I made a taco casserole for dinner last night and was really craving some plain ol’ mexican rice to go alongside, then I realized I’d never made a vegan version before. Now that I know it’s super simple and delicious made with plain, fresh vegetable broth instead of an innocent little chicken’s life (aww, no :[ ) I’ll be making it more often. It’s a nice, easy addition to any mexican meal, and is a great filling meal stretching dish. I don’t know why it took me so long to make this… nom nom.
I used to not be a breakfast person at all. It was a sad time. Over the last year I’ve made it a point to try and eat at least a few bites of something between 8 and 9 am. Okay, sometimes 10 am. So, I bought a few frozen breakfast burritos to try out the idea of something spicy and savory for breakfast. I loved it and ended up buying a few more. Well, that got expensive quick. Naturally I decided I would get arrogant and make my own. This is what I came up with, and to me they not only taste great, but honestly.. I think they taste better. Give it a try, I included a few extra pictures to guide you in the “rolling process” and it’s actually quite fun.
This gardening season I had everyone dropping off extra vegetables that their garden’s had grown. About 90% of it happened to be zucchini. I made stir- fry, zucchini bread, pasta salad, jambalaya and put it in just about every meal I made for a solid week. I love zucchini, but at that point I was looking forward to the last one. Finally, the day came and I decided I would plan some zucchini fries with some sort of dipping sauce. When lunch time rolled around, this is what I came up with.