It’s been awhile since Old Faithful has graced our table,
but tonight it returned with vigor! I
got out of work a little late and had plenty to do when I got home, so I needed
a set-and-forget meal to fuel us for the evening ahead. (It’s Cleaning Night here at Chez
Recessionista, you see; after several busy weeks of comings and goings, we’ve
both let the housekeeping go a little bit!
I’m proud to say that as of tonight, as I write this, things are back in
order. Phew!)
Anyway, back to Old Faithful. Those readers who’ve been around this space
for a while know that this meal is really simply black beans and rice, topped
with whatever we’ve got on hand.
Tonight, those toppings included some leftover tofu from last
night’s salad, a can of sliced black olives, a dollop of Tofutti sour
cream, and a handful of Daiya cheddar shredded cheese. And some Tabasco, of course! I also added some tortilla chips (left over from Sunday's nachos) on the side, because why not?
Thank heaven for the rice cooker; it ensured the rice was
pitch-perfect as usual while I tended to other things! Paired with a pot of black beans, which I’d
simmered with a dash (or two) of adobo seasoning, it was the perfect summertime
meal. The leftover tofu added a zing, as
well; I think I’ll use tofu in this dish again!
:)
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