Often, when looking for inspiration for a themed party, “Mexican” is at the top of the list of possibilities, simply because the atmosphere is always good and the food is fantastic.
When organising a Fiesta Mexicana there is one thing you can never have enough of: color! It’s about honoring the green-white-red flag of Mexico. Garlands and piñatas help to create an authentic Mexican feeling.
When someone says Mexican music, the association that comes first to mind are Mariachi, right? You do not have any of those at hand? Provide the entertainment yourself: a guitar and maracas, et voila! The traditional dance for the Fiesta Mexicana is the one with the Mexican hat. The rhythm changes from fast zapateado to waltz and then polka. This is not your thing? With salsa or rumba there is no faux pas!
Of course, at a Mexican party, you’ll find typical Mexican dishes: taco, guacamole, salsa … are high on the list of Foodie Must Haves. Then there are grilled corn, enchiladas or tasty burritos with black beans. If you want to impress your guests with vegetarian or vegan dishes, you can find inspiration here below!
1. Starter: Cauliflower Ceviche
Traditionally, Ceviche is a seafood dish. It comes from Peru and now is a popular international dish prepared in a variety of ways. Spiced with ajÃ, chili, chopped onions, salt, cilantro… Ceviche is a refreshing summer dish full of flavors! We found a wonderful vegan version that will appeal to all those who care about the ocean and the preservation of aquatic wildlife. Why eat fish if the sea gifts us with underwater superfoods that are just as delicious and nutritious: algae!
Ingredients
1 cauliflower, small-medium head
2 cups tomatoes, small dice
1 cup red onion, small dice
1 cup cilantro, chopped
1 cup cucumber, small dice
½ cup fresh limejuice
1 chile serrano (if you like it spicy you can add more)
1 teaspoon salt
1 teaspoon fresh black pepper
1 tablespoon ketchup
Tostadas
2 avocados, pits removed, sliced
Directions
In a large bowl, shred cauliflower with large-hole side of a grater. Add tomatoes, onion, cilantro, cucumber, salt, pepper, chile serrano, ketchup and limejuice. Mix all ingredients together and taste for flavor. Let the mixture sit in the fridge for about 30 minutes. Serve on tostadas and add slices of avocado. Enjoy!
Add-on
If you would like to add some real sea flavor, think of algae! We recently met Islander Kelp at an event about algae as superfood and their products are made from organically farmed seaweed. Add a bit of that to your Ceviche for some subtle fresh ocean taste.
Our Golden Chlorella on the other hand is taste- and odorless; adding it to your dish will supercharge it with vegan protein, vitamin and minerals.
2. Side Dish: Sweet Potato Wedges ‘n’ Guac
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An easy to make sidedish or snack are these roasted Sweet Potato Wedges with Guacomole. You need:
Sweet potato wedges
1 tsp Rosemary
1 tsp Paprika
Pinch of salt and pepper
Put all those ingredients in abowland mix well so that al,l the wedges are seasoned. Put them on a baking tray and in the oven. Bake for 45 minutes at 190 °C.
Meanwhile, prepare the Guacomole:
Squash avocado, slice tomato, cut shallot and coriander, mix everything in a bowl and add limejuice. Add a tablespoon of Golden Chlorella for extra protein and texture.
3. Main Course: Vegan Tex Mex Nourish Bowl
Look at this amazing bowl full of colors and flavors! Makes us want to poke in and crunch away these fresh, tasty veggies right on the spot!
This recipe was developed in collaboration with Christine Bailey, an award-winning Nutritional Therapist, Chef, Author and Broadcaster with over 18 years of experience. We hope you will feel inspired to recreate this at home! If you do, we invite you to share your pictures and feedback online using hashtag #myalver.
What we have here is a flexible vegan dish that uses walnuts to create ‘taco style meat’. You can serve it with an assortment of raw vegetables, roasted tomato salsa, cooked quinoa and drizzled with a Golden Chlorella dressing.
This Alver Golden Chlorella Vegan TexMex is a filling, energizing meal in a bowl. Using yogurt in the dressing provides plenty of beneficial bacteria to support digestive health and immune function.
Preparation time: 20 minutes, Cooking time: 15 minutes, Serves 4. Go here fort he full recipe >>>
Watch this little clip for tips on how to make vegan taco meat!
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4. Dessert: Fruit Cup
In Mexico, fruit is often enjoyed with a generous coating of salt, limejuice and chili powder. This recipe can be easily adapted to include all kids of fruit. Sprinkle Golden Chlorella on top for extra color. Perfect ending to a delicious meal!
Ingredients
6 cups of various fruits, diced in 1-inch chunks
Recommended fruits: apple, pineapple, cucumber, strawberry, grapes, cherry, mango, coconut, and kiwi.
1/2 cup of limejuice
2 tablespoons of chili powder
2 tablespoons of salt
Directions
Mix the chili and salt. Add diced fruit in a large bowl. Pour limejuice over the fruit and toss to coat. Sprinkle chili/salt mixture over the fruit. If possible, chill the bowl of fruit in refrigerator for at least an hour before serving.
Many thanks to www.veganmexicanfood.com for the inspiration.
