(Vegan) Munchie Monday: It's All Good: Black Bean Tacos, Mexican Rice, and Mango Salad {yum}

Penelope is hungry...surprise surprise

I recently bought Gwyneth Paltrow's new cookbook It's All Good and let me tell you I've been Julie and Juliaing the crap out of it! It's so great because it has introduced me to different ways of combining flavors and creating fun new vegan recipes. I spent Saturday having dinner with Leonardo Dicaprio and Tobey Maguire {I wish...} and cooking up a storm. Here's the recipe below! Enjoy. 

Mango + Avocado Salad with Balsamic-Lime Vinaigrette 

Ingredients:

2 ripe mangoes, peeled, pitted, and thinly sliced

2 ripe avocados, peeled, pitted, and thinly sliced

1 batch balsamic-lime vinaigrette

1 tbsp of freshly squeezed lime juice

1/4 cup of evoo

freshly ground pepper

coarse sea salt

a small handful of fresh basil leaves

Directions:

1. cut up the mangoes and avocados into cubes

2. Mix in the rest of the ingredients and set aside

Black Bean Tacos

Ingredients:

2 tbsp of evoo

1 garlic clove, finely chopped

A 15 ounce can of black beans

4 sprigs of cilantro

A pinch of coarse sea salt

Directions:

1. Heat the olive oil in a small pot, set over medium heat

2. Add the garlic and cook, stirring, just until fragrant (1-2 min)

3. Add the entire can of beans (including the liquid), the cilantro, sea salt, and turn the heat to high

4. Once the beans begin to boil, turn the heat to low and simmer until the beans lose their can flavor and aren't too watery (about 15 min)

Mexican Rice

Ingredients:

A 14 ounce can whole peeled tomatoes

1/2 yellow onion, peeled and roughly chopped

2 garlic cloves, peeled

1.5 tsp of coarse sea salt

3 tbsp of evoo

1 cup of basmati rice (it's gluten free!)

3 tbsp tomato paste

1/2 cup frozen peas

2 tbsp cilantro, roughly chopped

Directions:

1. Combine the tomatoes with the onion, garlic, and salt in a powerful blender and puree until smooth. Add enough water until you have 2.5 cups of liquid and set aside. 

2. Heat the evoo in a large saucepan set over high heat, add the rice and cook, stirring, until the rice turns opaque (about 3 min)

3. Stir in the tomato paste and add in the blended tomato mixture and bring the whole thing to a boil.

4. Lower the heat, cover the pot, and simmer until the rice is cooked all of the way through (about 45min)

5. Take the pan off of the heat and add in 1/2 cup of green peas and allow to sit for 10 min (they'll self cook in the pan)

6. Give the whole thing a good stir and serve sprinkled with the cilantro

Oh Leo how I love thee