Southern cook Paula Deen is known for preparing delicious down-home dishes. This week, Paula’s daughter-in-law Claudia takes things south of the border – vegan style!
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Guacamole Dip
3 Ripe Avocados
1 Large Diced Yellow Onion
2 Whole Limes
2 Diced Roma Tomatoes
Salt and Pepper
- Scoop the meat of the avocados into a large bowl. Squeeze in lime juice
- Add diced onions and tomatoes, stir to desired consistency and salt and pepper to taste.
Salsa
5 Roma Tomatoes
1/2 Large Yellow Onion (chopped)
2 Whole Limes
I/2 Cup Minced Cilantro
Salt and Pepper
1/2 Jalapeño Pepper (minced and seeded)
Vegan Tacos
1LB Sliced Portobello Mushroom Caps
1 Bell Pepper (sliced)
1/2 Yellow Onion (sliced)
3 Cloves of Garlic (minced)
Brown Rice,1 Can of Black Beans
1 TBS Vegetable Oil
2 Baked Sweet Potatoes
Vegan Cheese (optional)
Whole Corn Tortillas
Sliced Tomatillos
- Sauté Onion, Peppers, Mushrooms, Garlic in the vegetable oil.
- Cook for 5 minutes then add the cut-up cooked sweet potatoes.
- Heat tortillas in a flat skillet for a couple of minutes.
- Load up with your favorite ingredients and top with your guacamole and salsa.
- Add the cheese, if you dare! Serve with rice and beans.
Horchata
4 cups Rice Milk
1/2 cup Coconut Sugar
- Stir well and serve over Ice.
- Sprinkle a little cinnamon over the top.