
2. Add spices, salt, and garlic and cook another 3 minutes.
3. Lower heat and stir in vegan sour cream until all the veggies are coated
4. Top with vegan cheese shreds and cover. Remove from heat and allow the steam to melt the cheese. Serves 4-6 persons.

by Lupita Ronquillo, holistic nutrition writer

squash

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Red Chili Vegan Enchiladas

red chili cover pic
I love these enchiladas! They were so rich and creamy and loaded with mouthwatering red chili flavor! If you’ve decided to try this recipe and are thinking of just buying a can of red chili sauce at the store, allow me to change your mind! The secret to making your enchiladas taste amazing is in the sauce you use. Store bought sauces don’t come close to the flavors you’ll get by simply making your own. For the rich and delicious red chili sauce my husband made, check back for my next post… 😉

Ingredients

  • 12-15 organic corn tortillas (we used Mi Rancho brand)
  • 2 cups Daiya mozerella style shredded cheese
  • 2 cups red chili (homemade is best!)
  • 1 cup black beans and brown rice mixed
  • 1 1/2 cups sliced baby portobello mushrooms
  • 1/2 cups minced fresh cilantro
  • 1/3 cup minced red onion
  • mixed baby greens
  • garlic and onion powder
  • Olive oil spray

Instructions

1. In a glass baking dish, layer 3-4 corn tortillas. Depending on the shape of your dish, you may need to cut some tortillas in half to cover the corners.
2. Lightly spray olive oil with each layer of tortillas and then sprinkle garlic and onion powder on top.
3. Next, pour and cover red chili over corn tortillas until completely covered.
red chili layer2nd layer
4. Then layer some of the black beans and rice and some sliced mushrooms.
5. Now layer some mixed baby greens, cilantro, and red onion.
mushroom layergreens
6. Top with Daiya cheese and then some more red chili.
cheese layerlast layer
7. Repeat steps 2-5 for about 3-4 layers or depending on how much your making.
8. After your done layering, top with 3 or 4 corn tortillas and pour remaining red chili on top.
9. Cover and bake at 375 degrees for about 20-25 minutes.

Makes about 8 servings. Goes nice with a green leaf and cucumber salad! 🙂

by Lupita Ronquillo, holistic nutrition writer

Purple Fajita Quinoa Tacos

Purple tacos cover

How about adding more raw power to your dinner tonight? If you’ve never tried “raw tortillas”, well now you can! Swapping out wheat or corn tortillas for red cabbage leaves can save you lots of calories which can be very helpful when your trying to lose weight. On average, wheat tortillas contain anywhere between 100 to 150 calories each with a few grams of fat. Corn tortillas give you about 50 calories each.  One cabbage leaf has only about 4 calories! They also provide more vitamin C and add more disease fighting nutrients. Another bonus of using cabbage instead of tortillas is increasing your intake of raw fiber which helps to slow you down and eat less. You can fill up your “tacos” with a lot more ingredients too without breaking them through. If your trying to get more raw foods in your diet but don’t want to go fully raw, incorporating little changes like these can be the solution. So get raw inspired with these  purple fajita quinoa tacos!

cabbage tortillas

Just one head of cabbage can provide plenty of “tortillas” to feed your family. The deeper you peel into a cabbage, the thicker and smaller the leaves become. They are easier to peel back when your cabbage has been sitting in room temperature for a couple of hours or by soaking the cabbage in water for about an hour. When your ready to peel them off, simply stem the bottom off to break them apart.  The first few leaves you peel off are usually very thin and can tear easily so I suggest not using those. Keep in mind, slamming the cabbage can cause some breakage and blanching can cause the leaves to become too soft and will destroy raw nutrients.

Ingredients

  • 1 large red cabbage
  • 3 cups cooked beans, smashed
  • 2 cups cooked quinoa
  • 1 large bell pepper, any color, cut in 2 inch strips
  • 1/2 medium white onion, cut in 2 inch strips
  • 1 large zucchini, cut in 2 inch strips
  • 1 medium avocado
  • 1 cup grape tomatoes, chopped in quarters
  • 3 stalks green onion, minced
  • 1/3 cup cilantro, minced
  • 1/4 cup red onion, minced
  • 1 lime, juiced
  • 1 tablespoon garlic, minced
  • 1 tablespoon Bragg’s liquid aminos
  • 1 teaspoon onion powder
  • Himalayan pink salt

fajitafajita seasoning

For the fajita filling, cut zucchini, bell peppers, and onions longwise about 2 inches in length. Spray a pan with olive oil and stir fry ingredients for about 5 minutes until they are softened. Add in the garlic, onion powder, liquid aminos, and 1/2 of the lime juice to simmer for another 2 minutes. Remove from heat and cover.

beans fillingquinoa

We used homemade pinto beans for this recipe. Pinto beans were smashed so they could be spread into the cabbage leaves. You can season your beans to your preference but we spiced up ours with only garlic powder and pink salt to keep it simple. The quinoa was only seasoned with garlic and salt too. Feel free to use any spices you prefer. You can even go with using beans and brown rice instead of  quinoa if that’s what you have.

tomato onions

For the tomato topping, toss together chopped tomatoes, green onions, minced red onion, cilantro, and the remaining lime juice with a dash of salt. Mix and set aside. Keep it raw and go with sliced avocados instead of sour cream! They add creaminess without the dirty dairy and a dose of healthy fats to keep you satisfied. They give your tacos a nice contrasting texture to go along with the crunch of the cabbage. If you prefer, you can make a spicy guacamole instead with the avocado by mashing it with lime juice, minced jalapeno and salt to go with your fajitas.

beans quinoapurple2

To make your purple fajitas, simply layer ingredients starting with the beans and quinoa from the bottom up. If your keeping it grain free, skip the quinoa. Next add in the fajitas, then a spoonful of the tomato topping, some slices of avocado, and a squeeze of lime juice on top. Enjoy! 😀

by Lupita Ronquillo, holistic nutrition writer

finished fajita

Vegan Pozole “Mexican Soup”

vegan posole1

There are certain foods that can leave us with a sense of psychological satisfaction. These foods come “embedded” in our genes from our ancestors. Think about it, our grandparents and great grandparents have eaten these foods for so many years so it only makes sense that we would “recognize” their taste even if we’ve never tried them! It may sound a bit crazy but that’s what it feels like when I eat pozole or something Mexican, like I’m savoring my heritage through food! 🙂

Pozole is traditionally made with pork or chicken but you can still get that deeply rooted familial satisfaction using gluten free seitan, jackfruit or even mushrooms and leave out the traditional meat. So if you’ve got a Hispanic background, give this recipe a try to see just what I’m talking about…

Pozole Ingredients

  • 3 pounds white hominy corn, 1/2 of a 6 pound can
  • 1 1/2 cups gluten free seitan, cut into bite size peices (gf seitan recipe)
  • 28 ounce can of red chili sauce (homemade is always best if you can!)
  • 1 medium white onion, chopped
  • 1/2 red bell pepper, chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 2 teaspoons himalayan pink salt
  • 1/2 tablespoon oregano
  • pinch of cumin

Pozole Garnish

  • 1 handful watercress, minced
  • 1 handful cilantro, minced
  • 1/2 large red onion, minced
  • 1 juiced lime
  • pinch of pink salt

Instructions

  1. Heat oil and saute the white onions, garlic, oregano and seitan to a lightly caramelized state.
  2. Stir in the white hominy and the red chili sauce along with a few cans of water. You want to judge the amount of water to add depending on how thick or thin you prefer your soup.
  3. Bring to a boil for a good 5-10 minutes then remove from heat.

Feel free to add any other vegetables you like. Serve immediately with the pozole garnish and some extra squeezes of lime… Hope you enjoy it as much as we did!

by Lupita Ronquillo, holistic nutrition writer