3 Easy Refreshing Vegan Recipes

As Summer comes to an end (goodbye triple digit temps for us Southern Arizonans), Fall and Winter dishes like soups, tamales, and baked veggies are well on their way. Before the cooler temperatures make their way here though (hopefully soon), I wanted to share three recipes that I love to make when I’m feeling lazy or looking for something good and simple.

The first recipe is for vegan ceviche which is very similar to the Shrimp-less Mexican Cocktail recipe I made during the summer with only a couple of different ingredients. I used to looooveeeeeeeeeeeeeeee ceviche when I wasn’t vegan (Marisco’s Chihuahua had the best ceviche in my opinion), but now I honestly love this shrimp-less version. The mushrooms and palmito add texture and flavor — you won’t miss the shrimp I promise. This vegan ceviche recipe is also SUPER CHEAP to make too since you don’t have to buy a $15 bag of shrimp. If you’re not a huge fan of mushrooms, you can add more palmito (hearts of palm) or substitute it with raw cauliflower or even crumbled tofu.

The second recipe is for a nopalito salad which is just a simple Mexican dish that typically has queso fresco sprinkled on top. I didn’t use any kind of cheese substitute but if you wanted to make a vegan quest fresco you can just crumble up some firm tofu and season it with lemon, garlic, and nutritional yeast. This is such an easy and tasty salad/salsa, I love to eat it on its own but you can eat it with chips or stuffed into a tortilla as a taco. The nopalitos are high in dietary fiber, various vitamins, and they even have anti-viral and anti-inflammatory properties — healthy and delicious.

The third recipe is for a simple creamy kale salad. I know many people don’t really know what to do with Kale (especially us Mexicans lol) and I never thought in my life that I would be eating it as much as I am now. I love Kale because it’s cheap, crazy healthy, and versatile. I like to put it raw in my smoothies, steamed with garlic and lemon, or in a salad. The dressing of this salad is sooooo good… you just gotta try it for yourself.

If you try any of these recipes, please let me know how you like them! Thank you for stopping by.

Love & light,

Christy

Vegan Ceviche

Recipe Type: Lunch/Side Dish
Prep time: 20 mins
Cook time: 30 mins (chilled in fridge)
Serves: 6-9

Ingredients

  • 11 your choice of mushrooms (roughly 3.5 cups), minced
  • 1 can hearts of palm (palmito) in brine, diced
  • 1 cup tomato juice
  • 5 tomatoes, diced
  • 1 bunch cilantro, chopped
  • 1 jalapeno, minced
  • 1 yellow onion, minced
  • 1tbsp worschestire
  • Corn tostadas (optional)
  • Your choice of hot sauce
Instructions
  1. Combine all ingredients to a large bowl and stir.
  2. Chill in fridge for at least 30 mins. Garnish with avocado, fresh cilantro, and hot sauce. Serve with tostadas or tortilla chips.

Notes

If you’re low on time, you can add the veggies to a food processor instead of individually chopping all of them.

Nopalito Salad (Prickly Pear Salad)

Recipe Type: Lunch/Side Dish
Prep time: 20 mins
Cook time: 30 mins (chilled in fridge)
Serves: 5-6

Ingredients

  • 1 package nopalitos (a jar of pre-cooked nopalitos will also work)
  • 2 tomatoes, diced
  • 1/2 red onion, diced
  • 1 serrano chile, minced
  • A pinch of salt
  • Juice of one lime (optional)
  • 1/2 bunch fresh cilantro, chopped
Instructions
  1. If using raw nopalitos, bring a pot of water to a boil and add the nopalitos along with a pinch of Mexican Oregano for added flavor. After about 10 minutes, check on the nopalitos. You will know they are done when they are still a little crunchy and have turned a darker green. Remove them from heat, drain and rinse them under cold water to remove the slime and to let them stop cooking.
  2. Add the rest of the vegetables and let it chill in the fridge for at least 30 mins. Serve with tostadas or tortilla chips.

 

Creamy Kale Salad

Recipe Type: Lunch/Side Dish
Prep time: 10 mins
Serves: 2-3

Ingredients

  • 1 bunch kale, chopped
  • 2 carrots, shredded
  • 1/3 red cabbage, sliced
  • 1 red bell pepper, chopped
    For the dressing:
  • 2 tbsp tahini
  • 2 tbsp lemon
  •  2 tbsp apple cider vinegar
  •  1/2 tsp agave
  •  pinch of salt
  •  ground pepper
  •  1 tbsp minced garlic
  • sesame sticks (optional)
Instructions
  1. Add the kale to a large bowl and squeeze it with your hands (or ‘massage’ it) so it is less tough and easier to digest. Then, add the carrots and cabbage.
  2. Mix the dressing ingredients together until you’ve reached your desired consistency. If the dressing is too sour, add more agave or sweetener of your choice. If the dressing is too sweet, add more lemon or apple cider vinegar.
  3. Add the dressing to the salad if it is going to be eaten right away. Top with sesame sticks or croutons. The dressing can be stored in an air tight container and will keep for about a week.

 

 

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