|Sauteed garlic, onion, mushrooms and kale with kidney beans and tomato sauce.|
Banana, Strawberries, Mango, flax seed, coconut milk and dried coconut smoothie.
Leftover Zucchini Noodles, Italian marinated tempeh and OSG's Cali-power Alfredo.
Snack - Apple
Dinner (So good I forgot to take a picture before we scarfed these down!)
Cilantro-Lime Rice, Refried Pinto Beans, avocado, sauteed onions and peppers, mixed greens, cashew and sunflower sour cream and homemade salsa wrapped up in iceberg lettuce.
Refried Pinto Beans - These were so simple but delicious
1.5 cups cooked pinto beans, cooked at home with no salt
1 chopped yellow onion
Minced Jalapeno - choose your spice level, I used half of a very large one
Chipotle peppers in adobo sauce - choose your spice level, I used one "ice cube"*
Liquid smoke (smoked paprika could work too)
Sautee the onion and jalapeno in a bit of olive oil or vegetable broth. Once translucent with a few brown bits stir in the chipotle peppers in adobo sauce. Add the pinto beans to warm. Use a spoon, potato masher or whatever works for you to smash most of the beans up. Shake in a few drops of liquid smoke to taste. Ta DA!
*I have a stock of frozen and pureed canned Chipotle Peppers. Once I use up the current stock of frozen ones I'm going to try making my own with a modified version of Rubies and Radishes' homemade Chipotle Peppers in Adobo Sauce. Obviously with a vegan sweetener and vegetable broth.
Homemade Salsa - Ridiculously simple
In a food processor pulse approximately 4 large tomatoes with the seeds and membrane scooped out, 1 medium red onion, 1 jalapeno, 3 cloves of garlic, a handful of cilantro, cumin and smoked paprika to taste until it reaches your desired consistency.