With ancestral ingredients and techniques that enhance the nutritional contribution, these 100% plant-based recipes inspired by Mexican cuisine are a real feast for the senses.
MONTEZUMA’S SECRET
Ingredients for 1 liter:
- 1 litre of water
- 1 tablespoon dried red clover
- 1 tablespoon dried damiana
- 1 tablespoon dried sweet chamomile
- 1 tablespoon dried mint
- 1/2 teaspoon ground dried cayenne
- 3 tbsp cocoa
- 10 g cocoa paste
- 60 g coconut sugar
Preparation (10 minutes):
- Bring the water to a boil.
- Turn off the heat, add all the ingredients and let it rest for half an hour.
- Stir with a wooden spoon and serve. It can be taken both hot and cold.
GUACAMOLE WITH DEHYDRATED NACHOS
Ingredients for 4 people:
For the nachos:
- 1 ear of fresh corn
- 100 g buckwheat (pre-soaked in water for about 3 hours)
- 100 g green pepper
- 100 g red pepper
- 1 teaspoon salt
- 2 tablespoons nutritional yeast
- a little pepper
For the guacamole:
- 250 g avocado pulp
- 50 ml lemon juice
- 10 g fresh coriander
- 40 g red onion
- 60 g tomato
- 1/2 teaspoon Maldon salt
Preparation (30 minutes + soaking and dehydration):
- For the nachos, soak the buckwheat for a minimum of 3 hours with 3 parts waters. Once the time has elapsed, strain and wash them. Shell the corn with a knife.
- Blend all the ingredients and spread the dough on the dehydrator racks. Cut into triangles marking with a fine utensil. Dehydrate at a temperature of 45°C, about 8 hours. Flip it over. Dehydrate for a while until you reach a crispy texture. You can store the nachos in an airtight container.
- For the guacamole, cut the onion and tomato into brunoise (1 or 2 cm cubes). Chop the cilantro. Remove the flesh from the avocado and mash it with a fork. Add all the ingredients and you’re done.
- When it’s time to serve, put the guacamole on a plate, place the nachos around it and enjoy!
If you can’t find fresh corn, you can use cooked corn.
Store the guacamole in a tupperware container in the fridge with a cling film.
FRESH PINEAPPLE AND PARSLEY WATER
Ingredients for 1.5 litres:
- half pineapple
- 1 cup parsley
- juice of one lemon
- 60 g birch sugar
- 1 litre of cold water
Preparation (15 minutes):
- Peel the pineapple, core it and mash it with the parsley, lemon and sugar.
- Put it in a jug next to the water, stir and you have your fresh water.
- You can add ice to it.
- If you boil the peel and core of the pineapple with water, you will get a pineapple tea. Or pineapple water if you drink it cold. I always recommend sweetening it.
FRESH TAQUITOS
Ingredients for 4 people:
- long lettuce leaves
- 1 mango
- 30 g red pepper
- 30 g fresh onion
- 50 g carrot
- 50 g red cabbage
- 1 piece of ginger
- 1 teaspoon tamari sauce
- pea sprouts
- pumpkin seeds
For the sauce:
- 1 hot pepper
- 1 red pepper
- 1 tomato
- 2 garlic cloves
- 60 ml olive oil
- 30 ml water
- 1 teaspoon salt
Preparation (15 minutes):
- To make the taquitos, first wash and dry the lettuce leaves, which will serve as a base.
- Then prepare the filling: peel and slice the mango, thin strip the pepper, onion, carrot and red cabbage, and peel and grate the ginger.
- Mix all this filling with the tamari and stir well.
- Blend the sauce ingredients to a runny consistency.
- Fill the lettuce leaves with the mixture and sprinkle some sprouts and pumpkin seeds on top. Serve with the sauce.
If you want a less spicy sauce, remove the seeds from the chili.
RAW VEGAN MEXICAN RECIPES
It is enough to read a little about its history, stroll through its streets and markets, contemplate the striking colors of the fruits, dishes and preparations that are served on every corner to confirm that Mexico is a food feast for the senses.
Each region has celebrations in which certain foods and preparations play a leading role: corn, cocoa, agave, nopal, hot peppers, and mole, mezcal, tamales, pazole or their mythical tortillas.
The people of the countryside continue to maintain artisanal customs and some of the key foods present today around the world are from this land, such as tomatoes, cocoa, avocados, vanilla, beans… We owe them a lot gastronomically and that’s why in this issue we want to thank them, so that they continue to inspire us.
Here we have presented you with an ancient recipe for a cocoa drink that was prepared as an offering to the Mayan gods; tacos with fresh vegetables and enchilada sauce; a fresh water recipe like the refreshing drinks you can have on any street corner in Mexico, and a guacamole with dehydrated corn nachos.
