- Set oven to broil setting and add 5 poblano peppers to a baking dish. Once ready add to oven and broil for 5-6 minutes then flip and broil for another 5-6 minutes or until charred on both sides.
- Add the cashews to a bowl and cover with hot water. Set to the side.
- Meanwhile, bring a pan to medium/low heat, add 1 tbsp oil & sauté thinly sliced white onion for 3 minutes. Add garlic and sauté for 1 minute. Remove the onions and garlic from the pan and set aside.
- If using oyster mushrooms, shred using your fingers or a fork, and if using cremini, thinly slice.
- Once the poblanos are out oft the oven, add to a bowl or plastic bag and secure closed, let sit for 5-10 minutes then remove skin, stem and seeds. Thinly slice 3 of the poblanos into 1 inch pieces and reserve the other 2 poblano peppers for the creamy salsa. Set both to the side.
- To a pan over medium heat, add 2-3 tbsp oil, once hot, add half the amount of mushrooms. Don’t move them for about 2 minutes to allow for golden brown color to form then move mushrooms around and sauté for another 2-3 minutes. Season lightly with salt and pepper. Remove the first batch of mushrooms and cook the 2nd half the same way.
- Once the mushrooms are cooked, add the other mushrooms back into the pan, followed by the onion, garlic, chopped poblano peppers and season lighlty with a pinch of salt and pepper. Add 1/2 cup salsa verde, mix to combine and then shut off stove.
- In a small pan, quickly pan fry roughly chopped 1/4 onion and 1-2 serranos.
- Strain the cashews then add to a blender along with the 2 peeled and de-seeded poblano peppers, 1 cup nondairy milk, pan fried white onion & seranos, 2 cloves garlic & a good Pinch of salt. Blend for 1 minute or until smooth.
- Preheat oven to 375 F.
- The last thing to prepare is the tortillas. To a pan, add 3-4 tbsp high-heat oil and heat over medium heat. Once hot, add a corn tortilla and cook for 15-20 seconds on each side. You want them slightly crisp but still bendable. Transfer to a plate lined with paper towels. Repeat until you pan fry all the tortillas.
- To assemble, spread the creamy poblano sauce on the bottom of a baking dish. Then add a layer of tortillas, then a layer of the poblanos mushroom mixture, more creamy poblano sauce, shredded cheese, then repeat with remaining ingredients. You will likely have creamy salsa left over!
- Bake for 20 minutes and enjoy with a dollop creamy salsa.
- Baking dish
- Small bowl
- Medium/large sized pan
Serves 5 people
- 8-10 Corn tortillas
- High-heat oil for frying
- 8 ounces vegan cheese of choice (I used vegan mozzarella cheese by miyokos)
Filling
- 3 poblanos
- 1/2 white Onion, thinly sliced
- 3 cloves garlic, minced
- 16 ounces Oyster mushrooms or cremini mushrooms
- 1 cup white corn, I used frozen but fresh is best
- 1/2 cup salsa verde
Creamy Salsa
- 2 poblanos
- 1 cup raw cashews OR 1 cup vegan cream cheese * if using cream cheese reduce the non dairy milk to 1/2 cup*
- 1 cup nondairy milk
- 1/4 white onion sautéed
- 2 serranos
- 2 cloves garlic
- Good Pinch of salt
This Pastel Azteca, or Mexican Lasagna, is a comforting dish made vegan with creamy poblano sauce, rajas and oyster mushrooms. It quite literally tastes like perfection!
Pastel Azteca
- Wash the dried chilies under cool water then remove the stems, veins and seeds.
- Place the chilies in a pot with 1/4 piece of onion and 3 garlic cloves. Cover with 3-4 cups water and cook over high heat for about 10-15 minutes or until chilies are softened.
- Meanwhile, cook your potatoes. You can keep skin on or peel them. Add the potatoes to a pot and cover with water, add a couple pinches of salt and boil until potatoes are tender. About 8-15 minutes depending on size of potatoes.
- Place the chilies, onion, garlic and 1 cup of the cooking liquid (from the pot) into a blender. Add a small pinch of ground cumin, (optional) fresh oregano, and a big pinch of salt and blend until smooth. If the salsa seems to thick you can add an additional 1/4 cup of cooking liquid.
- In a deep pan add 1-2 tbsp oil. Bring over medium low heat. Hold a fine mesh strainer over the pan & pour the salsa in.
- Simmer on medium low for 3-4 minutes then lower heat to the lowest to keep the salsa warm.
- For the potatoes: once they are really fork tender, add to a bowl and mash with a fork then add about 1/4 cup of the salsa into the potatoes. Mix, then add in 2 tbsp vegan butter & 2 tbsp non dairy milk, a pinch of salt and pepper and mix again.
- In another pan over medium heat, add 3 tbsp high heat oil. Once hot, add a corn tortilla and cook for 7-10 seconds or so, then flip and cook for an additional 7 seconds. Remove the tortilla and add to the salsa and quickly flip the tortilla to coat each side then place on a plate and fill with potato, roll up and continue to make all your enchiladas.
- Top enchiladas with crema, cheese, avocado, cilantro and enjoy!
- 2 medium/large sized pans
- Small pot
- Large pot
Makes 10-12 enchiladas
- 10 corn tortillas
- 1 lb gold potatoes
- 2 tbsp vegan butter
- 2 tbsp non dairy milk
- Cashew Crema
- Cheese of choice (I used vegan violife feta: tastes like cotija to me!)
- Avocado
- Cilantro for garnish
For the salsa
- 6 guajillo chiles
- 3 anchos chiles
- 1/4 white onion
- 3 cloves garlic
- Small Pinch of ground cumin
- Big pinch salt
- 1/2 stem fresh oregano (optional)
These Enchiladas Rojas are filling, healthy and so delicious!
Enchiladas Rojas
- Roast poblano peppers on an open flame until charred all around or pop them in the air fryer or oven on broil setting! Once the poblanos are evenly charred all around, place in a bowl and cover with plastic wrap, let sit for 5-10 minutes before peeling. Remove the seeds and stems as well.
- While you wait to peel the poblano peppers, In a pan over medium heat add 1 tbsp oil, once hot add 1/2 a onion, roughly chopped. Saute for 4 minutes until the onion develops a golden color. Add 3 whole garlic cloves and 1-2 whole Serrano peppers to the pan and saute for 2 minutes or until they develop a golden color.
- In a blender combine the peeled poblanos, sautéed onion, garlic, Serranos, 1 1/2 cups non dairy milk, cilantro, 1/2 tsp salt and blend until smooth.
- Cook macaroni noodles using the directions on the package. Make sure to heavily salt the water! (3 big pinches!) * If baking the Mac n cheese make sure to cook the noodles al dente. About 1-2 minutes less time then what the directions say.
- *For baked Mac n cheese* Preheat oven to 400 degrees F.
- Finely dice the other half of the onion and mince 2 garlic cloves. In a deep pan or pot over medium low heat, add 2 1/2 tbsp vegan butter. Once melted add finely diced onion, saute for 2 minutes then add the garlic. Saute for 1 minute then pour in the sauce blended sauce.
- Add the shredded mozarella to the sauce and mix until well combined and melted.
- Once the macaroni noodles are ready, reserve 1/2 cup of the pasta water then drain the noodles and add directly into the cheesy poblano sauce. Mix well to combine, add in the reserved pasta water. Taste then add more salt to your liking and freshly cracked pepper.
- If baking, pour the mac and cheese into a baking dish, addd 1/3 cup non dairy milk, mix well to combine, then evenly top with bread crumbs and add little dollops of vegan butter on top. Place in oven, bake for 18 minutes then set to Broil on high for 3-5 minutes or until golden brown. Top with fresh cilantro and enjoy.
- Large pot
- Blender or food processor
- Large bowl
- Large/medium sized pan
Serves 8 people
- 2-3 poblano (or Pasilla peppers)
- 1 tbsp oil
- 1 yellow onion, divided
- 5 garlic cloves, divided
- 1-2 Serrano peppers (I added 2 for a light spicy kick, you can add less or leave out all together)
- 1/4 bunch cilantro
- 1 1/2 unsweetened non dairy milk (Like soy, cashew, oat or almond milk)
- 1/2 tsp salt
- 4 tbsp vegan butter (divided)
- 8 ounces shredded vegan mozzarella
- 1 lb macaroni noodles (gluten free optional)
- 1/3 cup unsweetened non dairy milk
- 1/2 cup herbed bread crumbs
This Poblano Mac and Cheese is a Mexican twist on the classic creamy Mac and cheese dish. It's so good!
Poblano Mac and Cheese
- To a pot over medium heat, add 2 tbsp oil and 2 tbsp vegan butter. Once butter is melted, add onions and sauté for 1 minute then add in garlic and sauté for 30 seconds. Add in tomatoes and saute for 3 minutes. Add a generous pinch of salt.
- Add in the diced chayotes, potatoes, cilantro, mix well then add in broth and let it all simmer…for a small kick, Cut a slit in a Serrano and add to the soup. Simmer over medium high heat for 30 minutes or until chayote is soft and tender.
- If you have a hand immersion blender, blend 1/2 the soup. Or you can carefully spoon half the soup to a blender, blend, then add it back into the soup! This makes the soup even more flavorful and a great texture! Taste and add salt to your liking!
- Serve with fresh cilantro, a squeeze of fresh lime juice, sliced avocado and scoop of Mexican rice!
- Large pot
- Immersion blender or blender
Serves 4-5
- 2 tbsp oil
- 2 tbsp vegan butter
- 1 small white onion, diced small
- 3 cloves garlic, minced
- 2 Roma tomatoes, diced small
- 2-3 chayotes, diced
- 2 big Yukon gold potatoes, diced
- Small handful of cilantro, chopped
- 8 cups vegetable broth
- 1 serrano pepper
- 2-3 Limes
- 1 ripe Avocado
- Mexican rice to serve
This Veggie Chayote Soup is the perfect soup to warm you up on colder nights!
Veggie Chayote Soup
- Place the cashews in a cup or bowl and cover with hot water and let them soak while you prepare the rest of the soup.
- Rinse and strain lentils well.
- To a pot over medium heat, add 3 tbsp oil. Once hot, add lentils & fry for 1 minute. Stir consistently then add in 4 cups vegetable broth & 4 cups water. Let them simmer for 15 minutes.
- Meanwhile in a blender add the tomatoes, onion, garlic and 1 cup water and blend on high till smooth.
- Add the blended mixture to the lentil and continue to simmer.
- Finely dice the potatoes, celery & carrots. Cut a slit in the serrano.
- Add the potatoes to the lentils and cook for 7 minutes then add in the chopped celery and carrots and the serrano. Add 1 tsp salt and let this simmer for 10-14 minutes over medium heat.
- Drain cashews and place in blender with 1 cup of water and blend on high for 1 minute then add to lentil soup. Mix and continue to simmer. Taste and add salt and pepper to your liking.
- Serve with fresh cilantro and a squeeze of fresh lime juice!
- Large Pot
- Blender or food processor
Serves 5-6 people
- 4 cups vegetable broth
- 6 cups filtered water, divided
- 1/2 lb (1 1/2 cups) lentils
- 3 tbsp olive or avocado oil
- 3 roma tomatoes, toughly chopped
- 1/2 white onion, roughly chopped
- 3 cloves garlic, peeled
- 2 celery ribs, finely diced
- 2 large carrots, finely diced
- 3 Yukon gold potatoes, finely diced
- 1 serrano
- 1 tsp salt
- 1/2 cup raw cashews
- 1 cup water
- small handful cilantro
- limes for garnish
This Creamy Lentil Soup is inspired by my abuelitas sopita de lentejas with just a touch of creaminess.
Creamy Lentil Soup
- In a pan over medium/low heat add 1 tablespoon sesame oil and add 3 whole garlic cloves and quarter of a yellow onion. Cook for 1 to 2 minutes on all sides until golden. Garlic will finish first, don't let it burn!
- Add the Garlic and onion to a blender along with tahini, soy sauce, rice vinegar, brown sugar, chipotle peppers (do 2 if you like minimal spice and 4 if you like spice) and hot water. Blend until smooth.
- Cook ramen noodles according to the directions on the package.
- (Optional) In a pan cook tofu or any veg of choice.
- To a pan over medium/low heat, add 1-2 tbsp sesame oil, followed by the sliced green onions, cook for 1 minute then add in the Garlic and cook for another minute.
- Once the noodles are ready, reserve 1/2 cup of the cooking water, then add your cooked ramen to the green onion and garlic along with 1/4 cup of hot cooking water and a generous amount of sauce. Toss to combine.
- Top with sesame seeds, sliced green onions, chili oil, a squeeze of lime juice and enjoy!
- Blender
- Large pot
- Large pan
Serves 3-4 people
- 3 packages of ramen noodles
- 1-2 tbsp sesame seeds
- 2 green onions, sliced
- 3 garlic cloves, minced
- 2 tbsp sesame oil
- 2 limes
- (Optional) Chili crisp or chili oil
- (Optional) tofu or any protein or vegetable of choice
For the sauce
- 1 tbsp sesame oil
- 3 cloves garlic
- 1/4 yellow onion
- 4 tbsp tahini
- 3 tbsp soy sauce (gluten free/soy free optional)
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 3-4 chipotle peppers in adobo
- 2 tbsp hot water
This Creamy Chipotle Ramen Stir-Fry is spicy, flavorful and so delicious!
Creamy Chipotle Ramen Stir-Fry
- Remove all the stems, seeds and veins from the dried chilies. Use a dry cast iron or heavy duty pan over medium heat, Once hot, Add the chilies. Cook for 5-10 seconds on each side until charred. Remove chilies from the pan, add to a blender.
- To the same pan, add the Coriander seeds, toast for 5 seconds then remove and add to blender.
- To the same pan, add sesame seeds, pepitas, whole cloves, cinnamon, star anise and move around continuously for about 2 minutes until golden. Remove from pan and add to the blender as well.
- Add the halved Roma tomatoes, onion, garlic to the pan and roast for 5-6 minutes until charred on both sides. The garlic should be done after a minute. Add to blender once ready, as well as the tomato and onion.
- One the same pan, toast bread until golden. Add the toasted bread to the blender as well as the raisins, warm broth and Mexican chocolate (Ibarra). Add a big pinch of salt and blend until smooth for 1-2 minutes.
- If needed add 1/4 - 1/2 cup more broth.
- To a deep pan over low heat, add 2-3 tbsp neutral oil. Then pour in mole. Cook on low heat for 7-10 minutes. Taste and adjust salt to your liking.
- *Optional* If you have a good quality mole paste, combine 2 tbsp with 1/2 cup warm broth. Whisk then add to your homemade mole. Simmer for 4-5 minutes then enjoy with any protein you'd like!
- Blender or food processor
- Large pan
- 3 tbsp tbsp avocado or vegetable oil
- 3 dried gaujillo chilies
- 3 dried ancho chilies
- 4 dried puya chilies
- 1/4 tsp coriander seeds
- 1/2 star anise
- 3 whole cloves
- 1 cinnamon stick
- 1/4 cup sesame seeds
- 1/4 cup pepitas
- 1/3 small white onion
- 2 roma tomatoes, halved
- 3 cloves garlic, peeled
- 1 1/2 cup vegetable broth, warm
- 1/4 cup raisins
- 1/2 bar Ibarra Mexican chocolate
- 1/2 bolillo (or about 4 inch piece of French bread)
- (Optional) 2 tbsp mole paste + 1/2 cup vegetable broth
This Mole Rojo is a meat free take on traditional mole, and the flavors are absolutely incredible! The ingredients used to bring this recipe together merge the flavors of different chilies, toasted seeds and traditional seasonings that fuse together in this dish perfectly.
If you’ve ever made mole before, you’re well aware that making mole is a time-consuming labor of love. Over the years, mole has grown increasingly elaborate, but as a simple rule of thumb, mole recipes include some combination of nuts, fruit and chili. Traditionally, mole is used as a sauce that’s poured over meats, but is often used as a sauce for enchiladas, burritos, tacos, or even poured over rice and beans.
In this dish, we are replacing the meat with oyster mushrooms, which I use as a common replacement for meat in many of my recipes! I’ve found it to be one of the best meat replacements because of how closely the texture resembles real meat. Adding it to this dish makes this mole look and taste like traditional authentic mole. Even though this recipe is a labor of love, I hope you try it and fall in love with it like I have!
Mole Rojo
- In a bowl, combine the corn masa flour and salt, then mix. Add in the water in thirds, mixing with your hands. Once all the water is in, mix with hands for 7-10 minutes. Wash your hands then cover the masa with a damp paper towel and let sit for 5-10 minutes.
- Take a golf ball size of masa and roll in between your hands then flatten to make a disk about 1/4 inch thick. You can use a tortilla press if you have one!
- Add refried beans to the center and fold in to create a triangle or tlacoyo shape.
- To a pan over medium/low heat, lightly drizzle oil in pan and cook for about 2 minutes on each side. Enjoy with salsa, crema & avocado!
- Large bowl
- Tortilla press or item to press down your masa
- Large pan
For the masa
- 2 cups masa flour
- 2 cups + 2 tbsp water
- 1/2 tsp salt
For the filling
For the toppings
These Tetelas & Tlacoyos are little pockets of masa filled with beans. Paired with lots of sauces, this is my dream on a plate!
Tetelas & Tlacoyos
- In a pot over medium heat, add 2 tbsp oil of choice. Once hot, add in sliced hot dogs and cook for 2 minutes, then add in soy chorizo and cook for 5 minutes to brown. Push the hot dogs and soy chorizo to the side and add an additional 1 tbsp oil and add in onion, tomato and serrano. Mix to combine and cook for 5-6 minutes. Season with salt and pepper. Add in minced garlic & cilantro, cook for an additional 2 minutes.
- Add in cooked beans along with 4-5 cups of the bean broth. If needed add in hot water or hot broth to get more of a stew-like consistency. Let it all simmer for 10 minutes.
- For the mushrooms, add 4 tbsp high heat oil to a pan and bring to medium heat. Add the cornstarch + spices to a plate or bowl a mix to combine. Then very lightly dust each side of the mushroom with mixture. Once oil is hot add the mushroom and cook for 1-2 minutes on each side or until golden. Remove from oil and place on a plate lined with paper towel to absorb extra oil. Sprinkle over salt.
- Serve the frijoles charros in a bowl, top with crispy mushrooms, more cilantro, onion and vegan sour cream if you desire!
- Large pot
- Large pan
- Small plate or bowl
- 4-5 cups cooked pinto beans in broth (or 40 ounce can of beans)
- 2-3 tbsp high heat oil
- 2 vegan hot dogs, sliced into 1/4 inch thick discs
- 1/2 package soy chorizo (about 5 ounces)
- 2 small roma tomatoes, finely diced
- 1/2 small white onion, finely diced
- 2 serranos, finely diced (use jalapeño for less spice)
- 2 cloves of garlic, minced
- 1/2 bunch fresh cilantro, chopped
For the crispy mushrooms (optional)
- 1/2 lb oyster mushrooms
- 1/4 cup corn starch
- 1/2 tsp garlic powder
- Pinch of salt
- 1 tsp dried oregano
- High heat oil for pan frying
For garnish
- 1/4 bunch cilantro, chopped
- 1/4 white onion, diced small
- Vegan sour cream or crema
These Vegan Frijoles Charros have just as much flavor and "meatiness" as traditional frijoles charros, just without any real meat! This dish is perfect when you're craving a hearty, filling and warm homemade meal.
Frijoles Charros, or Cowboy Beans, originate from the north of Mexico. Typically made with many different meats as well as pinto beans, because these were the items cowboys most commonly had on them. The recipe changes from family to family, and in the case of our vegan family, we’re replacing the meat with soy chorizo and vegan hot dogs!
I was inspired to veganize this recipe after hearing from my Tía that she was making this dish in honor of Mexican Independence Day. I thought it would be incredibly challenging to get the same “meat” flavor and consistency, but this recipe comes pretty close to replicating the traditional and I'm really proud of it. I hope you enjoy!
Vegan Frijoles Charros
- Steep Jamaica in 4-5 cups of hot water for about 20 minutes.
- Meanwhile prepare salsa. Remove the tops of the guajillo chilies and open the chili to remove the seeds and veins. On a dry skillet or cast iron roast whole tomatoes & Serranos for 3-4 minutes flipping half ways through. Add the guajillos and roast on pan for 5-8 seconds on each side.
- Add the roasted ingredients into your blender along with 2 cloves of garlic, 1/4 piece of onion, 1/2 cup broth and 1/4 cup roasted peanuts. Hold off on adding salt if your peanuts are salted. Blend until smooth then taste and add a pinch of salt if needed.
- Strain the Jamaica into another pitcher and add sugar to your liking or keep unsweetened & enjoy your Agua de Jamaica ;)
- Grab the flowers and add them to a pot and cover with 2 cups broth and let it boil for 15 minutes or until most of the broth has evaporated.
- Strain the flowers in the sink and rinse them with cold water then place them in a nut milk bag or in the center of a clean , thin, dish towel.
- Squeeze the excess liquid out then place the flowers on a cutting board and using a sharp knife, carefully chop as fine as you can get it!
- Thinly slice a whole white onion and mince 2-3 cloves of garlic.
- To a pan over medium heat, add 3-4 tbsp of olive oil. Once hot add in the onion and cook for 2 minutes then add in the garlic and the hibiscus flower and cook for 4-5 minutes, season with a pinch of salt & pepper, then pour in enough of the blended salsa to cover the hibiscus. Cook for 6-7 minutes.
- Heat up tortillas, finely chop onion and cilantro for garnish and mash avocado with the juice of lime & salt and pepper.
- Assemble your tacos and enjoy!
- Blender or food processor
- Large pan
- Pitcher or large jar
Serves 2
- 1 cup Jamaica (dried hibiscus flowers)
- 2 cup vegetable broth
- 4 tbsp extra virgin olive oil
- 1 small white onion
- 3 cloves garlic
- 6 Corn tortillas *flour tortillas can work too*
- 1-2 avocados
- 1/4 onion, diced small (for garnish)
- 1/4 bunch cilantro, finely chopped (for garnish)
- 2 limes
For the salsa
- 3 Roma tomatoes (or about 1/2 lb)
- 2 guajillo chilies
- 1 serrano
- 1/4 white onion
- 2 cloves garlic
- 1/4 cup roasted peanuts
- 1/2 cup vegetable broth
- Pinch of salt
These Hibiscus Flower Tacos, or Flor de Jamaica Tacos, have such incredible flavor and are also great for your immune system! I love cooking with hibiscus flowers because they’re able to take on any flavor you choose to season them with and they have so many health benefits as well!
Hibiscus flowers were first discovered hundreds of years ago and hibiscus tea soon became a popular use of these beautiful plants. Hibiscus tea is commonly used and enjoyed for its many health benefits such as providing antioxidants, fighting inflammation, lowering blood pressure & cholesterol, promoting weight loss and supporting liver health. This tea is so delicious and simple to make that I make it almost weekly.
I actually created this taco recipe as a way to reduce waste when making hibiscus tea. Once you steep the hibiscus flowers in water for the tea, you can strain them out and then use them in this recipe! I try my best to create recipes that promote no-waste, and this hibiscus flower tacos recipe not only reduces waste but also tastes SO good! I hope you try making the hibiscus tea and these Hibiscus Flower Tacos!
Hibiscus Flower Tacos
- In a pan or cast iron over medium heat, roast ingredients until charred on both sides. The Chile de árbol will char VERY quickly, like 5 seconds on each side. Remove the Chile de árbol then keep an eye on the garlic as it will be done in about 30 seconds on each side! The tomatillos and tomatoes will take 2-3 minutes on each side.
- Add the ingredients to a blender, but WAIT to blend until the tomatillos are cooled all the way, about 15-25 minutes. *Special tip from my tia that ensures that the tomatillos in the salsa will not be overly acidic.*
- Once cooled, add a good pinch of salt and vinegar and blend until smooth. Taste and add more salt if needed.
- Store in fridge for up 1-2 weeks!
- Pan or cast iron
- Blender or food processor
- 8-9 tomatillos, husk removed
- 1 large Roma tomato (or 2 small)
- 1 large garlic clove (or 2 small)
- 8-12 chile de árbol
- 1 tsp vinegar (such as white vinegar or ACV)
- Pinch of salt
Roasted salsa has become a staple in Mexican restaurants all over the world. So much so that if you sat down at a Mexican restaurant and didn’t get served chips and salsa as an appetizer, you’d be shocked! Salsa is not only amazing when served with chips, but when added to nearly any Mexican dish like tacos, tostadas, taquitos, and so much more.
Salsa is the Spanish word for sauce, but this sauce predates the Spaniards by many centuries. It is said that the Aztecs were the first to domesticate this sauce and create what we know today as “salsa”. I love that this sauce can be made specific to your own taste. If you prefer making your salsas spicier, use more chiles, and if not, use less. Once you start making your salsas at home, you can get a better feel for what flavors stand out most to you, what you want more of, and how you can alter your recipe the next time you make it!
I personally LOVE roasted salsa! I always have multiple kinds of salsas in my fridge at a time and roasted salsa is one of them. It has such great flavor and brings out the flavor of whatever dish you choose to add it to. This recipe is simple, easy and so delicious. Definitely one of my favorite go-to's.
Roasted Salsa
- Place everything in a blender or food processor and blend until smooth!
- Taste and adjust sweetness to your liking. Enjoy!
- Blender or food processor
Serves 2-3
- 1 really large avocado or 2 regular sized avocados
- 1/4 cup cocoa powder
- 1/4 cup non dairy milk of choice
- 3-4 tbsp sweetener of choice (like maple syrup, agave)
- Good pinch of salt
This 4 Ingredient Chocolate Mousse has a secret ingredient that gives it the perfect texture... avocados! This will be the easiest and healthiest dessert you ever try, guaranteed!
Whoever told you desserts are not good for you has clearly never tried something like this recipe yet. Forget the butter, cream and eggs you would typically need if you were making chocolate mousse the traditional way, and replace that with an avocado! This one ingredient not only gives the mousse it's perfect texture, but is a much healthier alternative to heavy dairy products. Pretty neat how this dessert helps to fuel your body with healthy fats and so many vitamins and minerals!
Not only is this dessert good for you, it is truly so simple to make. Start by combining your avocado, cacao, plant milk and pinch of salt in a blender or food processor. Then, add in your sweetener of choice. This recipe is perfect for when I have a late night sweet tooth and want to make something light and easy.
4 Ingredient Chocolate Mousse
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