Hey Crush Community! Delaney here. I recently spent a week in Mexico, where I was able to put my ability to stay on track with my plant-based lifestyle into practice big time. I was meeting my boyfriend’s family for the first time, which was already pretty nerve wracking (but absolutely amazing!!). On top of that, I didn’t want to be a burden, given the fact that I don’t eat animal products. So, when given the opportunity to cook a plant-based meal and share my lifestyle with the entire family (relatives included), I was STOKED to be able to share some of my favorite foods with everyone. It was super important to me that each family member was full, satisfied, and happy!
I put my man to work and together we cooked up an amazing plant-based feast. Not only did we love it, but everyone was stuffed and nobody missed the meat! The words, “I don’t like this… I LOVE it” were even said. Check out this spread!
So, what did we make? Get ready to start drooling.
The Main Dish: For the main dish, it was crucial that whatever we ate was super filling and flavorful. I didn’t want anyone to feel like they were eating bird food or diet food, as so many stigmas surrounding plant-based eating may suggest. I went with a simple, yet hearty Morrocan Quinoa Salad by Contentedness Cooking. This recipe was a major hit! My suggestion is to opt for the optional lentil add-on to make the meal extra protein-rich and satisfying.
Side 1- Garlic Bread: We were going to attempt this Garlic Bread recipe from Contentedness Cooking, but we could not find the necessary vegan butter at any mexican grocery stores. So, in true type B fashion, we improvised. Or I should say, my boyfriend got a little creative and made a drool-worthy garlic bread that I am currently craving SO BADLY. Here’s how to make it:
Loaf (or loaves) of bread (we used bolillo, which is a common type of bread in Mexico. I suggest using whole wheat, sourdough, etc.)
Balsamic Vinegar, to taste
2 cloves of crushed garlic per small loaf
Salt and pepper, to taste (I personally like minimal salt and maximal pepper, but my opinion may not be the most popular)
Optional drizzle of olive oil
Preheat oven to 350 degrees farenheit. Slice bread and bake for 10 min. Remove the bread from the oven, mix vinegar, garlic, salt, pepper, and optional oil in a bowl and brush over bread slices. Bake for 5-7 more minutes, until it’s golden and toasted.
Side 2- Green Salad: Finally, we made a green salad with tons of fresh veggies. I used a large bag of spinach, 1 medium jicama, 4 large carrots, 2 tomatoes, and 1 large cucumber. I simply chopped everything up, tossed it together, and mixed in some salt, pepper, and balsamic for flavor.
This dinner paired great with a light rosé (but then again, I think EVERYTHING pairs well with rosé). I can tell you from my personal experience, this spread was simple, used easy-to-find ingredients, and truly won the hearts of people from a non plant-based background. I call that a WIN!
Good luck cooking!