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Enchiladas: beans, gardein ground meat (just enough to fool son), cheese, olives, onions... maybe rice. Topped with lettuce and greek yogurt.
I have to make enchilada sauce...
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I keep reading what you are having for dinner, Mikala, and I've decided to move in with you.
I'm kinda liking this vegetarian stuff.
If you're ever in the area, there is always room at the table!!
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Since I'm Latin I often have rice and some type of legume and that's what I had. But this time I cooked sticky rice just "because". I don't soak it, nor steam it; when I first bought it I figured rice is rice and decided to take my chances by using a method I saw a Japanese chef use to cook sushi rice. He uses a bit less water than double the rice, pours in the rice when the water's boiling, simmers it for a few minutes (on an electric stove, this is important!), covers the pot and turns off the heat and in 10 minutes it's absorbed all the remaining water and is ready to eat. I began doing ALL my white rice that way to save electricity AND time.
My beans were pinto cooked Latin style; I also had vegan "Picadillo" which is very tasty and virtually identical to the "real thing", and 2 pieces of half fried half baked ripe plantains (no veggies though :-/).
I was in a hurry due to unexpected company so I just threw together some vegan baked beans and a garden salad (romaine, broccoli, bell peppers, vegan dressing). Had some leftover pumpkin cake (vegetarian) for dessert.
No plans yet for tonight. But last night I had chickpea flour omelet stuff with nutritional yeast, spinach, salsa, tomato paste, avocado, and green onion. I had this all over brown rice.
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