Fiesta Vegana
Pea guacamole, flavorful vegan enchiladas, Spanish rice, and refreshing coconut ice cream.
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This easy-to-prepare collection of Mexican-inspired dishes features summertime favorites, including avocados, summer squash, fresh herbs, and raspberries.
APPETIZER
This guacamole is a great last minute dinner party appetizer, in part, because it's so adaptable - you can use fresh or frozen peas, substitute lemon for lime juice, and spice it up however you'd like. All it takes is a a food processor and a few minutes of your time. Serve it with a variety of accompaniments - tortilla chips, whole grain crackers, even toasted crostini will do wonders for it.
ENTRÉE
There are few dishes more satisfying than a warm baked casserole in the middle of January. However, often these dishes take a long time to prepare and bake. These vegan enchiladas are the exception and the answer to your weeknight comfort food cravings. The dish comes together quickly thanks to an easy pumpkin based sauce, and a filling that relies on a can of black beans.
SIDE
Spanish rice is a side dish staple of any Mexican meal. This family recipe calls for soft, overripe tomatoes, which we hate to throw away. If you don’t have any vegetable stock on hand, no worries. Just use vegetable bouillon and water.
DESSERT
This is the perfect vegan ice cream for hot summer days. Cashews, cocoa butter, and coconut combine to create a rich, creamy base for this beautiful treat. The raspberry swirl, made with fresh or frozen raspberries, pairs perfectly with the hints of coconut flavor.
This delicious dip is the perfect addition to your Mezze platter! Paired alongside a winter salad, or any falafel bowl, this dish offers a fresh spin to a classic Mediterranean dish.