12 Plant-Based (Vegan) Cinco de Mayo Fiesta Recipes! 3


Special Edition! 12 Plant-Based (Vegan) Cinco De Mayo Fiesta Recipes!

Welcome to the fiesta! Here are some favorite plant-based (vegan) Cinco de Mayo fiesta recipes to get your party started right!

I thought you might like some recipes to get you in the festive spirit for tomorrow. I LOVE Mexican-inspired flavors -cumin, cilantro, fresh lime and tomatoes, creamy avocado, spicy peppers…..I’m getting into the spirit already!

 

Click the picture description to take you to the recipe that looks good and it will open up the link to the recipe.  

Here I’m sharing my personal recipes on both my site, and across the web.

Raw Creamy Red Pepper Dip

Raw Creamy Red Pepper Dip

Raw Creamy Red Pepper Dip
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Ingredients
  1. 1 cup cashews, soaked overnight
  2. 1 red bell pepper, seeded and chopped
  3. 1 garlic clove
  4. 1/4 cup nutritional yeast
  5. 1 tsp raw honey or coconut nectar
  6. Sprinkle sea salt
  7. 1 tsp fresh lemon juice
  8. 1/8—1/4 tsp cayenne pepper
Instructions
  1. Drain and blend cashews, red bell pepper, garlic, nutritional yeast, honey, salt, lemon cayenne. Serve with fresh veggies, pita chips or dehydrated crackers.
Florida Coastal Cooking & Wellness https://www.floridacoastalcooking.com/
Warm Burrito Salad with Southwest Pumpkin Vinaigrette

Warm Burrito Salad with Southwest Pumpkin Vinaigrette 

Warm Burrito Salad with Southwest Pumpkin Vinaigrette
Serves 4
Vegan and Gluten Free
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For the Salad
  1. 1/2 Tbsp melted coconut oil (plus additional to rub on tortillas)
  2. 1/2 onion, chopped
  3. 1 green bell pepper, seeded and chopped
  4. 2 cloves garlic, minced
  5. 1/2 tsp adobo seasoning (plus additional for dusting tortillas)
  6. 2 cups cooked black beans
  7. 1/2 cup pumpkin puree
  8. 1 cup vegetable broth
  9. 1 generous tsp of coarse ground, prepared mustard
  10. 2 cups chopped kale
  11. Salt and pepper, to taste
  12. 2 cups cooked quinoa or grain such as rice or barley
  13. 1 avocado, chopped
  14. 1 pint cherry tomatoes, halved
  15. Handful fresh cilantro
  16. 2 brown rice tortillas, cut into wedges, such as Food for Life brand
  17. Optional: Fresh lime, extra cilantro and extra hot sauce, to serve
For the Dressing
  1. 1/3 cup pumpkin puree
  2. 1/4 cup olive oil
  3. 3 Tbsp apple cider vinegar
  4. 1 Tbsp maple syrup
  5. 1 teaspoon of mustard
  6. Dash of chili powder
  7. Dash of hot sauce
  8. Salt and pepper, to taste
Instructions
  1. Heat 1/2 Tbsp coconut oil over medium high heat; add onion and bell pepper, cook 3 minutes; add garlic and cook 1 minute; add adobo, beans, pumpkin, broth and mustard. Reduce heat and simmer until thickened, about 7 minutes; stir in kale to wilt, 3 minutes; taste and season with salt and pepper, to taste.
  2. Meanwhile, blend dressing ingredients in blender until smooth. Taste, and re-season if necessary.
  3. Rub coconut oil over tortillas; place under broiler; broil 1 minute per side, flipping until lightly browned. Watch closely to prevent burning. Season with sprinkling of adobo; break crisped tortillas into wedges by hand.
  4. In each of four bowls, serve ½ cup bean mixture with ½ cup quinoa or grain, ¼ avocado, ¼ tomatoes, fresh cilantro, ½ a crisped tortilla and 2 Tbsp dressing. Top with additional hot sauce, cilantro and a squeeze of fresh lime, if desired.
Tips
  1. **Remember to pre-cook the quinoa and beans or use canned beans. Dressing may be made ahead of time.
  2. **For a spicier version, sub a seeded and minced jalapeno pepper for the bell pepper and sub a dash of cayenne for the chili powder in the dressing.
  3. **There will be dressing left over. Reserve for another use.
  4. **To save time, try buying pre-made tortilla chips.
Florida Coastal Cooking & Wellness https://www.floridacoastalcooking.com/
Summer Tomato and Mango Salsa with Fresh Herbs

Summer Tomato and Mango Salsa with Fresh Herbs 

Summer Tomato and Mango Salsa with Fresh Herbs
Serves 4
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Ingredients
  1. 1 mango chopped
  2. 1 avocado, pit and skin removed, chopped
  3. 1 cup grape tomatoes, chopped
  4. 2 green onions, chopped
  5. Juice of one lime
  6. Dash of sea salt
  7. 1 Tbsp. of chopped fresh basil and mint
Instructions
  1. Mix all ingredients in a medium bowl.
Notes
  1. Serve with tortilla chips or as a topping on your favorite Mexican-inspired recipes.
Florida Coastal Cooking & Wellness https://www.floridacoastalcooking.com/

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in helping busy moms kick processed food addiction, such as sugar and food dyes, to the curb.

She’s a published author, wife, and mother of one sweet little girl. When she’s not crusading for the advancement of plant-based nutrition, she’s camping, stretching in yoga and paddle boarding on her SUP.


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