What to cook this: Mexican vegetarian cooking

I am very lucky to live in Mexico. Fresh fruits and vegetables available for recipes make me fall. After all, it is seasonal throughout the year.

A great news for your health, but not so big for my wallet. Why? Because every time I get groceries, something is always added to my basket – this is very new and the peak ripening is amazing. So, the recipes start to run on my head. Then I can’t resist.

Today it was radish.

Did this ever happen to you? Do you want to cook too? If so, you are in the right place. We will discuss some recipes about what is the season and how to use them this month.

Radish

This is my lunch. The delicious radish came home with me and quickly replaced the lunch with the Mexican flavor. The radish were the star of the show, which added a good crisis. Above the exotic limestone and coriander dress and a few butter slices, I was in heaven.

I call them spinach tacos, but I hope they have the right name somewhere. If you know, please pop in the comments.

The humble radish is packed with vitamins, minerals and antioxidants and is beneficial for heart and kidney health. High vitamin C, which is a good immune system booster.

Black bean lettuce tacos

Materials

• 3 cups cooked black beans, or 2 cans (14oz) black beans
• Corn (kernels only) or 2 cups of corn kernels (recorded or frozen) 2 large ears
• ½ cup crushed feta cheese
• ⅓ Capped fresh coriander
• 5 radish, sliced
• 1 big jalapino, tidy chopped
• ¼ cup lime juice (about 2 lime)
• ½ teaspoon grinded limestone experience
• ¼ cup additional virgin olive oil
• 1 tbs red wine vinegar
• ½ tsp the best sea salt
• 2 butter, cut into long, thin strips
• Spinach you want; I used a small one to make the cup

Directions

1. To make salad: In a large bowl, attach beans, corn, feta, coriander, radish, jalapino and lime experience. Add salt to olive oil, lime juice and vinegar on the salad. Add more salt to taste if necessary.
2. Make spinach tacos: spoon the black bean salad on each lettuce leaf. Enjoy two butter slices above!

Note: The remaining black bean salad is fine in the refrigerator for 3 to 4 days.

Sanotot

May is the supreme season for the Sayot. This vegetable is my favorite. Returning home in Australia, we call it soko. It is very favorite because one of my early memories is eating it with my mother and then I didn’t stop.

But this is a force of health, which helps to increase the health and function of the liver, as well as a friendly friendship. The powerful phyto chemicals of the syyot can increase blood flow and blood pressure, which becomes a heart-smart vegetable.

I have many saite recipes for me from simply boiling from butter, salt and pepper to the chips. I will come within the hot months and I will make salad salads. I first found this salad in A Mexican cooking site Love it.

Side Salad

Materials

• 2 great dye
• ¼ red or white onion, chopped thin
• ½ cup Mexican Casso Fresco (optional)

Clothes

• 2 tbsp olive oil
• 1 teaspoon mild vinegar, I like red wine or white wine vinegar
• 1 tbsp of water
• 1 tablespoon Mexican oregano
• ¼ – taste ½ tbsp salt
• ¼ tablespoon fresh ground black pepper

Directions

1. Cover the dye in water with a medium long -handed saucepan. Bring to a boil, then reduce the heat and simmer for 15-20 minutes. Until a knife is easily inserted. Remove from heat, drain, and cool.
2. In a small bowl, mix olive oil, vinegar, water, salt and pepper. Mix well, then crush the oregano between your fingers and add to the clothing. Add the onion.
3. If the dye is cold enough to handle, peel them and cut them into cubes. Once on the plate, drizzle and serve with decoration. If you add Casso Fresco, add before serving.

Cauliflower

What is your favorite way to eat cauliflower? Source, cooked, oven baked, steamed, stirred or pickles?

I take it in any way to get it. I love cauliflower. This is between the cauliflower and the broccoli that my favorite crucifixion is, honestly, I cannot decide.

Well, so we all know that cauliflower is healthy. But do you know that this is excellent in folate and vitamin B6 content? After all, it is best for weight loss with high fiber and low calorie content. It also excels in increasing eye health.

This Mexican cauliflower rice recipe can be provided as any meal or main lesson.

Mexican cauliflower rice

Tasty and light, you may want to double the recipe because everyone comes back. After all, it is a vegetarian and vegetarian friendship.

Materials

• 1 big cauliflower
• ¾ cup vegetable or chicken stock
• 1 onion, finely chopped
• 1 Tomato was made of slices
• 2 tbsp olive oil
• 1 ½ teaspoon tomato paste
• 1 tablespoon minced garlic
• ½ tbsp of salt
• ¼ tsp cumin
• ¼ tsp peppers

Directions

1. Cut the flowers from the cauliflower to remove the dense stems. Place it in a food processor and beat until it looks like rice. If you do not have a food processor, tap the cauliflower into a large bowl.
2. In a large pan over medium high heat, lean onions, tomatoes and garlic for about 10 minutes until the onion is soft.
3. Add cumin, pepper, salt and tomato paste, then add the broth. Stir until the tomato paste is dissolved, then add the cauliflower rice.
4. Cook for 3–5 minutes until smooth, and remove the heat and season with high salt if necessary. Serve the lime wedges and chopped coriander.