Small Bowl #12

 

Still in a low energy, and thus, low effort mode, I made this Mexican-inspired meal of rice cooker black beans and rice (recipe from I Heart Vegetables), calabacitas (recipe from Ale Cooks), and champiñones a la Mexicana (recipe from Muy Delish). 

This was unexpectedly amazing.

The rice cooker rice and beans were extremely easy, as rice cooker meals usually are, but they had amazing flavors that went well with everything else. I'd definitely make that again!

I'd also make the calabacitas again. They're a Mexican-style assortment of onions, garlic, jalapenos, zucchini, corn, and tomatoes, and I've rarely enjoyed a simple veggie side more.

I've made these mushrooms so many times, but this time I didn't have enough fresh mushrooms and used the rest of some frozen ones instead. They needed using anyway. (I really need to turn my attention to eating down my freezer stocks. I've got maybe a bit too many things in there; stuff falls out every time I open it. To be fair to me, though, that's how I've been economizing more effectively, by replacing the prepared vegan options with my own frozen lentils, rice, muffins, etc.) This dish is better with fresh mushrooms, but this was still pretty tasty. 

For those of you who need allergy friendly options, this is another of my most allergy-friendly meals: no gluten, no soy, and no nuts here.