Vegan MOFO #4

Today is National Taco Day! Yay! Jee..I wonder what we could make to celebrate?

VEGAN CHICKEN TACOS!!! 

The Ingredients

( * = Organic)

"Chick'n" Strips (Gardein) Tomatoes (*) Spices and Herbs (Simply Organic/Spicely *) Wrapped in: Tomato Basil Tortilla (365 *) With a side of: Refried Beans: Dry Pinto Beans,Cooked and then Mashed while frying in some of the bean juice. (Eden *) And Spanish Rice: White Jasmine Rice (Lundberg *) Bell Pepper (*) Spices and Herbs (Simply Organic/Spicely *) Who needs a spoon or fork with these chips!: Black Bean Tortilla Chips (Garden of Eatin' *) .. And no 'Mexican' dish is complete without the Rotel Dip!: Chedder "Cheese" (Daiya) Tomatoes (*) Jalapeño Pepper (*) Spices and Herbs (Simply Organic/Spicely *) Additional info:

-Basically make the vegan tacos the same way you would regular tacos. 

-When cooking the rice, add the spices before the water is completely soaked up.

-A fresh jalapeño and tomato in some daiya cheese goes a long way. (Don't forget to handle the pepper with care, it will stay on your hands for a while if not.) 

-I like to cut the chicken strips into small bites as I fry them to make them more dry and less rubbery.

- Did you know "refried"(beans) is a loose translation of the spanish term refrio? Refrio more closely means "fried well" instead of "refried" or "fried twice".

Hope you enjoy your tacos!

Secret: We initially created these Tacos on Monday but saved them for a separate post. Shhhhh!!