panini burritos with roasted corn and chili cream sauce

I am pretty sure kids don't really care that they have the same type of meal right after another, because Mikel chose to make bean burritos for lunch. He grilled the burritos like a quesadilla, so we decided to call it a 'panini.' Yes, we pressed it down to make it official, even though we have no panini press.

He roasted some corn on the griddle, added that to the refried beans he made, some Daiya cheese and a bit of sour cream and avocado and the meal was complete. I, however, wanted to make a sauce for it and even Mikel liked it. I just rehydrated some 2 chilis and blended them with some almond milk, a few cashews, a dash of salt and sugar, strained it and heated it to meld the flavors. Oh my! The humble burrito, as fabulous as Mikel made it, was flown to even more glorious heights.

Cost Breakdown:

tortilla: $2

beans: $4
corn: $1
avocado: $3
sauce: $1.50
Daiya: $2
Total to make 10 burritos:
$13.50

raw tacos two ways

Wow! This was fabulous. The inspiration came from my coffee-table cookbook, Raw, but I significantly simplified it.

One of the tacos has oyster mushrooms and fresh cut corn marinated in lime juice and a little chili sauce I made for the vinaigrette. I then dehydrated it a bit to let it 'cook.' The other taco has jicama and mango filling with guacamole. The shells I made using fresh cut corn and soaked golden flax seeds. I made my cashew sour cream, which is raw anyway. The chili vinaigrette was made by rehydrating ancho and guajillo chilies, (but any dried chili would be fine) and whisking it with lime juice, vinegar and olive oil. The sauce was super awesome!

The tacos with the sour cream and the chili vinaigrette were a mouth-watering combination.

Even picky-daughter who swore she would never eat raw had a few of these.

Cost Breakdown:

nuts and seeds: $5

olive oil and vinegars: $1

chili peppers: $.50

produce: $7
Total to feed a family of 5:
$13.50

Raw Tacos Two Ways Recipe