My friend Hope had a graduation party on Saturday (congrats, Hope!). With Cinco de Mayo upon us, and considering none of our circle really go out on Mondays, she dubbed it Tres de Mayo. Her boyfriend Tom, who is quite a cook, told me he was going to go with a taco bar setup, and Hope was readying margaritas and Mexican beer. Tom confirmed that I would be able to eat the tortillas, refried beans, pico de gallo, and his most excellent guacamole. Yes, that would be more than enough to fill me up, but you know me – I always go overboard and I like to get all fancy. So I made some foods and hauled them over to the party.
I’ll start with the Breakfast Veggie Chorizo from VWAV. This stuff is goo-ood. It took me longer to cook the liquid off than the directions said, but that’s alright. It was probably the first time I’ve cooked with tvp where I didn’t burn it to the bottom of the pot! There were two vegetarians at the party (an unusual occurrence for me) who greatly appreciated it, and vegan-skeptic Tom even filled a taco with it. Granted, that was after a few beers…
I whipped up this Jalapeno Salsa from Veg*n Cooking and Other Random Musings. It couldn’t be easier – chop, cook and blend. And it tastes great! I left the seeds in one jalapeno and seeded the rest, and that provided a really nice medium level of heat.
Why do my first two pictures kind of look like upchuck?
Moving on, I made a Mexican Slaw for our Cinco de Mayo party last year that I had to make again. I don’t know where I got the recipe from – probably a magazine many years ago, so I’ll post the recipe. The hardest part is peeling and shredding the jicama. I was going to use my food processor, but for the life of me I couldn’t find the shredding blade.
1/3 cup olive oil
2 Tbs orange juice (from 1/2 an orange)
2 Tbs lime juice (from 1 lime)
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar
dash of cayenne pepper
1 (10-oz) package finely shredded cabbage
1/2 lb jicama, shredded (2 cups)
1 large carrot, shredded (about 1/2 cup)
1 jalapeno pepper, seeded and diced
1/4 cup chopped fresh cilantro
Whisk together olive oil and next 8 ingredients in a large bowl. Add shredded cabbage and remaining ingredients, and toss to coat. Cover and chill slaw mixture at least 4 hours.
My dad gave me a huge bottle of sangria a while back, and I was waiting for the perfect opportunity to get rid of it. Tres de Mayo fit the bill. I mixed in sliced lemon, orange and lime, brandy and triple sec, and served it with club soda to thin down the strength a tad. I couldn’t confirm or deny the vegan-ness of this, but wine is an area I sometimes choose my vegan battles.
Here’s my plate from the taco bar, which was truly impressive. My tacos had refried beans, chorizo, guac, jalapeno salsa, pico de gayo and dashes of Tapatio, slaw and chips on the side. I had a couple more tacos as the night went on.
I also wanted to make a dessert. I immediately thought of a Mexican Chocolate Cake (scroll down a bit) that I printed from Yeah, That Vegan Shit last year around Cinco de Mayo. I was thinking about adding cayenne and cinnamon flavors to chocolate. I was also thinking about cupcakes, because I didn’t think Tom and Hope would appreciate having 20 extra plates and forks to wash. Then I got to thinking about Green and Black’s Maya Gold Chocolate, which also has orange in it. I decided to make Maya Gold Chocolate Lava Cupcakes, with the sauce from the original recipe acting as a filling in the cupcakes.
Unfortunately, I ran short on time and tried to microwave the sauce and that just didn’t work AT ALL. So the cupcakes got a dressing of powdered sugar and went to the party mostly naked. They were well received, but I thought the sauce was the missing part that would knock everyone’s socks off.
Luckily, a few of them survived the party and the next day I got to completele my experiment. I was right – the cupcakes are good plain, but the sauce takes them to the next level. I based the sauce on the ganache from VCTOTW, mostly because I knew I could depend on it being the right consistency.
Maya Gold Chocolate Lava Cupcakes
Makes 24 cupcakes.
3 cups flour
1/2 cup cocoa powder, sifted
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp cayenne pepper
2 tsp vanilla extract
2 Tbs white vinegar
1/2 cup + 2 Tbs canola oil
2 cups water
2 cups sugar
powdered sugar for decorating
6 oz. Green & Blacks Maya Gold Chocolate
6 Tbs soy milk
3 tsp sugar
1. Preheat the oven to 350 degrees. Line and/or lightly grease 4 cupcake pans.
2. In a large bowl, mix together the flour, cocoa powder, baking soda and spices.
3. In a medium bowl, whisk together the vanilla extract, vinegar, canola oil, water and sugar. Make a well in the dry ingredients, add the wet ingredients and mix until just combined.
4. Using a 1/4 cup measure, fill the cupcake pans to about 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted into the middle comes out clean. Let cool completely.
5. Meanwhile, make the sauce. Place the soy milk in a small saucepan and bring just to a light boil. Add the chocolate and sugar and stir with a rubber spatula until combined. Set aside to come to room temperature.
6. When cupcakes and sauce are cooled, fill the cupcakes. Put the sauce in a pastry bag fitted with a medium round tip. Poke a finger into the middle of each cupcake and move it around to make a cavity. Fill the cavities with a small amount of sauce, and garnish with powdered sugar.
Note: This will also make 2 9-inch layer cakes – bake for 30 to 35 minutes then use the sauce as filling and topping.
Happy Cinco de Mayo!