Tag Archives: vegetarian Mexican food

Oyster Mushroom Tacos with Avocado Almond Crema

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more

Terry's Oyster Mushroom Taco
Serves 2-3                                     Time: 20 minutes

Light and spicy, chewy oyster mushrooms are rubbed in a sweet, smoky rub for a fast taco filling. Spoon on a crunchy, creamy avocado topping and don’t be shy adding on classic taco toppings.

 

1 pound oyster mushrooms, trimmed and pulled apart

Smoke n’ Spice Rub

Olive oil cooking spray

 

Avocado crema

2 tablespoons sliced almonds

1 avocado, cut into cubes

3 tablespoons lime juice

2 tablespoons chopped fresh cilantro (optional)

½ teaspoon salt

 

4 corn tortillas

2 cups shredded Romaine lettuce

1 small carrot, shredded

1 small red onion, sliced paper-thin

 

Smoke n’ Spice Rub

2 tablespoons smoked sweet paprika

2 teaspoons organic sugar

1 teaspoons black pepper

1 teaspoons onion powder

1 teaspoon celery seeds

1 teaspoons garlic powder

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

 

1. Prepare the oyster mushrooms by slicing off any tough, hard stems. Pull apart the mushrooms. If any mushrooms are very large (3 inches wider or more), slice in half. Leave small mushrooms whole, as oyster mushrooms shrink dramatically with cooking and you want substantial chunks of mushroom for these tacos!

2. Before cooking the mushrooms, prepare the avocado crema. Pulse the almonds as fine as possible in a food processor. Add the remaining ingredients and pulse until smooth. Cover and chill until ready to use.

3. Preheat a large cast iron skillet over medium-high heat. In a large bowl toss the mushrooms with 3 tablespoons of the spice rub mix; very gently rub the spices into the mushrooms, taking care not the break the mushrooms apart into small pieces. Generously spray the bottom of the skillet. Add the mushrooms, spray with a little more oil, and quickly sauté the mushrooms for 3-5 minutes. The high heat should sear the mushrooms. Cook the mushrooms only long enough to render them soft and tender in the inside and lightly seared on the outside. Do not overcook! Overcooked oyster mushrooms will shrink in size to almost nothing and become a little rubbery in texture. When done, remove from heat and cover.

4. Heat the corn tortillas: I heat them directly on the burner, flipping once with long handled metal tongs until soft and pliable. To serve, pile some hot mushrooms on a hot tortilla, dollop with a little avocado crema, and top with remaining toppings. Eat immediately!

Tempeh Taco web

Tempeh Chorizo Soft Tacos with all the fixin’s

by Terry Hope Romero    Check out her new cookbook Vegan Eats World

Watch this recipe on Delicious TV’s Vegan Mashup

 

For the Chorizo Tempeh Crumbles

Replace the marinade with the following for spicy chorizo-flavored crumbles for use in Mexican dishes. Prepare saucy chorizo tempeh for eating with rice and beans, or let it simmer for a drier tempeh for use in tacos or quesadillas.

8 ounce package tempeh

2 tablespoons peanut oil

1 ¼ cups vegetable broth

3 cloves garlic, grated or ground into a paste in a mortar and pestle

3 tablespoons soy sauce

2 tablespoons tomato paste

2 teaspoons smoked sweet or hot paprika

1 1/2 teaspoons Mexican chile powder (see page XX)

½ teaspoon liquid smoke

1. Dice the tempeh into 1/2 inch chunks. In large skillet, preheat the peanut oil over medium heat. Stir in the tempeh and fry for 3 minutes or until the edges of the tempeh are lightly browned.

2. In a 2 cup liquid measuring cup whisk together the remaining ingredients. Pour into the skillet, increase the heat to medium high and bring the liquid to a rapid simmer. Cover the pan and simmer for 5 minutes. Uncover the pan and continue to simmer the tempeh, stirring occasionally, for another 5 to 8 minutes. Depending on how saucy you prefer the chorizo tempeh, serve it when it’s saucy and moist or continue to simmer until the liquid has been absorbed by the tempeh for drier crumbles.

The fixin’s

Corn or wheat tortillas

Guacamole

Cashew lime crema: soaked cashews, lime juice, water, salt, garlic

Diced tomatoes, onions, shredded lettuce or cabbage

Add tortillas to a skillet on low heat (you can wrap up to six in some foil and heat them in the skillet or oven at 250 degrees.
Spoon the chorizo tempeh and fixin’s on your tortilla, or better yet let your guest fix their own.

Mexican Sweet Potato Black Bean Salad

Mexican Sweet Potato Black Bean Salad

Dressing ingredients:
Makes about 3 cups
2 canned chipotle chiles
2 garlic cloves
¼ cup Sweet Chili Dipping Sauce
¾ cup fresh lime juice (about 6 limes)
1 cup canola or other vegetable oil

Salad ingredients:
8 medium sweet potatoes, peeled and cut into ¾-inch chunks
3 to 4 tablespoons canola or other vegetable oil
1 tablespoon ground coriander
1 tablespoon chile powder
1 tablespoon ground cumin
1 tablespoon fine sea salt
4 cups corn (about 6 ears or 1 pound frozen)
4 cups cooked black beans, or 2 15½ ounce cans black beans, drained and rinsed
1 bunch scallions (about 6), white and green parts, thinly sliced
1 cup chopped cilantro

To prepare the dressing:
Combine the chiles, garlic, chili sauce, and lime juice in a blender. Turn the blender on and slowly add the oil, until the dressing is creamy and emulsified. Leftover dressing can be stored in the refrigerator for up to 2 months.

To prepare the salad:
Preheat the oven to 375 degrees. In a large bowl, toss the potatoes with the canola oil to coat. Sprinkle with the coriander, chile powder, cumin, and salt, and toss again. Arrange the potatoes in a single layer on a baking sheet and roast until golden and just tender, 15 to 20 minutes. Transfer to the large bowl and let cool.

Microwave the corn in a small amount of water for 3 to 5 minutes. Drain and place in the bowl with the potatoes. Add the beans, scallions, and cilantro. Gently toss with enough dressing to moisten the salad. Let the salad marinate for 15 to 30 minutes. Serve at room temperature. Store any leftover salad in a covered container in the fridge for up to 5 days.

Tempeh Fajitas

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Serve the tempeh mixture tucked into warmed fajita wraps with salsa and guacamole.


Serves 4

Ingredients:
8 oz. block tempeh, any variety
4 T. fajita seasoning (reserve 2 T. for cooking)
2 T. vegetable oil
oil for cooking
6 sweet peppers, a combination of green, yellow, orange, and red
2 medium-sized yellow onions
1 jalapeno pepper
1 package fajita wraps

To Prepare:
Cut tempeh block in half lengthwise, then slice into 1/4- to 1/2-inch wide strips. Place in a lidded plastic container, add two tablespoons of the vegetable oil and two tablespoons of the fajita seasoning. Cover container and turn to coat. Tempeh will be completely marinated and ready to cook in approximately 35 minutes, but improves if marinated up to 6-8 hours.

Heat oil in a large skillet (preferably cast iron) until hot but not smoking. Fry marinated tempeh until golden brown, then add roughly chopped seeded peppers and onions.

Turn up the heat slightly and stir fry the peppers to lock in flavors. Cook for about 10 minutes or until peppers start to blacken. If necessary add a bit more oil while cooking and season with reserved fajita spice to taste.

When peppers are thoroughly cooked, serve tempeh mixture tucked into warmed fajita wraps topped with salsa and guacamole.

Tex-Mex Rice Salad

Tex-Mex Rice Salad

ricesalad300.jpg

This rice salad utilizes fresh lemon juice, sweet bell peppers, fresh corn and aromatic cumin and cilantro – so flavorful and so simple. This salad keeps well in the fridge, if you’re lucky enough to have any left over.

Serves 6

Ingredients:
3 T. olive oil
3 medium zucchini, diced small
Salt to taste
Juice of 2 large lemons
2 cups corn kernels, fresh or frozen
1 T. cumin seeds
4 c. cooked long-grain fragrant rice (such as jasmine or basmati)
3/4 c. coarsely chopped cilantro
1 large sweet red pepper, diced
1 can green chiles
1/2 c. chopped scallions

To prepare:
Sauté diced zucchini in olive oil over medium-high heat, until it’s softened – about 10 minutes. Remove from heat and toss with the lemon juice. Set aside.

Cook corn kernels in boiling water just until crisp tender, about 3 minutes. Set aside.

Dry roast cumin in a small cast iron pan until they release their aroma, then crush them in a mortar and pestle.

In a bowl, combine all salad ingredients and toss to combine, then add additional lemon juice and salt to taste.

Chill for about 1 hour prior to serving. This salad is a wonderful accompaniment to such Mexican-influenced dishes as tacos, tostadas, or with pinto or black beans.