Archive for the ‘Mexican’ Category

  • VEGAN TORTILLA SOUP

    Date: 2011.10.23 | Category: Dairy free, Mexican, Vegan Soups | Response: 0

    Hello everyone!

    I just got back from a week in Cancun, Mexico to celebrate two of my dearest girlfriend’s birthday. I know, it is a tough life, but someone has to do it!
    As vegans, we were a little worried about what we would be eating in an
    all-inclusive hotel, since we no longer eat cheese, butter etc. No more nachos,
    Chilaquiles…

    Well, we ended up changing hotel and staying at the Royal Caribbean on the strip because it came with a full kitchen and a great store downstairs with lots of fruit and
    vegetables at a reasonable price. We not only enjoyed our stay, the beach, the pool,
    the view of the ocean but had gourmet meals every day without having to worry about hidden ingredients and bad surprises in the rice, the broth etc.

    View from the Royal Caribbean hotel in Cancun

    So, if you are vegan and heading to Cancun, check the Royal Caribbean hotel for availability. There is only one vegan restaurant in Cancun called Shamballa and they don’t have vegan cheese. They are working on it though!

    Here are some of the dishes we had, courtesy of yours truly, who took on the kitchen duties.
    Meaningless to say, we didn’t starve!

     

    Tropical fruit plate

    Tropical fruit platter for breakfast!

    Eggless Potato Omelet

    Potato omelet for brunch

    Stir fried nopales (cactus)

    Nopales (cactus)

    Oven baked vegetables



    BACK TO THE TORTILLA SOUP

    Vegan mexican tortilla soup

    This is a wonderful soup that can be enjoyed all year around. A Mexican classic, full of flavor and crunch. What’s not to like!

    Ingredients for 4 people:

    5 cups of vegetable broth
    1 large onion minced
    2 cloves of garlic crushed
    2 tsp chili powder
    1 Tbl cumin powder
    Salt
    1 cup of whole corn kernels
    1 can of black or
    1/2 cup of chopped mild green chiles (small can)*
    1 cup of stewed tomatoes (or chunky salsa)
    3 slices of avocado per person
    1 cup fresh cilantro washed and dried
    crushed tortilla chips
    Vegan cheese (optional)
    chopped green onions

    *If you don’t have green chiles you can use diced nopales instead, they bring a nice mexican flavor to the dish. Just dice and add to soup until tender.

    Preparation:

    Heat up the broth.
    Stir fry the onion and garlic in some olive oil for a few minutes.
    Add the chili and cumin powder.
    Pour the broth over and stir.
    Add the corn, the beans, the green chiles, the tomatoes and stir again.
    Cook for 15mn.
    Taste and add salt if needed.

     

    Serving the Tortilla Soup

    Serving the soup:

    Find nice soup plates. Laddle the soup, making sure you have all the colors present (green, yellow, black, red) and enough broth.
    Garnish with chopped cilantro and green onions, then crushed chips and slices or chunks of avocado. You can sprinkle vegan cheese if you want too.

    So good and easy to make.
    Crunch away!

    Enjoy!

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  • SUMMER CLASS SCHEDULE UPDATED

    Date: 2011.05.08 | Category: Dairy free, French cuisine, heart healthy foods, Mexican, Moroccan | Response: 0

    Please note the new dates.
    I clicked the publish button prematurely on the previous post!

    JUNIOR CHEF ACADEMY – June 6th, 13th, 20th, 5-7:30pm, Firstenburg, Vancouver, WA

    MOROCCAN NIGHT – July 6th, 6-8:30pm, Clark College, Vancouver, WA

    FRENCH CUISINE – July 7th, 6-8:30pm, St John Community Center, Portland

    HEART HEALTHY COMFORT FOODS – July 11th, 5-6:30pm, Firstenburg C.C., Vancouver

    MEXICAN FIESTA – July 14th, 6-8:30pm, St John Community Center, Portland

    A TASTE OF THAILAND – July 21th, 6-8:30pm, St John Community Center, Portland

    DAIRY FREE AT LAST – July 25th, 5-6:30pm, Firstenburg Community Center, Vancouver

    CHINESE BANQUET – July 28th, 6-8:30pm, St John Community Center, Portland

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  • TOSTADA SALAD

    Date: 2011.01.28 | Category: Dairy free, Mexican, RECIPES, Salads, Vegan Entrees | Response: 0

     

     

     

     

     

     

     

     

     

    In the mood for a happy salad? Why not try a tostada salad? It is fresh, nourishing with an explosion of flavors and textures. I used fresh kale and romaine but you can use romaine only. If you use kale (curley especially), you may want to chop it smaller and use a little lemon juice to tenderize it because it is bulky and chewy. But it is totally worth it because it is packed with lots of minerals (calcium, magnesium, potassium), vitamin A, C and K and even protein. It grows all year around so look for it or even better grow it yourself.

    INGREDIENTS:

       1 head of romaine lettuce (per person) and/or
    4-6 fresh kale leaves
    1/2 cup of pumpkin seeds
    1 tomato chopped and seeded
    1/2 avocado slices
    1/2 cup of beans rinced per person (I used white beans on the photo)
    1/2 cucumber peeled and sliced

       Large round Corn tortilla chips for the shell
    Tortilla chips to mix with the salad

      
    Optional vegies:
    1 green, red or even better orange bell pepper diced
    2-4 radishes chopped (optional)
    1 cup of corn kernels

    1/2 cup of mild chiles (fresh or canned)

    DRESSING: (for 2 people)
    2 Tbl vegenaise (eggless mayonaise)
    3 Tbl salsa
    1 Tbl lemon juice
    1 Tbl olive oil
    1/4 cup of chopped fresh cilantro
    Salt & pepper to taste

    PUTTING IT TOGETHER:
    1. Wash and dry the kale or the romaine lettuce.
    2. If you are using canned beans, wash and rince them well.
    3. Drizzle some of the olive oil on the beans with a little sea salt.
    4. Prepare the salad dressing minus the remaining of the olive oil.
    5. Chop the romaine lettuce and/or the kale.
    6. In a large bowl combine the chopped tomatoes, the pumpkin seeds, the cucumber and other chopped vegetables. Pour the dressing and mix well.
    7. Lay a large round tortilla on the bottom of each plate.
    8. Spoon some of the beans on the tortilla, then serve the salad part.
    9. Crush some corn tortilla chips and sprinkle over the salad.

    Que bueno!
    Enjoy!

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