Note that Mexican cuisine is an ideal starting point for your whole foods, plant-based lifestyle.
Here is what we made:
Radish or daikon
Serrano peppers and/or fresh jalapeño, or Jalapeño in vinegar
3/2/1 dressing with lemon and lime
Pepper to taste
Variations: with cubes of firm tofu, or with cevici-style marinated mushrooms
Boil the nopales paddles in ample water for 15-20 mins with a small onion and some garlic in the water.
Place the nopales in a large bowl; add the chopped tomato, onion, serrano peppers, radish and cilantro.
Mix the ingredients.
In a separate bowl mix the dressing with oregano, salt, and pepper.
Add this to the nopales mixture and stir.
Top the salad with crumbled fresh firm tofu and possibly some nutritional yeast and avocado slices.
(Radishes go well with this salad also).
Eat with corn tortillas or tostadas, or rice cakes.
Black Bean Salsa
Optional: one 15 Oz can of Corn
A bunch of fresh Cilantro
2-3 celery stalks, sliced thin
Juice of 2-3 limes (depending on how juicy the lime)
16 Oz jar of medium green salsa
whatever peppers you choose - cut up fine - jalapenos, chilis, serrano, poblano - it all depends on your taste for more hot or aromatic
optionally add in some pickled jalapenos.
Wash and chop up the cilantro
Add lime juice, mix in the black beans and the salsa.
Serve on rice cakes or tortillas.
Mexican Chili Bean Stuffed Peppers
|Mexcian Stuffed Peppers from Nutrition Studies|
At the end of all that, we were able to contribute $4 to St.Helena's from the grocery money, and Fr. David had 1 stuffed pepper and some of the two salads with tortilla. There was 1 stuffed pepper for the seminarians, plus enough of the black bean salsa and cactus salad for 2-3 people. And I used the rest of the stuffing the next day for 4 more stuffed peppers. Net, net we spent about $14 per person, and that included stocking up on some staples.