Archive for the ‘Mexican’ Category

Vegan Nachos

The other day I made vegan nachos.

For the “meat” I used Trader Joe’s brand new meatless ground “beef”, to which I added a couple tablespoons of taco seasoning:

For the “cheese” I used the nacho cheez recipe from Joanne Stepaniak’s Ultimate Uncheese Cookbook:

And here is the final product:

Tortilla chips, taco “meat”, nacho “cheese”, and homegrown tomatoes. Delicious!

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Mexican Rice

MEXICAN RICE

Makes 2 servings

  • 1 cup of white rice
  • 1 cube of vegan chicken bouillon
  • 1 teaspoon of taco seasoning

Cook the rice as you normally would, but add the bouillon and the taco seasoning to the water before you add the rice.

Southwestern Black Beans

SOUTHWESTERN BLACK BEANS

Makes 2 servings

Ingredients:

  • 1 15-ounce can of black beans
  • 1 tablespoon of southwestern seasoning

Optional ingredients:

  • Corn kernels
  • Chopped tomato

Heat the beans over medium heat, add the other ingredients, and cook for about five minutes.

Chili

Chili weather has arrived, and I made my first batch of the season yesterday.  Here is what must be about the simplest chili recipe in the world:

CHILI

Makes 4 servings

One 14.5-ounce can of chopped or diced tomatoes
One 14.5-ounce can of tomato sauce
Three 15.5-ounce cans of kidney and/or pinto and/or black beans
One 4-ounce can of diced green chiles
Two tablespoons of chili powder
Half a teaspoon of dried oregano

Mix all the ingredients together in a pot and cook over medium heat for an hour, stirring occasionally. That’s it!

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