First, let me say sorry about the no post friday! I was out in Connecticut at my parents' house and the internet was down all weekend (yes I had a minor breakdown and some anxiety, but I got over it quickly and luckily it was the weekend!).
I headed out to CT on Wednesday because Richie was going to another Phish concert and Avi and I figured we'd clear the way and get some fresh ocean air. On thursday I headed out to my father-in-law's camp (www.unclestevescamp.com) to check out all the good that was going on out there. On friday, I convinced my parents that we should have our first Chrust Family Taco (well kinda Burrito) Night. Usually when we come it's pasta to please both vegans and non-vegans alike.
We had tons of tomatoes from the garden, so decided to make a salsa that was ab fab. We also made some homemade refried beans (supereasy to make and well worth it...recipe below). We cut up some avocado, sauteed some mushrooms/hongos and some zucchini and onion, we roasted some corn with sea salt, and we made some mexican rice eve-style (recipe below as well). Everything was uh-mazing and fresh and delicious and I have a feeling taco night may stick in the Chrust recidence!
Here's the spread:
Here's Mom Chrust Digging in:
Avi lovin' her Mexican dinner:
Homemade Refried Beans:
These are supereasy and wildly better when made from scratch as opposed to served out of the can!
1. In a pan, fry 2 medium yellow onions in 3 tablespoons of oil (I prefer Sunflower or Safflower oil).
2. Once they're translucent add 1 tablespoon each of paprika, cumin, and garlic powder plus 1 tablespoon each of sea salt and cayenne.
3. Fry it all together for a minute or so.
4. Then add 2 cans of dark kidney beans and 1 can of pinto beans and mix (I posted here on bpa free cans).
5. Mash the beans with a potato masher (or whatever you can come up with in your kitchen that'll do the trick).
6. Serve hot!
Mexican Rice Eve-Style:
1. Wash and rinse 1 cup of brown rice.
2. Put rice in a pot with 2 cups of water, 1 teaspoon of sea salt, 1 tablespoon of tomato paste, 2 tablespoons of chopped garlic, 1/2 tablespoon of garlic paste.
4. Bring to a boil.
5. Cover and lower heat to lowest flame possible and cook for 50 minutes.
6. Turn off heat and leave covered for 10 minutes.
7. Fluff and serve hot.