Celebrate Summer with this Mexican-Inspired Menu

26 May

Hi everyone! In case you missed it, we held a cooking class last Monday night at Whole Foods. It was a blast; thanks to everyone who joined us! Unfortunately, we forgot to take pictures during the class, so you’ll just have to imagine how everything would look. The class featured mexican-inspired dishes, full of color and flavor and a great way to welcome summer in. And of course, we eliminated the most common food allergies!

Here’s the menu…

Shrimp Wrap Appetizer
3 large avocados
1 pound shrimp, peeled, deveined and cooked
1/4 cup olive oil
1 scallion, chopped
1 clove garlic
4 leaves lettuce

  1. Mix everything together.
  2. Season with salt and pepper.
  3. Serve on lettuce cups.

Heck of a Jicama Salad
1 medium-sized jicama root, peeled and sliced into thick matchsticks
1 teaspoon salt
2 limes, juiced (about 4 tablespoons juice)
2 hearts of romaine, chopped
2 tablespoons chopped cilantro (about a handful of leaves)
1/2 teaspoon ground cumin
3 tablespoons extra-virgin olive oil

  1. Place the jicama in a bowl. Sprinkle with salt and the juice of one lime. Let stand for 15 minutes.
  2. While the jicama softens, arrange romaine on a serving plate. Then top it with the jicama.
  3. Juice the remaining lime into a small bowl, add the cilantro and cumin. Whisk in the oil in a slow stream.
  4. Pour the dressing over the salad and season with salt and pepper.

Vegan Chili
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, diced
4 cloves garlic, minced
1 sweet bell pepper, chopped
1 green bell pepper, chopped
1 jalapeno pepper, fresh or canned, finely chopped
2 tablespoons chili powder
1 teaspoon cumin
1 cup cooked kidney beans
1 cup cooked pinto beans
28 ounces canned tomatoes, chopped, reserve juice

  1. Saute the onion, carrot, garlic and peppers. Cook until veggies are soft. Add the chili powder and cumin and cook 3 more minutes, stirring often.
  2. Add beans, tomatoes and tomato juice. Simmer 20 minutes.
  3. Top with cilantro and lime and serve.

Mexican Chocolate Fondue with Pepitas
1 cup pure chocolate
1/2 cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch of sea salt
pinch of cinnamon
pinch of chili powder

  1. In a small saucepan over very low heat, melt the chocolate with the grapeseed oil.
  2. Stir in agave, vanilla, salt, cinnamon and chili powder.
  3. Serve drizzled over fruit and sprinkle with pepitas.
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