Season 2 Episode 4

Return of the Vegan

 

Guacamole Dip

3 Ripe Avocados

1 Large Diced Yellow Onion

2 Whole Limes

2 Diced Roma Tomatoes

Salt and Pepper

Scoop the meat of the avocados into a large bowl. Squeeze in lime juice

Add diced onions and tomatoes, stir to desired consistency and salt and pepper to taste.

Salsa

5 Roma Tomatoes

1/2 Large Yellow Onion (chopped)

2 Whole Limes

I/2 Cup Minced Cilantro

Salt and Pepper

1/2 Jalapeño Pepper (minced and seeded)

Vegan Tacos

1LB Sliced Portobello Mushroom Caps

1 Bell Pepper (sliced)

1/2 Yellow Onion (sliced)

3 Cloves of Garlic (minced)

Brown Rice,1 Can of Black Beans

1 TBS Vegetable Oil

2 Baked Sweet Potatoes

Vegan Cheese (optional)

Whole Corn Tortillas

Sliced Tomatillos

Sauté Onion, Peppers, Mushrooms, Garlic in the vegetable oil.

Cook for 5 minutes then add the cut-up cooked sweet potatoes.

Heat tortillas in a flat skillet for a couple of minutes.

Load up with your favorite ingredients and top with your guacamole and salsa.

Add the cheese, if you dare! Serve with rice and beans.

Horchata

4 cups Rice Milk

1/2 cup Coconut Sugar

Stir well and serve over Ice.

Sprinkle a little cinnamon over the top.