BM# 77: Week 2/ Day 3 Theme: Explore Latin American Cuisine Dish: Mole Sauce with Beans & Mixed Vegetables For the final day of this week’s ‘Latin American cuisine’, I have a delicious Mexican chocolate based dish called Mole (mo-lay) sauce. Mole is actually a generic name for a number of sauces made in Mexican cuisine…
BM# 71: Week 1/ Day 3 Theme: One Pot Dishes Dish: Vegetarian Skillet Enchiladas After posting an Indian and an Italian One Pot dishes, today I have a Mexican One pot dish, Vegetarian Skillet Enchiladas. These quick and easy (cheater version) Vegetarian Skillet Enchiladas are a breeze to make. They are perfect for a quick weeknight meal.…
Mexican Torta is a hearty Mexican sandwich stuffed with fillings usually seen in burritos and tacos. Here instead of using tortillas, crusty rolls called bocadillos are used. In this vegetarian version I used some roasted eggplant and zucchini instead of meat. ￼
Almond Horchata — A refreshing Vegan drink that is creamy and delicious. Great to serve chilled with spicy, salty food especially on a hot summer afternoon.
Filling and delicious Bean burrito with rice and roasted potatoes. It is great to pack for lunch or a picnic.
Vegan Chocolate Date Energy balls are easy to make. hey are no-bake, no-cook and are perfect when you are short on time. I used mixed nuts with almonds, cashews, pistachios and peanuts, but you can use any one nut or your favorite combination of nuts.
Recipe for Mexican Chopped Salad with Jicama, roasted chilies, tomato and pumpkin seed dressing — a very refreshing salad that can be served with any meal.
Mexican Chocolate Bars — In these bars Mexican chocolate filling made with cinnamon, chocolate chips and instant coffee is sandwiched between two crumbly cookie crusts. Recipe sounds complicated, but it is simple to put together and is very tasty too.
Chilaquiles is a traditional Mexican dish usually served for breakfast or brunch. It is made with leftover tortillas and salsas. Chilaquiles are served along with refried beans, scrambled or fried eggs, guacamole and garnished with onions, avocado slices, crema and crumbled queso fresco cheese.
Sikil Pak or Pumpkin Seed mole dip is a no-cook Pumpkin seed dip called Sikil Pak from Mexico. It is a specialty of Yucatan region and is rich, thick and very delicious.