Tomorrow is Cinco de Mayo which commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-American War (1861-1867). Cinco de Mayo has evolved throughout the years into a celebration of Mexican culture and heritage with festivals, food and fun in cities and towns across Mexico and the United States. Why not celebrate with some simple vegan recipes?
You may be thinking “I hope it’s not another guacamole recipe!” My answer is “yes, it’s another guacamole recipe, but it’s the ‘perfect’ guacamole recipe which comes from the restaurant Besito in Roslyn, New York where diners salivate night after night over their freshly prepared guacamole which is made tableside and served with warm tortillas and chips.” The guacamole is made in a Molcajete or stone mortar and pestle in which the ingredients are slowly crushed together to create the perfect taste and texture.
Trust me when I tell you that everyone in Roslyn goes crazy for Besito’s guacamole. My friend, Pam, makes a huge bowl every year for Super Bowl Sunday and it’s always a huge hit! So, I think you should consider yourselves very lucky to be getting this recipe which is anything but ho-hum.
Yields: 2 Servings
1 Hass avocado
2 tablespoons chopped cilantro
1 teaspoon chopped jalapeño chiles
2 teaspoons chopped onions
2 tablespoons chopped tomato (discard juice & seeds)
1/2 teaspoon salt
In a bowl or molcajete, using the back of a wooden spoon, thoroughly mash the following ingredients into a juicy paste (using salt as a grinder)…
1 tablespoon chopped cilantro
1 teaspoon chopped onions
1/2 teaspoon chopped jalapeño chiles
1/2 teaspoon salt
Holding the avocado in the cup of the hand, split the avocado in half lengthwise and remove the seed. Slice the avocado lengthwise in approximately 1/2″ strips, then slice across forming a grid. Scoop the avocado out of the skin with a spoon into a bowl.
Add the avocado to the paste and thoroughly mix together, then add the rest of the ingredients and fold. Add jalapeno chiles and salt to taste.
*Note: If you don’t own a Molcajete (which must be cured before use), you can use a mortar and pestle or any bowl which you have on hand.
Now that you have a delicious guacamole, you will need some delicious margaritas to go with it!
From Food Network Magazine
2 tablespoons coarse salt
1 1/2 teaspoons chili powder
1 cup tequila (There are many vegan brands such as Jose Cuervo. Check Barnivore to make sure your tequila is vegan)
1 cup pineapple juice
1/2 cup fresh lime juice
1 1/2 tablespoons agave nectar
Wet the rims of 4 short glasses and dip in a mixture of the coarse salt and chili powder. Fill a cocktail shaker two-thirds of the way with ice. Add the tequila, pineapple juice, lime juice and agave nectar. Shake well, then strain into the glasses.
How about some simple fajitas to round out your celebration?
SIMPLE SEITAN FAJITAS
1 package seitan, about 1 pound, cut into strips
1 red bell pepper, cut into strips
1/2 onion, chopped
3 cloves garlic, diced
1/2 teaspoon chili powder
1/2 teaspoon paprika (optional)
1/2 teaspoon cumin
2 tablespoons soy sauce
3 tablespoons olive oil
Sautee onions and garlic in olive oil until onions are soft, about 3-5 minutes.
Add remaining ingredients and allow to cook, stirring frequently for 7-10 minutes, until seitan is thoroughly cooked.
Wrap in tortillas and serve plain or with taco sauce, guacamole, Daiya cheddar shreds and Toffuti “Better Than Sour Cream” and enjoy!