As promised, here are some of the meals I’ve fixed over the last week.  Above you’ll see what I made after visiting the Saturday organic market in the Plazuela Zaragoza.  It’s an open faced organic portabello mushroom sandwich with a baby organic lettuce salad.  Delicious.  The bread was a slice of multi-grain sourdough from Molika bakery.  It was delicious!

The picture below is a quesadilla without the queso!  (That means with no cheese!)  I squished up some peruano beans from the previous day on a flour tortilla with some chopped parsley, cilantro, and avocado. Served with some cut up veggies it was a lovely lunch.

This is a favorite lunch, too.  Molika Bakery’s gorgeous multi-grain sourdough bread, toasted with organic almond butter, bananas, and cinnamon.

I brought back from Ajijic several packages of vegetarian miso soup mix. (Most has fish sauce in it, I’ve found.)  Below is a nice lunch of miso soup with lots of veggies and cilantro.  Delicious!

I love a very simple meal of sweet potatoes sometimes several times a week.  I bake them in the oven and use LOTS of salsa on them.  I rub them with coconut oil before I pop them in the oven and I always eat the skin.  Mmmmmm.

I’ve written about my love for peruano beans before…. but they are my favorite beans to make at home.  I make a big pot almost every week.  The first day we usually eat them for lunch just in a bowl with some hot sauce or cut up avocado on top.  In the picture below I chopped up some fresh spinach and ladled the beans on top.  The spinach wilts from the heat and with a few shakes of Valentina salsa I am good to go!

Fort the next few days while there are still beans in the fridge I will use them in lots of dishes.  I’ll add them to soup, ladle them on top of my sweet potato or (as in the picture below) smash them up with some herbs and tomatoes in a flour tortilla and served with some mashed avocado.  I like corn tortillas, too, especially from the tortilleria on the corner of Zaragoza and Belisario Dominguez.

The last picture is something I don’t make often but they are delicious!  These are black bean enchiladas.  Inside with the black beans are chopped herbs, cottage cheese, onion, spinach and zuchinni.  I dip the tortillas in hot enchilada sauce first to make them easy to roll up.  There’s also a bit of cheddar cheese on top. Can you tell I was in a hurry to try them?  I had already started eating when I took this picture!

So there you have it – some good meal ideas from my vegetarian kitchen.