Happy Cinco de Mayo! In the spirit of this fiesta, I thought I would gather some of my favorite Mexican inspired vegan recipes that I love making again and again…
For my international subscribers not from US and Mexico – Cinco de Mayo in Spanish means “fifth of May”. This is a popular Mexican festival to commemorate the Mexican army’s victory over French forces on May 5th 1862.
Living in Phoenix, close to the Mexican border, I have a fabulous reason to celebrate this festival every year – love MEXICAN food!!!. Cinco de Mayo, for me is about eating chunky guacamole, burritos, nachos, while sipping non-alcoholic margaritas!
Here it is, sharing my healthy and flavorful Mexican inspired vegan dishes. For a simple bite, you can start with this amazingly tasting not to mention gorgeous looking guacamole –
Mexican Chunky Guacamole
2 fully ripe Avocados
1 small chopped Onion
4-5 chopped Grape Tomatoes
1/2 tsp Garlic powder
1 tsp chopped Jalapenos
1 tsp crushed Black Pepper
2 tsp Lemon juice
Few sprigs of roughly chopped Cilantro
Salt to taste
I have few friends who cannot stand the taste of raw avocados, which is very hard for me to digest as I loooove avocados! There is a way out – a sautéed avocado dish!
Yes, it sounds weird to sauté avocados but trust me it tastes amazing! Please click here for the recipe.
Now, for the burros, I love to make this Ayurvedic inspired burrito. This burro is unique instead of using all the typical Mexican spices, tried it out with Ayurvedic Indian spices. No specific recipe as such, just rummage everything leftovers in the fridge and come up with a decent dish to eat!
Easy Ayur Wrap
– 2 tsp Cumin pwd
– 1 tsp Cilantro pwd
– 1 tsp Turmeric pwd
– 1 tsp Asafoetida
– 1 tsp Garlic pwd
– 1/4 tsp Ginger pwd (or 1 tsp fresh Ginger)
– 1 tsp Red Pepper flakes
– 2 tsp Coconut Oil/Avocado Oil (optional)
Salt to taste
The leftovers used –
1 small cup shredded purple and green Cabbage
1/2 shredded Carrot
1/4 cup Brown Rice
2 tbsp canned Black Beans
6 -8 chopped Grape Tomatoes
1/2 handful Baby Spinach
few sprigs of chopped Cilantro
1 Multigrain-Flaxseed Tortilla
I put all the veggies (except avocados) in a covered saucepan with approx 1/2 cup of water and steamed the veggies for about 15-20 mins. Later added all the spices with little more water and simmered for another 5 mins for everything to get incorporated. If using oil add it at the end. You could also use pica de gallo to make it taste like Mexican.
How about trying a raw version of Taco Wrap – this recipe is inspired by celebrity nutritionist Kimberly Snyder.
Raw Taco Gorilla Wraps
This is a fully raw and super-simple recipe to make. Please click here for the recipe.
I hope you enjoy making these healthy and flavorful recipes for yourself and your loved ones. Have a safe and happy Cinco de Mayo!