A Mexican themed weekend in honor of St. Patrick's Day!

St. Patrick's day is my favorite day of the year. This was the first year we were home and didn't throw a party. We were able to attend a party with some wonderful friends and celebrate a few birthdays at the same time. For some reason I had Mexican food on the brain this weekend. It might have had to do with the fact that I got two Mexican Packs with my Bountiful Basket this weekend. So although the foods contained some green they definitely weren't Irish, ha ha. For our friends' party I made Chipotle Hummus and Mexican Potato Salad. Both turned out great. The hummus was definitely my best. I want to play with the potato salad a bit I think but it was yummy. Today we made a Mexican Pizza for dinner. It was awesome. It was hearty and full of heat and flavor. I don't have pics of the hummus but it was basically my traditional recipe but instead of roasted red peppers or sundried tomatoes I put in two chipotle peppers with adobo sauce. It was spicy and smoky and yummmmmmmmmmmmy! The potato salad was quite easy as well. You could add hard boiled egg to it as well but as we are vegan-ish (mostly vegan but occasionally we eat meat and dairy) I went without the egg. 


Mexican Potato Salad


4 large red potatoes - peeled and chopped
6 small butter potatoes - peeled and chopped
8 regular potatoes - peeled and chopped
1 onion - diced
1/2 cup diced celery
1 small bunch of cilantro chopped
2 jalapenos diced
1/2 to 3/4 cup of fat free mayo
Mustard - a few squirts
1 capful of Apple Cider Vinegar
Cumin
Garlic Salt
Coarse ground salt
Dried habanero flakes

Boil the potatoes in a large pot until fork tender then drain. In a large bowl mix the mustard, vinegar, mayo and seasonings. Add the jalapenos, onions, celery and cilantro and habanero flakes and mix again. 

Add the potatoes and mix gently till everything is coated.

 Refrigerate 6-8 hours prior to serving.

Poblano Peppers

Mexican Pizza

1 pizza crust or 1 package of pizza dough (this time we used Pillsbury Pizza Dough)

1 can tomato paste

2 tbsp of adobo sauce

6 cloves of garlic - roasted

2 tomatoes sliced - roasted (after roasted you can chop up)

4 poblano peppers - roasted (after roasting place in paper bag and close to let them sweat. After they have cooled then peel the outer layer of skin and then chop the peppers)

1 can black beans (rinsed and drained)

1 can fire roasted chile peppers 

5 mushrooms -chopped

2 large green onions - chopped

1/4 bunch of cilantro - chopped

Vegan Mozzarella Cheese

Avocado - chopped

Chipotle Lime Seasoning

Garlic Salt

Cumin

We made the pizza dough according to the instructions except before I baked it for the initial 5 minutes I sprinkled it with garlic salt and the Chipotle Lime Seasoning. For the sauce I just put a can of paste into a bowl and added the adobo sauce and some cumin and garlic salt. After the crust baked 5 minutes we put the sauce on the crust, added the beans and chile peppers, then the veggies, roasted garlic and poblano peppers. Then came the cilantro and then the vegan mozzarella. After it was done baking we added avocado and we had ourselves a Mexican Pizza!