What Can Live With Bearded Dragon

Vegan Mofo: Bean Soup & enfrijoladas

Hello!

I've gone a few days the blog for this to be new mom is ... some applicant! Santi is beautiful to be with both, who suddenly seeing time I will smile and "talking" with him. However, that does not mean that I have not been cooking vegan dishes and best of all, sharing with the people I love: my family ...

By the way, I can not wait to get you started to give papillitas, juices, and cereals to Santi, I think it will be fun for both!

But in the meantime, you may make a few rich black beans from the pot and turn them into a rich enfrijoladas.

Often this bean to get a little lazy by thing that they take too long to cook, however, time is greatly reduced if you put to soak beans overnight.

Boiled beans

2 cups black beans (cleaned and soaked overnight)

1 / 2 onion

1-2 cloves garlic salt to taste

water

Put all ingredients in a pot with enough water (about the double or triple bean water) and let boil for 2 hours or until you take a bean that is tender but consistent. If water begins to evaporate, heat more water and add it to the pot so that the beans do not stick or burn and can be followed by cooking. Rectify the seasoning and enjoy them.

bean soup

(1 serving)

broth 1 cup of boiled beans (see recipe above)

1 / 4 cup

boiled beans

a sprig of epazote

white onion chopped cilantro, chopped avocado

white rice (optional) Fresh cheese

(Optional - not vegan)

Put the broth, beans and epazote until they release their first boil. This is to get the flavor of epazote is so fond of Henry, ')

Serve in a bowl and add some cilantro, onion and avocado. You may want to put some white rice and a little cheese.

And the beans were taaannn rich a broth was not enough, so we made some delicious enfrijoladas! Yummm!

Enfrijoladas

2 cups of boiled beans (see first recipe)

hot bean broth (the needed until desired consistency) hot

salt and pepper to taste

6 corn tortillas

cheese (not vegan, but you can use tofu)

cream (not vegan or animal-free version)

chopped cilantro for garnish

Place the beans in blender and blend until creamy, is adding a little stock if at first is very thick bean sauce. Once ready, correcting the taste and set aside.

addition, in a tortilla put a little cheese and fold in half. Arrange on a baking dish that can fit in the oven and repeat until you finish with 6 tortillas. Add bean sauce until all tortillas are well covered. Put in the oven for 15-20 minutes at 300 degrees F.

Remove from oven and garnish with a little cream and cilantro. Serve on individual plates and enjoy! They are delicious! = O)

hustle Meanwhile, I forgot kept refrigerated leftover beans, bad option, because beans are SÚUUUUPER delicate and spoil easily. = '(Good thing there were no more goals and we could enjoy them in various ways.

I hope you enjoyed the recipe as much as us!

Thanks

for visiting my blog and have a great week.

Namaste,

Lau-raw = o)

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Vegan Mofo: espincas soup ready to make taco!

Hello!

Who says breakfast has to be sweet?

Sometimes when I wake up craving something sweet, fruit, a green smoothie, a bowl of ceral, oatmeal with maple syrup or a few hot-cakes , but there are days, like today, that I wanted to eat some snacks and caldosito. So I peered into the refrigerator and found a nice spinach clamored to be eaten. And, using a very proven and successful combination in this house, I decided to make them with onions, tomato broth and a few grains of corn.

is very much like the pumpkin soup last week right?

Yes, I must confess that I really like the combination of ______ (any vegetable) with onions, garlic , tomatoes and corn.

spinach soup tacos ready to be

2 cups spinach, washed and disinfected

1 / 2 sliced \u200b\u200bonion 1

-2 minced garlic cloves

1 tablespoon olive oil

1 / 2 cup tomato puree

1 / 2 cup

water 1 cup corn kernels

salt and pepper to taste

Sauté garlic and onion in olive oil, add spinach, mashed tomato, water and corn kernels. At boil, add salt and pepper to taste, let stand 5 minutes and serve.

But also, as we are talking versatility, this "soup" can easily become filling for tacos. If! Enrique loves to make tacos all, and as close to here sell some freshly made corn tortillas delicious, it is difficult to want to make tacos so whatever you eat them. hahaha! = O)

So we decided to make this soup in tacos and just had to bring:

spinach tacos with corn

A portion spinach soup recipe above, but without broth

corn tortillas green or red sauce (according to everyone's taste)

Avocado (which life would be without avocado!)

few drops of lemon (without lemon!)

Place in a tortilla, a bit of spinach, add a piece of avocado, a squeeze of lemon, salt and a little salsa. Aaaaam! (that was a bit) lol! Is that they were so rich that neither had time to take pictures when I realized we were done with everything!

dishes were left spic! (By the way, to just not cute?)

What are your favorite ingredients with different dishes you can recreate? Do you have a special ingredient that at the first opportunity to add it to any recipe?

Have a great day.

Thanks for visiting my blog,

Namaste,

Lau-raw = o)

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CINE FILM OF THE RED CROSS

attended class today cultural center "Don Diego" to watch a movie, given by the Red Cross. The movie was titled "Children of the red light district."

A film starring a group of children living in a problematic area in India, and a woman photographer. She shared

children cameras to photograph their environment (their reality) and tries to get children into school to help them out of that future problems.