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Tag: avocado (page 1 of 4)

Staying in Playacar

obligatory summer toes and pool

Okay, I’ve finally figured out how to break down the rest of these posts from our two week trip to Playa del Carmen. I’ve already covered the resort. This post will be about staying in Playacar hanging out in our condo. Then future posts will cover being out and about. So pics of the condo, food we made and ate there and crappy pics of some of the wildlife.

This part of the trip was kind of a working vacation. We specifically rented a spot that had decent internet. And a pool. Because pool breaks are the best. Oh, and a kitchen so we could cook. We paid a little more for amenities, but then spent less eating out.

playacar condoOne of the banana plants in the backyard.

playacar condo

No, really, bananas and everything.

a condo, staying in playacar

getting work done

pool break

working from the porch

Sunday after we got checked in, we headed to the grocery store. One down side to this space is that there was salt and a carton of orange juice left for us. Usually you can expect some spices, condiments, etc. But no. So we were starting from ground zero.

Sadly, the health food store was closed, so we went to Mega, which is basically Mexico’s Wal-Mart. There’s an actual Wal-Mart, but fuck that. I’m not encouraging that shit.

This first grocery trip, I was mostly concerned with making some staples. Pinto beans, rice, tortillas, avocados, onions, garlic, green vegetables. Oh, and coffee. Non-dairy milk. Tortilla chips. Cereal. Bananas! It was a bitch carrying all this stuff back.

When we got back, I cooked up the whole 1kg bag of pinto beans. First a quick soak, and then simmered them with onions, garlic and dried peppers. These beans lasted the rest of our stay.

pot of vegan pinto beans

Rice I cooked about half a pound at a time and didn’t do anything fancy with it. Just salt to season it.

Oh, let me tell you about the avocados there. The Haas avocados were at least twice the size of ours and they lasted so long! You know how avocados turn brown pretty much the second you put a knife to them here? They lasted days there before a hint of brown. I think most of the produce is grown in the region. So they’re probably just much fresher.

While this place had an awesome kitchen set up, there was no oven. Not a problem, but I kind of wanted cake. Given the circumstances, I didn’t want to buy all the ingredients to make it from scratch. So we got some accidentally vegan cake mix and frosting. But wait, there’s no oven! No oven, no problem! Mug cakes. Combine 2 tablespoons of cake mix with 3 tablespoons of water in a mug, microwave for 1 minute. Slap some frosting on it. Mug cake.

vegan microwave mug cake

Can’t forget breakfast! We mostly had cereal with an occasional peanut butter and banana pizza.

vegan cereal for breakfast

vegan peanut butter and banana pizza

Another day Kevin ended up walking up to the health food store on his own and brought back tofu, vegan  wheat gluten and vegan ham slices. We fried up the wheat gluten in a pan with some onions. It was, okay. A little bit rubbery. I had the same feeling about the ham. It really wanted to be slapped between two slices of white bread with some yellow mustard.

seasoned wheat gluten in mexico

frying up wheat gluten in a pan

The tofu was made a little differently than what we’re used to here. They used citric acid as the congealer, so it had a slight tartness to it. Which was fine, but it’s not the 100% blank canvas of the tofu we’re used to. The texture is also different. More crumbly. It made a fine tofu scramble though. And I’d packed nutritional yeast and black salt, because, vegan.

seasoned tofu in mexico

seasoned tofu in mexico

seasoned tofu in mexico

vegan tofu scramble mexican style

Another convenience food that came in handy was aseptic containers of molé sauce. You can actually find them here at grocery stores with a large Latin American section. So one of our meals was mashed potato enchiladas with molé sauce.

vegan potato enchiladas mole

And then, here are more food pics. We pretty much at the same things just in different configurations.

vegan mexican food bowl

tortilla chips and salsa

inside my vegan burrito

One day the woman minding the property brought a coconut into the backyard. She busted it open and we drank the fresh coconut water. Then she and Kevin peeled out the meat and she gave it to us. I ate that fresh coconut meat like it was candy. So good!

fresh coconut water

Our place backed up to the jungle which ran along a golf course. So we got to see an assortment of animals. And I didn’t get good pictures of any of them.

The coati are reddish animals with pointy faces and masks. They also have a ringed tail. They’re basically raccoons, but not as destructive, at least here.  They would dig in the jungle floor for tasty treats. One time they had three baby ones with them. So cute!

Another animal that we saw last year too is the agouti. Last year someone in our group nicknamed them “scrabbits” because they look like a cross between a squirrel and a rabbit. But more the size of a big rabbit. There was a shy one that would come through the back yard from time to time.

A few times we saw some red deer. We saw both a male and a female at separate times. And apparently there’s a baby too, but we didn’t see it.

There were several different kinds of lizards. Iguanas, a bearded dragon looking thing and then some little geckos. The geckos were inside the house. And they make this noise that sounds like someone rapping on glass with a ring, which was terrifying the first night. There were 2 or 3 in the house the entire time we were there. This little guy lost his tail somewhere.

lizard lost his tail

Oh, one night we were watching tv with the sliding glass door open and a fruit bat joined us. Luckily he decided to go back out without too much coaxing. I do wish I had video of him flying around the house.

And one day there was a turtle in the yard. It just looked like a slider, so it probably used to be someone’s pet.

There were a few pretty birds and then some plain chacalacas that I took to calling jungle chickens. And here is their blurry picture.

common chacalacas

So that’s about it from the condo. Staying in Playacar is really quiet and relaxing. Definitely a different experience than staying in town off the main drag. As you can see, getting vegan food to cook was not a problem. The final post about this trip will be about eating out and our flash flood experience. Hopefully I’ll manage to get it posted before we visit Mexico again.

Vegan BLT Spring Rolls

First things first: do you get the Meatout Mondays email newsletter? If not, you should sign up. Each week they send a recipe along with some other interesting tidbits.

The week that I linked to above had a recipe in it for Vegan BLT Spring Rolls with Avocado. With cashew based ranch sauce. What? Does that not sound like perfect summer food? I thought so and left it in my inbox until I decided to make it.

vegan blt spring rolls

Dealing with rice paper can be a little tricky. But you usually get the hang of it after a roll or two. And if it tears, big deal. You can still eat it, right?

And rolling up spring rolls can be quite the production. There’s definitely a process to it. But these vegan blt spring rolls don’t have as many ingredients as most which makes it go a little faster.

Here’s a video showing you how to work with the wrapper. Bonus: you get another vegan spring roll recipe!

For the tempeh bacon, I just used my own standard smoky tempeh recipe. I guess I should post that some time. There are several commercial vegan bacon products out there like Sweet Earth Foods, Tofurky’s Smoky Maple Bacon, and Upton’s Naturals Seitan Bacon.  Make your own or choose your favorite!

For the dipping sauce, I made the zesty ranch dressing listed in the recipe. It was perfect and we had the leftover dressing on salads. If you want to get a little lazy, Hampton Creek just released their Just Ranch dressing.

vegan blt spring rolls inside shotOh, and if you’re having trouble finding rice paper in your area, you can get it on Amazon. This is one of the brands I pick up at the Asian grocery here.

This recipe made at least 8 rolls. Plenty for a hearty dinner and there were leftovers that I ate the next day for lunch.

These would be a terrific potluck food. Whenever I bring spring rolls to a summer cookout, they are gobbled up. Oh, and these can easily be gluten free!

How about you – do you ever make spring rolls? What are your favorite innards & sauces?

Dinner at Sauced

We keep forgetting about Sauced. But we finally remembered and decided to go with Kevin’s parents. I started off with a lovely cocktail that had muddled avocado in it.

We had a couple of starter munchies. Guacamole with taro chips and tomato jam. The tomato jam look it to the next level.

Oh, whoops. Forgot to grab a pic of the seitan and potato skewers before we started digging into them. So here are some bits and pieces.

Kevin and I both had the Sketti and Neatballs, seitan in a red sauce over spaghetti squash. Destroyed. I need to try making spaghetti squash again.

And this was a brussels sprouts salad with parsnip chips (I think) on top. I’ve seen recipes for raw brussels sprouts salads, but never had one. A+++ would eat again.

For dessert we went over to Irwin Street Market and had some Jake’s Ice Cream. They have a couple of vegan flavors on hand.


Raw chili

This is the chili from Everyday Raw. I can be weird about mushrooms, but the amount of portobello in here is small enough that it didn’t bother me. The texture was a nice mix of crunch and soft and the taste was spot on chili. The recipe made a huge amount. I will try halving it next time I make it. I can only eat so much of strongly acidic foods like this.

Kale salad and bell pepper cheese

Oh, hey, look it’s that garlicky kale salad that I make all the time. This time it’s the center of the meal with added veggies and some avocado to make it more filling.

The little bowl contains Yellow Bell Pepper Pine Cheese from Thrive Foods. We scooped it up with raw pumpkin chips. Crazy good! And this turned out to be plenty of food.

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