Soft Tacos

Here's my attempt to make tacos photogenic. Atop a lightly toasted flour tortilla: taco-seasoned TVP, refried black beans with garlic, fresh sweet corn with lime juice and cilantro, rotel tomatoes with habaneros, chopped cilantro, Tofutti sour cream. I added fresh spinach and taco sauce before folding up as a taco and eating.

I know I said that the next taco night I'd make my own tortillas. I still plan on making my own, I just need to get a cast iron pan first. I know I can do it without one, but I'd like to get one anyway and this seems like the perfect excuse.

Loaded Potato Skins

Wow. These were a lot of fun to make and even more fun to eat.

I took about 6-7 russets and baked them in the oven until soft, about an hour. I let them cool down until I could easily handle them, and sliced each on in half. I scooped out the insides and set aside in a bowl. I wound up adding Tofutti sour cream, daiya cheddar and daiya mozzarella to the insides along with some butter and homemade bac-os, stirred it all up and scooped it back inside the potatoes. I baked a while longer, added a mix of cheddar and mozz daiya to the tops of the potatoes along with the rest of the bac-os and broiled until the cheese melted. I sprinkled green onions on the tops and devoured.

Here's a close-up of the potatoes: