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So here are some of my very simple, very fast, vegan, Mexican food recipes. Usually I have a meal out in 30 minutes or less than 45 for sure. These are all recipes that I adapted or developed myself. My cooking style is very much by eye and taste and not by strict measurement so I have approximated the measurements. Adjust accordingly as you see fit as far as the amount of spice to add. Enjoy! And feel free to post your own!
Starting with the basics:
Mexican Rice
Ingredients:
1 c. Brown rice (or white, i just typically use brown)
1/2 c. frozen corn (or fresh)
1 small can (3oz.) Pato tomato sauce (this is a spicy tomato sauce, you can use plain for less spice)
2 c. Veggie stock (keep some extra on hand if you need more liquid as you cook)
1 small onion diced
1 tsp. cumin
1 tsp. salt
1 tsp. paprika
1 tbsp. garlic powder
*sometimes I add 1/2 c. diced carrots, 3oz. lima beans, or 1 c. diced cactus that I saute with the onions)*
1) Toast brown rice in skillet (until you hear the kernels start to 'pop')
2) add olive oil and diced onion- saute until nearly translucent
3) add veggie stock, tomato sauce, spices and bring to a simmer
4) cover and cook until rice is nearly done/liquid is nearly absorbed, stirring occasionally
5) add frozen corn (and any other fresh veggie ingredients) and cook until rice is soft and liquid has been totally absorbed
Refried Beans
Ingredients:
1 large can pinto beans (drained and rinsed)
1 tbsp olive oil
1 c. veggie stock
1 tsp. cumin
1 tsp. paprika
1 tsp. chili powder
1 tbsp. garlic powder
1) Put beans, veggie stock and olive oil in food processor, pulse until smooth (bean casings should be roughly the size of bran flakes, consistency should be like pureed squash)
2) Pour mixture into frying pan over low-medium flame/heat, add a little olive oil and stir in the spices
3) cook for about ten minutes (at least five minutes)
That's it! More soon (more exciting things as well)
Calabasita con Elote[ Calabasita squash with corn]
Your choice of yellow, zucchini, and/or calabasita squash
4 cups diced squash
1/2 diced yellow onion
2 roma tomatos diced
1/4 bell pepper small dice
1 can corn or 1 ear fresh sweet corn, kernels cut away
1 can of tomato sauce or 2 fresh tomatos pureed
1 clove garlic smashed and finely choped
1 tspn cumin powder
1 tspn each of salt and pepper
pinch of red pepper flake
In a large saute pan heat about 2 tblspns of oil[your choice] and add
onion, bell pepper, and garlic. Saute till translucent.
add squash and spices, continue to saute till onion completely softens, then add tomato, saute till tomato is warmed through,
then add tomato sauce/puree and cook sauce for about 5 min
add corn and enough water to immerce squash.
mix all well
bring to boil then reduce to simmer. simmer for about 20 min or until sauce [tomato and spices mix ] forms or until disired doneness of squash.
check durring cooking for seasonnings and water.
this dish can be finished soupy or dry to your liking.
Sopa de Fideo [vermicelli noodles in tomato sauce]
This dish can be make with any pasta noobles
you will see the same like ingredients running through tradition southcentral Texas "mexican" style food.
yellow onion[texas grown]
garlic fesh or powder
cumin seed or powder
bell pepper
tomato fresh and sauce/paste/puree
salt and pepper
with these basic ingredients mixed with native veggies, starches [rice, pasta, potatos], protens[beans, meat] the combination for a side dish or full meal are many.
1 box or pkg of fiedo noodles
1/2 small yellow onion diced
1/4 diced bell pepper
1 clove garlic smashed and finely choped
1 tspn cumin powder
1 tspn each of salt and pepper
pinch of red pepper flake
1 can of tomato sauce or puree fresh tomato[about 6oz]
In saute pan heat 2 tblspns of oil
crush noodles in the box or pack, add to oil
saute noodles till noodles lightly toast[this is a critical to taste step]
add onion, bell pepper and saute till onion softens...some noodles will darken/burn this is fine
add tomato sauce and spices and cook sauce into noodles for abourt 3-5 min.
then add about a quater of water, bring to boil, reduce and simmer for 15-20 min. check for seasoning durring simmer.
Fideo will be soupy, but will thicken and dry as it cools and as "caldo" soup is served off.
Less liquid in cooking for a dryer fideo as is the 2nd photo example
Papas ala Mexicana`[breakfast, spicy] spicy potatos
2 large potatos[your fav] cubed or sliced like for Au gratin
1/2 cup sliced onion
1/4 cup sliced bell pepper
1 sliced serrano or jalepeno pepper
1 clove garlic sliced
salt and pepper to taste
2 roma tomatos diced
3 oz tomato sauce
cilantro to taste
in a saute pan heat 2 tblspns oil
add potatos season with salt and pepper
saute potatos till tender and slightly brown[medium high temp]
add onion, bell pepper, garlic, and chillies...saute till onion becomes tender and pototos are completely cooked through.[lower temp]
add tomatos and sauce, saute moving so that all potatos take on tomato, coat well.
serve as a side dish or serve in a warm corn tortilla.
This is great with some sliced avocados on top, or on a bed of lettuce as a salad, or in tortillas- it's very versatile!
Ingredients:
1 can kidney beans (drained, rinsed)
1 can black beans (drained, rinsed)
1 can diced tomatoes
1 can (drained) or 2 ears cooked corn (cut)
1 small onion (diced)
2 tbsp. chili powder
2 tbsp. parika
1 tbsp garlic powder
Veggie stock as needed for moisture
1) saute onions
2) add all other ingredients and simmer for 20 min.
3) done!
Ingredients:
2 jalapenos (sliced)
8 medium sized tomatillos (diced)
1 small onion (chopped)
1 tbsp. olive oil
1 tsp. oregano
1/2 tsp. cumin
1 tsp. salt
veggie stock (to sight)
handfull of cilantro, chopped
1) Saute onions, jalapenos, tomatillos in olive oil for about 7 minutes over medium heat (just enough to bring out the flavors of the jalapenos and cook the onions)
2) stir in spices and salt
3) process in food processor, adding cilantro. Add veggie stock to thin out to desired consistency
4) bottle/store or just enjoy!
This quantity will usually last us about a week- halve the recipe to have enough for one meal.
This is delicious on nearly anything from just chips or tortillas to tacos or tortas. If you want less heat, remove most of the jalapeno seeds, if you want more add another jalapeno or some cayenne pepper
1 c. TVP [(textured vegetable protein) I use a dried version by Red Mill that is very consistent and works very nicely]
2 c. veggie stock
1 tbsp. chili powder
2 tbsp. cumin
2 tbsp. paprika
1/2 tsp. cayenne pepper
1 tsp. salt
1 small onion (diced)
1 small can diced green chilis (or diced fresh peppers)
1) Heat stock in a saucepan to simmering, add TVP and turn off heat (this will sit for about 5 minutes to absorb the liquid)
2) In a skillet saute the onion and chilis (if fresh) until onions are translucent
3) add TVP and any remaining liquid to pan, add all spices (and chilis of canned)
4) simmer for about 10 min.
Sometimes I'll add some fresh squash or corn or carrots, if I do I cook them at the same time as the onions. Without any additions this makes a great "meat" filling for tacos and burritos
Papas ala Mexicana`[breakfast, spicy] spicy potatoes
YUM! I want some of these RIGHT NOW!
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