Chile Verde is a popular Mexican dish with an aromatic green chile sauce with cilantro, and tomatillos that cook the protein, thus the translation name “green chile” of Chile Verde.I remember this was one of my favorite dishes from my mama’s Mexican seitan recipes.
This week has been the introduction of a new month, a celebration to freedom and the 239th birthday of the United States of America. This weekend for the 4th of july (the independence of the United States of America) is an all American tradition of grilling burgers and hot dogs, enjoying the warm summer days, and enjoying any outdoor resources. My 4th of July couldn’t have been more awesome without the company of my vegetarian big family. We definitely fired up the grill with all of the vegetarian options, some family and friends camped outside, and spent our days at the river, swimming, slip and sliding, shooting bows and arrows and of course shooting guns…definitely did it the American way…only in a Vegetarian American Way!!! Below is my gluten free veggie burger I want to share with you all because it’s so practical and not only do I use them in burgers but also in spicy asian wraps, or Mediterranean with hummus and avocado. They are full of fiber and protein, and will satisfy any hungry taste buds!
Today was a gorgeous morning. I had an early morning stroll through my garden-in-progress, and checked on my tomato plants for any new suckers, which are little stems that grow between the main stem and lower branch. Those naughty suckers take the vital energy from productive branches that will actually give you tomatoes, so you have to get rid of them. As I continued checking through my garden, I noticed my cilantro had grown relatively enormous compared to last week. And I thought, why not make cilantro pesto with all the basil I have (10 basil plants) growing right next to it. I picked a bunch of both from my garden and made a veganlicious pesto to go with zucchini noodles. One word for this garden concoction: Delicioso!
Purple Carrot, Havarti & Mushroom Soup
Weeelcome February! We have made it through the first month of the new 2015 year. It’s crazy to think how these numbers will continue to increase. What ever happened to the 90′s? I remember when I was a kid, I asked an older dear friend, Ramai, what year came after 1999? He laughed and laughed…till this day we still joke about it…eventually I found out that the 2000’s were going to predominate. So we are in February 2015 and this is an exciting month for me, for when the days of winter seem endless, bright and warm sunny days bring back the air of summer. As it makes a bridge towards planting March lets not also forget the joys of February is to remind others how much we love and care about them. So with this warm and creamy soup I enthusiastically welcome this month of sharing, hope, and love.
Tacos de Jamaica (Hibiscus Tacos)
Dear friends & family, what better way to celebrate our Mexican spirit for our team’s enthusiastic performance in this soccer FIFA World Cup (yes I am talking about the Mexican team!). Señores y Señoritas… I present to you a TACO DE JAMAICA RECIPE. Who in their right mind would not love Mexican tacos??!! This is a special taco recipe because it is made with edible flowers– Hibiscus or Jamaica (in Spanish). Jamaica is a very popular chilled tea that is drank through out Mexico, so it is very easy to find hibiscus dried flowers in any Mexican grocery store.
There is something very exotic about eating beautiful flowers, and somehow this lovely concept of edible flowers invokes a feeling of delicacy and romance to a plate. The hibiscus flower has a natural tartness property, so I combine it with the creaminess of avocados and sweetness of fresh squeezed orange juice to create this ambrosial and tropical taco! I really hope you enjoy this taco. Yay for the TACOS!!! (P.S. keep rooting for the Mexican soccer team!) Continue reading