Feliz Cinco de Mayo! May 5th honors the Battle of Puebla and a celebration of Mexico’s heritage and pride. And you know of delicious Mexican food! From brunch to lunch to dinner to snacks to drinks — here is a round-up of some of the tastiest sounding recipes on the web.
Start your day with Guaca Mary, a cool yet spicy Mexican breakfast drink. Vegan She Knows has a recipe for Guaca Mary with delicate cucumber, creamy avocado, sweet grapes and coconut water with a kick from hot sauce and a Serrano pepper.
Transition to brunch with NYC-based vegan chef Ayinde Howell‘s (hey, wasn’t he on Rocco’s Dinner Party on Bravo??) Cinco de Mayo brunch menu at VegNews:
- Coconut-Lime Mimosas – mimosas are my weakness!
- Mexican Hot Chocolate Waffles – Omg, Hot freaking Chocolate Waffles?? For realsies?? Divine!
- Mexican Hot Chocolate Syrup
- Red Potato and Vegan Chorizo Hash
- Refried Chipotle & Lemon Pinto Beans – again, you had me at chipotle
- Homemade Tortilla Chips
- Tempeh Tostadas
- Tofu Tacos
Vegan culinary goddess Terry Hope Romero — who also happens to be one of the nicest people ever! — has a couple Cinco de Mayo-themed recipes on her site. And if you’re in the NYC area, check out her vegan tamale making class on May 14th!
Actually any of the Mexican recipes in her must-read Latin cookbook Viva Vegan! would be delectable. Munch on her Taquitos with Chorizo and Potatoes, Green Posole Seitan Stew with Chard and White Beans, and Mexican Street Corn. Then for dessert, sip her Creamy Horchata and taste her decadent Chocolate Para Churros and Coconut Tres Leches Cake.
At family and parenting blog Babble, vegan blogger Kathy Patalsky of The Lunchbox Bunch has got you covered with 10 (!!!) Cinco de Mayo recipes for dinner and drinks:
- Fresh Citrus Daquiri – A template for a cornucopia of fruity beverages. The recipe provided is for an Orange Banana Lime Daiquiri….mmmm
- Pumpkin Seed Guacamole
- Chipotle Tofu Tacos with Lime Quinoa and Goji Mango Guacamole – Um, you had me at chipotle.
- Veggie Rainbow Slaw
- Fun Party Tacos – Do they come with some tequila? Cause that would make it a party!
- Cheezy Bean Quesadillas – Now the recipe doesn’t specify which kind of beans. So I would use black beans or Amy’s Refried Beans which are vegan…huzzah!
- Tempeh Tacos
- Veggie Plantain Enchiladas – one of my fave meals
- Elote Corn
- Watermelon Lime Strawberry Frosty – A sweet yet tart, creamy and frosty virgin drink…I’ll be adding the tequila thank you very much. It’s like a dessert (or a party) in a glass.
Got the munchies? Nibble on nachos, it’s just not a Mexican feast without them.
At her blog The Lunchbox Bunch, Patalsky — who is seriously whipping up a storm of recipes, I mean does this woman sleep?? — has tips for veganizing nachos including recipes for Tofu Crumbles and Cashew Sour Cream AND gorgeous photos of nachos. Seriously, even if you don’t want to get off the couch and make the nachos, just looking at her luscious pics will have you drooling.
For me, who’s sometimes (okay a lot of the times) way too lazy to cook, I would toss together canned and drained black beans, Tofutti Sour Supreme vegan sour cream, salsa, and Daiya’s (c’mon, is there really any other vegan cheese I’d use? I think not) Pepperjack cheese.
I first tasted Daiya’s newest flavor at last year’s Vida Vegan Con, which not only melts just like dairy cheese but has a scrumptious bite to it. If you want to make the cheese more liquidy, add some plain soy milk and a tablespoon or less of nutritional yeast, microwave or heat on the stove and then voila! Melty, gooey vegan cheese! Then pour that all over tortilla chips. Mmmmm….nachos. I’m going into a food coma just thinking about them!
Feliz Cinco de Mayo! How will you be celebrating? More importantly, what will you be eating and drinking?? Share your favorite recipes!