Are you looking for a vibrant light yellow, turmeric free and delicious vegan frittata? this is your lucky day! I’ll show you how to make a delicious vegan frittata with a great consistency and taste!

Frittatas are a very common Italian dish made with eggs, vegetables and some meat. For this recipe we are using tofu with veggie stock powder and other spices to give it an “egg like” taste and a great combination of vegetables to make a delicious recipe!

If you are looking for something that “tastes like the real frittata” this is not a recipe for you :). I think this recipe tastes great and my Mexican family aproves lol so, if you want to try something new, keep reading!

For the vegetables, I’ve put specific measures that I use, but you can really add anything that you want. The key is not to leave your pan with at least 25 % of space for the tofu. Consider I am using a 26cm pan!

Some vegetables to consider are:

• Cherry tomatoes
• Spinach
• Mushrooms
• Peppers (red and orange give more taste)
• Roasted carrots
• Peas
• Broccoli
• Kale

Serving sides

Suggestions to serve this frittata:

• Avocado slices
• Sprinkling some chopped basil on top
• Adding tabasco sauce
• Your favorite bread (a toast is great!
• Vegan butter

Storing the vegan frittata

• You can keep it on the fridge for about 5 days
• If you freeze, you can leave it for about 3 months. It won’t come out the same though! so consider doing this only if you really need it
• It actually tastes better after a day, because the vegetables infuse the tofu. Remember that Tofu is quite bland, so it absorbs flavors
• Eggless frittata

Vegan frittata without tofu?

Yes! you can follow Vegan Richa’s recipe for a frittata with chickpeas

Amazing tofu recipes

• Mexican tofu scramble (huevos revueltos a la Mexicana)
• Tofu sour cream
• Tofu chipotle salad
• Tofu with almond sauce

We hope you love this recipe as much as we do , it’s:

Easy, vegan and delicious!

A no egg, no turmeric frittata

Healthy and low calorie, low fat!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Vegan frittata

Easy and delicious recipe for a vegan fritatta

Course Breakfast, Dinner, Lunch

Cuisine italian-inspired

Keyword frittata, Vegan

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 2 people

Calories 250kcal

Cost 10

Equipment

• Blender

Ingredients

• 400 g Firm tofu I like cauldron
• 1.5 teaspoon Veggie stock powder
• 2 tablespoon Yeast flakes
• 1/2 Red pepper
• 1/2 Orange pepper
• 1/2 Green pepper
• 1/2 Chopped onion
• 2 Minced garlic
• 300 g Muchrooms
• 1 tbsp Olive oil I like using extra virgin
• 1 teaspoon Chipotle flakes Optional
• 100 ml Water

Instructions

• Chop all the veggies however you prefer. I chop them in smal squares so they are easy to eat
• Preheat the oven at 140 degrees celsius or 284 fahrenheit
• Add the olive oil to the pan, and then the veggies, let them sautee for about 10 minutes at medium fire
  
• Meanwhile, blend the firm tofu, water, the veggie stock powder and the yeast flakes. Add the chipotle flakes if you want to make it a little spicy! You may need a bit more of water, or a bit less, you basically have to add water little by little to allow the tofu to become liquid!
• It has to blend completely and look like a dense liquid. It will look mostly white, but once cooked it will have a light yellow color
  
• You will need to cook this in the oven, so, if your pan cannot be put into the oven, you will have to move your veggies from the pan into a recipient that can be put in the oven
• Pour the dense liquid into the pan (or the recipient you are using in the oven). Make sure you mix everything well, otherwise the veggies at the bottom will be a bit problematic!
• Once everything is mixed, put it in the oven and let it be for about 40 minutes. But keep a close eye after 20 minutes! some ovens are way stronger and might burn the frittata
• Let it cool down for 5 minutes so it get more solid and use a wooden spoon to cut it
• Enjoy!
  

Video

https://youtu.be/mUXRg3U5_Js

Notes

• Use firm tofu! extra firm or silken tofu might not work as good or too liquid for this recipe
• You can try to add just a teaspoon of psyllium husk to make it a bit more solid, but this is rarely neccesary
• Make sure you add just enough water for the tofu to be blended. If you add too much, you will end with a “liquid” frittata

The post Vegan frittata appeared first on Natural goodness | Fuss free recipes everyone can make.

If you came to Mexico and didn’t tried pambazos, oh dear! you will know now what you missed! or if you are looking for a recipe for this dish, this is your lucky day. Pambazos are easy to make and yet they are absolutely delicious!

They might not be the most handsome food to take glamorous pics, but trust me, they are delicious!

What are pambazos?

Pambazos are a very common street food in Mexico, it is an antojito. This is particularly true in Mexico city, but, actually, they are originally from Xalapa, Veracruz.

Let’s make pambazos!

Ingredients

• 2 Teleras Kaiser rolls if you are not in Mexico
• 2 cups diced potatoes
• 7 oz (200 g) Vegan/vegetarian chorizo I like Sabori from Parma brand or make your own
• 1 cup shredded lettuce
• 2 tbsp Tofu sour cream
• 1/4 cup Crumbled cheese
• 5/4 cup Guajillo sauce Make it or buy it
• Pam Or just use canola oil or some sprayed oil

Start by dicing the potatoes into small cubes, spraying with oil a pan, and adding the diced potatoes into the pan:

The potatoes will need about 25 minutes to cook completely, do the following steps meanwhile

In another pan, place the guajillo sauce at a medium heat

Open the kaiser rolls

Bath them in the sauce and remove them from the pan with a wooden spatula. You can add a lid for a minute or so if you want to soften them

After 20 minutes from having the potatoes cooking, keep stirring them until they are ready

Mix the remainder of the sauce with the chorizo and the potatoes

Chop the lettuce

Add the chorizo with the potatoes and the lettuce to the telera or kaiser roll. Then also add your favorite cream and crumbled cheese!

Enjoy!

Recommendations

You can buy the sauce or you can make it. To make the sauce:

Soften for 10 minutes 3 – 4 guajillo chilies in 2 cups of boiling water

Blend the chilies with 1/2 a can of tomato sauce without any added flavor and a pinch of salt. Feel free to add a garlic clove, and a pinch of oregano. Voilá!

You need to eat the pambazo immediately because they don’t taste well cold!

I like the vegan chorizo from Parma. Not sure why they label it as vegetarian, I can’t see any vegetarian ingredient! if you find why, let me know! Another great and completely vegan option you can order from Amazon is cacique soy chorizo.

My favorite

If you want more antojitos, how about trying our recipes for tamal de elote dulce? or sopes?

We hope you love this recipe as much as we do , it’s:

Mexican
Can easily be vegetarian/vegan and still be delicious!
Easy to make and very filling!
Healthy (ish) if you use tofu sour cream and limit your intake to one

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Pambazo

Traditional recipe for a Mexican pambazo

Course Dinner, Lunch

Cuisine Mexican

Keyword Pambazo, vegetarian pambazo

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

0 minutes minutes

Total Time 45 minutes minutes

Servings 2 people

Calories 470kcal

Cost 6

Ingredients

• 2 Teleras Kaiser rolls if you are not in Mexico
• 2 cups Diced potatoes
• 7 oz Vegan/vegetarian chorizo I like Sabori from Parma brand, or make your own. 7 oz is 200g.
• 1 cup Shredded lettuce
• 2 tbsp Tofu sour cream
• 1/4 cup Crumbled cheese
• 5/4 cup Guajillo sauce Make it or buy it
• Pam Or just use canola oil

Instructions

• Dice the potatoes and add them to a non-stick pan at high-heat with sprayed oil or the oil. You'll need to move them constantly with a wooden spatula
  
• The potatoes will need about 25 minutes to cook completely, do the following steps meanwhile
  
• In another pan, place the guajillo sauce at a medium heat
  
• Open the kaiser rolls
• Bath them in the sauce and remove them from the pan with a wooden spatula. You can add a lid for a minute or so if you want to soften them
  
• After 20 minutes from having the potatoes cooking, keep stirring them until they are ready
• Mix the remainder of the sauce with the chorizo and the potatoes
• Chop the lettuce
• Add the chorizo with the potatoes and the lettuce to the telera or kaiser roll. Then also add your favorite cream and crumbled cheese!
• Enjoy!
  

Video

https://youtu.be/_2LVW9bjpHM

Notes

• Tofu sour cream works best in my opinion, but you can also try it with cashew cream
• Guajillo chilies are not very spicy, but if you are not used to the heat, it might feel too spicy!

The post Pambazo appeared first on Natural goodness | Fuss free recipes everyone can make.

Do you miss picadillo as a Mexican? miss no more! this easy and healthy Mexican vegan picadillo is super easy to make and it is delicious! Mexican approved (myself and my family!)

Disclaimer: This post has affiliate links that help me to earn a small commission at no cost to you.

How do I pick the best soy mince?

My favorite brand, if you are visiting from the US, is Now Foods Textured Soy Protein Granules. Just make sure the chunks are “small” do not buy big texturized soy for this recipe, it will not feel the same. I prefer organic brands as well, but it is up to you to decide

Making vegan picadillo

OK, so let’s get this started!, get your ingredients

• 7 oz Textured soy 
• 2 medium-sized Potatoes
• 4 tbsp Tomato puree
• 7 oz Mix of carrot, peas
• 1 medium-sized Garlic clove
• 1 medium-sized Onion We like purple ones!
• 1/2 teaspoon Crushed oregano Optional
• 2 tbsp Olive oil Optional
• 1 cup boiling water
• 1 teaspoon Veggie stock Called bouillon as well

Put the pan at medium fire and add the oil in case that you are using it, add 6 tbsp of water if you are not.

Chop the onion and add it to the pan. Let it caramelize for about 3-5 minutes

Meanwhile, mince the garlic and add it to the pan

Dice the potatoes and add them to the pan

Add the peas and carrot mix

In a separate bowl, mix the boiling water with the veggie stock

Once it is integrated, add the tomato paste and also mix it

Add the texturized soy and the the mix of tomato paste, veggie stock and water to the pan

Let it cook for about 20 minutes until the texturized soy is soft and the potatoes are cooked. Cover with a lid to speed up the process.

Enjoy!

We hope you love this recipe as much as we do , it’s:

Very filling!
Ideal for tacos and tostadas
Mexican inspired
A great meat-free picadillo

Are you into Mexican recipes? how about trying these entomatadas!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Vegan picadillo

Vegan version of the traditional Mexican picadillo!

Course Breakfast, Dinner, Lunch

Cuisine Mexican

Keyword Natural Goodness recipes, Picadillo, Vegan picadillo

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

0 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 490kcal

Ingredients

• 7 oz Textured soy Check recommendations
• 2 medium-sized Potatoes
• 4 tbsp Tomato puree
• 7 oz Mix of carrot, peas
• 1 medium-sized Garlic clove
• 1 medium-sized Onion We like purple ones!
• 1/2 teaspoon Crushed oregano Optional
• 2 tbsp Olive oil Optional
• 1 cup Boiling water
• 1 teaspoon Veggie stock Called bouillon as well

Instructions

• Put the pan at medium fire and add the oil in case that you are using it, add 6 tbsp of water if you are not
• Chop the onion and add it to the pan. Let it caramelize for about 3-5 minutes
• Meanwhile, mince the garlic and add it to the pan
• Dice the potatoes and add them to the pan
• Add the peas and carrot mix
• In a separate bowl, mix the boiling water with the veggie stock
  
• Once it is integrated, add the tomato paste and also mix it
  
• Add the texturized soy and the the mix of tomato paste, veggie stock and water to the pan
• Let it cook for about 20 minutes until the texturized soy is soft and the potatoes are cooked
  
• Enjoy!
  

Video

https://youtu.be/pD7ZaFcUANg

The post Vegan picadillo appeared first on Natural goodness | Fuss free recipes everyone can make.

Gordita is a traditional “antojito” recipe in Mexico. They are super easy to make and you can fill them with various savoury food! join me to make this easy recipe!

What is a “gordita”?

Gordita is a Mexican antojito made from masa harina. You make a masa similar to tortilla masa, but then you chame a circular and thick “tortilla” but a bit smaller. Then you cook it, open it and fill it with savoury food, such as refried beans.

There are many variations around Mexico, I am suggesting to make a “healthy version” by avoiding the need to fry them, but feel free to fry your gorditas! I just really think that there is something very special about gorditas without oil as well!

What is the difference between a chalupa and a gordita?

A bit more of story: gorditas are not chalupas! a lot of people ask me about this because, well, Mexico uses corn for a thousand dishes . “Chalupa” is the name of a boat and chalupas have the chape of a boat and are filled also with beans and other things, but nooo they are not gorditas.

Are gorditas and pupusas the same?

Also, gorditas are not pupusas! pupusas is a dish found in El Salvador and Honduras (let’s not start a religious discussion about who made it first, please!), and the filling is stuffed within the pupusa, instead of introduced later like with gorditas. Also, gorditas are not arepas! arepas are commonly found in Venezuela and Colombia, and I think the filling is put before cooking the arepa.

What is the difference between sopes and gorditas?

Sopes tend to be similar but they are not filled, they have the edges shaped similar to “pizzas” because they usually put stuff on top of the sope, like beans, cream, lettuce, etc. Here’s a picture showing Mexican sopes:

Yes, all of these dishes are similar because Latin America has found a 1000 ways of use cornflour! but every country makes the dishes fit in their traditional food and culture :).

What I love about food, is that it brings people together in a way that very few things in life do! so, let’s make gorditas, shall we?

Making gorditas

Get your ingredients:

• 1/2 cup Masa harina. Maseca is best, but I actually used Pan which is also really good!
• 3/4 cup Warm water You may need more, check pictures to get the right consistency
• 1 teaspoon Veggie stock powder Optional
• 3 tbsp Canola oil

Combine the water with the veggie stock, then add the masa harina

Add more water or masa harina if needed, this is how the consistency should look like

Pre-heat a pan at medium-high and add the oil if you are using it!

Shape the gorditas with your hands. You don’t really need a tortillera!

Put the gorditas in a non-stick pan, you probably can fit around 4 hand-sized ones. Using a lid will help so they cook quicker

Let them cook for about 10 minutes. Check them so they don’t burn! and then flip them and leave them to cook for another 10 minutes.

Use a knife and cut them from the center

Add your favorite filling! check the recommendations in the recipe. I love them with refried beans and tofu scramble!

Enjoy!

We hope you love this recipe as much as we do , it’s:

Very easy and healthy (if you don’t fry them!)
One of the most traditional Mexican recipes!
Super customizable, just add your preferred filling!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Gordita

Out version of the traditional Mexican recipe: gordita!

Course Dinner, Lunch

Cuisine Mexican

Keyword gordita, mexicanvegan

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 200kcal

Cost 3

Equipment

• Non-stick pan

Ingredients

• 1/2 cup Masa harina Maseca is best, but check recommendations
• 3/4 cup Warm water You may need more, check pictures to get the right consistency
• 1 teaspoon Veggie stock powder Optional
• 3 tbsp Canola oil

Instructions

• Get your ingredients
  
• Combine the water with the veggie stock, then add the masa harina
• Add more water or masa harina if needed, this is how the consistency should look like
• Pre-heat a pan at medium-high and add the oil if you are using it!
• Shape the gorditas with your hands. You don't really need a tortillera!
  
• Put the gorditas in a non-stick pan, you probably can fit around 4 hand sized ones. Using a lid will help so they cook quicker.
  
• Let them cook for about 10 minutes. Check them so they don't burn! and then flip them and leave them to cook for another 10 minutes.
• Use a knife and cut them from the center
  
• Add your favorite filling! check the recommendations in the notes. I love them with refried beans and tofu scramble!
• Enjoy!
  

Notes

• Gorditas are normally fried, but, friends, they honestly taste amazing even without the oil! give them a try!
• You really need a non-stick pan if you are not using oil!
• The veggie stock powder will give them a bit more flavor, but honestly, it is not necessary, there is something magical about fresh-made gorditas anyway!
• Fillings:
  • Refried beans
  • Tofu scramble
  • Vegan chorizo
• Toppings:
  • Sunflower sour cream or tofu sour cream
  • Mexican salsa roja or salsa verde

The post Gordita appeared first on Natural goodness | Fuss free recipes everyone can make.

Tortas de papa is a traditional Mexican recipe that some think it is difficult, but, actually they are super simple to make! I made a vegan version of this recipe, because I particularly don’t like egg in potato patties and also because it was yet another experiment with psyllium husk!

Are you into Mexican recipes? look at our tamal de elote recipe or our sopes!

What are “tortas de papa”?

Tortas de papa (potato patties) is a very traditional Mexican street food. You will find them everywhere! they are so simple, yet so delicious and easy to make!

Traditionally, they’ll be made with eggs and a lot of times with some cheese. I wanted to make a vegan version, and I think they are very amazing! if you miss the cheese, and you are vegan, I suggest you add some vegan mozzarella to the recipe!

Let’s make potato patties! (tortas de papa)

So first get your 7 ingredients:

4 medium sized potatoes
2 tbsp vegan butter (we love Vitalite!)
2 tbsp all-purpose flour (I actually use spelt flour, feel free to do so)
1 teaspoon psyllium husks
1 teaspoon salt
1 teaspoon black pepper
1 tbsp olive oil or corn oil, or just butter, to coat the patties when roasting them or frying them

Put the potatoes to boil at medium fire. Leave them for about 30 minutes, but be mindful! check them at 20 minutes, if you can easily introduce a knife, they are ready. You don’t want to overcook the potatoes, they’ll make the patty a bit less solid (which is definitely not cool!)

Let the potatoes cool down or drain them and run cold water. This will make it easy to manage them. Once they are “cold enough”, peel them and mash them in a bowl.

Start by mashing potatoes, salt, pepper, and butter

Then add the psyllium husk, flour and integrate well

Form the patties and put them in an oven tray. You can also fry them in a pan at medium fire, just make sure the pan is very anti-adherent!

Add some oil to the patties using a rubber spatula

Put them in the oven for about 20 minutes at 200 degrees Celcious or 392 Fahrenheit. And yes, I don’t flip them! if you coat all the patty well, you shouldn’t need to flip them. Note that if you use a pan, you do need to flip them!

Enjoy!

We hope you love this recipe as much as we do , it’s:

A very traditional Mexican recipe
A vegan version of “tortas de papa” (vegan potato patties)
Easy to make and very delicious, you can also customise it!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Tortas de papa

A vegan version of this traditional Mexican recipe for tortas de papa!

Course Breakfast, Dinner, Lunch, Snack

Cuisine Mexican

Keyword Mexican Vegan, Potato patties, tortas de papa

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

0 minutes minutes

Total Time 50 minutes minutes

Servings 2 people

Calories 350kcal

Cost 4

Ingredients

• 4 Medium-sized potatoes
• 2 tbsp Vegan butter
• 2 tbsp All purpose flour You can use spelt flour as well
• 1 teaspoon Psyllium husks To hold them together
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tbsp Olive oil To coat the patties or just use more butter!

Instructions

• Put the potatoes to boil for about 30 minutes at medium heat. When you can introduce a knife "easily" you know they are done. Don't overcook it! it will make the patties a bit sluggish
  
• Leave the potatoes to cool down, or if you are very hungry like me, just run some cold water over them and remove the skin! You can fry it separately if you don't want to throw it away)
• Put the potatoes in a big bowl and mash them
  
• Integrate first the butter, pepper, and salt
• Continue with the psyllium husk and flour
  
• Form the patties and put them in an oven baking tray
  
• Coat them with oil or butter
  
• Put them in the oven for about 20 minutes at 200 degrees Celcious or 392 Fahrenheit
• Enjoy!
  

Video

https://youtu.be/xb0zjZwQN9g

Notes

• These are as delicious as the normal potato patties that use egg! I would say that I like them even more as I don’t like the flavor of egg mixed in a pattie
• You can add your own toppings, I normally love to mix them with some coriander, chopped tomato or cucumber, etc
• Calories depend on the size of the potatoes and the specific flour/butter/oil you use!

The post Tortas de papa appeared first on Natural goodness | Fuss free recipes everyone can make.

Tamales, oh tamales! Keep reading for the easiest and delicious 5 ingredient tamal de elote dulce recipe that you’ll ever find!

Into Mexican desserts? make sure you try Chamoy! Into desserts in general? check all our desserts here!

This post has some affiliate links from where I can earn a small comission at no cost for your. This helps me to keep creating great content for you!

Tamales are one of the most traditional Mexican dishes. You find them everywhere, and there are a lot of variations! One of my favorite are tamal de elote dulce. It is a dessert like tamal, used for breakfast, dinner, or simply as a snack. If someone is angry at you, make them some tamales and they’ll get happier (or at least, that’s what my grandma used to say :P).

A lot of people think that they are difficult to make, and that they can take a lot of time. This is because the most traditional way to make them involves using corn husks and a big “tamalera” which is a huge steamer. But you know how we love to break the rules and make things easier! so, by making a small batch (who needs 50 tamales anyway?) you can get this done in about 40 minutes! Follow us to know how to make tamal de elote dulce!

Let’s make tamal de lote dulce!

Get your ingredients:

• 5 cups of sweetcorn kernels (about 6 sweetcorn ears)
• 1 1/4 cup of cornflour. If you are in the US, this is my favorite. Just make sure you buy one that is actually corn flour and not “masa harina” or white corn flour. It has to be yellow corn flour!

• 1 cup of vegan butter (Vitalite is my favorite, feel free to use any butter that works for you)
• 1 cup of agave syrup or any other sweetener. To be fair, sweet corn is very sweet, so, perhaps start with 1/2 cup and add more if you need it. This one is my favorite from Amazon.

• 1 teaspoon baking powder
• 1 tablespoon ground cinnamon (Optional)

First. start by removing the end of the corn and the husks to facilitate removing the kernels

Keep the husks if you want to use them to steam the tamales. Put them in hot water to make them more manageable.

Put the corn straight and cut it with a sharp knife on a cutting board. Or even better, use a large bowl and remove the kernels inside the bowl. Trust us, people living with you will thank you for this. If they get angry about any mess… just give them some tamales, it is proven to make people happier!

Blend the corn kernels in a blender or a food processor. Here you should not blend them for like ages! maybe 30-40 seconds at medium speed, we do want to feel the kernels when we eat the tamal! a food processor would work better than a blender, but as you can see, I used my Nutri Ninja, without any issues!

Melt the butter and integrate the corn flour, vegan butter, agave syrup, baking powder and cinnamon in a bowl

Now add the blended sweetcorn kernels. I find it easier to do it in a pot at a low fire, but it is up to you, integrating everything in a big bowl also works!

Add the tamal dough to the husks or use aluminum foil or parchment paper to create rectangular tamales. I use about 8 tablespoons per tamal, if you want to use the corn husks to make them look like the tamales you would eat in Mexico, go ahead! I personally find that a bit more difficult, and I know that in some places it is not easy to find the corn with the husks! so I tried wrapping them in parchment paper and aluminum foil and it worked just fine!

Put them in a steamer. Note that you do not need a fancy tamalera for this a normal steamer will work!

Make sure you cover the steamer and let them cook for about 25 minutes. Check them at 15 minutes! we don’t want overcooked tamales. I know some recipes call for more than 1 hour. But this heavily depends on your steamer, and the strength of your stove. You know they are ready when the dough is solidified and it does not stick to the husk or the parchment paper, so check them periodically!

Unfold, fall in love, and prepare to eat!

Enjoy!

Also, hello rectangular tamal de elote dulce:

Tamales FAQ

• Can I use parchment paper to make tamales? Yes, and also aluminum foil
• How much dough do I put? As much as you want! OK no… I put about 8 tablespoons for each tamal, that’s a “small tamal” but I like them small so I can eat like 10
• What’s the best vegan butter? I love Vitalite I hope they have it where you live!
• How to reheat tamales? You can put some drops of water on top of it and put it in the microwave for about 40 seconds, or in a pan at a medium fire
• Can you freeze tamales? Yes, but they will not be the same. They should last months in the freezer!
• How long will they keep in the fridge? About a week! but after 2-3 days, they’ll become drier, just add some drops of water and put them in the microwave if this happens

We hope you love this recipe as much as we do , it’s:

Just like the original recipe of tamal de lote dulce! but vegan!
Simply delicious for breakfast, lunch, dinner, as a dessert!
One of the most traditional Mexican recipes!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Tamal de elote dulce

The easiest way to make Mexican tamales!

Course Breakfast, Dessert, Dinner, Lunch, Side Dish

Cuisine Mexican

Keyword Tamales, Vegan tamales

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

0 minutes minutes

Servings 20 people

Calories 250kcal

Cost 15

Equipment

• Blender

Ingredients

• 4 cups Sweetcorn kernels Approx 5 ears of seetcorn
• 1 1/4 cup Corn flour
• 1 cup Vegan butter
• 1 cup Agave syrup Or another sweetener of your choice
• 1 teaspoon Baking powder
• 1 tablespoon Ground cinnamon Optional

Instructions

• Cut the end of the corn and remove the husks
• If your corn had husks and you want to use them to make the tamales, put them in a big bowl of hot water. This will make them much more manageable when adding the tamal dough!
• Using a knife, remove the kernels by putting the corn standed up in a large cutting board, or preferably inside a big bowl to keep the kernels from going all over the kitchen. Trust us, people living with you will tahnk you for not making a huge mess! (although offering them tamales can alleviate any issues if they get angry at the mess)
• Blend the sweetcorn kernels for about a minute. If you have a food processor, it will also work. The trick is not to blend them too much! we want to feel the corn kernels when we eat the tamal!
  
• Meanwhile, integrate the cornflour, butter, agave syrup baking powder and cinnamon in a bowl
  
• Integrate the sweetcorn kernels with the dough. You can do it in a pot at a low fire to facilitate the process
  
• You can use corn husks to wrap the tamales and prepare them for boiling. If you don't have them, feel free to use parchment paper or aluminum foil. Whatever method you use, the key point is to wrap them very well so the dough don't get moist from the steamer! Add about 8 tablespoons to make each tamal
  
• Put the tamales in a steamer. Yes! you don't need a fancy tamalera for this!
  
• Make sure you cover the steamer!
  
• Let them cook for 25 minutes. Check them at 15, just to make sure they don't overcook!
• Enjoy!
  

Video

https://youtu.be/xXFWK2SzCO4

Notes

• Only 5 ingredients are the base! if you don’t live in Mexico, this recipe will suit you very well, because it does not require a tamalera and I even tested if you can make them without wrapping them in corn husks!
• Yep… they are calorie-heavy! It also depends a lot on the size of the tamales that you make. I am putting a very rough estimate of calories due to this
• This is my favorite vegan butter, it tastes sooo good! I hope you can find this or a good one near you

The post Tamal de elote dulce appeared first on Natural goodness | Fuss free recipes everyone can make.

This easy vegan pesto is nut-free, dairy-free, cruelty-free, cheap, and delicious! I really enjoyed the taste, I think it really goes great with pasta!

I remember trying pesto in Italy and it is one of those things that are sooo amazing that you really want to know how to make it!

Some friends asked me recently if it was difficult to make and when I researched, it turns out to be SO easy to make, that I decided to make a vegan version, and because I love saving money, I even decided to try it with cheap sunflower seeds. The result is really really good! let’s make some pesto my friends!

Let’s make vegan pesto

Get your ingredients

Start by blending the sunflower seeds, the oil, the water and the garlic

Add everything except 1/5 of the basil if you want “to feel the bits” and blend for another minute.

Add the reserved basil and pulse for about a minute until you get the desired texture:

Enjoy!

Recommendations

Quantities are for an oily pesto (yes… let’s indulge with fat if we are going to sin, let’s do it properly, shall we?) but feel free to use less oil, or make it oil free and add more water, reduce. the oil, the seeds, or whatever. Basil has a strong flavor in my opinion, so, I would not use too much of it! I would rather add more water or lemon juice.

Nutritional yeast can cause facial blushing if you eat too much! so easy on it. It is delicious and makes everything super cheesy, but we have to be careful! especially if you are not used to eat it!

This recipe keeps well in the fridge for about a week, or in the freezer for months!

For substitutions: obviously, feel free to use pine nuts, cashews, almonds, or walnuts instead of sunflower seeds. I love sunflower seeds, and I think they go great with this recipe. Feel free to use some coriander as well, or to add or reduce the garlic quantities! I think I like it a bit more garlicky than normal, but feel free to experiment, and let me know your results!

Also, if you want to make a vegan pesto without nutritional yeast, you can use 1 tbsp of white miso paste to give it a bit of a cheesy, cultured flavor, characteristic of cheese.

If you want to make this WFPB compliant, skip the oil, and add the same quantity in sunflower seeds, and make your own broth. If you remove the yeast flakes, this will be a raw vegan pesto recipe!

Also, please note that for Whole30, sunflower seeds are not encouraged, so you’ll have to reduce the portion or skip it.

The original pesto is well known because you “feel the bits” of nuts. and basil, but I am a practical person so I just blend everything and enjoy it. Trust me, I made this recipe 4 times in the last 2 weeks because it is just the best vegan pesto recipe!

What goes great with pesto?

What about a vegan steak? or a dip for sweet potato rounds? perhaps some tofu with almond sauce, as well? Also great with pizza or lasagna!

And, of course, that delicious glass of wine!

We hope you love this recipe as much as we do , it’s:

Nut-free, dairy-free, on a budget, and delicious
Zesty cheesy, and garlicky!
Super easy and ready under 10 minutes!
Goes great with spaghetti or any pasta and some cheeky wine during the weekend
It is a vegan pesto without pine nuts, trust us, you won’t miss them!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Easy vegan pesto

Easy, quick, on a budget and delicious vegan pesto!

Course Appetizer, Dinner, Lunch, Main Course

Cuisine Italian

Keyword dairy free pesto, nut-free vegan pesto, vegan pesto

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 3 people

Calories 280kcal

Ingredients

• 200 g Basil leaves Only the leaves! remove the stems
• 1/2 cup Sunflower seeds
• 1/2 tbs Bouillon powder Known as broth or veggie stock powder. Use homemade for WFPB
• 3 Garlic cloves
• 1/4 cup Olive oil Replace with more sunflower seeds for WFPB
• 1/4 cup Lemon juice
• 3 tbsp Yeast flakes Optional, for cheesiness! substitute with 1 tbsp of miso paste if you don't like yeast flakes!
• 1/2 cup Water

Instructions

• Get your ingredients
  
• Start with blending the oil, water, seeds and garlic
  
• Add everything except 1/5 of the basil if you want "to feel the bits" and blend for another minute.
  
• Add the remaining 1/5 of the basil leaves and pulse, pulse, pulse until you get the right consistency
  
• Enjoy!
  

Video

https://youtu.be/Mi3PHmsce2o

Notes

• Calories are estimated using this tool
• Substitute sunflower seeds with pine nuts for a more “original’ pesto recipe. I really liked it with sunflower seeds though! I have tried with pumpkin seeds and it was not as good. Probably because sunflower seeds have more fat!
• This is freezer-friendly and keeps in the fridge for about a week
• Easy with the pasta and pesto, it is one of those meals that leaves you very satisfied, but at the same time a little bit tired, ideal for those special ocassions or to enjoy it with some wine!

The post Easy vegan pesto appeared first on Natural goodness | Fuss free recipes everyone can make.

My mom use to make spicy tomato soup often because it feels so Mexican, it is easy, and quick to make, it is made of mainly whole foods, it is low calorie, it is made from fresh tomatoes, and you can customize it!

Disclaimer: This post has affiliate links that help me to earn a small commission at no cost to you.

What are the base ingredients of a spicy tomato soup?

Since this is Mexican inspired:

• 1 or 2 spicy chilies
• 10 medium-sized ripe tomatoes
• 1 small onion
• 2 garlic cloves
• 2 tbsp Olive oil (optional)

Yep! those are the 4 base ingredients! I enjoy adding either basil or coriander a little bit of veggie stock powder and sometimes I add a sweet big chili to the soup to give it more flavour.

Spicy tomato soup recommendations

This should cover questions and recommendations to make a great soup:

• Make sure to use ripe tomatoes! otherwise use canned tomatoes as it will not give any depth of flavor. I have used with good success Costco canned tomatoes or these canned tomatoes as well.
• Remove the seeds if they feel too sour for you
• If you don’t like basil, replace it with coriander or other herbs! but this is necessary! it is part of what it gives this soup a good flavor
• Chilies are optional! but since it is a Mexican tomato soup, they are almost a must
• No, this will not taste like Indian tomato soup, you will need to use a different set of spices to make it taste like that
• This soup goes great with some fresh tortillas if you have them, totopos or some rye crackers. You can also add beans, chickpeas, cauliflower rice
• Use definitely fresh basil or fresh coriander. Powdered coriander or basil has a completely different taste!
• How do you store it? This is freezer friendly (last for months) and it keeps for about a week in the fridge
• Garlic needs to be caramelized first! if you mix everything at the same time, it will give a weird flavor to the soup!
• Simmer at medium fire! if you increase the strength too much, you may burn the ingredients (don’t ask how I know this :P)

We hope you love this recipe as much as we do , it’s:

• Spicy and thick tomato soup
• Mainly whole foods, low calorie, made from fresh tomatoes!
• Feels very Mexican!

Like soups or stews? looking to complement this? have a look at these great recipes: vegan split pea soup, vegan soup for cold and cough, high protein bean stew, tofu sour cream, salsa roja, salsa verde.

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Spicy tomato soup

Delicious spicy tomato soup made from fresh tomatoes!

Course Main Course, Side Dish

Cuisine Mexican

Keyword fresh tomatoes, soup, spicy, thick soup, Vegan

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 250kcal

Cost 8

Ingredients

• 10 Medium sized tomatoes
• 1 Medium-sized onions
• 2 Garlic cloves
• 2 Small spicy chilies
• 1/3 cup Basil Coriander also works great!
• 2 tbsp Olive oil Optional (needs to be extra virgin for whole30 compliance, skip for WFPB)
• 1 tbsp Lime juice
• 1 tbsp Vegan stock powder Optional (check compliance if you are under whole30, use homemade for WFPB)
• 1 Sweet chili or pepper Optional

Instructions

• Make sure you have all the ingredients
  
• Add the 2 tbsp of olive oil to a pot at medium fire or 1/4 cup of boiling water if you are not using oil
• Chop the onion in little pieces, mince the garlic, mince the spicy chili and the sweet chili
• Add the onion, garlic and chilies to the pot. Note that the garlic needs to be caramelized before adding the tomatoes! otherwise it will give a weird flavor to the soup!
• Chop the tomatoes and chili in little squares. If you don't like the sourness of the seeds, remove them, but you will need other 4 tomatoes to make a good portion
  
• Once the onion and the garlic caramelize, add the tomatoes to the pot
  
• Wait for about 5 minutes and start mashing the soup
• Chop the basil in little pieces and add it to the pot and let it simmer for about 15 minutes. It is very important to do it at medium fire to avoid burning the ingredients!
• Enjoy!
  

Video

https://www.youtube.com/watch?v=E93lDi8xSXM

Notes

• Calories are approximate
• This is a soup made from fresh tomatoes. You may substitute with canned tomatoes, but it will not have the same flavor, the tomatoes need to be ripe and in season! if not, using canned tomatoes is preferable
• Tomato seeds can make this a bit sour from some people’s taste. Remove them but make sure you include at least other 4 tomatoes to have a good portion for 2 people
• Basil can be substituted with coriander or other herbs!
• You can combine this with lentils/chickpeas for a complete meal
• It freezes well for months, and in the fridge, it lasts for about a week

The post Spicy tomato soup appeared first on Natural goodness | Fuss free recipes everyone can make.

Looking for ways to use the vegan mozzarella I had, I decided to make a green pasta sauce! You will love this healthy, easy, cheap and under 30 minutes recipe, it is the right answer to how to make broccoli tasty and how to make spinach tasty! And of course… how to include more greens into your diet!

I made this great recipe for green pasta because it reminds me of a similar one, my mom use to make when I was a kid . If you enjoy all things pasta lol make sure you check our recipe for an easy red pasta sauce.

For those curious… the sausages are obviously vegan, I enjoy buying from time to time Tofurky sausages. They are delicious and healthy!

Spinach benefits

Spinach… I love to have it 2-3 times per week. I am not a health expert but let’s be curious, shall we? these are some of the benefits according to Healthline:

• It is full of vitamins (A, B6, B9, C, E, K1) and minerals (iron, calcium, potassium, magnesium)
• Oxidative stress reduction due to antioxidant components
• Eye health due to lutein and zeaxanthin
• Cancer prevention
• Aids in blood pressure control and reduce the risk of heart disease

Broccoli benefits

There is a very good reason for your mom to tell you to eat your broccoli! but don’t believe me, believe the experts at Healthline who wrote a full article about this. I am summarising the benefits here:

• It has a vitamin A, B9, C, K and minerals like potassium, phosphorus, selenium
• Antioxidants that offer offer benefits such as reduced blood sugar, colesterol, and chronic disease
• Protects against certain cancer (breast, prostate, gastric, renal, to name a few)
• Due to the fiber contents, it helps with a healthy digestion and reduced constipation
• Due to the bioactive contents, it might help to slow mental decline

This recipe is

• Healthy, filling, delicious, with 3 of your 5 a day! (spinach, broccoli, and coriander!)
• To use with your favorite pasta, we love it with wholewheat fusilli and vegan mozzarella
• Nutty flavourful
• The right answer to how to make broccoli tasty and how to make spinach tasty! And of course… how to include more greens into your diet!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Green sauce for pasta

Easy healthy and delicious green sauce for pasta!

Course Dinner, Lunch

Cuisine International

Keyword Green sauce, Pasta, Vegan

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 400kcal

Cost 5

Equipment

• Blender

Ingredients

• 1 Medium sized broccoli
• 150 g Fresh spinach (or 4 defrosted spinach cubes)
• 1 Medium sized onion
• 1 tbsp Vegans tock powder (buillon)
• 3 tbsp Tahini
• 1 cup Soy milk (or any other plant-based milk)
• 2 Medium sized garlic cloves
• 20 g Coriander
• 1 tbsp Olive oil

Instructions

• Make sure you have all the ingredients
  
• Boil the broccoli and the spinach for about 8 minutes in different pots
• Preheat a pan at a medium fire with the olive oil, or with some boiling water
• Chop the garlic and add it to the pan
• Chop the onion and add it to the pan
• Chop the coriander and add it to the pan. At this point the Onion and the garlic should be midway to be caramelized, so add the coriander
• Move with a spatula the coriander, garlic and the onion until the onion and garlic are caramelized
  
• Strain the spinach and the broccoli with cold water to prepare them for the blender
  
• Chop the broccoli
  
• Add all the ingredients, but the plant-based milk to the blender, and blend first at low speed, and increase to high speed, and leave it there for 1-2 minutes
• Scrape the blender with a rubber spatula
  
• Add the plant based milk and blend for another minute or 2 until it is smooth
  
• Enjoy!
  

Video

https://youtu.be/L0y9D0HYx24

Notes

• Easy healthy and delicious!
• The answer to: how to make broccoli taste good? how to make spinach taste good? how to include more greens in your diet?
• Feel free to change tahini with a nut butter, I have tried with cashew butter and it is also delicious!
• Since I am Mexican, I occasionally add two bird chilies to make this spicy! try it at your own rist

The post Green pasta sauce appeared first on Natural goodness | Fuss free recipes everyone can make.

Are you looking for a healthy and ideal recipe to prepare quickly while at home? Simple ingredients and under 10 minutes, no problem! then this recipe is for you!

I make this with frozen spinach and frozen onion, most of the time because it is very convenient and to keep things simple when I am really busy, and I need something healthy and quick!

Just a quick note on frozen spinach: once defrosted, they can have a lot of liquid! so do not put everything together in the microwave if you are trying to use them without defrosting them first.

Is frozen food good for you?

In a nutshell, yes because it is usually frozen quickly when it is already fresh. Some people don’t use frozen food because they think that it is not the healthiest option. My friends, in general, you will need to eat the fruits super fresh and eat them almost the same day in order for them to have a better nutrition profile than frozen fruit.

Ideally, you will try to mix between frozen food and fresh food, but using frozen healthy vegs and fruits is way better than eating junk food meals bought from the supermarket!

Here is a more detailed article from Healthline about frozen vs fresh food.

This recipe is

• Super quick
• Healthy
• Customizable
• Spicy, rich, creamy
• Comforting food!
• Ideal for big reunions or just when you need a quick recipe!
• Delicious with roasted veggies like sweet potatoes and potatoes
• If you like quick recipes, try the summer tofu salad, or the quick chickpea tahini bowl
• Can be made WFPB if you use vegetable broth, minced garlic, and non-processed plant milk

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Quick chickpea curry

Delicious cheap, healthy and easy under 10 minutes recipe for chickpea curry!

Course Dinner, Lunch

Cuisine Indian, International

Keyword curry, easy, healthy food, indian food, Plant based, quick

Prep Time 7 minutes minutes

Cook Time 1 minute minute

Total Time 8 minutes minutes

Servings 1

Calories 450kcal

Cost 5

Ingredients

• 150 g Cooked chickpeas
• 60 g Defrost spinach
• 20 g Defrosted onion
• 1 tbsp Tahini
• 2/3 teaspoon Vegetable stock powder (buillon) Use your vegetable broth for WFPB
• 1/3 teaspoon Garlic powder Use minced garlic for WFPB
• 1/3 teaspoon Your favorite curry powder Make your own curry for WFPB
• 100 ml Soy milk (or any plant-based milk) Use non-processed milk for WFPB

Instructions

• Put the chickpeas, spinach and onion in a bowl
  
• Put the tahini, vegetable stock, garlic powder, curry and milk in a glass jar
• Close the jar and shake thouroughly with your hands
  
• Add the jar mixture to the bowl
  
• Top with some chipotle flakes (optional)
• Put the bowl in the microwave for 1 minute
• Enjoy!
  

Video

https://youtu.be/K1ah3-BmFXo

Notes

• You probably don’t want to use coconut milk for this recipe! tahini with coconut milk taste a bit weird in my opinion!
• If you want to use coconut milk, then, replace the tahini and the curry powder with normal curry paste
• This is a super easy to make and delicious recipe, because it takes 8 minutes to make, there’s not even a need to make it in batch, but you could and it keeps well in the freezer
• I like making my own chickpeas, they are such a game changer!
• You will love it with basmati rice! (although it is quite filling on its own!)
• I have keep this to a bare minimum of ingredients! this goes very well with roasted potatoes, or roasted sweet potatoes, or basically any other veggies you have. You can easily substitute the chickpeas with beans, lentils, rice or just anything, get creative here!

The post Quick chickpea spinach curry appeared first on Natural goodness | Fuss free recipes everyone can make.