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 is a really hot day, and it’s suppose to go up to 109ºF!! After moving up to the hot northern part in california, my cooking style has definitely explored into chilled and cooling foods to enjoy in a 90+ Fahrenheit degree weather. This past week has been a bit busy with work and I didn’t have time to prune off the flowers on my basil plants, so I decided to use them in a chickpea/garbanzo salad with a basil and cilantro vinaigrette. The flowers aren’t a must in this recipe, but they do create a feeling of delicacy and romance to the plate plus it adds a beautiful touch to a regular plain chickpea salad. Continue reading →
Good morning, beautiful readers, YES I mean you! This past week I’v been so in love with my new kitchen toy! And that is my badass tagine clay pot. Tagine is a really sweet traditional north African clay pot from the areas of Tunisia, Morocco and Algeria. It has a deep base and a cute pointy (conical) lid. It is used to cook stews, curries, meats, couscous and other vegetable dishes. If you don’t have a clay pot, or tagine, you can just use a regular pot for this recipe. This recipe calls for a moroccan spice blend called Ras El Hanout which you either can purchase it from your local grocery store or make it from scratch. It’s kind of similar to the garam masala in Indian food and suits really nice in vegetable dishes. If you can, try to invest in a type of clay pot because the flavors of the dishes have a really nice earthiness to it that is amazing! I’ve noticed especially that when you cook some type of legumes in clay pots like beans, lentils, split mung, and chickpeas (my favorite) the flavors and aromas are enhanced on a whole different level! Check it out and let your taste buds take you on a scented journey with this ambrosial chickpea tagine infused with rosewater!
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! Continue reading →
Holy Tamale it’s a recipe for Nopales Tamales! The long awaited nopale tamale recipe is recorded and being written down on The Vegetarian Blog! After the 5th Annual Nopales Festival, the doors have opened for me to a whole new business opportunity, which I will briefly narrate. But first I want to thank those that patiently have been waiting for this recipe and I’m grateful for your continuous support!
Today I am feeling very happy for the soccer team from MEXICO and in the celebration of their win today at the FIFA World Cup in Brazil, I was inspired to make a Mexican rice; but not just your regular Mexican rice. Ohh no, today I made Mexican Cilantro Rice. In Mexico or (I’m sure) in all most every latin country, everyone has a tía Lupe in their family (tía means Aunt and Lupe is short for Guadalupe). When my family moved to Mexico from the US, my tía Lupe was the first person to serve me a plate of bright green cilantro rice. It was incredible cilantroso! Continue reading →