The perfect Mexican dinner party

Lots of people think doing a Whole Food Plant Based dinner party is "just too hard!". Well we're here to tell you that it's not and we've put together our first Dinner Party Menu that you will be able to proudly present at any table. And it's super easy! Super healthy and super tasty.

We've included all the recipes (tried and tested by our friends!) for a complete dinner party for around six people - and a shopping list.

Remember that one of the benefits of cooking plant based is that left-overs keep for days or are easily freezable (not that there'll be leftovers!

THE totally delicious TINAD mexican dinner party

THE MENU

Guacamole

Corn and potato pancake chips

Best bean chili (chili frijoles)

Pebre Relish

Refried beans

Chili con papa (cheeky cheesey dip)

Mexican salad with dressing

Brown Rice

THE SHOPPING LIST

NOTE: Dressing #2 and Con Papa #2 both have ingredients that aren’t used in other dishes, so if you don’t want such a long shopping list, go for the alternative recipe.

NOTE: the Con Papa #2 is the low cal recipe for those looking after their weight

HINTS FOR GETTING PREPARED

1. Cook the beans for the chili and the refried beans the day before (or use ones you’ve frozen) - otherwise buy canned beans

2. Measure ingredients into bowls before you start cooking things

3. Cook the corn and potato pancake chips while you’re doing other preparation

4. Measurements don’t need to be exact. you can chop and change; add and subtract according to your own tastes.

5. Wash dishes as you go. They only need to be rinsed as you’re not dealing with any animal products.

THE RECIPES

GUACAMOLE

Guacamole is a really easy dip or spread made by mixing avocado flesh, salt, garlic, cumin, chili and lemon juice.

To one big avocado, add a pinch of salt, a very finely chopped small garlic clove, ½ teaspoon of cumin, juice of a lemon and chili to taste (actually everything is to taste as I put more garlic in mine…). Mix and serve.

CORN AND POTATO PANCAKE CHIPS

Okay, this recipe is totally my own because I don’t eat store bought corn chips.

Mix together unpeeled chopped potato (starchy, yellow fleshed ones!), buckwheat flour and corn meal (and a pinch of salt). Add water until it’s a flowing consistency. Pour corn chip size bits into a non-stick pan (or on the flat side of the barbeque). Flatten them out with a spatula and leave them to cook. They will come away easily from the bottom of the pan when they’re cooked. Turn and cook other side. They are not quick to cook, so be prepared to make these first and do other prep while you’re making them.

Measurements? Umm…to a cup of chopped potato, add 2 tablespoons each of corn meal and buckwheat flour. Half a cup of water should do. Add more is consistency is wrong.

OR! For the best ones ever – use potato, fresh corn and whole buckwheat. Blitz and cook!

HINT: Make another batch of this the next day and make really big pancakes and use them as tortillas - with anything left over from the night before!

MEXICAN BEAN CHILI (CHILI FRIJOLE)

1 dessertspoon (or none) extra-virgin olive oil

1 medium red onion, chopped

1 large red capsicum, chopped

2 medium carrots, chopped

2 ribs celery, chopped

½ teaspoon salt

4 cloves garlic, pressed or minced

2 tablespoons chili powder

3 teaspoons ground cumin

1 ½ teaspoons smoked paprika

2 teaspoon dried oregano

1 or 2 cans tomatoes (or 500gm chopped really ripe tomatoes)

4 cups cooked beans (black beans/red kidney beans/ borlottis etc) or a mix of beans (or 3 cans of beans, black and red)

2 cups vegetable broth or water (if using water add stock cubes)

1 bay leaf

2 tablespoons chopped fresh coriander, plus more for garnishing

1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste

300 gms baby king mushrooms (torn apart) (optional but recommended)

Diced eggplant) (optional but recommended)

METHOD

In a heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, capsicum, carrot, celery.

Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 5 - 7 minutes.

Add the salt, garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.

Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. I simmered for an hour to get a really great gravy.

Add the chopped coriander and red vinegar, to taste. Add extra salt to taste.

NOTE: Freeze left overs – though it will last in the fridge for up to five days.

PEBRE RELISH

Pebre is not technically Spanish, it’s a Chilean dish but it goes SO WELL with everything on this menu. To get this relish perfect, everything should be chopped to about the size of the corn kernels. It easy to make, dice everythings to the size of the corn kernels, and mix.

1 cob corn (stripped of corn kernels)

3 very ripe tomatoes

½ red onion (or more is you really like onion)

½ cup chopped coriander

½ or a very small garlic (very finely chopped)

I cup mixed colour capsicums (or other pepper family - I love paprika in this dish)

Squeeze of lemon juice

CHILI CON PAPA (Cheeky Cheesy Dip)

1 cup potatoes diced

½ cup carrots diced

½ cup onion, chopped

Water

½ cup raw cashews soaking for ½ hour

4 tablespoons nutritional yeast

½ teaspoon salt

1 tablespoon lemon juice

½ teaspoon garlic powder

Pinch paprika

METHOD

Boil the potato, carrots and onions until soft. Drain but reserve liquid. Add about half a cup to a cupful of liquid back into the pot and add all the other ingredients. Blitz and serve!

REFRIED BEANS

1 desertspoon extra-virgin olive oil

½ cup finely chopped onion (about 1 medium sized onion)

¼ teaspoon fine sea salt (any salt will do really)

2 cloves garlic, pressed or minced, or fine chopped

½ teaspoon chili powder

½ teaspoon ground cumin

3 cups cooked beans (red kidney, borlotti or any red or black bean will do) (or two cans, drained (reserve liquid))

½ cup water

2 tablespoons chopped fresh coriander

1 tablespoon lime juice (about ½ medium lime), to taste

METHOD

In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.

Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.

Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.

Remove the saucepan from the heat and stir in the coriander and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.

MEXICAN SALAD

Bag of mixed greens (or whatever greens you prefer)

1 ripe avocado (peeled pitted and sliced)

half a small red onion (peeled and thinly sliced)

1 cup halved cherry tomatoes

2/3 cup roughly-chopped fresh coriander

1/3 cup pepitas (toasted gives a really nutty flavour)

1 cup finely sliced red cabbage

Fine sliced cucumber

1 cup grated or finely chopped cauliflower

NOTE: Slice the avocado over the salad at the last minute (or if the salad is going with the whole menu leave it out because people will have guacamole)

NOTE. To toast the pepitas, put them in a pan with a pinch of chili powder and pinch of cumin, toss until they make a popping sound.

CUMIN and LIME DRESSING

1 tablespoons avocado oil or olive oil

2 tablespoon fresh lime juice

2 tablespoons red wine vinegar

Pinch salt

1/2 teaspoon ground cumin

1/4 teaspoon freshly-cracked black pepper

1 small clove garlic (pressed or minced (or ½teaspoon garlic powder))