It certainly was delicious! I also found a picture I had taken of it:
If you want to do Mexican without having to go as in-depth, make some easy vegan nachos.
INGREDIENTS
-Tortilla chips of your choice
-Whatever else you like on nachos (PRE-BAKING: sliced black olives, jalapeno, capsicum, tomatoes, onion, refried beans, whole black/pinto beans, TVP or other meat replacer if you want one, vegan cheese or nutritional yeast cheese sauce; POST-BAKING: avocado, fresh coriander leaves, lettuce [I prefer spinach], vegan sour cream)
TO DO
Preheat oven to 205 C. Place tortilla chips in a baking dish (using a pie tin works well) and top with whatever you like from the pre-baking list. Bake 10 minutes, then top with whatever you like from the post-baking list.
And a delicious salsa: pico de gallo
INGREDIENTS
-1 large tomato, diced and seeded
-1 medium onion (white, yellow, or red), diced
-Half a bunch of fresh coriander leaves (about 1 handful), chopped
-Lime juice and salt to taste
TO DO
Mix all ingredients, let sit for 5 minutes before serving with tortilla chips, crackers, or on any Mexican dish.
Oh, while I'm at it, try salad rolls for gluten-free goodness!
INGREDIENTS
-Salad roll wrappers*
-Mixed greens, lettuce, spinach, or whatever leafy green you like
-Fresh coriander leaves
-Fresh mint leaves (optional)
-Sweet chili sauce
TO DO
Prepare the salad rolls*, then serve with sweet chili sauce for dipping.
*This YouTube video shows how to soften the wrappers and wrap the salad rolls. In Vietnamese cooking, they're called "spring rolls," but often that term is confused with Chinese spring rolls, which are made with a thin paper made with flour and water that is then deep-fried. These wrappers are made from tapioca starch, so your gluten issue shouldn't act up.
http://www.youtube.com/watch?v=JTOgdljDwa0Let's see...uh, try this Pineapple Ginger Stir Fry.
INGREDIENTS
-Baked or extra firm tofu, cut into cubes
-Cubed pineapple (if using canned, get cubed in own juice)
-Capsicum, diced into bite-sized chunks.
-Tomato (seeds removed), diced into bite-sized chunks
-Onion, diced into bite-sized chunks
-Cooked rice of your liking
-Soy sauce (use wheat-free Tamari to keep it gluten-free), to taste
-Ginger powder (or fresh ginger, minced), to taste
-Black pepper, to taste
-Sesame seeds (about 3 tablespoons...but really, as many as you'd like)
-Sesame oil, to taste
TO DO
Combine soy sauce, ginger, black pepper, sesame seeds, and sesame oil in a bowl JUST large enough to contain the ingredient list. I said these are all "to taste," but start with mostly soy sauce, then add in some sesame oil until you found a nice taste blend. Add in the pineapple juice (again, to taste), then the ginger, pepper, and sesame seeds. Then add in all the other ingredients EXCEPT THE RICE, and ensure they're well-coated. Whatever proportion you want is just fine. If you like lots of tofu, then put in lots of tofu. Prefer onion? Go for it. Up to you. Once you mix it, cover and put in the refrigerator for at least an hour (up to 48 hours).
Heat a large pan (or wok) on medium high heat. Add in oil (sesame oil is great here) and add in the marinated ingredients, making sure not to dump in the marinade. Cook until softened, about 5 minutes or so, and then add the rice. Add in some more of the marinade to flavor the rice to your liking, then cook until heated through and serve.
Oh, and try this without the bun (or use a gluten-free bun)...chili "burger."
INGREDIENTS
-1 portabello mushroom cap per person, rubbed with a little oil, garlic powder, onion powder, salt, and pepper on both sides
-1 can diced tomatoes
-1 can black or pinto beans, drained
-1 small can fire roasted green chilies
-Diced jalapeno or chipotle (to taste...optional)
-Diced polenta or whole-kernel corn
-Sliced black olives
-Onion powder, garlic powder, salt, pepper, red pepper flakes, and chili powder to taste
-1 bun per person
-Hummus
-Mixed greens, spinach, or whatever other leafy green you like
TO DO
Combine all ingredients except the mushroom, greens, hummus, and bun into a pot and cook until heated through.
Cook the portabello mushroom as you like (grilled, pan-fry, whatever) until heated through.
Heat or grill the buns, spread with hummus on both sides (just go with me on this), place portabello mushroom cap on the bottom bun, then slop some chili onto it, then the leafy greens, then top with other side of bun.
If you don't feel like the bun or don't want to do (or can't find) gluten-free buns, make this into a chili salad by slicing the mushroom, using lots of leafy greens, and omitting the hummus (or try mixing it into the chili). Then top the greens with the chili and sliced mushroom. Crush some tortilla chips onto it if you like.
TO DO
First: make the marinade. Making it in the bowl without adding anything is important so you can taste it. This is especially important if you're using meat. Soy sauce, pineapple juice, ginger powder, and sesame oil.
Second: added the ingredients. I have chopped green bell pepper, pineapple, tomato (with seeds removed), onion, and baked tofu into bite-sized pieces. This can also be used for kabobs.
Third: After cooking through and softening up a bit, I added cooked brown rice and heated that through (it was cold, leftover rice) and served. Because I used no raw meat, I was able to add more of the sauce during cooking to adjust the flavor.
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