Dinner Bowl #82
A familiar (sort of) default for days I can't think of other things: Avocado, half a "Walking Tamale" with homemade salsa, refried black beans, and a simple Mexican rice.
The only thing I really properly cooked here was the rice. I made a full batch and popped some in the freezer for later, so some future iteration of me can just grab the frozen rice, open a can of beans, and assemble something with even less effort.
Walking Tamales are weird. This one was the salsa rojas variety. I bought a couple different ones to try, but I was hoping for a filled tamale, not some corn masa infused with random beans. I was disappointed, and I'm unlikely to buy them again, but honestly they aren't bad. They're just absolutely not what I wanted.
As for the rest, it was as expected--perfectly comforting. It's also free of all major allergens, so if you need that--here's an option! Maybe you'll be more excited about Walking Tamales than I am!
Just mixed together, not filled? SIGH. That is annoying. It's probably easier for them, but I do prefer there to be the masa part and then the filling part [as well as the bit where the masa and the filling have shared a bit], so some bites can have different balances of the flavors. (that said, a shelf-stable vegan 'main' dish that is not soup and not plain tetrapak tofu does still sound potentially useful. Just... disappointing.)
ReplyDeleteI'll put some enchilada sauce with the next one I have--I still have two more of varying shades of spicy--and I think that'll help. But yeah, pretty disappointing.
DeleteAlso! If you want a vegan shelf-stable "main," there are some interesting things out there in the realm of curries and such. And there is vegan "tuna" that Good Catch used to make, but I'm not sure if it's still available.
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