Bomb black bean and broiled mushroom tacos and peanut butter chocolate rice krispie bars. Everything on the taco except the avocado was purchased from the 99 cents store. They were soooo gooood! 👍🏼 In case you’re wondering, I made a marinade for the mushrooms: 2 TB coconut aminos, 2 TB soy sauce, 1 TB balsamic vinegar, 1/2 lemon, olive oil, 3 cloves minced garlic, pepper. Pour over mushrooms on a baking sheet and broil for ten minutes. I used 3 cartons of mushrooms. The beans were just heated with sautéed onions (did not drain them) and added New Mexico chili powder, garlic powder and cumin. I also mashed the beans after they cooked. What made these tacos amazing was the chopped onions, cilantro and radish plus the avocado, lime juice and mixture of two hot sauces: Tapatio and Cholula.
These are peanut butter chocolate rice bars from the latest issue of Vegan Food & Living. It’s so easy, just mix 1/8 C each peanut butter and agave, 1 1/2 TB refined coconut oil, 1 TB flaxseeds and heat in the microwave until liquid, then pour over 2 cups rice cereal and 1/4 c chocolate chips. Stir together until well mixed and pat into a baking pan, refrigerate for 30 min. Then pour over some melted chocolate (about 1/4 c chocolate chips melted in microwave), sprinkle sea salt and chill for ten minutes.