Dinner Plate #90
This is becoming a classic around here: Potato tacos (recipe veganized from Kitchen at Hoskins ), vegan charro beans, Mexican rice with kidney beans (recipe from Ela Vegan ), and avocado slices. This time, I made the sauce for the potato tacos with non-dairy yogurt instead of sour cream. It was good, but nowhere near as addictive. Sour cream is so much better. (I use Tofutti usually.) I'm still trying to find ways to boost the protein in a meal that calls to me for reasons that have nothing to do with that--i.e., I have this when I want potatoes in tortillas with rice, not when I am on a protein quest. But I feel better when I eat more protein, so I have charro beans (which are delicious) and I found a recipe for Mexican rice that incorporates kidney beans. Avocado is also a relatively high protein fruit, though I need no excuses to eat it. The rice was fine. I think I'd prefer to make my usual Mexican rice and add beans to it next time, because I don't think the salsa sh...
