Meatless Monday - Latin-Inspired Feast

Every recipe here is or can easily be made vegan! Just make you own chipotle-lime butter using Earth Balance and use Tofutti Sour Cream for the chipotle creme.

Tomatillo Gazpacho Verde

5-6 roasted tomatillos, cleaned and skin removed (I did them on the grill outside)

2 small persian or 1/2 half regular sized English seedless cucumber, cut into chunks

2 ripe tomatoes, roughly chopped

2 cloves of garlic

2 small red or yellow peppers, chopped into large pieces

1 small or 1/2 large vidalia onion, roughly chopped

2 limes, juiced

1 tsp. salt or to taste

1 cup fresh cilantro 

Fresh ground pepper to taste

3/4 cup water

In a blender or food processor, add all but 2 of the roasted tomatillos, half the cucumber chunks, 1 chopped tomato, 1 chopped pepper, salt, lime juice, pepper, garlic, and cilantro. Blend until almost smooth, then add water and process to combine. Add remaining vegetables and pulse a few times, leaving some small chunks for texture. Top with chipotle creme - recipe follows.

Chipotle Crema

3/4 cup sour cream, Mexican crema, or tofu sour cream (if you want to keep the entire meal vegan)

2-3 drops chipotle chili sauce (more if you like it hotter)

Squeeze of fresh lime juice

Mix ingredients together and drizzle over gazpacho. Also makes a great topping for almost any Cuban or Mexican dish!

Crispy Seitan with Guava-Passion Fruit Glaze

1 package of chicken-style seitan (just use the bigger chunks and save the smaller pieces for something else)

2 tbs. olive oil or canola oil for frying

About 1/2 cup cornstarch (you don't have to measure, as long as you have enough to coat the seitan(

Pinch of salt

Spread the cornstarch out on a plate. Drain the seitan pieces and roll them in the cornstarch mixture. Heat oil in a skillet over medium heat and fry seitan until it begins to brown on each side. Don't let the pieces get too dark, or they will taste burnt. Sprinkle in a pinch of salt to season. When the seitan is done, drain the excess oil by placing the pieces on a paper towel. Coat with guava-passion fruit glaze - recipe follows.

1 cup (Goya brand) guava jelly

2 tbs. passion fruit juice concentrate (if you can find it. I used Goya brand)

Juice of 1/2 lime

Pinch of salt or to taste

In a small saucepan, melt the guava jelly over medium-low heat. Whisk in the juices and a bit of salt to taste. Pour over the fried seitan pieces, making sure they are entirely coated. Serve over rice and beans with a side of plantains.

Latino-in-a-Jiffy Rice and Beans

1 pouch of microwavable while or Jasmine rice, cooked (I used 365 brand, but you can also get this at Trader Joes)

1 can black beans, drained

Sprinkle of salt to taste

1/2-1 tsp. each garlic and onion powder

Fresh ground pepper to taste

1 tbs. chipotle-lime butter, Earth Balance, or vegan alternative (you can buy flavored butters at Whole Foods at the fish section or make your own as per this recipe. I like to buy a couple at a time and throw them in the freezer)

2-3 drops chipotle chili sauce (optional)

1/4 cup fresh chopped cilantro

Add garlic and onion power, salt, chipotle sauce, and cilantro to the black beans and mix well.

Combine cooked rice with salt and chipotle-lime. Mix together beans and rice and top with more cilantro if desired.

Sweet Sauteed Plantains with Chipotle and Lime

2 ripe plantains (should be black on the outside)

2 tbs. Earth Balance

1 tbs. chipotle lime butter

Salt to taste

2 tbs. brown sugar

Juice of one lime

Slice plantains on a diagonal. Melt Earth Balance and chipotle-lime butter in a pan on medium heat. Add plantains and season with salt. When plantains are slightly browned on both sides, add sugar and lime juice.