Vegan Mexican Food Recipes Are Great Fare for Labor Day 2018.

A collaborative effort, features recipes by noted chefs, cookbook authors, and bloggers. Recipe submissions are welcome; please see the site for details.

This site is fantastic with detailed recipes, tips and photos so that you can create just about anything (including tortillas!) Lots of great recipes to choose from.
This post is a blast from 2017- when I featured this post on Labor Day 2018 seemed like the perfect time to get busy with making some simple Mexican dishes for your Labor Day celebrations!


I was provided a fair amount of recipes and am only featuring 3 here- but they are 3 terrific ones!



Fideo is a dish with vermicelli noodles in a creamy tomato and cumin-flavored broth.



3-4 tablespoons olive oil
1/2 onion, chopped
1 (5-ounce) box of fideo vermicelli noodles
1/2 cup tomato sauce (which is 1/2 of a 14.5 ounce can)
2 cups water
1 teaspoon salt
1/4 teaspoon cumin
1/8 teaspoon garlic powder

Sauté onion in olive oil on medium heat.
Once onion is pearly and translucent, add in the noodles. NOTE: Don’t expect the noodles to soften completely yet.
Sauté them until they are a bit softer. They change colors quickly, so continue sautéing the noodles until you reach the toastiness you like.
Add in tomato sauce and water. Stir continuously. Raise the heat to high.
Add in salt, cumin and garlic. Stir!
Once it starts to bubble and boil, lower the heat to simmer.
Carefully taste the broth.
Let it simmer about 7-8 minutes until creamy and thick. Stir often.
NOTE: Watch it closely because you do not want to cook off all of your broth before your noodles are done. You want the noodles to cook until completely softened, but don’t let them burn.
It’s ready when the noodles are completely soft.


Borracho Beans
Borracho beans are pinto beans that have been cooked with peppers, onion and tomatoes! We recommend you try these beans with Mexican rice and flour tortillas.





  • 6 cups cooked pinto beans and liquid (or 1 recipe of our Pinto Beans)
  • 1 large tomato, diced
  • 1 medium onion (preferably sweeter varieties like Walla Walla or Vidalia), diced
  • 3 to 6 Serrano peppers (depending how picoso/spicy you want it ), diced
  • 1 bunch of cilantro, chopped



  1. Add the pinto beans, onion, tomato, and chiles into a medium-large pot and bring to a boil over medium heat. Reduce heat and allow to cook for 45 minutes at a rapid simmer, stirring often.
  2. Lower heat, add chopped cilantro, and allow to simmer on low for 15 minutes.
  3. Serve and enjoy!




Ceviche is a perfect and refreshing summer dish!






  • 1 cauliflower, small-medium head
  • 2 cups tomatoes, small dice
  • 1 cup red onion, small dice
  • 1 cup cilantro, chopped
  • 1 cup cucumber, small dice
  • ½ cup fresh lime juice
  • 1 chile serrano (if you like it spicy you can add more)
  • 1 teaspoon salt
  • 1 teaspoon fresh black pepper
  • 1 tablespoon ketchup
  • Tostadas
  • 2 avocados, pits removed, sliced

Ceviche is a perfect and refreshing summer dish!


  1. In a large bowl, shred cauliflower with large-hole side of a grater.
  2. Add tomatoes, onion, cilantro, cucumber, salt, pepper, chile serrano, ketchup and lime juice. Mix all ingredients together and taste for flavor.
  3. Let the mixture sit in the fridge for about 30 minutes.
  4. Serve on tostadas and add slices of avocado. Enjoy!



About Food Empowerment Project



Food Empowerment Project (, founded in 2007, seeks to create a more just and sustainable world by recognizing the power of one’s food choices. In all of its work, Food Empowerment Project seeks specifically to empower those with the fewest resources. Its advocacy areas include fair conditions for farm workers, the availability of healthy foods in communities of color and low-income areas, the protection of animals on farms, and conservation of natural resources. A vegan food justice organization, Food Empowerment Project also works to expose negligent corporations, such as those that push unhealthy foods into low-income areas, those that perpetuate food deserts, and those that sell chocolate derived from the worst forms of child labor. Food Empowerment Project is a registered non-profit 501(c)(3)



These recipes sound so good. There are so many more recipes on the for you to check out. It’s going to be fun testing them out!

Stevie Wilson,



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Author: Stevie Wilson

Digital and social media pioneer and visionary meets disruptive innovator with a passion for topics and conversations that reveal insight into the So. California lifestyle. appeals to a global audience (from Asia to Africa; Middle East to Europe, No. America to Latin America) in variety of topics and sectors: style (beauty and fashion), health & fitness, entertainment (movies, TV, books, music and more) ; food, beverages & spirits; IT Security + tech , travel, special events (red carpet to green carpet) I am known for interviews ( podcasts , textual and video conversations) with notables, celebrities and companies about interesting products & brands; profiles about places that reflect the So. CA vision and special events (Oscars, Golden Globes, Emmys & other events that illustrate celebrity , athletes and home-town "stars" lifestyle and initiatives.) that illuminate the insider's perspective of So. California's lifestyle . Learn what's hot in Los Angeles, NYC, MIami and stops closer to home that make this blog a must-read because the voice, attitude, authenticity and ability to grasp the essence of most sectors, brands & products make it easy for consumers to earn what makes a brand, initiative or product unique - whether, food, fashion or finance (or any other topic "on the table") With 15+ Years online launching websites, online magazines, forums, products & brands, my voice, authenticity and ability to grasp the essence of most sectors, brands & products make it easy for me to share what the online audience and consumers alike want to learn- how to shop, live and reflect the lifestyle they wish to emulate. Need to leverage digital and social media space? Reach out to me!

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