Gimmie Chimmies (serves 8)

3 Tbsp. Veg oil
1 cup diced onion
4 cloves garlic, minced
1 Tbsp. chili powder
4 shakes Tabasco or 1 tsp. milder chipotle sauce
1 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. salt

Heat in fry pan till onions are soft.

Add:

3 cups julienned zucchini (1 1/2 baby zukes)
1 whole tomato, diced
2 cups black beans (2 tins, rinsed)
1 block tofu, frozen, defrosted, pressed, diced

Heat until hot,

Add:

1/4 cup balsamic vinegar, toss.

Heat 1/4 cup oil in another fry pan, medium heat.

Fold one scoop of mix into a tortilla wrap, place fold side down in the hot oil, brown and flip carefully, brown other side. Add more oil as necessary. Serve hot.

Serve with side dishes like guacamole, Mexican rice, salsa.
We found this a bit hot with the Tabasco and will try chipotle sauce next time.

(Thanks to 'eat, drink & be vegan' for the original unaltered recipe!)

Pumpkin Soup

This recipe was improvised by my mom (Cheryl Meng) for church this weekend.

In large stock pot sauté in generous amount of olive oil (1/2 cup):

1 large onion, chopped

One bunch celery, including leaves, chopped

¼ cup teff grain

½ cup lentils

1 red or yellow pepper chopped

1 T. Cajun seasoning

2-3 T. Mexican seasoning

Salt and pepper

Several dashes Maggi bouillion

Add and boil until grains nearly cooked:

4 cups water

½ cup powdered vegetable broth

Add:

4 cups water

2-3 large potatoes, peeled and chopped

5-6 cups pureed pumpkin – fresh from the garden is best

When potatoes are nearly cooked, add:

1 can corn, or 1 cup frozen corn

Check seasonings – may need to add more salt, powdered vegetable broth, or Mexican spice to taste.

Maple Half-Hour Pudding (serves 12)

The original half-hour pudding I grew up with. Maple - YUM!

10x15 baking pan

Start a kettle of water on to boil, you'll need 4 cups.

Batter:
2/3 cup brown sugar
2 cups flour
4 tsp. baking powder
1 cup (or slightly more) water

Mix together, add enough water to be just spreadable. Spread over the bottom of the 10x15 pan.

Sauce:
4 cups boiling water
2 Tbsp. margarine
2 cups brown sugar
1 1/2 tsp. maple flavouring

Mix well and pour over batter. Bake at 350 degrees for 30 minutes, remove from oven and cool at bit before serving.

A half size of this recipe can be made in a casserole dish or oven proof bowl.

Chocolate Half-Hour Pudding (serves 12)

This is what I thought the pudding cake mix I saw at the store would taste like. Don't waste your money on the mix!

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10x15 baking pan

Start a kettle of water on to boil, you'll need 4 cups.

Batter:
2/3 cup white sugar
1 1/2 cups flour
1/2 cup cocoa powder
4 tsp. baking powder
1 cup (or slightly more) water

Mix together, add enough water to be just spreadable. Spread over the bottom of the 10x15 pan.

Sauce:
3 Tbsp. cocoa powder
2 cups white sugar
4 cups boiling water
2 Tbsp. margarine
1 tsp. vanilla flavouring

Mix the sugar and the cocoa powder together well before adding the other ingredients. Pour over the batter. Bake at 350 degrees for 30 minutes, remove from oven and cool at bit before serving.

A half size of this recipe can be made in a casserole dish or oven proof bowl.

Ukrainian Grandma's Borscht (11 quarts approx.)

In a large pot put:
2 1/2 quarts water
5-6 peeled but whole potatoes
3 whole beets, fist sized, tops trimmed
Bring to a boil and cook til tender, about 30-40 minutes. Scoop out potatoes and mash with 2 pints (4cups) whipping cream. Remove beets and grate, tossing out some of the peel and the stem bit. Return to pot. (Don't toss the water!)

In a medium pot put:
2 quarts canned tomatoes, diced
4 Tbsp. butter
Heat to a boil and turn off.

In a really big pot (12-13 quart capacity) put:
Lots of butter
1 whole cabbage, shredded
4 carrots, grated
2 green peppers, diced
2-3 onions, diced
1 bunch celery, chopped
Saute.

Once the vegetables are soft add the potato mix and the tomatoes. Then add:
Dill, lots, prefer fresh
Parsley
Salt
Pepper
and more butter
Bring to a boil, reduce heat to minimum and simmer.

To made this vegan, use margarine instead of butter, using as little as possible, and leave out the whipping cream. Not Grandma approved but it is still tasty.

Samosas

4 -5 potatoes
1 c. peas
1 T. coriander seeds
1 T. cumin
1 t. red chili flakes
2 t. or more lemon juice
2 T. fresh cilantro, minced
Spring roll pastry.

Cook and mash potatoes. Toast coriander seeds. Add all the spices, lemon juice and peas to the potatoes. Place 1 -2 tablespoons filling in a 2 by 6 inch strip of pastry.


Fold into a triangle, brushing the closure with melted margarine to seal.Pan or deep fry. These can be frozen and cooked from frozen. Serve hot or room temperature with chutney.
I lay them out on a cookie sheet to freeze them. Once they are frozen transfer them to a ziploc.

Falafel

This is one of our favorite fasting meals. Although the falafel is fried it is accompanied by lots of veggies and tastes fresh and yummy. I buy Cedar's Falafel mix and make it from that. Follow the directions but be sure to make smallish balls - they expand.

Serve prepared falafel with pita bread, lettuce, diced fresh tomatoes, red onions, dill pickles and hot banana peppers. Assemble as you would a taco. Top with Tahini sauce.

Tahini Sauce
1/2 c. tahini
1/2 c. water
1/4 c. lemon juice
1 - 3 cloves garlic, minced
salt

Blend together.

This sauce also makes a good salad dressing.

Garden Soup - Local Ingredients Only

Day One:

2 Quarts canned tomatoes, pureed
1 small onion, minced
3 cups cut up potatoes
3 cups sliced carrots
1 patty pan squash, peeled and seeded, cut up
1 green zucchini, large shredded
and a sprinkling of seasoned salt from the store.

Day Two took the leftovers and added:
Another quart of tomatoes, pureed
1 lb. ground beef , scramble fried first
1 cup green peppers, cut up
more onion
and a sprinkle of chili powder with a bit more seasoned salt.

Both were really good and I would have added beans to the second night for a bit of a chili taste but I didn't grow any this year and wanted to see what I could cook using only local stuff.

Bruschetta in a Jar

from Tomatoes by Bernardin

9 cups chopped plum tomatoes about 3 1/2 lbs.
5 cloves garlic, minced
1 cup dry white wine
1 cup white wine vinegar
2 Tbsp. balsamic vinegar
1/2 cup water
2 Tbsp. sugar
2 Tbsp. dried basil
2 Tbsp. dried oregano

Wash, seed and chop tomatoes into 1/2 inch pieces; measure 9 cups; set aside.

Combine garlic, white wine, wine vinegar, balsamic vinegar, water, sugar and spices in a deep stainless steel saucepan. Bring to a full oil, reduce heat. Boil gently, covered, 5 minutes.

Lightly pack tomatoes into hot jars leaving 3/4 inch headspace. Add hot liquid to cover tomatoes. Using nonmetallic utensil, remove air bubbles. Wipe jar rim. Center lid and apply screw band.

Process in boiling water canner 20 minutes. I do everything in a pressure canner so I process the pint jars at 5 lbs. for 15 minutes.

Makes about 7 250ml jars.

I did 9 jars and stretched the liquid by filling each jar about 2/3 with the recipe and the remainder with boiling water.

Banana Chocolate-chip Muffins

Preheat oven to 350 degrees, pre-grease muffin tins.

Mash up a bunch of old bananas, minimum of 3, and measure how many cupfuls you have.

For each cup of mashed banana add in order mixing after each addition:

1/2 cup vegetable oil
1/2 cup white sugar
1/2 cup brown sugar
1 egg, beaten
1 tsp. of baking soda dissolved in 1 Tbsp. hot water
1 1/2 cups white flour
1/2 tsp. salt
1/2 tsp. vanilla

Then add chocolate chips 1/2 cup for each cup of mashed banana.

Scoop into muffin tins, 2/3 full. Bake for 18 minutes, check for doneness, bake longer if necessary, pullout sooner if needed.

Grandpa's Playdough

Sift together in a medium pot:

1 cup white flour
1/4 cup salt
2 Tbsp. Cream of Tartar

In a bowl mix together:

1 cup water
2 tsp. food colouring
1 Tbsp. veg. oil
2 tsp. flavouring ( to make it smell pretty)

Add liquids to the pot, stir well then cook over medium heat, stirring constantly, for 3-5 minutes. When the playdough forms a ball in the pot turn it out onto a well floured counter and knead about 1 more cup of flour into it til it isn't sticky anymore.

This needs to be stored in an airtight container in the fridge when not being used.

(We've used this for party favours, the children just love it. Nothing like root beer scented playdough!)

Zucchini Pancakes (serves 8)

6 cups grated zucchini
6 eggs
1 onion, minced
1 1/2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
pinch of oregano

Combine zucchini, eggs,onion. Mix dry ingredients together separately and then add to zucchini mixture. Drop by large spoonfuls onto hot griddle or fry pan. Serve warm with butter or freeze for later.

Oven Roasted Potatoes (serves 8)

leftover baked potatoes, cut into bite sized bits, about 4 lbs.
1/3 cup veg. oil
seasoning salt
pepper
garlic powder
1 onion minced

Toss bits of potato with oil and seasonings. Spread in two 10x15 pans, bake at 375 degrees for 30 minutes. Stir frequently.

(When we make baked potatoes we do the whole 10 lb. bag and serve the leftovers like this the next day.)

Veggie Butter

2 cups softened margarine
1 tsp. oregano
1 tsp. dill weed (the green part, not the seeds)
1 tsp. thyme
2 green onions chopped
1 or 2 small tins of garlic tomato paste
1 large clove garlic well minced
salt to taste

Mix altogether well. Put into small containers and freeze till needed. Wonderful on toast, fresh out he oven bread, and on cheese and alfalfa sprout sandwiches.

Chocolate Roll

1 cup chocolate chips
2 Tbsp. butter
1 cup icing sugar
1 tsp. vanilla
1 egg, beaten
2 cups coloured mini marshmallows
1/2 cup maraschino cherries, drained and cut up
1 cup chopped walnuts
coconut - set aside

Melt the chocolate chips and butter in a pot. Stirring constantly. Add the rest of the stuff except the coconut. Mix well. Cool a bit.

Line a loaf pan with waxed paper, pour in coconut. Scoop in chocolate mix and shape into a roll, coating with coconut. Chill till firm. Store in fridge. Slice to serve.

Butter Tarts (45 tart shells)

3 eggs beaten
1 cup butter
3 cups brown sugar
6 Tbsp. milk
1 1/2 cups raisins
1 Tbsp. vanilla

Mix everything but the raisins together with a beater till smooth. Then add raisins.

Fill store bought unbaked tart shells 2/3 full.

Bake at 450 degrees for 8 minutes THEN 350 degrees for 15-20 minutes.

Cool on cake racks.

Variation: Substitute pecans for the raisins.

Nanaimo Bars (9x13 pan)

1st Layer:

1/2 cup margarine
1/4 cup white sugar
5 Tbsp. cocoa (sift)
1 egg, beaten
1 3/4 cups graham wafer cracker crumbs
3/4 cup fine coconut
1/2 cup chopped walnuts

In a pot melt the margarine with the sugar, cocoa, and the egg. Stir constantly. Once melted and mixed remove from heat and add the crumbs, coconut, and walnuts. Stir well. Press firmly into a well greased 9x13 pan. Chill

2nd Layer:

1/2 cup margarine, softened
2 Tbsp. custard powder
2 cups icing sugar powder
3 Tbsp. milk

Stir well together till smooth. Spread evenly over the first layer. Chill till firm.

3rd Layer:

1 cup semi-sweet chocolate chips
2-3 Tbsp. margarine

OR

4 squares dark baking chocolate
2-3 Tbsp. margarine

Melt the chocolate and the margarine together stirring constantly and spread over the second layer quickly. Chill.

Helps to heat the sharp knife in hot water to cut these. (Dry it off before you cut.)

Mom's BEST Chocolate Chip Cookies (6 dozen)

2 cups margarine - softened
2 cups white sugar
1 cup brown sugar
4 eggs
4 tsp. vanilla
4 1/2 cups white flour
2 tsp. baking soda
2 tsp. salt
About 2 cups small chocolate chips (300 g package)

Soften margarine and beat in sugars, eggs, and vanilla till fluffy. Sift dry ingredients together, then add to egg mixture. Stir in chocolate chips. Spoon out onto ungreased cookie sheets. Bake at 350 degrees for 8-12 minutes.

Adjust the heat and timing so you have fully cooked cookies that are lightly brown on the bottom. Every oven is different!

Fr. Richard's Seychellois Fish and Rice

Ingredients

10 fillets of white fish (Basa works best)

2 medium white onions, chopped.

1 28-ounce can of diced tomatoes

1/4 cup of lemon juice

2 Tbsp of sugar or honey

Salt and pepper to taste

Olive oil

Directions

Cut up fish into large pieces. Toss liberally with olive oil, salt and pepper. Set aside

Heat 2 Tbsp oil in a skillet. Sautee onions until clear but not brown.

Add lemon juice, diced tomatoes and sugar. Taste and adjust sugar-to-lemon juice ratio until desired sweet-and-sour balance is achieved. Turn down heat to medium and cover with lid. Cook for 15 minutes, until tomatoes are reduced. Uncover and boil off excess liquid. Tomato sauce should be a thick, liquid consistency.

While reducing the tomato sauce, heat a second skillet until searing temperature is reached. Pour fish in and cook on high heat, turning pieces continuously and draining fish liquid as necessary. When the fish is browned on the outside, turn down heat to medium-low.

Add tomato sauce to fish and mix in gently, coating the fish with the sauce. Serve with sticky rice, steamed Bok Choy and a glass of your favourite white wine.

Lentil Bolognese

Mother Myra of St. Peter the Aleut made this for us several years ago, since then its become a fasting standby. It freezes well so I make a large batch and freeze in smaller portions.

1 onion chopped
2 garlic cloves crushed
2 carrots, grated
2 celery stalks, chopped
3 T oil
2/3 cup red lentils
1 14oz. can diced tomatoes
2 T tomato paste
2 cups stock
1 T fresh marjoram or 1 tsp. dried marjoram
salt and pepper
In a large saucepan gently fry onion, garlic, carrots, and celery until soft.
Add lentils, tomatoes, paste, stock and spices. Bring to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft. Serve on pasta of your choice.

Fr. Richard's Red Lentil & Pumpkin Soup

Boil:
5-6 c. water
2 c. red lentils

Add:
1/2 c. vegetable broth powder

Simmer while preparing:
1 small pumpkin, peeled & chopped (he used butternut squash as pumpkin was unavailable)

Add to pot and continue to simmer.

Saute in 1T. olive oil:
1 onion, chopped
1-2 celery, chopped
1-2 t. curry powder
1-2 t. paprika

Add to pot and cook til done.

Stuffed Squash 'Blossoms' (serves 8)

2 overgrown patty pan squash

Cut in half to make 2 flower shaped sides each. Scoop out seeds to leave a cup like opening. put a dab of margarine in the opening, sprinkle them with salt and pepper. Place on baking sheets. Bake at 350 degrees for 45 minutes.

Meanwhile scramble fry:

1 lb. ground beef
1/2 onion chopped
1 green pepper chopped
salt and pepper to taste

Drain fat and add:

1 jar pasta sauce
1/2 cup water
1 cup raw white rice (parboiled works best)

Cook until rice is done, and the filling is thick. Scoop into the squash openings and bake for another 15 minutes. Cut into slices to serve.

Variation:

Double the rice with no beef would make this vegan.

Applesauce Cake (serves 12)

(another 10x15 cake)

Preheat oven to 350 degrees.

Mix after each addition:
1 cup oil
3 cups white sugar
3-4 cups applesauce (750mL store bought or 1 quart homemade)

Sift dry ingredients together:
4 cups flour
2 tsp. baking powder
3 tsp. baking soda
1 tsp. allspice
1 tsp. nutmeg
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. salt

Add dry ingredients to wet, mix well. Pour into greased 10x15 pan. Smooth out and bake for 45-50 minutes.

(add raisins and/or nuts as desired)

Chocolate Cake (serves 12)

(You'll need a big 10x15 baking pan for this.)

Sift together dry ingredients:
3 cups white flour
2 cups white sugar
1 cup cocoa
2 tsp. baking soda
1/2 tsp. salt

Mix together liquids:
2 Tbsp. vinegar
2 tsp. vanilla
2/3 cup oil
2 cups cold water

Add liquids to dry ingredients, beat til smooth. Pour into well greased pan. Bake at 350 degrees for 35-45 minutes. Once it is cool it can be iced.

Samosas (serves 10)

The Dough:
2 1/2 cups white flour
1/2 tsp. salt
1 cup water
extra flour as needed

Mix the salt into the flour. Add the water, and mix by hand to make a smooth dough. Add more flour as needed. Dough will be soft, not sticky. Set aside.

The Filling:
3 large potatoes
1 Tbsp. vegan margarine
1 cup finely minced onion
2 cloves garlic, finely minced
1 Tbsp. freshly minced ginger root
1 tsp. mustard seeds
1 tsp. dried coriander
3/4 tsp. salt
1 1/2 cups frozen peas
2 Tbsp. lemon juice
1 carrot peeled and finely grated
cayenne to taste

Peel the potatoes and dice into 1 inch pieces. Boil til soft. Mash and set aside.

Melt margarine, or use veg oil, in a heavy fry pan. Add onion, garlic,, ginger, mustard seeds, coriander, and salt.

Saute over medium heat about 8-10 minutes, or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, don't mash the peas! Cool before filling.

Preheat oven to 400 degrees. Use well oiled baking sheets. Roll out 1 inch balls of dough into 5 inch circles. Place about 1 1/2 Tbsp of filling in the middle fold over and seal with a fork. Brush with oil, and place on baking sheet. Bake 15 minutes, flip and bake 10 minutes more. Adjust heat and time to suit your oven.

(These freeze well)

Free the Tuna Wraps (serves 8)

1 cup dry chickpeas

Soak overnight, cook until soft. Drain. Mash with potato masher and combine with:

1 Tbsp. lemon juice
1 tsp. kelp powder
1/3 cup minced celery
1/4 cup minced onion
1/4 cup vegan mayo
1 1/2 tsp. mustard (opt)
salt and pepper to taste

Spread on bread or place a scoop in a wrap with lettuce.

Variation:
Treat the mashed chickpeas as egg and flavor as you do egg salad sandwiches.

Asian Vegetable Salad (serves 8)

1 bunch broccoli cut into small florets
15 mushrooms thinly sliced
2 green peppers, thinly sliced
2 yellow pepper, thinly sliced
1/2 cup green onions, chopped
2 tins black beans, drained and rinsed
1 small zucchini chopped (thin small bits)
1/4 cup sesame seeds

Steam broccoli till bright green and still crunchy, chill. Combine all beans and vegetables. Set aside.

Dressing:

1/4 cup vegetable oil
1/4 cup rice wine vinegar
2 Tbsp. soy sauce
2 Tbsp. liquid honey
2 cloves garlic, minced well

Mix well or whisk together. Toss with vegetables.

Mexican Rice (serves 6)

2 cups raw rice
1 Tbsp. oil
1 onion, chopped
1 green pepper, chopped
2 cans tomato soup
2 Tbsp. chili powder
salt and pepper to taste

Cook the rice. Set aside.

Heat the oil, and cook the onions and peppers. Add the rice, soup, and spices. Stir well and serve.

Chickpea Curry (serves 4)

2 tbsp. vegetable oil
1 onion, chopped
1 small piece cinnamon stick
2 cloves garlic, minced
1 Tbsp. finely grated or minced fresh ginger root
2 tomatoes, chopped or 1 quart tomatoes drained and chopped
2 cans chickpeas, drained or 1 cup dry chickpeas cooked
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. salt

Heat the oil and cook the onions, and cinnamon stick, til the onion is golden, about 10 minutes. Add the garlic, ginger root, cook 2 minutes. Add the tomatoes and simmer for 10 minutes.

Stir in the chickpeas, cumin, coriander, and salt. Simmer for 10-12 minutes. Add up to 1 cup water to keep mixture saucy.

Vegetable Rice Pilau (serves 8)

5 Tbsp. vegan margarine
2 onions chopped
1/2 tsp. cinnamon
1 tsp. grated or minced fresh ginger root
4 cups diced mixed veg. (potatoes, peas, carrots, peppers, green beans, zucchini, whatever)
2 1/2 cups raw rice
1 tsp. turmeric
4 cups water
1 tsp. salt
1/2 cup raisins

Melt the margarine, cook the onions in it, add the cinnamon and the ginger, stir then add all the other vegetables, rice and turmeric.

Cook this over medium heat for about 5 minutes, stirring frequently.

Add the water and the salt and bring to a boil. Turn the heat down very low, cover the pot and cook for 20-25 minutes, til all the water is absorbed.

Fluff with a fork, add the raisins, can be baked in a casserole for 20 minutes before serving.

Pancakes with Huckleberry Sauce (serves 6)

Pancakes

Sift Together:
3 cups white flour
1/4 cup white sugar
2 1/2 Tbsp. Baking Powder
1 tsp. salt

Combine:
3 1/2 cups water
1/4 cup vegetable oil

Add liquids to the dry ingredients. Beat only until combined.

Heat a heavy griddle or frying pan (380 degrees) Lightly grease.

Use about 1/4 cup of batter for each pancake.

Bake until edge of pancake begins to dry and lose its gloss. flip and bake until golden brown.

About 24 medium pancakes.

Huckleberry Sauce

Combine in medium saucepan:
2 cups huckleberries
1/4 - 1/2 cup water
1/3 cup white sugar

Cook over med-high heat till bubbling, stirring frequently. Continue to cook for 5 minutes.

Meanwhile in a small bowl combine:
1/4 cup cornstarch
1/4 cup COLD water

Add to hot mixture and quickly stir. Reduce heat and continue stirring until thick. Remove frm heat and serve over pancakes.

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These with the addition of a pan of hash browns makes a tasty supper.

Zucchini Parmesan ( 6-12 servings)

many small zucchini, sliced
jar of pasta sauce
soy mozzarella, grated
breadcrumbs

Slice enough zucchini to fill your casserole dish. Put them in a pot and steam or boil them until a bit tender. Grease casserole dish.

Layer zucchini, then pasta sauce, then mozzarella till casserole dish is full, top with breadcrumbs. Bake at 350 degrees for 15-30 minutes.

Variations:
-can use summer squash to substitute for some of the zucchini
-To stretch your zucchini, use some pasta for one of the layers

Baked Lentils (6-8 servings)

2 cups dry green lentils
2 cups hot water
2 tsp. salt
1/4 tsp. black pepper
1 tsp. sage
1 tsp. thyme
1 onion, chopped
2 tsp. garlic powder
2 carrots, peeled and grated
1 celery stalk, diced
1 green pepper, diced
1 quart canned tomatoes, diced

Mix together in a large casserole dish (10x15) and bake at 350 degrees for 45 minutes. Or until the water is absorbed but the lentils are not re-dried. Serve with tortilla chips for scooping.

Variation:
-leftovers cold in a tortilla wrap

Burrito Casserole (8-12 servings)

3 Tbsp. Veg. oil
3 Green onions, finely chopped
4 cloves garlic, minced
1 green pepper, chopped
1 bunch fresh spinach, chopped
2 cans black beans, drained and rinsed
10 flour tortillas, julienned
2 cups white rice, cooked
1 tin tomato soup
1 tsp. chili powder
1 quart canned tomatoes, diced
2 cups shredded soy cheddar (optional)

Start rice in pot of boiling water, cook til done, drain and rinse, return to pot, add tomato soup, and chili powder, stir well.

Heat oil in large fry pan or pot over med. heat. Add onions, garlic, and green pepper, stir and cook 5-10 minutes.

Add spinach and cook until wilted then add black beans and tomatoes. Cook, stirring often, for about 5 minutes.

Stir in rice mixture. Add salt and pepper to taste.

Grease a large 10x15 glass pan. Scatter 1/2 of the shredded tortillas for a base, cover with the rice and beans mixture, add the remaining tortillas, top with the soy cheese.

Heat in oven just long enough to melt 'cheese'.

Variations:

-Originally the mixture was individually served wrapped in tortillas with lettuce and chopped fresh tomatoes.
-Beans and rice mix could be served in a bowl with fresh lettuce and tomatoes, salsa and crumbled tortilla chips.