Tacos, Burritos!

First, let me say sorry about the no post friday!  I was out in Connecticut at my parents' house and the internet was down all weekend (yes I had a minor breakdown and some anxiety, but I got over it quickly and luckily it was the weekend!).

I headed out to CT on Wednesday because Richie was going to another Phish concert and Avi and I figured we'd clear the way and get some fresh ocean air.  On thursday I headed out to my father-in-law's camp (www.unclestevescamp.com) to check out all the good that was going on out there.  On friday, I convinced my parents that we should have our first Chrust Family Taco (well kinda Burrito) Night.  Usually when we come it's pasta to please both vegans and non-vegans alike.

We had tons of tomatoes from the garden, so decided to make a salsa that was ab fab.  We also made some homemade refried beans (supereasy to make and well worth it...recipe below).  We cut up some avocado, sauteed some mushrooms/hongos and some zucchini and onion, we roasted some corn with sea salt, and we made some mexican rice eve-style (recipe below as well).  Everything was uh-mazing and fresh and delicious and I have a feeling taco night may stick in the Chrust recidence!

Here's the spread:

Here's Mom Chrust Digging in:

Avi lovin' her Mexican dinner:

Homemade Refried Beans:

These are supereasy and wildly better when made from scratch as opposed to served out of the can!

1. In a pan, fry 2 medium yellow onions in 3 tablespoons of oil (I prefer Sunflower or Safflower oil).

2. Once they're translucent add 1 tablespoon each of paprika, cumin, and garlic powder plus 1 tablespoon each of sea salt and cayenne.

3. Fry it all together for a minute or so.

4. Then add 2 cans of dark kidney beans and 1 can of pinto beans and mix (I posted here on bpa free cans).

5. Mash the beans with a potato masher (or whatever you can come up with in your kitchen that'll do the trick).

6. Serve hot!

Mexican Rice Eve-Style:

1. Wash and rinse 1 cup of brown rice.

2. Put rice in a pot with 2 cups of water, 1 teaspoon of sea salt, 1 tablespoon of tomato paste, 2 tablespoons of chopped garlic, 1/2 tablespoon of garlic paste.

3. Mix.

4. Bring to a boil.

5. Cover and lower heat to lowest flame possible and cook for 50 minutes.

6. Turn off heat and leave covered for 10 minutes.

7. Fluff and serve hot.