VCEAug 10

Table of Contents
Click on any of the titles to take you to the appropriate piece

Features
Travel: Oaxaca Fits the Agave: Sweetness through
Vegan Bill 11 the Millennia 27
By Jill Nussinow, MS, RD By Marty Davey, MS, RD

A vegan journey through one of An fascinating article on the
Mexico’s most famous culinary historical cultivation and uses of
regions. agave.

Tips and Techniques 15 Chocolate, Corn, and Chiles:
By Chef Jason Wyrick An Explosion of Raw Flavor

From pan roasting to rinsing 31
onions, these techniques make for By Chef Angela Elliott

a fun, authentic experience in
Angela shares her amazing recipes
your Mexican kitchen.
for corn tortillas and fajita burritos.

Cazuelas, Comales, and
Columns
Molcajetes 17
By Chef Jason Wyrick
What’s Cooking? 3

A few pieces of equipment can Find out what’s up with the Vegan
change your dining from good to Culinary Experience this month.
spectacular.
From the Garden: Mesquite
Uncommon Ingredients 20 Smoked Chipotle Peppers 33
By Chef Jason Wyrick By Liz Lonetti

Every culture has their own Learn about mesquite trees,
unique ingredients and Mexican is jalapenos, and how to dry and
no exception. smoke your own chipotles!

Glorious Chiles 23 Marketplace 7
Get connected and find out about
A guide on how to handle, vegan friendly businesses and
purchase, and identify a host of organizations.

chiles
Recipe Index 61

A listing of all the recipes found in

this issue, compiled with links.

see the following page for

interviews and reviews…

La Cocina Mexicana 1|August 2010
Table of Contents 2
Click on any of the titles to take you to the appropriate piece
Interviews Reviews
Interview with Author Robin Restaurant Review:
Robertson 35 The Veggie Grill 54
By Jason Wyrick

Robin is a prolific vegan cookbook
author, with 19 different books A Southern California restaurant
under her belt. serving casual vegan Southwestern
fare.

Jasmin Singer and Mariann
Product Review: Frontera
Sullivan of Our Hen House
Salsa 56
39
By Madelyn Pryor

Meet the founders of Our Hen
High quality authentic Mexican
House, a clearing house for animal
salsas for any occasion.
activism issues.
Book Review: Speed Vegan
Featured Artist 58
By Madelyn Pryor

Game Designer and Author
Quick and bold recipes in under
Bruce Cordell 44 thirty minutes.

Not only is Bruce a longtime game
Book Review: 500 Vegan
designer and author, he’s a
vegetarian with an eye on Recipes 59
By Madelyn Pryor
environmental issues.

A rock solid cookbook with a large
Featured Medical collection of delicious recipes
perfect for the home cook.
Professional

Jeff Novick, MS, RD, LN, LD
49

Jeff Novick is one of the most well‐
known vegan dieticians in the
world with a well‐deserved
reputation as a funny and
engaging speaker.


The Vegan Culinary Experience

What’s Cooking?

La Cocina Mexicana August 2010
I fell in love with food again this year
Publisher Jason Wyrick

when I discovered the beauty and
Editors Eleanor Sampson, diversity of truly authentic Mexican
Madelyn Pryor cuisine. Growing up in the Southwest,
Nutrition Analyst Eleanor Sampson

I had always flirted with it, frequent
Web Design William Snell & Jason Wyrick affairs that would last a meal or two,
Graphics Alex Searcy & Jason Wyrick but nothing more. Then I saw a simple

recipe for mojo de ajo and my mind

Reviewer Madelyn Pryor raced. I saw chiles and fruits and real corn tortillas and I happily
Contributing Authors Jason Wyrick fell under their sway. My passion for food was ignited. In a way, I
Madelyn Pryor felt like I was finally home. Vegan cuisine should be bold. It should
Liz Lonetti
Sharon Valencik
be full of flavor. It should be full of life.
Marty Davey
In this issue, you’ll find quite a few authentic‐style recipes as well
as some Mexican‐inspired cuisine. Mexican cuisine is filled with a
Photography Credits bounty of vegetables and fruits, so translating authentic recipes
into vegan versions was actually quite easy, and fun! It was hard
Cover Page Jason Wyrick not to keep writing. There’s so much to share!

Recipe Images Jason Wyrick
Madelyn Pryor Eat healthy, eat compassionately, and eat well!
Milan Valencik of
Milan Photography

Oaxaca Pictures Jill Nussinow

Cazuela Courtesy of La Tienda

Blue Agave, Flowering GNU Free Documentation
Agave, Chipotle Meco, License
Chipotle en Adobo,
Manzanos, Mulato,
Pasilla, Tequila Factory

Tomatillos, Jalapenos, Public Domain

Avocado Leaves, Creative Commons
Cascabels, Chipotle
Morita, Yerba Santa

Jeff Novick Courtesy of Jeff Novick
Robin Robertson Courtesy of Robin Robertson
Bruce Cordell Courtesy of Bruce Cordell
Jasmin Singer &
Mariann Sullivan Courtesy of Our Hen House

Frontera Salsa Frontera Kitchens Website
The Veggie Grill The Veggie Grill’s Website


Contributors

Jason Wyrick ‐ Chef Jason Wyrick is the Executive Chef of Devil Spice, Arizona's vegan catering
company, and the publisher of The Vegan Culinary Experience. Chef Wyrick has been regularly
featured on major television networks and in the press. He has done demos with several
doctors, including Dr. Neal Barnard of the PCRM, Dr. John McDougall, and Dr. Gabriel
Cousens. Chef Wyrick was also a guest instructor in the Le Cordon Bleu program. He has
catered for PETA, Farm Sanctuary, Frank Lloyd Wright, and Google. Visit Chef Jason Wyrick at
www.devilspice.com and www.veganculinaryexperience.com.
Madelyn Pryor ‐ Madelyn is a lover of dessert, which she celebrates on her blog,
http://badkittybakery.blogspot.com/. She has been making her own tasty desserts for over
16 years, and eating dessert for longer than she cares to admit. When she isn’t in the
kitchen creating new wonders of sugary goodness, she is chasing after her bad kitties, or
reviewing products for various websites and publications. She can be contacted at
thebadkittybakery@gmail.com or madelyn@veganculinaryexperience.com.
Sharon Valencik ‐ Sharon Valencik is the author of Sweet Utopia: Simply Stunning Vegan
Desserts. She is raising two vibrant young vegan sons and rescued animals, currently a rabbit
and a dog. She comes from a lineage of artistic chef matriarchs and has been baking since age
five. She is working on her next book, World Utopia: Delicious and Healthy International
Vegan Cuisine. Please visit www.sweetutopia.com for more information, to ask questions, or
to provide feedback.

Milan Valencik ‐ Milan Valencik is the food stylist and photographer of Sweet Utopia: Simply
Stunning Vegan Desserts. His company, Milan Photography, specializes in artistic event
photojournalism, weddings, and other types of photography. Milan is also a fine artist and
musician. Milan is originally from Czech Republic and now lives in NJ. For more information
about Milan, please visit www.milanphotography.com or www.sweetutopia.com.

Jill Nussinow, MS, RD, The Veggie Queen ‐ Jill is a Registered Dietitian and has a Masters
Degree in Dietetics and Nutrition from Florida International University. After graduating, she
migrated to California and began a private nutrition practice providing individual consultations
and workshops, specializing in nutrition for pregnancy, new mothers, and children. You can
find out more about The Veggie Queen at www.theveggiequeen.com.


Contributors

Liz Lonetti ‐ As a professional urban designer, Liz Lonetti is passionate about building
community, both physically and socially. She graduated from the U of MN with a BA in
Architecture in 1998. She also serves as the Executive Director for the Phoenix Permaculture
Guild, a non‐profit organization whose mission is to inspire sustainable living through
education, community building and creative cooperation (www.phoenixpermaculture.org).
A long time advocate for building greener and more inter‐connected communities, Liz
volunteers her time and talent for other local green causes. In her spare time, Liz enjoys
cooking with the veggies from her gardens, sharing great food with friends and neighbors,
learning from and teaching others. To contact Liz, please visit her blog site
www.phoenixpermaculture.org/profile/LizDan.

Marty Davey ‐ Marty Davey is a Registered Dietitian and has a Masters degree in Food and
Nutrition from Marywood University. She became a vegetarian in 1980 when she discovered
that the chemicals in American meat made them unsellable to Europeans. She and her
husband have raised their son as a vegan. She teaches nutrition and has a private practice
specializing in assisting clients transitioning to a plant‐based regime step by step. Her
website is www.martydavey.com.

Angela Elliott ‐ Angela Elliott is the author of Alive in Five, Holiday Fare with Angela, The
Simple Gourmet, and more books on the way! Angela is the inventor of Five Minute Gourmet
Meals™, Raw Nut‐Free Cuisine™, Raw Vegan Dog Cuisine™, and The Celestialwich™, and the
owner and operator of She‐Zen Cuisine. www.she‐zencuisine.com

Angela has contributed to various publications, including Vegnews Magazine, Vegetarian
Baby and Child Magazine, and has taught gourmet classes, holistic classes, lectured, and on
occasion toured with Lou Corona, a nationally recognized proponent of living food.


About the VCE
The Vegan Culinary Experience is an educational vegan culinary
magazine designed by professional vegan chefs to help make
vegan cuisine more accessible. Published by Chef Jason Wyrick,
the magazine utilizes the electronic format of the web to go
beyond the traditional content of a print magazine to offer
classes, podcasts, an interactive learning community, and links to
articles, recipes, and sites embedded throughout the magazine to
make retrieving information more convenient for the reader.

The VCE is also designed to bring vegan chefs, instructors,
medical professionals, authors, and businesses together with the
growing number of people interested in vegan cuisine.

Eat healthy, eat compassionately, and eat well.
Become a Subscriber
Subscribing to the VCE is FREE! Subscribers have access to our Learning Community, back issues, recipe
database, and extra educational materials.

Visit http://veganculinaryexperience.com/VCESubscribe.htm to subscribe.

*PRIVACY POLICY ‐ Contact information is never, ever given or sold to another individual or company

Not Just a Magazine

Meal Service
The Vegan Culinary Experience also provides weekly meals that coincide with the recipes from the magazine.
Shipping is available across the United States. Raw, gluten‐free, and low‐fat diabetic friendly options are
available. Visit http://veganculinaryexperience.com/VCEMealService.htm for more information.

Culinary Instruction
Chef Jason Wyrick and many of the contributors to the magazine are available for private culinary instruction,
seminars, interviews, and other educational based activities. For information and pricing, contact us at
http://veganculinaryexperience.com/VCEContact.htm.

An Educational and Inspirational Journey of Taste, Health, and Compassion

Marketplace
Welcome to the Marketplace, our new spot for
finding vegetarian friendly companies, chefs, authors,
bloggers, cookbooks, products, and more! One of the
goals of The Vegan Culinary Experience is to connect
our readers with organizations that provide relevant
products and services for vegans, so we hope you
enjoy this new feature!

Click on the Ads – Each ad is linked to the appropriate
organization’s website. All you need to do is click on
the ad to take you there.

Become a Marketplace Member – Become connected
by joining the Vegan Culinary Experience
Marketplace. Membership is available to those who
financially support the magazine, to those who
promote the magazine, and to those who contribute
to the magazine. Contact Chef Jason Wyrick at
chefjason@veganculinaryexperience.com for details!

Current Members

Rational Animal
(www.rational‐animal.org)
Farm Sanctuary
(www.farmsanctuary.com)
GoDairyFree.org and My Sweet Vegan
(www.godairyfree.org)
Marty Davey, MS, RD
(www.martydavey.com)
Sweet Utopia
(www.sweetutopia.com)
The Phoenix Permactulture Guild
(www.phoneixpermaculture.org)
Milan Photography
(www.milanphotography.com)
Jill Nussinow, MS, RD
(www.theveggiequeen.com)


Marketplace


Marketplace


Marketplace


Travel: Oaxaca Fits the Vegan Bill
By Jill Nussinow, MS, RD, The Veggie Queen™
Today while I was driving I saw a van with writing Taking the red eye anywhere can often leave one
on its window that read La Casita de La feeling out of it. And after a short nap in my room, I
Oxacaquena. The word below it that caught my eye was ready for lunch. Luckily, my family (of origin)
was tlayuda. I only know the allure of this word as I arrived the day before and had scoped out the
was recently in Oaxaca (wa ha ka), Mexico, which is beest place to hang out in the Zocalo (the plaza) to
about an hour flight from Mexico City but a world have a drink and light lunch. Preceding the meal,
apart. peanuts (cacahautes) with chili and lime are set on
the table. These tasty, salty treats get you primed
Oaxaca is a place where cultures clash and mix in
for beer (cerveza) or mezcal drinks. Best to avoid
an unbelievable way, especially when it comes to
the water, and order it in bottles, and the ice.
food. While history is great, food is immediate
Guacamole is served in almost every restaurant,
gratification. Prior to going, I got insight into the
accompanied by tasty (but not at all low fat or
food scene from those friends and family who'd
calorie) chips. You can easily get cooked beans, and
gone before me. Armed with my list and a small
a dish of peppers and onions as a topping to put on
guidebook discovered at Casa Ollin, the 10‐room
corn tortillas. One lunch down, and no problem
bed and breakfast where we stayed we ate and
with vegan eating so far.
drank well, and often.
That night for ease of eating, we went to a
recommend restaurant, La Olla which was a
favorite with a friend in the US and was
recommended by others who had been to Oaxaca.
The big draw there for me were the sizeable salads
made with salad ingredients which had been
disinfected which means that you don’t have to
worry about the water, germs and after effects,
which are not uncommon in Mexico. (You likely
have heard of turista. The effects are quite
unpleasant.) It is also home to a bed and breakfast
and cooking school where I had hoped to go.
(Turned out that the menu was not interesting
Casa Ollin enough to warrant the $60 per person fee.) The
vegetarian tamals and the nopal tacos without
I’ll do a short recap of some of the food and
cheese were not stellar but a step up from
highlights of this brief trip with links.
passable. Whenever possible, go with traditional

Oaxacan food. They use a native herb called chepil On my first walk around the market, I saw the
which is very tasty. tlayuda maker but was more intrigued by the
tostadas being made with all kinds of unusual
We ate at La Olla twice because we knew what to
offerings including beets (betabel), flor (squash
expect and ate other meals back in our haunt on
blossoms), hongos or champinon (mushrooms) and
the Zocalo or on the street at the local tlayuda
verdalago (purslane) and more. Andrea deftly
stand where on the good days we got what we
made these tostadas with so many toppings, all for
wanted and the other times hoped that they
15 pesos, which is just over a dollar. (When I was
wouldn’t call us gringo to our faces and would
there the exchange rate was 12 pesos to the
serve us something. The latter treatment occurred
dollar.) I considered the kim chi pancakes and
on a night right after a heavy
other baked goods made by a
rain when it was quite late. It
Korean family but I passed on
wasn’t the usual.
those, too. The tlayuda would
Markets have to wait until I was hungry
again.
Let me back up to what a
tlayuda actually is and where I
first saw someone making one.
I left the market satisfied and
Make sure that you inquire
with a bag of the ojo de cabra
about the lard if you want to be
beans which needed to be picked over due to
sure that you are getting the vegan version. They
organic bugs that I didn’t want to have traveling
are a large shell like a fresh tortilla, except oblong,
with me. This may be an issue with all dried
that are cooked on a comal and filled with your
produce items purchased in Mexico. To solve the
choice of sauce (mole is incredible) and fillings. My
problem, freeze them when you get home and
first instance of watching someone making this
keep them in a cool, dry place. I recommend
typical street food was at the Saturday Pochote
inspecting them every once in a while.
market which is small and has mostly organic
vendors. The offerings ranged from ojo de cabra We trekked to the other big markets beyond the
frijoles (dried beans) to guanabana, a tasty tropical Zocalo to check out their offerings and found
fruit which was offered by a woman named chocolate, mole powders and paste, fruits,
Christina who was originally from Switzerland and vegetables, and more there. They also have huge
has a small meat sections so head the other way when you see
farm outside them. They are gross. Also, beware of the
of Oaxaca chapulines which are fried grasshoppers that they
city. She told offer ubiquitously. Even if you skip them, be
me that she forewarned that the special salt that they serve
has a lot of with the mezcal and lime contains chapulines. Ask
variety but if you don’t know and want to.
just a small
Other Meals and Drinks
amount of
many things. For the fanciest dinner in town, head to Casa
Oaxaca. It’s quite upscale and more expensive. The


outside deck up a set of very narrow stairs is very slow, and this goes for the service as well. The
spectacular and would make a wonderful place to special of the day was only about $6 US and
have a cocktail pre‐dinner. The menu at Casa included coffee and mezcal.
Oaxaca has a few vegetarian and vegan offerings. I
Snacks and Other Food
had a tasty green salad with a sweet and tangy
hibiscus (jamaica) dressing, topped with nuts. If you want some artisan bread stop by El Pan
bakery. It’s bread as good as what you’d find in a

good American bakery with a whole bunch of
offerings.
They also had a luscious black bean soup, and
vegetarian tamales. Always be sure to ask if there is
cheese in any and every dish. They try hard to get it
in there, it seems. This meal will likely cost you up The market and street food highlights were the
to $20 to $25 per person while most other meals fresh fruit offerings. A large incredibly sweet
will be in the $10 to $15 range. pineapple was purchased for $2 US. On the street, I
procured sapote and cherimoya for about 50 cents
A great place to stop for drinks is Las Danzantes
each. Vendors peel mangoes for you from their
which has an interesting and hip atmosphere and a
street cart. In the morning, steet carts offer fresh
retractable roof which they opened while we were
squeezed orange juice.
there. The passion fruit margarita was quite tasty
and they offer a range of different mezcal drinks I also adored the
next to their water feature. We heard that the food sweet puffed
wasn’t very good so stuck only with drinks there. quinoa, pumpkin
seed or dried fruit
Our last lunch was eaten
bars that you can
at La Biznaga where we
purchase on the
tried to eat the prior
street and at any
night but opted out as
market. They also
there was an hour wait
have bags of
at 8 pm. The margaritas
roasted pumpkin
are huge and strong
seeds for sale for
there so be careful.
5 pesos each.
There are many vegan
These types of
choices if you request no
natural snacks are abundant but be sure that you
cheese in your dishes. They say that their food is
see what you are really getting because the size of

these varies a lot. I got fooled once and that’s all. The Author
I was quite amazed with the quality and range of Jill Nussinow is a Registered
vegan food offered in Oaxaca. I liked it so much Dietitian, cookbook author of The
that I am considering taking a group there next Veggie Queen™: Vegetables Get
spring on a tour. If you are interested, please send the Royal Treatment and stars in
me an email. the DVD Pressure Cooking: A
Fresh Look, Delicious Dishes in
Simple Soft Tacos
Minutes. She’s available to do
This is more an idea based on what I ate in Oaxaca, cooking classes and workshops
rather than a recipe. throughout the US. She hopes to take a number of
groups traveling next year. This October she will be
I use Food for Life Sprouted Corn tortillas and fill teaching classes at Rancho La Puerta Spa in Tecate,
them with black beans, avocado or guacamole, Mexico. You can find Jill at
sauteed mushrooms, onions and red peppers and www.theveggiequeen.com.
top it al with cilantro. I add sautéed nopal (cactus)
if I have it and some hot sauce or a bit of mole.
Mole requires time to make and most people, even
those from Oaxaca living here in the US, buy
already prepared mole. Add your favorite
vegetables to these tacos and if you want to be
really decadent, sprinkle with some Daiya
mozzarella style cheese which is much closer to the
Oaxacan cheese than the cheddar style will be.

Tips and Techniques for the
Cocina Auténtica

Each culture has its own cooking techniques and the ingredient until the entirety has developed that
Mexican cuisine is no different. With just a few look. That’s the sign that you’re done. If you’re
tricks, you can make your meals superb and save roasting chiles, don’t forget to peel and deseed
yourself a few headaches while you’re at it! them when you are done!

Pan Roasting You can roast onions, garlic, tomatoes, tomatillos,
chiles, squash, carrots, and any other non‐starchy,
Usually when we think of roasting, we think of the solid ingredient. Make sure that if you have a large
oven. However, you can achieve a roasted, ingredient, like an onion or squash, that you cut it
caramelized texture straight in the pan. If you live into pieces no deeper than 1”. They can be wide
in the South or Southwest, that’s particularly and they can be long, but if the height is too much,
important because turning your oven on during the the ingredient won’t adequately roast all the way
height of summer is decidedly unfun! through. When roasting garlic, leave the paper on
the garlic. It helps protect the edible clove inside.
To start, you’ll need a dry, heavy pan (heavy,
because it conducts the heat more evenly), Toasting
preferably a comal or an iron skillet. Bring the pan
to a medium heat, then add your ingredients. The Toasting dried chiles and spices activates their
more surface area of an ingredient you can expose essential oils and deepens their flavors. In Mexican
to the direct heat of the pan, the faster and more cuisine, unlike many other cuisines, however, a
evenly your ingredients will roast. This usually isn’t little charring of those ingredients can be ok. This
a problem unless you are roasting some chiles that is particularly true with peppers. In fact, the color
have a rippled texture, like a poblano. The best of mole negro is said by some to come from the
way around this is to look for chiles that are as flat charring of the peppers and seeds.
as possible, but that’s not always feasible. If you
have a more textured chile, gently press the chile When toasting ingredients, you’ll generally want
down as it roasts. As the chile softens, it will lay your pan just below a medium heat and like pan‐
flatter against the pan, giving it a more even roast. roasting, this works best in a comal or iron skillet,
though any heavy pan will do. With dried spices,
Your ingredients will develop some charring as they toast them to the point where they start to change
soften, which is part of the flavor of pan roasted color, but not to the point where they char. Slowly
veggies. Look for some blackening, softening, and and gently stir the spices as they toast and be
caramelization. When you see that develop, turn ready to get them out of the pan as soon as they

are done. Even if you turn off the burner, the pan The Author
will still be hot and will still continue to cook the
spices. Remove the spices and then grind them in Chef Jason Wyrick is
either a molcajete or a spice grinder. With dried an award winning
chiles, you can lightly toast them or toast them all vegan chef and the
the way to the point where they develop a little owner of Arizona's
blackening (not a lot, just a little). If you take them only vegan catering
all the way to the char point, you’ll need to add company, Devil
one more step, which brings us to rinsing. Spice. Serving the
state since 2004 as both a caterer and a prolific
Rinsing vegan culinary instructor, Chef Jason has garnered
local and national attention. He was chosen as
Rinsing certain ingredients is integral to good vegcooking.com's October, 2005 Chef of the Month
Mexican cooking. Charred seeds and peppers will and has been featured in the Arizona Republic and
lose much of their bitterness when they are rinsed. on ABC's local morning show, Sonoran Living Live.
More common, though, is the rinsing of chopped Formerly a diabetic, Chef Jason approaches vegan
onions. Onions have two enzymes that activate cuisine from both a health and ethical standpoint
and work together when an onion is cut to release with an eye for taste and simplicity.
a volatile gas that causes eye irritation and
indigestion in some people. Rinsing the onion
rinses away some of these enzymes from the cut
section of the onion before they have a chance to
do their magic, keeping the tears from your eyes
and the cheap restaurant smell out of your house!


Cazuelas, Comales, and
Molcajetes

You certainly don’t need any special equipment to these still work just as well as the pure basalt ones.
make great Mexican cuisine. A set of pots, pans, The hand held tool, called a tejolote, is typically
and knives will do, but there is some gear that will made of the same material as the molcajete.
definitely make your time in la cocina more fun! Molcajetes are most famous for their use in making
Not only are these kitchen pieces more fun, they’re guacamole. The wide shape and rough texture of
ideal for developing truly quintessential Mexican the bowl make it ideal for building up layers of
sabor (that’s flavor for you gringos) for some of this ingredients and then quickly mashing the avocado
issue’s dishes. and stirring everything together. Ingredients can
be ground into a paste or simply pressed, forcing
This cookware isn’t just about creating good food, certain flavors to the surface and leaving other
however. It’s about creating an experience. ones beneath (as opposed to a food processor or
Nothing says fiesta more than the aroma of mole blender, which simply chops or purees ingredients
slow‐cooking in a cazuela, or guacamole served in a and doesn’t really alter their flavors). This works
molcajete, or corn tortillas warming in a comal, or just as well for different salsas and a guacamole
peppers roasting on the grill. Invite some friends and salsa that takes advantage of the techniques
over to share the rustic beauty this traditional available in a molcajete will taste qualitatively
cookware brings to a warm gathering of close different than ones that are blended or chopped.
companions. Good friends centered around good In fact, I’ve even known some people that disliked
drinks and good food is what true Mexican cuisine guacamole (yes, it’s possible; I don’t understand
is all about. how, but it is) fall in love with molcajete‐fashioned
guacamole built up with a simple rough chile and
Molcajete garlic paste (see the Guacamole recipe later in this
issue!).
A molcajete is
basically a Try pressing diced onions and fresh chopped herbs
mortar and and creating roasted chile and garlic pastes in your
pestle, but with a molcajete to get a quick example of what you can
wider and shallower bowl than more common do with this incredibly versatile vessel. You may
versions. Traditionally made from basalt, notice that the pastes you make are not entirely
molcajetes are fairly rough, making them ideal for uniform, an advantage since it means each bite of
quickly turning ingredients like roasted garlic and what you make in the molcajete will be subtly
roasted peppers into pastes. Some versions are different than the ones before. Finally, your
now made using a mix of basalt and concrete, but

molcajete isn’t just for food prep. It makes a Cazuelas
beautiful serving dish!
A cazuela a
You can purchase molcajetes at some Mexican Spanish‐style
markets and specialty stores and, surprisingly, you terra cotta piece
can also purchase them at Macy’s. Be aware when of cookware
you purchase one, though. They are made of rock designed for
and that means they are quite heavy. making stews and
sauces. In
Comales and Iron Skillets Mexican cuisine,
cazuela from la tienda
they are the perfect
Traditional comales are wide, very shallow skillets vessel for making mole and slow‐cooking hearty
made from fired, unglazed clay, though some are stews. Unlike comales, cazuelas are glazed, which
now made from iron. They are used to cook gives them a bit of a non‐stick quality. Like
tortillas, toast dried chiles, and pan roast garlic, comales, they need to be heated slowly to avoid
onions, fresh chiles, tomatoes, tomatillos, and cracking and they retain heat quite well, cooking
anything else dishes evenly and leaving them sizzling in the “pan”
you want to when served on the table, and you can, and should,
roast! It’s serve your food directly in the cazuela. Its charm is
basically a unbeatable!
Mexican‐
style griddle. When using your cazuela, bring the heat up slowly
until it is at the right temperature for your food
black clay comal
Clay comales retain heat and only then should you add your ingredients.
for quite a while, but they need to be heated Note that you can use your cazuela on a stove top,
slowly to avoid cracking them. That slow heating, in the oven, and over a wood fire. Make sure that
while requiring some patience, has an advantage in you do not allow wet ingredients to dry out in the
that a well‐made comal will conduct heat evenly, cazuela or else you will end up with some of that
and when coupled with the slightly rough texture baking into the glaze. If it happens, it’s not the end
of unglazed clay, creates tortillas and other of the world. Your cazuela will simply have a well‐
flatbreads toasted to perfection. Iron ones do not used look.
take as long to heat up, but they are not quite as
delicate on the food. Speaking of glazes, most cazuelas have a lead glaze,
and that makes me nervous. However, La Tienda
Unfortunately, clay comales are difficult to find manufacturers an impressive and excellent line of
outside of Mexico, but do not despair! An iron cazuelas that are lead free.
skillet or griddle can easily take its place and works
exactly like an iron comal. Tortilla Press

Absolutely necessary for making your own tortillas
(unless you’re crazy enough to roll them out by
hand), a good tortilla press should be heavy with a

smooth hinge action. These come in a variety of The Author
materials and price points, from light aluminum to
cast iron to wood. The light ones are difficult to Chef Jason Wyrick is
control and make substandard tortillas. Go for an award winning
something heavy. The weight will more evenly vegan chef and the
press down the tortilla dough and do a lot of the owner of Arizona's
work for you. Make sure to get one that fits the only vegan catering
size of tortilla you want to make, as well. A large company, Devil
press that makes burrito‐sized tortillas can make Spice. Serving the
taco‐sized ones, but it is a bit harder to control. state since 2004 as both a caterer and a prolific
The right sized one will do most of the job for you. vegan culinary instructor, Chef Jason has garnered
When using your tortilla press, place a sheet of vegcooking.com's October, 2005 Chef of the Month
plastic wrap on the bottom, then place the tortilla and has been featured in the Arizona Republic and
dough just off‐center on ABC's local morning show, Sonoran Living Live.
towards the hinge, then Formerly a diabetic, Chef Jason approaches vegan
cover with another sheet cuisine from both a health and ethical standpoint
of plastic wrap. This keeps with an eye for taste and simplicity.
the dough from sticking to
the press and you can
reuse the plastic wrap for each new tortilla. If you
are using a metal press, make sure you wash it and
then dry it right away to avoid rusting.

These can be found at most kitchen stores and an
online search will bring up a host of tortilla presses.


Uncommon Ingredients
Common in Mexico doesn’t necessarily mean sassafras, and peppery tones. The leaves are large
familiar elsewhere and sometimes even familiar in enough that they can be used to wrap tamales and
one region of Mexico doesn’t translate into oft flavor them and yerba santa is an integral
used in another! Below is a list of less than component to mole verde. Although it can be
common Mexican ingredients used throughout this found dried, it is more commonly found and used
issue. Note that these are only the ingredients fresh. Look at your local Mexican market for yerba
used in this issue. Take a trip to a Mexican market santa or if you live in a warmer clime, check out
and you may run into annatto seeds and paste, some of the better nurseries in your area.
avocado leaves, lengua de vaca leaves, and a host
of other ingredients! I strongly urge you to take a Mexican Oregano: Mexican
trip to such a market not only to find the oregano is actually not
ingredients from this piece, but to explore some related to oregano, but
other foods with which you may not be familiar. rather verbena. However, it
has a flavor profile very
Epazote: Epazote is a leafy similar to Greek oregano
herb that has a strong, aromatic with added eucalyptus
quality reminiscent of anise. It notes. This herb is most commonly found dried
is often simmered with beans, and can be found in most stores with a decent
though it can certainly be used spice selection. You can sometimes find it fresh,
to flavor other dishes like though even at Mexican markets, dried is more
tamales, quesadillas, and soups. prevalent.
Dried epazote is usually available at most spice
stores, but fresh will be readily available at any Avocado Leaves: Avocado
Mexican market worth its salt. Some recipes leaves are used in much
substitute oregano for epazote. While they are the same way as bay
fairly different flavors, oregano is still strong leaves, but like many
enough to impart a heavy herbal flavor to a dish. If Mexican herbs, it has a
you can find epazote, however, it’s the way to go. high aromatic note to it
reminiscent of anise. In fact, it’s close enough that
Yerba Santa (Hoja Santa): a pinch of anise can be used in a dish to impart a
Yerba santa means sacred flavor similar to mango leaves, though avocado
herb in Spanish and is also leaves definitely make a better choice when called
known as hoja santa, or for. These are easily found dried in Mexican
sacred leaf. It has a very markets and if you live in a region that produces
complex flavor, combining avocadoes, you can pick them right off the tree.
high aromatic anise‐like notes with eucalyptus,

Pepitas: Pepitas are Ibarra is sold at just about every Mexican market
generally pumpkin and can be ordered online.
seeds, though they can
come from other types
of squash. They are Tomatillos: Tomatillos are
usually green in color tart and crisp and
and can be found raw, although their name
toasted, and toasted and salted. They are often sounds like tomato, they
eaten as snacks or used as garnish and are integral are more related to the
to making pipian, a sauced thickened with pumpkin gooseberry. They have a
seeds. There flavor is soft and lush and not papery wrapping nestled around the fruit. As the
overpowering like other pumpkin seeds. They have fruit ripens, it pulls away from the paper. A
achieved recent popularity and can be found at tomatillo in which the paper has drastically
places like Trader Joe’s, Whole Foods, and even separated from the fruit indicates a fruit that is
some conventional markets. either bad or will soon be bad. When working with
tomatillos, wet your fingers before peeling them.
Piloncillo: Piloncillo There is a sticky film between the fruit and paper
derives its name from its and it will cause the paper to stick to your fingers
pilon shape. It’s made by unless they are wet. Like many Mexican
evaporating cane juice and ingredients, these have gained recent popularity
has a taste very and can often be found in conventional markets.
reminiscent of brown sugar with lots of caramel
notes. Piloncillo can be grated, shaved, sliced, or Plantains: Plantains
used in large chunks. If you can’t find piloncillo, are basically dense,
you can substitute brown sugar with a tiny touch of large bananas with a
molasses or just straight brown sugar. However, it very thick skin.
has become common enough that it is sometimes Plantains are eaten
available outside of Mexican markets. green, very ripe, and
somewhere in between. Unripe plantains are
Mexican Chocolate: incredibly starchy and are more reminiscent of
Mexican chocolate is made sweet potatoes than bananas while very ripe
from bitter dark chocolate plantains are soft and sweet, perfect for dessert
with a touch of cinnamon. dishes. As a plantain ripens, its skin blackens, so
Traditionally, this don’t hesitate to purchase plantains with large
chocolate was swaths of black on them. Ripe plantains are easy
unsweetened, but now to peel. Simply cut a slit through one side of the
sweetened versions are also sold. The most plantain, trying to get just through the skin, and
popular brand is Ibarra, sold in disks that can be gently pop the plantain out of the skin. Ripe ones
broken into wedges. If you can’t find Mexican are more difficult. They should be cut the same
chocolate, substitute semi‐sweet dark chocolate way, but you may need a paring knife to
with a touch of ground cinnamon. Fortunately, completely separate the skin from the edible
plantain. If you need to sweeten semi‐ripe

plantains, they can be baked, which develops their
natural sugars. Plantains are great for balancing
out the heat of chiles and providing a hearty
texture to your dishes.

The Author
Chef Jason Wyrick is
an award winning
vegan chef and the
owner of Arizona's
only vegan catering
company, Devil
Spice. Serving the
state since 2004 as both a caterer and a prolific
vegan culinary instructor, Chef Jason has garnered
vegcooking.com's October, 2005 Chef of the Month
and has been featured in the Arizona Republic and
on ABC's local morning show, Sonoran Living Live.
Formerly a diabetic, Chef Jason approaches vegan
cuisine from both a health and ethical standpoint
with an eye for taste and simplicity.


Glorious Chiles!
It’s nearly impossible to talk about Mexican cuisine signs the chile is bad. It should have a bounce to it.
without talking about chiles and while I like to Chiles on their way out will simply feel flat and
achieve impossible tasks (though I guess that limp. The rule is, the tighter the flesh, the fresher
makes them possible), not giving chiles their due the chile. After rifling through the chiles, make
seems sacrilegious. Of course, there are so many sure you wash your hands thoroughly! Capsaicin,
chiles, several tomes could be written on the the compound that makes chiles hot, can get on
subject. Not wanting to subject you to such an the skin of the chile and you don’t want to touch
exhaustive work, I’m limiting the discussion to anything delicate with capsaicin on your finger tips.
those chiles used in this issue. First, though, a bit
on selecting and working with chiles. Handling Chiles

Choosing the Right Chile Most of the heat resides in glands inside the chile
on which the seeds grow. These look like white
Dried chiles are the easiest to purchase. They’re membranes that run inside the chile and become
common enough, though some of the specialty larger the closer they are to the stem. To remove
ones can only be found at Mexican markets or much of the heat of the chile, carefully use a paring
specialty stores. Sold in bags or bulk bins, these knife to cut these out. If you have a roasted chile,
chiles need a quick inspection before purchasing if you can slice it open and scrape away the hot
you plan on toasting them or rehydrating them, if “membrane” and seeds, but you don’t want to do
only because dried chiles sometimes end up this before roasting the chile. If you are heat
getting crushed, especially in bulk bins and they are sensitive, you may want to wear gloves before
easier to rehydrate and toast if they are whole. If handling the chile. Again, don’t touch anything
you’re going to grind them into powder, don’t delicate after working with chiles without
worry about it. Also, make sure that the right chile thoroughly washing your hands and if the chile was
is the one being sold. The most common particularly hot, that capsaicin residue will still
mislabeling is between ancho and pasilla chiles. remain on your fingers for several hours.
Anchos tend to be wider and larger than the
smaller pasillas and anchos, when viewed with a Drying Chiles
direct light source behind them, have a dark cherry
red color. Fortunately, most chile sellers are If you love simply watching one ingredient turn into
starting to differentiate between the two items or another or you simply have a passion for chiles,
simply labeling their bags anchos/pasillas and drying your own is an incredibly fun exercise; one
providing a mix of the two chiles. that requires patience, but is well worth the wait.
If you live in a hot, dry climate, like the American
When choosing fresh chiles, look for a tight skin Southwest, you can leave your chiles outside and
that doesn’t have any dark splotches. Those are they will dry on their own. In fact, if you grow your

own chiles in these climes, they will dry right on For an in‐depth look at smoking and drying chiles,
the plant. Leave them in the sun, but put a thin check out Liz Lonetti’s article in this issue,
shade screen a couple inches over them. If you “Mesquite Smoked Chile Peppers.”
don’t, there is a good chance they will get sun
scalded. While the chile isn’t ruined and the flavor Roasting Chiles
is still fine, direct intense sunlight will destroy all
the pigmentation in the chile. After several days, Roasted chiles are simply heavenly. Lush, full of
you should end up with leathery chiles. After flavor, sweet, and absolutely delectable, these
several more, they will be crumbly. For an chiles are the workhorses of many sauces and
experiment, take a poblano pepper and leave it out soups. You can roast these on the grill by placing
to dry. In several days, your poblano will have them over the hottest part of the grill. Once the
turned a dark red color and will have become an skin has mostly blackened, rotate the chile, but be
ancho! careful not to leave it on too long after the
blackening stage or that blackening will happen to
A food dehydrator also works works well for the chile flesh instead of just the skin. When that
dehydrating chiles, though you don’t want to crank happens, you’re chile is ruined. Grill roasting has
the heat up on the dehydrator unless you want a the advantages of quickly roasting the chile and
caramelized taste to your chiles. That’s not a bad giving it a subtle smoky flavor.
thing, it’s just a different flavor than a chile that
was dried over a very low heat. You can mimic the grill by roasting chiles directly
over a gas burner. There are special grill pans that
Smoking Chiles fit over the burner or you can hold the chile over it
with a long set of tongs. Crank the heat up to
Once your chiles are dried, you can smoke them. medium high or high and watch your chile quickly
This is the perfect way to create your own roast. You don’t get the nice smoky flavor from the
chipotles, but you can smoke just about any chile. grill, but you don’t have to wait for your grill to
For a traditional smoky taste, use mesquite wood. heat up either.
If you want a slightly sweeter smoke, try apple
wood and if you want a BBQ flavor, go with The oven also works, though it’s my least favorite
hickory. Follow the instructions on your smoker method. Turn the oven to 475 and place the chile
and plan on leaving your chiles in it for 2‐3 hours. directly on the rack, not on a baking sheet, closest
You can always leave them in longer, but chiles are to the heating element. Once one side blackens,
very absorbent and don’t need massively long gently turn it to the other side by rolling it along
smoke times. the rack. Be careful that it does not pop open or
chile juice will spill onto your oven. You can
If you have been using your grill, you can both dry mitigate this by having a sheet of foil on a rack just
and smoke your chiles. Once you are done with below the chile. Even if it means bumping your
your grill and it is slightly warm, but not hot, place chile up one rack, it’s worth it to keep from having
fresh chiles on the top grill rack and leave them in to clean burned chile juice off your oven!
there for at least 12 hours. Many of them will dry
in the residual smoky environment of the grill and Finally, you can pan roast the chile. Use a heavy
will pick up lots of good smoky flavor. pan, like an iron skillet, and turn the heat to

medium. Lay the chile in the pan and simply rotate clear, crisp note to them. Serranos are usually
the chile to blacken all sides. While you don’t get found fresh, though sometimes pickled as well.
the smoky flavor from the grill, you do get a nice
caramelization from the chile. Poblano: Poblanos are
large green chiles with a
In all cases, you should make sure to leave your medium heat,
chile intact when roasting it. Do not cut it open or sweetness, and a full‐
it will not properly roast. When you are done bodied flavor. They are
roasting your chile, place it in a bowl and cover it semi‐flat with a rolling
with a cloth. Allow it to sit for about 15 minutes. skin. They are primarily roasted and stuffed,
This lets the chile cool down and the residual steam though they make an excellent chile paste and lend
in the bowl helps the blackened skin more easily an incredible flavor to salads and some dips when
pull away from the soft flesh. used fresh.

Frying Dried Chiles Manzano: Manzanos have a
sort of boxy shape and are
Some recipes call for dried chiles to be fried. This fairly short, orange chiles.
quickly activates their essential oils and lightly With thick skins, they are
caramelizes the chile. To fry a dried chile, heat a difficult to dry, so they are
pan to a medium heat and add just a touch of oil. mostly used fresh. They give
Fry each side for about one minute. Do not salsas quite a bit of heat and a
overcook them or you will not only end up with a robust fruity flavor. The seeds of the manzano are
harsh taste, but you may release too much black, so don’t be alarmed when you cut one open.
capsaicin into the air and that can cause irritation.
Chile de Arbol: These
Types of Chiles thin, dried chiles are hot!
They are about 2‐3” in
Jalapeno: Jalapenos are length and are commonly
short, squat chiles that taper used to heat up soups or
off at the end. They have a are ground used to spice
medium heat and can be up sauces.
found just about anywhere.
Red jalapenos are a bit Ancho: Anchos are the
hotter than the green ones, dried version of the
but also sweeter. They can be found fresh and poblano, with a wide
pickled. (hence the name),
wrinkly flesh and a dark
Serrano: Serranos are small cherry color. They have
thin chiles, usually about 2‐ a light caramel note and a medium heat. They are
3” in length and are used for chile powder, cut into strips, used in
significantly hotter than sauces, and used in moles.
jalapenos. They have a

Mulato: Mulatos are The Author
similar to anchos, but
without as much of the Chef Jason Wyrick is
fruity flavor. They too are an award winning
used frequently in sauces vegan chef and the
and moles. owner of Arizona's
only vegan catering
Pasilla: The pasilla is a company, Devil Spice.
thin, dark, shriveled dried Serving the state since 2004 as both a caterer and a
chile that looks like an prolific vegan culinary instructor, Chef Jason has
elongated raisin. It is the garnered local and national attention. He was
dried form of the chile chosen as vegcooking.com's October, 2005 Chef of
chilaca and has small amount of heat and a very the Month and has been featured in the Arizona
robust, carmamel flavor. It is mostly used in sauces Republic and on ABC's local morning show, Sonoran
and moles. Living Live. Formerly a diabetic, Chef Jason
approaches vegan cuisine from both a health and
Cascabel: Cascabels are ethical standpoint with an eye for taste and
small, dried chiles with a simplicity.
circular shape that rattle
when shaken. They are
hot, but not overly so,
and have a strong nutty flavor.

Chipotle: Chipotles are
smoked, dried jalapenos.
The two major types of
chipotles are chipotle
morita and chipotle meco.
Chipotles morita has a
heavy flavor and a dark red chipotle meco
shriveled skin. Chipotles meco
has a papery brown skin and a smokier, more
nuanced flavor. Moritas are
more common, though
chipotles en adobo
chipotles meco can easily be
found in most Mexican
markets. You can also find
chipotles in adobo, a thick
marinade that makes for a
wonderful addition to sauces.
chipotle morita


Agave: Sweetness through the Millennia
By Marty Davey, RD, MS
It’s just another story of liquor and
love.

Mayatl, the mezcal goddess, falls in
love with a warrior. Her body is the
shape of the agave plant with 400
breasts. The warrior feels that he is
not worthy of her. To strengthen
him, she has a special potion from
one of the 400 breasts to quench
her handsome hero. It was agave
sap she fed him. Unfortunately, the
legend ends there. We are left with
an unfinished romance novel.

History picks up the story that agave
hails from valleys that lie beside the
volcano at the heart of the Tequila
region in Mexico. This was home to a highly As you can see Maguey is one of the more common
developed society around 200‐350 BC. We have names of agave. The plant lives about 15 years on
clear records of agave being used by this culture average. The life span culminates in a flower
and some evidence of use with their neighbors to preceding its death. The plant has been thought to
the south. have mystical powers since it is one of the rare
desert flora which produces liquid. The liquid is
Quite possibly the Buddhist monk, Hwei Shan called aguamiel from the Spanish word agua for
landed in North America in 499 AD. That’s about water and miel for honey. This “honey water” can
1000 years before Columbus. Supposedly, he be harvested in a sustainable process and prolong
named the new continent, Fe Sheng, the Chinese the life of the plant. The sap is collected and then
word for blue agave. i goes through an enzymatic process akin to honey
becoming a thicker consistency.
Here are some other names for the domestic
agaves: (common names are in parentheses): Agave was a flavoring agent for daily dishes as well
Agave zapota (sapodilla), Agave atrovirens as being the sweetener of choice for hot chocolate.
(maguey), Agave fourcroydes (henequen), Agave Nuts and seeds were sweetened with it and given
latissima (maguey). Agave mapisaga (maguey). as gifts.
Agave sisalana (sisal) and Agave tequilana (tequil
maguey). Natives of the northern valley of Mexico employed
the plant as a medicinal balm as well as a vinegar,
syrup, rope, fabric, timber, needles and nails. The

fiber, the juice, leaves, roots, even the ash from the prohibition. Public drunkenness was frowned upon
burned roots was used. A type of paper was made with very strict penalties such as beatings.
on which laws and depictions of life were recorded
to help modern day archeologists to understand There is a custom for a man without sons. The man
these older civilizations. ii must process six plants, Tlyaol is the preferred
strain, and make a special pulque. This would
Currently, agave nectar is a very controversial make his semen potent for creating sons. There is
sweetener due to its high fructose properties. The no evidence that it actually worked, but could have
amount of the sugar called fructose is higher than been fun trying. Pulque was used by women
what is found in high fructose corn syrup. during menstruation and lactation. Although the
However, its historic use concerns itself most with reasoning behind this is uncertain.iii
its fermentation properties beginning with Pulque
which is recorded around 1000 A.D. Distillation of alcohol in Europe goes back to the
13th century. However, the distillation process of
Pulque is a fermented agave product attributed to agave is hard to distill.
Mayatl’s husband, Petecatl. [Guess he wasn’t the
warrior] Legend has it that an agave plant was split The town of Tequilla was won by Cristóbal de
by a lightning bolt and fermentation ensued. This Oñate in 1530. Originally named Chiquihuitillo, [try
type of milky beer doesn’t take long to ferment and saying that after a glass or two of mezcal], the
is very potent. It has a percentage of alcohol of 4‐ bows and arrows of the native Mexicans was no
8%. The average beer sold today is around 3%. match for the Spaniards modern weaponry. The
town became a central distillery for mezcal. Using
Although the agave was the natural flow of brooks, small stills were set up
a part of rituals, the around the area.
exact role in religious
ceremony is debatable. Unfortunately, the town folded. But the drink lived
The consensus of data on and became the beverage of choice at the
collected for this article America’s Fair of Candlemas of San Juan of the
shows that even though Lakes in the 1540’s.
agave thorns were used
by priests, the main We know that some type of distillation process was
agave use in liturgy was done by Filipinos attempting to create a coconut
as beer. brandy in the 1540’s. The Conquistadors also had
means to distill, but appeared to be more
Pulque was drunk mainly interested in fermenting beer.
by the priests to keep
them in the mood for The importation of commercial Arab alembic stills
the human sacrifices, made of copper in the late 16th century seem to
cannibalism and other turn the tide. Originally brought in to distill sugar
ceremonies. It was cane for rum production, they were used to make
thought that drinking mezcal, a distillation of specific agave saps. In fact,
pulque would allow you these stills are use in many parts of Mexico by
to speak to the gods. [I may have felt that myself small moonshine producers.
at times.] The average citizen was not allowed to
drink the elixir except during the “Days of the Soon the genus of the agave began its cultivation in
Dead”. Elder citizens were not subject to this the Old World. Cultivation of the agave fibers, not
the drink, spread to Asia and East Africa.

By 1571, the Filipinos had created a distilled liquor During the 20th century, a number of deaths due
from the agave. to toxins in contaminated pulques led the Catholic
church to demand the government restrict the
Meanwhile, Spain had sent grapes to create pulquerias [pubs] on hours and enhancements such
vineyards. A perfect crop for a dry climate. In as music, chairs and even windows. However, this
short order, the wine industry flourished and no did not decrease the alcohol abuse or toxemia
wines needed to be imported from Spain. associated with imbibement.

But when is a wine, not a The 1950’s brought a Dr.
wine? When Don Pedro Manuel Gamio to the
Sanches de Tagle, Marquis of underclass. His mission was to
Altamira and Caballero de la have them plant soy beans to
Orden of Calatrava gets a hold supplement the protein in their
of it. He is called, “the father diet and decrease pulque
of tequilla”. In 1600, he consumption. His efforts were
establishes the first tequila not successful.
factory. The product of the
factory is taxed as “Mezcal Today, pulque is virtually
Wine.” No limes or salt. unknown to younger Mexicans.
There are pulquerias, but they are
The taxes paid from the mezcal went Old-style tequila factory rarely publicized to the urban public or
to public works projects. It also helped tourists.
establish production standards for the drink which
without the standards could be as detrimental to Agave nectar, on the other hand, is showing to be
your health as a backwoods still of moonshine. real money maker. As stated earlier, it has been
toted by the natural food market to be a sweetener
The moniker, tequila, may have come from the of choice although it has more fructose than high
Ticuilas, a native tribe in the community of Tequila, fructose corn syrup. Unless one is very sure about
established in 1656. the processing, there are almost no vitamins and
minerals left in the product purchased in the
The marriage in Mexico of the Filipino method of grocery store. Some agave is processed with
distillation and native plants grew during the 17th hexane, a toxin. After much discussion with many
and 18th centuries. The preferred method of of my dietitian colleagues about the fructose and
imbibing the drink was in a “cernito” or “caballito”. hexane issues, there was a general consensus that
These were bull’s horns. A bull’s horn ends in a we treat this as any other sweetener‐‐ restrict
pointy tip, thus forcing the drinker to finish the quantity of use. There were no strong studies
liquid because there was no way to put the tequilla showing adverse effects of the minutiae of hexane
container down. It became a parlor game of pass used which was summarily removed from the end
the horn. product.
In the 19th century, land ownership became Cinco de Mayo translates to Mexican food with
smaller and smaller. The burgeoning populace Margaritas in my house. We will honor the history
were peasant workers who drank pulque. The of the people with the native foods, including
shrinking number of owners drank wine or cognac. derivatives of agave. However, we’ll keep
Workers were allowed to be drunk on Mondays ourselves from living among the Day of the Dead.
just to keep them working under inhospitable
conditions.

The Author
Marty Davey is a
Registered Dietitian and
has a Masters degree in
Food and Nutrition from
Marywood University. She
became a vegetarian in
1980 when she discovered
that the chemicals in
American meat made them
unsellable to Europeans. She and her husband have
raised their son as a vegan. She teaches nutrition
and has a private practice specializing in assisting
clients transitioning to a plant-based regime step by
step. Her website is www.martydavey.com.

http://www.google.com/search?q=agave+nectar+history
&hl=en&client=safari&rls=en&tbs=tl:1&tbo=u&ei=WnXQ
S7D6MYT58Aaj-
9CjDw&sa=X&oi=timeline_result&ct=title&resnum=11&v
ed=0CCIQ5wIwCg
ii
http://www.madhavasagave.com/AgavePlant.aspx
iii
http://www.nicks.com.au/index.aspx?link_id=76.1261

Chocolate, Corn, and Chiles
An Explosion of Raw Flavor
By Angela Elliott
Mexican food is one of my favorite cuisines Mexican cuisine since 7500 BC. In Mexico many
because of its rich history, festive spirit, and rich varieties of chiles are used to create a dish. Bell
flavor. One of Mexico's many wonderful gifts is pepper, serrano, jalapeno, cayenne, poblano,
corn. It is at the heart of their culturally rich diet. chipotle, ancho, as well as many others are the
stars in this fun and zesty cuisine.
Corn is a valuable resource to the Mexicans,
one of their richest staples. Corn is also
known as maize and has been growing
domestically some say as long as 10,000
years and before that its ancestors grew Angelina's Amazing Tortillas
wild. The ancestors of maize were radically
different from the plant that is now one of 1 cup golden flax seeds, soaked
the most important crops in the world. Corn 2 cups fresh or frozen corn
in Mexico is sold by vendors as elotes, 1 ripe avocado
esquites, and chileatole. 3 tablespoons fresh cilantro
1 tablespoon cacao powder
In America, our favorite way to eat corn is 1 teaspoon cumin powder
grilled corn on the cob on a hot summery 1 teaspoon cayenne pepper
afternoon. It's amazing how versatile corn is 1 teaspoon fresh squeezed lime juice
and all we can use it for. Personally, I make Himalayan salt to taste
raw tortillas, chips, taco shells, corn Use a small amount of water, little by
chowder, and salads. I love to grow corn on little, and just enough to help the
the cob, so I can just eat it right off the stalk mixture to blend smoothly.
with nothing on it. It's absolutely marvelous
and so sweet, too. Directions
Soak the flax seeds. Then, blend
Another magical gift from Mexico that also everything. Spread the batter on
has very rich history is chocolate. In Mexico, Teflex sheets . Dehydrate at 104
chocolate is used to make a wide array of degrees for 2‐3 hours and flip.
dishes, but a daily favorite is a hot chocolate Dehydrate for another 2‐3 hours, just
drink served with hot peppers and spices. until they are soft and pliable, you
Mole, the crown of Mexico is a labor don't want them to get crispy. The
intensive sauce made from nuts, seeds, tortillas can be placed on wax paper
spices, Mexican chocolate, and chiles. The and stored in plastic baggies and kept
most famous moles are Mole Poblano and in the refrigerator until ready to use.
Oaxaca's black mole. Mole is often saved for
religious ceremonies, weddings and other
special occasions. Chiles are another important
staple of Mexican cuisine. Chiles have been used in

When we put together spices, chocolate, corn, and
chiles and pair this together with squash,
tomatoes, fresh herbs like cilantro, oregano, and
basil we can create a dish that is alive and bursting
with flavor.
Burrito Extraordinaire Fajita
I would like to share a couple of my favorite recipes
with you using chocolate, corn, and chiles so you The Filling
can get an idea of how wonderfully rich in flavor 2 cups crimini mushrooms, sliced
living Mexican fare can be. 1 red bell pepper, sliced into strips

½ a jalapeño, diced finely
The Author
1 onion, sliced into ringlets
Angela Elliott is the author of Alive in 2 avocados sliced into moons
Five, Holiday Fare with Angela, The
Simple Gourmet, and more books on The Marinade
the way! Angela is the inventor of Five 1 ½ tbsp. gluten free low sodium
Minute Gourmet Meals™, Raw Nut‐ tamari
Free Cuisine™, Raw Vegan Dog 3 tbsp. extra virgin cold pressed
Cuisine™, and The Celestialwich™, olive oil
and the owner and operator of She‐ 1 tbsp. raw agave
Zen Cuisine. www.she‐zencuisine.com. Angela has 1 tbsp. fresh squeezed lime juice
contributed to various publications, including Vegnews 1 tbsp. each of fresh minced
Magazine, Vegetarian Baby and Child Magazine, and cilantro and oregano
has taught gourmet classes, holistic classes, lectured, ½ tsp. cumin powder
and on occasion toured with Lou Corona, a nationally ½ tsp. chili powder
recognized proponent of living food. ½ tsp. garlic powder
½ teaspoon garlic powder
Slice mushrooms, bell peppers,

jalapeno, and onion and place in a

large bowl. Blend all the marinade
ingredients together in a vitamix
or other high powered blender
until smooth and pour over the
vegetables. Allow to marinade for
3 hours. Place the marinated
veggies on a teflex sheet and
dehydrate at 104 degrees for 5
hours to mimic the sauteing
process. Place the mixture inside a
tortilla, add avocado moons and
salsa of your choice and roll into a
burrito.


Mesquite Smoked Chipotle Peppers
By Liz Lonetti
order to make the very versatile and delicious flour,
but oftentimes they don’t realize that you can use
the pods in many other ways, including as a
substitute for mesquite wood in smoking!
The easiest way to determine if the Mesquite Tree
in your yard or neighborhood is of the edible
variety is to pick a pod from the tree and just chew
lightly on it. The flavor of the pods vary from tree
to tree, some sweeter and some more bitter than
others. You’ll quickly be able to determine if your
pods are coming from one of our sweeter, tasty
native trees or a hybrid import Mesquite from
abroad or from a bitter variety like the Chilean
This summer the Mesquite trees are looking Mesquite, for example has very astringent pods!
particularly fruitful after an unseasonably mild and You wouldn’t want to mix up the different beans
wet winter! Mesquite Trees are one of the most together in a batch or you will end up with bitter
productive trees and one of the oldest sources of flour, so be sure to check the flavor of the beans
food available in the desert, supporting both the before you harvest.
ancient human desert dwellers, but also an For a unique flavor of the desert southwest, try
abundance of wildlife. The bark was used for combining the exceptional flavor of a smoky
making baskets, fabrics and even medicines. The mesquite barbeque, using collected Mesquite
wood, besides being an excellent firewood, could Beans instead of Mesquite wood, with one of our
be made into weapons, mortars and stools. The favorite garden
large thorns were very useful as sewing producers, the
implements and the leaves for making medicinal jalapeño pepper!
teas treating head and stomach aches and also as a The unripe green
soothing eyewash. Even the sap could be eaten or jalapeños are most
used as an adhesive and light dye. Overall, it would familiar, but this
be hard to imagine a more useful tree to those versatile fruit is
early inhabitants of this area. also used to create the Chipotle pepper ‐ a
There are three types of Mesquite Tree that complexly flavored vital addition to many Mexican
produce the sweetest and tastiest pods for picking dishes. Traditionally the Chipotle peppers were
and eating. The Velvet, Honey and Screwbean smoked in a large pit over wood embers for days,
Mesquite trees are all native to the Sonoran desert but you can use your barbeque or home smoker
regions and have pods that can be eaten as green instead. The basic idea in creating the Chipotle
pod, almost like edamame, or collected dry and pepper is to slowly dehydrate the fully ripe, glossy
ground into flour. Most people collect the pods in red jalapeño over low heat combined with smoke.

Jalapeno plants are very easy to grow here in the The Author
Phoenix area and each year I have an abundance of
Liz Lonetti ‐ As a professional
the peppers. Smoking and drying to create
urban designer, Liz Lonetti is
Chipotles are a wonderful way of preserving the passionate about building
harvest. Select the largest, best looking jalapeños community, both physically and
and allow them to fully ripen on the plant until socially. She graduated from the
they are a deep red color. The dehydration process U of MN with a BA in
will shrink the volume of the pepper about 10 to 1, Architecture in 1998. She also
serves as the Executive Director
so starting with the larger fruits is a good idea.
for the Phoenix Permaculture
You’ll be slow roasting over low heat for at least 12 Guild, a non‐profit organization whose mission is to
hours, so be sure you have plenty of soaked pods inspire sustainable living through education,
to add to the coals or smoker over this period of community building and creative cooperation
time. If you don’t want to leave the peppers in the (www.phoenixpermaculture.org). A long time
bbq until they are completely dehydrated, you can advocate for building greener and more inter‐
finish them off in a dehydrator, your oven set at a connected communities, Liz volunteers her time and
talent for other local green causes. In her spare
low temperature, or just under some netting
time, Liz enjoys cooking with the veggies from her
outside in our AZ heat on those 110 degree days gardens, sharing great food with friends and
avoiding direct sunlight! Once the peppers are neighbors, learning from and teaching others. To
completely dried, store in an airtight container in a contact Liz, please visit her blog site
dark cool place. You can freeze them for maximum www.phoenixpermaculture.org/profile/LizDan.
freshness over time and they will keep for years.
Resources
www.urbanfarm.org
www.phoenixpermaculture.org


Interview with Famed
Cookbook Author Robin
Robertson!

Please tell us a bit about yourself? What led you to become vegan and what led you
to become an author?
I’d have to say I’m a committed person. I’m
committed to cooking and developing good vegan My lifelong love of animals persuaded me to follow
food, and this works hand‐in‐hand with my my heart and become vegan more than 20 years
commitment to helping animals. My husband Jon ago. It was then when I quit working in restaurants
and I share our home in Virginia with three and began to develop my own cooking style, using
wonderful black and white cats: Gary, Mitzi, and my professional experience to prepare plant‐based
Jason. ingredients in delicious ways. I began teaching
others how to do this and realized that I wanted to
How did you get involved in the food business? show people on a larger scale that vegan food
could be creative and interesting, so writing
I grew up in a small town in northeastern cookbooks was a natural step in my progression. I
Pennsylvania. My love of cooking began at an early consider writing vegan cookbooks to be my
age when I would help my mother in the kitchen. I activism. My goal is to eliminate all the excuses
also studied art and enjoyed painting. One day I people have for not going vegan by showing them
had an “ah ha” moment that I should channel my how easy and delicious it can be.
creativity into cooking and I decided to become a
professional chef. I started out by getting a job as a You’ve published quite a few well‐received books.
line cook in a small restaurant in my hometown in Please tell us about your latest book, Vegan on
Pennsylvania, then worked my way up to the Cheap!
ultimately become chef at a French restaurant in
Charleston, South Carolina. In writing Vegan on the Cheap I wanted to dispel
the myth that eating vegan is expensive. In Vegan
on the Cheap, I provide recipes and tips to show
how to prepare great‐tasting and nourishing vegan

food on a budget. All the recipes cost less than $2 virtually unheard of. It was difficult enough to
per serving, with many costing just fifty cents per interest publishers in vegetarian cookbooks, and
serving. In terms of today’s economic climate, this most balked at not including dairy and eggs
book couldn’t have come out at a better time. because they didn’t want to alienate the vegetarian
market. For a while, the only way I could get my
Please give us vegan recipes published was to let the editors add
some insight into an “either/or” to some of the ingredients, such as
what goes into “milk or soy milk” in order to allow people to make
developing a their own choices about dairy. In a way, this was a
cookbook and compromise, but in another way, I think it served
how do you as a useful bridge to gently help people make the
choose a topic? transition to veganism and show them that often a
simple switch of an ingredient or two is all that it
Sometimes I takes to make healthy vegan recipes.
choose a topic,
other times, a How has the change in media over the last few
topic chooses me. years, particularly the internet, changed the way
For example, you approached your work?
when slow cookers
had their renaissance several years ago, I saw the The internet has had a tremendous effect on the
need for a good plant‐based slow‐cooker book, so I way I approach my work. It literally brings the
decided to write Fresh from the Vegetarian Slow world to our doorsteps, so I’ve been able to learn a
Cooker. In the case of 1,000 Vegan Recipes, the lot about what people are looking for in cookbooks
publisher for the “1,000 Recipes” series contacted and have been able to interact with fans of my
me about doing a vegan cookbook for their series. work thanks to e‐mail, blogs, and social
networking. The internet has also allowed me to
The way I develop a cookbook is to first write a go from relying on friends and family to test my
concept statement or a brief synopsis so I have a recipes to being able to reach out to wonderful
foundation in mind about the scope of the book. I vegan cooks all over the world who now test the
then write an outline, listing the chapters that will recipes for my books. Also, in terms of promotion
be included, followed by actual recipe titles. I just and sales, Amazon and other online booksellers
keep working on it until I have a comprehensive have had a tremendous impact on bringing the
outline which I then develop into a full‐fledged audience to the book, rather than the other way
book proposal and eventually, a cookbook. around.

You were publishing vegan cookbooks before Out of all nineteen books that you’ve published,
vegan went mainstream. What challenges have what is your all time favorite recipe? (please
you faced and how did you overcome them? share!)

When my first cookbooks were published,
vegetarian was considered “fringe,” and vegan was

Mac and Chard
If rainbow chard is unavailable, use another variety of chard or
substitute fresh spinach. To make the sauce silky smooth, it is
best to use a high-speed blender such as a Vita-Mix to help grind
the cashews to a powder. (This recipe is from 1,000 Vegan
Recipes © published by John Wiley & Sons.)
12 ounces elbow macaroni

Wow, that’s a tough one. My favorite 1 medium bunch rainbow chard, tough stems removed, and
chopped
recipes are the ones people enjoy the
2 tablespoons olive oil
most. It gives me a lot of pleasure when 1/2 cup chopped yellow onion
people write and tell me how much they 1 garlic clove, chopped
enjoy my recipes. I have lots of personal 1 large Yukon gold potato, peeled and cut into 1/4-inch slices
Salt and freshly ground black pepper
favorites including my hot Italian vegan
2 1/2 cups vegetable broth
sausage, that tastes like my mom’s recipe, 1/4 teaspoon turmeric
and a stuffed seitan roast that my 3/4 teaspoon sweet paprika
husband and I enjoy on holidays. I also 1/2 cup unsalted roasted cashews
1 tablespoon fresh lemon juice
love my vegan cheesecake with
1 teaspoon Dijon mustard
blackberry sauce, which I make from 1/2 cup dry bread crumbs (use panko, if you’ve got it)
blackberries in my garden. Pasta
Puttanesca is a family favorite too. 1. In a pot of boiling salted water, cook the macaroni over
medium-high heat until al dente, about 8 minutes. Drain well

and set aside.
To pick just one, though, I’d have to say 2. Steam the chard until tender, about 5 minutes. Set aside to
the Mac and Chard recipe from 1,000 cool. When cool enough to handle, squeeze any remaining
Vegan Recipes. What sets this recipe moisture from the chard and set chard aside. Lightly oil a 9 x 13-
apart from the typical vegan mac and inch baking dish and set aside. Preheat the oven to 350 F.
3. In a large saucepan, heat 1 tablespoon of the oil over medium
cheese is that it’s made without tofu, fake heat. Add the onion, garlic, and potato. Season with salt and
cheese, or nutritional yeast — all pepper, to taste, cover, and cook until the vegetables are
ingredients that people seem to either softened, about 10 minutes. Add 1 cup of the broth, the
love or hate. I happen to like tofu and turmeric, and 1/2 teaspoon of the paprika, and continue
cooking, uncovered, until the vegetables are very soft. Remove
nutritional yeast, and occasionally use from the heat and set aside.
non‐dairy cheese, but I thought it would 4. Grind the cashews in a high-speed blender until ground to a
be great to come up with a mac and fine powder. Add the onion and potato mixture, the remaining
cheese that could literally please every broth, lemon juice, mustard, and salt and pepper, to taste, and
blend until smooth. Taste and adjust seasonings, if necessary.
palate. At the same time, I wanted to 5. Combine the sauce with the cooked macaroni and steamed
include a leafy green, such as chard or chard and transfer to the prepared casserole. Sprinkle with the
spinach, so it could be served as a one‐ bread crumbs and remaining 1/4 teaspoon paprika and drizzle
dish meal. The result of my personal with the remaining 1 tablespoon of oil. Bake until hot and
challenge is this Mac and Chard. golden brown on top, about 30 minutes. Serve immediately.


What is the key to making great tasting, satisfying A longtime vegan, Robin Robertson has worked
vegan cuisine? with food for more than 25 years and is the author
of nineteen cookbooks, including Vegan Planet,
There’s no substitute for great ingredients, simply 1,000 Vegan Recipes, Vegan Fire & Spice, and
prepared, and seasoned well. Developing a keen Vegan on the Cheap. A former restaurant chef,
sense of taste to achieve a good balance of flavor, Robin writes the Global Vegan food column for
as well as an awareness of texture and color are VegNews Magazine and has written for Vegetarian
important to create meals that please all the Times, Cooking Light, and Natural Health, among
senses. others. Robin lives in the beautiful Shenandoah
Valley of Virginia. You may contact her through her
What advice can you give aspiring vegan website or blog: www.globalvegankitchen.com and
cookbook authors? www.veganplanet.blogspot.com.

If you have a great idea, write down your concept
and come up with an outline with chapter ideas
and recipe titles to see if a cookbook emerges.
Then work hard to make it a reality.

Now that you’ve got Vegan on the Cheap
published, what exciting new project do you have
coming up next?

My next book comes out in September, 2010. It is
called Party Vegan. One of my favorite activities is
to entertain and celebrate with food, so this book
was especially fun to write. It contains menus and
recipes for every occasion, including holidays such
as a casual Halloween Party, Thanksgiving Dinner, a
New Year’s Eve appetizer party, a Mother’s Day
brunch, and hearty “guy food” for Super Bowl
Sunday. There are also menus and recipes for
everyday get‐togethers such as birthday parties for
children and teens, picnics, guests for dinner, and
so on. And of course, the recipes can be used on
their own for everyday meals as well. The book is
also filled with lots of ideas on how to have stress‐
free get‐togethers, with entertaining tips gleaned
from my years as a professional caterer. I’m really
excited about Party Vegan.

Thanks Robin!

Interview with Prolific Activists Jasmin Singer and
Mariann Sullivan of
Our Hen House!

Tell us a little bit about Our Hen House (and how academic resources to facilitate both research and
did you choose the name?)! classroom work; legal theories, particularly relating
to lawsuits based in tort; informational resources
The way we describe Our Hen House is "a central to take full advantage of online ‐‐ as well as
clearinghouse for all kinds of ideas on how traditional ‐‐ ways to disseminate information;
individuals can make change for animals." We artistic endeavors; and for‐profit enterprises. All of
created it based on our conviction that a mass this focuses on enabling the vast shift that simply
movement is needed that reaches into the homes has to happen. Stated most simply, our primary
and working lives of vast numbers of individuals, goal is to effectively mainstream the movement to
each of whom must take personal responsibility for end the exploitation of animals.
leading the way to a new world ‐‐ a world where
exploiting animals is recognized as no longer The name just occurred to us and we instantly
necessary for human progress and absolutely must loved it. Looking back after the fact, we realized
end. We created Our Hen House in the hope that it that it has so many things that work for us. We
can help people accomplish this by functioning as a both love chickens – we love their busyness and
resource – an indefatigably positive, accessible, their enthusiasm and total engagement in life, all
and entertaining resource – for those who are of which are characteristics needed by effective
becoming aware of the conditions within which activists. Every day, we aspire to be as ‘in the
animals currently exist, and want to be part of this moment’ as the average hen. They also happen to
new world. To do this, Our Hen House identifies be by far the most abused animals on the planet,
and disseminates information about opportunities and we love identifying hens with something
for individuals to create change, including positive. On a personal note, we just happen to

them out can be challenging, but if you are
relentless and willing to call and call and call for
online support, you can get it done.

How do you go about spreading the word?

We are still figuring that out, and it seems like
every day we find out new ways to reach people.
First and foremost, for us, was the old standby:
Facebook. We were both already connected to lots
of people and we started with that base and it just
instantly took off and grew to, in just a few
months, over 3300 "fans." Facebook also led to
have an awful lot of hens in our apartment – hen other social networking opportunities and, all
bookends, hen magnets, a hen watering can. As for together, they just keep on spreading out. Then we
the "Our," we hope that people will see Our Hen have also been lucky enough to have some other
House as not just Jasmin’s and Mariann’s house, people in the movement spread the word about
but as a home for everyone who is looking to make Our Hen House on their sites.
positive change for animals.
What roles do each of you play in OHH? (that’s a
What led you to start it and how did you go about great acronym!)
developing it?
Mariann is more big concept, and Jasmin is the one
We were looking for a project that we could work who gets things done! Mariann’s background, as a
on together that would make best use of our lawyer, is much more academic and theory based,
talents, and that we would both enjoy (I guess while Jasmin’s background is in writing, which she
those things kind of naturally go together). And we does the bulk of, and in theater, which is focused
have a strong conviction that the animals need on presentation and communication. We find,
more than the top‐down kind of advocacy that however, as we work, that we cross over into each
people can pursue through mainstream animal other’s realms more and more.
groups. That kind of activism is crucially important,
but to effect the kind of sea change that is needed, You’re making the jump from a private
we must create a truly mass movement, in which organization to a non‐profit. What has that
everyone sees him‐ or herself as a leader, process been like? What trials have you faced and
responsible for changing the world. So, given those how are you overcoming them?
parameters, we just tried to come up with a
platform that we thought could help enable people Oh, it’s just a lot of paperwork and a learning
to become those leaders. process. It’s a bit tedious (and, unfortunately,
Mariann’s legal background isn’t in not‐for‐profit
As for developing it, we just made it up as we went law so it’s a learning process for both of us) but we
along. There are all sorts of resources out there for would encourage anyone who wants to go that
people who want to start online projects. Figuring route to just sit down, get the resources (Non‐

Profits for Dummies is a good one) and do the tuning. None of us knows the answer, but we all
work. It’s not as intimidating as people think. have to try.

How do you feel going to non‐profit status will What changes have you seen in your lives because
make your activism more efficacious? of your activism? How has it affected you and how
has it affected others?
We thought long and hard about whether to take
this step. The not‐for‐profit model has its Our lives and our activism are so completely
limitations, and too many not‐for‐profit intertwined, especially since OHH came into
organizations (not just animal related) get caught existence, that it is hard to see how things would
in traps of having to compete with other have been if we had gone in another direction.
organizations for limited resources rather than Activism also brought us together, and is so much a
focusing on the mission. And, as we said, we are all part of our lives together. It’s not really something
about making sure everyone thinks of themselves we do, it’s something we are. Not to say that we
as a leader in this movement to change the world, don’t do other things, and goof off, and screw up
and sometimes people can let themselves off the from time to time. But the core of our lives is about
hook by thinking that the not‐for‐profits are in the animals. It’s always so hard to know how your
charge of changing the world and I only have to activism has affected others. Every once in a while
give money once in a while. That kind of attitude someone tells you they went vegan because of
will never make effective change. But, at the same something you said and that means the absolute
time, we would have to seriously change our focus world. But you have to believe that lots of times
to come up with a model that would generate you are having an effect that you will never know
profit, so this seemed the best fit. We want to do about but that will add to the sum total of
something that people will feel good about knowledge that ultimately changes someone’s
donating money to, but at the same time will heart.
understand that that’s only a small part of the role
they should be playing in changing the world for What advice do you have for new activists?
animals.
Find something you enjoy. We hope that the best
What was the impetus to go from simply going way to do that is to go to Our Hen House and start
vegan to speaking out and what did you do to poking around. We have tried to arrange things in
make sure your activism was effective? categories that are helpful to people. Maybe you
will find the perfect idea or role model, or maybe
The impetus was the knowledge of the suffering. you will be inspired to come up with something
Once you know, it’s so hard to not do something, even better. Then we can report on what you are
even when you have no idea what to do. I think it’s doing and that will inspire others! It's also
impossible to be sure your activism is effective – important to find people who you enjoy working
you can only look around, see what works for other with. Activism is not a burden. This will change
people, and other movements, think about what your life so much for the better, and will, in time
you do best, cross your fingers and go for it. And change the world.
then constantly look around to see if you are
having the kind of effect you want and keep fine

Jasmin, I hear you’re working on a children’s
book! Please tell us what it’s about! Finally, a food question. What is your favorite
recipe that you make at home? (please share!)
I am writing a children's book about a
misunderstood pit bull ... with two vegan lesbian <Sigh.> We're not big cooks, unfortunately, though
mommies! In the book, the veganism and the we want to be when we grow up. One delicious
lesbian mommies are complete non‐issues; just like recipe we make sometimes is kale with cashew
books with straight meat‐eating characters, it sauce. It's very simple, really healthy, and
just is. The book focuses on Iris, the beautiful pit absolutely scrumptious. The kale part is just lightly
bull, who wants more than anything else to be best steamed kale. For the sauce, all you do is blend
friends with you ‐‐ and everyone else, for that cashews, soy milk and a bit of onion. Yum!
matter. But when she walks by, the people in the
neighborhood pull their children close to them, Thanks Jasmin and Mariann!
don't make eye contact, or hurry along quickly.
This, of course, is very confusing for Iris, who is Contact Info
such a good, gentle little doggie. After an incident
in the neighborhood happens ‐‐ and I won't tell you Visit Jasmin and Mariann at
what it is because I want you to buy the book once www.ourhenhouse.com to keep up on the latest
it's out ‐‐ Iris becomes the hero, and everybody news in animal activism.
loves her wildly.
Jasmin Singer is a writer and activist living in New
And, okay, I'll admit it: This book was pretty much York City. From 2007‐2010, Jasmin was the
inspired by my family. The vegan lesbian mommies campaigns manager for Farm Sanctuary. During
are pretty obviously me and Mariann (named Daisy that time, Jasmin was the National Walk for Farm
and Mary‐Margaret in the book), and Iris is based Animals coordinator and the NYC Walk for Farm
off our own perfect pit bull, Rose, who wants Animals coordinator, headed up all grassroots
nothing more than to cuddle with you and be your advocacy, and led monthly activist meetings in NYC.
BFF. Pit bulls are the best, and anyone who thinks Currently, Jasmin is a consultant for Farm
otherwise needs to become enlightened, and fast. Sanctuary, where she continues to lead monthly
activist meetings in NYC. She is a contributing
One thing I hope to do with this book is speak out writer for VegNews Magazine, and was also named
for farm animals at the same time as I'm speaking by VegNews as one of twenty stand‐out stars of the
out for pit bulls. The characters will be eating tofu animal rights movement. She has also written
scramble and visiting a farm animal sanctuary. But for Satya Magazine and Heeb Magazine, and
the focus is sweet Iris. I have dreams of dog and cat contributed to various blogs including Crazy Sexy
organizations selling this book; I want to reach the Life, Civil Eats, Making
dog and cat people with the underlying message of Hay, VegDAILY, Toastermag, SuperVegan,Girlie Girl
compassion to all animals, including farm animals. Army, and Zaftig Vegan. Her workshops — which
have been featured in publications such as TimeOut
At the moment, I'm just at the beginning stages of NY and The Village Voice — have been presented at
writing this book. I don't yet have a publisher, so if universities and law schools throughout the
you know of any who'd be interested ... country, as well as conferences such as Taking

Action for Animals, Farm Sanctuary’s Hoe Down, conferences and animal law related events
Let Live Northwest Animal Rights Conference, the throughout the country, as well as Animal Rights
Institute for Critical Animal Studies North American Africa’s Animal Law Review Consultation
Conference, the SUNY Social Justice Conference, Workshop in Johannesburg. Mariann has served on
and the NYC Food & Climate Change Summit at the board of directors for Farm Sanctuary and The
Climate Week NYC, which was organized in Animals Agenda, and currently serves on the board
conjunction with the United Nations’ Climate for Animal Welfare Trust and Animal Welfare
Change Summit. Prior to her animal activist career, Advocacy. Email Mariann at
Jasmin was an actor‐educator with the AIDS‐ mariann@ourhenhouse.com.
awareness theatre company, Nitestar. As an actor,
she has also performed in (and produced) the
show, Mortified, and has been seen in New York
City at the Midtown International Fringe Festival,
where she won rave reviews for her starring role in
“Exhibit This”. Visit her
website, www.jasminsinger.com. Email Jasmin at
jasmin@ourhenhouse.com.

Mariann Sullivan is a lawyer and an adjunct
professor of animal law at Brooklyn Law School and
Cardozo Law School. She found her way into animal
law through the Committee on Legal Issues
Pertaining to Animals of the New York City Bar
Association and eventually served as chair of that
committee. She is currently chair‐elect of the
American Bar Association’s Tort Trial Insurance
Practice Section’s Animal Law Committee. With
David Wolfson, she is the author of a trilogy of
articles on farmed animals and the law: “Foxes in
the Henhouse: Animals Agribusiness and the Law, A
Modern American Fable” in Animal Rights: Current
Debates and New Directions; “What’s Good for the
Goose… The Supreme Court of Israel, Foie Gras, and
the Future of Farmed Animals in the United States,”
in the 2007 volume of the Duke Journal of Law and
Contemporary Problems; and “If it Looks Like a
Duck: New Jersey, The Regulation of Common
Farming Practices, and the Meaning of ‘Humane,’”
in Animal Law and the Courts. Mariann is also the
author of “The Animal Welfare Act: What’s That?”
which was published in the New York State Bar
Association Journal. She has spoken at various

Featured Artist: Game
Designer and Author Bruce
Cordell!

Please tell us a little bit about yourself. picnic table playing a wondrous game. The DM
described how an ogre was eating dwarves like a
Howdy! I'm an author of novels and games. I'm cartoon cat eats a fish, then throwing each
interested in lots of things, including environmental denuded skeleton behind him into a large pile. The
issues that touch on the sustainability of human PCs studied this tableau from hiding, worried that
civilization on (and off) Earth. Thus I guess it's no they were next. It was beyond anything I had ever
surprise that I'm also interested in individual imagined I could interact with. I was instantly
healthy living, and how factors such as exercise, hooked on D&D (Dungeons & Dragons). And if you
lifestyle, and diet can affect quality of life and run even one D&D game, you've already taken your
longevity. I'm also strongly concerned with animal first steps down the road of game design.
welfare.
Anyway, it was D&D that turned out to be the key
What inspired you to be a writer and a game for me writing novels. Years of kind editorial advice
designer? on my game design prepared me to be a writer
with a modicum of knowledge of the craft. Now,
I've been a reader since I was old enough to pick up continued editorial advice plus a couple of writers
books my Mom bought home every two weeks groups to which I belong continues to sharpen my
from the library‐‐science fiction and fantasy novels pen.
all. The idea of becoming a writer struck me in high
school, and that's when I began writing short What led you to becoming vegetarian?
stories. Like most writers, I have a folder filled with
unpublished short stories, many of them with I've dabbled with being a vegetarian a few times‐‐
politely worded rejection letters. the first period while I lived in Boulder CO, and just
sort of picked it up by osmosis. The second period
Not too many years after I began reading, during a was when I first moved to work at TSR, and found a
late '70s Boy Scouts summer camp, I stumbled subculture of folks there already eating meat‐free,
upon the older scouts huddled around a lantern‐lit and very vocal about it. In fact, the meat‐eaters

called them vegi‐terrorists, but I was happy to join Fantasy novels and vegetarianism aren’t usually
in. linked together. How do you merge the two?

The most recent period, which I'm now into year 4 Well, It wasn't until the book I'm currently writing
of, came about thanks to an audible news article I that I decided to inject a vegetarian character into
heard concerning a scientists doing research on the mix. Because, when you think about it, there is
these strange, high pitched sounds made by rats. much more call to be worried about eating a
Completely inaudible to human ears, rats make sentient creature in a fantasy
these high pitched noises in little barks and meeps, world than in our own. The
discernible only by special microphones that beef sandwich could be a
transcode the sounds down in pitch to human minotaur, the smoked fish a
hearing. And no one could figure out why. Until mermaid. Really, I'd expect
one day this scientist who'd there to be a lot MORE
been studying the phenomena for years got an vegetarians in a world where
idea. He reached his hand into the enclosure and even dogs and donkey's could
began tickling the rat under observation. And potentially talk.
suddenly the high‐pitched pips came in a flood.
And when he tried to take his hand away, the rat How has being vegetarian affected the way you
nuzzled after it, wanting more. The sound was very look at life and how has it affected the people
familiar to him‐‐and at this point in the podcast, around you?
they played the high pitched rat noises next to the
sounds of a human baby laughing. The parallel was Being meat free means I have to pay more
mind‐blowingly clear. And I realized that if a attention to how I eat. And as the cook, it means
mammal as simple as a rat could know such joy, my wife is pretty much by proxy also a vegetarian.
then it probably could also know sorrow, fear, and Luckily, she's taken to it just fine.
anticipation‐‐all the emotions that I might feel, the
highs and lows... which further meant that by What role do you see diet playing in some of the
eating these creatures, we were cutting short the issues challenging society today? Do some of
experiences of lives for no good reason, since we those issues show up in your games or novels?
have healthy alternatives for nutrition in this
modern age. As I touched on earlier, raising animals for food is
insanely inefficient. In a world where we're busting
This realization, along with the insane size of the the seams of sustainability, it's a practice that is
environmental footprint required for raising contributing to ecological species lost and heat‐
animals for food, launched my current vegetarian trapping gas build‐up in our atmosphere. I see the
lifestyle. I expect I'll not retreat from it, unless cell diet of most people, which was fine for pre‐
cultured meat ever comes to pass. industrialized society, having a direct impact on our
ability to survive as a civilization. Of course, saying
these kind of things makes meat‐eaters, who've
been indoctrinated by diet every bit as thoroughly
as they have by other dogmas, think you're a crazy
person.

What impact have you seen in your health? If you're writing fiction, there are always
opportunities to slip in little bits of philosophy you
I'm not sure. I work out/train martial arts more feel strongly about. However, it is very important
than the average person already, and try to keep to pull back from everything you'd want to say,
my calorie intake balanced with my calorie burn so because otherwise you'll come across like a
I don't come up short. I already try to eat whole, sermon, and that runs the dire risk of breaking your
unprocessed foods as much as possible, and have reader's suspension of disbelief.
been avoiding partially hydrogenated oils/trans fats
like poison since around 1991 (and have What’s on the horizon for you?
evangelized on this point a lot more than on being
vegetarian, in the past anyhow). My day job looks like it'll continue to be writing
D&D and related games, and I'll continue to write
What changes have you seen food‐wise and novels on the side. My novel Key of Stars is due out
culture‐wise since you first went vegetarian? in September, and it wraps up a trilogy of books
(Plague of Spells and City of Torment were the first
In urban areas at least, you're not automatically two). I'm already writing my next novel, with the
considered an insane crazy person if you indicate first draft due on May 16th. I can't reveal the title
you don't eat meat. Plus there's been a quite a of this one yet, but it is the one containing the
growth in vegetarian alternative foods. For vegetarian character I described above.
instance, I LOVE ME some Field Roast brand grain
meats. Mmmm‐mmm! Thanks Bruce!

Living in Seattle, you’re in one of the hot‐beds of Thanks for asking!
vegetarianism. Do you have a go‐to restaurant to
eat at? Contact Info

I can find great vegetarian fare in nearly any You can find Bruce at the following places:
restaurant, actually, since I'm not vegan. That said,
Cafe Flora is a big draw, and I'm going to try a place Touchstone: http://www.brucecordell.com
called Carmelita later this week for my Birthday. Twitter: @brucecordell
The menu looks fan‐freaking‐tastic. Facebook:
http://www.facebook.com/bruce.cordell
What is one of your favorite recipes you make at
home? (Please share the recipe!) Bruce is an author with over 80 listed credits to his
name, a mixed martial artist, a science groupie, and
Harvest Pie! (recipe on the following page) a stumbler through life's thorny briars. Besides
writing books and games, he enjoys kickboxing and
What advice can you give authors who aren’t jujutsu, practicing healthy eating habits, living life
necessarily writing about vegetarian issues, but large with his wife Dee and menagerie of pets, and
want to address the topic in some of their work? reading like a fiend.


Harvest Veggie Pie Squeeze spinach by handfuls until very dry. (If using
frozen chopped thawed spinach, skip the cooking
from Vegetarian Times Nov. 1996 with vegan
step and squeeze until no more moisture can be
adaptation by Jason Wyrick
extracted.) Chop spinach finely with knife on

cutting board. Return to colander to drain. Squeeze
2 28 oz. cans whole tomatoes in tomato juice
a second time. In medium bowl, mix spinach with
2 cloves garlic ‐‐ minced
nutmeg, ½ tsp. salt, and ½ tsp. pepper. Place on
2 tablespoons tomato paste
paper towel lined plate. Trim woody ends from
3 10 oz. bags washed ready to eat salad spinach OR
mushroom stems. In a food processor, using
3 10 oz. pkgs. frozen chopped spinach ‐‐ thawed
shredding blade, shred mushrooms finely in
½ teaspoon freshly grated nutmeg
batches. (Can mince with a knife in batches on
1 teaspoon salt ‐‐ divided
cutting board.) In lightly oiled skillet over high heat,
1 teaspoon salt ‐‐ divided
saute mushrooms, stirring, until all moisture
1 teaspoon freshly ground black pepper ‐‐ divided
evaporates, up to 20 minutes. Season with
2 pounds mushrooms, stems included, cleaned
remaining ½ tsp. salt and ½ tsp. pepper. Turn onto
4 cups thinly sliced yellow onions
paper towel lined plate to cool.
1 teaspoon sugar

1 cup feta cheese – crumbled (use Sunergy brand
In lightly oiled skillet, saute onions with sugar,
soy feta)
stirring, until onions are caramelized but not
4 eggs (or Egg Beaters or substitute) – beaten
burned, about 20 minutes. Turn out onto paper
(substitute 8 oz. of pureed extra firm tofu with a
towel lined plate to cool. At this point, the four
dash of salt and turmeric)
filling ingredients may be put into separate self‐
1 cup mozzarella cheese – divided (use your
seal plastic bags, each with a folded paper towel,
favorite white, mellow‐flavored vegan cheese)
and refrigerated.
10 sheets phyllo dough

TO ASSEMBLE PIE: Preheat oven to 350 degrees F.
In large colander or sieve set over bowl, drain
In a medium bowl, mix together feta, eggs, and
tomatoes. Save juice, covered & refrigerated, for
spinach. Unfold phyllo sheets. Lay flat on length of
later use. Cut tomatoes in half; place cut side down
waxed paper. Cover top completely with clean
in colander; drain well. Squeeze seeds out of cut
damp towel. Lightly oil a 9 to 10‐inch round
halves. Chop each tomato half into 8 pieces.
springform pan.
Place tomatoes in lightly oiled 12‐inch nonstick

skillet. Saute over high heat, stirring, until all juices
Remove one sheet of phyllo from top. Cover
have evaporated, about 5 minutes. Add garlic;
remaining sheets with a damp towel. Working with
cook, stirring until garlic is soft, about 3 minutes.
the edges toward center, spray or brush phyllo
Add tomato paste; stir gently to combine. Cook
sheet lightly with olive oil or olive oil cooking spray.
until no juice remains, about 5 minutes. Turn
Ease sheet onto bottom of springform pan. Pat
tomato mixture onto large plate lined with paper
dough against sides; let excess hang out over pan
towels to cool. Cook spinach in batches with 1 cup
edge. Repeat with second sheet at an angle to first
water in skillet, covered, over high heat until
sheet. Repeat with third, fourth, and fifth sheets at
spinach wilts, about 5 minutes. Remove to
angles so all four quarters of the pan are covered.
colander to drain and cool.
Layer in 4 additional oiled sheets. Oil both sides of


an additional sheet of phyllo; fold in half and ease
into bottom of pan (for support of bottom of pie).

Add fillings in layers as follows: spinach‐feta‐egg
mixture, mushrooms, ½ cup mozzarella, tomatoes,
½ cup mozzarella, onions. Bring phyllo sheets up
over top of pie and spray lightly with oil. Lightly oil
another phyllo sheet. Cut into fourths, cutting
along shot side of rectangle. Fold each piece in half
lengthwise. Roll up *loosely* jelly‐roll fashion.
Pinch at bottom to make a rose and spread side
slightly to make petals. Repeat with each piece.
Place 4 phyllo roses in center of pie, pinching phyllo
top to attach.

Place springform pan on baking sheet to catch any
drips. Bake in center of oven until phyllo is golden
brown and filling is completely cooked, about 1
hour. (If some areas, such as roses, begin to get too
brown, cover those areas with foil.) Remove from
oven. Let sit for 10‐15 minutes. With a small thin
spatula, loosen phyllo from pan dies. Unclasp
springform pan and remove sides. Lift pie (leaving
bottom of springform pan with pie) onto a serving
plate. Decorate sides of plate, if desired, with
parsley, flowers, leaves, etc.

Featured Medical Professional:
Jeff Novick, MS,RD, LD, LN!

What spurred you on to choose nutrition as a diet. While we didn’t stay with the diet for long;
career? this was a jumping off point for me to begin to
explore ideas about vegetarianism, meditation,
I have been interested in food, fitness and health yoga, and other alternative approaches to health.
for as long as I can remember. Some of my earliest Over the next 10 years, I explored different aspects
childhood memories involve helping my of health, wellness, vegetarianism, fitness,
grandmother prepare food from scratch, and philosophy, spirituality etc. Then, around 1983,
learning about wrestling from my grandfather. As a the amount of credible scientific evidence
child my two favorite TV shows were Jack LaLanne supporting a vegan diet/lifestyle was building and
and The Galloping Gourmet with Graham Kerr. becoming clearer. The publication of books like the
When I was in grade school, I petitioned my school McDougall Plan, helped me make the final
to let me become the first male to take Home transition.
Economics instead of Industrial Arts (or “Shop” as it
was called). I wanted to learn about food and Vegans are rare in the medical community. What
cooking, not metal and woodworking. Sports, was it like working as a vegan in that regard?
specifically gymnastics, wrestling, and soccer were
also my interests. I think it is challenging to follow a healthy lifestyle
anywhere today, regardless of whether one is
What led you to become vegan? vegan or not.

In 1973, I had my first experience with I have been fortunate to have a very unique
vegetarianism from the book Love Your Body by experience in that I have never had to work in a
Viktoras P. Kulvinskas. He recommended a raw traditional “medical” setting. Right after
food vegan diet. My neighbor and I tore up a graduation, I began work with The Pritikin
section of my parent’s backyard to plant an organic Longevity Center, where I was Director of Nutrition
garden, started growing sprouts, turned my for 10 years and then in 2008, I left the Pritikin
father’s garage into a gym, and went on a vegan

Center and began working with the McDougall the end, I am not a “vegan” advocate but a
Program. “health” advocate.

However, our culture and society have been How do you approach nutrition?
heavily meat and dairy based for a long time so,
yes, the concepts of healthy eating and the issue We have a real paradox in our world right now; we
that meat and dairy, if consumed at all, should are overwhelmed with more information and
make up a very small part of the diet can be research than ever before in the area of nutrition
especially challenging. I don’t teach a 100 percent and its impact on health, yet people have never
vegan diet to people nor do I use the words vegan been more confused. And, according to some
and/or vegetarian in any of my writings or recent research, the amount of Americans who
presentations or try to push or advocate for my actually follow a healthy diet and get in enough
personal philosophy as one anyone else has to servings of healthy plant foods is very low and has
adopt. While it might be my choice, not everyone fallen in the last 20 years.
is willing to make that choice or go that far. And for
me, my job as a health professional is to help However, the basic principles of good nutrition are
people and take them as far as they want to go. really simple and easy. What I try to do is help
And, while greatly reducing the amount of meat people sort through all the confusing information,
and dairy most people consume is critical to getting understanding the difference between what is
healthy, I am not sure that completely eliminating good science and what is marketing and advertising
it is always necessary. For some people, allowing that is just trying to sound like good science, how
them to keep a small amount of these products, in to understand the information and apply it to their
their diet of they so choose, may be the key to own lives. I like to teach guidelines and principles
what gets me to have them follow the rest of the and show where I get them so people can now
diet. I find it is a better approach to first work with make informed choices and be confident in their
people on what they need to include more of, choices. In the end, it’s their lives and I am here to
rather than focusing on what they need to take help them make healthier and more informed
away or have less of. The first thing most people choices.
need to do is to learn how to include more fresh
fruit, vegetables and unrefined, unprocessed How do you help others make the transition to a
carbohydrates in their diet. If they do that, they will healthy vegan diet and how do your DVDs fit into
have less room for the unhealthy foods. that?

Vegan and vegetarian are really exclusionary terms, I like to help people understand the truth in all the
recommending specifics about what people should confusing information and how to apply it to their
avoid and not specifics about what people should lives. Specifically, how they can make simple
include to optimize health and does not changes that can have huge impacts. After all,
automatically equate to a healthy diet and lifestyle. there is nothing more motivating that seeing
To me, these are philosophies that clients are results, especially dramatic results. This is a
welcome to adapt and I will help them with and powerful inspiration for anyone to continue on the
make sure they are as healthy as possible. So, in path and to realize they have such control over
their health.

important and timely and so when I present, I just
My presentations are expressions of my entire try to share my passion and excitement for what I
philosophy and approach to nutrition and health do and the information I am presenting. I grew up
and so my DVDs also reflect this. The emphasis is as one of the shy kids and was never comfortable
always on the same message and philosophy. speaking up in class, let alone in front of the class,
so it amazes me how life has proceeded and that
You’re a regular in the McDougall program. What this is what I do. I am still very nervous before
brought you there and what does it take to give a every presentation. However, it is seeing the
stand‐out presentation alongside all the other impact that my presentations have on the audience
esteemed speakers the program features? that keeps me coming back again and again, as
they have become my real inspiration. There is no
I have known Dr McDougall since the mid 80’s better feeling than knowing the work you are doing
when his books first started coming out. Dr. is helping people.
McDougall was a real inspiration to me and I not
only read all of his material, but attended I understand you just took a new position in NYC.
conferences where he spoke. I was especially What will you be doing and what’s the first vegan
impressed with how he went back into the restaurant you plan on going to?!
medical/health system to try to change it, instead
of just criticizing it from the outside which helped In January I accept a position with EHE
in my decision to go back to school. International in NYC, who is a leader in the area of
Executive Health Exams to work in the area of
Then in 1995, as part of my senior year in health promotion. They are a 100 yr old company
undergraduate training at Indiana State University, and were the first Executive Health company to
I had to choose a “specialized” internship focus on prevention. Together, we are developing
experience and I choose to work with the a social media platform for their internal clients
McDougall Program at St. Helena Hospital in the and revamping their health education to include
Napa Valley. In 2005, Dr McDougall and I met up more intensive lifestyle education and residential
again at the annual North American Vegetarian programs. In May we rolled out a brand new video
Society meeting and discussed again the possibility education program where twice week, I address
of working together in the near future. In 2006 I many of today’s Hot Topics in 3‐minute educational
spoke at the McDougall Advanced Study Weekend videos.
program in Santa Rosa, California and in November
of 2007, after almost 10 rewarding years with the I have not had much time to explore the many
Pritikin Program, I decided to seek other vegan restaurants yet as I am only in NYC a few
opportunities. In January of 2008 I formally joined days a month but am looking forward to the
the McDougall Program as their dietitian. opportunity in the upcoming months.

I am always humbled to share the platform with What are the three most important keys to
such speakers as Dr McDougall and all the other maintaining an enjoyable healthy vegan diet?
speakers who are featured at the different
programs. All my presentation are on topics I am Simple, easy and practical.
very passionate about and believe to be very

Most all my work is based on teaching these make delicious healthy food
principles. in minutes. All recipes are
based on the principles of
People often say to me, Jeff, this is easy for you calorie density and nutrient
because you have done it for so long. To which I density so they are all very
always reply, you have it backwards, I have done it filling for few calories and
for so long because I have always kept it so simple. loaded with nutrients. All
Also a good friend once said to me, this program (a recipes can be made in under
healthy diet and lifestyle) is not to become your 10 minutes, need nothing
life, but to give your life back. By keeping it simple, more than a scissor and a can opener and the cost
easy and practical, I am able to maintain the per day can be as low as about $3.50.
program and a high level of health which allows me
to do all the other wonderful things in life I enjoy. In addition, I am working with Meals for Health,
Which in my case, is teaching these principles to which is a 60‐day intervention program where
others and helping them understand how powerful underprivileged people are taught to eat a healthy
they can be. plant‐based diet. I am joining with John McDougall
MD, Rip Esselstyn, and many other plant‐based
What is your favorite dish that you make at health professionals in this ground‐breaking project
home? (please share the recipe!) ‐‐ scheduled to begin in August 2010. A major
university will be collecting and publishing the data
My basic recipes all follow the same principles. for this program, and EarthSave expects to roll out
Meals for Health nationally.
1 15 oz Can of Eden Foods, No Salt Added Beans
1 to 1.5 # Bag of Frozen Vegetables http://www.earthsavetv.com/
1 28 oz box POMI Chopped Tomatoes
Either Whole Wheat Pasta/Brown Rice/ Potato/or Lastly, I am working with Whole Foods new Health
any other pasta of your choice Starts Here program in several capacities. I am
Spice of choice. lecturing at two of their immersion programs
where they are sending those employees with the
By varying the vegetables, the beans, the starch highest health care costs through a 5 Day
and the spice, I can make a variety of different Immersion Program run by Rip Esselsytn or a 10
dishes that are filling, low in calories and high in day immersion program run by John McDougall.
nutrients and have enough left over for another
meal (or two) later in the day or week. http://wholefoodsmarket.com/pressroom/blog/20
10/01/20/health‐starts‐here%E2%84%A2‐launches‐
What exciting projects do you have coming up in at‐whole‐foods‐market%C2%AE/
the future?
“The Total Health Immersion Program offers Team
Wow! Glad you asked.  Members intensive health and wellness education
programs geared toward sustaining long‐term,
I have a new DVD coming out that is called Jeff positive lifestyle changes, including healthy eating,
Novick’s Fast Food that will show people how to fitness and empowerment. There will be two

rounds of immersion programs offered annually at last two years, he also served as the Director of
three different locations in the United States. Health Education for the NHA.
Participating in the immersion program will allow
Team Members, who qualify and who are ready to Jeff has taught nutrition classes at Indiana State
take charge of their own health, to receive more University, Indiana University Medical School, the
direct support in making positive lifestyle and University of Miami Medical School and for the
dietary changes under the guidance of a medical Florida Academy of Family Physicians. While in
professional, and at no cost to them.” Indiana, he created and taught the Nutrition
Education Initiative, a preventive medicine
I feel very fortunate and extremely blessed to have curriculum for medical doctors, residents, and
so many opportunities to try and make a difference medical students. In recognition of this
in the lives of people and the world we live in. groundbreaking project, Indiana’s governor
awarded him the Indiana State Public Health
Thanks Jeff! Excellence in Health Science Award, and Indiana
State University awarded him the Graduate‐of‐the‐
Contact Info Last‐Decade Award.

You can find Jeff and his work at He has been interviewed by Newsday, Parade
www.jeffnovick.com. Magazine, Men's Health, Shape Magazine,
Women’s World and has appeared on Fox News,
Bio Discovery Health, the Today Show and other media
nationwide. He recently appeared in the
Jeff Novick is truly a unique dietitian and documentary Processed People, and the movie
nutritionist. His insightful and humorous approach FatBoy which won the best documentary award at
to nutrition and health has helped thousands the Fort Lauderdale and Queens Film Festivals.
worldwide make the transition to healthy living. He
holds both undergraduate and graduate degrees
from Indiana State University in nutrition with
minors in Exercise Science.

Jeff serves as Vice President of Health Promotion
for Executive Health Exams International and
lectures for the McDougall Program in Santa Rosa,
California, a residential intensive lifestyle program.
In addition, he serves as an Adjunct Professor in the
School of Health Sciences for Kaplan University.

For almost a decade, Jeff served as the Director of
Nutrition at the Pritikin Center in Aventura, Florida,
and as Vice President of the Board of the Directors
for the National Health Association (NHA). For the

Restaurant Review: The Veggie Grill
Reviewer: Jason Wyrick
The Veggie Grill
http://www.veggiegrill.com
Four Locations in Southern California
San Francisco, CA 94110
323.822.7575 (Sunset Blvd. location)
Hours: 11 a.m. – 10:00 p.m. (or 11:00
p.m. in certain locations)

I finally had the pleasure of eating at The Veggie each item prominently displayed. You then find a
Grill off of Santa Monica Blvd. in Los Angeles. In table, open‐seating, and your food is brought to
fact, over the span of two days, I ate there three you when it’s ready. The staff was incredibly nice
times. Partly, that was so I could thoroughly and very patient, putting up with my many
inspect the menu for the review. Partly, it was so I questions with gracious smiles.
could thoroughly inspect the menu simply because
I wanted to eat good food! And The Veggie Grill Food
does serve good food. While not perfect, it’s just
the right combination of styles, flavors, and The food, of course, is what matters most and The
textures to pull in a large portion of not only Veggie Grill delivers. The menu is unique amongst
vegetarians, but die hard meat eaters. In fact, vegan restaurants in that its main focus is
most of the patrons at The Veggie Grill identify California‐style Southwestern food. Ironically, the
themselves as meat eaters and that’s a strong best item on the menu is the Santa Fe Crispy
testament to the fact that meat eaters aren’t Chikin’. It’s a succulent mix of avocado, tomato,
necessarily looking to eat meat, they just want to lettuce, a spicy mayo, and a truly crispy mock
eat good food that makes them feel comfortable. chicken with a light flavor. On my various trips, I
also tried the Carne Asada, the All Hail Kale salad,
Atmosphere the Bean Me Up Chili, and the Sweetheart Fries.
The Carne Asada had an excellent flavor, though I
The Veggie Grill resides in that place between fast found the texture to be a bit mushy. Carne Asada
food and a standard sit down restaurant. It doesn’t should be tender, but mushy is not something I
have all the frills of a traditional restaurant, but it want out of that style of dish. It was also served on
doesn’t feel cheap like a fast food joint, either. It’s a roll and I would have preferred a warm corn
a relaxing place to sit down and have a bite to eat tortilla. Out of everything I had, that was the only
for an afternoon or early evening meal. Like many real misfire. The kale was addictive, with just the
restaurants of this style, you order at the counter right balance of acidity and sweetness. I could
and the menu sits on the wall, brightly lit, with have made a meal out of that salad! The chili and
fries (sweet potato fries served with a side of
chipotle ranch) were both excellent and being a bit

of a chili snob, I was quite pleased with it. If I have The Reviewer
the chance to go back, I’ll definitely order those
two items again. One thing to note is that a lot of Chef Jason Wyrick
the same flavors and textures are used throughout is an award
the menu, most notably with the spicy vegan may winning vegan chef
and chipotle ranch. Those two ingredients are and the owner of
used prolifically. With the soft sandwich rolls, this Arizona's only
might not be such a good idea and a little more vegan catering
diversity in the menu would help immensely. company, Devil
Spice. Serving the
Finally, the menu is heavy on mock meats, but state since 2004 as both a caterer and a prolific
there are enough non‐mock meat dishes that it’s vegan culinary instructor, Chef Jason has garnered
still easy to find something incredibly tasty at The local and national attention. He was chosen as
Veggie Grill if you don’t go for those types of foods. vegcooking.com's October, 2005 Chef of the Month
They’re also quite willing to substitute tempeh and and has been featured in the Arizona Republic and
even portabellas for the mock meats in the menu. on ABC's local morning show, Sonoran Living Live.
Formerly a diabetic, Chef Jason approaches vegan
Price cuisine from both a health and ethical standpoint
with an eye for taste and simplicity.
The price is a bit high for the style of food, but not
so much that it’s a turn off. Expect to spend
around $12‐$15 for a meal.

Conclusion

The Veggie Grill fills a niche that has been severely
lacking in good options. It’s quick dining with good,
solid food that is easily accessible for meat eaters
that isn’t too harsh on the pocketbook. I highly
recommend it!


Product Review: Frontera Gourmet Mexican Salsa
Reviewer: Madelyn Pryor

Frontera Kitchens
http://www.fronterakitchens.com/
Chicago, IL
Can be purchased at: Sprouts,
Whole Foods, World Market,
Frontera Kitchens
Price: $4.00‐$5.00 per bottle

There are few things more satisfying in life than a The medium flavors are double roasted, corn and
very good salsa. It speaks to your soul while it poblano, guajillo, red pepper and garlic, mango key
dances on your tongue. It elevates simple peasant lime, tomatillo, and jalapeno cilantro. The hot
fare into gourmet food. And everyone has their flavors are habanero, and chipotle. I have tasted
own secret salsa recipes. But the salsa recipes of the habanero, chipotle, jalapeno cilantro, tomatillo,
Mexican food cooking legend Rick Bayless are the mango key lime, red pepper and garlic, roasted
subject of this review. They are the best tomato, and chunky tomato. These were all the
commercially jarred salsas out there. Period. End of flavors I could find in the greater Phoenix area.
Discussion. But I will discuss them anyway. However, each and every one were delightful. I
have a medium/high tolerance for burn, but I
With most jarred salsas (think of the kind you get found the mild salsas to have so much flavor that I
at most supermarkets), you crack open the vacuum did not mind they didn’t deliver a burn. The hot
seal and you’re greeted with a slight metallic scent salsas I ate a little sparingly, dipping in my chips,
that floats along with your tomato sauce and delighted to have such an abundance of sensations
spices. Not that appealing. It is even less appealing besides burn. They are the best salsas outside the
when you grab a chip and dip in, just to be greated ones Chef Jason makes.
with mushy veggies and even more metallic zing.
This is not an optimal chip and salsa experience. I strongly encourage you to seek out these
wonderful treats for yourself! I have locally found
What Bayless has managed to accomplish is to them at World Market, Whole Foods, and some of
bring a fresh tasting, delightful smelling salsa into a our upscale grocery chains. You can also purchase
jar. The tastes and textures remind you of what them through the Frontera website listed above. As
you would get at an authentic Mexican restaurant of this printing, all the salsas are vegan, though
that made their own salsa. That is, if the Mexican some other Frontera products, such as their soups
restaurant were gourmet. Frontera salsas currently and enchilada sauce are not, so before buying
come in 13 exciting flavors. The mild flavors include more than the salsas just read labels. But once you
Spanish olive, chunky tomato, and roasted tomato. get your hands on these salsas, be careful, because

they tend to disappear quickly… along with your The Reviewer
chips and bean burritos.
Madelyn is a busy culinary
instructor teaching people
Highest Possible Recommendations.
that vegan food is not only
tasty, it is filling and
comforting, too. She is
working on trying to get a
few of her own websites up
and running, chasing after a
tribe of very bad cats, and
making delicious desserts. She can be reached at
madelyn@veganculinaryexperience.com.


Book Review: Speed Vegan
Author: Alan Roettinger
Author: Alan Roettinger
Publisher: Book Publishing Company
Copyright: 2010
Reviewer: Madelyn Pryor ISBN: 978‐1‐57067‐244‐6
Price: $19.95

Alan Roettinger’s book title jumps off the shelf. and cultures represented, so you will find your
Every vegan has at one time or another been in the pallet widened by this book. Lastly, there are a few
kitchen trying to make a quick dinner that ends up pictures of some of the recipes. Many times there
taking much longer. Once upon a time, when I was are pictures of a chef’s hands preparing these
in graduate school, my dinners of choice were dishes. I think that could have been better replaced
vegan hot dogs and hamburgers, because I knew I with pictures of the food (how else will I know if I
could make those in minutes. did it right?)

While it would take longer than minutes to make Over all, Speed Vegan is a nice addition to your
most of the dishes in Speed Vegan, Roettinger vegan cookbook stash, so go check it out for
sticks to his 30 minute timeframes. Therefore, you yourself!
know if you have the ingredients on hand, you can
make these recipes in the same amount of time it Recommended.
takes to watch one show on the Food Network
(and you can’t eat most of that food, anyway). All
the recipes are tasty, and there are a few I cannot
wait to try, such as the cauliflower and leek soup.
That just looks good. Some of the recipes call for The Reviewer
rather exotic ingredients. How exotic? I live in
Phoenix now, and I have two very large Asian Madelyn is a busy culinary
markets just a few miles from me, and I had still instructor teaching people that
vegan food is not only tasty, it is
not heard of some of them. I used to live in a
filling and comforting, too. She
smaller town, and I know I could not have gotten
is working on trying to get a few
these ingredients there. Roettinger does offer of her own websites up and
substitutions in some of these cases, and in other running, chasing after a tribe of
cases you could just skip those recipes and chose very bad cats, and making
one of the many other fine recipes in this book. delicious desserts. She can be
reached at
Since the author also spent time with a macrobiotic madelyn@veganculinaryexperience.com.
diet, there are elements that remain in these
recipes, so if you are a macrobiotic vegan, this is a
bonus for you. There is also a wide variety of tastes

Book Review: 500 Vegan Recipes
Authors: Celine Steen and
Authors: Celine Steen and
Joni Marie Newman Joni Marie Newman
Publisher: Fair Winds Press
Copyright: 2009
ISBN: 978‐1‐59233‐403‐2
Price: $19.99
Reviewer: Madelyn Pryor

A well balanced vegan cookbook for cooks of all There is also allergy information for the recipes, so
levels if you are looking for gluten free or soy free
recipes, you can find those at a glance. There is also
When I first noticed 500 Vegan Recipes on the an icon for 30 minute meals, so you can find
shelves, I almost shrugged it off. I have a ton of speedy recipes to make on those frantic weekdays,
vegan cookbooks, but something compelled me to or rushed weekends. The icons make finding
buy this book. I am so thankful that I did, because it recipes that meet your needs quick and easy.
was $19.99 very well spent. This is one of the best,
most comprehensive cookbooks I have ever read It is hard to impress me with vegan cookbooks,
for vegans. because gourmet vegan cooking is something that
comes as naturally to our household as breathing,
Where do I begin to share with you how wonderful but this book made my mouth water, and made me
this cookbook is? There are 20 chapters, one of want to get in the kitchen. There are recipes of all
which is an overview of how to use the cookbook. levels, and even an introduction to ‘What is Vegan
The remaining 19 chapters are crammed with Cooking’ so this would be an ideal gift to give
wonderful vegan recipes, from breakfast, to salads someone who is thinking about going vegan. If you
and salad dressings, to casseroles and savory pies are an experienced vegan cook, this would be
and tarts. For the more adventurous, there are awesome addition to your cookbook library. Either
chapters on candies and bars, sweet and savory way, at less than $20, you can’t afford to not get it.
muffins and even an entire chapter on faux meats!
That was something that truly impressed me. I So with 500 wonderful vegan recipes waiting for
spent time living away at graduate school and I you, with dishes from breakfast to late dessert and
wish I had this book then, because buying everything in between, run out and grab yourself a
packaged mock meat was expensive and not copy now!
always the quality I wanted, but this has recipes for
Apple Sage Fauxage, Independence Day Wieners, Highest recommendations!
and Seitan Bacon Crumbles along with many more!
Yay!


The Reviewer

Madelyn is a busy culinary
instructor teaching people
that vegan food is not only
tasty, it is filling and
comforting, too. She is
working on trying to get a
few of her own websites up
and running, chasing after a
tribe of very bad cats, and
making delicious desserts. She can be reached at
madelyn@veganculinaryexperience.com.


Recipe Index

Click on any of the recipes in the index to take you to the relevant recipe. Some recipes will
have large white sections after the instructional portion of them. This is so you need only print
out the ingredient and instructional sections for ease of kitchen use.

Recipe Page Recipe Page

Tacos Entremés (Sides & Appetizers)
Carnitas 63 Guacamole 103
Potato & Chard Tacos 66 Masa Black Bean Cakes 106
Tacos Veracruz 69
Mole & Mojo
Tamales Mole Poblano 109
Basic Tamale 72 Mole Verde 113
Black Bean Chipotle Tamale 76 Mojo de Ajo 116
Green Corn Tamale 79
Mesquite Smoke Red Pepper & 82 Salsas
Olive Tamale Pico de Gallo 119
Seitan & Ancho Tamale 85 Chipotle Olive Salsa 122
Sweet Potato & Peanut Tamale 88 Mango Manzano Salsa 125
Salsa Verde con Poblano 128
Tortillas
Corn Tortillas 91 Bebidas (Drinks)
Flour Tortillas 94 Chocolate Atole 131
Pineapple Atole 134
Frijoles (Beans) Café de Canela (cinnamon coffee) 137
Pintos Borracho (drunken beans) 97 Horchata (cinnamon rice milk) 140
Frijoles Refritos (refried beans) 100
Sopas (Soups)
Pozole 143
Sopas Albondigas 146
Tortilla Soup 150

Continued on next page…


Recipe Index

Click on any of the recipes in the index to take you to the relevant recipe. Some recipes will
have large white sections after the instructional portion of them. This is so you need only print
out the ingredient and instructional sections for ease of kitchen use.

Recipe Page Recipe Page

Comidas (Meals) Postre (Desserts)
Albondigas 153 Arroz con Canela (cinnamon rice) 207
“Dry” Ceviche 157 Hazelnut Fudge Brownies 210
“Wet” Ceviche 160 Coconut Mango Ice Cream 212
Chayotes Rellenos (stuffed squash) 163 Flan 215
Chilaquiles con Frijoles Negros 166 Mexican Gray Squash Bread 218
Chilaquiles con Salsa Pacana 169
(chilaquiles with pecan sauce)
Chile Relleno (stuffed chile) 173
Crepes des Champinon (mushroom 178
crepes)
Enfrijoladas 182
Foil Roasted Veggies 185
Huevos y Frijoles (“eggs” & beans) 188
Plantain Chalupas in Meco Sauce 191
Potatoes and Anchos in Pipian 195
Verde
Swiss Chard Mexicana 198
Tempeh Escabeche 201
Tortas Ahogadas (drowned 204
sandwich)


Tacos Carnitas
Type: Tacos Serves: 6

Time to Prepare: 3 hours

Ingredients
4 cups of shredded seitan
Juice of 2 limes
1 tsp. of salt (unless your seitan is already salty)
Oil and water for simmering
Optional Spice Mix: 1 tsp. of cumin, 1 tsp. of ancho powder, ½ tsp. of guajillo powder, ¼ tsp. of
cinnamon, 1 tsp. of Mexican oregano
Corn tortillas
Pico de gallo
Sliced avocado

Instructions
Shred the seitan or use a shredded commercial beef or pork substitute.
Marinate the seitan in the lime juice and salt.
Add enough oil and water in equal parts to a pot, coming at least 1” up the pot.
Heat the oil to a medium low heat.
Add the shredded seitan and simmer it for about 30 minutes.
If you are using the optional spice mix, add it when you add the shredded seitan.
Place some of the oil in a pan and heat it to a medium high heat.
Remove about ½ a cup of the shredded seitan and brown them in the pan, repeating until you have
browned all the seitan.
Serve with warm tortillas, pico de gallo, and sliced avocado.

The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Low‐fat Version

Omit the oil and use water or veggie broth exclusively.

Kitchen Equipment

Pot
Sauté Pan
Measuring Cup
Stirring Spoon
Tongs
Knife
Cutting Board

Presentation

Serve each of the ingredients in their own serving vessel family style.

Time Management

Don’t overcook these or else the seitan will puff up too much. If you see it start to look puffy, get it
out of the liquid and brown it right away.

Complementary Food and Drinks

Serve with a jicama and fresh pepper salad and horchata.

Where to Shop

Seitan can be purchased at Whole Foods, Trader Joe’s, Fresh & Easy, and many Asian markets, though
you can always make your own. The rest of the ingredients are easy to find. Approximate cost per
serving is $1.25.

How It Works

Traditional carnitas are slow cooked so the fat renders and the carnitas simmer in fat and broth. To
mimic this, a mixture of oil and water is used. Unlike traditional carnitas, seitan is already fairly soft
and incredibly absorbent, so it only needs to simmer for a short amount of time. The carnitas are
then finished off in the pan to give them a deep browning and crispiness.

Chef’s Notes

These are good, but when you add the spice mix, they become incredible Succulent, full of flavor,
and highly addictive.

Nutrition Facts (per serving)

Calories 333
Calories from Fat 135
Fat 15 g
Total Carbohydrates 25 g
Dietary Fiber 6 g
Sugars 2 g
Protein 27 g
Salt 472 mg

Interesting Facts

Traditional carnitas are about the most fattening dish you can eat, being simmered in enough fat to
cover the carnitas.


Tacos with Chorizo, Potatoes, and Chard
Type: Taco Serves: 6

Time to Prepare: 15‐20 minutes

Ingredients
½ of a yellow onion, diced
2 cloves of garlic, minced
3 red potatoes, diced
1 bunch of Swiss chard, sliced
1 tsp. of oil
¼ tsp. of salt
1 package of soy chorizo (about 1 ½ cups)
½ cup of almond milk
6 corn tortillas
Option: 1 avocado, sliced thinly

Instructions
Dice the onion.
Mince the garlic.
Dice the potatoes.
Slice the chard.
Heat a pan to just above a medium heat.
Add the onions and sauté them until they turn a light brown color.
Add the potatoes and salt, sautéing them for about 3 minutes, slowly stirring them to ensure they
don’t burn to the bottom of the pan.
Add the garlic and soy chorizo and sauté for another 2 minutes.
Add the chard and almond milk, simmering this until the almond milk evaporates.
Steam the tortillas or gently warm them in a pan or oven so they are pliable.
Serve in corn tortillas and top with optional avocado slices.
Option: Instead of sautéing the potatoes, you can smoke them on a grill and then add them when
you add the almond milk.


Low‐fat Version

Omit the oil and add in another ¼ cup of almond milk. Instead of sautéing the potatoes, simply add
them with the almond milk so that they cook entirely by simmering instead of sautéing.

Kitchen Equipment
Knife
Cutting Board
Measuring Spoon
Measuring Cup
Sauté Pan
Spatula or Stirring Spoon

Presentation

Serve the filling family style in a bowl with the tortillas on the side or
leave the tortillas open and place the filling in a line in the center of
the tortillas.

Time Management

This recipe goes fairly quickly, so make sure you get everything cut before you start sautéing the
ingredients. The filling itself is very stable and will last for about a week and a half in your
refrigerator.


Serve this with a side of grilled squash and a fire roasted tomato and chipotle salsa.

Where to Shop

The best soy chorizo I’ve had comes from Trader Joe’s, though you can find other brands at places
like Whole Foods and Sprouts. The chard should have nice, crisp stems and if you can’t find chard,
kale makes a good substitute. Approximate cost per serving is $1.00.

How It Works

If the onion gets too brown, the bitterness overwhelms the mellow flavors from the almond milk and
potatoes. This also holds true with the garlic, which is why it is sautéed for such a short amount of
time. The chorizo adds a bit of spiciness to the taco and lots of contrasting texture to the potatoes,

which should end up soft, but not mushy. Finally, almond milk is used to give a subtle nutty flavor to
the filling and also to gently soften the chard instead of wilting it with the direct heat of the pan,
which will make it bitter.

Chef’s Notes

This is one of my favorite recipes and is a sure winner whenever I have friends over, especially when I
used smoked potatoes.


Calories 294
Fat 10 g
Dietary Fiber 7 g
Sugars 4 g
Protein 13 g
Salt 321 mg

Interesting Facts

Chard is prevalently used in Mexican cuisine, usually sliced thinly and either eaten as part of a salad
or slightly wilted for a filling.


Tacos Veracruz
Type: Taco Serves: 6

Time to Prepare: 30 minutes

Ingredients
The Mushrooms
3 trumpet mushrooms, sliced into ½” rounds
1 tbsp. of chopped epazote
¼ tsp. of salt
2 tsp. of olive oil or mojo de ajo
The Sauce and Chorizo
6‐8 pitted green olives, sliced
1 tsp. of minced fresh oregano
1‐2 chipotles in adobo, diced
2 cups of crushed fire roasted tomatoes
1 tbsp. of capers
1 package of soy chorizo
The Greens
1 bunch of chard or kale, roughly chopped
6‐8 cloves of garlic, sliced
The Tortillas
6 good quality corn tortillas

Instructions
Slice the trumpet mushrooms into about ½” thick rounds.
Chop the epazote.
Toss the trumpet mushrooms, epazote, salt, and oil in a baking dish and cover it.
Bake the mushrooms on 400 degrees for 20 minutes.
Option: Sauté the mushrooms in the oil over a medium high heat until they start to brown, then add
the epazote and salt and sauté 30 more seconds. (this is instead of baking the mushrooms)
Slice the green olives.
Dice the chipotle(s).
Add all the ingredients for the sauce to a pot and bring it to a simmer over a medium heat.
Chop the chard or kale.
Slice the garlic.
Steam these until the greens are wilted.
Press them together, gently squeezing out some of the excess liquid (wait until it cools down a bit!).
Mix the mushrooms with the sauce.
Warm the tortillas.
Load each tortilla with the mushrooms and sauce and then the wilted greens.


Low‐fat Version

Instead of baking the mushrooms, sauté them in a dry pan over a medium heat until they brown,
then add the epazote and salt and sauté 30 more seconds. The rest of the recipe is the same.

Raw Version

Instead of baking the mushrooms, place them on a dish and then put a heavy weight on top of them,
allowing them to sit for about 6 hours. This softens them, giving them a cooked texture. Blend fresh
tomatoes until you have two cups of tomato sauce and use fresh jalapenos instead of chipotles.
Substitute sprouted lentils for the soy chorizo. Wilt the greens and garlic the same way you do the
mushrooms and serve everything on a raw taco shell.

Kitchen Equipment

Knife
Cutting Board
Oven
Baking Dish
Pot
Steamer
Stirring Spoon
Pan or Steamer for warming tortillas

Presentation

Serve the tortillas wrapped in cloth and serve the sauce, chorizo, and
mushrooms in one deep dish with the wilted greens in another.

Time Management

Start the mushrooms baking, then get the sauce warming up. While it is warming, start the steamer
so that when you are done chopping the greens and slicing the garlic, you can add them to the
steamer and they will immediately start wilting. Everything should come together at about the same
time. If you need to make the tacos ahead of time, keep the filling in the pot and warm the greens in
another pot. The tacos will come together very quickly.




Serve these with a side of red quinoa cooked with minced garlic and onion.

Where to Shop

Soy chorizo can be found at Whole Foods, Trader Joe’s, and even some conventional markets.
Trumpet mushrooms can often be found at Asian markets and in some higher end markets. The rest
of the ingredients are relatively common. Approximate cost per serving is $1.75.

How It Works

Roasting the mushrooms gives them a deep, slightly nutty caramel flavor and infuses the epazote
flavor directly into the mushrooms. The sauce is a tangy tomato sauce with a subtle smoky fire from
the chipotle and some depth from the oregano that accentuates the soy chorizo. This sauce requires
very little cooking, just time enough to warm and allow some of the flavors to meld. The wilted
greens and garlic are lush and mellow, balancing out the heat and tanginess of the sauce and creating
the third texture of the taco filling (the mushrooms, the chorizo sauce, and the greens).

Chef’s Notes

This is my absolute favorite taco. I love the different textures and the balance of powerful flavors. I
get hungry just thinking about it and whenever I serve this to my friends, vegetarian or not, it’s
always a hit.


Calories 291
Fat 11 g
Dietary Fiber 6 g
Sugars 4 g
Protein 14 g
Salt 754 mg

Interesting Facts

Chard is strongly related to beets, which is why the stems and leaves look so similar.
Spanish chorizo is a hard sausage while Mexican chorizo is ground.


Basic Tamale
Type: Tamale Serves: 24
Time to Prepare: 1 hour

Ingredients
12 cups of masa harina flour
10 cups of water or veggie stock (see below for some tasty stock options, this amount may also vary
depending on the type of masa you use)
1 tbsp. of salt
3 cups of vegetable shortening
Option: 2 cups of oil or margarine instead of the shortening
24 dried corn husks
Water to soak the husks
Option: 1 tbsp. of baking powder

Instructions
Warm the stock.
Combine the masa harina flour with the salt (and optional baking powder.)
Stir the vegetable shortening rapidly until it is creamy.
Pour the stock into the masa mix and stir until it is thoroughly combined.
Beat the moist masa mix into the shortening until you have a paste that will spread with a knife
without breaking apart.
You should end up with a semi‐thick paste.
If you do not have this, you can add more stock in ¼ cup amounts to the mix until you have the right
consistency.
To check the consistency, spread the masa on a corn husk and if it spreads easily while staying
together, you have the right consistency.
Option: If you use oil instead of the shortening, add it to the dry masa and then add the stock to the
masa.
Soak the corn husks for at least two minutes.
Spread masa paste over the top half of a corn husk (the top half is the wide half) about ¼” high.
Spoon a line of your filling of choice in a line on one side of the masa paste.
Roll the tamale from the filling side to the other side.
You will end up with one half of the roll that has masa paste and one that does not.
Fold the half that does not have the masa paste against the tamale, folding it in towards the flap of
the roll.
Repeat this process with the rest of the ingredients.
Steam the tamales for 45 minutes.
If you have a lot of tamales and a tall steamer, you can place the tamales vertically in the steamer.

Stock Options
Boil two dates and a pinch of salt with each cup of water for ten minutes and then remove the dates.
Boil 2 tbsp. of raisins with each cup of water for ten minutes and then remove the dates.


Simmer one dried ancho, chipotle, or other chile of your choice per three cups of water for ten
minutes and then remove the chile (use the rehydrated chile in your filling.)
Use veggie stock instead of water.
Simmer six cloves of garlic per cup of water for fifteen minutes, removing the garlic when you are
finished.
Simmer 1 tbsp. of peppercorns and 1 cinnamon stick per two cups of water for ten minutes, straining
the stock when you are done.
Whichever stock you use, allow it to cool down to a warm temperature before you use it or else the
heat will cook the masa.


Low‐fat Version

Tamales obviously have quite a bit of fat in them, even with the large amount of carbohydrate heavy
masa. You can cut the fat content down by about ¼ by adding in about half the amount of stock as
removed fat. Thus, if you remove one cup of fat, add in ½ cup of stock. Play with this until you get
the smooth paste consistency. Keep in mind that the fat binds the masa together, so you may find
that your tamales fall apart more often without the traditional amount of fat.

Kitchen Equipment

Pot for the stock
Large Mixing Bowl for the masa mix
Large Mixing Bowl to cream the shortening
Large Pot to soak the husks
Spoon, Knife, or Paint Brush to spread the masa on the husks
Measuring Cup
Measuring Spoon
Whisk

masa dough

Presentation

Rolling tamales takes a little practice, but not much, so don’t worry if your
first few don’t look good. Just keep rolling! If you want a totally enclosed
tamale, you can leave enough room when you spread the masa for a fold
on both sides of the husk instead of just one half. You can also take strips
of corn husks and make a nice tie around the
tamales to help keep them together. Note that if
you use the baking powder, they will get slightly
fluffy and will break apart easier. Finally, allow the tamales to rest for at least
five minutes before unwrapping them. The steamed tamales will be delicate
when they first come out of the steamer. Allowing them to rest tightens up
the masa.

Time Management masa on husk

Tamales have a reputation for being time consuming, but once you get the masa paste, filling, and
corn husks prepped, you can make them very quickly. To speed up the time, you can make the filling
the day before. The masa paste and the soaked husks take a minimal amount of time to prep.
Tamales can be frozen and kept for up to a year.


Horchata, a sweetened rice milk and cinnamon drink, is a wonderful complement to most tamales.


Where to Shop

All of the ingredients for the basic tamale can be purchased at any store that caters to Mexican
cuisine and may even be available in your local market depending on where you live. When buying
the masa, look for finely ground corn flour and only purchase as much as you think you will use within
the week. Corn flour has a good amount of oil and that means it will go rancid if stored too long.

How It Works

The stock is added to the masa instead of the other way around so that the masa does not clump. It
is then beat into the shortening, which is used to bind the masa together and make it spreadable, for
the same reason (yes, shortening can clump when added to dry or moist ingredients!) They are then
steamed so that they stay moist and the masa can finish binding together.

Chef’s Notes

I use the baking powder option as I prefer my tamales to be just slightly fluffy. When I make them, I
generally prepare at least three fillings so that I can have a variety of tamales with very little extra
work. These are best to make in a large batch and then frozen so that you have tamales ready for a
long time to come!


Calories 9076.7 (378.2)
Calories from Fat 4392 (183)
Fat 488.0g (20.3g)
Total Carbohydrates 1043.0g (43.5g)
Dietary Fiber 131.3g (5.5g)
Sugars 0.0g (0.0g)
Protein 127.8g (5.3g)
Salt 6972mg (290.7mg)

Interesting Facts

Tamales are a traditional celebration food, especially for Christmas.
The more proper form of tamale is actually tamal, with tamales being the plural form.



Black Bean Chipotle Tamale
Time to Prepare: 1 hour 15 minutes

Ingredients
1 batch of tamale dough (see Basic Tamale recipe)
16 oz. of black beans, rinsed
½ cup of shredded carrot
½ of a red onion, minced
1 tsp. of chipotle powder
1 tbsp. of mild New Mexico chile powder
1 tsp. of whole cumin seeds
2 tsp. of whole coriander seeds
½ tsp. of salt
1 tsp. of olive oil
Option: 1 cup of soy chorizo

Instructions
Shred the carrot.
Mince the onion and garlic.
Rinse the beans.
Combine all of these together in a bowl.
In a small pan, toast the cumin seeds and coriander seeds on a medium heat in the 1 tsp. of oil until
the coriander seeds start to pop or the cumin seeds turn a deep brown color, whichever comes first.
Mix the chipotle powder, New Mexico chile powder, cumin, coriander, and salt together.
Toss this into the veggie mix.
Prepare the Basic Tamale dough according to the Basic Tamale recipe.
Prepare the Basic Tamale recipe adding about 1 tbsp. of filling per tamale.
Option: Mix the soy chorizo into the veggies after the spices have been added.



Kitchen Equipment

Pot for the stock
Measuring Cup
Measuring Spoon
Whisk
Mixing Bowl
Colander to rinse the beans
Cutting Board
Grater

Presentation

This would look nice atop a bed of Spanish rice garnished with black
sesame seeds.

Time Management

The bean mix can be made quickly, so concentrated on making that first and then make the tamale
dough.


Serve this with a side of grilled corn on the cob that has been tossed in a mild chile powder mix. The
smokiness of the grilled corn will complement the chipotle flavor quite well.

Where to Shop

All of these ingredients should be fairly easy to find.

How It Works

The smoky richness of chipotle powder greatly enhances the depth of flavor that black beans have.
The red onion and carrot give it a touch of sweetness. New Mexico chile powder is added so that the
tamale can have more chile flavor without being overwhelmed by the heat of additional chipotle


powder. The cumin and coriander seeds are toasted to darken their flavors, which helps them stand
out amongst all of the other strong flavors in the recipe.

Chef’s Notes

It’s hard to go wrong with black beans, onions, and chipotle powder, all which go together to make a
great chili, which itself was the inspiration for this filling.


Calories 9657.8 (402.4)
Calories from Fat 4452.0 (185.5)
Fat 494.7g (20.6g)
Sugars 5.0g (0.2g)
Salt 7292mg (303.8mg)

Interesting Facts

The chipotle is a dried, smoked jalapeno and can be purchased whole or in powdered form.
Black beans are very high in iron.


Green Corn Tamales

Time to Prepare: 1 hour (add 30 minutes if you roast your own chiles)

Ingredients
½ batch of tamale dough (see Basic Tamale recipe)*
½ cup of sugar
12 ears of corn
2 cups of roasted chiles in strips (fresh roasted Hatch chiles work best)

*Substitute 5 cups of soy creamer for 5 cups of the liquid in the Basic Tamale recipe

Instructions
Remove the corn from the cob.
Grind the corn in a food processor until it is coarse.
Prepare the tamale dough according to the Basic Tamale recipe, substituting five cups of soy creamer
for five cups of water.
Combine the tamale dough with the ground corn.
Cut the chiles into strips.
Prepare the tamales using the Basic Tamale recipe and adding in 1‐3 strips of roasted green peppers
for the filling.
Unlike the Basic Tamale recipe, however, the spread should be 1/3” to ½” high.
Option: Roast the corn before removing the kernels from the cob.



Kitchen Equipment

Pot for the stock
Measuring Cup
Measuring Spoon
Whisk
Cutting Board
Food Processor

Presentation

This looks nice on a plate with a few dots of sweet agave nectar and
sprinkles of toasted pepitas.

Time Management

If you roast your own peppers (I highly suggest this,) get them on the grill and then work on the
dough while they are roasting.


These go well with a crisp beer and a bowl of tortilla soup featuring poblano peppers and zucchini.
Those flavors seem to combine quite well with the sweet masa and the roasted green chiles.

Where to Shop

Soy creamer (Silk is the most popular brand) can be purchased at Sprouts, Whole Foods, Central
Market, and other stores of that ilk. It can even be found at some of the newer stores of more
common chains like Fry’s. For the peppers, I usually head to my local market and see which green
ones look the best.

How It Works

The soy creamer, sugar, and ground corn combine to make the masa quite sweet, which balances the
spicy roasted pepper. Because this masa has a lot more flavor than a regular masa, more of it is used


so that it becomes a featured ingredient. The corn is ground so that its fresh sweetness and crispness
is evenly distributed throughout the tamales.

Chef’s Notes

I enjoyed the simplicity of this recipe, which yields incredible results without having to do a lot of
fancy work. Sometimes the most elegant recipes are the best ones.


Calories 257
Fat 11 g
Dietary Fiber 4 g
Sugars 5 g
Protein 4 g
Salt 153 mg

Interesting Facts

Zacahuil is another name for tamale in southern Mexico.
Teosinte is thought to be the genetic parent of maize (corn.)


Mesquite Smoked Red Pepper & Olive Tamales

Time to Prepare: 2 hours 15 minutes (includes 1 hour to soak the mesquite chips)

Ingredients
2 chayote squash, grilled and minced
4 red bell peppers, roasted
½ cup of diced black olives
½ cup of diced green olives (preferably the kind stuffed with garlic)
¼ cup of chopped cilantro leaves
¼ cup of pine nuts
¼ tsp. of salt
1 tsp. of olive oil
Mesquite wood chips

Instructions
Soak the mesquite chips in water for at least an hour.
Light the grill, filling it with the smoked mesquite chips.
Cut the chayote in half, but leave the red peppers whole.
Lightly brush them with the olive oil.
Grill them, rotating them as they blacken.
While these are grilling, prepare the tamale dough according to the Basic Tamale recipe.
Once the peppers are done, place them in a bowl and cover them with a towel.
Allow them to sit for 10‐20 minutes, then remove the skin and stems.
Dice the grilled chayote squash.
Chop the olives and cilantro.
Cut the roasted red peppers into strips.
Toast the pine nuts on a medium heat for about 45 seconds.
Combine all of the ingredients.
Prepare the tamales according to the Basic Tamale recipe.
Option: For extra smokiness, you can add some of the smoked mesquite chips to the water you use
to steam the tamales.



Kitchen Equipment

Pot for the stock
Measuring Cup
Measuring Spoon
Whisk
Grill
Tongs
Bowl to hold the peppers
Towel
Cutting Board
Mixing Bowl
Small Pan to toast the pine nuts

Presentation

The filling for this is beautiful, so consider setting some of it aside to
use as garnish. This tamale should definitely be served on a brightly
colored plate.

Time Management

Timing is important in this recipe if you want to get it all done in a reasonable amount of time. Start
with the grill and then move on to the dough while the squash and peppers are grilling. If you finish
the dough quickly, you can get the olives and cilantro chopped while the veggies are still on the grill.
If you are particularly fast, you can get the pine nuts toasted, too.

To save time, there are a few cheats you can use. First, instead of grilling the peppers and chayote,
you can add 2 tbsp. of Liquid Smoke to the water used to steam the tamales. Second, you can
purchase already roasted red peppers. This will save you about an hour and a half of time.


Serve this with a couple of fresh hot peppers on the side that can be eaten as a spicy accompaniment
to the tamale.



Where to Shop

If you want to use the packaged roasted red pepper cheat, head to Trader Joe’s. They have the best
price on those peppers. For the olives, I highly suggest heading to a store with an olive bar, like
Whole Foods or Central Market. You can try the olives and figure out which ones you like best.
Remember that the better the quality of olive you purchase, the better the filling will taste as the
olives are a highly featured ingredient.

How It Works

Grilling the squash and peppers gives them a strong smoky flavor which plays against the tang of the
olives. Green and black olives are used both for color and for a contrasting taste. The peppers are
used for a red lushness while the pine nuts are added for texture and depth (which is also why they
are toasted.)

Chef’s Notes

This tamale, more than any other one I made, looked so appealing, it was the one I was most excited
about eating. The taste definitely lived up to the style.


Calories 402
Fat 22 g
Dietary Fiber 6 g
Sugars 1 g
Protein 6 g
Salt 407 mg

Interesting Facts

Olives have a strong quality that dries the mouth and an unappealing bitterness until they are cured.
Olive trees don’t just live for decades or centuries, they can live for millennia.
An olive tree is Croatia has been dated by tree ring analysis to be 1,600 years old and still bears fruit.


Shredded Seitan and Ancho Tamale

Time to Prepare: 1 hour 10 minutes (add 45 minutes if you make your own seitan)

Ingredients
2 cups of seitan
2 dried ancho chiles, crushed
3‐4 cups of water
4 bay leaves
1 tsp. of freshly ground black pepper
1 tsp. of cumin
1 tsp. of Mexican oregano
1 tbsp. of chile powder
¼ cup of raisins
2 tbsp. of pepitas

Instructions
Shred the seitan in a food processor by pulsing it several times.
Mince the garlic.
Crush the dried ancho chiles.
Bring 3‐4 cups of water to a simmer.
Add in the ancho chiles, the shredded seitan, and the bay leaves.
Simmer this for ten minutes.
While it is simmering, prepare the tamale dough according to the Basic Tamale recipe.
Combine the black pepper, cumin, Mexican oregano, and chile powder together.
Drain the water from the simmering seitan and ancho peppers.
Toss these in the spice mix.
Mix in the garlic, raisins, and pepitas.
Follow the Basic Tamale recipe for preparation.
Option: If you want to take some extra time, you can use the water from simmering the seitan and
ancho peppers as part of the stock for the tamale dough.



Kitchen Equipment

Pot for the stock
Measuring Cup
Measuring Spoon
Whisk
Pot to simmer the seitan and ancho peppers
Colander with a fine mesh
Food Processor
Small Mixing Bowl for the spice mix
Cutting Board

Presentation

If you want to get extra fancy with this tamale, you can make a
roasted yellow tomato sauce with cumin, salt, and lime juice. Place
a small amount on the bottom of a rectangular plate and then place
the finished tamale along the length of the plate. Finish by
garnishing it with a wedge of lime and a stuffed green olive. Of
course, you can always pile these on a platter and they will be gone
soon enough without the fancy plating!

Time Management

The longer this filling sits, the better it will get. Consider making the filling the night before you plan
on using it.


Serve this tamale with a side of smoked paprika rice and beer glazed onions with mashed black
beans. The roasted yellow tomato sauce mentioned above would also go quite well with this one.

Where to Shop

If I don’t feel like making my own seitan, I’ll usually purchase the White Wave brand from Wild Oats
or Whole Foods. The anchos can be purchased at most stores that have a heavy Mexican food
section, gourmet markets, and spice stores. If you can’t find them, you can substitute any large dried
pepper of your choice. The Mexican oregano can be purchased at the same locations. If you can’t
find it, you can substitute a like amount of fresh thyme leaves. Pepitas are green pumpkin seeds and
can be found in bulk at most stores that have bulk bins, such as Sprouts.



How It Works

Simmering the seitan with the bay leaves and crushed anchos infuses it with those great flavors while
rehydrating the ancho peppers at the same time. The anchos are crushed before they simmer
because they become too hard to chop once they are rehydrated. The pepitas (green pumpkin seeds)
are there for texture and bit of soft flavor while the raisins balance the heat of the chiles.

Chef’s Notes

This most closely resembles a traditional tamale filling, using shredded seitan instead of pork and
adding in the traditional peppers. The raisins were inspired by my mom, who used to make tamales
with her aunts. One of those aunts would add raisins into the masa and I thought that would work
very well in the filling, which it did!


Calories 412
Fat 21 g
Dietary Fiber 6 g
Sugars 1 g
Protein 10 g
Salt 291 mg

Interesting Facts

Seitan was created in the 7th century A.D. by Buddhist monks in China.
Ancho is the Spanish word for “wide.”


Sweet Potato and Peanut Tamale


Ingredients
1 sweet potato, peeled and minced
¼ cup of chopped peanuts (chili flavored peanuts are great in this recipe)
¼ cup of roasted, diced green chiles
2 tsp. of cinnamon
1 tbsp. of ancho powder
2 tbsp. of mild New Mexico chile powder
1 tsp. of cumin
1 tsp. of freshly ground black pepper
½ tsp. of salt

Instructions
Peel and mince the sweet potato.
Mince the garlic.
Roughly chop the peanuts.
Steam the sweet potato for 10 minutes.
Make one batch of Basic Tamales (see Basic Tamale recipe.)
Combine the steamed sweet potato with the garlic, peanuts, and roasted green chiles.
Combine the cinnamon, ancho powder, New Mexico chile powder, cumin, pepper, and salt together.
Toss the sweet potato mix in the spices.
Roll out and prepare the tamales according to the Basic Tamale recipe, filling each tamale with 1 ½ to
2 tbsp. of filling.



Kitchen Equipment

Pot for the stock
Measuring Cup
Measuring Spoon
Whisk
Steamer
Cutting Board

Presentation

You can dress the serving plate with chili coated peanuts and
sprinkles of the spice mix for garnish. A cut of cilantro for a fresh
green look would go nicely on the plate, as well.

Time Management

Get the sweet potato steaming before you start making the dough. That way, you can be working on
something while the potato is steaming instead of simply waiting around for it to finish.


Go with a sweet lime spritzer with these tamales. The lime will make all of the tamale flavors pop
out and the sweetness will enhance the chile powders.

Where to Shop

All of these ingredients should be fairly easy to find except for the ancho powder. You may need to
go to a spice store or a place like Central Market to find it, but if you can’t find it, don’t sweat it. Just
add in extra chile powder to make up for it. The green chiles should be in the Mexican Foods aisle of
your local store, though I prefer to roast my own Hatch peppers for the chiles. You should be able to
find the chile powder in the same area, though if you can’t find New Mexican chile powder, any chile
powder will do.



How It Works

Steaming the sweet potatoes softens them and adds moisture, making the spices cling to the potato
pieces better. The ancho powder adds a dark flavor the filling, but because it can be spicy, it gets cut
with the mild New Mexico chile powder, which has a great flavor without a lot of heat. The roasted
green chiles are used to add a lushness to the filling and the peanuts add a rich flavor and contrasting
texture.

Chef’s Notes

This, more than the other tamale fillings I’ve made, can serve as a dish all on its own.


Calories 394
Fat 21 g
Dietary Fiber 6 g
Sugars 1 g
Protein 6 g
Salt 348 mg

Interesting Facts

Tamales have been made in Central America for at least the last 5,000 years.
Some of the more tropical countries in Central America, South America, and the Caribbean make
their tamales not with corn husks, but with banana leaves.


Corn Tortillas
Type: Base Ingredient Serves: 12‐15


Ingredients
2 cups of Maseca
1 ½ cups of water

Instructions
Combine the Maseca with the water until you have a tight dough.
Form the dough into 12‐15 balls and cover them with a damp cloth.
Place a sheet or plastic wrap on the bottom of your tortilla press.
Wet your hands.
Place a dough ball slightly off center towards the hinge of the press.
Gently flatten it a bit by hand.
Place another sheet of plastic wrap over the dough.
Press the dough down, but don’t force it or your tortilla will be too thin.
Remove the uncooked tortilla and repeat with the remainder of the dough, keeping the finished ones
covered with a damp cloth.
On the Burner: Bring an iron skillet or comal to a high heat. Cook each tortilla for about 10‐15
seconds per side.
On the Grill: Tortillas only need to be grilled for a few seconds per side over a hot gas grill.
Regardless of which method you use, cooking tortillas for too long makes them tough and dry.



Kitchen Equipment

Mixing Bowl
Measuring Cup
Plastic Wrap
Tortilla Press
Iron Skillet or Comal or Grill

Presentation

Keep them covered in a basket covered with cloth.

Time Management

Fresh tortillas are meant to be served right away, or else they become hard. If you need to warm
them later, place them on a hot pan for about 10 seconds per side.


Just about anything Mexican can be served with corn tortillas!

Where to Shop

Maseca is available even in most conventional markets. Approximate cost per serving is $0.15.

How It Works

As the press is closed, the dough will spread out and slightly away from the hinge, which is why the
dough is placed closer to the hinge. It helps create an even circle. The plastic wrap is to keep the
tortillas from sticking to the press. You can use the same plastic wrap for several tortillas.

Chef’s Notes

This is the quick way to make fresh corn tortillas, which are lovely. The difference between a fresh
tortilla and a packaged one is the difference between fresh bread and packaged bread. If you want to
be truly authentic, you can make your own nixtamal (the corn dough) with dried corn, water, and
pure lime, but that’s a bit beyond this collection of recipes.



Calories 87
Calories from Fat 9
Fat 1 g
Dietary Fiber 2 g
Sugars 0 g
Protein 2 g
Salt 1 mg

Interesting Facts

Masa, or dried corn meal, was traditionally made with a stone rolling pin called a mano and a rough
stone mortar called a metate.


Tortillas de Harina (Flour Tortillas)
Type: Base Ingredient Serves: 12‐15


Ingredients
½ ‐ ¾ tsp. of salt
¾ cup of water
2 ¾ cups of whole wheat pastry flour
¼ cup of vegetable shortening
Flour

Instructions
Add the salt to the water and stir until it is dissolved.
Warm the water until it is hot, but still safe to handle.
While it is warming, combine the flour and shortening by hand until they are completely
incorporated.
Pour about 2/3 cup of water over the flour shortening mix and combine them with a fork or small
whisk until thoroughly incorporated.
If you still have some dry ingredients, you can add some of the remainder of the water.
Once all the dry mix is moistened, discard the remainder of the water.
Knead the dough until it is smooth.
It should be smooth and semi‐soft.
Divide the dough into 12‐15 balls, then cover them and let them rest for 30 minutes.
Lightly flour a working surface.
Roll each ball of dough out, slightly rotating the ever expanding discs after each roll of the rolling pin.
Flour the tortillas and working surface as needed.
When you finish a tortilla, place a sheet of plastic wrap or wax paper over it and layer the tortillas.
Once all your tortillas are rolled out, heat an iron skillet, comal, or griddle up to a medium high heat.
Each tortilla should cook about 30 seconds per side.
Once you are done with a tortilla, place it in a basket and cover the basket with a towel.


Low‐fat Version

Omit the vegetable shortening, and add in about 2 tbsp. of extra water. These will not be nearly as
soft or pliable as the ones with the shortening, but they also won’t have the added fat calories of the
shortening.

Kitchen Equipment

Small Pot
Mixing Bowl
Measuring Cup
Measuring Spoon
Fork or Small Whisk
Skillet
Spatula
Basket
Towel
Plastic Wrap or Wax Paper

Presentation

Serve these in a tortilla warmer or in a basket covered with a heavy
cloth towel.

Time Management

These are best when served fresh, but if you need to store them, tightly wrap them in plastic.


These can be served with tacos, with a side of beans, or even with jam.

Where to Shop

Good quality vegetable shortening can be found at places like Whole Foods, Sprouts, or Central
Market. In some of conventional markets that have a healthy eating section, you can also find good
quality vegetable shortening. Approximate cost per serving is $0.20.



How It Works

The shortening makes the tortillas soft and pliable. Incorporating the flour and shortening before the
water comes into play helps make the shortening more evenly distributed throughout the dough.
Otherwise, there tends to be pockets of melted shortening. The tortillas should only be lightly
cooked so they don’t become brittle.

Chef’s Notes

Be careful making this recipe. You may become spoiled on fresh tortillas!


Calories 138
Fat 5 g
Dietary Fiber 3 g
Sugars 0 g
Protein 3 g
Salt 98 mg

Interesting Facts

Tortilla is Spanish for little cake.
The Spanish introduced wheat flour to Mexico.


Pintos Borrachos (Drunken Pinto Beans)
Type: Beans Serves: about 8‐10 cups

Time to Prepare: 1 hour 30 minutes plus time to soak

Ingredients
2 cups of dried pinto beans
Water for soaking
1 tbsp. of baking powder
6 more cups of water
1 large white onion, chopped
5 Roma tomatoes, chopped
3 serrano peppers, diced
2 cloves of garlic, sliced
1 large sprig of epazote
1 bottle of dark beer
¾ tsp. of salt
Option: 3 tbsp. of vegetable shortening and ¼ tsp. of salt

Instructions
Soak the beans in water and baking powder, then discard the water.
Bring 6 cups of water to a slow boil.
Add the beans and cook them for about an hour.
Make sure to replenish some of the water if the beans stop being covered by it.
While the beans are simmering, chop the onion and tomatoes, slice the garlic, and dice the peppers.
After one hour of cooking, add the onion, tomatoes, garlic, peppers, epazote, and beer.
Option: If you use the vegetable shortening and ¼ tsp. of salt, add them with the veggies.
Once the beans are soft, add the salt.
Continue cooking the beans until they are very soft.
Remove the epazote.
You can either mash the beans or serve them as is.



Kitchen Equipment

Pot
Measuring Cup
Knife
Cutting Board
Bottle Opener
Large Stirring Spoon

Presentation

Serve this in a big clay pot or individually in a colorful bowl.

Time Management

Even with soaking, these beans take a long time to cook. That means planning ahead a full day
before you’re going to make these.


Serve these with corn tortillas and a good quality beer.

Where to Shop

All of these ingredients are fairly common except for the epazote. If you can’t find the epazote,
simply omit it.

How It Works

Soaking the beans basically starts the sprouting process, which breaks the beans down and makes
them more digestible. It also quickens their cook time. They are then cooked for an hour to start
breaking them down further. Only at that point are the tomatoes added. Their acidity slows down
the cooking process, so it’s important the beans are already on their way to being done before the
tomatoes go in the pot. Salt toughens beans, so that is added even later in the process.

Chef’s Notes

These are perfect with just corn tortillas and hot sauce. Incredibly filling and full of flavor.


Calories 1613
Fat 8 g
Dietary Fiber 80 g
Sugars 46 g
Protein 110 g
Salt 1944 mg

Interesting Facts

Soaking the beans in water not only softens them, but tells them to start growing, which makes their
amino acids, vitamins, and minerals much more available.


Frijoles Refritos (Refried Beans)
Type: Side Dish or Base Ingredient Serves: 1 batch


Ingredients
½ of a white onion, diced
1 tbsp. of oil
1 corn tortilla
3 cups of cooked beans
½ tsp. of salt
Option: 3 tbsp. of vegetable shortening

Instructions
Dice the onion and set it aside.
Bring a pan to a medium high heat.
Add the oil.
Once the oil is hot, place the corn tortilla in the pan, about 30 seconds per side.
Remove the tortilla.
Turn the heat down to medium.
Add the onion, sautéing it until it is soft and barely browned.
Remove the pan from the heat.
Immediately add the beans, salt, and optional shortening.
Mash the beans.



Kitchen Equipment

Pan
Knife
Cutting Board
Measuring Cup
Tongs
Stirring Spoon
Masher

Presentation

Not applicable.

Time Management

Be careful that the tortilla doesn’t burn. Otherwise, you’ll end up with a bitter taste to your beans.


Serve this mixed with tofu scramble, with tortillas, or sprinkled with diced veggies.

Where to Shop

All of these ingredients are readily available. Approximate cost per serving is $1.00.

How It Works

Frying the corn tortilla infuses the oil with a depth of caramelized corn flavor it otherwise wouldn’t
have, which instantly transfers to the beans. The onion is then lightly caramelized so that in turn, it
can infuse the beans with lots of sweet flavor. The beans should be mashed, not blended, so that
they maintain texture.

Chef’s Notes

I love refried beans and in all honesty, I prefer them without the vegetable shortening. That
ingredient is included in the recipe since many authentic versions use lard, but I don’t recommend
adding the shortening unless you are not watching your calories.


Calories 752
Fat 14 g
Dietary Fiber 43 g
Sugars 9 g
Protein 37 g
Salt 2501 mg

Interesting Facts

Beans have a slightly toxic compound which is destroyed when they are cooked.


Guacamole with Roasted Chiles and Garlic
Type: Side Serves: 4


Ingredients
1 poblano or 2 jalapenos, pan roasted
8 cloves of garlic, pan roasted
½ tsp. of coarse sea salt
½ of a small red onion, minced
3 tbsp. of chopped cilantro
3 avocadoes
Juice of 2 limes
1 tomato, diced

Instructions
Pan roast the poblano or jalapeno, and the garlic.
Peel the garlic and peel and deseed the chile(s).
In a molcajete, smash the chile(s), garlic, and salt into a paste.
Mince the onion.
Smash the onion in the molcajete.
Chop the cilantro.
Smash the cilantro in the molcajete (you should now have chile garlic paste, onion, and cilantro in the
molcajete.)
Smash the avocado and lime juice in the molcajete, then stir everything together.
Dice the tomato and stir that into the guacamole.



Raw Version

Instead of pan roasting the peppers and garlic, use one large cloves of garlic and turn that into a paste
with the salt and fresh peppers, proceeding with the remainder of the recipe as is.

Kitchen Equipment

Knife
Cutting Board
Cast Iron Skillet or Comal
Molcajete or Mortar and Pestle
Stirring Spoon
Measuring Spoon

Presentation

Leave the guacamole in the molcajete. It’s the perfect serving
vessel!

Time Management

If you need to make this ahead of time, add one more juiced lime and cover the guacamole with
plastic wrap by pressing it directly down onto the guacamole.


Corn chips or zucchini chips.

Where to Shop

When choosing a poblano, choose one that is as flat as possible. This will quicken its cook time.
Approximate cost per serving is $1.65.

How It Works

By creating the garlic chile paste, you can stir it into the guacamole so that it evenly diffuses
throughout the entire dish. It’s also important to do before adding the other ingredients so that you
can keep building up ingredients in the molcajete. The onion should be smashed to get the juice out
of it, but not turned into a paste, which is why it goes next, and the cilantro requires barely any

smashing, which is why it goes after the onion. Once the avocado is smashed, everything is stirred so
that all the layers of ingredients in the molcajete combine evenly. The tomato is stirred into the
guacamole at the very end so that it does not get smashed and its texture stays intact.

Chef’s Notes

This guacamole has a deep, robust flavor. Once you make it this way, you may find it hard to go back
to the more standard styles of guacamole!


Calories 239
Fat 20 g
Total Carbohydrates 16
Dietary Fiber 10 g
Sugars 2 g
Protein 3 g
Salt 311 mg

Interesting Facts

Guacamole, at its heart, consists of avocado, salt, and lime juice. Everything else is optional.


Masa Black Bean Cakes
Type: Main Dish or Side Dish depending on the size of the cakes Serves: 6

Time to Prepare: 1 hour 30 minutes (about 10 minutes of work time)

Ingredients
The Stock
1 onion, chopped
1 ancho chile
6 cups of water
4 cloves of garlic
1 sprig of epazote (use a bay leaf if you can’t find this)
1 stick of canela (cinnamon)
The Cakes
1 ½ cups of masa harina
½ tsp. of salt
¼ cup of diced roasted green chilies
¾ cup of cooked black beans
Topping Ideas
Idea 1: Drizzled agave
Idea 2: Guacamole prepared with ancho chile paste
Idea 3: Crispy oyster mushrooms with chipotle salsa

Instructions
Making the Stock
Chop the onion.
Remove the stem and seeds from the ancho.
Bring the water to a simmer.
Add all the stock ingredients to the water and simmer them for about 1 hour.
Replace the water as needed, ensuring that there are at least 4 cups of water in the pot.
Strain the stock and save 1 ½ cups of it.
Making the Cakes
In a large mixing bowl, pour the warm stock over the masa harina.
Add the beans and green chiles.
Mix everything by hand until evenly combined, creating a moist, tight masa dough.
Form the dough into disks about 4‐5 inches in diameter and ½ ‐ ¾ inch thick.
Steam the cakes for about 15 minutes.
Serve as is or top with your favorite toppings.


Kitchen Equipment

Pot
Knife
Cutting Board
Strainer
Mixing Bowl
Steamer

Presentation

Not applicable.

Time Management

You can cheat and make this with vegetable stock and chili powder so you don’t have to make your
own stock.


Serve these with any of the optional toppings or simply as a savory side with frijoles refritos.

Where to Shop

Ancho chiles can be found at Mexican markets and many conventional markets, often around the
produce section hanging dried in bags. If you can’t find epazote, also available at most Mexican
markets, use a bay leaf. Masa harina is another name for corn flour, which can be found in bulk bins
or in the baking aisle of many stores. Approximate cost per serving is $0.50.

How It Works

Making your own stock allows you to infuse it with epazote and ancho flavors, not normally flavors
you find in commercial stocks. The seeds are removed to mitigate some of the heat of the chile. This
is added warm to help better bind the masa harina and then steamed to add even more moisture and
gently cook the masa.



Chef’s Notes

Just one of these is incredibly filling and can make a meal in itself. You can also shape these into
smaller bite‐size mini boats and load them with ingredients or use them as a scoop.


Calories 137
Fat 2 g
Dietary Fiber 5 g
Sugars 0 g
Protein 5 g
Salt 320 mg

Interesting Facts

The cornmeal to make masa is treated with lime, which causes a reaction that makes several
nutrients in the corn bioavailable.


Mole Poblano
Type: Mole Serves: 1 batch (about 3 cups)

Time to Prepare: 2 hours

Ingredients
2 tbsp. of oil
4 mulato chilies
3 dried pasilla chilies
3 dried ancho chilies
¼ cup of almonds
6‐ 8 peanuts
2 tbsp. of pepitas
1 tbsp. of sesame seeds
½ of a plantain
4 tomatillos, diced
¼ cup of raisins
½ of an onion, chopped
½ tsp. of Mexican oregano
1 sprig of fresh thyme (about ½ tsp. of thyme leaves)
1 cup of cubed bread
2 corn tortillas, chopped
2 cloves
5 peppercorns
½ tsp. of cumin seeds
3 allspice berries
½ tsp. of cinnamon
½ tsp. of salt
3 oz. of Mexican chocolate
¼ cup of brown sugar or piloncillo
1 cup of veggie broth

Instructions
Slice the plantain, dice the tomato and tomatillo, mince or crush the garlic, chop the onion, and chop
or tear the bread and tortillas.
Bring a medium sized pot of water to a simmer.
Heat the oil to just above a medium heat in a second medium sized pot.
Fry the pasilla, ancho, and mulato chilies for about 15 seconds, stirring the whole time.
Remove these from the oil and place them in the simmering water.
Simmer these for approximately 30 minutes while you work on the rest of the recipe.
In the same oil, fry the almonds and peanuts for about 2 minutes (or less if your stove is particularly
hot; you are looking for slightly browned almonds and peanuts.)
Add in the pepitas and sesame seeds and fry the nuts and seeds for another minute.
Remove these from the oil and set them aside.

Fry the plantain until it is soft and slightly browned (takes 2‐3 minutes.)
Remove it from the oil (if you have run out of oil in the pot at this point, add just a touch more.)
Add the cloves, peppercorns, and cumin seeds to the oil, frying them for about 30 seconds.
Remove them from the oil and set them aside.
Add the bread and tortillas, frying them for about 30 seconds.
Remove them from the oil and set them aside.
Add in the onion and garlic, sautéing these until the onion is slightly browned.
Leave these in the pot and add the diced tomatillo and tomato, frying them until they are soft.
Remove the pot from the heat.
Remove the peppers from the simmering water.
Remove the pepper stems.
Blend the peppers, tomatillos, onion, and garlic until they are as smooth as possible, adding water as
needed to get your blender to work.
Press this through a small mesh strainer as firmly as possible over the frying pot, creating a thick,
smooth paste in the pot.
Add a touch of oil (no more than ½ tsp.) to the pot and heat the pepper paste over a low heat.
Grind the nuts, raisins, and seeds into a smooth paste, adding water to your blender as needed.
Add the nut paste to the pepper paste.
Blend the plantain, bread, and tortillas together, adding water as needed.
Add this to the paste in the pot.
Grind the spices and add those to the pot with the salt.
Stir in the chocolate, piloncillo or brown sugar, thyme, Mexican oregano and veggie broth.
Simmer this for at least 30 minutes, though the longer you go, the better the mole is.



Kitchen Equipment

Knife
Cutting Board
Measuring Spoon
Measuring Cup
2 Medium Pots
Small Mixing Bowl for the nuts and seeds
Small Mixing Bowl for the spices
Spice Grinder or Mortar and Pestle
Mixing Bowl for the bread and tortillas
Blender or Food Processor

Presentation

Not applicable

Time Management

There isn’t really much of a way to save time when making mole except to simply purchase it already
made.


This goes particularly well with black beans and red sauces.

Where to Shop

the mole ingredients, I go to Sprouts or Whole Foods to purchase everything except for the chilies,
which I get at my local Mexican market. It is ok to substitute anchos for pasillas and vice versa and if
you have trouble finding mulatos, any large, dark, dried chili will do in a pinch. Piloncillo is Mexican
brown sugar and comes shaped like a pilon (hence the name.) It will most likely be only available in
Mexican markets, so if you can’t find, it’s ok to use brown sugar instead.

How It Works

The various ingredients are fried to deepen their flavors and make them more pungent. The chilies
are then softened so that they can be turned into chili paste. That paste is then pressed through a
strainer to make it as smooth as possible. While one type of chili could be used, one type of nut, one

type of seed, etc., multiple types are used to add complexity to the flavor of the mole and is what
makes this one of the most complicated, but sought after, Mexican sauces in the world. Notice that
there are a lot of aromatic spices used in the sauce, which is necessary to cut through the richness of
the nut paste, pepper paste, and chocolate. Chocolate is used to add a touch of bitterness to the
sauce which is then balanced by the piloncillo.

Chef’s Notes

I first had mole’ at Mother’s in Austin, TX as enchiladas mole and I had to figure out how to make
it after that. During my research, I discovered that there are hundreds of different ways to make
mole’, the national dish of Oaxaca. This one happens to be one of my favorites. Note that this
recipe makes a lot of mole, so you should be able to get several uses out of it.

Nutritional Facts (per serving)

Calories 2991
Fat 170 g
Dietary Fiber 78 g
Sugars 83 g
Protein 71 g
Salt 2678 mg

Interesting Facts

Mole poblano is also sometimes called mole negra.
Many of the ingredients used in a Oaxacan mole were not available until they were brought over
from Europe.


Mole Verde
Type: Mole Serves: 1 batch (about 4 cups)


Ingredients
2 onions, sliced
1 tsp. of oil
½ tsp. of salt
2 cups of water plus more as needed
2 cups of raw pepitas (green pumpkin seeds)
3 cups of chopped tomatillos
1/3 cup of chopped sorrel
4 leaves of yerba santa, chopped
½ cup of chopped epazote
3 jalapenos, chopped
2 serranos, chopped
2 tbsp. of corn or safflower oil

Instructions
Slice the onions.
Over a medium heat, sauté the onions in the oil, along with the salt, until the onions turn a rich, dark
brown color.
Add in 2 cups of water and stir vigorously for about 30 seconds.
Strain the liquid and reserve the onion stock (you can always save the onion slices for another dish).
Toast the pepitas over a medium heat for about 3‐4 minutes, until they are slightly browned.
Chop the tomatillos.
Remove the stems from the sorrel, yerba santa, and epazote until you just have the soft leafy parts.
Chop the sorrel, yerba santa, and epazote.
Remove the seeds and stems from the jalapenos or serranos.
Chop the jalapenos and serranos.
Blend the onion stock, pepitas, tomatillos, sorrel, yerba santa, epazote, jalapenos, and serranos.
Over a medium heat, cook the sauce in the corn or safflower oil for about 40 minutes, scraping the
sides of the pan and stirring as the mole verde cooks.


Low‐fat Version

Omit the oil and bake the mole on 350 degrees for one hour.

Kitchen Equipment

Knife
Cutting Board
Pot
Strainer
Measuring Cup
Measuring Spoon
Stirring Spoon
Cazuela or Deep Sauté Pan

Presentation

Not applicable.

Time Management

This is one of the shortest moles you can make, but it still requires your attention once it starts to
cook, mostly towards the end of the process. It’s important to scrape the tighter, more cooked mole
that develops on the sides of the pan back into the mole so that it does not burn and so that it evenly
incorporates throughout the dish, giving it a smooth texture.


This mole is excellent when tossed with squash and some of the heartier mushrooms.

Where to Shop

Epazote and yerba santa are not the easiest herbs to find, but you can’t do mole verde without them.
Check out your local Mexican market for these herbs. Approximate cost per serving is $4.50.

How It Works

The traditional recipe uses beef stock, but you can make a good approximation of that type of stock

by caramelizing onions with a little salt and oil and then adding water to the onions to make a salted
onion broth. It also uses a few leaves of lengua de vaca, but sorrel is usually easier to find and makes
a good substitute. The rest of the dish is a combination of very aromatic, intense herbs with tart
tomatillos that sweeten as they cook. Everything is thickened with toasted pumpkin seeds and then
slow cooked to develop all the flavors and meld them into one glorious sauce.

Chef’s Notes

Wow, this mole explodes with complex flavors. There is something different to explore with each
bite.


Calories 2026
Fat 163 g
Dietary Fiber 2 g
Sugars 31 g
Protein 74 g
Salt 1242 mg

Interesting Facts

Oaxaca is famous for its moles, with the seven most popular moles held in particular honor. Those
moles are mole negro, mole colorado, mole amarillo, mole verde, mole chichilo, mole coloradito, and
mole manchamantel.


Mojo de Ajo
Type: Base Ingredient Serves: about 3 cups


Ingredients
30‐40 cloves of garlic, crushed
2 ½ cups of olive oil (kalamata olive oil works very well)
1 tsp. of coarse sea salt
Juice of 6 limes (about 6 tbsp.)
Option: Lime zest from all the limes
Option: 6 tbsp. of sour orange juice instead of lime juice

Instructions
Peel the garlic and lightly crush it with either the flat of your knife or in a mortar and pestle.
Place the garlic in a baking dish.
Add the oil and salt and give everything a quick stir.
Roast the oil/garlic mix on 350 degrees for about 45 minutes.
While it is roasting, juice the limes.
After the 45 minutes have elapsed, stir in the lime juice.
Option: Zest the limes before juicing them and then add the lime zest along with the juice.
Roast the mix for 20 more minutes.
Once it is cool, jar the mojo de ajo.


Raw Version

Crush the garlic, mix all the ingredients together, jar it, and allow it to sit for at least four days before
using.

Kitchen Equipment

Baking Dish
Oven
Large Knife of Mortar and Pestle
Juicer
Stirring Spoon
Jar

Presentation

Make sure you use a wide mouthed jar so that you can reach in and
scoop out some of the crushed garlic when you want it.

Time Management

I rarely peel 30‐40 garlic cloves. Instead, I use garlic that has already been peeled (only the whole
garlic cloves, not the minced kind!)


You can use this almost any time you would use olive oil, but it pairs even better with fruit and chili
flavors.

Where to Shop

Trader Joe’s has a wonderful, inexpensive kalamata olive oil. I find Spanish olive oil also works very
well for mojo de ajo, which I can find at Fresh & Easy.

How It Works

Roasting the garlic in the oil not only infuses the oil, it gives the garlic a very nutty, deep flavor. It is
roasted on a fairly low temperature so that the garlic has enough time to thoroughly permeate the


olive oil. A higher note, fruity olive oil works best with the fresh, light flavor of the lime juice. Finally,
the lime juice is only added towards the end so that it retains its bright quality.

Chef’s Notes

I first discovered this recipe while watching Rick Bayless’ show, “Mexico: One Plate at a Time,” and it
has become a staple of my kitchen. Zesting the limes is a bit more work than just juicing them, but
the extra pizzazz it adds is very much worth it.


Calories 4557
Fat 485 g
Dietary Fiber 3 g
Sugars 1 g
Protein 8 g
Salt 2378 mg

Interesting Facts

Mojo de ajo basically means bath of garlic. Yum!


Pico de Gallo
Type: Salsa Serves: 1 batch (about 1 ½ cups)


Ingredients
1 white onion, diced
4 Roma tomatoes, diced
1‐2 serrano peppers, minced
½ cup of chopped cilantro
Juice of 2 limes
¼ tsp. of salt
Option: 1 tsp. of ancho flakes

Instructions
Dice the onion and tomatoes.
Mince the Serrano.
Chop the cilantros.
In a molcajete, crush the onion and Serrano until they onion turns color, but don’t turn it into a paste.
Toss all the ingredients together.
Allow the pico de gallo to sit for at least 30 minutes before serving.
Option: Toss with 1 tsp. of ancho pepper flakes.



Kitchen Equipment

Knife
Cutting Board
Mixing Bowl
Molcajete
Stirring Spoon
Measuring Spoon

Presentation

Serve this in a bright, colorful bowl to evoke the fresh flavors of the
pico de gallo.

Time Management

This gets better as it sits, up to four hours. After that, the pico de gallo starts to lose its fresh flavor.


This is a universal Mexican condiment, so it goes with just about anything.

Where to Shop

All of these ingredients are fairly common. When choosing the pepper and tomatoes, however, make
sure they have a tight texture, not a soft one. The tight texture makes them easier to cut.

How It Works

Pressing the onion mellows it out and also gets it to release its juice, mingling with the sauce better.
The lime juice partially softens the other ingredients, pulling out their flavors to meld them together

Chef’s Notes

The quality of this recipe is heavily impacted by the quality of the ingredients, so choose well!




Calories 178
Calories from Fat 9
Fat 1 g
Dietary Fiber 8 g
Sugars 26 g
Protein 7 g
Salt 662 mg

Interesting Facts

Another name for this recipe is salsa picada, which means chopped sauce.


Chipotle Olive Salsa
Type: Salsa Serves: 1 batch (about 1 ½ cups)

Ingredients
6‐8 cloves of garlic, pan roasted
1 jalapeno, pan roasted
3 Roma tomatoes, pan roasted
1 chipotle in adobo
¼ tsp. of coarse sea salt
½ of a white onion, minced
3 tbsp. of chopped fresh cilantro
8‐10 green olives stuffed with garlic, diced
Juice of 1 lime

Instructions
Pan roast the garlic, jalapeno, and tomatoes.
Deseed and peel the jalapeno and peel the garlic.
In a molcajete, crush the garlic, jalapeno, chipotle, and sea salt into a paste.
Mince the onion.
Press the onion in the molcajete several times, but not to the point where it turns pasty.
Chop the cilantro.
Press the cilantro in the molcajete 2 or 3 times.
Smash the tomatoes in the molcajete until they have completely turned into sauce.
Dice the green olives.
Stir the green olives and lime juice into the salsa, making sure all the ingredients are evenly
distributed throughout the salsa.


Raw Version

Use two jalapenos instead of the chipotle and pan roasted jalapeno. Use two cloves of garlic instead
of the pan roasted garlic and use fresh, chopped Roma tomatoes instead of the pan roasted
tomatoes.

Kitchen Equipment

Iron Skillet or Comal
Knife
Cutting Board
Molcajete
Stirring Spoon
Measuring Spoon

Presentation

Serve the salsa in the molcajete or serve it in a dish in the center of
a plate, surrounded by blue corn chips.

Time Management

You can pan roast the jalapeno, garlic, and tomatoes at the same time to drastically reduce the
amount of time it takes to make the salsa.


This salsa goes best with a thick, baked, lightly salted corn chip.

Where to Shop

All of these ingredients are fairly common. Approximate per serving is $4.00.

How It Works

Using the two different styles of jalapeno showcases how you can achieve two very different flavors
with the same pepper. Creating the garlic pepper paste allows it to suffuse the tomatoes and support
their caramelized, roasted flavor. The olives give a shot of saltiness and also add quite a bit of texture
to the salsa.

Chef’s Notes

This salsa is great without the olives, but the olives transform the salsa into something truly
spectacular.


Calories 169
Fat 7 g
Dietary Fiber 5 g
Sugars 15 g
Protein 4 g
Salt 1294 mg

Interesting Facts

Olives are incredibly bitter and dry when first picked.


Salsa Manzano
Type: Salsa Serves: makes about 1 cup


Ingredients
1 manzano pepper, deseeded and minced
1 mango, diced
¼ of a red onion, diced
Pinch of coarse sea salt
Juice of 1 lime

Instructions
Remove the stem from the manzano pepper, then split it open and remove the seeds and “veins.”
Mince the manzano.
Dice the mango.
Dice the onion and rinse it.
Chop the cilantro.
Mix all the ingredients together and let them sit about 10 minutes before serving.



Kitchen Equipment

Knife
Cutting Board
Measuring Spoon
Stirring Spoon
Mixing Bowl

Presentation

Serve this in a colorful bowl surrounded by red corn chips.

Time Management

This gets better as it sits, but should definitely be served within four hours to maximize its fresh
flavor.


Serve this with carnitas or chalupas.

Where to Shop

Manzano chiles can usually be found at Mexican markets, but are rare outside of those places. Look
for a firm, non‐splotched skin on the chile. The mango should be slightly soft, but not so soft that it
completely collapses when you cut it. Approximate cost per serving is $2.00.

How It Works

Getting rid of the seeds and the “veins” in the manzano takes away quite a bit of heat and manzanos
are hot, so it’s a good idea not to skip this step. Mango is used so that the sweetness of it can
balance out the heat of the chile and anything else you serve with the salsa. Lime brightens the
entire dish and cilantro gives it that fresh herbal note to finish it off.

Chef’s Notes

Mango salsas are versatile and beg to be served with fiesta food!



Calories 155
Calories from Fat 9
Fat 1 g
Dietary Fiber 5 g
Sugars 33 g
Protein 2 g
Salt 205 mg

Interesting Facts

Manzanos have black seeds.
Manzanos are hard to dry because of their thick skins.


Salsa Verde with Poblano
Type: Salsa Serves: makes about 1 ½ cups

Ingredients
1 tsp. of whole cumin seeds, toasted
5‐6 tomatillos, pan roasted
1 poblano, pan roasted
½ of a red onion, diced
3‐4 tbsp. of chopped cilantro
Juice of 1 lime

Instructions
Over a medium heat, toast the cumin seeds until you can smell their aroma coming off the pan
(about 1 minute).
Grind the seeds in a spice grinder or molcajete.
Peel the tomatillos.
Pan roast the tomatillos and poblano.
Dice the poblano, setting half aside.
Take the other half and crush it into a paste in a molcajete along with the cumin and salt.
Dice the onion and mince the garlic.
Rinse the onion.
Lightly crush the onion and garlic in the molcajete, but not to the point where they turn into paste.
Chop the cilantro and crush the cilantro in the molcajete.
Crush the tomatillos, along with the lime juice, until you have a sauce.
Stir everything in the molcajete until it is evenly distributed.
Stir in the remaining diced poblano.



Raw Version

Forgo roasting any of the veggies and don’t worry about turning the poblano into a paste.

Kitchen Equipment

Molcajete
Knife
Cutting Board
Stirring Spoon
Measuring Spoon

Presentation

Serve this salsa in the molcajete along with multi‐colored chips.

Time Management

Toast the cumin first, then roast the poblano and the tomatillos at the same time.


This goes incredibly well with flax seed corn chips.

Where to Shop

When shopping for tomatillos, look for a firm fruit inside the papery wrapping. The wrapping should
preferably be tight against the fruit. Tomatillos are usually found at Mexican oriented markets and
can sometimes be found at more conventional markets. Approximate cost per serving is $4.50.

How It Works

Roasting the poblano softens it and develops its sweetness. This allows it to both be turned into a
paste and simply chopped without interfering with the texture of the rest of the salsa. Turning part
of it into a paste causes the poblano to travel through the entire salsa while the rest of it creates little
shots of poblano. Roasting the tomatillos accomplishes the same thing as roasting the poblano and
allows them to be turned into sauce.

Chef’s Notes

This salsa is an interesting mix of tart with a sweet note accompanied by the full bodied flavor of the
roasted pepper.

Nutritional Facts (per serving)

Calories 145
Fat 4 g
Dietary Fiber 9 g
Sugars 11 g
Protein 5 g
Salt 1190 mg

Interesting Facts

Tomatillos, despite the name, are not strongly related to tomatoes, but rather to the gooseberry.


Champurrado (Chocolate Atole)
Type: Drink Serves: 5

Time to Prepare:

Ingredients
½ cup of masa harina
5 cups of almond milk or water
1 small piloncilo, grated (about ¼ cup)
1 vanilla bean
1 stick of canlea (cinnamon)
3 oz. of Mexican chocolate (unsweetened chocolate can be used as a substitute)
½ tsp. of chili powder

Instructions
Slowly stir the almond milk or water into the masa harina, being careful to keep the drink smooth
and lump free.
Grate the piloncilo.
Split the vanilla bean open.
Bring the sauce to a simmer.
Add the grated piloncilo, scrape the vanilla bean into the pot, and add the canela.
Allow this to simmer for about 10 minutes.
Add the chocolate and chili powder and vigorously stir to create a frothy drink.



Kitchen Equipment

Measuring Cup
Measuring Spoon
Pot
Grater
Molinillo or Stirring Spoon
Knife
Cutting Board

Presentation

Serve this hot in an earthen colored mug with a stick of
canela. For a fancy presentation, smolder the exposed end
of the canela.

Time Management

This can be made early and served throughout the day. Just take care that nothing sticks to the
bottom of the pan.


Any Mexican sweet bread makes a fine companion to this drink.

Where to Shop

Mexican chocolate is available in most Mexican markets, but if you can’t find it, an unsweetened
chocolate will do in a pinch If you can’t find piloncilo, use brown sugar. Approximate cost per serving
is $0.75.

How It Works

Corn flour (masa harina) is the traditional thickener for this drink, but like wheat flour, it can easily
become lumpy, so take care when stirring the liquid into the masa. The drink is then simmered for
ten minutes to allow the sugar to melt and the canela and vanilla to infuse the liquid, creating a
sweet aromatic drink. The chocolate and chili powder are then added at the end so the chocolate can
melt and that’s it. There’s no need to simmer the chocolate any longer.


Chef’s Notes

Although this is a holiday drink, I sometimes make it just because. It’s my favorite version of hot
chocolate!


Calories 243
Fat 10 g
Dietary Fiber 7 g
Sugars 18 g
Protein 11 g
Salt 31 mg

Interesting Facts

This drink is usually served during the Day of the Dead and it isn’t just for the living.


Pineapple Atole


Ingredients
1 medium sized pineapple, cored and peeled
4 cups of water
¼ cup of masa harina
1.5 cups of piloncillo or brown sugar

Instructions
Add the masa to a metal bowl and slowly stir in ½ cup of water until it is smooth.
Blend the pineapple with the remaining water.
Simmer it for 15 minutes, adding the sugar after about 5 minutes.
After 15 minutes, add the masa mix and simmer it for another 5 minutes.
Serve warm or at room temperature.



Kitchen Equipment

Medium‐sized Pot
Blender
Metal Bowl
Wooden Spoon for stirring
Measuring Cup

Presentation

Since this is an intensely flavored drink, you should present it
in a small mug. That will give just the right amount of the
atole without overwhelming whoever is drinking it. If you
would like to make it look nicer, sprinkle a bit of cinnamon on
top. Also, choose a colorful mug or one with some
Southwestern/Mexican designs on it to help create the right
ambience.

Time Management

You can leave this recipe while it simmers, but once you add the masa, you will need to stir it for the
last five minutes so they masa does not stick to the pot. Making this drink ahead of time is fine. Just
warm it up before you serve it. It will last for several days in the refrigerator.

Complimentary Food and Drinks

This is a fairly sweet drink, so it should be served with something not quite so sweet, like a cinnamon
bread.

Where to Shop

Masa harina is a finely ground corn flour. It can be found at most places that have a large Mexican
cuisine section. The rest of the ingredients can be commonly found.

How It Works

Like many atole, this drink is thick, which is why the masa harina is added to it. The sugar obviously
makes it sweet, but also balances the acidity of the pineapple. Simmering it gives it a darker flavor,
although this will come out very well if you drink it fresh and don’t add the masa. If you go this route,
substitute ½ cup of sweet agave nectar for the sugar since the agave nectar will still blend in a cold
liquid, whereas the sugar will not.



Chef’s Notes

This is a great morning drink and the perfect way to start a Day of the Dead celebration. It’s got a
little bite and the sugar is a nice, slightly decadent way to start a festival.


Calories 262
Calories from Fat 2
Fat 0 g
Dietary Fiber 1 g
Sugars 57 g
Protein 1 g
Salt 1 mg

Interesting Facts

The Aztecs flavored their atole with what they had on hand, from fruit, to chocolate, to honey, to
chilis.
The simplest atole is sugar, water, and masa harina.
In New Mexico, one can find blue corn atole.


Café de Olla

Time to Prepare:

Ingredients
1 small piloncillo or ¼ cup of brown sugar
1 canela (cinnamon) stick
2 cups of water
2 tbsp. of ground coffee
Option: 2 strips of orange zest
Option: Shot of tequila and Kahlua

Instructions
Combine the piloncillo, cinnamon, and water together.
Bring the water to a boil until the piloncillo melts.
Add the coffee.
Return to a boil.
Return to a boil again.
Strain and serve.
Option: Add strips of orange zest and/or shots of alcohol after the coffee is in the cups.



Kitchen Equipment

Pot
Strainer
Measuring Spoon
Stirring Spoon

Presentation

Serve this in a cup with a smoldering cinnamon stick.

Time Management

Not overcooking the coffee is key to extracting the best flavor from it, so pay particular attention to
removing the coffee from the heat when it reaches the boiling point.


Serve this with a savory or lightly sweet pastry.

Where to Shop

Piloncillo can be found at Mexican food stores. Oaxacan coffee beans will give an incredibly flavor to
the drink, but any type of Arabica beans will do. Approximate cost per serving is $0.75.

How It Works

By melting the piloncillo or brown sugar before the coffee goes into the water, you create a richly
flavored syrup and minimize the amount of time the ground coffee is at a high heat. This helps keep
away some of the more bitter coffee flavors.

Chef’s Notes

I’m not a big coffee drinker, but when I do drink coffee, this is one of my favorites. The combination
of true cinnamon and brown sugar is perfect.




Calories 90
Calories from Fat 0
Fat 0 g
Dietary Fiber 0 g
Sugars 43 g
Protein 0 g
Salt 0 g

Interesting Facts

The method used to make this coffee is very similar to old style Middle Eastern methods.


Horchata

Time to Prepare: 5‐6 hours (5 minutes of actual work)

Ingredients
1 vanilla bean, scraped
1 ½ cups of long grain white rice
5‐6 almonds
2 cinnamon (canela) sticks
¼ cup of sugar or agave
5 cups of water
1 cup of coconut milk

Instructions
Split the vanilla bean open and scrape the inside into a blender.
Add to the blender the rice, almonds, canela, sugar, and 2 cups of water.
Puree this for about 1 minute.
Add the remainder of the water and the coconut milk.
Allow this to sit for at least 5‐6 hours.
Strain through a fine sieve.


Low‐fat Version

Use almond milk instead of coconut milk.

Raw Version

Use raw coconut milk.

Kitchen Equipment

Blender
Small Knife
Cutting Board
Measuring Cup
Sieve

Presentation

Serve with a whole stick of cinnamon in a clear glass.

Time Management

This gets better the longer the mix sits before being strained, so if you like this, make a huge batch
and then strain a bit into a glass whenever you want some.


Serve this with a spicy breakfast of chiles and “huevos!”

Where to Shop

All of these ingredients can be commonly found, save for the canela, which can be found at most
Mexican markets and most spice stores. Approximate cost per serving is $0.75.

How It Works

Grinding the rice and cinnamon with a small amount of water gives the rice just enough liquid to
blend, but not so much that the grains simply whirl around the blender. It also exposes the maximum

surface area to the water, increasing its soaking capacity. The drink is then strained to smooth it.
Coconut milk is used to replace the semi‐traditional milk used in the drink.

Chef’s Notes

Horchata is sweet, aromatic, and refreshing, making an ideal companion to a hot day and spicy dish.


Calories 477
Fat 15 g
Dietary Fiber 1 g
Sugars 16 g
Protein 6 g
Salt 22 mg

Interesting Facts

Horchata used to be made with rice and canela ground by hand, then soaked in water.


Pozole Rojo (Red Pozole, Jalisco Style)
Type: Soup Serves: 4

Time to Prepare: 5 ½ hours (15 minutes of work)

Ingredients
The Soup
6‐8 large garlic cloves, halved
6 cups of water plus more as needed
1 cup of dried pozole corn (*see Where to Shop for further notes on this)
3 ancho chiles or guajillo chiles (ancho preferred)
Warm water with 1 cup saved
1 tsp. of salt
1 tbsp. of corn oil
4 cups of shredded seitan
The Condiments
1 white onion, thinly sliced
4 radishes, sliced
1 cup of shredded cabbage
Lime wedges
Crushed red chiles
Dried Mexican oregano
Tostadas

Instructions
Cut the garlic cloves in half.
Bring the 6 cups of water to a simmer.
Add the garlic and dried pozole corn.
Simmer this for about 5 hours, replenishing the water as needed to keep about 6 cups of water in the
pot.
While the corn is simmering, remove the stems and seeds from the anchos.
Rehydrate them in warm water and reserve about 1 cup of the water when you are done.
Puree the rehydrated anchos with the 1 cup of reserved water, the salt, and the oil.
Once the pozole corn is done cooking, press the chili mixture through a fine meshed sieve into the
corn and water.
Add the shredded seitan.
Simmer this for 30 more minutes.
Serve with all of the condiments.

Authentic Note: Truly authentic pozole uses nixtamal and you should remove the hard tip from each
kernel of nixtamal. This is not easy to find outside of Mexico.


Low‐fat Version

Omit the oil.

Raw Version

Use 2 cups of fresh corn. Rehydrate the anchos in room temperature water. This will take several
hours. Puree the anchos, only 1 clove of garlic, the salt, and cold‐pressed olive oil to make the chile
paste. Use sprouted lentils instead of seitan. Once the soup is put together, allow it to sit for at least
2 hours.

Kitchen Equipment

2 Pots
Measuring Cup
Measuring Spoon
Blender
Sieve
Knife
Cutting Board

Presentation

Present the pozole in a clay or iron pot with all the condiments in
individual dishes surrounding it.

Time Management

You can easily cheat on this recipe by using canned hominy. The flavor won’t be as good, but it will
save you the five hours it takes to cook it!


This is fiesta cuisine, so serve it with lots of other goodies like tamales, guacamole, and sweet breads.

Where to Shop

If your region has a large Mexican population, there is a good chance you’ll be able to find dried
pozole corn at your local Mexican market. You may even be fortunate enough to find nixtamal. If

you can’t find either, it’s ok to substitute canned hominy. If you make your own seitan, it should have
a soft, very deep flavor to it. If you buy it, make sure it has an intense flavor. Approximate cost per
serving is $2.00.

How It Works

The simmering garlic takes on a strong nutty flavor which flavors the cooking corn and creates a
strong bass note for the soup. This nutty garlic broth is then finished off with an ancho chile puree,
which is spicy and caramel sweet. Oil is used in the puree because it is traditionally made from the
fatty broth from simmered pork. The seitan is finished off by simmering in the broth so it can absorb
all that wonderful garlic chile flavor.

Chef’s Notes

Traditionally, pozole is often started a day ahead of time and slow cooked for hours and hours. For a
gourmet touch, smoke the seitan before you add it to the broth.


Calories 303
Fat 8 g
Dietary Fiber 6 g
Sugars 3 g
Protein 40 g
Salt 716 mg

Interesting Facts

Pozole predates the arrival of Europeans in Central America and the meat used in the dish most often
came from ritually slaughtered humans.


Sopas Albondigas (Meatball Soup)


Ingredients
The Albondigas… (see the time management section for a superfast shortcut on the albondigas)
6 cups of cubed bread
1/3 cup of coconut milk
½ of an onion, diced
2 tsp. of salt
½ tsp. of ground pepper
2 pasilla chilies, ground
2 lbs. of tempeh, ground
Options: Shredded seitan or super firm tofu instead of tempeh
Option 2: 2 lbs. of crumbled veggie burgers instead of tempeh
2 large tomatoes, minced (about 2 cups)
2 tbsp. of chopped mint
2 servings of EnerG Egg Replacer
The Broth
3 jalapenos, roasted and diced
1 large white onion, diced
6 cups of water
2 cubes of veggie “chicken” flavored bouillon
2 carrots, diced
2 serranos, minced
1 cup of long grain rice

Instructions
Making the Albondigas…
Mince the garlic and chop the cilantro and mint.
Remove the stem and seeds from the dried pasilla chilies.
Grind them in a mortar and pestle or spice grinder.
Prepare the EnerG Egg Replacer.
In a mixing bowl, combine the bread, coconut milk, salt, pepper, garlic, Mexican oregano, and
ground chilies.
Smash this together until you have a thick paste.
In a food processor, pulse the tempeh (or seitan or tofu) until it is coarsely ground.
Mix into the bread paste the pulsed tempeh, cilantro, mint, tomatoes, and EnerG Egg
Replacer.
Form the batter into 2” balls and set them in the refrigerator.

Making the Broth
Pan roast the jalapenos.
Remove the stems and seeds.
Peel the jalapenos.
Dice the jalapenos.
Mince the onion and garlic.
Bring the water and bouillon to a simmer.
Add the jalapenos, onion, and garlic, simmering the broth for about 2 hours.
Replace the water as needed to maintain 6 cups of liquid.
While the broth is simmering, dice the carrots and mince the serranos.
Add the rice about 25 minutes before the broth is done cooking.
Add the carrots, serranos, and albondigas (meatballs) about 15 minutes before the broth is
done cooking.


Raw Version

Make the albondigas from rehydrated pasillas pureed with garlic, cumin, and salt. Mix the puree with
almond flour and minced onion until you have a tight dough, then form the mix into bite‐size meat
balls.

Kitchen Equipment

Pot
Knife
Cutting Board
Measuring Cup
Measuring Spoon
Stirring Spoon
Mixing Bowl
Baking Sheet or Muffin Tin
Oven

Presentation

Once each bowl is plated, garnish it with fresh chopped cilantro and
a sprinkle of fresh diced carrots in the center of the bowl.

Time Management

If you don’t want to make your own albondigas, you can toss 12‐15 vegan meatballs in a touch of oil
and then a sprinkling of chili powder. Give them a quick sauté over a medium heat, no more than 2
minutes, and then set them aside to add to the soup later. If you are not going to serve this right
away, keep the albondigas separate from the broth, adding them only just before serving.


Serve this with fresh bread and a side of corn tortillas and frijoles refritos.

Where to Shop

The ingredients for the broth are fairly common except for the “chicken” bouillon, which should be
available at places like Whole Foods and Sprouts. If you are using the premade meatball cheat, look
for them at Trader Joe’s, Whole Foods, and Sprouts. If you are making your own albondigas, look for


dried pasillas at your local Mexican market. They’re even available in many conventional markets,
now. Approximate cost per serving is $1.50.

How It Works

The broth is basically an onion, garlic, and spicy jalapeno based broth sweetened even more with the
carrot, though the carrot is only added towards the end so it can maintain some texture instead of
becoming mush. Serranos are added at the end for heat, but not added so far in the beginning that
their heat overwhelms the broth. If you are heat averse, omit these. The albondigas are added at the
end so they can absorb a bit of flavor, but won’t cook so long that they fall apart.

Chef’s Notes

This soup is my own variation on a long‐time family recipe I got from my mom. It’s one of the staples
I grew up eating!


Calories 577
Fat 11 g
Dietary Fiber 10 g
Sugars 10 g
Protein 31 g
Salt 623 mg

Interesting Facts

Albondigas are an excellent example of world fusion cuisine, combining Central American ingredients
with Spanish and Middle Eastern touches.


Tortilla Soup


Ingredients
2 corn tortillas, cut into strips
1 tsp. paprika
1 cup yellow or red onion
¼ cup poblano, chopped
Tortilla strips
4 tomatoes
1 tsp. cumin
16 oz. vegetable broth (or water)
1 avocado, sliced lengthways and once in half
¼ cup cilantro, chopped
½ ear of corn
6 oz. of black beans, rinsed
1 green onion, sliced
1 tsp. lime juice
Options: Add ½ of a diced tomatillo per bowl

Instructions
Sauté the poblano in the soup pot and set aside.
Start off the soup base by sautéing the onion in the soup pot on a medium heat until the onion is
translucent.
Add in the garlic and sauté for another minute.
Next, add in the shredded tortilla and keep sautéing.
Once the tortilla has started to break apart, add in the liquid, the cumin, the paprika, and three of the
tomatoes.
Cook until the tomatoes have broken apart, adding liquid as needed.
While the soup is cooking, dice the remaining tomato.
Place in a blender, add in as much broth as the blender can handle and the lime juice.
Blend it until it is pureed.
Add in the rest of the broth in the pot if necessary.
Reheat the soup and add in the corn and cook for about five minutes.
Remove from the heat and mix in the cilantro, poblano, and beans.
Top with the tortilla strips and avocado slices and a few extra leaves of cilantro.


Kitchen Equipment

Cutting Board
Medium‐sized Pot
Blender
Measuring Spoons
Measuring Cup
Knife

Presentation

Serve this in a light colored bowl so that it shows off
the red of the soup. Make sure to place the different
toppings so that each of them shows. If you put the
avocado on top of the tortilla strips, make sure that
enough tortilla strip shows on the sides. Doing this lets
the diner see what they are about to eat, which
increases the appetite. Also, save a slice of lime and
put that either on the side of the bowl or standing at
an angle in the avocado.

Time Management

The soup base gets better if it sits, so if you can make the soup base early in the day or the day
before, do so. Once you are about to serve it, add the diced tomato and other toppings to the soup.
For the most part, you will be in front of the soup for most of the time that it is cooking, except while
the tomatoes soften, so plan ahead for that.

Complimentary Food and Drinks

The poblano gives the soup a little bit of spice, so this would go nicely with something a little sweet,
but not too sweet. A semi‐sweetened iced tea would be nice as well as a tall glass of mango juice.

Where to Shop

If you have a farmers’ market near, try getting as much of your produce there as possible. It will
make a big difference. Poblanos aren’t the most common pepper, however, so you may have to go to
a store that carries a lot of Mexican foods. If you can’t find it, you can always substitute an Anaheim
pepper or jalapeno. Fortunately, everything else is fairly common, so you should be able to find it at
your local supermarket. If you can’t find tortilla strips, you can make your own by slicing up two corn
tortillas and dry roasting them in a sauté pan on a medium heat until they harden up.



How It Works

Cooking the poblano in the soup pot allows some of the pepper’s flavor to permeate the base once
the liquid is added. The onions will add a nice dark sweetness to the soup and the garlic adds quite a
bit of depth. The tomatoes add a lot of flavor to the base as well as a nice color. Reserving one of the
tomatoes gives a complimentary texture to the soup. The avocados add a healthy richness and the
cilantro gives it that Mexican flare. Cooking the tortilla in with the onions and garlic develops the
sugars in the tortilla, which then breaks apart and acts as a thickener.

Chef’s Notes

The addition of the corn tortilla to the onions and garlic is what really gives this soup life, so don’t
omit it.


Calories 177
Fat 8 g
Dietary Fiber 7 g
Sugars 5 g
Protein 4 g
Salt 295 mg

Interesting Facts

According to a Mayan legend, tortillas were invented by a peasant for his hungry king.
The first tortillas were eaten in about 10,000 B.C.
Patzcuero, Mexico, is thought to be the home of tortilla soup.


Albondigas
Type: Main Meal Serves: 6

Time to Prepare: 60‐70 minutes

Ingredients
The Albondigas…
6 cups of cubed bread
1/3 cup of coconut milk
2 tsp. of salt
½ tsp. of ground pepper
2 pasilla chilies, ground
2 lbs. of tempeh, ground
Options: seitan or super firm tofu instead of tempeh
Option 2: 2 lbs. of veggie burgers instead of tempeh
2 large tomatoes, minced (about 2 cups)
2 tbsp. of chopped mint
The Sauce…
4 large tomatoes, roasted
2 jalapenos, roasted
1 cup of water
1 tsp. of oil
¼ tsp. of salt
¼ tsp. of cumin
Cilantro for garnish

Instructions
Making the Albondigas…
Mince the garlic and chop the cilantro and mint.
Remove the stem and seeds from the dried pasilla chilies.
Grind them in a mortar and pestle or spice grinder.
Prepare the EnerG Egg Replacer.
In a mixing bowl, combine the bread, coconut milk, salt, pepper, garlic, Mexican oregano, and
ground chilies.
Smash this together until you have a thick paste.
In a food processor, pulse the tempeh (or seitan or tofu) until it is coarsely ground.
Mix into the bread paste the pulsed tempeh, cilantro, mint, tomatoes, and EnerG Egg
Replacer.
Form the batter into 2” balls and set them in the refrigerator.

Making the Sauce…
Toss the tomatoes and chilies in 1 tsp. of olive oil.
Place them in a baking dish and cover it with foil.
Roast these on 425 degrees for 20 minutes.
Option: You can roast these over a wood‐fired grill.
Once they are done roasting, allow them to cool until they are safe to put in your food
processor.
Add in all the ingredients for the sauce except for the cilantro.
Pulse this several times until the sauce is blended, but leave some coarse texture in it.
Cooking the Sauce and Albondigas…
Transfer the sauce to a pot.
Bring the sauce to a simmer.
Gently add in the albondigas and keep the sauce simmering.
Simmer this until the sauce becomes thick (this takes about 30 minutes.)
If the albondigas begin to fall apart, remove them from the sauce and continue to simmer the
sauce until it reduces and becomes thick, then return the albondigas to the sauce just before
serving.
Garnish the finished dish with fresh cilantro.



Kitchen Equipment

Food Processor
Scale
Measuring Cup
Measuring Spoon
Cutting Board
Knife
Wooden Spoon
Medium Sized Pot
Plate to hold the albondigas
Small Mixing Bowl for the egg replacer
Large Mixing Bowl for the albondigas

Presentation

I prefer to serve these on a platter with rice and the left over sauce
drizzled over the albondigas and then I garnish everything with fresh
cilantro and sometimes a few wedges of lime. It’s a simple, elegant
presentation.

Time Management

To save time, you can start roasting the tomatoes and chilies before you start putting together the
albondigas. While they are roasting, you should be able to get most, if not all, of the albondigas
finished and in the refrigerator. Also, the albondigas keep rather well, so you can make a big batch of
these and then store them in the refrigerator, covered. Place them in the back of the refrigerator and
they should last one to two weeks. Finally, the veggie burger option will save you a lot of time as you
don’t have to make the seitan and it will be more meat like than the tofu.


With this particular sauce, I like to serve the albondigas over rice, sometimes mixed with crushed
chilies and toasted cumin seeds. You can also forgo the sauce and serve these in a soup instead.

Where to Shop

I usually have to go to Whole Foods to purchase the tempeh. For the dried peppers, I head to my
local market that specializes in Mexican cuisine. That’s also where I get the Mexican oregano (do not
substitute this with other oregano!) The EnerG Egg Replacer can be purchased at Sprouts, Whole
Foods, Central Market, and most other stores that have a healthy eating section. The coconut milk


will be cheapest at an Asian market, though the more expensive, but very good Thai Kitchen brand is
available at most conventional stores. It is ok if you use old bread for this recipe, so if you have some
that has been sitting around a few days and has dried out a bit, use that instead of buying new bread.

How It Works

The coconut milk and bread act as a glue which binds together the spices, tempeh, tomatoes, and
herbs. Coconut milk is used instead of water for its richness, but also because the fat in the coconut
milk makes the albondigas smoother in taste and thicker in texture. The tomatoes are added into the
batter so that when the albondigas cook, the tomatoes soften and release their juices into the bread
mix and the tempeh. These are then chilled so that the albondigas tighten and remain intact while
they simmer in the sauce. For the sauce, the tomatoes and peppers are roasted to deepen their
flavors and are covered during the roasting process so that they remain juicy. This is then mostly
blended, but not entirely, so that the texture looks interesting. Water is added to the sauce so that
they albondigas may simmer in it and absorb the sauce’s flavors. If the water wasn’t added, the
sauce would reduce to quickly and the albondigas would not properly cook.

Chef’s Notes

My mother used to make albondigas soup for me when I was younger. I didn’t get it often, but it was
definitely a childhood favorite!


Calories 2919.9 (486.7)
Fat 130.8g (21.8g)
Sugars 35.5g (5.9g)
Salt 6459mg (1076mg)

Interesting Facts

Albondiga is linguistically related to the Arabic al‐bunduga, which means “the ball.”
Albondigas made their way from the Middle East to Spain while the Moors controlled the south of
Spain. The Spanish subsequently brought albondigas to Mexico.


Classic “Dry” Mexican Ceviche
Type: Main Dish Serves: 4

Time to Prepare: 5 hours (10 minutes of work)

Ingredients
2 trumpet mushrooms, sliced into medallions
2 cups of oyster mushrooms, cut in very large pieces (if necessary)
2 tbsp. of olive oil
Lime juice
2 large vine ripe tomatoes, chopped
2 serrano peppers, minced
½ of a cucumber, peeled and diced
¼ cup of chopped cilantro
2‐3 tbsp. of fresh orange juice
Option: 1 avocado, chopped

Instructions
Slice the trumpet mushrooms into rounds about ½” thick.
Toss them with the oyster mushrooms.
Pour the olive oil over the mushrooms and let them sit for about an hour.
Pour enough lime juice over the mushrooms to ensure they are all sitting in lime juice.
Place a weighted bowl (usually filled with water) over the mushrooms to press on them as they sit.
Allow them to sit for about 4 hours.
Remove them from the lime juice.
Dice the onion, chop the tomato, mince the peppers, peel and dice the cucumber, chop the cilantro,
and juice the orange.
Rinse the onion.
Toss all the ingredients together along with the marinated mushrooms.
Option: If you use the avocado, cut it into cubes directly in the skin, then scoop out the soft fleshy
part and gently mix that with the ceviche.


Low‐fat Version

Omit the olive oil.

Kitchen Equipment

2 Bowls
Knife
Cutting Board
Juicer
Measuring Spoon

Presentation

Present this in a shallow bowl, in a glass, or even in a ceramic bowl
sitting inside another bowl made of ice!

Time Management

Don’t start chopping the tomatoes and other veggies until a few minutes before you are done
marinating the mushrooms. That way, they maintain their fresh textures.


Serve this with corn tortillas or saltine crackers (yes, serving ceviche with saltines is authentic
Mexican).

Where to Shop

Trumpet mushrooms can be purchased at many Asian markets and some upscale markets. The rest
of the ingredients are common. Approximate cost per serving is $2.25.

How It Works

Seafood is a bit fatty, so marinating the mushrooms in the olive oil causes the mushrooms to fully
absorb it. This helps smooth out the flavor of the mushrooms and it should be done before the lime
juice is added so the mushrooms can fully absorb the oil. The lime juice is then added to partially
cook the mushrooms, but to completely get rid of their raw texture, the mushrooms are also pressed
under a heavy weight. The orange juice is added to mellow out the tartness of the limes and the rest

of the ingredients are completely fresh to create an interesting and refreshing texture contrast.
Trumpet mushrooms, when prepared this way, have a texture reminiscent of scallops while oyster
mushrooms have a texture slightly reminiscent of oysters.

Chef’s Notes

This recipe is an explosion of flavor, with sweetness, tartness, pungency, and spiciness all boldly
balanced.


Calories 156
Fat 8 g
Dietary Fiber 5 g
Sugars 9 g
Protein 7 g
Salt 170 mg

Interesting Facts

Mexican ceviche, unlike the more famous Spanish ceviche, can consist of lots of cooked ingredients.


Classic “Wet” Mexican Ceviche

Time to Prepare: 5 hours (10 minutes of work)

Ingredients
3 large Mexican gray squash, cut into large cubes (about 1 pound of squash)
Lime juice
½ cup of peeled, diced jicama
¼ cup of chopped cilantro
¼ cup of tomato paste
¼ cup of tomato sauce
1 tsp. of apple cider vinegar
Option: Use ½ cup of ketchup instead of the tomato paste, sauce, and vinegar
2 tbsp. of hot sauce (if the hot sauce does not contain a lot of vinegar, add 2 tsp. of apple cider
vinegar to the recipe)
Option: 1 cubed avocado

Instructions
Cube the Mexican gray squash.
Cover the squash with lime juice, allowing it to sit in the in the lime juice for about 2 hours.
Drain away the excess lime juice.
Toss the squash in olive oil.
Dice the onion.
Peel and dice the jicama.
Chop the cilantro.
Combine the tomato paste, tomato sauce, apple cider vinegar, and hot sauce together.
Toss all the ingredients from the recipe together and serve.


Low‐fat Version

Omit the olive oil.

Kitchen Equipment

Large Mixing Bowl
Small Mixing Bowl
Whisk
Knife
Cutting Board
Juicer
Measuring Spoon
Measuring Cup
Stirring Spoon

Presentation

Serve this in a glass bowl or a glass.

Time Management

This can be made well ahead of time and stored in the refrigerator, though it should be eaten within a
day to get the best flavor from the jicama and cilantro.


Serve this with corn chips or saltine crackers.

Where to Shop

Mexican gray squash is available in many conventional markets, but if you can’t find it, it’s ok to use
zucchini. The rest of the ingredients are fairly easy to find. Approximate cost per serving is $1.50.

How It Works

The traditional version of this dish uses shrimp, which is sweet when it’s fresh. Mexican gray squash
is used instead of the shrimp because it also has a certain sweetness to it and will have a good texture

in the ceviche. The jicama adds a refreshing, light snap to the ceviche. The tomato paste, sauce, and
vinegar go together to make a very pure tasting ketchup, rounded out by the heat of the hot sauce.

Chef’s Notes

This recipe is quintessential Mexico, with jicama, tomatoes, and lots of heat.


Calories 199
Fat 4 g
Dietary Fiber 12 g
Sugars 16 g
Protein 6 g
Salt 507 mg

Interesting Facts

This style of ceviche is basically comprised of a lime cocktail sauce.


Chayotes Rellenos


Ingredients
2 chayote squash, halved and deseeded
Mojo de ajo for brushing the chayote
1 ancho, rehydrated
1 potato, diced
1 tbsp. of chopped epazote
2 tbsp. of tomato paste
Juice of 1 lime
Splash of tequila
1 tbsp. of water
Pinch of salt
1 tsp. of mojo de ajo
½ cup of red beans
Option: ½ cup of breadcrumbs

Instructions
Cut the chayote in half along the length.
Remove the seeds.
Brush the chayote with mojo de ajo.
Sprinkle them with coarse sea salt.
Grill them over mesquite wood just off center of the hottest part of the grill until they are semi‐soft
and have developed some charring.
Once they are done, scoop out some of the inside to create a boat.
Chop the squash you scooped out and set it aside.
Dice the onion and potato.
Mince the garlic.
Chop the epazote.
In a mixing bowl, combine the tomato paste, lime juice, tequila, water, and salt and set it aside.
Over a medium heat, sauté the onion in the mojo de ajo until it is soft.
Add the garlic and epazote and sauté these for 30 more seconds.
Add the tomato paste sauce and the potatoes and simmer this until the potatoes are al dente.
Add water as needed to keep the sauce from sticking to the bottom of the pan.
Once the potatoes are cooked, stir the leftover chopped chayote and the red beans into the
potatoes, onions, and sauce.
Stuff each chayote.
Option: Cover each chayote in breadcrumbs and bake them for 10 minutes on 375 degrees.


Low‐fat Version

Omit the mojo de ajo in both portions of the recipe. Wrap the chayote in foil and roast them on the
grill that way. Sauté the onion in a dry pan and proceed as normal.

Raw Version

Leave the halved chayote raw and use a paring knife to cut out a boat in the chayote. Create your
own tomato paste using sundried tomatoes. Substitute cauliflower for the potato, chopping it into
bite size pieces. Omit the tequila. Stuff the chayote with the tomato cauliflower mix.

Kitchen Equipment

Grill
Tongs
Knife
Cutting Board
Spoon
Sauté Pan
Stirring Spoon
Measuring Spoon
Small Mixing Bowl

Presentation

Surround the chayote with a few leaves of arugula or mache.

Time Management

While your grill is heating up, make the filling. That way you can stuff the chayote as soon as they
come off the grill.


Serve this with a side of rice and a shot of the same tequila you used in the tomato sauce.


Where to Shop

Chayote are available in Mexican markets, Whole Foods, Sprouts, and some conventional markets.
Use a good quality tequila. Epazote is also available in most Mexican markets, but if you can’t find it,
substitute 2 tsp. of chopped oregano. Approximate cost per serving is $3.00.

How It Works

Grilling the chayote not only softens it, readying it to be made into a boat, but it gives it a nice smoky
flavor and a caramelized outside. Save the squash you scoop out. It has an amazing flavor and
deserves to be reincorporated into the stuffing. The filling is basically an onion tomato sauce in
which potatoes simmer. The lime juice brightens everything and the tequila simply makes the sauce
much more interesting. Only a splash is added, however, or else it overwhelms the sauce.

Chef’s Notes

As much as I love the filling, the grilled, smoked chayote is the star of this recipe for me. I could eat
those plain all day.


Calories 174
Fat 4 g
Dietary Fiber 7 g
Sugars 5 g
Protein 5 g
Salt 235 mg

Interesting Facts

Chayote is sometimes called choc cho.
Chayote is a squash with a clean, crisp taste.


Chilaquiles con Frijoles Negro


Ingredients
1 onion, thinly sliced
3 cloves of garlic, sliced
6 Roma tomatoes, chopped
1 tsp. of olive oil
¼ cup of diced, roasted green chiles
1 tbsp. of white wine vinegar
¼ tsp. of salt
½ tsp. of ground cumin
5‐6 cups of corn chips or 8 corn toasted corn tortillas
2 cups of refried black beans
1 ½ cups of soy chorizo

Instructions
Slice the onion into thin strips.
Slice the garlic.
Chop the tomatoes.
Over a medium high heat, sauté the onion until it lightly browns.
Reduce the heat to medium.
Add the garlic, tomatoes, chiles, vinegar, salt, and cumin, allowing everything to simmer until it
reduces to a sauce.
Lightly crush the corn chips.
Spread them out in a small baking sheet.
Pour the tomato sauce over the chips.
Top the chips with the refried black beans.
Top that with the chorizo.
Cover the dish.
Bake the chilaquiles on 325 degrees for 10 minutes.


Low‐fat Version

Use baked corn chips and omit the olive oil in the recipe.

Kitchen Equipment

Knife
Cutting Board
Pot
Small Baking Dish
Measuring Spoon
Stirring Spoon
Spatula
Foil

Presentation

Cut the chilaquile into two portions and carefully pull it out with a
spatula, then let it slide onto the plate. Garnish it with fresh herbs
or greens.

Time Management

You can cheat and make this recipe extra quick by simply pouring a jar of salsa on the chips instead of
making your own sauce.


Serve this with a side of green rice and a cerveza.

Where to Shop

Soy chorizo can be purchased at places like Trader Joe’s and Whole Foods, with Trader Joe’s having
an excellent price on it. Use a thick corn chip to get the best texture and flavor out of the chilaquile.
Garden of Eatin’ makes a great variety. Approximate cost per serving is $3.75.

How It Works

The first part of the recipe is a simple, fast way to make a tomato salsa, which is then poured over the


chips which absorb it during baking. The rest is simply creating a layers, then warming it in the oven.
Very easy and very quick.

Chef’s Notes

Chilaquiles are typically made using fried tortillas, but this version is a quick way to create a dish that
is just as good.


Calories 512
Fat 8 g
Dietary Fiber 13 g
Sugars 12 g
Protein 18 g
Salt 422 mg

Interesting Facts

Chilaquiles are typically breakfast items.


Chilaquiles con Salsa de Chipotle y Pacana
Type: Main Meal, Breakfast, Mexican Serves: 3


Ingredients
9 corn tortillas
1tsp. of oil
1 onion, sliced
1 sweet potato, sliced
Option: 1 avocado
Option: 1 cup of Sour Supreme
The Salsa…
1 tsp. of oil
½ cup of pecans
1 chipotle in adobo sauce
2 tbsp. of the adobo sauce
2 cloves of garlic, crushed
2 cups of water
¼ tsp. of salt
1/8 tsp. of cumin
1 tbsp. of masa harina

Instructions
Dice the onion, chop the cilantro, and mince the garlic.
In a sauce pan, toast the masa harina on a medium heat for about 1 minute.
Set the masa harina aside.
In the same sauce pan, sauté the onion on just above a medium heat until the onion is slightly
browned.
Add in the garlic and continue to sauté this for another minute.
Add in the pecans, cilantro, and water.
Bring this to a boil and boil it for 10 minutes.
Remove this from the heat and stir in the adobo sauce and chipotle.
Add the sauce to a blender and add in the salt, cumin, and masa harina, blending it until smooth.
Return it to the pan and simmer the sauce until it is reduced to about 2 cups of sauce.
While it is simmering, cut each tortilla into quarters.
Option: Lightly fry the tortilla quarters in about ¼” of oil, leaving them in the oil for only 3‐5 seconds.
Slice the onions and sweet potato.
Saute them on a medium heat in the oil until the onion is soft.
Set this aside.
Simmer the tortilla quarters in the chipotle pecan sauce until they are slightly soft (this only takes a
minute or so.)

Place a layer of tortilla quarters (usually four quarters per layer) on a plate and then a layer of
potatoes and onions.
Do another layer of tortilla quarters, then a layer of potatoes and onions, and then one final layer of
tortillas.
Repeat this with the other two servings.
Pour any remaining sauce over the chilaquiles.
Option: Open up the avocado and slice it. Distribute the sliced avocado evenly amongst the
servings.



Kitchen Equipment

2 Saute Pans
Cutting Board
Knife
Blender or Food Processor
Stirring Spoon
Spatula or Tongs to remove the tortillas from the sauce

Presentation

Save a few pecans so you can top the finished chilaquiles with them.
If you happen to have a dried chipotle around, you can also use that
as a side, nestling it amongst a bed of cilantro. However, the canned
chipotles in adobo sauce are far more common, so if you can’t find a
dried chipotle, don’t sweat it.

Time Management

While you are simmering the sauce, you can prepare the tortillas. This is especially important if you
decide to lightly fry them and it will save you around ten minutes on the cook time for this recipe.


The pecans will cut the spiciness of the chipotle a bit, but this is still a spicy dish, so serve it with
something refreshing and sweet. I like to put a side of sliced mango with this dish. The mango is lush
and sweet, cutting the heat of the chipotle sauce.

Where to Shop

Traditional corn tortillas are made with only corn meal, salt, and water, so look for those. If you
happen to have a Mexican bakery near you, fresh tortillas should be easy to come by! The masa
harina can be purchased at many conventional markets and, of course, markets that specialize in
Mexican cuisine, which is also the place to purchase the chipotles in adobo sauce. The rest of the
ingredients should be readily available. Price per serving is approximately $2.25.

How It Works

The sweet potatoes act as a way to bulk up the chilaquile and add a set of complex carbohydrates to
the mix as well as their soft, sweet flavor. The caramelized onion adds lots of deep flavor to the filling
of the chilaquile. The real treat, though, is the sauce. Caramelized onion forms the base of the sauce


and then water is added to create a rich onion broth. The pecans and cilantro boil in the broth. This
softens both the pecans and cilantro, preparing them for blending, and also infuses the broth with
their flavor. This creates a more even distribution of flavor once the sauce is blended. The chipotle is
added after the boiling part because boiling the chipotle would make the pepper even hotter! It is
then simmered to concentrate its flavors even more. The tortillas are then added to the sauce so
that they soften and absorb some of its rich flavor, which are then stacked with the sweet potatoes
and onion slices to create a multi‐textured dish.

Chef’s Notes

A chilaquile is basically a cross between and enchilada and a lasagna with a chili sauce instead of a
tomato sauce and tortillas instead of noodles. That already made me excited to make this, but when I
taste the pecan and chipotle sauce, I knew I had struck gold.


Calories 409
Fat 20 g
Dietary Fiber 12 g
Sugars 5 g
Protein 9 g
Salt 339 mg

Interesting Facts

Tortillas have been made in Mexico for at least 6,000 years.
Chilaquile is a derivate of a Nahuatl word meaning “greens in chili sauce.”


Chile Relleno
Type: Main Serves: 4

Time to Prepare: 30 minutes + 30 minutes to roast the peppers

Ingredients
The peppers…
4 poblano peppers, roasted
Option: 4 Anaheim peppers, roasted
The batter…
1 1/8 cup of flour
1 cup of soy creamer
½ tsp. of salt
1 tbsp. of baking powder
½ tsp. cumin
½ tsp. paprika
Option: ½ tsp. Mexican oregano, 1/8 cup of flour for a thicker batter
The filling…
4 oz. of vegan cream cheese
4 oz. of mild white vegan cheese, shredded
Options: ¼ cup of red onion sliced and caramelized, 2 bulbs of roasted garlic, 6 cremini
mushrooms sliced and sautéed, ½ avocado diced
The sauce…
¼ cup of yellow onion, sliced
1 clove of garlic, minced
2 roma tomatoes
¼ tsp. cumin
¼ tsp. salt
The garnish…
1 sprig of cilantro, chopped
Options: 1 avocado sliced, lime wedges, freshly ground pepper
For cooking…
Oil for frying

Instructions
Roasting the peppers…
Heat the oven to 400 degrees or get your grill ready.
Roast the poblanos for approximately 30 minutes.
Remove them from the oven, place them in a metal bowl, and cover them with a dish towel.
Making the batter…
In a separate metal bowl, mix together the flour, salt, cumin, paprika, and baking powder until it is
well combined.
Add in the soy creamer and mix together until you have a smooth batter.
Making the filling…
In another metal bowl, shred the Monterey Jack.

Combine that with the Better than Cream Cheese.
Stuffing the peppers…
Uncover the poblanos.
Gently remove the skin (try to keep the pepper from breaking apart).
Place the de‐skinned poblanos on a cutting board.
Making the chille rellenos…
In a wok or similarly deep pan, put enough oil to mostly cover a stuffed poblano (about 2”).
Heat it up to a medium high heat.
While the oil is heating, gently open the roasted poblano on one side, but do not cut it all the way
down (leave about ½” intact from both the bottom and top of the pepper).
Stuff the pepper with 1 to 2 tbsp. of filling, depending on the size of the peppers.
Dredge one pepper through the batter until it is thoroughly coated.
Fry the pepper until the batter turns golden (turn it over if necessary).
Repeat with the next pepper.
Place these on a paper towel to drain the oil.
Healthy Option 1: Pan fry the pepper instead like a pancake (the batter will not be crispy this way).
Healthy Option 2: Bake the pepper on 400 degrees until the batter turns golden (the batter will not
be crispy this way).
Making the red sauce…
In a sauté pan, caramelize the onions on a medium high heat.
Once they turn brown, reduce the heat and add the garlic and cook for another two minutes.
Add the tomatoes, cumin, and salt and cook for another ten minutes until the tomatoes are soft.


Low‐fat Version

There are a few methods to reduce the amount of fat in the dish. The first one is to pan fry it. This
will cut down on the fat by about 20%. The next way is to bake it. This will cut down on the fat by
about 33%. The next way is to replace the Monterey Jack and Better than Cream Cheese with
caramelized onions, a couple bulbs of roasted garlic mashed into a paste, the mushrooms, and a small
amount of diced avocado. This will reduce the amount of fat by about 65% if you deep fry it, 80% if
you pan fry it and about 90% if you bake it.

Kitchen Equipment

Oven
3 Metal Bowls
Whisk to Combine the Dry Ingredients for the Batter
Wok
Measuring Cup
Measuring Spoons
Grater
Dish Towel
Tongs for Removing the Peppers from the Wok

Presentation

Place the relleno on one side of the plate to
make room for several other dishes to be
served with it. Spread 2 tbsp. of sauce on
top of the relleno. Place a slice of avocado
on the side. Top it with a few cilantro leaves.
Put a lime wedge on the side of the relleno.

Time Management

These are fairly labor intensive once the peppers are done roasting and are also best if served fresh,
so expect to spend some time in the kitchen just before they are served. While the peppers are
roasting is a good time to set the table for your meal or start on some side dishes.



Spanish rice and black beans are a perfect complement to these. This also goes well with, of course,
guacamole. You can also serve this with a dark, roasted salsa instead of the traditional red sauce that
goes on these. Another good food to go with this is a simple roasted ear of corn.

Where to Shop

If you don’t live in the Southwest where poblanos are more common, you may have to go to a store
that specializes in Mexican foods. When choosing the poblano, make sure that it is as big as possible
with as few folds as possible. You may have to go to Whole Foods or a similar store for the soy
creamer. The rest of the ingredients are easy to find. If you have access to a farmers’ market,
definitely go there for the tomatoes, onion, garlic, and cilantro.

How It Works

Adding the spices to the batter gives the relleno a hint of extra flavor without interfering with the
main flavors of the dish. The baking powder in the batter helps it puff up when it is fried. Making the
batter thick helps it stick to the roasted poblano. Too thin a batter and it will slip off. Roasting the
poblano darkens the flavor, activates the oils inside the pepper, and makes it soft and succulent.
Finally, the red sauce adds some extra moisture to the relleno.

Chef’s Notes

Sometimes, the poblanos can be very spicy or they can be just on the spicy side of mild. It depends
on the grower, the season, etc. If you are worried about spice, substitute in the Anaheim pepper.
When you are peeling the peppers, it is better to keep the pepper intact as opposed to getting all of
the skin off. The skin will be soft and will be covered with the batter. However, if there are too many
rips in the pepper, the filling with leak out. If you do create an unexpected rip, try pinching it
together when you fill the pepper and dredge it through the batter. Also, do not handle peppers and
then put your hands near your face!


Calories 629
Fat 28 g
Dietary Fiber 33 g
Sugars 1 g
Protein 18 g
Salt 508 mg



Interesting Facts

Poblano comes from the word Puebla, which is the name of a town in Mexico in the Tlaxcala region.
Chili relleno means stuffed chili.
The word chili can be spelled chili, chilli, or chille.



Crepes des Champinon con Pipian Verde
Type: Breakfast Serves: 6


Ingredients
Crepes des Champinon…
2 onions, sliced
3 cups of wild mushrooms, sliced (chanterelle, porcini, oyster, morel, etc.)
1 tsp. of oil
1 cup of unbleached white flour
¼ tsp. of salt
½ cup of soy creamer
½ cup of water +2‐3 tbsp.
2 tbsp. of oil or vegan margarine, melted
Vegetable oil spray
Pipian Verde (Pumpkin Seed Sauce)…
2 cups of pepitas (green pumpkin seeds)
½ tsp. of freshly ground pepper
14 tomatillos
¼ of an onion, chopped
¼ cup of fresh cilantro
1‐3 serrano peppers
1 tsp. of salt
1 tsp. of oil
Water

Instructions
Making the Sauce…
Heat the oven to 400 degrees.
Lightly toss the tomatillos and serrano peppers in olive oil.
Roast them for 25 minutes.
While they are roasting, chop the onion and mince the garlic.
Saute the onion on a medium high heat in 1 tsp. of olive oil until they begin to brown.
Add in the garlic and sauté this for another minute.
Add in just enough water to make just under ¼” of liquid in your pan.
Allow the water to almost completely boil away and remove the onions from the heat.
Once the tomatillos and serrano peppers are done roasting, blend all of the ingredients for
the sauce together until it is mostly smooth (it’s ok if there is a bit of coarseness to it.)
Making the Filling…


If you are using dried wild mushrooms, rehydrate them until you have three cups worth of
mushrooms.
Slice the onion into 2” strips and mince the garlic.
Slice the mushrooms into approximately 2” strips as well.
Saute the onion on a medium high heat until it is well browned, adding tiny amounts of water
to the pan as the onion sautés to keep it from sticking.
Once it has browned, add in the mushrooms and sauté those until they begin to get just a
touch crispy.
Reduce the heat to medium.
Add the garlic and sauté this for another two minutes.
Set the filling aside.
Making the Crepes…
Mix together the flour and salt.
Prepare the EnerG Egg Replacer and mix it with the soy creamer, water, and oil.
Gently stir the wet ingredients to the dry until the batter is smooth.
Heat a small pan to a medium heat and spray it with oil.
Pour the batter into the pan, quickly rotating the pan to get the batter to spread out to the
edges.
Cook this for about two minutes on one side (the time varies, but your are looking for the
batter to turn an ivory color.)
Flip the crepe and cook it for about one minute on the other side (the cook time on this will
depend on how hot your stove is, but you should look for a thin cake that is lightly golden.)
Repeat this with the rest of the batter.
Assembling the Crepes…
Fill each crepe with the filling and roll them closed.
Spread a generous amount of the sauce over each crepe.


Kitchen Equipment

2 Medium Saute Pans
1 Small Saute Pan or Crepe Pan
Spatula for the crepes
Spatula or Wooden Spoon for the sauce and filling
Knife
Cutting Board
Food Processor or Blender
Oven
Baking Dish
Measuring Spoon
Measuring Cup
Mixing Bowl
Whisk

Presentation

If I have some extra cilantro left over, I usually garnish one side of a
crepe with a sprig of cilantro. The cilantro garnish also looks nice
with a dried pepper next to it. If I don’t have those available, I’ll
sprinkle some chili powder on the plate for extra color.

Time Management

When making this, start the tomatillos and serranos roasting before you work on anything else.
After that, you can cut the ingredients for both the filling and sauce and cook both of those at the
same time. This will save you about fifteen minutes of cook time on the recipe.


A glass of fresh orange juice and a side of black beans is a great complement for this Mexican
breakfast.

Where to Shop

I purchased the roasted pepitas at Sprouts, though they should be available at Whole Foods, Central
Market, and Trader Joe’s. The EnerG Egg Replacer is available at Sprouts, Whole Foods, Central
Market, and other stores that cater to vegetarians. You can also find the soy creamer at the same
places. For the wild mushrooms, I look at my local gourmet market first as they are the place most
likely to have fresh wild mushrooms. If they don’t, I’ll either get dried, which are available in most


markets, or I’ll just use portabella mushrooms. When purchasing the tomatillos, make sure that the
paper is tight against the fruit. If it has fallen away, the tomatillo is past its prime. Price per serving is
approximately $3.

How It Works

The tomatillos are roasted to make them juicy and soft enough to blend and also to deepen their
flavor. The serranos are roasted to deepen their flavor and to make them a bit more mild (fresh
serranos can be very hot!) The onion is caramelized for the sauce to soften it and add sweetness
while roasted pepitas are used to thicken the sauce. Wild mushrooms are used to create a varied
texture and flavor within the crepe and are browned to make them slightly crisp, making a nice
contrasting texture with the soft crepe and sauce. Onion is used in the filling for sweetness. For the
batter, the Egg Replacer is used to help bind together the flour, water, and oil and keep the crepe
intact. The oil used in the batter helps the crepe remain tender, as does the soy creamer.

Chef’s Notes

This is one of those recipes that looks intimidating, but is rather easy. The sauce requires little actual
labor and the filling is simple to put together. Once you get those done, you can easily and quickly
make the crepes and oh, are they good. Not only is the crepe and filling good on their own, but the
sauce is so unique and flavorful, it’s hard to choose which flavors are the best in this dish!


Calories 613
Fat 39
Dietary Fiber 6 g
Sugars 6 g
Protein 29 g
Salt 536 mg

Interesting Facts

Crepes were introduced to Mexico in the late 1800s by Empress Carlota and Emperor Maximilian.
They made their way down from the royal court to the wealthy and then to the peasantry.
Tomatillo means “little tomato.”


Enfrijoladas Mole


Ingredients
1 tsp. of oil
4 cups of black beans with 1 cup of reserved liquid
3 tbsp. of mole poblano
1 sprig of epazote or 1 tsp. of dried epazote or 2 tsp. of thyme leaves
1 tsp. of anise seed
½ tsp. of salt
8 corn tortillas
1 avocado, sliced
3 pickled jalapenos, sliced
2 tomatoes, diced
Option: ¼ cup of vegan sour cream

Instructions
Start by dicing the onion and mincing the garlic.
On just above a medium heat, sauté the onion in the tsp. of oil until the onion browns.
Add the garlic and sauté this another minute.
Add the beans and liquid to the pan.
Reduce the heat to a simmer.
Add in the epazote or thyme, anise seed, and salt.
Simmer this for 5‐10 minutes.
Smash the beans just a bit, making a slightly viscous bean sauce (it’s ok if most of the beans do not
wholly smash.)
Stir in the mole and simmer this for one more minute.
If you need to add water, add it in with the mole (the sauce should only be slightly viscous.)
Place a tortilla on the bottom of a plate and spread some of the bean sauce on it.
Repeat this with another tortilla layer.
Top a third tortilla layer with a generous amount of the beans sauce.
Dice the tomato, chop the cilantro, slice the jalapenos, and slice the avocado.
Top each enfrijolada with these ingredients.



Kitchen Equipment

Saute Pan for the bean sauce
Wooden Spoon
Knife
Cutting Board
Measuring Spoon
Measuring Cup

Presentation

This is a great dish to make for breakfast and for lunch and
traditionally, those two meals have a rustic presentation in Mexican
cuisine. Go for simple with the colors of the dish coming from the
fresh ingredients contrasted by the deep brown of the bean sauce.

Time Management

This recipe cooks very quickly and you can make large batches of it with no extra time investment.


My favorite drink with which to pair the enfrijolada is a mix of fresh pineapple juice that has a touch
of coconut milk mixed into it.

Where to Shop

You can find everything save for the epazote and mole at most markets. For the epazote, you will
probably have to head to a spice store or to a store specializing in Mexican cuisine. Look for mole
that does not contain any animal products.

How It Works

The onion and garlic provide a sweet, deep base for the beans, which would be a bit bland without
them. The epazote gives a deep herbal flavor the bean sauce which can also be accomplished with
thyme. It is sometimes one of those flavors that you won’t necessarily pick out in the bean sauce, but
the sauce is definitely lacking if that flavor is missing. The bean sauce is then spread between layers
of tortillas so each tortilla has a chance to soften and absorb the bean sauce. The enfrijolada is then
topped with the avocado for creaminess and color and the tomato for freshness and color. The
pickled jalapenos give a tang to the dish without too much heat.



Chef’s Notes

Although this is traditionally a breakfast recipe, I often eat it for lunch or dinner and make some extra
bean sauce so I can have more later!


Calories 428
Fat 12 g
Dietary Fiber 20 g
Sugars 9 g
Protein 16 g
Salt 829 mg

Interesting Facts

Enfrijolada means “in bean sauce.”
Enfrijoladas are an incredibly popular breakfast in Mexico.


Foil Roasted Veggies


Ingredients
1 zucchini, chopped
1 large tomato, chopped
1 poblano, chopped
6‐8 cremini mushrooms, chopped
½ of an onion, chopped
4 cloves of garlic, chopped
1 tbsp. of chopped fresh epazote
2 tsp. of chopped fresh oregano
1 tsp. of chili powder
¼ tsp. of salt
2 tsp. of oil
1 cup of cooked, rinsed pinto beans
Corn tortillas
1 avocado, sliced
Salsa verde

Instructions
Light your grill and let the coals turn white.
Chop the veggies.
Chop the epazote and oregano.
Toss all the veggies, herbs, chili powder, salt, and oil together.
Wrap the mix in a foil packet.
Pierce the packet with a fork several times.
Place it on the grill, just off center.
Allow the veggies to cook until they are soft.
Once they are done, combine them with the pinto beans.
Warm the tortillas.
Slice the avocado.
Serve the veggies mix with the tortillas, avocado, and salsa.


Low‐fat Version

Marinate the chopped veggies in beer for an hour and omit the oil. Forgo the avocado.

Kitchen Equipment

Knife
Cutting Board
Measuring Spoon
Mixing Bowl
Foil
Grill
Tongs

Presentation

Serve the veggies in a terra cotta bowl with the avocado on a side
dish, the salsa in a small bowl, and the tortillas covered in cloth.

Time Management

This recipe is mostly chop and wait, especially while the coals are warming. Use that opportunity to
make another recipe or simply get the dishes ready and the table set.


Serve this with a side of quinoa or red rice and a cool glass of tamarind tea.

Where to Shop

All of these ingredients are incredibly common. Approximate cost per serving is $2.00.

How It Works

Make sure to chop all the veggies approximately the same size so they are all done roasting on the
grill at the same time. Piercing the foil packet allows some of the smoke from the grill to penetrate
the packet and infuse the veggies.



Chef’s Notes

This recipe was directly inspired by stories my mother would tell me about how her grandmother
would make her roasted veggies on the grill in Southern California.


Calories 273
Fat 9 g
Dietary Fiber 11 g
Sugars 9 g
Protein 11 g
Salt 313 mg

Interesting Facts

Fire roasted veggies, beans, and corn tortillas are one of the oldest dishes in Mexico.


Huevos y Frijoles (Eggs and Beans)


Ingredients
16 oz. of extra firm tofu, crumbled
1 tsp. of oil
¾ tsp. of turmeric
¼ tsp. of salt (Indian black salt works best)
2 cups of cooked, rinsed pinto beans
½ cup of salsa
Warm corn tortillas

Instructions
Crumble the extra firm tofu.
Sauté it in the oil over a medium heat until it is warm.
Add the turmeric and salt and sauté for 1 more minute.
Remove it from the heat.
Immediately mix in the beans and salsa.
Serve with warm tortillas.


Kitchen Equipment

Sauté Pan
Stirring Spoon
Measuring Spoon
Measuring Cup

Presentation

Serve this in a big bowl in the center of the table and garnish it with
fresh cilantro.

Time Management

This only takes a few minutes to make and keeps for up to a week in the refrigerator.


Serve this with café de olla.

Where to Shop

All of these ingredients are easy to find, though if you use the optional Indian black salt, check out
your local Indian grocer or specialty spice store. Approximate cost per serving is $1.00.

How It Works

This is basically a tofu scramble with beans, salsa, and tortillas. The tofu is warmed and then the
turmeric is added late in the cooking process so that it does not burn.

Chef’s Notes

Eggs and beans is a very traditional, quick Mexican breakfast. Warm, filling, and suffused with
sublime flavor.


Calories 433

Fat 10 g
Dietary Fiber 15 g
Sugars 3 g
Protein 25 g
Salt 632 mg

Interesting Facts

There is a TexMex version of this dish called migas, which is served without the beans, but with cut
up corn tortillas mixed into it.


Plantain Chalupas in Pineapple Chipotle Sauce


Ingredients
The Sauce
½ of an onion, sliced and pan roasted
3 cloves of garlic, pan roasted
2 chipotles (meco variety), toasted and rehydrated
1 ½ cups of water
½ cup of chopped pineapple
2 tbsp. of tomato paste
¼ tsp. of salt
¼ tsp. of freshly ground black pepper
2 tsp. of apple cider vinegar
Juice of 1 lime
The Chalupas
½ cup of corn tortilla dough
Oil for frying
The Toppings
3 ripe plantains
1 tbsp. of chopped oregano
¼ tsp. of salt
2 avocadoes
½ of a red onion, diced
Chopped cilantro for garnish

Instructions
Making the Sauce
Slice the onion into thick rounds.
Pan roast the onion and garlic.
Toast the dry chipotles over a medium heat for about 1 minute per side.
Remove the stems and seeds.
Immerse the chipotles in 3 cups of hot water until they are soft.
Chop the pineapple.
Puree the pan roasted veggies, chipotles with soaking water, and the rest of the sauce
ingredients until smooth.
Strain through a fine sieve.
Making the Chalupas
Separate the dough into 4 equal parts.
Roll them into cylinders about 3 inches long.
Press them in a tortilla press into oval shaped tortillas.
Cover the tortillas with a damp towel until you are ready to cook them.

Bring a pan up to a medium high heat.
Add a touch of oil, just enough to barely coat the bottom of the pan.
Cook the first tortilla on one side for about 1 minute, then remove it from the pan.
Quickly pinch the edges to form a small ridge around the edge of the tortilla.
Return it to the pan and cook it on both sides for 1 more minute (the first side will end up
being cooked 2 minutes total).
Repeat with the rest of the dough.
Making the Toppings
Peel the plantains.
Slice them in half.
Slice the halves into 1” pieces.
Over a medium high heat, fry the plantains until they are lightly browned.
Dress them with the salt and oregano, toss in the pan, then remove them from the heat.
Chop the avocado.
Dice the red onion.
Toss the plantains, avocado, and onion together.
Chop the cilantro.
Finishing the Chalupas
Top each chalupa with the plantain, avocado, onion mix.
Drizzle the sauce over the top.
Garnish with the chopped cilantro.

Low‐fat Version

Bake the tortillas instead of pan frying them and bake the plantains instead of frying those, too. Use
steamed, diced potato instead of avocado.


Raw Version

Use a raw tortilla and very ripe plantains. Use jalapenos instead of chipotles.

Kitchen Equipment

Blender
Sieve
Pot
Spatula
Tortilla Press
Knife
Cutting Board
Measuring Cup
Measuring Spoon
Stirring Spoon
Mixing Bowl

Presentation

Serve these slightly propped up on one end on a bed of greens and
fresh squash.

Time Management

You can pan roast the onions and garlic while you toast and rehydrate the chipotles. Once you are
done with those, work on the chalupas next so the filling is hot when you serve the chalupas.


Serve this with a side of green ceviche.

Where to Shop

When shopping for the plantains, look for plantains with semi‐black skins. The plantains will be soft
and sweet, but not so soft that they are mushy. Meco chipotles are a style of chipotle that is not
always easy to find outside of Mexico. Look for them at your local Mexican market or even online. If
you can’t find them, use the more common dry chipotles. Approximate cost per serving is $1.50.


How It Works

The chalupas are basically lightly fried tortillas with a ridge designed to hold lots of toppings. They
get toasted on one side first to give the tortilla dough enough firmness to help the ridge hold its
shape, but the tortilla is still soft enough that the ridge can be formed. The topping is a mix of starch,
pungency, and creaminess with tropical sweetness to balance out the spicy chipotle sauce. The sauce
itself is a sweet, acidic sauce thickened with tomato paste and pineapple to accentuate the smoky
chipotle. Use sparingly and don’t worry that you will probably have some sauce left over.

Chef’s Notes

This recipe looks way more intimidating than it is, though it is by no means a simple recipe. Making
the chaulpas is actually the most time consuming part of the recipe. Once they are made, though,
these chalupas will leave you wanting more and more!


Calories 264
Fat 17 g
Dietary Fiber 8 g
Sugars 5 g
Protein 4 g
Salt 309 mg

Interesting Facts

Chalupa refers to the canoe shape of the tortillas.


Potatoes and Ancho Peanuts in Pipian Verde


Ingredients
The Peanuts
1 ancho pepper or 2 tsp. of ancho powder
Pinch of cinnamon
¼ tsp. of salt
½ cup of roasted peanuts
½ tsp. of olive oil
The Potatoes
4 large red potatoes, chopped
1 tbsp. of chopped oregano or epazote
1‐2 tsp. of olive oil
Pipian Verde
1 cup of Salsa Verde
½ cup of raw pepitas (green pumpkin seeds)
3‐4 tbsp. of chopped cilantro
¼ tsp. of salt

Instructions
Making the Peanuts
Over a medium heat, toast the ancho on both sides for about 45 seconds to 1 minute per side.
Remove the stem and seeds.
Grind the ancho into ancho powder.
Combine the toasted ancho powder with the cumin, cinnamon, and salt.
Toss the peanuts with the oil and toasted ancho powder mix.
Making the Potatoes
Chop the potatoes into large bite‐size pieces.
Chop the oregano.
Toss the potatoes with the oregano, olive oil, and salt.
Wrap them in a large foil packet.
Pierce the foil packet with a fork several times.
Roast the potatoes on a grill (preferably) or in the oven for 25 minutes at 400 degrees.
Making the Pipian Verde
Puree all the ingredients in a blender until smooth.
Finishing the Dish
Place a pile of potatoes on each dish.
Spoon pipian verde over the potatoes.
Garnish with the ancho peanuts.


Raw Version

This can be made by using raw salsa verde to make the pipian verde. You can also not toast the
anchos and use raw peanuts or even pecans. Instead of potatoes, use chopped cauliflower mixed
with oregano. Make sure to press the oregano to get it to release its flavor.

Kitchen Equipment

Iron Skillet, Comal, or Heavy Pan
Spatula
Grinder
2 Mixing Bowls
Grill or Oven
Foil
Fork
Knife
Cutting Board
Blender
Measuring Spoon

Presentation

Garnish the plate with a bit of chili powder for extra color.

Time Management

While the potatoes are roasting, you can make the ancho peanuts and make the pipian verde fairly
quickly.


Serve this with a side of sweet corn compote.

Where to Shop

Anchos are available in most Mexican markets as are pepitas, which can also be found at Whole
Foods, Trader Joe’s, and Sprouts. The rest of the ingredients should be easy to find. Approximate
cost per serving is $2.50.

How It Works

This is a quick way to make chili flavored peanuts. Toasting the anchos activates some of the
essential oils in the pepper, making it more flavorful, and then tossing it with the oil on already
roasted peanuts gets the powder to stick without having to toast them peanuts yourself and risk
burning them. Roasting the potatoes on the grill gives them a nice smoky flavor while chopping them
allows them to cook evenly. The sauce is thickened with raw green pumpkin seeds, which produce a
creamier texture than toasted green pumpkin seeds. This offsets the starchy potatoes, creating a
recipe balanced with starch, creaminess, and crunch and heightened with acidity and heat.

Chef’s Notes

This is a recipe of my own invention, using one of my favorite chilies and one of my favorite
ingredients, smoked potatoes.


Calories 528
Fat 19 g
Dietary Fiber 13 g
Sugars 6 g
Protein 17 g
Salt 830 mg

Interesting Facts

Pipian is a sauce thickened with seeds.


Swiss Chard, Mexican Style
Type: Salad Serves: 4 as a main course, 8 as a side dish

Time to Prepare: about 10 minutes, plus resting time

Ingredients
½ a small white onion
4 Roma tomatoes, diced
1 bunch of Swiss chard
12 oz. of corn kernels
3 cloves of garlic
1 ½ cups of almonds
½ cup of raisins
Salt and pepper to taste

Instructions
Dice the onion, very finely.
You want it to melt into the salad, but still have texture.
Aim for 1/16” pieces.
Dice the roma tomatoes finely, about ¼” pieces.
Wash the Swiss chard thoroughly, as it tends to be gritty.
Slice it into ribbons about ¼” thick (they will be as long as the leaf, and that is fine).
Add the corn kernels.
Mince the garlic, and add.
Chop the almonds, so that there are no big pieces.
Add the raisins.
Add salt and pepper to taste.
Enjoy, as this is one of my very favorite raw dishes.

Recipe by Chef Madelyn Pryor

Low‐fat Version

Omit the almonds but this will affect the flavor and protein count.

Kitchen Equipment

Knife
Cutting Board
Bowl
Measuring Spoons

Presentation

For a fancy presentation, you can place the chard on the bottom of
the plate and then do small piles of the different ingredients over
different sections of the chard. However, it tastes slightly better if
the flavors meld, so tossing everything together is just fine.


This would be delicious with some salsa and guacamole on the side.

Where to Shop

These ingredients can be found just about everywhere. Swiss chard can be found in well stocked
supermarkets, Whole Foods, and farmers’ markets.

Chef’s Notes

This dish was adapted to be raw, and is from a very traditional Mexican recipe. Swiss chard is actually
quite a popular ingredient in Mexican cooking.


Calories 527
Fat 29 g
Dietary Fiber 12 g
Sugars 30 g


Protein 18 g
Salt 162 mg

Interesting Facts

Swiss chard isn’t really Swiss. It’s roots are actually in Sicily.


Tempeh Escabeche

Time to Prepare: 15 minutes + 1 day to set

Ingredients
1 white onion, sliced into thin strips 2” long
1 carrot, sliced into 1” long strips
2 serrano chiles, minced
3 whole garlic cloves
2 blocks of tempeh, sliced (about 24 oz.)
Apple cider vinegar
2 bay leaves
1 tbsp. of fresh thyme leaves
2 tbsp. of fresh marjoram leaves
½ tsp. of salt
Juice of 2 limes
6‐8 green olives, sliced

Instructions
Slice the onion into thin strips, about 2” long.
Rinse the onion slices.
Slice the carrot into 1” long strips.
Mince the serrano chiles.
Over a medium heat, sauté the onion, carrots, and garlic for about 5 minutes, then add the serranos
and sauté for about 1 more minute.
Slice the tempeh into bite size strips.
Add all of the ingredients to a glass mixing bowl with enough apple cider vinegar to barely cover the
tempeh and cover the bowl.
Allow this to sit for about 1 day.
Drain the liquid.
Add sliced olives to the mix and serve.


Low‐fat Version

Sauté the onions in a dry pan, adding the serranos as soon as the onions start to brown. Use large
cuts of zucchini instead of tempeh.

Raw Version

Use zucchini or Mexican gray squash instead of tempeh and do not sauté anything.

Kitchen Equipment

Knife
Cutting Board
Sauté Pan
Measuring Cup
Measuring Spoon
Stirring Spoon
Glass Mixing Bowl

Presentation

Serve this in a raised glass with a sprig of fresh parsley.

Time Management

If you like this recipe, you can make a large batch of it. It will keep in your refrigerator for almost a
month.


Serve this with corn tortillas or toasted rice.

Where to Shop

All of these ingredients are common save for the tempeh, which can be found at Trader Joe’s, Whole
Foods, and in the frozen aisle of most Asian markets. Approximate cost per serving is $1.50.


How It Works

Sautéing the onion develops its sweetness, which will infuse the marinade and work its way into the
tempeh. The serranos are added towards the end of the cooking process so they don’t burn, become
bitter, and release a lot of capsaicin in the air. The tempeh then basically marinades in the sweet
vinegar, which mitigates some of the heat of the serranos. Lime juice is added as a second acid to
brighten the entire dish.

Chef’s Notes

Escabeche is usually made with fish, but tempeh takes on such a nice texture as it marinates, it’s
perfect for this dish.


Calories 325
Fat 14 g
Dietary Fiber 4 g
Sugars 2 g
Protein 19 g
Salt 525 mg

Interesting Facts

Escabeche is a traditional Spanish dish adopted into Mexican culture and changed into a partially
cooked marinade.


Tortas Ahogadas (Drowned Sandwiches)
Type: Sandwich Serves: makes 3 very large sandwiches


Ingredients
The Filling
2 cups of frijoles refritos (either black beans or pinto beans)
1 package of soy chorizo
The Rolls and Garnish
3 bolillo rolls
Pickled onions
Chile Sauce
¼ pound of chile de arbol
3 cups of water
¼ cup of white vinegar (white balsamic is excellent for this sauce)
1/8 tsp. of salt
1/8 tsp. of ground cloves
1 tsp. of minced fresh oregano
Tomato Sauce
4 cups of fire roasted tomatoes
2 cups of water
1 onion, minced

Instructions
Remove the stems and seeds from the chiles de arbol.
Simmer them over a low heat in the water along with the vinegar, salt, cloves, and oregano for about
20 minutes.
Puree the chile sauce, which should end up very thin (strain if you want a completely smooth sauce).
Set the chile sauce aside.
While it is simmering, mince the onion and garlic.
Over a medium heat, simmer the minced onion and garlic with the fire roasted tomatoes and water
for about 10 minutes.
Puree the sauce (strain if you want it completely smooth).
Set the tomato sauce aside.
Combine the beans with the soy chorizo and warm it in a pan over a medium heat.
Toast the buns.
Fill each bun with the bean/chorizo mix.
Drown the sandwich in the sauce.*
Top with pickled onions.

* The chile sauce is very hot. If you can’t stand any heat, just use the tomato sauce. Typically, the
sauce is either ¼ part chile sauce, ½ part chile sauce, ¾ part chile sauce, or muerta (all chile sauce!)
with the remainder, if any, being made up of the tomato sauce.

Kitchen Equipment

3 Pots
Blender
Sieve (optional)
Toaster Oven or Oven
Knife
Cutting Board
Measuring Spoon
Measuring Cup
3 Stirring Spoons

Presentation

Place the sandwich in a shallow bowl and drown it to the point
where the sauce comes about halfway up the sandwich. Once the
sauce is in the bowl, top the sandwich with the pickled onions. This
is a very messy sandwich and is best eaten with a fork.

Time Management

Start the chile sauce first since it has about 20 minutes of down time. During that time, you can make
the tomato sauce and warm the bean chorizo mix. Both sauces last for a couple weeks in the
refrigerator, so you can quickly make this sandwich again with leftover sauce.


Serve this with a beer and a hand towel!

Where to Shop

Soy chorizo can be purchased at Trader Joe’s and Whole Foods. Chile de arbol are easily found at
Mexican markets and are often found dried in bags at conventional markets. Bolillo rolls are often
available in conventional bakeries, though hoagie rolls can be substituted.

How It Works

The filling makes this a very hearty, filling sandwich! The bread is meant to absorb quite a bit of the
sauce and the sauce is meant to burn…a lot. The vinegar in the sauce both accentuates the chili
flavor and mitigates some of the heat while creating a very acidic chile sauce. The tomato sauce is


there to reduce the amount of chile sauce used without actually cutting down on the total amount of
sauce.

Chef’s Notes

This sandwich is hot! If you love spicy, this sandwich may still challenge you if you use only the chile
sauce.


Calories 951
Fat 22 g
Dietary Fiber 36 g
Sugars 57 g
Protein 52 g
Salt 1453 mg

Interesting Facts

Chile de arbol means tree chile.


Arroz con Canela y Chile Cascabel
Type: Dessert Serves: 4


Ingredients
1 cup of rice
3 cups of water
1 tsp. of lemon zest
¼ tsp. of salt
2 cascabel peppers
3 cups of soy creamer
Option: 2 cups of coconut milk instead of the soy creamer
1 cinnamon stick
1 vanilla bean or 1 tsp. of vanilla extract
¼ cup of raisins
1 tbsp. of sugar

Instructions
Split the vanilla bean down the middle and scrape out the seeds.
Add the soy creamer, cinnamon stick, and vanilla seeds and pod to a medium sized pot.
Bring this to a boil and then reduce it to just above a simmer.
Simmer this until it is reduced to about 1/3 of its original volume (this should take 30 minutes.)
While it is reducing, bring 1 cup of the water to a boil.
Remove it from the heat.
Immediately add the rice and let it sit for 15 minutes.
Zest the lemon
Rinse the soaked rice in a colander.
Bring the rest of the water to a boil.
Add in the rice, lemon zest, cascabel peppers, and salt.
Reduce this to a simmer and simmer this for 10 minutes.
Drain the excess water from the rice and pepper mix (a colander with tiny holes works best.)
Once the soy creamer has reduced to the appropriate volume, take the soy creamer off the heat and
immediately add the rice and pepper mix, raisins, and sugar to the pot with the soy creamer.
Stir this mixture for about 5 minutes and serve warm.



Kitchen Equipment

2 Pots
Measuring Cup
Measuring Spoon
Colander
Stirring Spoon
Mixing Bowl to set ingredients aside
Small Knife
Cutting Board

Presentation

I like to add a cinnamon stick and cascabel pepper to each bowl once
it is served. If you have some ground cinnamon, that is also nice to
sprinkle onto the rice once it is served.

Time Management

Make sure to start the soy creamer simmering before you do the rice, otherwise this recipe will end
up taking you an extra twenty to thirty minutes.


This is great after a dish made with roasted green peppers stuffed with squash, pepitas, and carrots.

Where to Shop

Soy creamer can be purchased at Sprouts, Whole Foods, Central Market, and other stores with a
healthy eating/vegetarian section. I like to purchase the spices in bulk at Sprouts or at my local spice
store. The cascabel peppers can be purchased at a spice store, a market specializing in Mexican food,
and at many gourmet stores.

How It Works

Allowing the rice to sit in the first set of hot water gets it slightly soft without putting too much
pressure on the rice. It is then boiled for only a few minutes with the lemon zest and salt to infuse it
with extra flavor and doing it in lots of water helps keep the grains separate. The soy creamer is
reduced to intensify its flavor and create a sweetened cinnamon cream which the rice then sets in for


the last five minutes, absorbing some of the liquid. The cascabel peppers are added for a neat twist
and are balanced by the sweetness of the cream.

Chef’s Notes

This has to be one of the best rice puddings I’ve had. I particularly enjoyed the complex flavor of the
cascabel peppers.


Calories 1478.0 (369.5)
Fat 49.4g (12.3g)
Sugars 73.5g (18.4g)
Salt 994mg (248.4mg)

Interesting Facts

Canela is the Spanish word for cinnamon.
Dried cascabels are sometimes used as musical instruments.


Mexican Hazelnut Fudge Brownies

Time to Prepare: 50 minutes + time to cool

Ingredients
½ cup raisins
1 teaspoon instant coffee granules
1/3 cup water
½ cup hazelnuts (whole or chopped), lightly toasted
4 ounces semi‐sweet chocolate or 2/3 cup chocolate chips, melted
2 tablespoons unsweetened cocoa powder
1 cup granulated sugar
1/3 cup vegan butter substitute
1/3 cup nondairy milk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 ¼ cup unbleached all‐purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon sea salt
1/8 – 1/4 teaspoon cayenne pepper
1/3 cup dark chocolate chips

Instructions
Oil and flour a 9x9 square pan and preheat oven to 350 degrees F.
Process the hazelnuts in a food processor until ground (mixture does not have to be very finely
ground).
Combine the raisins, coffee and water in a small bowl and microwave for one minute.
You can also boil the mixture over the stove for one minute.
Add the mixture to the hazelnut mixture in the food processor and process until it becomes a paste
(mixture does not need to be completely smooth).
Combine the 4 ounces of melted chocolate with the sugar and vegan butter in a large bowl.
Add the nondairy milk, vanilla, and vinegar.
Add the mixture from the food processor.
In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, salt and cayenne.
Add the dry mixture to the wet mixture and stir until combined.
Stir in the chocolate chips.
Spoon evenly into pan and bake for about 35 minutes, until the center is set.
Cool, slice, and serve.


Recipe by Sharon Valencik, author of Sweet Utopia: Simply Stunning Desserts

Kitchen Equipment

2 Large Bowls
2 Small Glass Bowls, Pyrex or Ceramic
Wooden Spoon
Food Processor
Microwave or Small Pan

Presentation

Serve this in a small stack with each brownie slice garnished with a couple
hazelnuts.

Where to Shop

Nondairy chocolate can be purchased at Central Market, Sprouts, Whole Foods, and Trader Joe’s.

Chef’s Notes

The combination of sweet, rich, dark chocolate with a twist of spice in a fudgy brownie is delightful.


Calories 401
Fat 19 g
Dietary Fiber 5 g
Sugars 40 g
Protein 4 g
Salt 68 mg

Interesting Facts

Sugar was added to chocolate by Europeans, which was then reincorporated into Mexican cuisine in
some sweet desserts.
Recipe by Sharon Valencik, author of Sweet Utopia: Simply Stunning Desserts

Coconut Mango Ice Cream

Time to Prepare: about 10 minutes, plus 2 hours chilling time, and 20 minutes in an ice cream maker

Ingredients
1 14 oz. can of full fat coconut milk
24 oz. bag of frozen mango
1 tsp. of cinnamon
2/3 cup of agave

Instructions
Combine the coconut milk with the cinnamon and agave in a bowl and whisk together.
Add the frozen mango, and whisk gently.
Place in your ice cream maker and follow manufacturer’s directions.


Raw Version

Use a raw coconut milk combined with 2 tablespoons of raw coconut oil instead of the canned
coconut milk.

Kitchen Equipment

Ice cream maker, whisk, knife, measuring spoons

Presentation

Top with a fresh slice of mango if there’s room in the bowl.

Time Management

Make this dish the day before you need it so you can follow all the steps recommended by your ice
cream maker.


This would be a heavenly ending to a almost any meal, but especially pairs well with a warm
portabella burger.

Where to Shop

These ingredients can be found at any well socked supermarket, but the frozen mango is the least
expensive at Trader Joes.

How It Works

The coconut milk is rich in fat, which gives the ice cream its creamy, sweet taste.

Chef’s Notes

This is my family’s ‘go to’ ice cream. It is inexpensive to make, but rich in taste. It is close to
perfection.



Calories 212
Fat 10 g
Dietary Fiber 2 g
Sugars 29 g
Protein 1 g
Salt 17 mg

Interesting Facts

Mango and coconut are two very common ingredients in Mexican cuisine, and make this a way to
take a taste vacation.


Flan
Time to Prepare: 10 minutes plus 45 minutes to chill

Ingredients
3 tbsp. water
5 tbsp. brown sugar
2 cups of soy milk
1/3 cup of corn starch
Option: 1.5 tsp. agar agar powder and 1.5 tbsp. of corn starch instead of just corn starch
¾ cup of sugar
1 tsp. vanilla extract
¼ tsp. almond extract

Instructions
In a sauce pan, boil the water.
Add in the brown sugar.
Reduce the heat to a simmer and cook it for five minutes.
Reserve 1 tbsp. and pour the rest into the ramekins.
Quickly slide the syrup around until it coats the bottom of the ramekins.
Blend the other ingredients, including the reserved tbsp. of syrup, until it is a smooth mixture.
Pour this into a pot over a medium heat and whisk it until it thickens.
Pour this into the ramekins and let them chill for at least 45 minutes in the refrigerator.
When you are ready to serve them, tip them upside down and very gently tap the bottom and sides
until the flan releases onto the plate.
Option: If you have a cooking torch, you can further caramelize the syrup that is now on top by
quickly running it over the syrup.



Kitchen Equipment

Sauce Pan
Pot
Whisk
Blender
Measuring Cup
Measuring Spoon
Spoon for Stirring the Syrup
Ramekins

Presentation

Serve this on a small plate unless you have a decent amount of
caramel sauce left over. If that’s the case, you can serve this on a
large white plate and drizzle the extra sauce all over the plate. This
looks extra nice if you have a chefs’ torch to crisp up the caramel
sauce.

Time Management

This will last in the refrigerator for a day, so you can make these well ahead of time. I suggest making
them at least in the early afternoon if you plan on serving them for dinner as they will be completely
solidified and well‐chilled by the time dessert is to be served.


Slivered almonds go very nicely with this as does orange zest.

Where to Shop

All of these ingredients are incredibly easy to find. If you’re not sure where to find the extracts,
sugar, and corn starch, check on your local market’s baking aisle. Agar agar powder usually must be
purchased at a specialty store that deals in organics like a co‐op.

How It Works

The corn starch or agar agar powder takes the place of the eggs in a traditional flan by acting as the
firming agent. By pouring some of the syrup into the flan, it gives it just a hint of extra dark
sweetness and it also more easily combines since it’s in a liquid form. Letting the flan sit in the
ramekins in the refrigerator allows it to further gel and also keeps the caramel sauce on the bottom
of the flan moist so it spills out when you turn the flan upside down onto the plate. It then makes a


nice sauce for the sides of the flan and leaves enough on the top to take a torch to it and harden it
up.

Chef’s Notes

I prefer using the agar agar powder with the corn starch as agar agar is tasteless and gels into more of
a custard when mixed with the corn starch into a liquid. However, agar agar powder is expensive and
not so commonly available, so it is included as an option.


Calories 547
Fat 5 g
Dietary Fiber 3 g
Sugars 71 g
Protein 11 g
Salt 327mg 164 mg

Interesting Facts

Flan comes from the French word “flaon” which derives from the Latin word “flaton,” which means
custard.
These types of custards were originally savory, not sweet, dishes.
Flan was spread throughout Europe by the Romans which was later taken to Central America and
made sweet.


Mexican Grey Squash Bread

Type: Dessert Serves: 16‐32 depending on size of slices
Time to Prepare: about 10 minutes, plus 45 minutes baking time

Ingredients
The Bread
8 tbsp. of water
2 tbsp. of Ener‐G egg replacer powder
¾ cup oil
1 ½ cup sugar
2/3 cup lime juice
2 cups shredded Mexican grey squash
3 ¼ cup gluten free baking mix (I use Bob’s Red Mill)
1 ½ tsp. baking soda
1 ½ tsp. baking powder
1 tsp. salt
1 tbsp. cinnamon
1 ½ tsp. freshly grated nutmeg
2 tbsp. lime zest
2 tbsp. xanthan gum
1 cup chopped pecans, divided
The Topping
Reserved pecans
2 cups powdered sugar
1 tablespoon lime zest
¼ cup of lime juice

Instructions
Heat the oven to 350 degrees.
Combine the Ener‐G powder and water in a bowl, and whisk until thoroughly combined.
Add to the mixer, along with the oil, sugar, and lime juice.
Mix thoroughly.
Mix the baking mix, baking soda, baking powder, salt, cinnamon, nutmeg, and xanthan gum in a
separate bowl.
Whisk together.
Add the ¾ pecans, zest, and grated squash.
Toss in the other ingredients so the squash, zest, and pecans are all coated.
Add this mix to the wet mix, about ½ cup at a time until thoroughly combined.
Grease the bottom of two loaf pans.
Add the mix to the pans, divided equally between the two.
Bake for 45 minutes at 350 degrees.
Add all the ingredients for the topping in a separate bowl, and once the loaves are removed from the
oven, poke holes in the top with a skewer.
Pour the mixture on top.

Allow to cool.
Remove from pans.
Slice into ½ inch or ¼ inch slices.



Low‐fat Version

The fat in the dish helps the texture and loft of this loaf.

Raw Version

There is now raw conversion.

Kitchen Equipment

Bowls, mixing cups and spoon, zester, mixer (optional), loaf pans

Presentation

Top with a mint leaf or two, or some soy whip cream.

Time Management

Wash the dishes while the food is in the oven! That way, nothing has time to stick on.


This is the perfect dessert for a nice Mexican meal, such as vegan tamales, or enchiladas.

Where to Shop

Mexican gray squash can be found at most Food City, Sprouts, and most farmers markets. If you can’t
find it, substitute zucchini.

How It Works

Coating the zest, squash, and nuts in the dry ingredients help them suspend throughout the wet
ingredients, making the entire product bake evenly.

Chef’s Notes

All these main ingredients have such wonderful Mexican flavors, this is a great treat, full of flavors
that will surprise and delight.


Calories 200
Fat 10 g
Dietary Fiber 3 g
Sugars 19 g
Protein 4 g
Salt 82 mg

Interesting Facts

Mexican gray squash is integral to a dish called calabacitas, which basically means squash.


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Table of Contents

La Cocina Mexicana 2|August 2010

The Vegan Culinary Experience

La Cocina Mexicana 3|August 2010

La Cocina Mexicana 4|August 2010

La Cocina Mexicana 5|August 2010

Not Just a Magazine

An Educational and Inspirational Journey of Taste, Health, and Compassion

La Cocina Mexicana 7|August 2010

La Cocina Mexicana 8|August 2010

La Cocina Mexicana 9|August 2010

La Cocina Mexicana 10|August 2010

La Cocina Mexicana 11|August 2010

La Cocina Mexicana 12|August 2010

La Cocina Mexicana 13|August 2010

La Cocina Mexicana 14|August 2010

La Cocina Mexicana 15|August 2010

La Cocina Mexicana 16|August 2010

La Cocina Mexicana 17|August 2010

La Cocina Mexicana 18|August 2010

La Cocina Mexicana 19|August 2010

La Cocina Mexicana 20|August 2010

La Cocina Mexicana 21|August 2010

La Cocina Mexicana 22|August 2010

La Cocina Mexicana 23|August 2010

La Cocina Mexicana 24|August 2010

La Cocina Mexicana 25|August 2010

La Cocina Mexicana 26|August 2010

La Cocina Mexicana 27|August 2010

La Cocina Mexicana 28|August 2010

La Cocina Mexicana 29|August 2010

La Cocina Mexicana 30|August 2010

La Cocina Mexicana 31|August 2010

Slice mushrooms, bell peppers,

La Cocina Mexicana 32|August 2010

La Cocina Mexicana 33|August 2010

La Cocina Mexicana 34|August 2010

La Cocina Mexicana 35|August 2010

La Cocina Mexicana 36|August 2010

12 ounces elbow macaroni

La Cocina Mexicana 37|August 2010

La Cocina Mexicana 38|August 2010

La Cocina Mexicana 39|August 2010

La Cocina Mexicana 40|August 2010

La Cocina Mexicana 41|August 2010

La Cocina Mexicana 42|August 2010

La Cocina Mexicana 43|August 2010

La Cocina Mexicana 44|August 2010

La Cocina Mexicana 45|August 2010

La Cocina Mexicana 46|August 2010

La Cocina Mexicana 47|August 2010

La Cocina Mexicana 48|August 2010

La Cocina Mexicana 49|August 2010

La Cocina Mexicana 50|August 2010

La Cocina Mexicana 51|August 2010

La Cocina Mexicana 52|August 2010

La Cocina Mexicana 53|August 2010

La Cocina Mexicana 54|August 2010

La Cocina Mexicana 55|August 2010

La Cocina Mexicana 56|August 2010

La Cocina Mexicana 57|August 2010

La Cocina Mexicana 58|August 2010