We have loved Mexican food for some time now in our house and it is naturally vegan!
(Well, some of it..)
So it has been easy to adapt to vegan my favorite Mexi dishes.
fist full of cilantro
a sliced and seeded random pepper or two
squeeze or two of lemon or lime juice
Toss all in Cuisinart until consistency you enjoy!
C loves helping with this.
I have adapted my 'recipe' just from looking at other recipes and trial and error. Guacamole is extremely easy to make. If you don't mind it, some people (and MOST stores) throw in sour cream, so check your ingredients list if you're buying it.
To go along with this, we made some tortilla chips from leftover corn tortillas
I always have plenty of help with that one:Slice them into triangles, splash with oil (canola or olive for variety), toss salt (lots!) and squeeze a little lime juice over them for taste. I bake at 450 for about 5-7 minutes, then broil for a very short couple more minutes until starting to brown, remove before they burn.
Finished product, yummy bowl
Another thing that we have adapted and make is
3 cups of cooked rice
1 Quart of rice milk
1/4 C of maple syrup (or brown rice syrup)
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/4 C raisins
Bring rice and rice milk to a boil, simmer for 10 minutes, stirring all the time.
Add remaining ingredients, remove from heat and cool. Chill in refer for at least 2 hour.
We made this last night and finished it off for breakfast today
Have a good holiday weekend!