There are few things that make Mark and me happier than tacos. Lately we’ve been experimenting with some meatless versions. Tempeh and black beans sauteed with taco seasoning was the best. Then I noticed this while I was poking around PCC after work yesterday:
So easy, so good, and the taco seasoning is already mixed in with the soy protein. The best non-beef taco filling I’ve tried.
But, what to drink? Friday dinner calls for a celebratory beverage. The last time we had a meeting of the Vegan Dinner Club with our friends Pete and Betsy, we made tacos and margaritas. As usually happens with Betsy and me, we started brainstorming cocktails we could make with what we had on hand. I had some Bacardi, Malibu, and sparkling lime water. She had a jug of fresh limeade. Our invention turned out to be epic, and went really well with my tacos last night.
Key Lime Pie on the Rocks
Time commitment: 1 minute Makes: 1 cocktail (but use the ratios to make a pitcher if you like) Ingredients
- 4 ice cubes
- 1 part coconut rum
- 1 part white rum
- 2 parts limeade (fresh is best, but I used the Santa Cruz bottled kind and it worked just fine)
- a splash lime-flavored sparkling water
- Add ingredients to tumbler glass in the order listed.
- Stir, and enjoy!