Some of you may know, but if not, fun fact: I am a proud Latina and so beyond blessed for the Mexican culture I was born into. I actually just recently took a DNA test to see my exact ethnicity. Although in my heart I am Mexican, I now know my roots and it’s pretty rad. I’m mostly Spanish, around 55 percent, of course Mexican and a a couple of unexpected ethnicities 🤭 peep my IG stories to see. ✨
Anyways, back to the recipe. Sopes are a Mexican dish that I veganized. If there are Mexican dishes you love that you have yet to see veganized always let me know in the comments and I’ll work my magic ;-)
Grab Ingredients below!
VEGAN SOPES
Corn cake:
•2 cups masa harina
•1 teaspoon salt
•1 1/2 cups warm water
•1 tbsp avocado oil or any oil of your choice (optional)
•1 1/2 cup Refried beans (store bought or home-made…which I recommended)
Spicy Potatoes
•2 cups Yukon gold potatoes, chopped
•6 ounces soy chorizo
Cashew crema
•1/2 cup raw cashews (soaked for 1 hour)
•1/4 cup + 2 tbsp water
•2 tbsp nutritional yeast
•1/2 tsp salt
•crack black pepper
•1/2 tsp garlic powder
•juice of 1/2 lemon
Other toppings
•1/2 cup corn
•1/4 cup chopped red onion
•small bunch cilantro
•Salsa
•Avocado
Full recipe on my blog! Linked in my bio.
#food #mexican #mexico #mexicanfood #foodstagram #foodphotography #healthy #vegana #veganos
Roasted corn orzo pasta salad.
TAG A FRIEND looking for summer recipes and grab recipe below✨ also let me know what other summer recipes you want to see veganized!
RECIPE
(Serves 6)
Ingredients:
4 ears of corn 🌽
2 cups orzo
1 tbsp vegan chicken bouillon
1 pint cherry tomatoes, halved
1 cup spinach, chopped
1/2 cup slivered almonds
1/2 bunch cilantro, chopped
1 tsp salt
1/2 tsp pepper
Dressing:
2 tbsp tahini
Juice of 2 lemons
1/2 cup water
1 tsp garlic powder
1/2 tsp mustard seed (ground)
1. Begin by making orzo according to the directions on the package and add 1 tsp of “bouillon”.
2. Take husk off the ears of corn and either grill the corn or simply cook on pan until sides become golden brown. Turn the ears of corn as you grill / cook. Cut corn off into a bowl and set aside.
3. In a small bowl combine all dressing ingredients and whisk until well combined.
4. Once the orzo is cooked, drain any excess water and place orzo into a large mixing bowl. Add all ingredients into a bowl along with dressing and toss until well combined. Add salt and pepper to taste.
#summer #foodie #salad #orzopasta #orzo #veganrecipes #vegan #veganism #foodporn #foodie #healthyfood
Vegan BBQ chicken PIZZA!
Honestly pizza has to be in my top three favorite foods... comment your favorites below!
RECIPE!
INGREDIENTS:
1 pound refrigerated pizza dough (I get mine from Trader Joe’s or homemade)
4 ounce can jackfruit (in brine or water)
3/4 cup barbecue sauce, divided
3/4 cup shredded vegan cheese (I used follow your heart mozzarella shreds)
1/4 small red onion, thinly sliced
2 tablespoons cilantro, chopped
Homemade Vegan ranch (or use store bought:
1/2 cup vegan mayo, I used the brand “follow your heart”
1/4 cup unsweetened soy milk
2 tbsp finely chopped cilantro
1/4 tsp ground pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tbsp apple cider vinegar
INSTRUCTIONS:
•If using refrigerated store-bought dough allow the dough to come to room temperature on the counter for 10 minutes.
•Mean while open the can of jackfruit and rinse under fresh water. Grab each jackfruit pod and remove the tough core and seed. Shred the jackfruit with your hands or using a fork.
•Add the shredded jackfruit to a large pan over medium heat along with 1/2 cup bbq sauce. Mix and sauté for 10 minutes.
•Cut a piece of parchment to fit your cookie sheet or pizza stone onto your counter, sprinkle with flour and place the dough on it. Use your fingers to gently press and stretch the dough into a large circle…(you could also use a rolling pin).
•Spread the remaining barbecue sauce, then scatter the bbq jackfruit mixture, sprinkle the vegan mozzarella cheese shreds, then top with the thinly sliced red onion.
•Carefully transfer the parchment with pizza onto the pizza stone or cookie sheet. Bake for 10 to 12 minutes, until crust is slightly browned. •In a medium sized bowl combine all ranch ingredients and whisk until well combined. •Sprinkle the cilantro on top and a drizzle of vegan ranch before serving. •
I hope everyone had a bliss Saturday ✨
Chancy and I spent the morning at the farmers market, snagged up some fresh bread, stone fruit,veg, eucalyptus and flowers and sipped on some @harmlessharvest to fight this crazy heat 🌞
6:20 AM
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