Instructions

Add 12 cups of water/stock to a large pot. Throw in the green onions, bay leaves, cilantro, salt and pepper, and bring to a boil. While waiting for the water to boil, cook the vegan chick’n product as directed on the packaging, and set aside on paper towels to absorb any extra oil, then thinly cut or shred it into strips. (It’s okay if the “chick’n” gets cold as it will be added to the soup later).

When the water/stock is boiling add half of the guascas and reduce to a simmer. Then add the Idaho potatoes and let these cook about 10 minutes before adding anything else. These are the potatoes that will give the soup a thick, creamy feel. Next, add the purple or red potatoes and simmer about 10 minutes. These are the potatoes that will give the soup texture. Last, add the tiny yellow potatoes and the corn. Simmer for about 20-30 minutes, stirring often, until the tiny yellow potatoes disintegrate completely. This gives Ajiaco its traditional yellow color. In the middle of the final simmering stage add the shredded chick’n, the remaining ajiaco, and salt and pepper to taste.

Once the yellow potatoes have fully disintegrated the soup is ready to serve immediately. Ladle into bowls. All the garnishes, capers, cashew cream, and avocadoes) should be served separately but are essential to the dish. Buen provecho!

Preparation

To prepare the corn husks

• Soak the corn husks in hot water, in a large pot or in your kitchen sink. Place a plate over them to weigh them down so they are completely submerged. Let them soak for at least an hour.

To make the sauce

• Place the chiles in a small sauce pot and cover with water. Bring to a simmer over medium-high heat and let cook for about 10 minutes. Drain the chiles and reserve 2 cups of the soaking liquid. Place the chiles, garlic, onion, and soaking liquid in the blender and process until smooth. Season with salt and pepper and strain. You should end up with about 3 cups of sauce.

To make the filling

• Drain the jackfruit. Rinse, and pat with paper towels. Cut out the core of the jackfruit (tip of the triangle pieces), and cut pieces in half. Heat 1 tbsp. of oil in a large sauté pan set to medium heat. Add minced garlic and cook for 1 minute, stirring often. Add the jackfruit and cook for 3 -4 minutes or until it begins to brown. Pour 1 ½ cups of the guajillo chile sauce and reduce heat to low-medium. Simmer for 20 minutes or until jackfruit begins to break down and the sauce has thickened slightly. Use a fork to shred the jackfruit as it cooks down. Season with salt and pepper and let cool.

To make the dough

• Beat the coconut oil, on medium-high speed, with an electric mixer for 1 minute. Add the baking powder, cumin, salt, and beat for 1 minute to incorporate into the coconut oil.
• Add half of the masa harina to the bowl, pour in half of the vegetable stock, and beat to incorporate. After it is completely incorporated, add the other half of masa harina, vegetable stock, and 1 ½ cups of the guajillo chile puree. Beat at low speed, until thoroughly mixed. It should have the consistency of a thick cake batter. If necessary, add more vegetable stock until you reach that consistency. Taste the dough, and add more salt if necessary. It should be a little bit salty.
• For lighter and fluffier tamales, let the dough rest for an hour in the refrigerator. Remove the dough from the fridge and rebeat it, adding enough liquid to get it to the consistency it had before.
• Remove the corn husks from the water and set on paper towels. Reserve the largest husks to wrap the tamales and the small ones to line the steamer.

To set up your steamer

• Fill the bottom with water making sure the water is not touching the steamer rack. Line the rack and sides of the steamer pot with corn husks. Set aside.

To wrap the tamales

• Pull 24 pencil thin strips off of the corn husks and set aside. Take a husk and dry off the excess water with a paper towel. Place the husk in your hand with the tapered side away from you and the smooth side up. Using a spoon, spread 2-3 tbsp. of the dough (¼ inch thick) onto the corn husk, forming a 3 - 4 inch square. Leave a border of at least 3/4 inch on each side of the square.
• Place 1 ½ tbsp. of the filling in the center of the dough. Bring the two long sides of the corn husk together, this will cause the masa to surround the filling, and roll them in the same direction around the tamal. (If the husk is too small, fold one of the long sides towards the center, and then fold the other long side on top.) Fold down the empty tapered section of the corn husk, forming a closed bottom. This will leave the top of the tamal open. Tie with a corn husk strip to secure the bottom of the tamal.
•  Place the tamal in the steamer vertically leaning against the side of the pot, with the open end on top. Repeat this process until you run out of dough and all the tamales are in the steamer. Cover them with a layer of corn husks. If the steamer is not full, fill the empty spaces with more corn husks. Cover the pot and bring the water to a boil. Turn heat down to medium and cook for 40 minutes. Check the tamales, when they separate easily from the corn husk it means they are done. If they are not done, steam for 10 more minutes and check again.
• Remove steamer from the heat and let sit covered for 10 minutes. Uncover and let cool for at least an hour. Don’t be alarmed if the tamales seem really soft. As they cool, they will firm up.

Chef's Notes

If you would like to make these with fresh masa, replace the masa harina with 2 lbs. of fresh masa and use only 3/4 cup of vegetable stock. To substitute the coconut oil, you can use 8 oz. of vegetable oil or vegetable shortening. For tamales without fat, use 8 oz of cooked, unsweetened pumpkin.

Instructions

• blend the maseca and the naranja agria together in a blender or by hand. it’s always nice to have extra naranja agria on hand in case you want to freehand it and add a bit more. add in the vegetable broth. 
• after that’s blended, add the oils and keep blending until everything is dissolved and soft- if the coconut oil is solid, melt it down before adding it in. add salt into your mixture generously. 
• season the jackfruit with spices, achiote paste, and lemon juice. 
• lay out an aluminum foil square and a banana leaf on top (you’ll have to cut them so you don’t use too much- think of it like wrapping a gift). add a fistful of masa to the center. 
• add in some rice, potato cubes, raisins, olives, jackfruit, bell pepper, onions. it helps to put the masa in your hands or on a plate and add everything in one by one while you mix it in your hands to distribute everything in evenly. once everything’s in there, shape your tamal in your hands and put a tomato slice on your banana leaf where the masa will go. place your masa down on the banana leaf, and add another tomato slice to the top. 
• almost done! fold the long edges of the banana leaf/foil over together.  then fold the small edges over each other. make sure everything’s tight and snug- then tie with twine. 
• in the biggest pot you can find, fill with water and boil the nacatamales for about 3 hours (or freeze for later). 
• once they’re done, cut the twine and unwrap your gift! enjoy for breakfast with bread and coffee or literally anytime because they’re delicious!

Instructions for Arroz Con Leche Vegano / Vegan Rice Pudding:

• Place 6 cups of water, cinnamon sticks, cloves, and rice in a large pot. Cover with the lid and cook over medium heat for 30-40 minutes until most of the water has been absorbed.
• Add 1 more cup of water, cover the pot with lid again, turn to low heat and cook for another 10 minutes or until rice is tender and plump.
• Add oat milk, coconut milk, sugar, vanilla, cinnamon powder, and raise to medium heat again.
• Continue to cook for another 10 minutes and stir often to prevent the rice from sticking to the pot. Feel free to add more sugar (or other sweeteners), cinnamon powder, or vanilla at this time to your liking.
• If you like your rice pudding with raisins (as many Latines do), add them after rice pudding has cooled for at least ten minutes. Otherwise, serve and enjoy!
  
• For those who prefer rice pudding cold, allow it to cool for at least 30 minutes before placing in the fridge overnight. If you find that the pudding is not as runny after being in the refrigerator, simply add more plant-based milk and stir until it is at your preferred consistency.
  

Hi my name is Adriana E. Ortiz-Carmona and I live in Albuquerque, New Mexico. I am originally from Chihuahua, Chihuahua, Mexico and I identity as a queer femme, vegan of color Mexicana. I will be 3 years vegan this coming Earth Day. Prior to that, I was vegetarian for about 5 years. I am so happy to be vegan because my mind and body feel loved by not consuming animals and animal derived foods and not supporting an industry or belief that benefits from cruelty towards its nonhuman beings and human beings. IG: @emofemme

Vegan Menudo Recipe (Serves 2-3)

Instructions: 

Sauté chopped onion and chopped garlic with some olive oil 

Add in Seitan and cook them all together 

Add in spices to your liking (I used cumin, garlic powder, onion powder, salt, pepper)

Cook until Seitan is browning up and onion is soft 

Add in water and Chile 

Also add in the hominy and chopped mushrooms

Let it all boil and cook until all is soft and tastes good :) sprinkle some oregano

Enjoy with limón, more oregano, crushed red pepper flakes. Also, chop extra onion for garnish :)

Double the recipe for to have more to share! 

Pantry Challenge Papa Rellena Recipe

What is a “pantry challenge”?

A pantry challenge is when in the efforts to not waste food, we make a meal from what is already in our fridge/pantry. Food waste and scarcity plagues our communities and as an environmentalist, I want to mitigate this. This recipe is the first of many pantry challenge recipes I’ll be experimenting with, available on my YouTube channel @gabrielacimadevilla  

Why a jackfruit papa rellena?

Traditional papa rellena is stuffed with ground beef. I could’ve used vegan ground beef, which was also in my fridge, but, another personal challenge which I intend on sharing with the internet, is how to shop sustainably. Most of our commercial produce is out of season, which strains the environment by pumping it with fertilizer and herbicides. Although Jackfruit is ready for harvesting in the summer and fall, it is technically perennial (grows all year) since it fruits from a tree that doesn’t need to be replanted and requires minimal inputs. Basically, it’s low maintenance and the fruit can reach up to 100 lbs, which is great for the environment and the empty stomachs of people around the world. Aside from that, it’s super high in potassium, vitamin C and vitamin B-6 while also low in calories.

Instructions for Jackfruit Papa Rellena Recipe

Start by cutting 4 small potatoes. Set them to boil over medium-high heat for about 20 minutes. Meanwhile, prepare the Jackfruit (I prefer canned since it’s the second best sustainable option to unpackaged jackfruit) by shredding them with either a knife or your hands. Sauté 2 cloves of minced garlic and a 4th of diced onion with coconut oil until golden, proceed by adding the jackfruit. Season with your desired amount of cayenne, paprika and salt. Add 2-3 splashes of red wine for flavor. Continue cooking over medium-high heat until the jackfruit has become noticeably dried in texture. Set aside the jackfruit once done and by now, the potatoes should be well past done. Drain them and mash them to a smooth consistency. Add ½ cup of vegan butter, 1 tbspn salt & pepper, and 1 tbspn of nutritional yeast. Mix well. Blend/grind 2 tbspn of flaxseed to 8 tbspn of water to make the flaxseed “egg”. Now that all our ingredients are ready, we can assemble the papa rellena. Take a scoop of mashed potato that fits in the palm of your hand. Flatten it. In the center of the flattened potato, place a smaller amount of jackfruit in proportion to potato. Add a layer of potato on top of the jackfruit and roll the jackfruit/potato into a ball. Then cover the ball with the flaxseed “egg” and roll in preferred choice of breading. Since this was a pantry challenge and we’re always stocked on cracker meal, specifically Gilda, I used this as the breading. Once all your potato balls are rolled and prepped, fry them in a generous amount of coconut oil until a golden brown. Baking is also an option, pero quien no le gusta la fritura? Once cool enough, disfruta!

Instructions for Vegan Gansitos Recipe

Duncan Hynes is actually one of those brands that haveaccidentally vegan products!!!!! Which is awesome and makes this recipe supereasy

Before we start baking everything, make sure you preheat your oven to 350 F
For the panesito layer, we are going to start off by following the box instructions. You’llneed 1 cup of water and 1/3 cup of vegetable oil. The applesauceacts as an egg replacement! (don’t worry you will not be able to taste anyapple in this recipe). 
Once all of your panesito ingredients are mixed and you have gotten a nice thickbut runny consistency, let it sit for 2 mins.
While waiting, grease either the cake pan or square muffin tins you willbe using. Once the oven has finished preheating, place the panesitos in theoven for 20-22 mins or till golden brown.
After your panesitos have baked, place them in a cool area and let them sit for10-15 mins. Or you can even place them in the fridge if you’re on a time crunch.
After the have cooled down, we are going to start with the frosting layer! Addas much or little frosting to the panesitos as you’d like. Once you’vefinished, place them in the fridge for about 5 mins to harden. Then take themout and repeat with jam and let them chill for another 5 mins in the fridge.
Finally, after taking them out you’ll want to start melting the chocolate inthe microwave for 3 mins. Take it out every 20 seconds and stir it so we canavoid burning at the bottom. I added about 2 tbsp of mexican vanilla to themelter chocolate so it wouldnt be so bitter. 
When the chocolate has finally melted dip to cover your gansitos and top withchocolate sprinkles. Have them chill for about 10 mins and enjoy

Vegan Mexican Conchas Recipe

• In a large mixing bowl, combine the warm water & yeast. Let proof for about 5 minutes. Watch the magic while it happens!
• Meanwhile in a separate bowl, add warm soy milk & apple cider vinegar. Let that sit for 5 minutes as well. The milk will “curdle”
• Once the yeast has proofed, add the soy milk & ACV mixture, butter, sugar. With 2 cups of flour & the salt, create a small hole in the middle and add the liquid mixture slowly and start mixing with your hands. Gradually add in the remaining 1 ½ cups of flour. Once all the ingredients have been incorporated, knead the dough with your hands until it becomes elastic, about 6-8 minutes.
• Place the bread in a large greased bowl. Cover with a kitchen towel and place in a warm location. Let the bread rise until it has doubled in size, about 1 ½ hours
• After the dough has doubled in size, punch down the dough with your hands. Knead the dough for another minute or two. Divide the dough into 12 equal sized balls. Knead each ball for a minute or two and place them on a parchment lined baking sheet.
• Cover them with a kitchen towel and let rise for another 30 minutes.
• While that’s rising, start on the sugar topping. In a medium bowl, combine sugar, vegetable shortening, flour, and vanilla. Mix with your hands until a thick dough forms. Form into a big ball and set aside.
• Preheat the oven to 375 F.
• Once the conchas have risen for about 30 minutes, take the sugar topping and divide into 12 equal balls. You should have enough to cover each concha.
• Take a tortillera and place a sugar ball in it to create a flat sugar topping. If you don’t have a tortillera, you can use a piece of wax paper, place sugar ball underneath and press with a flat book or bowl. Place on top of each concha and continue until all 12 conchas have sugar topping.
• Take a sharp knife or concha stencil and cut slits into the sugar topping to create a shell look. Be careful not to cut all the way into the dough.
• Cover and let rise for another 20 minutes.
• Place conchas at least 2 inches apart on a baking sheet.
• Bake in the oven for 14-16 minutes or until the bottoms ae lightly browned.
• Serve and enjoy con café o leche de almendra 

Banana Raisin Walnut Bread Recipe

Before I went vegan, one of my favorite hobbies was baking! My weakness is sweets, of any kind really, but especially baked goodies. After going vegan, I was a bit hesitant to bake again because I had to take some time to learn how I was going to bake without using eggs, milk, and butter and figure out how I was going to modify some of my favorite recipes. The journey to learn how to bake from scratch all over again as a vegan has been fun and I have enjoyed finding the passion again that I once had for baking. I hope you enjoy making and most importantly eating my banana raisin walnut bread as much as I do!

Instructions for Salvadoran Vegan Tortilla Soup Recipe

1)Cut up 1 tomato and ½ of the onion. Cut the onions in diced form.

2)Add 5 cups of water to a pan and let it boil. Add 3 “Not chicken” bullion cubes first and dissolve. Add a small bunch of cilantro, 4 garlic cloves, 1 diced tomato and half diced onion in pan (the ones cut previously). Cook for about 10-15 minutes.

3)Sauté the chick’n scallopini separately as directions on packet from Gardien. Set aside. Cut them up into irregular pieces like large thick shreds of chicken.

4)Make the handmade tortillas with Maseca Centroamerica and water, to make 5 tortillas. Cook them on a flat top and cut them up in squares once fully cooked. Fry the cut up the tortillas till they are a little toasted.

**Note: Salvadoran tortillas are different from Mexican as ours are more thicker in size.

5)Sauté the rest of the onion and the last tomato (diced)

6)In a blender, blend the water only of the “Not Chicken” bullion that was cooking with cilantro, garlic cloves, onions and tomatoes. Add the rest of the sautéed onion and tomato and add just a few pieces of the tortillas. Mix until well blended. (add more water so that the consistency is easier to liquefy the ingredients well)

7)In a deep pan, add the blended mix and add the cut up chick’n scallopini. Heat it to a boil for a few minutes.

To garnish, 1st cut up onions and cilantro and mix. Cut up 1 large avocado into cubes. Add the soup in a bowl with the chick’n scallopini. And garnish with the rest. The tortillas that were fried and cup into squares along with the cilantro/onion mix and avocado.

Instructions for Tacos de Nopales y Papas:

• In separate pot boil water and cook nopales for 20 mins
• Heat 2 teaspoons of oil in a frying pan until you can feel heat rising and sauté potatoes for 5 min add salt and pepper. 
• Add onions, tomatoes and 1/4 cup of water, stir and cover.
• Cook for 10 minutes and then add cooked nopales 
• Mix and cover cook for another 10 minutes
• Take off heat uncover and mix 
• Serve on warm tortillas and top with Avocado Salsa and fresh cilantro.
• Avocado Salsa:
• 4 tomatillos
• 2 Jalapeños
• 1/2 Avocado
• 1/4 onion
• Salt
• Fresh Cilantro
• Boil Tomatillos with jalapeños for 15 mins. Let cool then blend with cilantro, onion, avocado, and salt to taste. 

Directions for Vegan Lomo Saltado

Warm up grapeseed oil on pan

Cook garlic dices until golden

Add choice of meat substitute

Add onion wedges and diced cilantro once meat substitute is glazed or golden

Add salt and pepper

Add soy sauce and water (enough to create the juice/sauce)

Add vegetable bouillon cube

Stir and let it saute

Add cook french fries

You can serve with White Rice

Add fresh diced cilantro on top! Cause aesthetics ;)

Johanna, creator of the @theunapologeticallybrownseries, and her partner, Co-Founder, Amy Quichiz, made a delicious dish of vegan quesadillas and sweet potato fries. Johanna has been vegetarian and then transitioned into Veganism for a bit over a year and she is passionate about her community having access to plant-based foods.

Vegan Quesadillas and Sweet Potato Fries

In the Veggie Quesadillas Amy and Johanna put in Mushrooms, Green/Red peppers, tomatoes, (queso blanco/veg cheese if ya wants), garlic & tortillas of course. 
Sweet Potato Fries: cut them up & add black pepper & salt, cinnamon sugar, and olive oil (& honey if you want as well). Put them in the oven on 400 degrees and keep them in for 40ish minutes. 
Guac: 2 avocados, jalapeño, tomatoes, cilantro, salt (and you can add onions)—smash it all up and bammmmm, you got your guac! 
Jamaica Water: boil water, toss in the jamaica & let it sit for ten minutes. After add sugar while it’s hot and let it go cold for a bit, put ice and that is it!

Instructions for Refreshing Raw Ceviche Recipe

The secret is in the hearts of palm. It comes from the artichoke family and has a soft yet slightly, firm “fishy” texture. Rinse hearts of palm and use a masher or fork to break up the pieces to your desired texture. Chop up all your veggies and combine with the hearts of palm. Add salt, pepper, garlic and lemon. Continue to mix together and set in the fridge to chill for about 20 minutes. Tell your family you’re making ceviche and when the bowl is empty tell them it was artichoke. Enjoy!! 

My name is Priscilla, and I identify as a Xicana mujer. I’m the product of an undocumented single mother. Grew up rough and tough in the Bay Area so I know what it’s like to live with that hood budget and make food on the cheap. I’m currently in Sacramento finishing up my master’s in sociology. My area of interest is low income womxn of color and mental illness.

I’ve been vegetarian/vegan for 3 years now and I will never go back, i was called to live my values and I value life. I love finding ways to make cheap food that tastes bomb. I’ve been the home cook since I was a kid and now that I’m grown on my own, finding ways to veganize shit is a fun challenge. | IG: @prissandoval

Vegan Sopes

Receta:
Heat pan with olive oil/avocado oil to medium low, get oil hot enough to slow fry
Prepare maseca masa as instructed on bag with veggie broth instead of water. 
Roll small balls of masa and flatten out to sope shape, fry 

For filling:
Sauté small potato and red onion seasoned with salt and Goya con azafran (or any seasoning of choice) over medium high heat in same oil type until crispy 

In separate pan sauté diced bell pepper and sliced baby Portobellos seasoned with salt (I use pink Himalayan)

Assemble sopes with baby kale on bottom (or any green), veggies and smashed avocado with salt. 

Top with your favorite salsa!

Lentil Soup

1 bag of regular brown lentils (washed and cleaned)2 large carrots (cubed/rounds)1-3 red/white skin potatoes (cubed) (russet is fine but they fall apart easily in stews and soups)4-6 cloves of garlic (crushed and chopped)1 whole medium white/yellow onion (diced)1 large tomato (diced) 1/2 can of drained and rinsed peas1 cube of vegetable bullion 1 can of tomato sauce/el pato hot sauceWater or vegetable broth (Idk how much you need to add because I don't really measure things, so I usually cover my lentils and the broth or water go about 1-1.5 inches above the lentils and veggies, you may even need to add more liquid as the lentils cook).1 tablespoon of Olive oil/grapeseed oil (any neutral oil is good)!

Cooking Instructions:

In a medium/large pot with the oil, saute the onions, garlic and spices together on medium until onions are translucent. Add the tomatoes, and saute for another 2/3 minutes. Add the lentils to the pot and stir, making sure to mix the spices, onions, garlic and tomatoes with the lentils. Have your liquids simmering, and add them to your pot of lentils, making sure to submerge everything, you might need more liquids later when the lentils absorb the liquid, so it's a smart idea to keep those liquids on slow simmer near your lentils to add more liquids if you need them. Add your carrots and stir. Simmer the soup for 20-25 minutes on medium or until carrots are semi-soft. Add your can of tomato sauce and stir in your vegetable bullion.Simmer for another 15-20 minutes, add liquid and any more salt/pepper or spices that you may feel are necessary. Check your potatoes making sure that they are soft but not mushy. Add half a can of well drained and washed peas to your pot, warm them through, simmer for another 5/6 minutes. It is very important to taste before you serve, so grab yourself a spoon and add anything you feel might be necessary before serving. I like to serve my lentil soup with a small dollop of siracha, and sour cream to cool it down, this soup can be kind of spicy. I sometimes sprinkle a little bit of chopped cilantro if I have it and voila! Enjoy your delicious lentil soup with crackers, or fire toasted pita bread and enjoy!