Books
Mitch Ayala

The Vegan Mexican Cookbook

  • Menna Abu Zahrahas quoted3 years ago
    Lentil-Sweet Potato Tacos
    Preparation time: 30 minutes

    Cooking time: 1 hour 10 minutes

    Servings: 8 to 10 Tacos

    Ingredients:

    ½ cup dry lentils

    1½ cups water

    1 – 1 ½ cups cubed sweet potato, (or 1 sweet potato or yam)

    ¾ cup chopped red onion

    1 tbsp tomato paste (or ½ of a large ripe tomato minced)

    ½ tsp garlic powder

    ½ tsp chipotle chili pepper (or 1 chipotle chili in adobo sauce, diced)

    ¼ - ½ tsp smoked paprika

    ½ tsp cumin seeds or powder

    1 tsp coriander powder

    ½ tsp dry oregano

    ½ tsp dry basil

    ¾ tsp salt or to taste

    1/8 tsp black pepper (or more to taste)

    1 tsp Sriracha sauce (optional)

    1to 2 tsp lime juice

    Arrangements:

    Soft or hard tacos

    Lettuce or cabbage, finely chopped

    Pico de Gallo (or desired salsa)

    Jalapenos, avocado, etc

    Cilantro, diced

    Lime juice
  • Menna Abu Zahrahas quoted3 years ago
    40 oz. (2 cans) of jackfruit

    1 tbsp ground cumin

    1 tbsp chili powder

    ½ tbsp paprika

    1/8 tsp red pepper

    1 tsp salt

    ¼ veggie broth or water

    8 small corn tortillas

    Toppings:

    Cashew nacho cheese (optional)

    Guacamole (optional)

    Vegan chili or black beans (optional)

    Pico de Gallo (optional)
  • Menna Abu Zahrahas quoted3 years ago
    Servings: 6 to 8 tacos

    Ingredients:

    8 oz. tempeh

    15 oz. (1 can) black beans, rinsed and drained

    ½ onion

    2 garlic cloves

    2 tablespoons taco seasoning (or any desired seasonings)

    Corn tortillas
  • Menna Abu Zahrahas quoted3 years ago
    Vegan Mexican Jackfruit Tacos
    Preparation time: 15 minutes

    Cooking time: 20 minutes

    Servings: 8

    Ingredients:

    1 tbsp olive oil

    1 white onion

    2 garlic cloves
  • Menna Abu Zahrahas quoted3 years ago
    Mexican Tempeh Black Bean Taco
  • Menna Abu Zahrahas quoted3 years ago
    Vegan Mexican Chickpea Tacos
    Preparation time: 10 minutes + 30 minutes marinate time

    Cooking time: 30 minutes

    Servings: 6 to 8 tacos

    Ingredients:

    15 oz. (1 can) vegetarian refried beans

    15 oz. (1 can) chickpeas, rinsed and drained

    3 tablespoons Taco seasoning

    1 - 2 tablespoons lime juice

    Taco shells, soft and hard ones
  • Menna Abu Zahrahas quoted3 years ago
    Mexican Black Bean- Lentil Tacos
    Preparation time: 15 minutes

    Cooking time: 15 minutes

    Servings: 6

    Ingredients:

    3 cups cooked brown lentils

    15 oz. (1 can) black beans, rinsed and drained

    1 small onion, chopped

    2 garlic cloves, minced

    ¾ teaspoon cumin

    ½ teaspoon chili powder

    1/3 cup salsa

    2/3 cup veggie broth, more if required

    Corn or Tortillas

    Salt to taste

    Toppings: tomato, corn, lettuce, cilantro, cheese, guacamole, salsa, etc.
  • Menna Abu Zahrahas quoted3 years ago
    Vegan Spinach ‘N’ Red Pepper Quesadillas
    This is a blend of soft spinach, crispy peppers, charred tortillas, vegan cheese and delicious tomato sauce. Yummy!

    Preparation time: 10 minutes

    Cooking time: 10 minutes

    Servings: 2

    Ingredients:

    2 gluten-free tortillas or brown rice

    2 cups chopped spinach

    1 red bell pepper, sliced thinly

    4 tbsp thick tomato sauce

    ¼ cup vegan cheese
  • Menna Abu Zahrahas quoted3 years ago
    Vegan Mexican Avocado Pico de Gallo
    Enjoy Pico de Gallo made with chunky salsa which is eaten using your thumb and forefinger to peck.

    Preparation time: 15 minutes

    Cooking time: 0 minute

    Servings: 6 (yields 4 cups)

    Ingredients:

    2 medium-size tomatoes, diced

    ¼ cup chopped cilantro, plus 6 small sprigs for garnish

    ¼ cup chopped green onions (about 3 green onions)

    1 teaspoon minced garlic clove (1 garlic clove)

    1 small jalapeno, deseeded and minced

    1 medium-size avocado, pitted, peeled and chopped

    15 oz. (1 can) hearts of palm, drained, sliced thinly

    2 tablespoons fresh lime juice

    ¼ teaspoon salt
  • Menna Abu Zahrahas quoted3 years ago
    Vegan Clayudas
    This is a Mexican recipe made with tortillas which are slathered with hot black bean puree, baked and garnished with numerous toppings. Enjoy!

    Preparation time: 20 minutes

    Cooking time: 15 minutes

    Servings: 8

    Ingredients:

    1 tablespoon canola oil

    1 cup diced white onion (1 small one)

    1 teaspoon minced garlic clove

    1 teaspoon ground cumin

    15 oz. (1 can) black beans, rinsed and drained

    1 canned chipotle chili in adobo sauce, drained

    ½ teaspoon brown sugar

    4 (8-inch) flour tortillas

    8 oz. slaw mix

    ½ cup chopped cilantro

    2 tablespoons lime juice
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