Eat More Plants: Recipes

Organic Spinach and Vegetable Empanada

By Chef Rogelio Lomán of Jungle Cuisine

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Spinach dough filled with organic vegetables au gratin and vegan coconut cheese. Over seasoned creole bean puree and served with ajillo paste (not spicy). Garnished with dots of creamy avocado and circles of fresh holy leaf, caviar quenelle, and sprouts from our garden.

Vegan variation: seaweed caviar quenelle.


Chlorophyll Dough

  • White masa harina (corn starch)
  • Spinach
  • Chaya (health plant), 
  • Salt
  1. Blend the spinach and chaya with a small amount of water and set aside. 
  2. Combine the white masa harina with the blended mixture until a soft dough is formed.

Empanada Filling

  • White onion
  • Garlic
  • Ghee
  • Italian pumpkin
  • Poblano chili
  • Xilote
  • Poro (leeks)
  • Carrot
  • Vegan coconut cheese
  1. Dice all the vegetables into small pieces using a julienne. If you don’t have a julienne, use a sharp knife and cut into fine cubes.
  2. Sauté vegetables in melted ghee. 
  3. Fold vegan coconut cheese into the mixture.

 Bean Purée

  • Black beans
  • Onion 
  • Garlic 
  • Hoja santa (savory herb) 
  • Salt
  1. Boil the black beans.
  2. Add the garlic, onion, salt and hoja santa.
  3. Blend bean and spice mixture using an upright blender or a handheld immersion blender.

Ajillo Sauce

  • Onion 
  • Garlic
  • Tomato 
  • Guajillo chili
  1. Prepare the guajillo chiles by deveining and cleaning; set them aside. 
  2. Sauté garlic and onion until fragrant, about two minutes, then add the guajillo chiles and tomatoes. 
  3. Pour in water and bring the mixture to a boil.
  4.  Once boiled, blend the ingredients until smooth and season with salt and pepper to taste.


Assembly and Serving:

  1. Prepare a round empanada by using the dough and filling it with vegetables, ensuring a tight seal by pressing the borders with your hands. 
  2. Fry the empanada in ghee until golden brown, then set it aside.
  3. In a circular dish, spoon a portion of bean puree, followed by a spoonful of garlic sauce.
  4. Place the freshly fried empanada on top. On top of it all, create a base using slices of fresh avocado and add a quenelle of aruvga caviar for a touch of sensory luxury.
  5. Decorate the dish with sprouts, sprinkle totomoxtle on one side, and drizzle some chili oil over the creation. 
  6. Serve immediately and enjoy.

Chef Rogelio Lomán: Born in Xalapa Enriquez, Veracruz, Rogelio discovered his passion for cooking at a young age, delving into the diverse and flavorful world of Mexican cuisine spanning various regions. His early professional success paved the way for him to launch the thriving Jungle Cuisine restaurant in 2019, situated in AZULIK City of Arts amid the lush Mayan jungle. You can follow Rogelio on Instagram and Jungle Cuisine AZULIK on Instagram.

Information on Ingredients

aconitifolius) :A Mayan miracle health plant also known as tree spinach.

Hoja Santa (Sacred Leaf or Mexican Pepperleaf): An herb commonly used in Central and Southern Mexican cuisine. In the United States, it grows in
Florida and California.
Available on Amazon.

Guajillo chile (Capsicum
annuum): A dried dark reddish-brown chile, with a smooth, shiny skin and a fruity, sweet heat flavor.

Totomoxtle: A rare corn material made from the colorful husks. Growing these heirloom corn species restores vital biodiversity.

Avruga caviar: A product
made from herring and other products that is marketed as a caviar.

Plantings Print Annual 2023

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Issue 25 – July 2023

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