Food for the Heart - Recipes from the Soul: Cinco De Mayo Celebration

Happy Cinco De Mayo!

What a better way to celebrate, than with some Mexican Food.

Experimenting with new foods can be a great way to expand the nutrients provided in your diet, try substituting meat/processed meat alternatives/same old taco filling for this quick and easy whole food counterpart.

Mushroom Walnut Ground “Beef”

Vegan, Gluten-free

Makes 10 tacos OR enchiladas

What you need:

1 Tbsp vegetable oil

2 cups mushrooms (crimini or baby portabella), roughly chopped

1 cup raw walnut pieces

1/2 cup white onion, roughly chopped

1 tsp chili powder

1 tsp smoked paprika

1 tsp salt

1 tsp black pepper

1 ½ tsp cumin

What to do:

Combine all ingredients (except vegetable oil) in a food processor, pulse until walnuts and mushrooms are in small pieces. DO NOT OVER MIX OR YOU WILL MAKE A PASTE.

In a large skillet, over medium heat, add vegetable oil. Cook mushroom walnut mixture until heated thoroughly and browned (as in a shade darker without being black but slightly crispy).

Use as filling in enchiladas, burritos, tacos, etc.

Enchilada Sauce

Vegan, Gluten-free

Makes 3 cups: 12 servings for enchiladas OR 72 servings for tacos

What you need:

1 Tbsp vegetable oil

1 cup white onion, roughly chopped

6 garlic cloves, roughly chopped (I love garlic! I typical double the amount in any normal recipe, so adjust to your tasting.)

2 Tbsp adobe sauce

1 Tbsp salt

1 Tbsp black pepper

1 Tbsp smoked paprika

1 ½ tsp cinnamon

1/3 cup tomato paste

2 cups vegetable broth

Corn starch slurry ( ½ corn starch, ½ water)-optional if you want the sauce thicker

What to do:

In a medium sauce pan over medium heat, add vegetable oil, onion, and garlic.

Sauté until the onion becomes transparent, not browned.

Add adobe sauce, all seasonings, and tomato paste. Mix and cook for an additional minute to enhance all the flavors.

Add vegetable broth and mix thoroughly to ensure no paste chunks. Bring mixture to a boil.

Let the mixture cool for a moment before blending (if you don’t; you will build up too much pressure in the blender and it may explode!).

If the sauce is too thin, add sauce back into the sauce pan and add corn starch slurry (1 Tbsp corn starch, 1 Tbsp water; mixed together), bring to a boil. Continue this process until at desired thickness.

Enchiladas or Taco Assembly

Enchiladas: pairs great with sour cream and guacamole.

Assemble enchiladas by adding 1/3 cup walnut mushroom mixture into a warmed corn tortilla and roll up enchilada, top with ¼ cup enchilada sauce.

Tacos: pairs great with sour cream. Additional fixings such as lettuce, tomatoes, and cheese needed.

Assemble tacos by adding 1/3 cup walnut mushroom mixture into a warmed corn or flour tortilla, add 1 Tbsp of enchilada sauce, add additional taco toppings such as lettuce, tomatoes, and cheese. 

I hope you all enjoy!

-Namaste, Melissa P.

ABOUT THE AUTHOR: MELISSA POINDEXTER

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Melissa Poindexter, RDN, LD

A vegan registered dietitian nutritionist who doubles as a local Denton yogi. Melissa started her yoga journey with Karma Yoga three years ago. Melissa has a passion with working with individuals with special diets by giving education through evidence-based research. When off her mat and out of the kitchen, Melissa also enjoys outdoor activities, scuba diving, and gardening.