I marinated and roasted cubed extra firm tofu. Topped it with a salsa made from mango, red bell pepper, red onion, jalapeno, cilantro and lime juice.

Ingredients

• 1 cup Basmati rice
• 1 cup water
• 1/4 onion diced
• 1/4 cup carrot diced small
• 1/4 cup tomato sauce
• garlic powder
• chile powder
• salt & pepper
• Oil

Directions

• Rinse rice
• Turn Instantpot to saute.
• Add enough oil so rice doesn’t stick.
• Add rice and saute for about 5 minutes
• Add the rest of the ingredients
• Set Instantpot to manual for 4 minutes
• Do a manual release after 10 minutes

Jicama and Black Bean Tacos.

I seasoned the jicama and black beans as I cooked them in the skillet. First time trying jicama. Kind of a nonevent. I liken it to water chestnut.

Made a crunch wrap for the first time. Refried beans, mushrooms, Daiya cheddar shreds, jalapenos, romaine lettuce and salsa. I microwaved the corn tortilla to get it crisp. once wrapped I cooked i skillet for about 3 minutes on each side.

I tossed hearts of palm in a little oil along with crushed seaweed (snacks), cumin, garlic and onion powders. I then heated/browned them in the skillet.
Served on a flour tortilla and topped with a Vegenaise and Valentina sauce mix and chopped lettuce and onion.
Baked tortilla chips and potato/carrot queso on the side.

For taco tuesday I made 3 different tacos. All served on flour “street” sized shells.

Roasted crunchy chickpea tacos with fresh radish and Valentina hot sauce. Seasoned and sauteed heart of palm tacos with cabbage and spicy #vegenaise. Seasoned and sauteed radish tacos with grilled onion and #herdezsalsa.

Simple tacos made with canned black beans, frozen corn, chopped onion and tomato on a flour tortilla and topped with cilantro.