The first day of school is already behind me. Pretty excited to take a lighter load of classes and internship, plus my classes seem fun! Nice way to start off my last quarter of school.
I’ll take a dip into the past, since I was late in the game with posting some meals made around the holidays.
To follow up the his and hers grilled cheeses, I present you with His and Hers Nachos
Not only is mexican food the easiest to make vegan, but its makes a great “throw whatever you have in the fridge/pantry” meal
His: Blue Corn Tortilla Chips, Salsa, Meat of Choice (in this case sausage), Cheese, Fage (as sour cream)
Gobbled up in seconds by the boys of the family.
My G-Free and Vegan version was first inspired by a new supermarket find, that was all to adorable.
I was sold by the packaging.
“Politely Hot”
I love it. At least it has manners.
I cooked it in a bit of Jalapeno Oil, added some seasoning and voila. My Dad even raved it was the best meal I made him when I put it in a burrito for him.
Even the meatiest of meat eaters can eat delicious vego food.
Hers: Beanitos Black Bean Chips, Avocado, Salsa, Daiya Cheese, Soy Crumbles, Fage
The other great thing about Mexican food?
Rinsing and Repeating.
All Mexican food is the same, just wrapped in a different form of corn (Nacho chips, tortillas, taco shells, enchiladas….etc…)
I made my own version of Huevos Rancheros the following morning
In the mix: Tortillas, Spinach, Onion, Cheese, Black Bean Dip, Eggs, and a Mango Hot Sauce we bought at a restaurant called Coconut Jacks.
Hey Mikey! He Likes it!
Favorite Vessel for Mexican Food? Nachos all the way for me 🙂
x
Casey
Insatiably Healthy 