Tag: VEGAN OPTION

Mexican Restaurant Style Shrimp Cocktail with Vegan Option

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This is a pretty easy one for you guys. I really like to eat this to help top up on my veggies. This shrimp cocktail is almost exactly like they sell in mexican restaurants here in Texas and it a great way to eat a bunch of raw veggies. This will serve two people, but I’m a Texas so I usually eat it all myself, so plan accordingly if you are feeding a Texas sized crowd.

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Shrimp Cocktail

Serves 1-2

3 roma tomatoes, diced

1/2 white onion, diced

1 jalapeno, finely diced

a small handful of cilantro

juice of 1/2 a lime

tabasco sauce to taste I use probably 1/2 tsp

ketchup a bunch of it

6oz cooked frozen shrimp, thawed (leave out for vegan:) )

1-3 avocadoes

Dice up all of the veggies in a large bowl, minus the avocado. Squeeze the lime juice and shake in your tabasco. I usually give the tabasco a few good shakes because I like it spicy. Then add the shrimp. Next ketchup, use any brand you like, but I always use Heinz from Costco. You want the mixture to have enough ketchup that the cocktail looks nice and saucy but not too much. Top with sliced avocadoes and serve with tortilla chips

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FRI-YAY CLEAR THE CUPBOARD MEXICAN CHICKEN AND VEGETABLE SOUP WITH VEGAN OPTION

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FRI-YAY SOUP

Fri-yay clear the cupboard Mexican chicken and vegetable soup with vegan option

2 chicken breasts
1 Tbsp. chicken bouillon
2 Tsp salt
2 cups water
Pressure cook on poultry 20 minutes
Shred in kitchen aid mixer
Omit this step completely for vegan

2 zucchini roughly chopped
6 carrots mine were thin you could use four fat ones roughly chopped.
2 sweet potatoes. Peeled roughly chopped. (I used one red yam and one Korean yam. Regular potatoes also go well, but my husband is allergic so I have to use yams.)
1 jalapeno
1 white onion small to medium size
1 cup corn
½ tsp chipotle powder
1 tsp salt
1 tsp granulated garlic
1 small can tomato sauce
1 can diced tomatoes with liquid
4 cups water

If doing vegan version add 2 tbsp. vegetable bouillon, a can or two of drained and rinsed black beans or navy beans, and additional salt to taste.

Place all ingredients into instant pot pressure cooker and push soup button adjust the time to 10 minutes. Quick release pressure and add ¼ cup torn cilantro leaves as a garnish.

Can be served with carb of choice including tortillas, bread, or rice.

Fresh finely shredded green cabbage would also go nicely.
* You can use anything you have in the fridge really, so bell peppers, asparagus, green beans, white potatoes, kale. It’s all good here