Sunday, January 10, 2010

Veganomicon, You Rock My Life

Tonight I made Spaghetti Squash Mexicana with Avocado Salsa Fresca. It. Was. Awesome. The spaghetti squash is tossed with black beans (I only had purple hull peas, it worked fine) onions, roasted green bell pepper (recipe called for frozen jalapenos, and garlic, all of which are simmered in a sauce of red wine spiced with ground coriander, cinnamon, chili powder, salt, and hot sauce. Then, the salsa on top is mango, avocado, and tomato mixed with some lime juice and cilantro. Seriously. Google this recipe, or buy the book, and make this. You won't regret it, and you won't notice it's vegan if you're not vegan. Unless you're one of those asses who has to point out how fill-in-the-blank vegan dish would be "great with fill-in-the-blank dead animal". Thanks jerk. Way to miss the point. Oh, right, pictures. I served it with totally boring canned vegetarian refried beans, spiced with lime and green chiles...

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