Thursday, October 22, 2009


Americanized Mexican food is usually dripping with cheese, but it doesn't have to be. Last night we had Tortilla Chip Soup with tostadas. The soup recipe was from Sarah Kramer and Tanya Barnard's How it All Vegan. Nice, simple, tasty, and bonus avocado adds some cool smoothness to it. The tostadas would have been plain janes without the Nacho Cheese Sauce from Joanne Stepaniak's Uncheese Cookbook. I added a Taco Bell mild taco sauce packet to one of my tostadas and it immediately tasted like junk food. Interestingly, that brought it up and down in my estimation at the same time.

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