Create Your Own Guilt-Free Fiesta: Recipes for Cinco de Mayo

Instructions

1. This is a meditative recipe- meaning, a lot of chopping. Dice the tomatoes, onion and bell peppers and add to a large mixing bowl. Chop the cilantro and add as well. Add the black pepper, lemon, sea salt and cayenne pepper, and adjust to taste.
2. Place the avocado lengthwise and remove the pit. Scoop out the green avocado flesh and add to a medium size mixing bowl. Add the lemon juice and mash the avocados, using a fork. Make it as smooth as you like, or if you like your guacamole chunky, the way I do, then don't mash it too much! Add the garlic, sea salt and cayenne pepper and mix well.
3. Add the chopped tomatoes last, and mix well again. I like putting the tomatoes in as the last ingredient after everything else has already been thoroughly mixed, because I don't like it when the tomatoes get to mushy.
4. Enjoy!
5. Pulse the sunflower seeds in the food processor, and then add the sun-dried tomatoes, flaxseeds, miso paste, and seasonings. Pulse again, then slowly add the water to the mixture until it has the consistency that resembles refried beans - almost smooth, but with some texture. Mix in some sea salt to suit your taste.
6. Bring the water to a boil in a medium saucepan over medium-high heat. Add the red rice, reduce the heat to medium-low and cook for 45 minutes, or until the rice is tender. You can also use a rice cooker for this step. Set aside.
7. Bring a large pot of water to a boil over medium-high heat. Prepare an ice water bath. Blanch the red pepper halves by immersing them in the hot water, and then plunge them into the ice water bath. Remove the red pepper halves to a large plate and set aside.
8. Preheat the oven to 350°F. Grease two 9 x 13 baking dishes with coconut oil.
9. Prepare the stuffing. Heat the 1 tablespoon coconut oil in a medium saucepan over medium-high heat. Add the onions and sauté for 3 minutes, or until they become translucent. Add the garlic and the jalapeño and sauté for another minute. Stir in the mushrooms and sauté for 3 more minutes. Next, add the tomatoes, cumin, chili powder, coriander powder and sea salt. Fold in in the reserved rice and adjust seasonings to taste.
10. Assemble the peppers. Spoon the stuffing into each of the red pepper halves and then arrange the halves in the prepared baking dish. (Depending on the size of your peppers, you may have some stuffing left over. Save it and serve it atop a salad for lunch.)
11. Cover the baking dishes with aluminum foil, being careful not to touch the peppers, and bake for 45 minutes. Uncover and bake for another 10 minutes, or until the tops look lightly browned and a bit crispy. Garnish each pepper half with some fresh salsa, an avocado slice and a sprig of cilantro, and serve at once.
12. Put the walnuts in a food processor with the blade in place, and process until chunky. Scrape the ground nuts into a bowl, and mix in the cumin, coriander, chili powder, and cayenne. Add the tamari and mix again.
13. Take a collard green with the dark edge facing down on your cutting board. Trim off the stem and up about two inches into the leaf. Place about 1/4 - 1/3 cup of the nut meat mixture in the middle of the leaf. Top with some salsa.
14. To assemble, roll up burrito style. Fold one of the long ends in, and then both the end pieces, and then the other long way, tucking in firmly. Place with the folded edge down on your cutting board, and slice firmly into two pieces on the diagonal.
15. Pre-prep: Be sure to soak the quinoa overnight in water and rinse well before using.
16. In a saucepan place 2 cups of water and bring to a boil. Reduce heat and add the quinoa to the hot water, and simmer until the water is absorbed and the grains become translucent soft (about 10-15 minutes). Pour through a strainer and set to the side in a bowl.
17. Blend all the dressing ingredients together until smooth in a blender, or simply add them to a bowl and whisk well with a fork.
18. Shave the kernels of raw corn right off the cob with a large knife, and add to the quinoa along with the avocadoes and chopped onion. Mix well.
19. Pour the dressing on top of the mixture and mix well again. Enjoy this yummy dish with relish!