INGREDIENTS

INSTRUCTIONS

Date: Sat, 8 Jun 1996 12:26:37 -0400
From: "Mary Wehring (AdPak)" <mwehring@nando.com>
You asked for Spanish/Mexican vegan dishes. Rice and bean dishes using
Mexican spices are the foundation of my diet. You could go as simple as
chili... here's my recipe... everyone has (or should have :>) their own.
Sorry if canned foods offend anyone... I try to get low-salt, but haven't
made the jump to soaking my own beans yet.
"Saute" onion, pepper and garlic in 2 tablespoons or so of kidney bean
juice.  Add tomatoes, spices and banana peppers; simmer for 10 mins or so.
Add water or more pepper juice if needed. Add beans. Heat through. Serve
over rice or potato, or with ff tortilla chips.
This is a really elementary recipe, and easy to remember because it's just
one of everything :), but it's served me well over the years.
You could also do a Spanish Rice... I add the same spices as above and a
little tomato juice or sauce and/or pepper juice to the cooking water
before I cover the rice. I make something I call Fajita Pitas... strips of
veggies saute/steamed in a modified commercial fajita marinade (follow the
directions, but substitute bean juice for oil). I toss some kidney beans in
at the end, heat through and serve on whole wheat pitas... more satisfying
to me than tortillas & easier to find fatfree.
If you wanted to do an appetizer you could make a layered "dip" of mashed
beans (with chili powder & cumin added) topped with salsa, lettuce, onion,
& chopped tomatoes and serve it with baked tortilla chips. I would put a
layer of seasoned rice in there too
:) but I put rice in everything.
FATFREE DIGEST V96 #159
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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