DDD #167 – Lake Louise Glacier Cocktail

All photographs copyright Christine Elise McCarthy 2021

Follow @celisemccarthy

Tweet

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

 

 

 

Click the image above to watch the video.

Lake Louise Glacier Cocktail

makes 1

INGREDIENTS

1 ounce citrus vodka

1/2 ounce Cointreau

1/2 ounce Blue Curacao

3/4 ounce fresh lemon juice

3/4 ounce simple syrup

Garnish – twist of lemon

Corn syrup & sugar to rim your glass

DIRECTIONS

Add the ingredients & ice to a shaker & shake to blend.

Pour corn syrup in a shallow plate & sugar in another.  Dip the rim of the glass in corn syrup & then sugar.  Pour the cocktail in & garnish with the twist.

My friend, Bianca, at Lake Louise.

DDD# 166 – Vegan Mexican Beans, Rice and Green Avocado Salsa – Part 2

All photographs copyright Christine Elise McCarthy 2021

Follow @celisemccarthy

Tweet

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

In part one – Edi made RICE & BEANS.

In part two – Edi makes his AWESOME salsa! Click the image below to watch our drunk asses.

Spicy Green Avocado Salsa

INGEDIENTS

5-15 serrano peppers (to suit your tolerance of heat – stems cut off

3 bunches of scallions – roots cut off

1 bunch cilantro – leafless stems cut off

6 large tomatillos – 4 to use – 2 as a safety net in case you make it too salty

3 large avocados

1 tsp (or to taste) garlic salt

1 tsp vegan bouillon (or more – to taste)

S& P to taste

DIRECTIONS

Put everything in a food processor & blend until creamy. Adjust seasonings. Serve!

DDD# 165 – Vegan Mexican Beans, Rice and Green Salsa – Part 1

All Photos © Christine Elise McCarthy 2021

Follow @celisemccarthy

Tweet

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

My good friend, Edi Verdugo, joins me for this two-parter to make his family’s recipes. The green salsa will be in part 2. Consider making vegan nachos using the rice, beans & salsa.

Click the link below to watch.

Vegan Mexican Pinto Beans (for the Instant Pot)

INGREDIENTS

3 cups dry pinto beans

9 cups water

1 large onion – ends cut off & peeled but still whole

1-2 TBS garlic salt (to taste)

S & P to taste

DIRECTIONS

Put everything in the instant pot & cook on manual for 45 minutes.

The beans will look watery but they are supposed to be. Season to taste.

Vegan Mexican Rice

INGREDIENTS

1-2 TBS olive oil

1 1/2 cups long grain rice

1 (7 3/4) ounce can hot tomato sauce

1 TBS bouillon

DIRECTIONS

Toast the rice in the olive oil until it becomes fragrant & looks a bit golden. Do not overcook it.

Add the rest of the ingredients & cook rice according to package directions.