Who would have thought that one, sauteed cabbage with lots of cilantro and coriander and cumin makes an excellent topping for nachos; two green peas are a welcome addition to guacamole; and three … vegan cheese really does work well for jalapeno poppers!!! Skeptic? Eh. It’s OK. I know a few myself : )
And so … in honor of Cinco de Mayo, here’s a quick glance at some of my favorite plant-based Mexican recipes, all of which just happen to go extremely well with a side of margaritas.
A tu buena salud!
Vegan Jalapeno Poppers—stuffed with plant-based “sausage” and cheese
No one will believe you when you tell them these are vegan—perfect for grilling or making in the oven.
Bacon-Wrapped Jalapeno Poppers with Vegan Cheese—(because that’s what being a flexitarian means)
Blistering. Yep. That’s the secret to making perfect poppers—and I finally found an amazing vegan cream cheese!
Tequila Lime Shrimp—it only takes a little, but adding the alcohol helps make the spices “stick”
Celebrate National Tequila Day with this amazing recipe—your mouth will thank you : )
Guacamole with Tomatillos & Green Peas—you won’t even know they’re in there (the peas, that is)
A delicious, nutritious and lower calorie option for guacamole. Try it!! You’ll like it!
Vegan Nachos with Sauteed Cabbage—amazing texture, crisp and delicious!
Once you go vegan with your nachos, you’ll never go back! YOU GOTTA TRY THESE!!
Lentil-Stuffed Enchiladas—sounds weird, I know, but you won’t miss the meat filling
The first time I had enchiladas stuffed with lentils rather than chicken or beef, I remember thinking there was NO WAY IN HELL that they would taste good, but this one of my all time fav dishes!!
The Best Fish Tacos—only thing missing is the ocean view
Takes a little planning, but the marinade is soooo worth it! What better way to celebrate National Seafood Month AND National Taco Day!
Chili Rellenos—make them dairy-free & vegan, or not (delicious either way)
The secret to making amazing, vegan (or almost vegan) chili rellenos is the blistering.



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