As Santa Barbara prepares to celebrate Old Spanish Days Fiesta next week, I’m planning my own celebration with my favorite, easy vegan dishes with a Mexican flare. Let me know what you think!
SHABAN’S GUACAMOLE
The wonderful cook Shaban, who I’ve known for many years in Kenya, gave me this recipe.
SERVES 4
Ingredients
Directions
Chop the avocado, onion, and tomato, and add to a mixing bowl. Mince the garlic and squeeze the lime. Add to the bowl. Add the veganaise, tabasco sauce and chopped cilantro. Add salt and pepper to taste. Serve with chips.
THE DIANI MARGI
As some of you know, I like tequila… a lot. I try to avoid sugary mixers and stick to fresh ingredients. Try my take on the classic margarita.
Ingredients
Directions
In a rock glass filled with plenty of ice, pour in your favorite tequila to half full (a silver tequila works best). Add a splash of organic French Lemonade (I like Trader Joe’s). Squeeze in half a fresh lime. It’s that easy and delicious! If you have a sweet tooth, you can add a little agave nectar.
TOASTED NORI BURRITOS
I found this recipe in Alicia Silverstone’s book, The Kind Diet and it became an instant favorite. It’s a perfect substitute to a heavy, cheese loaded burrito.
SERVES 2
Ingredients
Directions
Tear the umeboshi plum into little pieces and discard the pit. Place half the rice on each sheet of nori and top with the remaining ingredients.Roll the nori into a cone shape around the filling; if it’s rolled tightly, you can seal the edges by wetting your finger to dampen the edges of the nori.
Viva La Fiesta!
