Forgive me, I didn’t know that hot soup was reserved for the deep frost of winter and those of us living in sun baked Arizona are out of luck. I prefer to simply omit the beef and I quite enjoy it.This last winter my main desire wasn’t for less temperate weather than we were (allegedly) blessed with, but to be able to pad my bank account with a dollar for every food column I came across written by someone in the snow covered East coast, praising the bone-warming benefits of hot steaming bowls of soup on a blustery winter day.
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I enjoy cooking so much more now, and I often experiment with new ingredients and different types of recipes. I still cook my favorite foods but in vegan versions I eat a lot of grains and legumes, that, of course, I had eaten before, but not often. I am now more conscious of the nutrients my body needs. It wasn’t until 2017, when I had more nutritional information at my disposal, that I decided to stop being a closeted vegetarian and become fully plant-based. I began consuming soy milk or almond milk, but every once in a while I would eat cheese when I was traveling, in restaurants or at social reunions. It was clear to me that consuming cow’s milk was completely unnecessary and in certain cases, it could be harmful to your health.
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Around the same time, late 2010 I watched a video by the activist Gary Yourofsky, this caused a great impact in my life and it was the first time I heard the term “vegan”, but at that moment I didn’t know how to make such a drastic change. I continued to cook for my family as I always had, but when serving the food I would simply not put the meat on my plate, on occasion I would eat fish though. I followed this diet for two months until I accomplished my weight-loss goal, but since I was feeling so great I considered the possibility of becoming vegetarian, consequently, I began to eliminate all meat from my diet.
I could only eat chicken or fish 1-2 times per week.
I began a diet to lose weight which recommended the elimination of all dairy products and red meats. This recipe, which is representing the state of Sonora, is the creation of the talented Natalia Vanegas, and here she is sharing her story with us.Ĭhanging my diet has been a long process, it didn’t happen overnight. With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. Each recipe will be representing one state of the Mexican union. This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Hours of slow simmering produces tender beans and bursting hominy (The real stuff here!! No cans were used in the production of this recipe). Traditionally it is made with beef, but for this vegan version, we are simply omitting it, and believe me when I say that it is equally delicious! What makes this recipe so special is that it’s made in the slow-cooker. It is a dish so local to the state of Sonora that you might not have heard of it before! Served with a splash of lime juice, chopped cilantro, onion, and Chile chiltepin. Gallina Pinta is a beautiful thick stew of pinto beans, hominy, Anaheim Chile, and herbs.
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