The 23rd Annual Spring Garden Show presents a cooking demonstration at Macy’s Home Store. Summer is coming, and it is time to party, Mexican-style, whether for tea parties in your garden, evening pool parties in your backyard, or beach parties. Chef Deborah demonstrates five different Mexican dishes before handing out samples for the audience to taste. I will Vegan-ize these recipes and share it on here.
Ingredients:
- 2 ripe avocados
- 2 limes
- ½ teaspoon of sea salt
- ¼ cup of diced white onion
- ¼ cup of chopped cilantro
- 2 diced roma tomatoes
- 1 ripe mango, peeled and diced
- 1 teaspoon of blanco tequila
- 1 teaspoon of lime juice
- 1 tablespoon of crumbled Vegan cheese
- 1 tablespoon of pomegranate seeds or toasted pine nuts
- Fresh tostadas
- Cilantro sprig
- Slice of a lime
Start by cutting and pitting an avocado. Then, add sea salt and one tablespoon of limejuice, and thoroughly mix together as you mash the avocado with a fork. Add onion, cilantro, and tomatoes. Continue mixing together, similar to tossing a salad. Add diced mango pieces, one teaspoon of tequila, and limejuice. Mix again. Add crumbled Vegan cheese, pomegranate seeds and/or pine nuts on top. Toss again.
Serve with fresh tostadas, lime slice, and a cilantro sprig.
(You can also add some minced Serrano chile, hoja santa, epazote, and mezcal.)
*Image courtesy Flickr creative commons.
