Vegan Recipe Collection Over 800 Vegan Recipes

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Arrange the jicama slices on a platter. Sprinkle the lime juice on the top, followed by the chile and salt.
Simple and non-fat!
Berenjena Catalana de Barbara
1 medium eggplant
1 red pimento, sliced in strips (or roasted red bell pepper from a jar)
1/4 cup olive oil
sea salt to taste
freshly ground black pepper to taste
method
Roast the eggplant in a dry skillet over a medium heat, turning to brown evenly. It should be well
browned. Peel and cut into strips lengthwise. Arrange on a plate, interspersed with the pimento strips.
Sprinkle with the olive oil, salt and black pepper. Serve with hot whole grain bread or crusty bolillos.
Sopa de Nopal (Cactus Soup)
8oz can nopalitos
1 quart boiling salted water
1/8 tsp baking soda
2 whole cloves garlic
1 small onion, sliced
2 lb green tomatillos, roasted in a skillet
1 quart water
1 chipolte chile
1/2 tsp marjoram
Method
Roast the tomatillos in a skillet for 5 minutes, turning occasionally. Blend the tomatillos with the garlic an
1 cup of the water. Strain and add the nopalitos, the chipolte chile, plus 3 more cups of water. Add the
marjoram, bring to a boil and salt to taste. Serve with tortillas warmed in a dry skillet, wrapped in a cloth
napkin.
Crema de Aguacate con Tequila (cold cream of Avocado with Tequila)
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