PREP: 20 min. COOK: 0 SALAD BOWL or MOLCAJETE SERVES: 4
AVOCADOS, 2 ripe, peeled and pitted TOMATOES, 1/2 cup chopped ONION, 1/4 cup chopped CILANTRO, 1/4 cup chopped GARLIC, 1/2 clove crushed LEMON JUICE, 2 Tbsps SERRANO CHILE, 1 small, seeded and chopped (optional) SALT and PEPPER to taste
Mash avocados with a fork until creamy. Add other ingredients and stir lightly until well mixed
Eggs provide structure, moisture and richness in baked goods and other prepared dishes; they act as a leavening ingredient. Chia and Flax gels need help with leavening, but make satisfactory substitutes for eggs in baked goods. If you start with whole seeds, grind the amount you need in a coffee grinder.
PREP: 15 min. COOK: 0 COFFEE GRINDER MAKES 1 EGG SUBSTITUTE
FLAXSEEDS or CHIA, 1 Tbsp WATER, 3 Tbsps
1. Combine 1 Tbs GROUND CHIA OR FLAX SEEDS with 3 TBS WATER.
2. Stir well and let set at least 10 minutes before using.
Hibiscus flowers are used in Mexico to make a cold, sweetened beverage called “agua de jamaica” or to brew a relaxing tea that can also be used to treat hipertension (high blood pressure). The flowers are usually discarded after brewing, but they can be used as a meat substitute. I have discovered in the process that I can get a lot more beverage from a batch of flowers than I thought. The chewy texture resembles shredded beef or pork, and they absorb the flavors of garlic and onion when sauteed. If you don’t live in Mexico, you may be able to find hibiscus in a supermarket or Mexican grocery, or you can order it on Amazon. These tacos got a hearty thumbs-up even from the non-vegans at my house in Cancún.
PREP: 20 min COOK: 15 min, medium heat NON-STICK SKILLET MAKES 8-10 TACOS
PRIOR TO MAKING THE TACOS: Cover 1 c HIBISCUS FLOWERS with water and bring to a boil. Turn off the heat and steep for 10 minutes. Strain and keep the liquid to make tea or beverage. Repeat with the same flowers 2 more times, until the liquid is very light in color. Drain the flowers well and set them aside.
hibiscus flowers, 1 c, boiled and drained onion, 1/2 c, finely chopped, for sauteeing garlic, 2 cloves, peeled and chopped olive oil, 1 Tbsp for sauteeing salt to taste corn tortillas, 8 lettuce, 1 c, finely chopped onion, 1 c, finely chopped fresh cilantro, 1/2 c chopped (optional) salsa, to taste (about 2 Tbsp for each taco)
1. Sautée 1/2 c FINELY CHOPPED ONION and 2 CLOVES OF GARLIC, PEELED AND CHOPPED in 1 Tbsp OLIVE OIL until onions are soft and transparent
2. Add 1 c WELL-DRAINED HIBISCUS FLOWERS and SALT to taste
3. Cook thoroughly over medium heat for 10-15 minutes, turning with spatula
4. Place hibiscus mixture on a fresh hot corn TORTILLA, add LETTUCE, chopped ONION, CILANTRO and SALSA
Recommended side dishes are refried beans, Mexican Rice, avocado slices, and cold agua de jamaica. ¡Buen provecho!
When I switched to plant-based living after a lifetime of meals planned around a main course of meat, I immediately felt positive effects and found it surprisingly easy, even fun, to change my habits and explore new ways of enjoying food. Fruit and Stuff is a collection of some of the many things I have learned since I started the journey. Even if you are not ready to give up meat, you will benefit from adding more plant foods to your daily meals. I hope you’ll find something useful here. The most recent articles appear first on the Home page, and the tabs at the top of every page are for locating any article, past or present. The Glossary links to facts about plant-based foods, the Recipe tab will direct you to the recipe index, and the Resources consist of news and opinions about plant-based living.