An unplanned Mexican themed week 1/3-1/9/11

I started off the week with some bomb homemade potato salad... So yummy!

This week I ate a lot, and I mean a lot of bean burritos, tacos, enchiladas, nachos, etc.

I make a big batch of refried beans every week: Soak 2 cups of dry pintos overnight in water, rinse, boil them for 2 to 2.5 hours on medium heat with a quartered and peeled onion, 4 bay leafs, and s & p, drain and remove bay leafs, whirl the beans in a food processor with 1/4 to 1/2 cup of pickled jalapenos and some added salt to taste... perfection every time!

Bean and brown rice enchiladas topped with salsa, guac, olives, and Tofutti sour cream

I also had some leftover Viva Vegan Red Seitan that got thrown into this weeks Mexican mix in tacos, enchiladas and even piled on nachos:

Tacos made with Viva Vegan Red Seitan sauteed with onions, topped with Tofutti Sour Cream, guac, refried beans, and cilantro

I also made the tacos into enchiladas by just rolling these puppies up and covering them in salsa

I also pan fried the seitan and put it top of some nachos... These nachos weren't that great since I didn't have any plain soymilk to make Melty Cheese, I just used the cheese recipe from VW's Cheesy Bean and Cheese Enchiladas, it was alright

I decided to try a homemade tofu marinade I found on VW... called Tasty Tofu! A Zesty Herb Marinade... I added only half the oil and thought it turned out pretty good, though not even close to as good as my Teriyaki Tofu

It was pretty tasty heated up and placed in a sandwich though :)

Today I snacked on some sushi rice (calrose rice + rice vinegar + sugar + salt) and some roasted seaweed slices :)

I also made my insanely loved Vegan Taco Soup... I'm selling a few bowls to coworkers next week for some cash for salad... Score! Love this stuff and ate a bowl topped with Tofutti Sour Cream... Heavenly! I always sub about 1/2-1 cup TVP for the vegan beef crumbles... Just add it in along with the canned veggies.