A Purely Cinco De Mayo Fiesta with 6 New Mexican-Inspired Dishes

Hola Amigos! As May approaches, we decided to head South of the Border for some recipe inspo for Cinco De Mayo. So raise your margarita to 6 new flavor-packed and Mexican-inspired dishes with our own purely flair.

These recipes offer great, tasty options for those who are gluten-free, dairy-free, vegan, etc.! They are sure to be a hit with EVERYONE.

And don’t forget the tequila.

 

Halibut and Avocado Ceviche

gluten-free Ingredients: 1 avocado, diced 1 tbsp tequila 3 limes, juiced 1/3 cup coconut milk 6 oz halibut, diced ½ cup grape tomatoes, halved 2 tbsp cilantro, chopped 1 tbsp jalapeno, chopped ¼ cup red onion. chopped 1 garlic clove, minced salt and pepper to taste Directions: In a bowl add avocado, tequila, lime, coconut milk, halibut, tomatoes, cilantro, jalapeno, onion, garlic, salt and pepper. Mix well and place in the fridge for 10 minutes.Serve with tortilla chips.

Asparagus, Mushrooms +Cheese Quesadilla

gluten-free, vegan Ingredients: 2 tbsp olive oil 1 garlic clove, minced 1 lb asparagus, trimmed and cut into 2inch pieces 8 oz shitake mushrooms, chopped Daiya Cheese (dairy-free) 4 Siete Tortillas Directions: Heat a large skillet to medium-high heat. Add 1 tbsp olive oil and garlic. Sauté for 3-5 minutes until fragrant. Add asparagus and mushrooms and continue to sauté until cooked (10-12 minutes). When vegetables are done, set aside. Lay tortilla on a flat, dry surface. On half the tortilla, layer with vegetables and sprinkle with cheese.Fold the other half on top. Heat a large skillet to medium heat. Add remaining 1 tbsp olive oil. Place folded quesadilla in skillet and cook for 3–5 minutes per side.

Pan Fried Cinnamon Sugar Plantain Coins

gluten-free, vegan Ingredients: 2 ripe plantains, sliced into rounds 2 tbsp ghee (Fourth and Heart Madagascar Vanilla) 2 tbsp coconut sugar 1 tsp cinnamon Directions: Heat a skillet to medium-high heat. Add ghee. Once skillet is hot, add plantains. Cook for 2-3 minutes then flip and sprinkle with cinnamon and sugar. Serve immediately. For 3 more dishes, check out Purely Spring 2017! GET THE RECIPES.

Olé

April 27, 2017 — Brigid McEntee