Got no eyes,Got no mama

Tonight's dinner was vegetarian burritos, made with pinto beans. I'm gonna recommend that you use canned ones; the cooked ones were a little dry, so we just used tofu sour cream and salsa to make up for it. https://www.thespruce.com/vegetarian-bean-and-rice-burrito-recipe-3378550 We used the chili lime seasoning that Trader Joe's carries (again, why no TJ's in Memphis???) and chipotle Tabasco. And all was right with the world. And then, for dessert, we had these little babies. They were nom nom nom good. Dan says that they still need icing, but hell - it's chocolate. https://www.forksoverknives.com/recipes/fudgy-vegan-brownies/ I cut them into 16 rather than 12, and they are about 55 calories each (for those who count that). I told Dan that I was spending more time in the kitchen than I was born to do, and even he is getting a little fatigued with the cooking required. I see making reservations for dinner on the horizon! :)

https://www.forksoverknives.com/recipes/instant-chocolate-chia-pudding-recipe/#gs.XatM7Hw Chocolate Chia pudding INGREDIENTS: 1 cup unsweetened, unflavored or chocolate plant milk (see note) ½ cup (packed) pitted dates, plus another 1−3 dates 3 tablespoons chia seeds 1½ tablespoons cocoa powder ⅛ teaspoon sea salt (slightly rounded) ½ teaspoon pure vanilla extract 2−3 tablespoons unsweetened shredded coconut (optional) 2 tablespoons mini nondairy chocolate chips (optional, but really tasty) Instructions: Place the milk, dates, chia seeds, cocoa, salt, and vanilla in a blender, and puree for a minute or more (depending on the blender), until the seeds are pulverized. Taste, and if you’d like it sweeter, add another few dates. Transfer the mixture to a large bowl, stir in the coconut and chocolate chips (if using), and refrigerate until chilled, ½ hour or more. (It will thicken more with chilling but really can be eaten straight away.) Serve, sprinkling with more