Dinner Plate #11
I visited a grocery store! But I was too stressed out for a proper list and mostly just grabbed produce, which meant I had to make my own sour cream. (So many times I've been grateful for that being possible with my vegan life.) Here we have said sour cream (recipe from Cookie and Kate), refried beans, a quick avocado-tomato salad I improvised, Mexican rice, and (not) carne asada tacos (recipe for the soy curls carne asada from Zardy Plants).
This was remarkably good. I prefer Tofutti sour cream to all substitutes, but the cashew cream version I made was perfectly fine. I am on an endless quest to find good refried beans, but these were just okay, if more flavorful than most. The rice was delicious; I probably eat too much rice, but rice is delicious.
The tacos? I haven't made tacos in ages and I know these are just "meat" and a flour tortilla, but with all these other things, they were amazing. Soy curls are so amazing, and it's been far too long since I made them. If I made these for omnivores, I would crisp them up in some oil as the recipe suggests, but I made them oil-free and they were tender and flavorful as they were.
Here's to good food and fresh tomatoes.
I've been enjoying old school tacos lately with crunch shells and using refried beans. I have saved the sour cream recipe, most of the ones I find these days have coconut oil in them, this one looks good!
ReplyDeleteCrunchy tacos are good, too! I think I prefer the soft ones, but crunchy ones have a nostalgic place in my heart (as they were the only thing I associated with a taco for the longest time). The sour cream is pretty good! I think it's better made ahead. After a day in the fridge, the mixture thickens up really well.
Delete