Anyways, Happy Friday to all. Brett and I went to the grocery store after I got off work today, and when we got home, I was truly impressed with how much food two people can fit in bookbags. Check it out:
I noticed, browsing through (veg*n) food blogs (it's quickly becoming an obsession) that food is a bit like art. There is a lot of creativity that goes into it, not only preparing the dishes themselves, but also their presentation. Some of the food bloggers out there should consider photography as a profession. I am not one of those. My camera is ok, but as I stated before, I recently graduated from college, and as such, have only one set of dishes. They are some ugly brown, flowery things my Grandma so nicely gave Brett and I. Now, even though they are ugly, I truly appreciate them and am happy to have 'em, and I do like that they can go in the oven. Point is, the food may look good but get used to seeing those ugly plates, at least for the forseeable future.
Bean and "Taco Rice" Wraps
1 cup long grain brown rice rinsed (any other rice or would do too)
2 cups water
1/2 package taco seasoning (I like Simply Organic's Southwest Taco), or the above mentioned spice combination.
Add taco seasoning to water, bring to boil. Add rice and cook for 40-45 minutes or until water is absorbed. Remove from heat and let stand for a few minutes before fluffing with a fork
more taco seasoning for the beans (optional)
vegan cheese (optional)
tofu sour cream
Mix beans, corn, seasoning, and rice. Warm tortilla and layer bean mixture, cheese, and tofu sour cream. Roll up and brown on skillet sprayed with oil if desired. Top with salsa.
A note about the tofu sour cream: I found a good recipe in the comments section of Primary Consumer's old blog. It's very simple and tastes great.
Tonight, I'm going to use the leftover beans and Taco Rice to make a quesadilla. I think I'll just sautee up some bell pepper, onion, garlic, and jalapeno, add black beans, corn and the rice, some cheese and tofu sour cream, top it with salsa, brown it on a skillet, and we'll be good to go.