Category: Vegan Recipe

Margarita Enchiloso Paletas

Margarita Enchiloso Paletas


Did you know it’s #paletaweek ? Yup. Fun right!?! I decided to join in on the lively celebration  and shake things up a bit with a 21 and over version for the adults. 

I’m calling my creations Margarita Enchiloso Paletas! I made a chile lime tequila ice pop to enjoy when you want to get boozy on a stick. If it’s been an extra hard day, make it a double with a shot of tequila on the side. I dipped the tip of my spiked paletas in a mixture of salt sugar tajin and crushed chile peppers! Perfect for a summer night cap or day drinking.

Vegetarian Taco Board

Vegetarian Taco Board

This post has been sponsored by MAGGI®. All thoughts, opinions, and recipe are my own. 


Vegetarian Taco Board: A delicious grilled veggie board accompanied by corn tortillas, salsa and queso fresco. Make your taco dreams come true!

Are you SUMMER ready? I love the warm weather and more than loving the warm weather, I love the grilling season that comes with it. I enjoy the whole process of grilling. Choosing the freshest produce; bringing my vegetables home; and making a simple marinade of olive oil, lime juice, MAGGI® Vegetable Bouillon, pepper, and garlic. I feel like the bouillon gives my marinade all the flavor it needs for an extra special grilling day.


Maggi is one of my favorite ingredients to cook with because it enhances all of my every day dishes!

I decided this summer would be the summer of the Vegetarian Taco Board in my household. Not all tacos are created equally, and a taco board gives people the liberty to mix and match the ingredients—formulating the perfect bite! It’s so easy to put together. I simply run down to Walmart and grab all my favorite vegetables, tortillas, queso fresco, and I can’t forget MAGGI® Vegetable Bouillon. I love shopping there, it’s so convenient and reasonable.


I make sure to grill Anaheim chiles stuffed with Jack cheese, baby Bella mushroom kabobs, corn on the cob, green onion, zucchini, yellow and red bell pepper, and peaches. I pair my grilled veggies with radishes, a spicy tomatillo avocado cilantro salsa, corn tortillas, and queso fresco.


Ingredients for Vegetarian Taco Board:

For the marinade:

  •     3 MAGGI® Vegetable Bouillon cubes
  •     1/3 cup olive oil
  •      fresh lime juice – 1 lime
  •     black pepper to taste
  •     a pinch of chile flakes
  •      1/2 tablespoon minced garlic

For the salsa:

  • 3 large tomatillos (peeled, and boil for 20 minutes)
  • 2 serrano chiles (stems removed, boil for 15 minutes)
  • 4 ripe avocados
  • 2 MAGGI® Vegetable Bouillon cubes
  • 1/4 cup cilantro leaves
  • 2 tablespoons vinegar


  • Anaheim chiles
  • baby bella mushrooms
  • zucchini
  • red and yellow bell pepper
  • green onion
  • peaches
  • corn on the cob
  • radish
  • avocado

You’ll also need:

  • corn tortillas – heat on grill or over a gas stove
  • jack cheese – cut into pieces
  • queso fresco – sliced
  • lemon wedges


  1. Marinade: Place all ingredients in a bowl, then whisk until combined. Set to the side until ready to use.
  2. Salsa: Remove tomatillos from boiling water and place in a blender along with the rest of the ingredients. Blend until creamy and smooth. Place in a bowl and use to drizzle into your tacos.
  3. Vegetables: Clean all veggies by rinsing under cold water. Pat dry with a paper towel, then slice into desired cuts. I strand the mushrooms onto kabob sticks for easier grilling. Once all vegetables are cut brush marinade on them with a pastry brush.
  4. Grill: Fire up the grill and allow it to get super hot. Once the grill is ready add your vegetable to the grill and cook until charred on both sides. Remove from grill and arrange on a board.
  5. Assemble: Start by placing the bowl of salsa on the board, along with a plate of queso fresco, and corn tortillas. Then add each vegetable to the board, framing the plates already placed on board to surround completely.
  6. Tips: Once corn is grilled, cut off the cob to sprinkle into tacos. It’s easier to grill the Anaheim chiles first, then once charred slit down the front and stuff with cheese. Place chiles back on grill and allow cheese to melt.
  7. Place grilled veggies of your choice in a warn corn tortilla then top with salsa!

I found the MAGGI® Vegetable Bouillon in the international aisle at Walmart. Be sure to load up for an entire summer of grilling. Enjoy!

Easy Homemade Mole (kinda)

Easy Homemade Mole (kinda)

Make this easy homemade mole and drizzle it on whatever you’d like.

I recently realized I didn’t have a traditional mole from scratch on my blog, and decided it was time to make an easy homemade mole to post here. Does the word ‘easy’ really accompany the word ‘mole’ ever? It is now, I just joined the two. I should actually say it’s kinda easy homemade mole. Laugh if you will, but you won’t be laughing at the final result… you’ll be saying HOLY MOLE!

Soy Chorizo Potato Tacos

Soy Chorizo Potato Tacos

Soy Chorizo Potato Tacos are vegan based, but if you add cheese they become vegetarian bites. The choice is yours!

I think about soy chorizo potato tacos and my mouth waters. They are a total treat in my house and a serious indulgence. It’s like a holiday meal on a Tuesday night, except no real reason to celebrate except for TACOS! My husband requests them casually all the time hoping I’ll say yes and just start frying the shells in preparation.

Vegan Brownie Oreo Cupcakes

Vegan Brownie Oreo Cupcakes

Vegan brownie oreo cupcakes are perfect for a plant-based birthday party treat or any special ocassion.

One of my dearest girlfriend Monique is vegan. For her birthday (April 17th) this year she called and said to me “I don’t want you to buy me anything for my birthday, all I want is for you to make me a vegan dessert.” I said “Do you have something in particular in mind?” She said “Nope, just make me something for my birthday.” The first thing I thought was vegan brownie oreo cupcakes.

Mexican Christmas Punch / Ponche Navideño

Mexican Christmas Punch / Ponche Navideño

This post is sponsored by Logra Mas Con Tu Cocina. All opinions are my own.

Mexican Christmas Punch / Ponche Navideño made with Lipton Green Tea

A delicious fruity drink that will surely brighten all your holiday festivities: Mexican Christmas Punch / Ponche Navideño

December is a big month for us here in the Lopez-Presley household. It’s my husband’s birthday month, Christmas tree trimming time, and gotta tamalada with my family. I can’t forget holiday school activities for my son, light ceremonies, and Posada festivities better known as let’s drink Mexican Christmas Punch / Ponche Navideño all night long. Of course, it’s also Christmas. I run around like mad trying to get everything just right. (more…)

Mushroom Saltado : Idaho Potato Plant Based Lomo Saltado

Mushroom Saltado : Idaho Potato Plant Based Lomo Saltado

I would like to give a special thank you to the Idaho Potato Commission for sponsoring this post! All opinions and recipe are my own. 
Mushroom Saltado plant based version of Lomo Saltado using Idaho Potatoes.

I’m talking all about Mushroom Saltado, the incredible plant-based version of the meaty Peruvian Lomo Saltado. It’s been a while since a single dish has brought me this much excitement. The taste is on another level of delicious with a complex array of flavor, and comparable if not better than it’s carnivorous family member. Mushroom Saltado is made with stir-fried red onion, yellow bell pepper, tomato, portobello mushrooms, and sautéed in a spicy aji-amarillo sauce. The entire dish comes together when the stir fried veggies are mixed with crunchy Idaho® Potato French Fries! Traditionally served with steamed rice (ideal for soaking up every last drop of sauce) and drizzled with fresh lemon juice. You’ll want to lick the bowl clean, I promise.