Showing 1—25 of 138 results

Mexican chia coconut pudding: Postre de chia y coco Karen Hursh Graber

Ridiculously simple to make and fun to eat, this chia coconut puddingcould also be prepared with almond milk. Ingredients 4 tablespoons chia seeds 1 cup coconut milk 1 tablespoon hone... read more

vegetarian desserts

Mexican chia fruit gelatin: Gelatina de frutas con chia Karen Hursh Graber

Chia's natural ability to gel makes it perfect for vegans or anyone else adverse to using commercial gelatins made with animal hooves. Use any kind of fruit juice, including those that aren't available... read more

vegetarian desserts

Mexican lentil vegetable soup with chia: Sopa de lentejas y verduras con chia Karen Hursh Graber

This soup is comforting, delicious, and incredibly healthy. What more could you ask for? Oh yes, you can ask for it not to be watery, and this one isn't, thanks to the inclusion of chia seeds. Ingredi... read more

vegetarian soups

Stuffed poblano peppers: Chiles rellenos Ana María Flores Sánchez

Chiles rellenos — poblano peppers stuffed with cheese, covered with beaten egg whites and fried — are a perennial Mexican favorite. They are served in a savory tomato broth. Ingredients 2 c... read more

cheese vegetables main-dishes vegetarian

Mexican huazontle tart with pasilla chile: Tarta de huazontle con chile pasilla Karen Hursh Graber

This is referred to as a tart in Mexico, although, having two crusts, it is more like a pie made with tart dough. It makes a good lunch or light supper, with a soup or salad. The recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella De'Angeli and Giorgio D'Angeli. read more

vegetables main-dishes vegetarian Central Highlands

Mexican yucca pudding: Budin de yuca Karen Hursh Graber

The preparation of this Mexican yucca pudding dessert is the same as for flan, coating the pan with caramelized sugar and baking in a baño maria, or bain marie. For the caramel: Place ¾ cup of suga... read more

vegetarian desserts

Mexican black bean and quinoa salad: Ensalada de quinoa con frijoles negros Karen Hursh Graber

Quinoa, the subsistence grain of the ancient Incas, is a good source of dietary fiber and high quality protein. When combined with black beans, it is a nutritional powerhouse. This Mexican black bean a... read more

vegetables vegetarian salads beans-and-legumes

Stuffed poblano chiles with quinoa: Chiles rellenos con quinoa Karen Hursh Graber

Who doesn't like chiles rellenos? They don't have to be battered and fried to taste good, and this oven-baked version is flavorful without being a blast of fat. For non-vegetarians who get mopey withou... read more

vegetables main-dishes vegetarian

Mexican quinoa and eggs ranchero: Quinoa con huevo, estilo ranchero Karen Hursh Graber

This protein-packed power brunch could probably be called a "deconstructed" version of Mexico's classic huevos rancheros. In this Mexican quinoa and eggs ranchero recipe, the whole beans take the place... read more

eggs vegetables main-dishes vegetarian

Mexican quinoa vegetable soup: Sopa de quinoa y verduras Karen Hursh Graber

I like this Mexican quinoa vegetable soup with homemade chicken stock, but vegetable stock works well, too. The chopped cilantro, avocado and queso fresco garnishes should not be overlooked. Ingredien... read more

vegetables vegetarian soups

Mexican mini tostadas with spiced tomato confit: Tostadas de tinga vegetariana Karen Hursh Graber

These mini tostadas with spiced tomato confit are based on the classic Puebla spiced tomato dish, but made without the chicken or chorizo, so vegetarian guests can munch happily on the mini tostadas wi... read more

vegetables main-dishes vegetarian tacos-and-enchiladas

Mexican chipotle almonds: Almendras al chipotle Karen Hursh Graber

Nuts and cocktails are a no-brainer combination, and these chipotle almonds go well with the frozen mango margaritas. There are several recipes for these, some adding powdered cocoa or even powdered dr... read more

vegetarian side-dishes

Mexican avocado ice pops: Paletas de aguacate Karen Hursh Graber

Here's a creamy texture without dairy. These delicious Mexican avocado ice pops are adapted from My Sweet Mexico by Fany Gerson. Ingredients 1 cup water ½ cup sugar 2 small, ripe avo... read more

vegetables vegetarian desserts

Mexican avocado lime pie: Pay de aguacate y limon Karen Hursh Graber

This Mexican avocado lime pie is something like a creamy version of key lime pie, but with the nutritional value of avocados. Ingredients 1 prepared 9-inch graham cracker pie crust 1 cup a... read more

vegetables fruit vegetarian desserts

Mexican avocado ice cream: Helado de aguacate Karen Hursh Graber

This recipe for Mexican avocado ice cream is simplicity itself, and can be served as a softie ice cream or frozen longer for a firmer, more scoop-able version. Ingredients Pulp of 3 medium avoc... read more

vegetables fruit vegetarian desserts

Mexican avocado smoothie: Licuado de aguacate Karen Hursh Graber

This is a basic recipe for a Mexican avocado smoothie. Feel free to add banana, strawberries, or even apple, and to substitute soy milk for regular milk. It's a great way to start the day with the gene... read more

vegetables fruit beverages vegetarian

Aztec squash blossom quesadillas: Quesadillas de flor de calabaza Karen Hursh Graber

In the introduction to her cookbook, Adela Fernandez talks about the flowers that adorned her father's table and the heavily embroidered tablecloths and napkins, often with flower motifs, that were mad... read more

masa vegetarian tacos-and-enchiladas

Mexican squash, corn and amaranth soup: Sopa de calabaza y elote con amaranto Karen Hursh Graber

This soup makes use of the zucchini squash and corn that abound in Mexican milpas and gardens north of the border in late summer. If fresh amaranth leaves are not available, use small, tender spinach l... read more

vegetables vegetarian soups rice-and-grains

Mushroom and spinach enchiladas: Enchiladas de champiñones y queso Karen Hursh Graber

In the Nahuatl language of the indigenous people of Central Mexico, the word for mushroom is the same as the word for meat, a testament to the mushroom's protein content and meaty texture. Use a variet... read more

vegetables masa main-dishes vegetarian

Mexican rice and amaranth pudding: Arroz y amaranto con leche Karen Hursh Graber

This variation of the classic arroz con leche is served in Zimatlan, Oaxaca, one of the largest amaranth-producing areas in Mexico. The addition of popped amaranth grains adds nutrients as well ... read more

vegetarian desserts rice-and-grains Oaxaca

Mexican guava vinaigrette: Vinagreta de guayaba Karen Hursh Graber

Guava is an important crop in Aguascalientes, Mexico. Because of its high pectin content, the golden fruit is a favorite for making jams, jellies and marmalades.
© Diodora Bucur, 2009

The slight sweetness of this Mexican guava vinaigrette dressing works well with peppery and bitter greens such as arugula, endive and frisee. The Vinagreta de guayaba recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella and Giorgio De'Angeli. read more

fruit vegetarian salad-dressings

Mexican guava pie: Pay de guayaba Karen Hursh Graber

Apple pie, move over. Mexican guava pie, or pay de guayaba, was made to be eaten with either vanilla ice cream or whipped cream. Thawed frozen guavas can be used for this delicious pie. Ingredients ... read more

fruit vegetarian desserts

Mexican Oaxaca-style lentils: Lentejas oaxaqueñas Karen Hursh Graber

This spicy-sweet, meatless main dish is traditional Oaxacan Lenten fare. The combination of spices with fruit is characteristic of southern Mexican cooking. Lentils are one of the fastest-cooking legum... read more

vegetables fruit vegetarian beans-and-legumes Oaxaca

Mexican Queretaro-style lentil soup with nopales: Sopa de lentejas con nopales estilo Queretaro Karen Hursh Graber

This recipe, adapted from Diana Kennedy's The Essential Cuisines of Mexico, contains the characteristically Mexican ingredients nopales, fresh green chiles and cilantro. Ingredients ½ cup brow... read more

vegetables vegetarian soups beans-and-legumes Querétaro

Mexican lentil salad: Ensalada de lentejas Karen Hursh Graber

When using lentils in a salad, it is important not to overcook them. The brown lentils typically available in Mexico retain their shape better than other varieties. Ingredients 1 cup lentils ... read more

vegetarian salads beans-and-legumes

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Showing 1—25 of 138 results