Category: New Mexico Special

Vegan Green Chile Stew

Leave a comment

Vegan Green Chile Stew

Happy Fall and Happy Balloon Fiesta week! Here in Albuquerque, the first week of October is the official kick off of fall. The air is crisp, local schools give students a 4 day weekend to fully enjoy the Balloon Fiesta, this season's green chile is roasting at every grocery store, and we're all looking to the city's valley to spot our favorite balloons pop up again. It's truly a magical time anywhere, but even moreso in a place like this! After months of 90+ degree weather, we're all whipped into autumn by a random 40 degree day that we did not see coming. The best thing you can do on that day, after you've bought your year supply of chile, is make a hot pot of green chile stew.
NM fall/winter staple, that even a vegan should not have to live without. If meat alternatives aren’t your thing, sub the Beyond Meat for mushrooms or simply add more pinto beans and potatoes to make this stew a little heartier. 
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Cuisine New Mexican
Servings 4 servings

Equipment

  • Instant Pot or Large Pot

Ingredients
  

  • 1 serving of Beyond Meat or 2lbs of mushrooms
  • 5-6 mushrooms loosely chopped, it's going into a blender, so it doesn’t have to be precise
  • 2 large potatoes diced into large chunks
  • 1 white onion
  • 6 cloves of garlic
  • 3/4-1 cup cup of green chile depending on spice level/preference
  • 6 fresh diced or 1 can of diced tomatoes
  • 1 can of pinto beans
  • 1 tablespoon of olive oil
  • 2 tablespoons of cumin

Instructions
 

  • First, dice your onion, garlic, tomato, mushrooms, and potatoes.
  • Begin sautéing HALF the onions on medium heat, after 2 min add your 5-6 mushrooms. Stir frequently. The other half of onions will be used later.
  • After the mushrooms are beginning to brown, sprinkle a pinch of salt, and add a spoonful of the green chile, along with your garlic and cumin.
  • Things should begin sticking to the pan, that’s okay. Pour in ½ cup of vegetable broth and stir vigorously to release everything, then turn off the heat. (If you don’t have vegetable broth, use the liquid from your pinto beans, or some water with a little soy sauce!)
  • Transfer this gloopy medley into a blender and blend until you’ve made a dark vegetable smoothie.
  • Now, add your “meat” to the pot and sauté until fully cooked, about 15 minutes. Then, add the potatoes, diced tomatoes, and the rest of your diced onions. Add some salt and pepper, here.
  • After about 2 minutes, add in the remainder of the green chile and pinto beans, and pour your blended veggies over the top.
  • Now, pour in 3-4 cups water or vegetable broth, until ingredients are fully covered plus a little more. It’s soup, not pasta.
  • Allow to cook on a medium heat until potatoes are fully cooked. This should take about 30-45 min.
  • Serve with a warm tortilla on a chilly, autumn day.
Keyword albuquerque, albuquerque vegan, Green Chile, green chile stew, new mexican, new mexican green chile stew, new mexico cookies, New Mexico Vegan, Vegan Dinner, vegan green chile, Vegan New Mexico Cuisine, vegan stew

Vegan Biscochito Latte

Leave a comment

Vegan Biscochito Creamer

A biscochito latte is soo Albuquerque local coffee shop. Pinon Coffee has been famous for theirs for years, Castle Coffee rolled theirs out and it was delicious. Without throwing shade, I took it upon myself to make it a little bit better and for a fraction of the $5+ price tag.
There are a couple of ways you can go about this one.
1. The One Cup Version (1 min)
2. The Big Batch Version (3 min)
3. The Extra Creamy Version (5 min)
Print Recipe Pin Recipe
Total Time 5 minutes
Course Drinks
Cuisine New Mexican

Ingredients
  

The One Cup Version

  • 2-4 drops anise extract
  • 1/4 teaspoon vanilla extract
  • 3 dashes cinnamon
  • 1 your regular latte

The Big Batch Version

  • 32 ounces vanilla flavored creamer
  • 1 tablespoon cinnamon
  • 1 tablespoon anise extract

The Extra Creamy Version

  • 4 biscochito cookies
  • 2 cups oat milk any milk will work
  • 1 tablespoon soaked cashews
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon anise extract
  • 1 teaspoon cinnamon

Instructions
 

The One Cup Version

  • Make your regular latte (coffee and milk).
  • Stir in all ingredients.
  • Froth and sprinkle with cinnamon.

The Big Batch Version

  • Add all ingredients to the creamer box and shake well.
  • Always shake before use, and add to coffee.

The Extra Creamy Version

  • Steep old halved biscochitos and (presoaked) cashews in oat milk for 1-2 hours. Then add to blender.
  • Add remaining ingredients to the blender, blend until there is no evidence of cookies or cashews.
  • Enjoy as a cookie milk or with your morning coffee.

Notes

Keyword albuquerque, albuquerque vegan, biscochito latte, homemade creamer, New Mexico Vegan, vegan biscochitos, vegan coffee creamer, vegan latte recipe, vegan millennial, vegan millennial recipe, vegan_millennial

Dottie’s Vegan Biscochitos

5 Comments


Dottie’s Vegan Biscochitos

Dottie Tenorio
I have made it pretty obvious that I’m from New Mexico, but nothing is greater evidence that sharing a biscochito recipe. If you came here, just to find out what the heck these things are, they are THE New Mexican Christmas cookie. They are commonly made with lard (not today), and lend a drier, shortbread consistency. Their flavor is anise seed. Even if you aren’t crazy about anise, don’t run away yet!! The anise is quite subtle in this recipe yet, it is the star in these cookies. Please don’t unfollow me after that pun.
Abuelas and Hispanic mothers of NM get together to roll out big batches of these babies in order to recycle those cookie tins that they’ve been holding onto since last year. It might also be clear that I am not an abuela, nor a Hispanic mother. So, I had to go straight to the source to present you with this recipe. Enter: Dottie Tenorio. She is something of a renaissance woman, an amazing baker, and the warmest person you’ll ever meet. Dottie is also very proud of her New Mexican heritage and always up for the challenge to make a traditional, NM staple into a vegan’s delight. I don’t know any other abuelas who are up for this obstacle, mostly because they are still trying to understand why anyone would choose to be vegan at all. Thankfully, she was willing to share this family recipe with her (one day) daughter-in-law, and with all of you! If you do attempt this recipe, please give her a huge thank you in the comments section below.
Notes from Dottie:
• My maternal grandmother, Grandma Simona (Simi) kept a large bottle of whiskey under her bed for her “rheumatism” to rub on her joints, but she took a nip now & then to give the topical application a boost! So, she always had some “liquid on hand”.
• I noticed the vegan version does not brown as much as the traditional, lard based Biscochito.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine New Mexican
Servings 22 cookies

Ingredients
  

Dough

  • 3 Cups Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp salt I used pink Himalayan
  • 1 Cup Vegetable Shortening room temp/softened
  • 1/2 Cup Sugar
  • 1 Egg Replacement (I used Bob’s Red Mill Egg Replacer- 1 tbsp + 2 tbsp water, well mixed before adding)
  • 1 tsp anise seed (Anise extract will work here too! Use a teaspoon of both if you love anise)
  • 1 tsp vanilla extract
  • 3 tablespoons wine wine is traditional but feel free to use almond milk, juice, tequila or whatever liquid you have on hand
  • 3 tablespoons almond milk

Sugar Bath

  • 1/2 cup granulated sugar
  • 2 tablespoon cinnamon

Instructions
 

  • Using a stand mixer, hand mixer, or by hand, cream shortening & sugar until a paste forms. Add egg replacement & beat until fluffy.
  • Stir in wine, almond milk (or other liquid), vanilla extract, and anise seeds.
  • In a separate bowl, sift together flour, baking powder, and salt. Then add to creamed mixture.
  • Mix together using a wooden or silicon spoon, until a dough forms.
    If it looks dry, add a tablespoon of almond milk (or whatever liquid you used), to bring together into a dough.
    If it looks wet, don't worry. Just flour your surface really well when you roll it out.
  • Roll your dough out on floured surface to ¼ inch thickness. For a crispier cookie, roll dough a bit thinner. Cover with parchment paper or plastic wrap and refrigerate for at least 45 minutes.
  • After dough has chilled, preheat your oven to 360 degrees.
  • Time to cut your cookies! The traditional shape is to cut into 2” square with slits on each corner & pinch the 4 edges- like a 4-leaf clover🍀. (See picture) It is perfectly fine to use whatever cookie cutters you have on hand, or just the top of a jar for circles. Don’t forget to flour your cutters for easy removal.
  • Place back into the fridge after cutting, until ready to bake. Cold dough holds cookie shapes best.
  • Bake in preheated oven for 15-20 minutes or until light brown. While they are baking, make your sugar bath. Combine both ingredients (cinnamon, sugar) in a container large enough to toss the cookies in.
  • Remove hot cookie directly to sugar/cinnamon bath and gently cover with mixture. Once cooled, remove to plate/dish. Enjoy!
Keyword albuquerque vegan, dottie's cookies, new mexico cookies, New Mexico Vegan, vegan biscochitos, vegan cookies, vegan dessert, vegan holiday, Vegan New Mexico Cuisine

Classic Green Chile Cheeseburgers

Leave a comment

Classic Green Chile Cheeseburger

Schylar MaloneSchylar Malone
First, I want to thank Wicked Roots Urban Farm in Albuquerque, New Mexico for partnering up with me to create this recipe. I would not have been inspired to do this without their product. They offer contactless delivery to the Albuquerque area and check out their Instagram page for a promo code @wickedrootsurbanfarm. You can also checkout my review on their business to learn more about them.
I've done it!! I have created the simplest vegan, green chile, cheeseburger. If you have ever been to New Mexico, heard about New Mexico, or dreamt about New Mexico, you know what green chile is. For the ones who have no idea what I am talking about, I am about to change your life.
Green chile is to NM, as pasta is to Italy. As cheese is to France. As ham is to Spain. As pizza is to America. Wait.. Anyway, the best way to describe it is a more versatile, non-pickled, jalapeno. It is a pepper and the heat can vary. We put it on/in breakfast burritos, quesadillas, pizza, stew, sandwiches, and a lot more. There's actually an interview of Bryan Cranston, Breaking Bad's Walter White, correctly pronouncing it and confirming his love for it after working in Albuquerque for years.
Most importantly, we put it on burgers. Even the national chain restaurants like Chilis, Cheesecake Factory, Sonic, all carry green chile so as to not cause a New Mexico uproar.
The one thing that would drive me crazy about homemade veggie burgers was the exhaustive amounts powers you'd have to put in for flavoring. And then it would taste like a suicide soda version of your spices. This one is just SEVEN ingredients. One of them being Wicked Root's broccoli sprouts. I am always so disappointed when I have to eat a burger without the leafy bounce and crispness of fresh greens. Now that I know about cuter, more nutritious greens for my salads, burgers, and sandwiches, I'll never go back! See, I told you it was simple!
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 8 burgers

Ingredients
  

Burger Patties

  • 2 cans black beans 16 ounces each
  • 4 corn tortillas or 2 ounces of tortilla chips
  • 25 grams finely chopped red onion about 1/4 of a medium onion
  • 4 cloves finely chopped garlic
  • 2 tablespoons green chile Hatch green chile is best. But I know that Old El Paso makes a canned one as well.
  • 1 ounce breadcrumbs
  • 1 teaspoon salt
  • vegetable oil for cooking

Assembly

  • 2 handfuls broccoli sprouts Wicked Roots Urban Farm
  • 2 tablespoons green chile
  • 8 slices vegan cheddar cheese (I used Daiya)
  • 8 whole wheat hamburger buns

Instructions
 

Tortilla Chips

  • Preheat oven to 400 degrees.
  • Stack your 4 tortillas on top of each other then slice into quarters.
  • Toss in vegetable oil and salt, then lay flat and spaced on baking sheet.
  • Bake for about 7 minutes or until browned. Flip midway through the 7 minutes.
  • Allow these to cool so they can get crispy. Once they are cool, pulse in a food processor until there are no shards large enough to pierce your teeth (that is literally the worst!!!)

Burger Patties

  • Blend 1.5 can of beans by hand, food processor, or KitchenAid until a paste forms.
  • Remove from machinery and place in a large bowl.
  • Fold leftover beans, onions, garlic, and green chile until evenly distributed throughout "dough".
  • Next, fold in your tortilla crumbs and breadcrumbs. You want your burgers to have enough integrity to hold the shape of a patty but not too sticky. If it seems too sticky, add a little more breadcrumbs. Don't forget to taste for salt here.
  • Once you have 8 burger patties formed, you can either cook them on the stovetop or in the oven. Add a little bit of oil to your pan/sheet. Stovetop for about 5 min on each side. Oven at 400 degrees, for about 15 min on each side.
    I do prefer the oven because I can do the whole batch at once, on a sheet pan. And it will result in a "meatier" texture than the stovetop.
  • Melted vegan cheese tip: for the final 5 minutes of cooking, cover the burger, so it can lock in the steam and ultimately melt the cheese efficiently.

Assembly

  • Assemble burgers to your preference, but Wicked Roots and green chile are really going to set your burgers apart from any ol' veggie burgers!

Notes

Keyword Black Bean Burger, Cheeseburger, Green Chile, Microgreen, Microgreen Salad, Microgreens, New Mexico Vegan, Vegan Burger, Vegan Cheeseburger, Vegan Dinner, Vegan New Mexico, Vegan New Mexico Cuisine, Wicked Roots, Wicked Roots Microgreens

Vegan Hangover Breakfast Tacos

2 Comments

Vegan Hangover Breakfast Tacos

Schylar Malone
The hangover breakfast for vegans, is here! After a night of one-too-many margaritas, you just do not want the taste of a raw veggie, you want something unhealthy, and you want it fast. I have been braising vegetables in soy sauce for a while because it lends the smoky, juiciness that you don’t often get from roasting or searing. These tacos have all the makings of that salty, indulgent breakfast taco you need to soak up the booze remnants at the bottom of your belly. A taco would never be complete without hot sauce or salsa; and above everything, always add guac!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 26 minutes
Total Time 31 minutes
Course Breakfast
Cuisine Mexican
Servings 8 tacos

Equipment

  • Non-Stick Pan
  • Ceramic/Glass Dish

Ingredients
  

  • 8 Corn Tortillas (flour works too)
  • 1 Ripe Avocado
  • Salsa of Choice (I chose Sadie's Hot Salsa)

Egg

  • 1 cup of chickpea flour
  • 1 cup of lightly mashed chickpeas
  • 1/4 cup of aquafaba (optional)
  • 1 tablespoon of onion powder
  • 2 teaspoons of garlic power
  • 1/2 teaspoon of turmeric
  • 1 teaspoon of salt
  • 1 teaspoon black pepper
  • pinch of black sea salt/ grey salt
  • 1 cup of water

Vegan "Ham"

  • 1/2 sliced purple onion
  • 1/4 cup of soy sauce

Instructions
 

  • Preheat oven to 400°

Vegan "Ham"

  • Using a sharp knife, trim both ends off onion and remove flaky, outer layer.
  • Then cut laterally to desired thickness. They should remain relatively thick and not like shoestrings, as they will lose a lot of their firm texture in the soy sauce, if too thin. Try to leave each slice intact.
  • Lay flat on a ceramic/glass dish. (I have tried this with a metal dish and cast iron, while it was not terrible, the ceramic dish cooks it best.)
  • Pour soy sauce over the onions and give it a shake to make sure it coats the bottom of the dish.
  • Bake for 26 minutes. Flip and push around into thickened soy sauce, halfway through.

Eggs

  • In a medium sized bowl, whisk together all dry “egg” ingredients.
  • Next, add ¼ cup of aquafaba if you have it. If not just add more water. Then add your water.
  • Begin warming a nonstick skillet coated in some oil.
  • Whisk vigorously until a thin batter forms. Then add in mashed chickpeas.
  • Once your skillet is warm, pour in the batter. Don’t agitate this too much as it will stick and clump together. Cook until a scrambled egg appearance forms, about 4-5 minutes.
  • Once your onion “ham” is fully cooked, warm up your tortillas. And assemble tacos.
  • Do not forget the avocado and salsa, enjoy!

Notes

 
Keyword breakfast tacos, hangover breakfast tacos, Sadie's Salsa, soy sauce, tacos, vegan, vegan bacon, vegan breakfast, vegan breakfast tacos, vegan egg, vegan ham