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Tostilocos

Sometimes you want to nosh on some finger foods instead of sitting down for a fancy meal. That’s where this fun snack comes in: Simply grab some chips, and top them with refreshing cucumber, mango, allied industrial technologies jicama, lime, and Cacahuates (Japanese peanuts).
Note: If you can’t find Japanese peanuts, use regular or spicy peanuts, recipe creator Ana Frias, says.

Per serving: 379 calories, 19 g fat (2 g saturated), 281 mg sodium, 49 g carbs, 4 g fiber, 5 g protein

See the full recipe HERE.

Vegan Ceviche Tostadas

Enjoy the light and bright taste of tostadas, minus the seafood. This foodie-approved appetiser uses quinoa and cauliflower as a starting base and is accentuated by crunchy carrots and zesty spices.

Per serving: 205 calories, 9 g fat (1 g saturated), 2,176 mg sodium, 29 g carbs, 4 g sugar, 5 g fiber, 5 g protein

See the full recipe HERE.

Paletas De Tamarindo

These flavourful popsicles are the answer to hot summer days and post-barbecue desserts. They combine tamarind puree, sugar, water and chilli powder, or Tajin, a Mexican spice blend. Freeze for at least six hours and up to two weeks.

Per serving: 82 calories, 0 g fat (0 g saturated), 19 mg sodium, 21 g carbs, 20 g sugar, 0 g fiber, 0 g protein

See the full recipe HERE.

Vegan Chorizo Tostadas

You’ll want this traditional Mexican staple every night of the week. Made with Brussels sprouts-based vegan chorizo instead of pork, and topped with black beans and vegan Mexican cashew crema, you get a meal bursting with both flavour and nutrients.

Per serving: 268 calories, 11 g fat (4 g saturated), 314 mg sodium, 37 g carbs, 3 g sugar, 10 g fiber, 7 g protein

See the full recipe HERE.

Chiapas Tofu Avocado Scramble

Outdo your favourite brunch spot’s tofu scramble with this delicious dish made with tofu, beans, fried tortilla strips, and vegan cheese. Recipe hint: To get the tofu to taste more like eggs, try Indian black salt for its sulphuric flavour.

Per serving: 388 calories, 24 g fat (3 g saturated), 138 mg sodium, 31 g carbs, 2 g sugar, 9 g fiber, 17 g protein

See the full recipe HERE.

Sopa de Verduras

Show your whole body some love with this nutrient-dense soup containing broccoli, zucchini, carrots, celery, corn, cabbage, chayote (a gourd common in Latin cuisine), and potatoes. You can make this year round: Feel free to swap any of the veggies for those that are in season.

Per serving: 110 calories, 1 g fat (0 g saturated), 630 mg sodium, 23 g carbs, 6 g sugar, 5 g fiber, 6 g protein

See the full recipe HERE.

No-Bake Vegan Enchiladas

For these lovely sautéed sweet potato-based enchiladas, create a garlicky salsa verde and cashew-based toasted poblano chilli crema. Bonus: The dish is particularly high in fibre and low in sodium, and beats takeout any day.

Per serving: 351 calories, 14 g fat (2 g saturated), 165 mg sodium, 52 g carbs, 9 g sugar, 8 g fiber, 9 g protein

See the full recipe HERE.

Arroz Rojo

Can’t think of what to pair with your main? This recipe is about to be the ultimate sidekick, since it’s made with items you likely have on hand: white long-grain rice, frozen veggies, tomato sauce, and vegetable stock.

Per serving: 245 calories, 6g fat (3 g saturated), 645 mg sodium, 42 g carbs, 3 g sugar, 1 g fiber, 4 g protein

See the full recipe HERE.

Piloncilo Almond Butter Oatmeal Cookies

End your meal with a sweet Mexican treat that happens to be vegan, too. Made with whole food plant-based ingredients like flax seeds, almond butter, oats, pecans, raisins and cinnamon, these cookies will satisfy your cravings without spiking your blood sugar.

Per serving: 125 calories, 5 g fat (1 g saturated), 138 mg sodium, 23 g carbs, 9 g sugar, 2 g fiber, 3 g protein

See the full recipe HERE.

Quinoa Black Bean Chili

Turn up the heat with this ultra-filling one-pot chili that uses protein-rich quinoa instead of rice as its base, chili-flavoured beans to reduce your time cooking, and roasted poblanos, jalapeños and tomatoes to deepen the flavour.

Per serving: 237 calories, 5 g fat (1 g saturated), 1,770 mg sodium, 40 g carbs, 9 g sugar, 8 g fiber, 10 g protein

See the full recipe HERE.

Habanero Hearts of Palm Ceviche

This traditional Mexican side dish is as simple to make as it is tasty. Use a can of hearts of palm to mimic the light and citrusy flavour of seafood in traditional ceviche, and add extra nutrients and crunch with plum tomatoes, red onion, habanero and lime.

Per serving: 115 calories, 9 g fat (1 g saturated), 253 mg sodium, 7 g carbs, 2 g sugar, 2 g fiber, 2 g protein

See the full recipe HERE.

Easy Mushroom Tacos

Thanks to their satisfying umami flavour and chewy texture, mushrooms make for a stellar meat replacement. Paired with sautéed bell peppers, cabbage slaw (be sure to use vegan mayo), you’ve got a gourmet plant-based taco in minutes.

Per serving: 222 calories, 16 g fat (2 g saturated), 596 mg sodium, 19 g carbs, 7 g sugar, 4 g fiber, 4 g protein

See the full recipe HERE.

Cilantro Jalapeño Hummus

It’s no secret hummus is the ideal dip—it contains loads of flavour, plus protein and fibre from the chickpeas, and healthy fats from the tahini. Add the festive tastes of cilantro, jalapeño, cumin, paprika and garlic into the mix, and you’re basically snacking like a vegan pro.

Per serving: 322 calories, 13 g fat (2 g saturated), 382 mg sodium, 42 g carbs, 19 g sugar, 9 g fiber, 11 g protein

See the full recipe HERE.

Grilled Veggie Burrito Bowls with Hatch Green Chile Rice

Skip your weekly Chipotle run and DIY a nutrient-dense vegan burrito bowl filled with fresh or frozen veggies you have on hand, on top of a bed of homemade traditional Mexican rice. Better yet: Build your bowls in bulk and use them as meal prep for the week.

Per serving: 328 calories, 6 g fat (1 g saturated), 776 mg sodium, 62 g carbs, 6 g sugar, 3 g fiber, 8 g protein

See the full recipe HERE.

Healthy Vegan Frito Pie

Whether you’re entertaining for a big game or summer barbecue, this hearty crowd-pleaser uses only plant-based ingredients for maximum flavour, like black beans, pickled jalapeños, avocado and poblano peppers. Can’t forget the chips!

Per serving: 318 calories, 15 g fat (3 g saturated), 602 mg sodium, 37 g carbs, 11 g fiber, 13 g protein

See the full recipe HERE.

Fig Mole Mushroom Tacos

Treat yourself to the sweet and savoury blend of fig and mole in your next batch of mushroom tacos (an unexpectedly amazing sweet and savoury combo). It gets its spice from three different types of chilli peppers and its heart-healthy fats and crunch from multiple nuts and seeds.

Per serving: 1,018 calories, 64 g fat (30 g saturated), 1,471 mg sodium, 103 g carbs, 32 g sugar, 22 g fiber, 25 g protein

See the full recipe HERE.

Vegan Creamy Chipotle Pasta

Nothing compares to a hearty bowl of pasta when you’re craving carbs. This Mexican iteration is loaded with an almond-based cream sauce flavoured with cilantro, garlic, lemon and chipotle. Got leftover sauce? Drizzle it over baked potatoes.

Per serving: 537 calories, 19 g fat (1 g saturated), 202 mg sodium, 100 g carbs, 5 g sugar, 6 g fiber, 25 g protein

See the full recipe HERE.

Chilaquiles With Chipotle Tomatillo Sauce

This comfort food staple made of crunchy corn tortillas cut into triangles comes in too many savoury topping combinations to count. This version uses smoky Chilli chipotles in adobo sauce, roasted garlic, fresh cilantro, and tomatillos for an ideal vegan breakfast (or late-night snack).

Per serving: 987 calories, 37 g fat (6 g saturated), 1,332 mg sodium, 19 g carbs, 19 g sugar, 8 g fiber, 113 g protein

See the full recipe HERE.

Healthy Avocado Salad

Bless Mexican cuisine for going hard on avocado. Not only does it add natural creaminess to this appetiser or side salad, but it provides plenty of healthy fats so you stay full for hours. Plus, its low-salt content protects your heart health, and you can avoid the dehydration and bloating that you might have after a salty restaurant

Per serving: 182 calories, 13 g fat (2 g saturated), 6 mg sodium, 15 g carbs, 7 g sugar, 7 g fiber, 2 g protein

See the full recipe HERE.

Sweet Corn Tamales

Start your day with the Mexican classic street food corn tamales that basically serve as breakfast-approved chimichangas (minus the deep-frying). Cinnamon, vanilla and stevia add sweetness to pureed corn held together by husks. To keep the recipe vegan, use vegan butter.

Per serving: 220 calories, 14 g fat (8 g saturated), 78 mg sodium, 28 g carbs, 3 g fiber, 7 g protein

See the full recipe HERE.

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