Virtual Plant Based Mexican Cooking Class
Equipment You’ll Need
Large skillet
Blender (or stick blender)
Aluminum foil
Mixing bowls
Measuring spoons
Measuring cups
Chefs knife
Cutting board
Vegetable peeler
*Please note recipes are formatted for ~4 people, so if you have more or less in your household, you may want to adjust the amounts of ingredients you purchase!
Grocery List
1 small white onion
1 small red onion
1 small head green cabbage
1 head romaine lettuce
1 lb. carrots
3 limes (or lime juice)
1-2 large lemons (or lemon juice)
1-2 avocados (or prepared guacamole)
1 bunch cilantro
1 head garlic
1 (15.5) oz. fire-roasted diced tomatoes
1 (7 oz.) can chipotle chiles in adobo sauce
Olive oil
Corn tortillas
Raisins
Tahini
Dijon mustard
Ground cumin
Chili powder
1 (15 oz.) can black beans
Tortilla chips (optional, for dipping in salsa)
Worcestershire sauce (or soy sauce, optional)
Pumpkin seeds (also known as pepitas) (optional)
Cotija or Parmesan cheese (optional, see note below)
Ingredient Notes:
Many of these ingredients are not entirely necessary to the recipes, and are used in small quantities. The recipes will be better with the ingredients, but there is no need to stress if you can’t find something.
Pumpkin seeds, Dijon mustard, Worcestershire sauce, cheese, raisins, and dried chiles can all be omitted from the recipes.
I’ve often heard of people having issues finding tahini. This may be in an ethnic section of a store, or sometimes near the nut butter section (tahini is sesame seed butter). In my local sprouts, it is next to the peanut butter.
Cotija is a hard Mexican cheese, and is often considered a Mexican style Parmesan. It works wonderfully in the Mexi-Caesar salad, and can be found at all Mexican grocery stores, but will probably not be found at any standard supermarkets. It can be substituted with Parmesan cheese, or omitted.
Pick up whatever is convenient for you, and don’t panic and feel like you need to run all over town looking for the ingredients you can’t easily find!