A Cinco de Mayo fiesta

contributed by: Megan Tysoe

spring pea guacamole

Guacamole is a Cinco de Mayo staple, and this recipe lightens things up with the addition of sweet green peas, fresh chives and spring green onions. Perfect with chips as an app, or eaten on top just about anything.

Serves: 6

4-5 large avocados

1 ½ cups green peas

½ cup loosely packed minced chives

¼ cup chopped green onions

3 tbsp fresh lime juice

½ tsp sea salt, or to taste

1. Mash avocados in a mixing bowl. Add green peas and continue to roughly mash until the peas are incorporated but still somewhat formed.

2. Stir in the chives, green onions, lime juice and salt. Add more lime juice and salt as necessary.

mango pineapple salsa

Yield: 4 cups

2 ripe mangoes, peeled and diced small

1 cup diced pineapple

½ cup minced red onion

1 jalapeño pepper, seeded and minced juice of

2 limes (approximately 2 tbsp)

¼ cup chopped cilantro

2 tbsp raw honey

1 tsp sea salt, or to taste

Combine all ingredients in a medium mixing bowl, tossing together with a spoon.

cashew cheese

Yield: 2 cups

1 cup cashews

2 tbsp nutritional yeast

1 tbsp apple cider vinegar

2 tbsp lemon juice ¾ cup water

Combine all ingredients in a Vitamix and blend until smooth and creamy.

enchiladas

Making your own enchilada sauce is surprisingly easy, and much healthier than the store-bought alternative! Double up on the sauce and bottle it for cute, take-home party favors.

Serves: 6

Sauce:

4 cups organic vegetable broth

½ cup tomato paste

¼ cup + 2 tbsp Bob’s Red Mill Gluten-Free Flour

2 tbsp olive oil

2 tbsp cumin

½ tsp garlic powder

½ tsp onion powder

1 tsp chili powder

1 tsp dried oregano

1 tsp salt

½ tsp pepper

Assembled:

6 brown rice or corn tortillas

3 tbsp olive oil

1 bunch purple asparagus, bottoms peeled and cut in thirds

3 cups peeled and chopped sweet potatoes

1 cup cooked black beans

½ cup organic salsa

½ cup diced red bell pepper

2 tbsp lime juice

¼ cup chopped cilantro

1 tbsp chili powder

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp dried oregano

½ tsp paprika

2 tsp cumin

1 tsp sea salt

1 recipe (approximately 3 cups) enchilada sauce

Sauce: 1. In a small bowl combine the gluten-free flour and all spices.

2. In a medium saucepan, heat olive oil over medium heat. Add the tomato paste, followed by the bowl of spices.

3. Cook for about 30 seconds, whisking continuously.

4. Whisk in the broth, then increase heat and bring to a boil. Reduce down to a simmer, and continue cooking for about 10-12 minutes until slightly thickened. If you want a thicker sauce, continue reducing for 5 more minutes. Adjust salt, pepper and spices as needed and keep warm on the stove while preparing the enchilada filling.

Filling:

1. Preheat oven to 375 °F and grease a 9 x 13 pan.

2. Toss asparagus with one tbsp olive oil. Transfer to a sheet pan and place in oven. Repeat with two tbsp olive oil and sweet potatoes. Cook for 35-40 minutes or until tender, stirring occasionally.

3. Combine black beans, salsa, red bell pepper, lime juice, cilantro and spices in a medium mixing bowl. Add cooked asparagus and sweet potatoes. Mix well.

4. Spread 1 cup of enchilada sauce on the bottom of your greased 9 x 13 pan.

5. Prepare the enchiladas one at a time. Scoop about ½ cup of the enchilada filling onto the left side of a corn or brown-rice tortillas. Fold and roll, placing the enchilada seam-side down in the prepared pan. Repeat with the remaining 5 tortillas.

6. Pour two cups enchilada sauce over the enchiladas, cover with foil and bake in the over for 15-20 minutes.

7. Remove, and sprinkle with pumpkin seeds, fresh herbs, and scallions. Top with cashew cheese.

horchata

This sweet & refreshing drink originated in Valencia, Spain, and has since changed in name and flavor from one region to the next. In Mexico, Horchata is traditionally made with rice, but rice has also been replaced with a variety of other seeds, nuts and grains depending on local availability. If you don’t have the time to make this recipe from scratch, you can easily substitute with pre-made almond, hemp, soy or coconut milk.

Serves: 6

1 cup long-grain rice

1 cup Brazil nuts

5 cups water

2 cinnamon sticks, plus more for garnish

1 whole vanilla bean

1 cup coconut sugar pinch of sea salt ground cinnamon, for sprinkling

1. Combine rice, Brazil nuts, water and cinnamon sticks in a large bowl. Let soak for about 2 hours.

2. Transfer the rice mixture to a vitamix or high-speed blender, and add the vanilla bean. (If you have a small blender, you can mix in batches). Blend on high for 1-2 minutes, until well incorporated and smooth.

3. Strain through a fine-mesh sieve or cheesecloth bag into a pitcher, return to the blender and mix in the coconut sugar and pinch of salt.

4. Chill until ready to serve, pour into glasses and garnish with cinnamon sticks and ground cinnamon.

churro doughnuts

adapted from babycakes classic gluten-free doughnut recipe

Yield: 2 cups

1/3 cup melted coconut oil (plus more for brushing)

1 cup coconut sugar

1 ¾ cups gluten-free flour blend (I used Bob’s Red Mill)

1 ½ tsp baking powder

½ tsp salt 1

/8 tsp baking soda

2 tsp ground flax + 4 tsp hot water (mixed together + let sit for 5 minutes)

6 tbsp unsweetened apple sauce

¼ cup vanilla extract

1/3 cup hot water

1. Preheat the oven to 325°F.

2. Brush 2 six-mold doughnut trays with coconut oil and set aside.

3. In a medium mixing bowl combine coconut sugar, flour blend, baking powder, salt, and baking soda.

4. In a separate bowl, combine all wet ingredients. Add to dry ingredients and mix together to just combine. It shouldn’t be thick.

5. Use a melon baller or tbsp to drop 2 ½ to 3 tbsp batter into each doughnut mold, spreading with the back to evenly distribute.

6. Bake for 8 minutes, rotate, and continue baking until the doughnuts are golden brown, about 7 minutes more. Ovens vary, so test with a toothpick after the initial 15 minutes. If it doesn’t come out clean, continue testing every 3-5 minutes. You don’t want them to be too firm, as they will continuing firming up outside of the oven.

7. Remove from oven, and let cool for at least five minutes before transferring to a cooling rack. Coat with your choice of toppings (I suggest dipping in melted coconut oil and sprinkling with cinnamon & sugar, or dipping in a chocolate glaze!)

*note: to make the chocolate glaze I simply combined ¼ cup coconut oil and ¾ cup vegan chocolate in a double boiler with a dash of cinnamon and sea salt. Let cool slightly before dipping doughnuts.