mexican
Vegetable Tortillas
Submitted by KhaasLadki on November 4, 2008 - 5:36pm
Servings:
makes 3-4 taco-sized tortillasI wanted a lighter tortilla that wasn’t full of buckwheat and wasn’t made entirely out of flax seeds… and I had leftover veggies from making noodles so I used them up and these came out nicely!
Squash-Blossom Burritos
Submitted by TheRawDance on September 2, 2008 - 4:59pm
Ever wonder what to do with your beautiful flowering squash blossoms? Stuff them!!! Enjoy some squash blossom burritos!
*Catcus Chips n Dip*
Submitted by TheRawDance on August 30, 2008 - 6:37pm
Servings:
1 Hungry Human or 2 willing to share!Fast. Easy. No Questions Asked.
All you do is cut the catcus and mix the guacamole together.
This is a SIMPLE guacamole recipe. I really enjoy the fresh fiesta taste of
avocado, heirloom tomato and cilantro! There are so many things you can add to liven it up: Fresh pressed garlic, chopped: onions, tropical fruits, stone fruits, bell pepper, cactus, sprouts, sunflower or hemp seeds, sprouted lentils, etc. - chili powder, cayenne, thai spices, dulse, raw honey or agave nectar… you get the idea!
Refried Beans
Submitted by om... on August 22, 2008 - 8:22pm
Servings:
Serves 1.Seriously yummy refried “beans.” Good in wraps. Salads. etc.
Aelf's Sticky White Rice
Submitted by AELF on July 29, 2008 - 7:43pm
Servings:
makes 3 to 4 servings depending on dishK. heres one of my favorite dishes. To compliment or just by itself, Yumm..
No dehydrator or complications. Its great for making your favorite sushis or adding to your favorite mexican or
asian dishes.
Based on Sarma’s Sushi rice I’ve made a few mods and variants of this.
K. Basic Idea. Pine-nuts are out of this world here in Mexico at a whopping 800 pesos a kilo sheesh! So I substitute for coconut..
