Ugh! I’ve been super busy & exhausted, & burning the candle & both ends while working on an exciting little project. So I was super excited when P called & invited me over for dinner & micheladas on the deck!
I’d been badgering him to make a recipe from the cookbook I bought him, “Quick-Fix Vegetarian,” so he finally did just that! To my delight, he successfully whipped up this pasta dish with no help from me at all! It was light & delicious & the perfect meal to enjoy on a warm evening with a cold beer!
This dish was absolutely delicious & definitely hit the spot! I loved the combination of flavors in the “dressing” – creamy avocado, tangy lime, & spicy serrano chiles. Hearty pinto beans added a good source of veg protein, chunks of avocado gave a cool & creaminess, & plump cherry tomatoes brought a nice burst of summery freshness!
- 12 oz Mexican beer
- Juice of 1 lemon
- 2 dashes vegan Worcestershire sauce
- 1 dash soy sauce
- 1 dash Tabasco sauce
- 1 pinch black pepper
- Rim a tall high glass with salt, then fill & mix ingredients with lots of ice. Add beer, mix, & serve with a lime.
Very impressive! Way to go P!