Try a unique dish with alluring appeal for your Cinco de Mayo festivities. These little Tampico Timbales are so irresistible, not even your veg-skeptic friends will be able to turn them down! Timbales are a traditional Mexican appetizer or main dish... this recipe uses tofu making it healthy and cruelty-free.

Ingredients:

1/2 cup sweet onions, minced
1/2 cup whole kernel corn, drained
1/4 cup canned mild green chiles, diced
1 lb. extra firm tofu
1/2 cup medium-spiced salsa
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. salt
1/3 cup guacamole
2 - 3 red chiles

Directions:

1. Preheat the oven to 350 F and line two muffin tins with paper baking cups.
2. Combine the onions, corn, and green chiles in a medium bowl and set it aside.
3. Puree tofu, salsa, chili powder, cumin, coriander, and salt in a food processor; scrape down the sides of the bowl and process until all the timbale ingredients are thoroughly mixed.
4. Transfer the tofu mixture to the bowl with the onions and stir well to distribute the ingredients evenly.
5. Spoon the timbale mixture into the prepared muffin tins and bake for 30 to 35 minutes, or until the timbales are firm and lightly browned on top.
6. Place the lettuce leaves on a serving dish and invert the timbales onto the lettuce; carefully remove the paper baking cups and garnish the tops with a dollop of guacamole.
7. Slice the red chiles into rings and top each guacamole dollop with a red crown.

For this and other great veg recipes, visit www.VegParadise.com!

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The recently released "Vegetarianism in America" study, published by Vegetarian Times Magazine, reveals that 3.2% of U.S. adults (7.3 million people) follow a vegetarian-based diet. Approximately 0.5% (1 million) of those are vegans, who consume no animal products at all. In addition, 10% of U.S. adults (22.8 million), say they largely follow a vegetarian-inclined diet. The poll surveyed 5,050 respondents, a statistically representative sample of the total U.S. population.

The study also indicates that of the non-vegetarians surveyed 5.2% (11.9 million) are "definitely interested" in following a vegetarian-based diet in the future. "The vegetarian sector is one of the fastest-growing categories in food publishing," says Elizabeth Turner, the editor in chief of Vegetarian Times. "It's a dedicated group of consumers that is growing daily."

To read the full article, click here!

If you haven’t yet made the complete transition to a veg diet, here’s your chance! World Vegetarian Week takes place May 19th – 25th and it’s the perfect time to try living veg for a week… and hopefully beyond! If you’re already vegetarian, try making the transition to a vegan diet.

You’re not alone! People around the world will be taking part in this effort, so you’re in good company. Invite your friends and family to do it with you.

Here’s what you can do:

•Sign the Pledge to Be Veg for Seven Days and ask others to do it too.

•Spread the word by distributing colorful handouts offering a free Veg Starter Guide and a Meatout Mondays subscription.

The handouts are FREE and easy to distribute. Click here to place your order now or call us at 888-327-6872

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