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WorldVegan Saturday: M is for Mexico

Spoiler Alert: this is a double post and the title is, quite frankly, a falsehood. WorldVegan Saturday did not, in fact, happen on Saturday. This week was another Sunday edition and happens to also double as my Cinco de Mayo post.

Last year, Cinco de Mayo fell on Friday and was not in the cards for my friends and me, so we decided to celebrate Cinco de Seis (I know, I know; that's incorrect but we were lacking brain power at the time the decision was made, and the name just took, ok? Don't judge me!) This year we celebrated the Second Annual Cinco de Seis Vegan Fiesta and full bellies were had by all. 

I really sucked it up with the picture taking, and for this, I deeply apologize. I hope my lack of quality and quantity don't shy you away from trying some of these goodies because they were through the roof!

So here's the menu:
Jalapeno Poppers
Enchiladas
Jicama Slaw
Chickpea Tacos
Beans and Rice
Roasted Green Tomatillo Salsa
Pineapple Salsa
Guacamole with Roasted Corn
Queso Dip


I know, right?! That's a whole heck of a lot of food! We didn't even get to the dessert: fresh strawberry sorbet and fresh mango sorbet. That shouldn't have come to surprise to any of you...did you see that menu?

Enchiladas


The enchiladas were kind of a throw together of epic proportions. I had some leftover Orange-Cumin Black Bean Chili in the freezer, so I thawed that sucker out and mixed in some roasted yams that I spiced with Chinese 5-Spice (so Mexican!)

I prepared a homemade enchilada sauce that I had no idea I could actually pull off.
4 c veggie broth
2 tbsp olive oil
2 tbsp red wine vinegar
2 roma tomatoes
1 garlic clove
1/2 tsp oregano
1/2 tsp cumin
1/3 c chili
1 tsp salt
1/2 c flour
  1. blend all ingredients together
  2. pour a thin layer in the bottom of a rectangular casserole dish
  3. coat each tortilla with enchilada sauce and roll up your filling; this made about 16 enchiladas for me
  4. bake at 350 until heated through, around 30 minutes

I topped my enchiladas with the tomatillo salsa and jicama slaw. It was heavenly. 

A glimpse at the innards

Roasted Tomatillo Salsa

1.5 lb tomatillos
1/2 c onion, diced
1/2 cup cilantro
1 tbsp lime juice
2 jalapenos
  1. halve the tomatillos and put them cut side down on a baking sheet; pop them under the broiler for 5-7 minutes or until the skin starts to blacken.
  2. put all the ingredients into your processor and process away. 

Jicama Slaw

1 jicama, peeled and chopped
1/4 c cilantro
1 lime, juiced
1 lemon, juiced
1 can of mandarin oranges with juice
  1. toss all together and let chill in the fridge for at least an hour before serving.







I jacked the jalapeno recipe from here. It was TO DIE FOR! Stuffed jalapenos are the only thing I miss from my non-vegan days. 

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