9 Delicious Mexican Recipes to Make Cinco de Mayo a Real Fiesta of Flavors

9 Delicious Mexican Recipes to Make Cinco de Mayo a Real Fiesta of Flavors
iStock/Knape
 

Did you know that Cinco de Mayo is far more popular in the U.S. than it is in Mexico? This annual celebration commemorating the Mexican Army’s victory in the Battle of Puebla has become associated with Mexican-American culture Stateside – which is why it’s perhaps no surprise that it’s also the day that many people in the U.S. choose to enjoy a Mexican feast. These Mexican recipes run the gamut from the traditional to the innovative, but they all share one thing in common: they’re absolutely delicious.

Yummy Mexican Mains

Image care of Damn Delicious

1. Quinoa Enchilada Casserole

This casserole takes the finicky rolling out of traditional enchiladas, with a quinoa base flavored with enchilada sauce, green chiles, corn, and black beans. Topped with shredded cheese, avocado, tomato, and cilantro, it’s sure to be a hit with the whole family.

weeknight fish tacos
From Weeknight Gluten Free by Kristine Kidd (Weldon Owen 2013)

2. Weeknight Gluten-Free Fish Tacos

These delicious fish tacos are super easy to make. Just heap herb-crusted tuna in your favorite gluten-free corn tortillas. Top with a store-bought broccoli slaw and your tacos are ready to enjoy.

Perfectly Plant-Based

Healthy Vegan Sweet Potato Nachos Recipe
Image care of Karissa Bowers

3. Plant-Based Sweet Potato Nachos

Nachos aren’t always the healthiest choice, but these plant-based nachos fly in the face of the stereotype. Traditional tortilla chips are replaced with thinly sliced rounds of sweet potato. Top them with black beans, avocado, and non-GMO tofu sour cream, for a moreish, festive dish rich in colors and nutrients.

vegan mexican quinoa salad
Image care of the Minimalist Baker

4. Mexican Quinoa Salad

This hearty meal salad is loaded with superfoods and fresh Mexican flavors. A base of mixed greens, cooked quinoa, corn, black beans, and avocado is flavored with fresh cilantro, red onion, and a simple, flavorful orange-chile dressing that really packs a flavor punch.

vegan green chile burgers
Image care of Minimalist Baker

5. Mexican Green Chile Veggie Burger

These chickpea-based burgers are super moist and flavorful thanks to heaps of mild green chiles and a host of Mexican spices. The burger base uses crushed tortilla chips in place of breadcrumbs for flavor, crunch, and structure. Top the finished burgers with salsa and avocado for even more flavor and flair.

vegan butternut queso
Image care of The First Mess

6. Butternut Squash Queso

This plant-based queso is positively perfect for drizzling or dipping. A butternut squash and raw cashew base is seasoned with jalapeño, onion, and garlic. Its rich, cheesy flavor comes from an umami-rich combination of nutritional yeast, tamari, and light miso.

Festive Beverages (Tequila, Please!)

Organic Strawberry Margarita with Lime

7. Strawberry Margarita

Is there anything that goes better with Mexican food than a margarita? This slightly sweeter version made with seasonal strawberries and a splash of pomegranate juice bring brighter colors to the table.

mango chile lime margaritas
Image care of Minimalist Baker

8. Mango Chile Lime Margarita

This margarita adds a hint of heat to your cocktail: a dash of hot sauce flavors the margarita itself, which is served with a chile-salt rim. Ultra-sweet, unctuous mango is the perfect base to counteract all that spice!

paloma cocktail
Image care of Drizzle and Dip

9. Paloma Cocktail

The margarita’s lesser-known cousin, the Paloma, pairs refreshing grapefruit with richer, aged reposado tequila. Club soda and just a touch of agave finish this cocktail off with style.

Related on Organic Authority
Tequila Showdown: Does Organic Make a Better Margarita?
4 Unique Mexican Food Recipes Perfect for Meatless Monday (Hold the Tacos and Burritos!)
Is Mexican Food the Next Health Food? Chef Mary Sue Milkin Says Yes


Emily Monaco
Emily Monaco

Emily Monaco is an American food and culture writer based in Paris. She loves uncovering the stories behind ingredients and exposing the face of our food system, so that consumers can make educated choices. Her work has been published in the Wall Street Journal, Vice Munchies, and Serious Eats.



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31 Unexpected and Amazing Things You Can Do With Chickpeas

I was first introduced to chickpeas through store-bought hummus, which I didn’t love. I could see its potential, but what I ate was stale and tangy, and not in a good way. The next time the little dudes turned up in my food, they were being served whole in a dinner option at my college dining hall. I didn’t particularly love them then either. Even though they were creamy and nutty, the preparation left a lot to desire. It was only once I started cooking with them on my own that I realized how amazing they can actually be.

Packed with protein, fiber, and complex carbs, they’re super nutritious. But the dish that finally got me to love them tasted so decadent, I would have never guessed that. It was a creamy pasta recipe: I’d sautéed the chickpeas with onions and carrots, stewed them in white wine and chicken stock, puréed half to make a sauce, saved the other half for texture, then finally tossed the whole thing with noodles. The result tasted like mac and cheese, except way better and there was no cheese. Immediately, I was hooked, and from there I’d go on to learn just how much that little garbanzo bean can do.

Even though it wasn’t a staple during my childhood, chickpeas are always in my pantry now. If you’re not yet hooked on them as I am, there are loads of creative recipes out there just waiting to change your tune. These are my 31 favorite ways to cook with chickpeas, from zesty sandwiches to hearty salads and beyond.

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Root Vegetable Fries: A Seasonal Twist on the Classic Side

root vegetable fries

Root veggies standout in soups, salads, purees, roasted, grilled, slow cooked, and every other which way. One of the easiest (and tastiest!) ways to use these tuber stars is in root vegetable fries for a healthier and sweeter take on the classic side.

root vegetable fries

Types of Root Vegetables

Root vegetables can be quite intimidating with their various shapes and textured skins. Don’t judge these hearty vegetables by their appearance; let their flavors stand out.

Parsnips, sweet potatoes, yams, beets, rutabaga, turnips, carrots, yucca, kohlrabi, fennel, celeriac, horseradish, Jerusalem artichoke, radishes, ginger, turmeric, garlic, onions, and daikon are all considered root vegetables.

When it comes to making root vegetable fries, we suggest using rooty staples like sweet potato or yams, parsnips, carrots, and celeriac. These offer the best texture and taste when baked, plus are super easy to find in season right now.

root vegetable fries

Root Vegetable Health Benefits

With their shapely and oftentimes extraterrestrial appearance, root vegetables are filled with plentiful health benefits and are incredibly delicious when prepared properly.

Because they grow underground, root vegetables absorb a lot of quality nutrients from the soil that surrounds them. This is another reason to choose organic root vegetables when possible, as they have been grown in the richest soil without the use of pesticides.

Starchy root vegetables are filled with complex carbohydrates that help to balance blood sugar levels and prevent hangry outbreaks. These carbohydrates take longer to digest in the body, as opposed to quick sugar-spiking simple carbs (ahem, donuts).

Due to their slow and steady digestion, complex carbohydrates aid in keeping you feeling full and energized longer. When it comes to carbohydrates, don’t fear them! Instead, chose whole varieties of complex carbs like root vegetables, beans, and legumes.

Along with being a supreme source fiber, root vegetables are packed with essential nutrients. Root vegetables are some of the best sources of carotenoid antioxidants and vitamins A and C.

These vitamins are essential in fighting free radical damage, keeping the immune system sharp, and lowering inflammation. In fact, diets rich in carotenoid antioxidants have been associated with lower risk of stomach, kidney, and breast cancers.

Several studies have shown that some root vegetables, like sweet potatoes, offer bioavailable sources of beta-carotene, which is easily converted into vitamin A in the body. Vitamin A is necessary for healthy eye function, and a deficiency can cause both temporary and permanent damage to the eyes and even lead to blindness. It can also suppress immune function and increase mortality, especially among children and pregnant and lactating women.

In general, most varieties of root vegetables are also good sources of manganese, potassium, folate, copper, and B vitamins.

root vegetable fries

Choosing and Storing Root Vegetables

Root vegetables are most delicious and easily found at their peak season from fall to spring, although many can commonly be found year round.

Choose hard and firm root vegetables without bruises or deep gashes. If selecting root vegetables with stems and leaves (like a bunch of beets) choose brightly colored greens that appear crisp and fresh.

Root vegetables are easily stored (no root cellar needed) in a dark, cool place for many weeks, depending on the variety. In the refrigerator, store root vegetables in a plastic or paper bag in the crisper to keep firm.

root vegetable fries

Root Vegetable Fries Recipe

Root Vegetable Fries Recipe

Ingredients

  • 1 celeriac, peeled
  • 1 large sweet potato
  • 2 rainbow carrots
  • 2 parsnips
  • 1 ½ Tbsp avocado oil
  • Sea salt and freshly ground black pepper
  • ¼ tsp paprika

Instructions

  1. Preheat oven to 425 degrees Fahrenheit and line a large baking tray with parchment paper.
  2. Wash and scrub all vegetables. Carefully slice each root vegetable into thin, evenly sized fries.
  3. Add all vegetables to lined baking tray and drizzle with avocado oil. Sprinkle liberally with sea salt, fresh ground black pepper, and paprika and toss to combine.
  4. Bake fries for 20 minutes, remove from oven and give everything a good stir. Bake for an additional 10-15 minutes, or until root vegetable fries are crisp and slightly browned.
  5. Remove from oven and serve! These fries are delicious dipped into organic ketchup, avocado mayo, or a spicy aioli sauce. Enjoy!

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http://www.organicauthority.com/root-vegetable-fries-seasonal-twist-classic

Related On Organic Authority:
Dig On This Dirt: How To Grow Root Vegetables Successfully
9 Healthy Winter Recipes with Root Vegetables
Meatless Monday Recipe Roundup: Get Rooted

Photos By Kate Gavlick

Kate Gavlick
Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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