13954 chef joey mexican vegan Recipes

mexican recipe stewed tomatoes, undrained, white onion, diced, grain white rice (uncooked) - (i used basmati), canola oil, chicken broth, tomato sauce, garlic powder, salt

mexican-style rice and pasta mix, butter, water, diced tomatoes with onions, undrained, cubed cooked chicken, jalapeno pepper, seeded and chopped

apple cider vinegar, olive oil, garlic cloves (peeled ), jalapeno powder (or 2 whole peppers seeded and chopped fine), fresh ginger (chopped ), ground cumin, ground cardamom, ground turmeric, ground allspice, skinless chicken legs, olive oil, onions (chopped ), yukon gold potato (peeled and cubed..yukon gold), water or 1 cup broth, diced tomatoes, frozen peas (thawed ), cauliflower (broken in small pieces)

coconut oil, garlic cloves (minced ), onion (chopped medium), potatoes (sliced thick and boiled ), shallots (chopped fine ), chicken broth (organic ), spinach (rinsed and chopped ), kale (ribs removed, rinsed and chopped), nettles (removed the thicker stems), brick vegan cheese (shredded ), eggs (organic-beaten ), puff pastry (i used pepperdige farm 2- sheets-thawed), white button mushrooms, liquid smoke, salt and pepper

polenta (pre-cooked ), filtered water, arrowroot, wheat flour, garlic powder, romano cheese (grated ), smoked tempeh (cut into small pieces), prepared spaghetti sauce (you could also use pizza sauce), broccoli, heads (thinly sliced ), scallions (cut in small slices), roasted pepper (i used the the sweet roasted ones in a jar), goat mozzarella cheese (shredded )

dark agave syrup, filtered water, tamari soy sauce, molasses, grated ginger, ground coriander, ground black pepper

young fresh coconut (milked and cleaned of flesh), cacao , nibs (ground to a powder in a coffee mill), milk or 1 cup non-dairy substitute or 1 cup coconut, banana, cinnamon, vanilla, fresh strawberries (cleaned ), agave nectar

coconut oil, green onions (chopped ), garlic clove (chopped ), button mushrooms (stems removed and chopped ), red bell pepper, yellow bell pepper, orange bell pepper, baby spinach, sea salt, ground black pepper, marinated coconut curry tempeh, coconut milk (lite ), juice of 1 lime

mexican-style corn, drained, mayonnaise, sour cream, green onion, chopped, chopped fresh cilantro, cheddar cheese, shredded, fresh lime juice, ground cumin, cayenne pepper (or to taste), salt

mexican-style stewed tomatoes, undrained, turkey meatballs, thawed, black beans, rinsed and drained, chicken broth with roasted garlic, frozen corn, thawed

mexican corn, drained, monterey jack cheese, shredded, grated parmesan cheese, mayonnaise, jalapeno slices, chopped, tortilla chips or frito scoops

mexican veggie toss, chopped fresh cilantro, chopped green onions, red wine vinegar, salt, chopped garlic, cumin, tortilla chips

mexican cornbread mix, egg, buttermilk, carton sour cream, mayonnaise, ranch dressing mix, green bell pepper chopped, red bell pepper chopped, tomatoes chopped, green onions chopped, canned pinto beans rinsed and drained well, canned whole kernel corn drained well, bacon cooked crisp and crumbled, grated sharp cheddar cheese

mexican frittata, dozen large eggs, grated gruyere cheese, extra virgin olive ooil, butter, andouille sausage , cut into 1/2 inch pieces (or other smoky-spicy sausage), onion, thinly sliced, button mushrooms, stems trimmed off and sliced, green chiles, drained, baby spinach leaves, washed, salsa cruda (below ), sour cream, salsa cruda, roma tomatoes , quartered lengthwise and seeded, red bell pepper, cored, seeded and quartered, fresh cilantro leaves, garlic, chopped, ground cumin, cayenne, evoo, salt

mexican rice, onion, grain rice, lard or chicken fat, chicken broth, tomato juice, diced tomatoes, chopped parsley, minced garlic, ground cumin, salt, white pepper, saute onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. turn into baking dish., in large saucepan , combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. bring to boil. add broth to rice. cover and bake at 350 degrees f for 20 to 30 minutes or until rice is fluffy. use fork to fluff rice. serve.

mexican rice (we tested with vigo), shredded monterey jack cheese, divided, sliced green onions, sour cream, salt, ground red pepper, smoked or sweet paprika

mexican rice (we tested with vigo), shredded monterey jack cheese, divided, sliced green onions, sour cream, salt, ground red pepper, smoked or sweet paprika

mexican chocolate, broken into pieces, whipping cream, light brown sugar, salt, butter