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26 May 1999 Issue
Vegan Fiesta

by PrkStRangr@aol.com 

Black Bean Salsa
1 can black beans
one ear fresh corn (or 1/2 cup frozen corn)
1/2 red bell pepper
1/2 medium red onion
two cloves garlic
1 tablespoon olive oil
1 jalapeno pepper
one tablespoon fresh minced cilantro
juice of 1/2 lime

Bring beans to a boil and then drain and rinse (save and freeze the liquid for a
soup base). Cut the corn from the ear and boil until tender, about ten minutes,
drain. In a bowl, mix beans, corn, chopped red bell pepper, chopped red onion,
minced garlic, minced jalapeno, olive oil, cilantro and lime juice.

Tomato Salsa
This beats anything you will ever buy in a jar.
6 ripe roma tomatoes
1 jalapeno pepper
1/2 red bell pepper
1/2 green bell pepper
1/2 red onion
one tablespoon fresh minced cilantro
one tablespoon fresh minced parsley
1 small can (8 oz.) tomato sauce
juice of 1/2 lime
dash of balsamic vinegar

Chop everything and combine. I like to add about a third of a cucumber diced
for variety of textures.

Guacamole
3 medium avocados
2 roma tomatoes, chopped
3 tablespoons minced onion
juice of 1/2 lime
a bit of cilantro unless you are tired of this herb by now
Peel and mash the avocado.
Blend in the other stuff. A teaspoon of Vitamin C powder helps it keep it's
green color for long time. Some people say to leave one of the pits from the
avocado in the mix to keep it looking fresh, but I swear by the vitamin C, an
antioxidant which will leave you looking fresh too, by taking the free radicals
out of your system. And God knows we here at Animal Rights Online abhor
free radicals.

Now, crumble and brown some veggie burgers, shred some vegan rella cheese,
chop some fancy lettuce and lay out some taco shells and put Zorro in the
VCR or any other Antonio Banderas movie. Mas Tequila por favor.

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