Meatless Monday – Cinco de Mayonnaise

Photo by Kimberley (c)2014
Photo by Kimberley (c)2014

These mini baguettes are made with avocado. Avocado-based guacamole is a popular Mexican dip and today’s Meatless Monday falls on Cinco de Mayo or May 5th. It is also Dutch Liberation Day.

Food is life-it can commemorate, celebrate and commiserate human experiences. Cinco de Mayo recognizes the Battle of Puebla where the Mexicans were victorious over an invasion by the French army.

Mexican food can lend itself well to being vegetarian/vegan friendly. Popular ingredients in Mexican cuisine are avocado, tomato, onion, corn and hot pepper. Vanilla and cocoa also originate from this part of the world.

May 5th is also Dutch Liberation Day. It is on this day that the Netherlands celebrate their freedom from Nazi occupation after their surrender (Nazis) at the end of World War 2.

So on this May 5th commemorate these events, celebrate the victories and commiserate with the losses through vegetarian food.

The Whole Cinco de Mayo Enchilada:
An enchilada is like a Mexican variant of baked manicotti (or is it cannelloni?) topped with tomato sauce. Find your best non-GMO corn tortillas, stuff with a spicy vegetarian mix (i.e. corn, peppers-both the sweet and spicy kind, onion, garlic, cumin, cilantro, black beans and maybe some rice just because) and top with a spicy tomato sauce. Option: Top with vegetarian/vegan white ‘cheese’ and/or serve with avocado slices.

Dutch Liberation snack:
Organic Yukon gold potatoes cut into wedge form and tossed with some olive oil and salt. Bake for about 30 minutes in a 350ºF oven and serve with mayonnaise-a Dutch classic.


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