Mexican Fiesta || Eating When I’m Board Ep. 3

Errbody else is all “pumpkin, pumpkin, pumpkin” but I’m feeling Fiesta! Two week countdown til me and my crew are in Puerto Vallarta . I cannot wait for ocean views, ice cold beer and all the tacos I can eat. To get my squad in the mood, I tossed together this Mostly Mexican board, shook up some margaritas and let the vacation warm up festivities begin!

You can easily assemble this board in true lazy cook style. Most of the items can be store bought, just heat and eat. I did include recipes for a kick ass coconut ceviche, mockamole (not everyone can eat avocados, raise yo’ hand if you have a food allergy) and a spicy quinoa + black beans.

All plant-based, all super yum.

Coconut Ceviche
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mexican
Serves: 2-4 servings
Ingredients
  • 2 young (Thai) coconuts
  • Juice of 1-2 limes
  • 2 green onions, chopped
  • ½ small red onion
  • 1 cup grape tomatoes, halved
  • 1 jalapeño, seeded and minced
  • 1 cup jicama, diced
  • 1 cup chopped fresh cilantro
  • 1½ tablespoons olive oil
  • 1 teaspoon Mexican seasoning
  • Maldon salt
Instructions
  1. Drain coconut water (reserve for a refreshing beverage later) and remove coconut meat. I use aCocoJack type tool.
  2. Slice coconut meat into 1.5 inch strips place in a medium bowl.
  3. Add the green onions, red onions, tomatoes, jicama, jalapeño, cilantro, olive oil, sea salt.
  4. Gently mix to combine.
  5. Refrigerate 1-2 hours to allow flavors to combine.

Quinoa + Black Beans
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mexican
Serves: 2-4 servings
Ingredients
  • 2 cloves garlic, minced
  • ½ sweet yellow onion, diced
  • 2 teaspoons Mexican seasoning
  • 2 Massel chicken-style bouillon cubes
  • ½ cup tricolor quinoa, rinsed
  • 1 can black beans, drained and rinsed
  • 1 cup water
  • 2 tablespoons tomato paste
  • 1 teaspoon olive oil
  • 2 stalks green onions, thin sliced
Instructions
  1. Sauté onions and garlic in a medium sized sauce pan over medium high heat for 2 minutes.
  2. Add Mexican seasoning, quinoa, tomato paste, water and bouillon to the saucepan.
  3. Cover and bring to a boil.
  4. Reduce heat to medium and cook for 10-15 minutes, or until liquid has been absorbed.
  5. Fluff quinoa with fork. Add black beans.
  6. Garnish with sliced green onions.

Mockamole
 
Prep time
Cook time
Total time
 
No guac for you? Try this creamy alternative made with edamame and cashews!
Author:
Cuisine: Mexican
Serves: 4 servings
Ingredients
  • I cup shelled and cooked edamame
  • ¾cup soaked cashews
  • 3 cloves garlic
  • ½ cup salsa verde
  • Juice of half a lime
  • 1 teaspoon miso paste
  • 2 teaspoons Mexican seasoning
  • ½ cup red onion, minced
  • 1 cup cilantro leaves
  • salt to taste
Instructions
  1. Place all ingredients in a high speed blender.
  2. Blend on high speed until smooth and creamy.
  3. Add salt to taste.
  4. Refrigerate 1-2 hours to allow flavors to develop.
  5. Garnish with cilantro + lime

Jalapeno Poppers
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mexican
Serves: 4 servings
Ingredients
  • 8 jalapeños, halved and seeded
  • 1 cup KiteHill cream cheese
  • ½ cup Follow Your Heart Pepper Jack Cheese, sliced into 1 inch shreds
  • 1 sweet yellow onion, sliced thin
  • 1 teaspoon Mexican seasoning
  • 2 cups GF Panko bread crumbs
  • 1 cup plant-based milk
  • ½ cup arrowroot powder or cornstarch
  • 2 teaspoons olive oil
  • 2 cups non-gmo canola oil or your preference for high heat frying oil
Instructions
  1. Add olive oil and onions to a small pan on medium high heat.
  2. Caramelize the onions, stirring occasionally, about 8-10 minutes.
  3. In a medium bowl, mix cream cheese, pepper jack cheese, Mexican seasoning and caramelized onions.
  4. Stuff jalapeño halves with the cream cheese mixture.
  5. Set up a dredging station: arrowroot power on a plate, plant-based milk in a shallow bowl, and GF panic on a separate plate.
  6. Dredge stuffed jalapeños in arrowroot, dip into plant-based milk, and coat in panko bread crumbs.
  7. Heat frying oil on medium high heat and fry stuffed jalapeños for 2-4 minutes, or until golden brown.
  8. Drain on paper towels and serve immediately.

 

PRODUCTS USED IN THIS VIDEO ▹

Organic Bamboo Cutting Board

CocoJack http://bit.ly/2e73ZpD

Organic Tricolor Quinoa

Chipotle Salsa

Nacho Mom’s Vegan Queso (https://goo.gl/xVhGkD use this link to save $10 on your first Vitacost order)

Vegan Beef Taquitos

Tofurky Chorizo

Upton’s Chile Lime Jackfruit Carnitas

Kite Hill Cream Cheese

Frontier Mexican Seasoning

Follow Your Heart Pepper Jack Cheese

Forager Vegetable Chips

GF Panko Bread Crumbs

FTC: not sponsored yo. shopping via my affiliate links above supports more great YouTube content on Veggietorials 🙂

© 2016, Veggietorials. All rights reserved.Use of any content or image requires a link back to the original post

Leave a Reply