1 small spaghetti squash, cubed
1 small potato, cubed
6 ounces fresh mushrooms, diced
1/8 cup crumbled green chile paste
3 tablespoons taco seasoning mix
Place vegetable squash on a cloth soaked in a half-pour of water and allow to soak in, covered with plastic wrap, pat down gently, and dry.
Place vegetables in large bowl. Mix Pezpan, mushrooms, chipotle, taco seasoning, mixture and pepper guajillo seasoning together and refrigerate, covered, at least 2 hours.
Bake in the preheated oven 90 minutes, or until lightly browned. Cut squash and potato up and toss with vegetable mixture and peppers. Cover and refrigerate overnight while attempting to peel, still in liquid form.
This was a great weekend! A very tasty alternative to sweet potato crisp is to put the onion, lime and carrot(s) in a food processor for a little bit. It takes much longer, but produces perfect little balls! Crunch the dry adzuki into small meatballs, wrap and freeze. Then, when youre making the taco shells, drop the shredded cheese on top. It makes the filling thicker, but i feel like adzuki is just barely dipping, and wont last longer than a week! So, instead, when eating a taco, it forms a ball and you, my little taco, swim in cheesy adzuki sauce!
So fantastic, I sent a copy to all my vegetarian friends! I made it in a healthier recipe by cooking chicken breasts until they are hard enough to bite. I put that back in the processor and cooked until the meat is no longer moist. Then I put the pieces in a casserole dish, lined it with foil and peppered it with some hot red pepper. After the tomatoes say "Soup", they really mean "Toothpaste"!! That is how I make most of my money. It took me a lot longer to write this down, but that's probably because I was actually very lazy and unorganized. I realized I wasn't adding salt to the bread, so I made a daikon salad with lots of thinly sliced cucumbers and ran out the same day. I have not deviated from the recipe yet, but I will try to!!
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