Picadillo Sopes En Salsa Roja is a plant based fantasy! It’s exactly what every vegan and vegetarian Mexican food aficionado dreams about and I don’t say that lightly. Heck, even meat-eater would lose their yayas over them. So good, I can sing about my picadillo. The perfectly crisp fried sope is dipped in a homemade salsa roja, then filled with refried beans, plant-based picadillo con papas, and topped with queso fresco, and all the other condiments.(more…)
Category: Foods for LENT
Potato Chip Mac and Cheese is the recipe my friends have been requesting since before I even started my website. This is the one I turn to when I wanna overindulge. It’s holiday table worthy and extraordinary for an ‘any-day’ food hug. This recipe has a way of making you feel like you just chatted with your oldest friend. I pull out of my hat when I’m feeling a need for pure comfort or a bowl of cheesy happiness that words just can’t pinpoint….. I’d much rather let my potato chip mac and cheese say it for me, and it does.(more…)
I have a friend named Mely Martinez. I met her on Instagram @MexicoInMyKitchen a few years ago and we started following each other. What I noticed right away about Mely from watching her stories is that she is the queen of practicality and knows everything about freezing food and making a delicious meal out of a few key ingredients. She’s also a serious badass in the kitchen and knows the history of Mexican food like the back of her hand (she was born and raised in Tampico, Mexico). I love watching her prepare her breakfast meals and wish I could be invited one day to take a seat at her kitchen table, but she lives in Texas and I live in Los Angeles… so WAH!(more…)
Are you the type that makes a list of the food you need for the week with a set schedule of planned meals or do you just grab basics and then get imaginative with what you have on hand? I used to be the type that stuck to a planned list and scheduled meals. These days I feel like I am thinking outside the box and falling more into the latter. I was excited to learn that Northgate Market now offers ‘Pronto Curbside’ in both Norwalk and La Habra locations which makes life so much more convenient. The way I see it, I’m one less person in the market making it safer for the working associates, and customers, and I’m still able to stock up on all my favorite items.(more…)
My Mom loves a hearty plate of tofu smothered in sauce. Her name on Instagram is Tofupansa for gawdSSSSsakes… what more do I need to say to convince you she LOVES tofu. Anyhow, she’s always asking me to make her a batch and I kinda blow it off. Not because I’m trying to ignore her wishes, but more because I hadn’t really dreamed up the perfect way to serve it up.(more…)
Plant Based Cauliflower Ceviche: makes you realize you never needed fish in your ceviche to begin with. This recipe is full of flavor and very refreshing, I’d go as far as saying it’s the best.
It’s hot outside. I mean real hot. Like turn on the air conditioning in summertime hot. I wish I could go out, be with friends, and enjoy a nice cooling meal with a cold beer on the side. SINCE that is not possible I prearranged a dinner on my patio of plant based cauliflower ceviche and a pile of corn chips.
This is a recipe I’ve been holding on to for a while. I’ve never published it on Presley’s Pantry, but it has been served many times in my home for gatherings of sort. I love to watch the shocked expression when I tell people it’s fish-less. The little crumbles of cauliflower do an excellent job of imitating the texture of ceviche. Make it for the ones you find near and dear, and try and deal with this insane heat while staying safe at home.
If you are wondering where you can snag a set of the cute pig bowls… find them here at My Cajita!
Ingredients for Plant Based Cauliflower Ceviche:
- 10 limes (juiced)
- 1 head of cauliflower (remove from stems- just the curd)
- 3 jalapenos (diced)
- 1 cup cilantro
- 1 red onion (diced)
- 1/3 cup olive oil + 1 tablespoon
- 1/2 hot house cucumber (diced)
- 2 tablespoons Pico Pica
- 1 teaspoon garlic powder
- 1 tablespoon salt + 1 teaspoon
- 1/2 cup orange juice
- 1 teaspoon chile flakes
- 1/2 teaspoon oregano
- 3 Avocados (diced)
- 1/2 teaspoon black pepper
- 2 cups of tomato (diced)
- Start by juicing all the limes in a big bowl. Discard seeds if any fall into the juice.
- How you cut the cauliflower makes all the difference in the world of how this recipe will taste. I believe if you buy it already riced or cut it loses it’s texture and doesn’t quite work. This is the most important part of the recipe. I cut all the stem away for the curd (tree-like top), then with my fingers, I break the curd up into segments to get small bits. This takes time, but is well worth it.
- Once all the cauliflower is in the bowl, I add all the other ingredients. Mix well and place in the fridge to get super cold for a minimum of 2 hours or ideally over night.
- Serve with corn chips!
Looking for other things to eat in this heat? Try my grilled calabacita tacos!