Vegan Mexican Food

Who doesn't love Mexican food? The various combinations of tortillas, beans, rice, salsa, guacamole - and don't forget margaritas! It is one of the most popular cuisines in the world, with good reason. Personally, I love all Mexican food...as long as it's vegan, of course! The stuff available at fast food restaurants is not what I am talking about - I mean fresh, flavorful, whole foods, not processed slop on a factory-made "tortilla".

Many cannot imagine a satisfying Mexican meal without cheese, sour cream and carne. I certainly used to be that way. I used to stop off at Taco Bell on my way home from work when I was in high school and eat what was definitely not a vegan meal! I discovered authentic Mexican food on our honeymoon in Mexico, and I never looked back, but I still included dairy and meat as part of it all. When I became vegan, I found that Mexican food was just as delicious - in fact, better- without animal products. Not to mention much healthier. Once, I had considered Mexican fare to be an "indulgence" due to the fat and calories from cheese and sour cream. Now, it could be a part of my daily diet.

Mexican food that can be found north of the border should probably be qualified as Mexican American. After all, many of the creations we enjoy are not quite the same thing you would find in the casa of your typical Mexican home. Whatever you want to call it, there are particular ingredients that one finds again and again in Mexican cuisine. Black beans, avocados, tomatoes, cilantro, limes, fresh vegetables, hot and mild peppers, corn and tequila (worm optional!)

Here are some of my favorite Mexican recipes!

Make sure you have secured a ride home before breaking into these truly amazing margaritas! They pack quite a punch! Yield: about 4 drinks.

• 2 cups freshly squeezed orange juice
• 2 cups freshly squeezed grapefruit juice
• juice of 3 limes
• 2 cups tequila
• 3/4 cup triple sec
• coarse salt
• lime wedges
• mint sprigs

Combine all ingredients except salt, lime wedges and mint, in a blender; combine well. Shake in a cocktail shaker with ice. Meanwhile, run a lime wedge along the rim of glass and dip in salt, if desired. Garnish with lime wedge and mint sprigs, if desired.

(recipe from Martha Stewart)

Martha doesn't, but if you like, you can add 1 tsp. salt and some seeded, diced tomato. This is fabulous served with ripe mango slices! Yield: About 1 cup

• Juice of 1 lime
• 4 garlic cloves, minced
• 5 scallions, white part only, minced
• 1 cup cilantro
• 1 jalepeño pepper, seeded and minced
• 3 ripe avocados, pitted and peeled

In a mixing bowl, combine the lime juice, garlic, scallions, cilantro and jalepeño. Using a fork, lightly mash the avocado into the mixture leaving a few bigger chunks.

(recipe from The Artful Vegan)

For some extra kick, a few dashes of Tabasco sauce will heat things up! Yield: About 1 cup.

• 2 large beefsteak tomatoes, seeded and diced
  
• 1/2 red onion, finely diced
• 2 cloves garlic, minced
• 1 dried ancho chili, toasted and ground
• 1/2 tsp. dried oregano
• juice of 1 lime
• 1/2 tsp. salt
• 1/4 cup chopped cilantro

Preheat the broiler. Place the tomatoes in a mixing bowl and add the onion, garlic, chili and oregano. Toss together, then spread on a baking sheet. Place the mixture under the broiler and broil for 3-5 minutes, until tomato and onion start to char. Toss the mixture, and broil for another 3-5 minutes, until about half the mixture is lightly charred. Let mixture cool to room temperature. Drain the excess liquid from the tomato mixture, and transfer mixture to mixing bowl. Add the lime juice, salt and cilantro and toss. (Store in refrigerator for up to 2 days). Recipe can be doubled easily for larger group.

Cuenco means bowl in Spanish, and this is meant to be served as a dinner or lunch in, of course, a bowl! Because it includes brown rice and beans, it is a complete meal. Do any variation you like; this is just a guideline. Refried beans smeared onto a warm tortilla would be great to use at the bottom of the bowl. Top with vegan cheese and sour cream, if desired: however, bear in mind these packaged, processed ingredients interrupt the purity of the meal and make it less of a "whole" food.

• 1/2 cup prepared brown rice
  
• 1/4 cup freshly squeezed lime juice
• 1/4 cup very finely chopped cilantro, plus more for garnish
• 1 jalepeño or small pablano pepper, seeded and finely diced
• 2 cloves garlic, finely minced
• 1/2 tsp. salt
• 1 14&1/2 oz. can black beans (organic is best), drained and rinsed
• 2 tsp. Mexican spice blend (I use Mrs. Dash since it is all natural)
  
• 2 Tbs. corn kernels (frozen or canned is fine, but in season, fresh is best)
• 1/4 cup seeded, diced tomatoes
• 1/4 cup shredded lettuce
• 1/2 an avocado, peeled and diced
• salsa (recipe above)

Combine the rice, lime juice, cilantro, garlic, pepper and salt. Put into a dinner bowl. Meanwhile, heat black beans and spice blend with 1/4 cup water just until warmed; place over rice. Top with corn, tomatoes, lettuce, avocado and salsa. Garnish with additional cilantro and lime wedge, if desired.

Top with salsa and watch your kids go crazy - even if they are die-hard meat lovers, like mine! Yield: About 6 servings

• 3/4 chopped green bell pepper
• 1/3 cup chopped onion
• 2 cloves garlic, minced
• 1 Tbs. canola oil
• 1 15 oz can dark red kidney beans, (organic is best) drained and rinsed, slightly mashed with a fork
• 1 15 oz can pinto beans, (organic is best) drained and rinsed, slightly mashed with a fork
• 1 6 oz. can tomato paste
• 1/4 cup chopped cilantro
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 cup cornmeal
• 1/2 cup whole wheat flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1&1/2 tsp. Ener- G egg re-placer
• 2 Tbs. water
• 1/2 cup "buttermilk" (see below)
• 1 green chili pepper, seeded and diced
• 2 Tbs. cooking oil
• 1/2 cup vegan cheddar cheese

Preheat oven to 400°. Lightly grease a 2 quart square baking dish or pie plate; set aside.

In a medium skillet, heat oil. Cook bell pepper, onion and garlic until tender, but not brown. Stir in both beans, tomato paste, cilantro, chili powder and cumin. Heat through. Spoon bean mixture into prepared dish.

In a mixing bowl stir together cornmeal, flour, baking soda and salt. In another bowl combine egg replacer and water; whisk vigorously until well combined and frothy. Add buttermilk, chili peppers and 2 Tbs. oil. Add to cornmeal mixture, stirring until just combined. Fold in cheese. Spread cornmeal mixture evenly over bean mixture. Bake, uncovered, for about 20 minutes or until golden.

Buttermilk

Combine 1/2 cup non-dairy milk with 1&1/2 tsp. vinegar or lemon juice; allow to stand for 10 minutes.

This is a birthday cake, but it can be used for any occasion cake really. I like to garnish with really colorful flowers.

• 1&1/2 cups unbleached, all-purpose flour
• 1/2 cup very finely ground almonds
• 1/2 tsp. baking soda
• 1/8 tsp. salt
• zest of 2 lemons
• 6 tsp. Ener-G egg replacer
• 1/4 cup water
• 1/3 cup fresh lemon juice
• 3/4 cup pure maple syrup
• 1/2 cup canola oil
• 1/2 cup non-dairy milk
• 1&1/2 tsp. almond extract
• 1&1/2 tsp. vanilla extract
• Lemon sauce (see below)
  

Preheat the oven to 350°. Lightly oil a Bundt pan.

Into a large bowl, sift the flour, almonds, baking powder, baking soda, salt and lemon zest until combined. Set aside.

In another bowl, combine the Ener-G and water and whisk vigorously until frothy and well combined. Add the lemon juice, maple syrup, oil, milk, almond extract and vanilla extract. Mix until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. (Do not over-mix). Pour into prepared pan and bake for 35-40 minutes, or until golden brown. Cool completely before removing from pan. Spoon lemon sauce over cake.

Lemon Sauce

• 1/2 cup water
• 1/4 cup sugar
• 1 Tbs. cornstarch
• 1/4 tsp. lemon zest
• 2 tsp. Earth Balance vegan butter

In a small saucepan, combine water, sugar, cornstarch , lemon zest and lemon juice. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Remove from heat; stir in butter until melted.

Interestingly, my non-Mexican family has been making these for generations - as Christmas cookies we call pecan nut balls! I have no idea how that came to pass, but anyway, here is the vegan version. Yield: About 3 dozen cookies.

• 2&1/4 cups unbleached, all -purpose flour
• 1/4 tsp. salt
• 1 cup Earth Balance vegan "butter"
• 1/2 cup confectioner's sugar, plus more for rolling cookies
  
• 1 tsp. vanilla extract
• 3/4 cup finely chopped pecans

Preheat oven to 400°. Sift together the flour and salt. Set aside. In a mixer, cream butter until smooth; add sugar and vanilla and mix until fluffy. Add flour mixture gradually, mixing until well combined. Fold in nuts well. Shape into 1 inch balls. Bake 10-12 minutes. Do not over bake! Cool completely on baking rack, then roll in confectioner's sugar.