Mexican Fiesta Feast

Mexican Fiesta Feast

My, what fun it was! I tooled on down the road this past Saturday to spend Thanksgiving at my daughter’s house. Desserts, cruelty free wine and fresh bakery bread were safely tucked in the trunk of my car. Hubby, son and daughter-in-law followed on Sunday.

When I arrived, my daughter was in the stages of making grocery lists and planning, in her head, the details of our Thanksgiving plant based Mexican Fiesta. I felt very happy for her, even though planning a family event can be a lot of work. I think that she was looking forward to welcoming all of her family to her new home. Many years of moving around for school have finally come to an end and she is just beginning her dream job as an assistant professor of psychology at a Canadian University. So, things feel settled, comfortable and  just as they should be.

Fast forward to our dinner  after lots of prep on Sunday and two grocery runs by my son-in-law.

Plant Based Mexican Fiesta for Thanksgiving

Appetizers:

The Hoover-Doovers!

The Hoover-Doovers!

Kids Love Dipping!

Kids Love Dipping!

Tortilla Chips and Salsa and Hummus: (I know, I know, the hummus is not Mexican, but the kids like it)

Jalapeno Poppers: (filling made with cashews, white beans and some other delectable ingredients)

 

 

 

Main Meal:

One Pot Side Dish

Mexican Rice

Bonny Girl and Burrito

Bonny Girl and Burrito

Mexican Rice:  My daughter did a little research online and then came up with her own take on this dish. See recipe below!

Guacamole: Avocado, garlic, lemon juice, fresh cilantro and salt and pepper.

Cashew Sour Cream: The Vegan Table, page 51. Colleen Patrick-Goudreau.

Cabbage Salad

Cabbage Salad

Plants Rock!

Plants Rock!

Quickie Refried Beans: The 30 Minute Vegan by Mark Renfield and Jennifer Murray

Stir Fried Veggies:  My daughter’s creation, stir fried without oil- a definite plus

Cabbage Salad with Creamy Salad Dressing: Omit or halve the oil for a healthier version of this dressing.

Tortillas: purchased, but look out for nonhuman animal by products in the ingredients.

 

Desserts: definitely not Mexican in origin, but plant based, nonetheless.

 

Chocolate Pumpkin Loaf

Chocolate Pumpkin Loaf

Butterscotch Oat Thins

Butterscotch Oat Thins

Chocolate Pumpkin Loaf: This recipe is super easy and delicious. I omitted the coconut oil and used almond butter instead!

 

Apple Crisp: The  recipe calls for nectarines or peaches, but I used apples and it turned out just fine. I did not peel the apples.

 

 

Margo Oliver Recipe

Margo Oliver Recipe

Butterscotch Oat Thins:  Because this is not a plant based recipe, I needed to make a substitution. I used coconut oil instead of the butter and I had a great deal of difficulty removing the squares from the pan.  Quite  simply put, the oats returned to their original state of individual grains (that is right, crumbs, not squares, LOL). I managed to salvage a few and they were tasty, but not plentiful.  I have had success using Earth Balance Buttery Baking Sticks, but I do not use this product any more because it contains palm oil. I will have to keep experimenting.

 

Together and Having Fun!

Together and Having Fun!

All in all, I think a good time was had by all. You may wonder what we are doing when we are not feasting on all the fabulous plant based food. We do spend a great deal of time delighting in the youngest members of our family. They never fail to amuse with their slant on life and their witty and humorous dialogue. Sometimes we laugh out of joy until our sides hurt. And sometimes we are touched by the love they feel in their hearts. At supper, my granddaughter asked if we would like to share what we are thankful for.  She and I said, our family and my daughter said she was glad to be in their new city, in their new home.

Nice Day for a Ride!

Nice Day for a Ride!

Dressed Up Scooting!!!

Dressed Up Scooting!!!

 

Someone is always up for a game of something outside if the weather co-operates. You will find us outside playing catch, basketball, Frisbee and the like. There is something  for everyone.

Annie’s Vegan View

 The holiday may be over, but plant strong rocks on.

It is the only way of eating my grandchildren know.

They are loving it and thriving.

Choose plant based and vegan this day and every day.

You will be part of saving lives, of eliminating the suffering, of facing the world with your kindness and compassion front and center for all to see.

Win! Win!

May all beings be happy and free.

Anne
Mexican Rice
Print Recipe
What a fantastic way to eat heart healthy whole grain brown rice. The dish is spiced just enough to please all palates and goes well with or in a burrito.
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
30-35 minutes 10 minutes
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
30-35 minutes 10 minutes
Mexican Rice
Print Recipe
What a fantastic way to eat heart healthy whole grain brown rice. The dish is spiced just enough to please all palates and goes well with or in a burrito.
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
30-35 minutes 10 minutes
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
30-35 minutes 10 minutes
Ingredients
  • 1/4-1/3 cup veggie broth organic and low salt, if possible
  • 1 medium onion peeled and diced
  • 3 cloves garlic peeled and minced
  • 1/2 tsp ginger ground
  • 1/4 tsp cloves ground
  • 1/2 tsp coriander ground
  • 1 medium tomato diced
  • 2 tbsp tomato paste
  • 2 cups brown rice
  • 4 cups veggie broth organic and low salt, if possible
Servings: people
Instructions
  1. Stir fry the onions and garlic in 1/4 cup veggie broth on medium high (add more if necessary) being careful not to burn garlic. 5-6 minutes should do the trick.
  2. When onions are soft, add the spices and stir for one to two minutes until fragrant.
  3. Add chopped tomato and stir fry for one minute or so.
  4. Add tomato paste, incorporate well and cook for an additional one to two minutes.
  5. Rinse rice in a mesh colander and add to onion mixture. Stir fry for one minute until rice is well coated.
  6. Add the veggie broth, cover and turn rice down to a simmer.
  7. Cook for 20-25 minutes until all liquid is absorbed.
  8. Turn off heat and let rice sit, covered for ten minutes
  9. Fluff up with a fork and add salt and pepper to taste.
Recipe Notes

Cooked rice is a staple that keeps well in the fridge and is at the ready for eating plain or adorned. You are limited only by your imagination. I always rinse my rice to remove surface starches and let it sit for ten minutes after cooking to prevent it from being sticky. No stirring during cooking needed.

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One thought on “The Plant Based Party is Over

  • October 18, 2016 at 8:53 am
    Permalink

    Hey Anne!
    Sounds like you had a lot of fun!. Great food and great company are a fantastic combination. Thank you for the recipe for Mexican rice. I like Mexican food. I like to make apricot tagines with whatever seasonal vegetable is available. I am planning to make one this week with either seasonal squash or vegetable spaghetti. I have 25 vegetable spaghetti’s that I have grown on the allotment. They are very versatile. I also like to use them instead of noodles for a stir fry with plum sauce or black bean sauce to flavour. I don’t use a recipe. It is just trial and error but hey, that is half the fun isn’t it.

    I like dips too. Hummous and tahini dips are my favourite with tortillas. The Jalapeno peppers filled with cashews and white beans sound delicious. I have never tried these but will now.

    I am glad a good time was had by all Anne!

    Take care
    Loving all these archived articles. You are very talented at writing.They make my day!

    Rachel

    Reply

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