How did I not know this book existed until now! Decolonize your Diet by Luz Calvo and Catriona Rueda Esquivel is part manifesto, part cookbook, and part love story. It is a book that hopes to impulse a movement to help others heal their bodies, reclaim the culture of their ancestors, and revolt against the colonial systems that aim to suppress indigenous traditions.
These tortitas de camarón are without a doubt my favorite Mexican lent dish. There is a tradition of serving seafood-based dishes during lent in Mexico and this is just one of them. To make this vegan, I made my vegan tortitas de camaron with a mixture of chickpea flour, zucchini, spices, and ground up nori. They are served in a guajillo chile salsa roja with nopales (cactus).
Atapakua, this spicy Mexican vegetable stew from Michoacan is simmered in a smoky chile guajillo sauce made with pumpkin seeds, fresh corn, spearmint, garlic, and tomato. It is a unique combination of very Mexican flavors and spices. If you have never tried it, you are in for a treat!!
Mole is one of those traditional dishes that is passed down from generation to generation. It is a labor of love ground down on a metate and savored by the whole family. This fig mole uses the earthiness and sweetness of Orchard Choice or Sun-Maid California Dried Figs to enhance the complexity and richness of the mole. Golden brown sautéed mushrooms are bathed in fig mole and served on warm homemade corn tortillas, topped with sliced red onion, and cilantro.
This naturally vegan ancestral dish, consisting of ayocotes cooked in a red mole sauce, was a favorite of mine growing up. It is truly a quintessential part of a traditional plant-based diet that is packed with nutrition, history, and incredible flavor!
What doesn’t go well with mole?? I don’t know, but I’m willing to test every possible combination to find out. Either way, you can’t go wrong with enmoladas (also known as mole enchiladas), filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds.
These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema. They are crazy easy to make, and are so good you'll be making them again and again.