Vegan Mexican Food – Page 2

Nopales is one of those dishes my Mexican grandma on my dad’s side used to cook. It’s not my favorite dish because it’s slimy, but I figured out how to make it to my liking. Nopales are naturally vegan and make a great side dish with rice and beans. See more recipes below.

Years ago, we went to a vegetarian club and I took raw nopales to the party. One of the raw foodies really appreciated it. So you can make this dish raw which isn’t the usual way, but good. Or you can cook it quickly. As I recall the longer it’s cooked the slimier it gets. Also only make enough for a day. You can get away with eating it the next day, but after that it’s too slimy. So if a paddle (what looks like a leaf) is 12-inches then one paddle is enough for two people in my opinion.

My grandma, who was from a magical town in Jalisco, would go into the hills of Orange, California and cut the paddles herself. She even grew the cactus in her backyard. My dad likes to use tongs and a knife to cut off the paddles. As far as cleaning them you have to cut every thorn off with a knife. Some people cut off the outside of the paddle which is the spine—I don’t do that—I suppose I should. Personally, I just buy cactus paddles at the health food store and hope they cut all the thorns off.

NOPALES
2 cactus paddles, diced
1 onion, small
1 garlic, clove, pressed or minced
1 serrano pepper, minced
sea salt, to taste
1 Tbsp. olive oil, if cooking

Yield: 4 servings

Directions:
Clean up the paddles by washing them in cold water and then cutting off any thorns or bumps or spines. Run your hand along the paddle to feel for thorns. Once clean, cut in long strips and then cut the other direction to make small squares. Then chop onion, garlic, and serrano pepper. Use gloves to chop the serrano which I do not deseed for this recipe.

For a raw dish, mix all ingredients in a glass bowl and you are good to go. Cilantro is optional here. I mostly used it for the photo.

For a cooked dish, sauté the onions for five minutes in a tablespoon of olive oil, add garlic, serrano pepper, and salt. Then add cactus but only cook it for a minute and a half.

Thank you so much for stopping by. I really appreciate it. I hope you find joy in food and family and friends. Don’t forget to hug and love each other and of course your pets too. Let’s not lose our humanity. Love one another.

Happy Vegan!

Want more Mexican food?
Vegan Mexican Food
Vegan Margarita
Vegan Mexican Pinto Beans
Vegan Spanish Rice

From blog of melissacrismon.com

Copyright 2022 Melissa Crismon

Vegan Spanish Rice with Salted Avocado on the side. Pic by M.C.

My family Spanish rice recipe is near and dear to my heart. It was passed down to me from my mom from probably my great-great grandmother. My mom always made it vegan, but she said the original recipe probably had shrimp or chicken in it.

My great grandmother Henrietta spoke fluent Castilian Spanish. Her mother came to California from Spain with her husband and two children via a ship to San Diego. I imagine they left Spain because he embezzled money from the king. I assume the King of Spain. He left her and returned to Spain. She probably took a train from San Diego to San Francisco with their son and daughter. She met and married an Italian shoemaker and lived in the Italian district. They had Henrietta my great-great grandmother. This second husband left them, but stayed in the area as a cobbler. Then the 1906 San Francisco earthquake happened. Henrietta and her sister ended up in a convent. When Henrietta grew up she went to find her father, but he would have nothing to do with her. Through the years little embellishments have been added to the story sounding like a historical novel. Definitely not a romance. The men may have left, but the comfort food was always there.

For many years my mom would use Bragg’s Amino Acids instead of salt. These days I use a bouillon cube and sea salt. Lately, I have been using canned fire roasted tomatoes. And New Mexico chili is the best. It’s not a spicy hot. I have tried California chili but it is too bitter.

VEGAN SPANISH RICE
1 onion, large
3 garlic cloves, pressed
3 celery ribs, chopped
3 Tbsp. olive oil
1 cup short grain brown rice from freezer
8 oz. tomato sauce, canned
14.5 oz. tomatoes, fire roasted, diced, canned
1 Tbsp. New Mexican chili powder
1 1/4 cup water, filtered
1 Tbsp. Bragg’s Amino Acids or 1 Edward and Sons bouillon cube
1 tsp. sea salt

Yield: 8 to 10 servings

Directions:
Prep spices. Put water in Pyrex measuring cup and add bouillon cube and chili powder then set aside. Chop onion and celery and set aside in different bowls. Press garlic into small bowl and set aside. Measure rice and set aside. (I keep Lundberg’s short grain brown rice in the freezer so when it hits the hot pan it helps it toast.) Open tomato cans and set aside. Measure the olive oil and put in a pan. (I use a 3 quart stainless-steel pan that is 10 inches wide.) Heat pan on low heat. Sauté the onion for 5 minutes until golden brown. Add celery and brown for 2 minutes. Add garlic and stir for 1 minute. Add sea salt and stir. Add rice and stir for 5 minutes or until golden brown. Add tomato sauce and diced tomatoes then stir. Add water with chili powder and bouillon then stir. Bring to a boil. Put lid on and set on simmer. Set timer for 1 hour. Cook about 1 hour and 10 minutes. Check every 10 minutes and stir.

Whether a single immigrant mom or a nuclear family Spanish rice is always a great staple for an affordable flavorful meal with beans. Don’t forget the tortillas to help scoop up the rice and beans.

Happy Vegan!

My family Spanish Rice recipe. — Bring rice to boil, put lid on, the set to simmer. Watch it so it doesn’t burn. Pic by M.C.

Want more Mexican food?
Vegan Mexican Food
Vegan Margarita
Vegan Mexican Pinto Beans

From blog of melissacrismon.com

Tag: Vegan Mexican Food

Nopales

Like this:

Vegan Spanish Rice

Like this:

Share this:

Like this:

Share this:

Like this: