From The Essential Cuisines of Mexico Yucatan Pickled Lima Beans
Quinoa, cocoa, pears, ground flax seed, chia seed, soy milk
Sweet potato, mashed garbanzo beans, shredded jackfruit, kelp granules, red onions, Rotel, topped with salad mix
From The Essential Cuisines of Mexico by Diana Kennedy
From Diana Kennedy’s The Essential Cuisines of Mexico
Filling: crumbled firm tofu mixed in a pan with 2 tablespoons of Siete Spicy Blanco cashew queso, a sprinkle of…
I used this recipe and substituted rolled oats for the breadcrumbs and soy yogurt for the vegan mayonnaise.
I used Lady Bird Johnson’s chili recipe, substituting Upton’s Seitan for the chili meat. For the cheese filling, I combined…