I present to you, Mexican pizzas and Mexican string bean salad!
The pizzas are pretty self-explanatory, but I will give you some info about the tortillas.
I heated about a tablespoon or two of olive oil in the bottom of a cast iron frying pan (the only type of pan I use). When the oil was nice and hot, I put the tortilla in the pan, letting it fry for about 20-25 seconds, popping any bubbles that formed with a fork. When they were done frying, I placed them on a paper towel to absorb any excess grease.
The refried beans were jazzed up with some garlic sautéed down in some olive oil, a little juice from the homemade salsa and a generous sprinkling of this.
As for toppings, I used a combination of cheddar and pepper jack cheeses, red leaf lettuce, homemade salsa, black olives, and sour cream. You could use some meat analogs or different veggies, depending on your taste.
Here is the recipe for the string bean salad:
Mexican String Bean Salad
4 cups fresh string beans, boiled with a vegetarian bouillon cube
2 tablespoons organic apple cider vinegar
1 teaspoon lime juice
¼ cup of jarred jalapenos
1 green onion, chopped
The following spices are to taste:
fresh ground black pepper
As for directions, it is pretty simple. Mix all of the ingredients together well and chill in the refrigerator for at least an hour.
Tonight, we are going out for dinner, but I will be back tomorrow, possibly with some tempeh Rubens for you to view. I am still letting the pickles do their thing and I hope to open them on Saturday.
Have a great day and keep cooking!