I don’t often keep track of the recipe’s I make, but today I (kind of) did and thought I would share on the blog! It’s not precise at all, more of just some guidelines lol!!
For lunch I whipped up rice and potato soft taco’s, I normally use refried beans almost daily but I wanted something different and I love potatoes… so I used those for my base. FYI: if you’re a new vegan double check the refried beans! A lot of people assume refried beans are already vegetarian but most are not and contain lard. I only buy refried beans that say “vegetarian” or contain no lard in the ingredients. I get them in a can since it’s cheap and I’m usually too lazy to make them from scratch. My favorite brands are Rosarita’s (usually around 88¢ a can where I live) and Amy’s (they are higher in price but so good).
- One white Yukon Gold potato
- 1 tbsp olive oil
- Seasonings: chili powder, turmeric, cayenne, red pepper flakes, ground cumin
- Peanut oil (for the pan)
- Cashew sour cream (recipe here)
- Chopped romaine
- Smear of hummus
- White rice
- Hot sauce
- Flour tortilla
I diced up my potatoes, threw them in a pyrex bowl and tossed in the olive oil and seasonings. I didn’t keep track of how much I used of each seasoning. I did just a dash of cayenne, the rest was a sprinkle or two. Added a little peanut oil to warm pan and cooked the diced potatoes in that on low for a while till they were soft and browned. While I made the potatoes, I made a pot of rice. All I have on hand was Jasmine rice, so that worked!
You can add or take away anything on this, will add refried beans next time!