My mom makes this all the time. It's perfect. There's nothing else that tastes like it. It's magic! You'd never think that the same old spices and ingredients could make such a unique dish. We've made this twice in the past two days. It's so cheap, filling and easy to make.

Need motivation to make this in the next couple of days?

+It requires 8 ingredients: *Including* 3 spices (salt, cumin and garlic powder), water, and olive oil.
+ It takes about 15 minutes to make.
+ I've already made it twice in 2 days so we know it's a winner.

This is another one of those meals will never provide leftovers.

Note: This recipe is a delicate balance. Because of this, don't stray from the recipe much if it's your first time making it. Things like crumbles, tvp, more spices and the recipe can become something else entirely. Even the lime in the photo is just for garnish. Once you make it and know what you're going for, feel free to mix it up!

We ate ours with pinto beans, our queso and tortillas (all on the side).

This makes 2 large or 4 small servings

INGREDIENTS

• 3-4 Tablespoons olive oil
• 1/2 Onion, chopped
• 1 Box of Fideo Vermicelli noodles in the yellow box (the noodles are supposed to be broken up)
• 1/2 Cup Tomato Sauce (which is 1/2 of a can)
• 2 Cups Water
• 1 Teaspoon Salt
• 1/4 Teaspoon Cumin
• 1/8 Teaspoon Garlic Powder

DIRECTIONS

1. Saute onion (Heat your pan on MED, add your oil, then finally add your onions)
2. Once onion is pearly and translucent, ADD in the noodles.
   NOTE: Don't expect your noodles to soften completely yet. Saute them until they are a bit softer. They change colors quickly, and what you're doing now is sauteing UNTIL you reach the color you like. I saute mine for about 2-3 mins.
3. Add in tomato sauce and water. Stir continuously.
4. Raise the heat to HIGH
5. Add in salt, cumin and garlic. Stir, stir.
6. Once it starts to bubble and boil, lower the heat to warm (to simmer)
7. Carefully taste the broth (yummy, huh?)
8. Let it simmer about 7-8 minutes. Stir often.
   NOTE: Watch it closely because you do NOT want to cook off all of your broth, before your noodles are done. You do want the noodles to cook a bit and completely soften, but don't let them burn.
9. It's ready when the noodles are completely soft.

Congratulations Comment # 3 (Celene) who said:

"woohoo! I wish you lots of success with your kickass business ventures."

Thank you to everyone who commented!

Chris and I have been busy keeping Austin fed (one danish, cupcake and cookie at a time). Our bakery blew up so fast. And, we've got the battle scars to prove it. From the oven burns, sprained sore wrists from making danish pastry dough, cuts to smashed fingers. We leave our commercial kitchen looking more and more like injured soldiers. If you're in Austin, stop by Bouldin Creek and check out our stuff.

First things first-
A giveaway! Leave a comment on this post and next week I will pick a winner by drawing a number and choosing that comment!

The winner gets goodies from our vegan bakery! This includes cookies, cake, pastries and more.

About the Queso recipe--
We *temporarily* removed our queso recipe. There's a good reason, though. After a month, we will put it right back where it belongs. We regularly sell our queso (by the gallons) to Bouldin Creek. Also, we are in the process of getting it into a grocery store near YOU. For business reasons, our recipe had to be taken offline while we complete that process. Good news is, it's not too far off and the recipe will be back soon! Believe it or not, the queso you'll be able to buy (from us) online and at your local grocer is an even more delicious/amazing version of our original queso!!

We have a few major announcements this month and the beginning of next month. You know how much we love surprising announcements! Very much! So there's that. Also, I'll have more time to blog. Recipes are coming!

Good luck on the giveaway!
Start commenting!
Don't forget to include your email address.

Adios.

If you aren't familiar with this drink, it's your lucky day. In South Texas, Mexican restaurants serve horchatas regularly. Wonder why? It has a one-of-a-kind flavor, it's simple to make and nothing is more refreshing than this.

An horchata (or-CHA -tah) is a drink traditionally made of rice, cinnamon, vanilla and milk. Complete with the spicy comfort similar to chai, but creamy/sweet flavor found in rice pudding...all in a drink. There are very few recipes online, and everyone makes it differently although the taste is always the same.

I was pleased when suddenly I remembered this drink and Chris quickly chimed in. We looked for recipes online. Most recipes soak rice overnight, drain, and blend with other ingredients before straining over ice. I have a phobia about using raw rice in anything. Oh, and I also hate for waiting for anything. I'm impatient, what can I say?

We wrote our own recipe using cooked rice. Now, there's no wait! We're pleased that using cooked rice doesn't compromise the flavor. In fact, it might just be creamier. Pour over ice (my favorite) or serve it hot. In California, some bars will make a drink consisting of 2 parts horchata and 1 part coconut rum. This makes 2 servings.

INGREDIENTS

• 1 cup White Rice, cooked
• 4 cups Soymilk, rice milk or water
• 1/2 cup Sugar
• 1 teaspoon Vanilla
• 1 teaspoon Cinnamon

DIRECTIONS

1. Cook rice.
2. Add cooked rice and soymilk to blender.
3. Blend for 1 minute.
4. Add sugar, vanilla, and cinnamon.
5. Blend for 1 more minute.
6. Strain mixture through cheesecloth or strainer.
7. Serve over ice or enjoy warm!

TIP: Instead of tossing your strained rice, make Rice Pudding! Simply add cinnamon, sugar and whatever else sounds good. I recommend chocolate or bananas. Yum!

You know I kind of had something prepared to write in the event that we didn't win ApartmentTherapy.com's Homie award for Best Home Cooking blog of 2008.

Now that it's here, I'm not sure what to say... Because we won!Obviously this was no cakewalk. Smitten Kitchen was always 5 votes ahead or behind me and the whole thing was really too close for comfort. That's when all of my readers, family and friends stepped in and voted for Vegan Explosion like crazy. As my first offical blog award, I feel as though I'm watching my small child bring home the honor roll ribbon or something. I had no idea people liked this blog, but I have a feeling a lot has to do with my queso. I am pretty sure I'm buying a new server with the prize money, by the way. So, Thanks.

To show our apppreciation to everyone who spent the time voting and supporting this homegrown blog (there were around 123 of you), I am hosting Vegan Explosion's First Ever Giveaway! (though, it should be called a "giveback").

Look for it right here next week. The prize will be lots and lots of sugary goodness made my myself with my top secret bakery recipes. Keep your eyes peeled.

Thanks for winning this one for us guys. This one's for my vegan "homies"for putting veganism out there.::sprinkles nutritional yeast on the ground::

I know I've gained a few readers. To my new readers, I hope I can encourage you to get out of your comfort zones and try a new vegan meal a week. Even small movements like that add up to make a big difference.

Now, moving on. My oven is back to normal and it's time to get back in the kitchen!