Wednesday, June 26, 2013

Because I still make Mexican food even though I eat vegan

Two recipes featuring +GOVeggieFoods vegan parmesan:

Summertime

It's summer so when I hear that bell ringing or horn honking I go running to the door looking for the elote man.  The really good vendors will have steamed corn, chicharones de harina (like pork skin, but made out of flour, ask what's in them, aceite o manteca), raspados (sno-cones), and any number of goodies.  The elote man is probably not gonna carry vegan versions of his toppings, so I will buy a few ears of corn and prepare them at home for later eating.

Cover steamed or grilled ears of corn with lemon or lime juice, then Vegenaise, followed by +GOVeggieFoods parmesan, then salt and chile powder or Tapatio or Valentina.  You will need a soft drink and lots of napkins.

Sunday Breakfast

Sometimes after a long Saturday night you need a big bowl of menudo to detoxify yourself.  And there are other times when you want something comforting and maybe you haven't been grocery shopping yet.  This is when you need a big plate of chilaquiles.  Everybody has their own recipe and ingredients may vary depending on what you keep in your fridge, but here's one of my favorites.

For a panful of chilaquiles serving 2-4, depending on your appetites, takes about 6 corn tortillas, preferably stale or left to dry out for an hour.  Slice or tear into pieces then fry in oil until golden and crispy.  Season with salt and toss in 1-2 chopped chiles de arbol.  Add chopped garlic, if you like it, and stir until the chiles and garlic are ust warmed.  They burn quickly so watch your heat and stir often.  Add black pepper and +GOVeggieFoods vegan parmesan, maybe 1/4 to 1/2 a jar, and stir until softened.  You can add a few tablespoons of water or vegetable broth to get it going.