Brrr!  Winter is cold.  We all know it and there’s nothing we can do about it.  But even on those harsh winter days we can snuggle up by the fire and have a big bowl of hot Mexican soup.  This recipe is strait from Garrido’s, one of my favorite eateries in Austin, Texas.  Give it [...]

This is just about as easy as 1-2-3.  A simple pie crust for all of your quiche and homemade pie needs.  You can also use it for dessert empanadas!
1 1/2  cups AP flour
1/2 teaspoon salt
1 1/4 cup cold vegan butter
1 T cold water
Sift the flour and salt into a large mixing bowl and add the [...]

Servings: 4
Ingredients:
4 medium tomatoes (or one 16oz can)
1 tbs chili flakes
4 bell peppers any color
1 tbs coconut oil
1 medium shallot, chopped
one small potato, shredded
5 crimini mushroom, chopped
half lemon
3 cloves garlic, crushed
1 cup cooked brown rice
1/4 cup chopped basil
1 cup chard, chopped
1 cup shredded vegan parmesan (optional)
1/4 cup sliced almonds
Directions:
1.Rough chop 4 medium tomatoes and place [...]

This is a popular Mexican soup, great as an appetizer or as a main course.  The base of the soup can be made and frozen for later use and you can add the noodles when you get ready to serve it – but its best fresh!  Make sure when you buy the vermicelli that you [...]

submitted by Pat Fuller
4 Poblano peppers
1 package tempeh
nama shoyu as needed for coating the tempeh
sambal oelek
2 heads baby bok choy bulb diced-leafy green part shredded
1 tablespoon ginger minced
2 green onions minced
1/2 red bell pepper small diced
2 cups walnuts
1 tablespoon ancho pepper power
1 teaspoon cumin
seasalt
pepper
vegetable oil as needed
coat the poblanos in oil and roast them until [...]

2 1/4 C  whole wheat flour (or you can white flour if you want)
1/2 t  salt
1/2 C  Soy butter, cut into small pieces
1 1/2 t  Egg replaces and 2 tablespoons water
1/3 C  cold water
1 T  apple cider vinegar
Mix the flour and salt together and then add the soy butter, all while mixing it with your [...]

I miss shredded chicken flautas, I really do.  Coming from Texas, Mexican food is just a staple of life – and shredded chicken flautas were one of my guiltiest pleasures.  However, chicken now makes me want to barf, and I say – live and let live!  So – here’s a much friendlier and healthier twist [...]

As most of you know, almost all Mexican salsas are vegan.  This is just a recipe of mine that I liked so much, I wanted to put it up here just in case any of you regular readers want a good salsa verde recipe that you don’t have to search for.  It gets my seal [...]

Traditionally, roasted garlic soup with croutons is a Spanish dish, but by adding the fresh avocado and tomato, we are throwing a little Mexican influence in there to mix it up a bit.  This is one of my favorite soups to have when its cold out.  Super easy to make, too!
This recipe is great as [...]

This traditional Mexican dessert is perfect after any meal, but I must say it is the perfect finishing touch to a big plate of portobella fajitas with vegan beans and rice!  Either way you want to do it, just know that preparing the sopapillas will be the easiest part of your meal prep!
What you need:
3 [...]