You know, midweek meals can sometimes be a little difficult. The full weight of the workweek is upon us, complete with all sorts of after-work activities and early-morning workouts, and the Florida State football game – I mean, the weekend! – seems so very far away indeed. So sometimes, you’ve gotta call on your best dinnertime friends for help. Sometimes, you’ve gotta call on Old Faithful.
I’ve waxed poetic on Old Faithful – aka black beans and rice – a hundred times in these pages, but let me just add another stanza here today. For my money, there’s just nothing more comforting, hearty, filling, and tasty than this good old Cuban favorite! It reminds me of my Florida home (and reminds me I can’t seem to find good Cuban bread this far north in the D.C. area). And it’s always there for us.
So tonight we settled in to steaming plates of black beans and rice, complete with chik’n patties for extra protein, and topped the plate high with vegan sour cream, Daiya cheddar, Tabasco, and salsa. I even added some nutritional yeast to my dish (because I’ll eat it on anything); LeeLee abstained. Either way, it was a perfect meal for a rainy midweek night, when patience was short but appetites were huge!
:)