Yes, that IS guacamole on my breakfast sandwich. In my book, avocado is evidence that God loves us. Awesome Guacamole is evidence @1chadav loves me.
Tag: guacamole
Vegan lifestyle tip: Lunch using left overs
When I’m working from home at lunch, I often have a lot of time to make lunch. That’s why I’m a big fan of left overs. I always make large enough quantities with other recipes so that I have left overs ready to go for quick lunches.
Today’s lunch was a bean burger patty reheated with a slice of pepper jack veggie cheese. Scoop of guacamole to top it off! (Eating vegan rocks, doesn’t it?!) A cup of diced tomatoes and 1/2 cup of diced cucumbers topped with a sprinkle of No-salt Seasoning and I’m good to go!
I really think that life is much easier when I have a bunch of quick go-to foods in the fridge. So, make extra when you’re cooking and you’ll find that putting together a fast and healthy lunch is a snap!
How are you using left overs to make your life easier in the kitchen?
Recipe: Tempeh Tacos
Happy Cinco de Mayo! Desiring Mexican food, I decided to make some tacos. Klint said it’s his favorite recipe so far. Ole!
Serves: 4
INGREDIENTS: TACO FILLING
1 package plain Tempeh, defrosted, small dice
1 large yellow onion, diced
1 red bell pepper, diced
2 clove garlic, minced
2 cups fresh salsa
2 tablespoons cumin
1/4 cup no-salt seasoning
1 teaspoon black pepper
1 teaspoon red pepper flakes (omit if you can’t handle the heat)
Water
DIRECTIONS:
In a medium sauce pan on medium heat, water sauté onion and garlic for about 8 minutes, or until soft. (NOTE: To water saute, just keep adding about 1 tablespoon of water while cooking to insure that the ingredients don’t stick to the pan. Great way to eliminate oil from a recipe.) Add bell pepper and sauté for about 1 minute. Add tempeh and sauté for about 2 minutes, adding more water to make sure mixture doesn’t stick. Add salsa and seasoning, stirring occasionally for about 7 minutes, or until heated through. Turn down to low once is cooked through.
While taco filling is cooking, prepare the following:
2 tomatoes, diced
1 cup cilantro, chopped
Spiked tofu sour cream
2 cup fresh salsa
1 cup fresh guacamole
4 cup chopped lettuce
16 corn tortillas
Veggie cheese (we used pepper jack flavor)
TO SERVE:
For each person, use a microwaveable plate to heat 4 corn tortillas – will be 2 tortillas per taco (one tortilla breaks too easily). Heat on high for 30 seconds. Place 1/2 slice veggie cheese on two tortillas, then add 1/4 cup of taco filling mixture. Add any of the toppings. Repeat for second taco. Enjoy!
Restaurant Review: Don Miguel Mexican – Utah
On a birthday weekend get away to Cedar City, we stopped at Don Miguel’s for lunch.
Klint had the appetizer plate with mini quesadillas, beef taquitos, loaded nachos. The guacamole was really creamy and had the right amount of spice. Salsa was chunky and had the right amount of onion and cilantro.
Jen had the chile verde burrito. The verde sauce was chunky and spicy, but not hot. Pork chunks were tender and moist. Really, how you want chile verde to taste.
The only problem was that everything was WAY over salted. Salsa, guacamole, chips, entrees, appetizers, rice, beans, etc. Everything was too salty. Couldn’t drink enough water to compensate for the sodium overload.
All-in-all, Don Miguel Mexican was okay, not amazing. If we’re back in Cedar City and looking for Mexican food again, we’ll probably go to a different restaurant.
Restaurant Review: Picante Mexican – CA
If you find yourself in San Rafael, Marin County, CA, you should check out Picante Mexican restaurant. Here are a few our favorites:
Fish tacos
Picante chicken salad
The chips, salsa and guacamole are divine
The taste is authentic, right amount of spice, and snap. The service is quick and friendly. Totally check out Picante if you’re in Marin County and hungry for Mexican.