Roasted Veggie Fajitas With Cashew Tofu Sour CreamBy Veggie Fest TeamEveryone loves the flavors of Tex-Mex. The spicy and tangy vegetables in this recipe go well in both flour and corn tortillas. Serve with guacamole and our amazing Cashew Tofu Sour CreamCaldo Tlalpeño (Vegan)By Veggie Fest TeamWhether called soup or stew, this spicy and hearty tlalpeño soup is a staple of homemade Mexican cuisine.Hibiscus Iced Tea (Agua de Jamaica)By Veggie Fest TeamA refreshing drink for hot summer days!Mango-Lime SalsaBy Veggie Fest TeamThe sweet from the mango and the tart from the lime juice in this salsa go well with veggie burgers and as a dip for corn chips. Recipe used with permission from Cathy Gallagher and Barbara Schugt, the authors of Veggie Power Burgers. EmpanadasBy Veggie Fest TeamA specialty from Guanajuato, Mexico but originating in Spain, these savory pies are a flaky, vegan treat.Sweet Potato Quesadillas with KaleBy Veggie Fest TeamAraceli Flores took traditional quesadillas to a new level of tasty with this at our March 16, 2019 cooking demo held at the Science of Spirituality International Meditation Center in Lisle, Illinois. Tofu RancherosBy Veggie Fest TeamFor a real south-of-the-border flavor, try this hearty dish which doubles as a filling for tacos or tortillas.Quinoa Salad with Black Beans and VeggiesBy Veggie Fest TeamRocío González prepared this delectable Quinoa Salad with Black Beans and Veggies at our Saturday, February 16, 2019 cooking demo, held at the Science of Spirituality International Meditation Center in Lisle, Illinois. Brazilian Hot ChocolateBy Veggie Fest TeamThis delicious hot chocolate, with a mocha touch, feels like a warm hug on a cold day.Steak Tacos with Salsa Verde (Vegan)By Veggie Fest TeamThese traditional vegan Shredded Barbacoa Tacos with Salsa Verde are delicious and protein-rich. Guaranteed to delight your family and friends. Hibiscus Flower Tamales with Red Chili SauceBy Veggie Fest TeamEnjoy this moist tamale recipe with hints of sunshineTex-Mex TorteBy Veggie Fest TeamYou can build a Mexican meal around this satisfying entrée by serving it with guacamole and crisp corn chips.
