Mexican Cooking: Vegan Style

Sheets of wind and rain greeted me this morning. Oldest son flew out of LAX very early this morning and sent me a text that his plane departed before it began raining and that it was hot and humid-sounds right for Atlanta. He’s missing the storm (the Southern California version: 2- 3 inches of rain & windy) that is due today and predicted to last until Monday night.


I like the rain, as long as I’m not driving and water’s not leaking somewhere in my house. I like being in pajamas too. There’s so much to do on a rainy day: catch up on reading, watch an old movie, upload photos, redo a bedroom, play scrabble and make warm comfort food.


Before I sacked out on the couch with a book I tried out new Vegan recipes for Vegan Son. He’s my youngest and has been a vegan for 9 months. Although I fully support Vegan Son, I also worry about whether he’s getting enough protein and essential vitamins. The boy’s a little over 6 feet, skinny, and an active skateboarder who forgets to eat when he’s involved with an art project or silk screening. I am particularly happy to find that almost all foods except for alcohol, sugar, and fats provide some protein.


A vegan diet is heart and healty since the top three ‘bad’ cholesterol producers are : processed meats, ice cream, and lard. Top Vegan sources include: lentils, chickpeas, tofu, peas, peanut butter, soy or almond milk, almonds, spinach, rice, whole wheat bread, potatoes, broccoli, and kale. If part of a day’s menu included the following foods, you would meet the Recommended Dietary Allowance (RDA) for protein for an adult male:

Veganism is the practice of abstaining from the use of animal products. Ethical vegans reject the commodity status of animals and the use of animal products for any purpose, while dietary vegans or strict vegetarians eliminate them from their diet only. Another form, environmental veganism, rejects the use of animal products on the premise that the industrial practice is environmentally damaging and unsustainable My son is a dietary and enviromental vegan.

Approximately 1% of the US population is Vegan. Veganism is an oddity among my extended Mexican American family. And Mexican Vegan cooking even more of a rarity although there are a couple of sites out there. We don’t have a single restaurant in our city of 190K that has more than the requisite Veggie Burger on their menu (and that is usually made with cheese)


So, today I’m tweaking Mexican recipes for enchiladas, chile beans, guisado, and tacos. It is surprisingly simple if you have a few vegan products: soy chorizo, tofu, and vegan cheese such as Daiya, (first 2 found at most markets and Trader Joe’s, Daiya found at Fresh N Easy) you can make all of these food items.


Here are two easy Vegan recipes:
                                                                         Enchiladas

Fill and roll up 12 heated corn tortillas with a mixture of mashed black or pinto beans (you can also use Beef-Less product), Daiya shredded cheese, sliced olives, and diced onions. Place rolled and filled tortillas side by side in olive oil greased casserole pan.

Pour 1 12-16 oz. can of Las Palmas or other red chile enchilada sauce over tortillas, top with more shredded Daiya and bake 20 minutes at 350. Serve with vegan sour cream.

Mexican style Chile Beans

(first soak1lb dried pinto beans for 2 hrs., rinse, boil for 1 hr. in 1 quart water with):

1 medium onion, quartered

1 fresh jalapeno pepper, quartered

Salt to taste

In a skillet saute garlic clove and 2 stalks diced celery for 3 minutes

Add 1/2 pkg.Soy Chorizo and 3 oz. of Beef-Less Ground (a soy product) and brown 5 minutes.

Add this to cooked beans and cook on low for another hour.

Serve with Pico de Gallo or any salsa, vegan sour cream, and chopped cilantro.

What do you like to do during rainy days?

Hope you try and enjoy these recipes.

Have a happy weekend.