Two vegan faves
Now that summer approaches I'll probably go back to eating nearly raw (I really, really miss fresh summer fruit!) but these are two of the things that kept me alive during the winter.
Blackeyed pea hummus: I made this recipe except I didn't have smoked paprika and used regular. I subbed about a tablespoon of chipoltle chili paste (chilis in adobo sauce blended til smooth) for the hot sauce, and it was plenty spicy! Really good with tortilla or pita chips.
One of my standby recipes that I make at least twice a month, is vegan black bean and mushroom tacos - I love this dish. I use it for tacos, burritos, as a dip, or just by itself. After it sits in the fridge for a few hours it's even better. It's super easy and super cheap! Sometimes I saute a cubed potato and toss that in and have "Tacos de oro y negro". Delicious!
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I'm going to try these soon!
