Cauliflower Mojo De Ajo is the vegetarian version to the legendary Puerto Nuevo dishes many of us Latinx grew up on. When I was a kid/teen my family would take road trips down to Rosarito for the weekend on many occasions. We would all pack into my uncle’s van and head south of the border for a little taste of Mexico on the beach. I have so many fond memories of that time spent with my family and the meals we shared.(more…)
Category: Vegan Recipe
I just need to gather my myself and take a seat after the weeks we just had. I don’t think I’ve ever witnessed my city of Los Angeles in such unrest and unity at the same time. A beautifully tragic dichotomy to behold. It’s taken us a long time to get here, and we still have a long way to go. Like I said, it’s a lot to process. In that process I have been seeking more time for myself. Taking comfort in the simple things such as finding serenity in my patio surrounded by my plants with a little ‘trago’ in hand. I usually make a pitcher of Sparkling Spiked Limonada and keep it in the fridge for an easy go-to drink.(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…)
Meatless Sesame Cabbage Salad is the vegan answer to a Chinese Chicken Salad gone plant based. It’s a simple salad I’ve been throwing together since I became a vegetarian a handful of years ago. Sometimes I add a meatless-chicken patty to the greens or extra crunchy elements just to spice it up. Either way feel free to mix and match. I will give you my recipe to use as a base but use whatever you have to make it your own.(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!
We are currently experiencing COLD Los Angeles season, and by that I mean its a bit nippy outside. During this climate here on the west coast my mind naturally makes the transition to soup time. Everyday I’m whipping up a new bowl in my soup kitchen….some I share, some I don’t.(more…)
This Crispy Battered Cauliflower Taco recipe is a compensated campaign in collaboration with Northgate Gonzalez Market. All opinions and recipe are 100% my own.
September is National Family Meals Month, and I would be silly to miss this opportunity to join an industry-wide movement to raise awareness of the benefits of frequent family meals. The commitment is to bring families back to the table to share one more meal at home per week. Do you think you can do it? Northgate Gonzalez Market is making it easier to take part of #NationalFamilyMealsMonth. They offer an ever-expanded assortment of products that take the stress out of planning and preparing family meals: pre-prepped fresh ingredients, delicious readymade entrees and wholesome heat and eat dishes.(more…)