Cinco de Mayo

Love Life and Lollipops- Vegan Taco Dinner

Look at all the makings of this vegan taco dinner! Cinco de Mayo was calling my name on Tuesday and I knew that I wouldn't be able to celebrate on Wednesday, so I decided to do a little Mexican Vegan for dinner.

The thing is, my good friend, Elle Weston (my L.A. cohort who's family is from Mexico City), tells me burritos aren't real Mexican food (turns out in retrospect I think I made's how much a Jew from New York knows).  I'd beg to differ, but she claims she's sending me some Mexican veggie recipes, so stay tuned.

Nonetheless, our dinner was more than Mexican enough for us, supereasy, and uberdelicious.

I made do-it-yourself-burritos and spicy roasted corn with a "cheesy/mayo" dressing (my own take on the popular Mexican Grilled Corn Street Food).

For the burritos I toasted some Food For Life organic corn tortillas, heated up some Amy's Traditional refried beans, sliced up red onions, cut up some avocado, quartered some lime slices, cooked up some simplified Mexican red rice (read: brown rice cooked w a bit of tomato paste and fresh, chopped garlic), and jazzed up some vegan sour cream with lime juice and zest.

For the corn I roasted two cans of organic corn on a baking sheet with some salt and Earth Balance at 400 degrees for about 30 minutes mixing every 10 or so to make sure the kernels browned evenly.  Then I sprinkled it with smoked paprika and cayenne pepper.  I served it with a dressing to dollop on.  The dressing was 1/2 cup of vegan sour cream, 1 tablespoon of Veganaise, the juice of 1/2 a lime, then sprinkled with a bit more paprika (for looks of course).

Here's what it all looked like:

Vegan tacos

Richie and his vegan taco

my vegan taco