Vegan Mexican

Though I had Mexican for dinner, I have to start by telling you about the sandwich I had for lunch, which I thought was vegan, but after rereading the ingrediants, (which I had read when I bought the honey mustard dressing, I'm convinced the label somehow changed while it was in my fridge to magically changed,) I found out there was egg yolk. Still, I had thought I was eating vegan, and I obviously didn't use that dressing on purpose, and will next time just have to be more careful.

The sandwich, however, was excellant. I'm sure some, if not most, of you have been to Disney World before, (if you can't tell from my screen name I am Disney-obsessed, so Disney references are sure to come up once inawhile.) In the Magic Kingdom there is a counter service restaurant in Liberty Square called Columbia Harbor House, (which if you happen to ever be in the Magic Kingdom, in need of a place to eat, head here,) and they have a fabulous sandwich, which they call the Lighthouse.

It's toasted whole wheat bread, with hummus, tomato slices, and broccoli salad. It is delicious, and I've been able to recreate it at home, mixing a bagged shredded broccoli with honey mustard dressing, and though I've made my own hummus before, the store bought stuff is so easy.

For dinner, I was definatly hungry for Mexican. I used TVP to make another batch of taco "meat" which was not as good as the other night's, but it was still fine. I think it's because I made more TVP then I had previously, but used the same amount of taco sauce. I think it definatly needed more taco sauce. Aside from a little Diaya cheddar, I also had some chopped red and yellow vine tomatoes with cilantro.

I also made a dip/salsa of black beans, corn, and roasted red peppers. Really easy to make, and something I've made for years, even before going vegetarain;

1 onion, minced
2-3 cloves garlic, minced
1 tbsp lime juice
1/2 bunch cilantro, chopped
1 box frozen corn kernals (I use Green Giant shoepeg corn)
1 can black beans
1 jar roasted red peppers, chopped
1 tbsp oil
1 tbsp red or white wine vinegar
1/2 tsp sugar

Mix all together. It's really best after sitting for awhile to give the flavors time to combine. Also, the measurements for the oil, vinegar, and sugar are approximate, and you should really taste, and add more or less as needed.

I had a bag of Tostitos new garlic and black bean artisan tortilla chips that I used for my salsa, I recommend those. Or the Tostitos lime flavored chips, I've always been a fan of those.