A comprehensive collection of plant-based recipes designed for a vibrant Mexican-themed party, featuring savory alternative meat filling, fluffy Spanish rice, fresh pico de gallo, and creamy guacamole. This spread is perfect for serving with tortilla chips, cashew cheese, flour tortillas, and premade salsa. A mix of sautéed squash, bell peppers, onion, and garlic can also be served as an accompaniment.
Overall Party Prep: Begin by preparing the Pico de Gallo and Guacamole, as they can be made ahead. Then, cook the Alternative Meat filling and Spanish Rice, which can be done concurrently. Prepare any optional accompaniments like tortilla chips, cashew cheese, flour tortillas, and premade salsa.
Alternative Meat:
1. Begin by adding 1 tbsp avocado oil, 0.5 purple onion, and 5 cloves garlic to a large saute pan over medium heat.
2. Once fragrant, add in your 0.5 pkg Mexican seasoning of choice along with 2 pkg alternative meat.
3. Cook, breaking up the meat, until fully browned.
4. Once fully brown, add in 0.625 cup vegetable broth and cover until absorbed.
5. Top with cilantro and set aside for serving.
Spanish Rice:
1. Begin by adding 1 tbsp avocado oil, 0.5 yellow onion, 1 whole jalapeño (minced), and 4 garlic cloves (minced) to a medium-sized pot over medium heat.
2. Once fragrant, add in 1 tbsp favorite Mexican seasoning blend to infuse with the veggies for 1-2 minutes.
3. Next, top with 1 cup white rice and mix well to incorporate.
4. Add tomato sauce (quantity not specified in original recipe) and fully incorporate into your rice before adding in 1 cup water, 1 cup vegetable broth, and 2 bay leaves.
5. Cover, place on a low heat and let cook for 20-30 minutes until fluffy.
Pico De Gallo:
1. Begin by de-seeding each of the 8 Roma tomatoes – this helps keep it fresh and not too soggy. Just slice them in half and remove the guts.
2. Next, dice all ingredients (8 Roma tomatoes, 0.33 purple OR yellow onion, 0.5 jalapeño + seeds, 0.5 cilantro bunch) excluding lime, lemon, and salt, and add to a bowl.
3. Top with fresh juice from 1 lime and 1 lemon – don’t be afraid to add the pulp!
4. Top with a heavy pinch of salt, mix, and serve.
Guacamole:
1. Begin by de-seeding and adding 6 large avocados to a large bowl and mash until you get a chunky texture.
2. Add 0.5 cilantro bunch, juice + pulp from 3 large lemons, and a heavy pinch of salt. Mix well.
3. Gently fold in 1/2 of the Pico de Gallo mix made above (or roughly 3-4 cups of the prepared pico) to create your Guac!
4. Add an avocado seed to the Guac mixture to help keep it green until serving time.
