Love Lunch Recipe – Mexican Mixed Plate

Posted: November 18th, 2014 | Author: | Filed under: Love Lunch, Mexican, Recipes, Vegan, Vegetarian | No Comments »

Annalise Braakensiek - Mexican mixed plate

Mexican mixed plate
Serves 6
I like to use organic produce and purified water in my recipes, and will always recommend you do, too!

Frijole:
1 large brown onion, finely diced
2 cloves garlic, peeled and finely chopped or crushed
Himalayn salt, and cracked pepper to taste
2 Tbsp cold pressed extra virgin olive oil or coconut oil
2 cans (400gms per can) of crushed organic tomatoes (or equivalent of fresh if in season)
2 cans of refried beans (400 gms per can) (or homemade)
1 can red kidney beans (400gms per can) rinsed and drained, or fresh, pre-soaked, and boiled
¼ tsp ground cumin
¼ tsp ground hot paprika
¼ tsp of ground smoked paprika
¼ tsp of ground oregano
¼ tsp ground coriander
A generous pinch of cayenne
1 tsp of Massel vegetable stock powder

In a heavy based pot on medium heat, add extra virgin olive oil or coconut oil in a small pot on med-high heat. Add half the onion, stir through and cook till translucent, add half the garlic, stir for approx 1 minute or till flavour rises, being careful not to burn, or garlic becomes bitter. Add washed and drained red kidney beans, and refried beans, a generous pinch of salt, ground cracked pepper and all remaining spices, place lid on and turn down low.

 

Pico de Gallo:
2 red onions (or 1 large) peeled and super finely diced
I large bunch of coriander plucked and chopped
3 tomatoes, finely diced
1 tsp Pico de Gallo powder (Herbie’s do a fab one)
Large pinch of salt
Juice of 1 lime
1 Tbsp of olive or grapeseed oil

Place all ingredients in a bowl, mix well, and set aside.

 

BBQ Oregano Onion and Capsicum
1 brown onion peeled and sliced length ways
1 capsicum de-seeded and finely sliced length ways
½ tsp dried oregano leaves
1 tsp of extra virgin olive oil or coconut oil
Pinch of Himalayan salt

In a mixing bowl mix sliced onions, capsicum, oregano, salt and oil and place on bbq hotplate or heavy based frying pan. Cook till a little charred and crunchy, and set aside.

 

Iceberg Lettuce:
Wash and finely shred ¼ of a head of lettuce, spin dry or drain well and set aside

 

Rice (it’s traditional to use Basmati and Basmati has the lowest GI, however feel free to substitute with your carb of choice; ie. quinoa, brown rice, or kamut):

Cook 3 cups of rice (or carb of choice) in rice cooker until al dente.

 

To serve:
Plucked coriander leaves
Wedges of lime
Salsa verde
Jalapeno peppers

Serving Suggestion:
You can either plate up with rice at the base and a generous amount of each recipe on top, sprinkled with a few coriander leaves, a teaspoon of salsa verde,  a few slices of jalapenos and a wedge of lime.
Alternatively, you can serve up each recipe in separate dishes and let your guests serve themselves.
Be sure to serve with a smile and lots of love, and enjoy! Besos.



Leave a Reply