Happy Cinco de Mayo!

With a little advanced planning, you can feast on mouth-watering Mexican dishes like it’s Cinco de Mayo every day, without spending hours in the kitchen! Today we’re sharing our favorite Mexican recipes—all given the seal of approval by my husband who was raised on his mother’s wonderful traditional Mexican dishes. I’d like to say I created each one of these myself, but I see no reason to “reinvent the wheel”. Today, (unlike 8 years ago when we began this journey), there are numerous amazing WFPB food bloggers out there that have done a great job providing “better than” options for all our old favorites. I take their base recipes and often modify them (especially if oil, sugar, or salt are called for), and add different veggies and spices to our liking. I hope you will visit the different links I will provide for you here, so you can begin to expand your “recipe box”.

First, let’s check out my take on Chuck’s “Best Damn Vegan Chili” from his website Brandnewvegan.com. We love this site because he has brilliantly figured out healthier plant-based options for so many of our former comfort foods. I always make a few tweeks, but here is his recipe: https://www.brandnewvegan.com/recipes/best-damn-instant-pot-vegan-chili

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Here’s a few of the ways we enjoy these recipes:

  • Enchiladas
  • Tostadas
  • Taco Salad
  • Baked Potato Bar

If you add the taco “meat” to your chili, your meat-lovers will never know the difference!

And be sure to try our favorite Quick Cashew Queso from Mrs. Plant in Texas that we use in place of cheese on everything! http://www.mrsplantintexas.com/2015/05/quick-cashew-queso.html

Chuck’s “Amazing Cauliflower Tacos” (https://www.brandnewvegan.com/recipes/mexican-food/amazing-cauliflower-tacos) are a staple for us, and we make 4 times the quantity of this taco “meat” and freeze it in small containers. We love it in all our Mexican dishes--burritos, tacos, tostadas, enchiladas and on taco salads.

If you buy pre “riced” cauliflower (this was from Costco), it’s easy peasy…

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We bake our chips/taco/tostada shells in the oven
We bake our chips/taco/tostada shells in the oven

Our Cinco de Mayo feast!

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Red and green enchiladas, un-fried Spanish rice, Pinto beans, Salad, guac, No-bake Peanut butter bars

Here’s an easy Spanish Rice recipe: https://www.brandnewvegan.com/recipes/instant-pot-spanish-rice

Vaya con dios Amigos!

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