Vaguely Hispanic Vegan Dinner (in four recipes)

 Loving all these greens.

So I'm going to try something crazy here, and I'm already pretty sure I'm going to regret it. I'm going to have FOUR RECIPES in one post. All of these dishes combine into one (vaguely) hispanic themed dinner. Vaguely hispanic, like my heritage. Also, by accident, this entire dinner happens to be vegan, with the exception of the yogurt on the fajitas, which you can leave out or replace quite easily.

Let's start with the appetizer.

 

Guacamole (This is one of those not-quite-a-recipe recipes)

3 ripe avocados
1/2 inch (approx.) slice of red onion
1/4 to 1 whole jalapeño, seeded
1 lime or 1/2 lemon
salt to taste

Some people like to get fancy with their guac, I like mine simple, especially if you can get organic avocados, their flavour doesn't need much boosting.

Start with nice ripe, (yielding to the touch, but not mushy) organic avocados. Use a sharp knife to cut around the outside to the stone, twist the halves apart, then remove the stone. I find the best way to do this is to tap forcefully on the stone with your knife until it is lodged in, then twist your knife and it should pop right out. Scoop out the flesh with a spoon, into your food processor. If you don't have a food processor, buy one. They rock. (Or mash by hand with a fork)

Add in your thin slice of red onion. If you add too much it can really get overpowering. Add a little to start, then add more if you want a stronger flavour.

Add as much jalapeño as you desire. I go with about a third of one, add more or less depending on how spicy you like your food.

Squeeze in your citrus juice. Lime or lemon, or a combination. I used one (very un-juicy) lime and half a lemon for this batch. Again, it's always easier to add more later, than to try to fix your guac after adding too much.

Pulse a few times, then blend away. I like a very creamy guacamole, you can leave it chunkier if you so prefer.

TASTE. Try some on the chips (or whatever) you'll be eating it with. I find you rarely need to add salt, if your chips are salted, unless you have very bland avocados to work with. Adjust your flavours as needed.

Tip: if your avocados are under ripe, chop them up fine before blending, and add a little olive oil. This will make a richer flavour.

I can't always find them, but Neal Brother's Organic Blue corn chips are the best! Super crunchy, and perfectly salted.

Next up, veggie fajitas!

1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp corn starch
1/4 tsp each salt, red pepper flakes, cumin seed, coriander seed, cayenne, and chipolte pepper
3 Tbsp water
1 Tbsp oil
1 orange or yellow pepper
1 spanish onion
1 large portobello mushroom
1 tomato
1 avocado
1/2 cup cooked rice
yogurt
tortillas

Mix together your spices, add the water to make a slurry. Thinly slice the pepper, onion, and mushroom.

Heat the oil in a large skillet. Toss your veggies in the pan with your spice mix, and cook, covered until tender.

Divide the veggies between tortillas spread with yogurt and rice. Add some slices of avocado and tomato.

Third we have horchata!

Horchata is a Mexican rice drink. It is extremely refreshing. I used David Lebovitz's recipe. You can find it here. I did reduce the sugar to 1/2 cup, and this was still plenty sweet. Andy and I also discovered that rice milk is delicious all by itself, and have taken to drinking it straight, over ice. Yum! (Keep in mind that if your sugar is not organic, it's not vegan.)

Finally, for dessert, we have rice pudding. One of my all time favourite desserts. I completely made this recipe up as I went, and it came out great!

1/2 cup arborio rice
1/2 cup water
2 cinnamon sticks
1 can (400ml) coconut milk
1/2 cup raisins
1 Tbsp rum
1 Tbsp brown sugar
1 tsp cane sugar
1 tsp vanilla

You can use any rice you like, but arborio rice makes for extra creamy pudding.

Bring your water to a boil, add your rice and cinnamon sticks and cook, covered, for five minutes. Stir in your can of (full fat) coconut milk. Simmer for approximately ten minutes, until thickened.

While your rice is simmering, soak your raisins in rum and enough water to cover them.

Stir in your sugars and vanilla, and cook for another minute or two.

 

Rice pudding is awesome because it's delicious hot, room temperature, and cold. Your choice! Makes two large breakfast portions, or four small dessert portions (you'll want leftovers).