Category Archives: Mexican Food

Vegan Taco Salad

Why does everything have to be so hard? I just had to say that. Actually, everything isn’t so hard. This was easy. Yes, taco salad: that’s easy. We’re still working on fixing up our house. My husband goes back to work at the end of this month, so it’s crunch time now. Today I spent the day refinishing our kitchen island. I was tired and sore and annoyed that I didn’t get as far along as I thought I would and then the kids ask the age old question: What’s for dinner. argh Okay, just breathe. Don’t dump the stain on the floor and walk out on strike. Breathe. Yes, left overs it is. Actually, it was kind of ‘clean the refrigerator out’ night. We had a dinner at church yesterday, so I had a large pot of chicken soup with gluten free noodles leftover. There was left over taco meat from last week (no mold: check – smells okay: check. Come on – admit it: you’ve done that too). But, I had no left overs for me. I liked the idea of a taco salad. I had the taco sauce and vegan crema fresca that I made last week for the flautas. I had some black beans in the pantry and some green pepper and red onion that I had already chopped up for a salad this weekend. So, taco salad it was. Easy peasy. If you want a quick, satisfying meal, this will fit the bill:
Vegan Taco Salad

Vegan Taco Salad

Ingredients:
Taco ‘Meat’:
1 Cup Black Beans
2 Tablespoons Chopped Green Bell Pepper
2 Tablespoons Chopped Red Onion
1/2 Teaspoon Chili Powder
1/2 Teaspoon Paprika
1/2 Teaspoon Dried Minced Onion
1/4 Teaspoon Ground Cumin
Vegetable Broth, as needed

Romaine Lettuce
Chopped Tomato
Chopped Fresh Onion
Crumbled Corn Tortillas
Taco Sauce
Vegan Crema Fresca

Directions:
In a small saucepan, combine the black beans, bell pepper, onion, and spices. Saute until beans are heated through and onion is translucent. Add some vegetable broth, as needed, to prevent the mixture from sticking to the pan.
Top your salad with the bean mixture and top with taco sauce and crema fresca.

Vegan Flautas with Homemade Taco Sauce and Cashew Crema Fresca

I like Mexican food – real Mexican food, not, like, Taco Bell Mexican food. I love the mix of the spices and the fresh taste. It’s kind of comfort food for me, for some reason. It’s satisfying food. Anyway, Mexican food lends itself well to vegan food. Grilled veggies are a great substitute for the grilled meat. In this recipe, you don’t even really notice that it’s not meat in the flauta. Well, technically, this really isn’t a flauta. A flauta is deep fried, not broiled. I think these would be hard to deep fry and it’s not necessary anyway: they’re tasty without the extra grease.I was excited because this recipe makes 8 burritos and I thought I would have a few lunches and dinners, but my kids ended up eating all of them so, alas, I don’t have any left overs.

This may seem like it has a lot of steps, but they’re easy steps and worth the time. The homemade taco sauce is tasty and the crema fresca really adds that tangy, slightly sweet taste and the fresh taste of the tomato and avocado on top adds a little pop to it. I hope you enjoy it.

Vegan Burritos

Ingredients:

Taco Sauce:
6 Ounces Tomato Paste
1 ½ Cups Water
2 Tablespoons White Vinegar
1 Tablespoon Dry Minced Onion
2 ½ Teaspoons Cumin Powder
1 ½ Teaspoons Garlic Powder
1 Teaspoon Chili Powder
¾ Teaspoons Salt
½ Teaspoon Smoked Paprika
½ Teaspoon Turbinado Sugar
¼ Teaspoon White Pepper (can use cayenne for more heat)

Burrito:
2 Cup Cauliflower Florets
6 Ounces Mushrooms
½ Cup Vegetable Broth
1 Cup Black Beans
½ Cup Finely Chopped Red Onion
¼ Cup Finely Chopped Bell Pepper
2 Teaspoons Chili Powder
1 ½ Teaspoons Mexican Oregano
1 Teaspoon Ground Cumin
Salt, to taste
8 Corn Tortillas
Chopped Tomato and Chopped Avocado for garnish
Freshly Squeezed Lime Juice

Cashew Crema Fresca:
1 Cup Raw Cashews
½ Cup Water
½ Cup Canned Coconut Milk
1 ½ Teaspoons White Vinegar
½ Teaspoon Salt

Directions:
For Taco Sauce:
Combine all ingredients in a small saucepan. Cook over medium low heat for about 20 minutes.
For Burritos: In a food processor, combine cauliflower and mushrooms. Process until well chopped (resembling about the size of grains of rice). In a medium skillet, heat the vegetable broth until warm. Add in the cauliflower mixture, black beans, bell pepper, onion, chili powder, oregano, and cumin. Heat until the vegetable broth soaks into the mixture and the water cooks off of the mushrooms (a little over 5 minutes).
Warm the tortillas until pliable (I heated them in the microwave for about 20 seconds). Place ¼ cup of the vegetable mixture in the center of each tortilla and roll up. Place on broiler pan and spray oil lightly. Broil about 2 minutes until the one side is slightly crispy.
For the Crema Fresca: Combine all ingredients in a powerful blender or food processor. Process until very smooth and slightly thick. Adjust salt and vinegar as required. It should taste a bit like runny sour cream.
To assemble the burritos: Place the tortilla on plate. Top with tomato and avocado. Drizzle with taco sauce and crema fresca.