Vegetative State - Black Bean Burgers

So I'm totally over compensating for last post's lack of photo-punch.  So if you're into reading and not into pictures, you'll have to suck it up for a week. Ha!

Here are three vegetarian recipes that with a little work could even become vegan.  And since we spend our Monday to Friday schedule being vegetarians and part time vegans, we figured we'd see if we could craft a few Mexican dishes in that spirit.  So we grabbed Rick Bayless' Sweet Potato Salad with Caramelized Onions, Watercress and Guajillo Chile Dressing from Mexican Everyday.  And then from The Complete Vegan Kitchen we made Mango Salsa, and a modified version of the Black Bean Burgers.

Flanking Maneuver

So thanks to this blog, the details of our weekly Mexican adventures have become legendary in our local circle of friends and family.  The statistics page on Blogspot tells me that we've also received visitors from Germany, the UK, and Singapore.  So welcome to all of our new readers! Make sure you subscribe, follow the RSS feed, leave a comment or at the very least, pass us along to a friend.

All of the attention means we can't stay stagnant; we've got to keep upping our game.  So we went back to Fiesta at Rick's for this week's Crispy Flank Steak Shreds with Golden Onions and Red Chile Salsa.

Mole Amarillo Explosion!

Enough stupid substitutions! It was time to make something properly for once, even if it meant trekking all the way across town to get one ingredient.  And there you have them: Guajillo Chiles.  Because we were looking for dried ones, there was some hope that they would be found in the international aisle of our local grocery store.  The only thing we found were more varieties of Herdez salsa.  Although one particular specialty store has Guajillos advertised on their website, they had none.  However, a tiny store right across the street has a virtually unlimited supply.  May we present: Good Price Grocery Store!