It’s time for some fun vegan Mexican dinner recipes. A different take on nachos, a casserole, and beans in boats. Think of it as your own personal fiesta. And wait until you taste this unusual margarita!
There is a lot of cheese in Mexican food, and it’s so easy to switch it out for vegan cheese.
This week’s organic vegetable delivery box had corn, summer squash, spring greens, parsley, green onion, eggplant, tomato, peppers, watermelon, cherry tomatoes.
After 20 weeks I’m being challenged to keep coming up with new recipes for vegetables I’ve received many times before.
And yet I heard a statistic that Americans eat a diet made up of mainly the same 15 foods.
That was shocking to me since I eat seasonally what is grown in my area with only a few imports from Costco.
So this week I again was faced with eggplant. I love eggplant but do I really want to eat it several weeks in a row? No. I’m getting tired of it.
I mentioned in the video that my Instant Pot makes the best corn on the cob ever and it does it in just 4 minutes.
Tomatoes are something I eat every day along with avocados, so those go quickly without any recipes just on my lunch and salad at dinner.
Watermelon can easily go in a smoothie, a tropical fruit salad or a watermelon cocktail.
I always put parsley in my smoothies.
Green onions, cherry tomatoes, and peppers can go in a salad with the spring greens. For that matter, you can chop up a summer squash and put that in the salad too.
With that said, I do have recipes for you.
For the watermelon, I thought you might enjoy this…
Table of Contents
If you don’t drink, just use a sparkling water and you’ll have a refreshing mocktail.
Then move on to…
This recipe uses the green onions, corn, cherry tomatoes, peppers and parsley (which I use instead of cilantro)
Changes I Made:
Parsley instead of cilantro
Vegan shredded cheddar instead of yogurt cheese.
I make black beans, lentils, and corn all in the Instant Pot. If you don’t have one yet, you seriously will wonder how you lived without it!
Need something more substantial?
Again, just substitute with vegan cheese.
Or you could do a buffet and add this dish to your dinner…
Changes I Made:
I had a couple leftover zucchini so I used those and the 2 small yellow summer squash I got this week.
Enjoy your Mexican fiesta!
Check out these recipes:
Health and nutrition are a big passion of mine because, without your health, all the success you can achieve is meaningless. In 1981 I started seriously studying health, nutrition, and the mind/body connection. I stopped eating meat in 1990 for health reasons and compassion for animals. In 1999 I was diagnosed with breast cancer. In 2005, the day after Christmas, I lost my mother at the age of 69 to lung cancer. Since then, helping others to regain their health by making simple changes has become a driving force in my life.
Until next time, I’d love to hear your thoughts. Just comment on this post here or on Facebook.
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With over 40 years in sales and marketing, along with 45 years studying human behavior, Lynn Pierce, “The Voice of Women Empowered to Create an Ageless Body, Mind & Soul After 50” mentors soul-based entrepreneurs to reach your own personal version of success and an ageless lifestyle. Tell Lynn what the life of your dreams looks like, and she’ll create the blueprints to get you there, along with the sales system to fund it. Lynn is the author of, “Breakthrough to Success; 19 Keys to Mastering Every Area of Your Life”. Claim your free special report, “What Do You Stand For” here