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Last year, my partner‘s mother made a vegan version of baked eggplants and homemade spaghetti (I can not even reveal her recipe at all since it’s all in her head). I would probably add some yummy Daiya shredded cheese on top of the baked eggplants or homemade cashew cream sauce. I would like to share this wonderful dish made by an omnivore even though I did not have a chance to post it this year.
In April, the weather gets pretty dry and warm in the low 80s in Mexico City and sometimes you may not want to go out and walk all the way to Colonia Condesa to get some good street vegan grubs. If you are living in Mexico City for a longer period of time, I highly recommend making your own food that you trust especially when it comes to eating vegan. It is really easy to make your own taco as long as you have fresh corn tortillas, cilantro, avocado and lime juice (optional: red onion). You can find plenty of freshly made, especially warm corn tortillas anywhere at the local groceries. But from where I am staying, the only nearest grocery was about 20-25 minute walk away. There weren’t even any decent groceries in Zona Rosa area, I’m not sure why.
Here is a quick taco to make at home while visiting Mexico City, the ultimate vegan carne asada taco with local produces I bought:
To view other groceries & restaurants in Mexico City, go here.
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I notice some of the traditional vegetarian restaurants I’ve tried in Mexico City were not great with styling food so I thought I would do it for fun. In my recent post regarding my first visit at a small, organic grocery in Colonia Condesa (western historic centre of Mexico City) known as, The Green Corner, I bought couple of tamales from the grocery.
I wanted to do some fun styling with this homemade vegan “chocolate tamales” with local produces I bought: avocados, lime juice and cilantro, along with this fantastic HOT-SPICY peanut red salsa that I’ve found at a different grocery.
To view other groceries & restaurants in Mexico City, go here.
Ingredients
2 blocks extra-firm tofu, each well drained and cut into 1-inch cubes
3 tablespoons Annie’s Naturals Organic Vegan Worcestershire Sauce
1 cup of diced cherry tomatoes
1 cup cilantro, chopped
1 cup diced butternut squash
1 sweet corn cob, boiled and cut into 1-inch dices
1 small red onion, chopped
2 hash avocados, cut into 1-inch cubes
2 small green jalapeños, chopped
2 cloves garlic, chopped
2 tablespoons ginger, chopped
1/2 cup coconut milk
2/3 cup freshly squeezed lime juice
Sea salt
Preheat oven to 375°F. Press firm tofu blocks dry with towels. Ensure they are dry enough to cut into 1-inch cubes. Apply vegan Annie’s Worchestershire sauce to the tofu cubes in a bowl and toss it gently. Lay all the cubes on the foil and bake for 30 minutes each side. Put the tofu cubes in the fridge for an hour to let the sauce absorb.
Boil diced squash in water up to 10 minutes. Make sure the squash dices aren’t too soft or mushy. Set aside to let cool to room temperature. Boil corn cob no longer than 8 minutes, and remove from water. Let it cool for cutting cobs.
Gather a large bowl of cherry tomatoes, avocados, red onions, jalapeños, salt, red onions, garlic, ginger, corn, coconut milk, cilantro and butternut squash. Toss them gently and mix them with lime juice. Add some cilantro as garnish. Add baked tofu and mix gently. Cover with a tightening lid or plastic wrap and refrigerate overnight.
Quinoa side dish
Use a rice cooker to cook quinoa. Add 1 cup quinoa, well rinsed; 1 cup vegetable broth; 1 cup water. Cook it like rice. Make sure you fluff it after cooking and let it aside in a different large bowl.
November is #squashlove month!
Please join in on the #squashove fun by linking up any squash recipe from the month of November 2011. Don’t forget to link back to this post, so that your readers know to come stop by the #squashlove event! The twitter hashtag is #squashlove 
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And I’m sorry I have to say this: I did make another guilty sandwich (the post I made for Vegan Mofo 6). I promised myself after coming back from Austria/Germany, I will make that guilty sandwich ONCE and eat Daiya cheese for the whole week before my departure to Southeast Asia, but I was wrong. I made myself another one and this time, it was the “subway” way. And damn, am I wrong this time. Now I miss these sandwiches I made in September. And I’m stuck in Kuala Lumpur with the asian cuisine…
Get your usual hot dog buns. Vegan.
Daiya cheddar style cheese
Some good old heavy hash-brown with salt and pepper
Organic ketchup
Tofurky Peppered Deli Slices
Yves Meatless Breakfast Patties (love them)
Fresh romaine lettuces
Now look at these beauties in order. It’s all about the process of eating and looking at this gorgeous vegan pleasure.
Photo by Doni.
She is not a backpacker nor a tourist: She actually lives wherever and travels around the world to experience the vegan cuisine and products. Born in Taiwan, Growing Up in the East Coast, Rika in her 20's that travels around the world and documents on vegan cuisine, groceries, airports, products, especially cooking. This vegan blog was started in late July 2011. So welcome to Vegan Miam!
