What’s the best way to share recipes and hang with friends? You guessed it, a potluck!
SAH and friends threw it down Mexican style and everyone brought deliciousness to the table. There was vegan enchiladas, citrus saffron quinoa paella, mango salads, corn bread and coconut avocado lime tarts! Yeah, it was a real good feast. Recipes and photos are below!
- 3-4 cloves garlic, minced
- 1/2 onion, minced
- 1.5 cups mushrooms, chopped
- 1 red and 1 yellow bell pepper, chopped
- 2 cups black beans
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
Saute the onion and garlic until soft. Add spices, stir to coat, then add mushrooms and peppers. Cook until slightly softened, around 5 minutes. Add black beans, stir to combine.
- 10 small tortillas (corn or flour work, I used a mixture)
- 1 cup enchilada sauce
- 1 cup salsa verde
- 1.5 cups shredded vegan cheese (daiya pepperjack)
Combine the enchilada sauce and salsa verde. Drizzle a small amount over the bottom of a 9×13 pan. Fill each tortilla with the bean and veg mixture and a sprinkling of daiya. Roll and place in pan. Pour remaining sauce over top, top with remaining daiya.
Bake for 15-20 minutes at 400F.
VEGAN CORN BREAD
- 350 ml flour
- 250 ml cornmeal (fine grain)
- 100 ml white sugar
- 20 ml b. powder
- 6 ml salt
- 250 ml almond milk (plain)
- 130 ml oil
- 2 tbsp ground flax meal
- 4 tbsp warm water
Mix flax meal with water and set aside, the flax will slowly thicken and act as an egg replacer in this recipe. (only takes a few minutes to thicken)
In bowl, combine dry ingredients. Mix. Add wet ingredients and egg replacer. Fold everything in until combined, texture should be fairly wet.
Place in muffin tins or in a bread pan. Cook 15 mins or so at 425 F, until toothpick comes out clean.
VEGAN LIME TARTS
- 2 cups flour
- pinch of salt
- 1/4 c margarine
- 1/4 c veg shortening
- 1/2 c H2O
Method: Mix dry ingredients. Cut in marg and shortening with pastry blender until mixture reaches pebbly consistency. Slowly add water and mix lightly until mix is moistened. Knead a couple times on a floured surface, roll out, cut tart size circles (use a wide-mouth cup or jar)… place in muffin tins, poke with fork and bake until golden.
Tart inside layer:
- 1 avocado
- 1-2 tbsp coconut milk
- sugar to taste
- coconut flakes (maybe a 1/2 c, winged it)
- lime juice (1-2 limes worth)
- lime zest (1-2 limes worth)
Method: Mix avocado, coconut milk, sugar, and lime juice and zest in a good mixer (food processor or blender) until smooth consistency is reached. Remove and add coconut, set aside.
- 1/2 can coconut milk (runny part)
- 1 can unsweetened/unflavoured almond milk
- 1/2 c sugar
- 1 tsp vanilla
- 2 tbsp cornstarch
- zest and juice of 4 limes
Method: Place cornstarch in saucepan, add 1-2tbsp of almond milk. Slowly heat and whisk, adding the rest of the almond milk gradually as mixture thickens. Add coconut milk and sugar. Continue whisking until mixture is thick like a pudding, don’t allow it to boil. Remove from heat and add vanilla and lime.
Vegan whip cream:
- 1/2 can coconut milk (the thick part)
- a squirt of lime juice
- a squirt of vanilla
- lightly add icing sugar to taste
Mix with blender until ‘whip cream’ is stiff. Keep cool and sealed, preferably make just before serving tarts.
PUTTING IT ALL TOGETHER….
Leave cooked tart shells in tin to retain shape. Add a spoonful of the avocado mixture, then top up with the lime filling. Allow tarts to cool and settle in the fridge. Top with whip cream and viola…
Can’t wait until the next potluck!