Friday, March 2, 2012

Taco Friday

The Chefs: Jennifer, Colleen, and Hilary

The Menu: A taco bar with freshly made guacamole, green chile tortillas, salsa fresca, black beans, cilantro, and chopped tomatoes and lettuce. Bonus bar: nachos topped with Galaxy Mexican shreds, tomatoes, and black beans and quesadillas filled with Galaxy Mexican shreds and Daiya Jack and Cheddar Cheese.

The Dish: Editorial Assistant Rashida Harmon is a genius. She came up with the idea of combining the Galaxy Mexican shredded cheese with the black beans we got in with the EZ Bean Cooker. And that's how Taco Friday was born. Combined with a beautiful day on the deck, it was the best way to celebrate not one, but two different types of vegan cheeses (Daiya's new wedges and Galaxy's new shreds) that both melt and taste great. I'm also impressed that the EZ Bean Cooker made a batch of black beans in 50 minutes (no pre-soaking required!). It doesn't get better than this, friends. Have a great weekend!

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