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Vegan Mexico
This book is currently unavailable
329 printed pages
- Original publication
- 2016
- Publication year
- 2016
Quotes
- Joana Samanohas quoted7 years ago
Basic Guacamole
Makes about 1 cup
2 ripe Hass avocados, pitted and peeled
Juice of 2 limes
1/3 teaspoon salt
In a bowl or molcajete, combine the avocados, lime juice, and salt. Mash to combine, but don’t make the guacamole completely smooth. - Joana Samanohas quoted7 years agoYou’ll need one tub of Kite Hill brand vegan ricotta. Crumble the ricotta onto cheese cloth or wax paper, making sure that the crumbles stay separated. Sprinkle 1/4 teaspoon salt all over the crumbles. Leave this out to dry for 6 hours and you have a queso fresco that surprisingly tastes and feels like the traditional dairy version.
- Joana Samanohas quoted7 years agoer, optional (I prefer ancho powder with a dash of chipotle powder)
2 sprigs fresh epazote, chopped, or 1 tablespoon dried epazote, optional
Optional Garnishes:
1 Roma tomato, cut into 1/2-inch dice
1 small white onion, cut into 1/4-inch dice
1 serrano chile, seeded and minced
1/4 cup Roasted Chile Strips
Add the beans, water, onion, 1/2 teaspoon of the salt, and optional shortening combination (if using) to a 4-quart pot and bring the water to a boil over high heat. Reduce the heat so that the water is simmering and cook until the beans are just soft. This will take 1
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