Cinco de mayo fiesta time: bring your own beans

[Guest guest]

Mexico needs some love right now, so let's celebrate it's culture in style this

year. Cinco de Mayo doesn't always mean beef enchiladas and cheese nachos. It

means great vegan food, and not only that, but it means great vegan food,

Mexican music, and tequila! I am just as addicted to tortilla chips and

guacamole as the next omnivore, and most salsas, beans and tortillas are

completely vegan.

 

 

For vegan fiestas out on the town, depending on the restaurant, the only thing

you want to watch out for is the non-vegetarian beans, as they are sometimes

cooked with pork or meat oils and juices. There is more on the menu for you than

just a bean tostada. Try Efrain's in Boulder- the staff is so friendly that when

you ask for " no meat and no cheese " , they won't look at you funny. They have hot

salsa, great margaritas, and if you get to know them well enough, and they might

even give you a hug when you come in.

 

 

However, if you are going to be celebrating at home or at a potluck like me,

this is the perfect opportunity to show your friends just how amazing Mexican

food can be without meat and cheese! Potlucks don't have to be lonely if you're

a vegan; no more sitting around the chips and guacamole!

 

Tips for a stereotype-busting swine-free Mexican meal:

 

In place of meat in a burrito, stir fry some peppers, onions, mushrooms and

beans with chili and garlic powder. This mix goes great with fajitas too! Just

warm a few tortillas and you're good to go.

Black beans and tofu are an amazing combination! Just add salsa and rice; it's

one of those magical, unexplainable marriages that just work. You can keep the

tofu in squares or mash it into a paste and fry it with the vegetables.

Cornmeal is an absolute staple in Mexican food. Also known as polenta, you can

make cornmeal biscuits by just adding 4 parts vegetable broth or water to 1 part

cornmeal and microwaving it for a few minutes, then letting it sit for another

few (idea from The Starving Students' Vegetarian Cookbook by Dede Hall).

Here's a great idea for a Mexican wrap I first tasted at Mugs Coffee Lounge in

Fort Collins the other week. It's called the `Tempexican', and if you are not in

the Fort, it can easily be made at home. P.S., Look out for another article on

Mugs in the near future.

Tempeh slices, an inch long and about 1/8 inch thick, simmered in a frying pan

with pepper, chili powder and any other spices you like

Guacamole

" Pepper Jack " cheese alternative

Jalapenos, tomatoes, romaine, onion, red peppers

" Sour cream " dairy alternative

 

Don't forget the tequila.

¡Celebramos!