Vegan Recipes for Día de Los Muertos!

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As Halloween approaches in the United States, the country readies itself for a festive season of trick-or-treating, costume parties, and all things eerie. Meanwhile, just south of the border, another celebration is unfolding with unique cultural flair. In Mexico, late October marks the celebration of Día de Muertos. While commonly mistaken for each other, All Hallows’ Eve and Halloween actually possess distinct characteristics. In contrast to the lighthearted festivities associated with Halloween in many parts of the world, Mexico and some other South American nations observe Día de Muertos, a somber yet festive three-day remembrance of beloved ancestors passed away.

In the days surrounding October 31st’s All Hallows’ Eve through November 2nd’s All Souls’ Day, families converge to commemorate this festive period with a medley of decorations: marigolds, vibrant paper creations, cardboard skeletons, pungent incense, sugar skulls, and traditional holiday fare. The tradition of honoring deceased loved ones is a poignant practice where families meticulously tend to their graves, meticulously cleaning the site before adorning it with personal mementos and tokens as a symbol of remembrance and support for the individual’s ongoing spiritual evolution. The ritualistic significance of skull adornment has its roots in pre-Columbian cultures, where the revered deity was the goddess of mortality.

Here’s a flavorful celebration of life and death: With Día de Muertos approaching, planning a vegan menu that honors loved ones may seem daunting.

Inspired by Mexico’s revered pan de muerto tradition, Azucena Noriega crafts her own vegan Orange Olive Oil Rolls, infusing sweet and savory flavors reminiscent of orange flower water. The dough is delightfully soft and yielding to the bite, while its citrusy filling provides a tangy contrast to the richness of the treat. A drizzle of sweet orange glaze adds a burst of vibrant flavor, further elevating this indulgent dessert. While they’re indeed sweet, a more nuanced description might be:

Spiced Fruit Stew (Colada Morada) [Vegan, Gluten-Free] — Warm Spiced Fruit Stew by Kimberly Espinel

Ingredients:
? 1 cup dried mixed fruit (cranberries, raisins, cherries)
? 1/2 cup brown sugar
? 1/4 cup honey
? 1/2 cup apple cider
? 1/4 teaspoon ground cinnamon
? 1/8 teaspoon ground nutmeg
? 1/8 teaspoon salt
? 1/2 cup heavy cream
? 1 tablespoon butter

Instructions:
1. In a large saucepan, combine the dried fruit, brown sugar, honey, apple cider, cinnamon, nutmeg, and salt.

In Ecuador, this spiced fruit stew, also known as Colada Morada, has earned a special place at family gatherings with its rich flavors and warm hospitality. While it’s not entirely unhealthy due to its moderate sugar content, this homemade treat excels with wholesome ingredients like fresh fruit, offering a satisfyingly vegan option. In Ecuador, a traditional dessert called Colada Morada is prepared to commemorate the Day of the Dead.

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