We’ve got a trip to Mexico planned for the beginning of November (what a way to wrap up MoFo, huh?) and it would be a dream come true if every place we went had food like this dreamboat of a dish here. Wishful thinking; our plan is to gorge on local fruit while we’re there.
To build up excitement for our trip, we’ve been digging into the cookbook Viva Vegan a bit more lately. We’ve never made this recipe before as it is pretty involved; what with the making the seitan and all. Okay, it’s not really that bad if you make your seitan ahead of time, but we’re not so smart.
This rice dish is laced with succulent olives and capers, juicy “chicken” seitan, cilantro, peas, green pepper, garlic, onion, and spiced with pretty staple Latin spices like oregano and cumin.
I found the recipe posted online here, but I strongly recommend you just buy the book. There’s a recipe for churros!
Last night, we had some visitors a bit late into the evening and we didn’t even realize we hadn’t eaten dinner until 9:00pm. What’s a couple of really hungry vegans to do? Make epic nachos, that’s what.
|Salsa, green olives, sliced jalapenos, beefy crumbles and daiya cheese on tortilla chips. Bake and eat.|