MEXICAN FUSION
by Roberto Carlos Perez
When cultures intersect, the results can be delicious. Combining flavors, techniques, and ingredients from a variety of sources creates another style entirely. These dishes have decidedly Mexican and/or South American flare, but also impart the familiarity of American comfort foods, like home fries, noodles, and sandwiches. Whether you're planning a pasta supper, a hearty brunch, or a handheld lunch meal, these fusion recipes are sure to satisfy your family and friends with a range of bursting flavor and loads of veggies!
Mexican-American Breakfast
(Serves 6)
Scramble
One 14-ounce tub firm tofu, drained and crumbled
2 Tablespoons water
1 Tablespoon nutritional yeast
2 teaspoons olive oil
1 teaspoon turmeric
One 14-ounce can no-salt-added chopped tomatoes, with juices
2 bell peppers, any color, deseeded and sliced
1 red onion, sliced
2-3 cloves fresh garlic, minced
Salt and black pepper, to taste (optional)
In a large skillet, stir together tofu, water, nutritional yeast, olive oil, and turmeric over medium-low heat. Simmer to combine for 2-4 minutes, then add tomatoes, bell peppers, onions, garlic, and salt and pepper, if using. Turn up heat to medium-high and sauté, stirring often, until all veggies are tender and lightly browned, and all juices are absorbed. Keep warm for serving.
Mexicana Home Fries
2 medium-sized potatoes, scrubbed and cubed
2-3 cloves fresh garlic, minced
2 teaspoons vegan margarine (or olive oil)
1 teaspoon cumin
1 teaspoon achiote powder (or use paprika)
1 teaspoon dried coriander
Salt and black pepper, to taste (optional)
In a large skillet, toss potatoes with other ingredients. Cover with a lid and cook over medium heat about 8-10 minutes until potatoes toast on the outside. Uncover and then cook, stirring frequently, another 8-10 minutes until potatoes are tender and fully browned.
To Serve
Scramble
Mexicana Home Fries
1/2 cup chopped fresh yellow onion
1/2 cup chopped fresh red pepper
1/2 cup fresh chopped tomatoes
Fresh cilantro (or parsley), chopped
Fresh lime wedges
To serve, layer Mexicana Home Fries, then Scramble and top with onion, peppers, tomatoes, and cilantro. Place a lime wedge on the plate.
| Total calories: 219 | Fat: 8 grams |
| Carbohydrates: 23 grams | Protein: 14 grams |
| Sodium: 4 milligrams | Fiber: 5 grams |
No-Lomo Salteado Vegan Burritos
(Serves 4)
Avocado Crème Sauce
1 ripe avocado, peeled and pitted
Juice of one lime (or lemon)
1-3 Tablespoons water
2-3 Tablespoons fresh cilantro (or parsley), chopped
Add all ingredients to a blender and process until smooth. If a thinner sauce is desired, use more water. Can be made in advance and stored in the fridge.
Peruvian-Style Fries and Plantains
Olive oil spray
1 white medium-sized potato, sliced into fries 1 ripe plantain, peeled and sliced into diagonal wedges
Pinch cayenne, to taste (optional)
Salt and pepper, to taste (optional)
Lightly spray fries and plantains with olive oil spray and sprinkle with cayenne, salt, and pepper. To make in an air fryer, set at 375 degrees and air fry for 15-18 minutes, shaking several times to ensure even cooking. To make in an oven, preheat oven to 375 degrees and line a baking sheet with parchment. Place fries and plantains in single layer on baking sheet and bake for 20-25 minutes, flipping once to ensure even cooking. Keep warm to add to burritos.
Burrito Assembly
1 Tablespoon olive oil
1 teaspoon reduced-sodium soy or tamari sauce
12-ounces vegan meatless crumble (gluten-free if desired)
2 cloves garlic, minced
1 red onion, sliced
1 poblano pepper, deseeded and sliced
2 fresh tomatoes, sliced
4 large tortillas (gluten-free if desired)
1 cup prepared or canned black beans, rinsed and then warmed and mashed
In a large skillet, warm olive oil and soy sauce over medium heat, cook vegan crumble about 3-5 minutes, and then add garlic, onions, and peppers. Sauté another 5-10 minutes, until crumble is entirely cooked and vegetables are lightly browned. Time will vary based on crumble brand. At the end of cooking, add tomatoes and stir into mixture, cooking another 1-2 minutes.
Warm tortillas per package directions and set out for filling. Evenly distribute black beans, crumble-veggie mixture, and Peruvian-Style Fries and Plantains over the four large tortillas. Fold up and serve with some Avocado Crème Sauce drizzled over the top.
| Total calories: 470 | Fat: 14 grams |
| Carbohydrates: 61 grams | Protein: 25 grams |
| Sodium: 578 milligrams | Fiber: 14 grams |
Mexican-Inspired Spaghetti
(Serves 8)
Veggie Sauce
1 chayote (or zucchini), peeled, deseeded, and cubed
1 yellow onion, sliced into half moons
One 14-ounce can no-salt-added chopped tomatoes with juices
Two 8-ounce cans no-salt-added tomato sauce
1 jalapeño pepper, minced (or to taste)
1 clove garlic, minced
1 teaspoon cumin
In a pan, combine chayote, onions, and tomatoes.
Sauté over medium heat until chayote and onions become tender, about 6-8 minutes. Add tomato sauce, jalapeño, garlic, and cumin, cooking for another 2-4 minutes to combine flavors.
Crispy Spiced Tofu
One 14-ounce tub firm tofu, drained and cubed
Olive oil spray
1 teaspoon chili powder
1 teaspoon smoked paprika
Lightly spray tofu with olive oil spray and sprinkle with spices. To make in an air fryer, set at 375 degrees and place tofu in a single layer. Air fry for 12-15 minutes, shaking several times to ensure even cooking. To make in an oven, preheat oven to 375 degrees and line a baking sheet with parchment. Place tofu in single layer on baking sheet and bake for 15-20 minutes, flipping once to ensure even cooking.
To Serve
One 16-ounce box spaghetti (gluten-free if desired)
Veggie Sauce
Crispy Spiced Tofu
Fresh cilantro (or parsley), chopped, to garnish
Prepare spaghetti according to package directions. Toss cooked and drained spaghetti with Veggie Sauce and Crispy Spiced Tofu. Serve hot garnished with fresh cilantro.
| Total calories: 326 | Fat: 5 grams |
| Carbohydrates: 54 grams | Protein: 17 grams |
| Sodium: 36 milligrams | Fiber: 5 grams |
Fettuccine Roberto
(Serves 8)
Spicy Peanut Sauce
2-4 arbol peppers, deseeded (Note: can be very spicy)
6-8 guajillo peppers, deseeded
2 cups warm water
1/4 cup peanut butter
2-3 cloves fresh garlic, chopped
1 yellow onion, chopped
1 teaspoon olive oil
Salt and black pepper, to taste, (optional)
Start by pre-warming a pan and toasting the peppers in a pre-warmed pan. Toast each chile about 20 seconds per side, just until fragrant. Don't burn!
Next, place toasted peppers and water in the pan. Bring to a boil, then turn off the heat. Allow to soak for 15-20 minutes; do not drain. Add to a high-speed blender with peanut butter and set aside (don't blend yet).
Over medium heat, sauté the garlic and onions in olive oil with salt and pepper (if using) until just cooked, about 3-5 minutes. Add to blender and purée the sauce until smooth and well combined. If needed, add a little more water.
Return sauce to the skillet and simmer over very low heat to reduce, about 10-15 minutes. The finished sauce should coat the back of a spoon.
To Assemble
One 16-ounce box fettuccine (gluten-free if desired)
Spicy Peanut Sauce
Fresh cilantro or parsley, to serve (optional)
2 Tablespoons vegan Parmesan, to serve (optional)
Cook fettuccine according to package directions and drain. Toss with Spicy Peanut Sauce and garnish, if desired, with a sprinkle of cilantro or parsley and/or vegan Parmesan.
| Total calories: 274 | Fat: 5 grams |
| Carbohydrates: 46 grams | Protein: 9 grams |
| Sodium: 42 milligrams | Fiber: 3 grams |
Al Pastor Cheeseless-Steak Sandwiches
(Makes 6 sandwiches)
Al Pastor-Style TVP Filling
2 cups dry Textured Vegetable Protein (TVP), see note
3-4 cups low-sodium vegetable broth
1/2 cup pineapple juice
1 dried ancho chile pepper, see note (or a pinch of red chili flakes, to taste)
1-1/2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon oregano
2 cloves fresh garlic, minced
1/4 teaspoon clove powder
Add all ingredients to a pot and bring to a boil. Turn off heat and allow to soak, covered, for 5-10 minutes, until TVP becomes soft and most of the liquid is absorbed. Depending on the TVP, not all liquid will be soaked up.
Sandwiches
6 vegan hoagie-style rolls
2 large yellow onions, sliced
2 green peppers, deseeded and sliced
1 Tablespoon olive oil
Al Pastor-Style TVP Filling
2 Tablespoons vegan mayonnaise, to serve (optional)
Avocado Crème Sauce (recipe on page 7), to serve (optional)
If desired, warm rolls in the oven. Preheat oven to 350 degrees and wrap rolls together in foil. Place in oven about 10-12 minutes to warm. Don't leave in longer, or they may get dry.
While warming rolls, sauté onions and green peppers in olive oil in a large skillet over medium-high heat about 2-4 minutes until just fragrant. Add Al Pastor-Style TVP Filling and cook another 4-7 minutes, until everything is lightly browned and cooked through.
Smear 1/2 Tablespoon of vegan mayonnaise (if using) on each warm roll to moisten the sides. Top with a quarter of the onion-pepper-TVP mixture. If desired, drizzle with Avocado Crème Sauce.
Notes: Textured Vegetable Protein is a usually soy-based, dehydrated vegan meat substitute. It comes in many shapes; strips would be best for this recipe. TVP is found in the natural foods aisle in major grocers as well as online. Dried ancho chile peppers have a mild heat. Find them in Latin foods aisles or stores, as well as online.
| Total calories: 328 | Fat: 8 grams |
| Carbohydrates: 53 grams | Protein: 14 grams |
| Sodium: 427 milligrams | Fiber: 6 grams |
Growing up in Astoria, New York and Mexico, and later moving to Pennsylvania, Roberto experienced many cuisines that shaped his vegan repertoire. He likes to incorporate diverse ingredients and cooking techniques into his everyday plant-based meals.
