What is Veganism?

By: Maria Luisa Quintero

Cooperativa Eco-Vegana is a group based in Zihuatanejo, Guerrero, Mexico, practicing a vegan lifestyle. Some of us are strict vegans and others define ourselves as vegetarians who try to eat vegan as much as we can.

We meet weekly to learn new recipes and to share our suggestions, challenges, and friendship. Our goal is to share vegan philosophy and recipes, not only among our local community but with the greater vegan community.

Diet & Lifestyle

Being vegan is not just a diet, but a lifestyle and personal philosophy. A vegan does not eat any product that is of animal origin. Vegans do not wear clothes or other articles made from animal products. A person can be vegan/vegetarian for ethical reasons related to animal rights, for ecological reasons, religious reasons, or for better health.

Vegan Recipes – Burritos from the Coast

Here are some wonderful burrito recipes from our members that we hope you will enjoy!

Thai Burrito (by Patti Lilly)

1 sheet of rice paper
Chard leaves
Hummus
Kimchi or sauerkraut
Sprouts
Avocado
Pickled cucumbers

Place the sheet of rice paper in a bowl with water to hydrate for a minute. Remove the rice paper from the water, spread it on a plate, and top with the remaining ingredients: spinach, hummus, cabbage, sprouts, avocado, and cucumber. Wrap the softened rice paper around the ingredients, and you have now a nutritious and delicious food. Enjoy!

Breakfast Burrito

1 piece of tofu (300 grams)
4 tomatoes, chopped
1 medium onion, chopped
1 clove garlic, finely chopped
2 serrano chilies, finely chopped
Olive or avocado oil
1/4 teaspoon turmeric
2 cups of cooked beans
2 dried chipotle
Flour tortillas
Salt and pepper

Fry the onion and serrano chilies in two tablespoons of olive or avocado oil until the onion is translucent. Then, add the garlic and sauté for a minute. Crumble the tofu to have the appearance of scrambled eggs. Add the tomatoes, turmeric, and tofu. Mix the ingredients, and season with salt and pepper.

Set aside for 5–6 minutes. Cook the chipotles in a little water. Blend the beans with a small portion of their own stock and a half teaspoon of salt. Fry the beans with onion. Set aside. Place 2 tablespoons of beans on each tortilla, and complete the filling by adding two tablespoons of tofu. Finally, this dish is eaten with a rich avocado cream to taste! (See next recipe).

Avocado Cream
2 medium avocados
8 tablespoons almond cream
Juice of 1 lemon
1/2 teaspoon salt
Pepper to taste

Blend avocados, almond cream (see Breakfast Burrito recipe), salt, pepper, and lemon juice until smooth and thick. Salt and pepper to taste.

Almond Cream
1 cup soaked and peeled almonds
1 cup almond milk or water
Juice of 1 lemon
1/4 cup olive oil
1 pinch of salt

Blend the ingredients until they reach a smooth consistency. Refrigerate the cream in a closed container.