Though Tuesday was my cooking day, I didn’t follow a couple of my Cardinal Rules for successful cooking days, so I only got 3 meals made. Today, I felt the overwhelming desire to go for a run with Little while the Bigs were in school, only to find out my chosen location for a really challenging and rewarding run had no parking left when I got there. So, I tried a “hike” with Little in the jogging stroller at an Open Space near Middle’s Preschool, and after dodging 101 cow patties, 4 cows, and 100* weather and no shade, I called it quits after 14.35 minutes (Thanks, RunKeeper, for reminding me that I didn’t even go 1 mile).
I was just feeling defeated. And hot.
Who knew we’d have a 100+* heat wave the first week of October??
Apparently, I didn’t when I made my menu of delicious fall foods (stuffed potatoes, butternut squash, and SOUP).
Worse yet, I didn’t have a backup plan.
So, I went out to my freezer in the garage, and pulled out something I knew the family would eat: Mexican Pork.
I mean, who is *making* me eat plant-based meals? No one is holding a gun to my head. I can cheat, right?
So, I started grating the cheese and defrosting the pork.
But I just couldn’t do it.
So, I whipped up a Vegan Mexican Rice, (mostly with things from the freezer!) and hope it will satisfy me!
Vegan Mexican Rice
2 cups Brown Rice
1 onion, diced
2 tsp minced garlic
1 tbsp oil
Taco Seasoning, to taste
1-1.5 cups Kidney Beans
1/2 Frozen corn
Salt, to taste
- Sautee onion and garlic until soft. Add rice, beans, corn, and spices and gently cook until flavors meld.
- Cross fingers and hope it’s good.