Mexican feast for a crowd of vegan chefs on a special night
The night after a very talented group of chefs and I completed our Vegan Gastronomy training in Palma de Mallorca (Spain) we decided to get together for a tasty Vegan Mexican Night, Tequila and a good laugh.
Mexican food is everyone’s favorite no matter your country of origin and can work very well in a plant-based diet. For example, corn tortillas contain no oil and are free of Gluten, help with digestion, heart issues and blood pressure problems. The use of complex flavors in sauces and specific ingredients makes Mexican food so unique and different from other world cuisines.
I recommend using fresh ingredients to get full benefits from the nutrients and avoid GMO’s and preservatives and also adjust the chili to your personal preference.
I decided to create this post to share with You the recipes we cooked that night.
Please enjoy the recipes below, try them, experiment and share with us your results and suggestions to make them better. Please write in the comment box at the lower section of this post, we all would love to learn from your experience. And If you have any questions or doubts please ask away : )
Mexican Menu – Vegan:
- Jen’s tofu chile relleno
- Jen’s Avocado cucumber sauce
- Healthy Sour Cream – Vegan
- Easy Mole Sauce – Vegan Note: For a vegan version we replaced the chicken stock with vegetable stock. Also, any semisweet baking chocolate is a good substitute for the chocolate.
- Mexican Empanadas: Dough, Empanada filling seasoned with Mexican Spice Blend. You can fill your empanadas with anything you like. For our filling we sauteed mushrooms, corn and leeks seasoned with Mexican Spice Mix (Equal parts of Dry Oregano, Onion Powder, Garlic Powder, Chili Powder, Paprika and Cumin. You can leave out any of the ingredients but Cumin and chili powder are essential. Mexican is not Mexican without them).
- Mexican Tortilla and toppings. The process looks harder than it is. I use any pan to press on the tortillas with my body weight and make them real thin and the toppings can be any traditional salsas and guacamole. Don’t forget the cilantro a key limes! Once you taste freshly made corn tortillas you would never want to buy store made.
- Creamy Lime and Avocado Tart
Jen’s Avocado Cucumber Sauce –Vegan
1 cucumber (Peel skin leave seeds)
water to thin it
Blend ingredients until smooth and creamy. Refrigerate before serving. Make this sauce before everything else and place in refrigerator so it can be served cold. Keeps good for about 2 days. It’s a great companion for any Mexican dish.