These are filled with refried beans, zucchini, sweet potatoes, onions, and corn. I blended some chipotle peppers with enchilada sauce and poured it all over. Delicious lunch for the rest of the week!
Subscribe to:
Post Comments (Atom)
skip to main |
skip to sidebar
People ask me all the time "how do you do it?" Well, this blog is an attempt to prove how easy and delicious being a Vegan is. I cook with tofu quite a bit and those unfamiliar with it complain that the texture is odd and the flavor is bland. Depending on how one cooks it, tofu can be both. However, I hope that I can shed some light on the awesomeness that is tofu and showcase its versatility. Nom, nom, nom!
About Me
Search This Blog
Blog Archive
-
▼
2010
(14)
-
▼
May
(14)
- Double Chocolate Walnut Pancakes
- Vanilla Fruit Tart
- Vegan Oreo Chocolate Cake With Buttercream Frosting
- Lemon Coconut Bundt Cake
- Chili Cornmeal-Crusted Tofu
- Yogurt Vanilla Pound Cake
- Asian Soba Noodle Salad
- Veggie Tofu Breakfast Scramble
- Herbed Home-Fried Potatoes
- Blueberry Corncakes
- Cinnamon French Toast
- Enchiladas With Chipotle Sauce
- Tofu Spring Rolls With Peanut Sauce
- Avalanche of Posts
-
▼
May
(14)
No comments:
Post a Comment