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Posts Tagged ‘vegetarian Mexican food’

Oyster Mushroom Tacos with Avocado Almond Crema

By • May 28th, 2014 • Category: Main Dish, Mexican, Mushrooms

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



Tempeh Chorizo Soft Tacos with all the fixin’s

By • Apr 16th, 2013 • Category: Burgers and Sandwiches, Featured, For the Kids, Light Bites, Main Dish, Tempeh and Seitan, Vegan Mashup

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 [...]



Mexican Sweet Potato Black Bean Salad

By • Dec 13th, 2008 • Category: Salads and Dressings

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 [...]



Tempeh Fajitas

By • May 1st, 2008 • Category: Tempeh and Seitan

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 [...]



Tex-Mex Rice Salad

By • Mar 29th, 2008 • Category: Salads and Dressings

Tex-Mex Rice Salad 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 [...]



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