Kicking off the first of many recipes that will lead up to the Tex Mex Meal Plan I’ve been working on this month. I’ve received an overwhelming demand to share a new plan, similar to my $25 challenge plan I posted back in 2013. It was time for a much needed update and a different perspective on the same general idea. This meal plan is focused on eating a gluten-free, vegan diet with a Tex Mex theme. Much like my last guide, I kept this one as affordable as possible to accommodate as many budgets as I could. I’m excited to share the complete guide later this week, but in the mean time, a recipe will be shared each day leading up to it. All coming together to make up the plan in it’s entirety.
While the base of this plan it grain heavy, another aspect of it is this amazingly delicious hummus! I used it in at least 1-2 meals every single day. It not only adds amazing flavor but packs a punch of plant-based protein! About 5g per serving. You know I’m in love with this hummus when I make two batches within the same week, I promise it’s that good.
Keeping the ingredients simple and affordable, I did use tahini for a creamier texture. Which is traditional, while omitting any added oil to keep it lower in fat. Feel free to omit or add what works best for you. You will achieve an even creamier texture with a little oil. Tahini can be omitted for water to save money if it’s not an ingredient you purchase regularly. Definitely give it a try if possible, it’s wonderful on and in so many different dishes. Like Wednesday’s recipe for Tofu Scramble Tostadas!
Following along with a budget-friendly meal plan, I will say that investing in a few key spices will make all the difference. Most can be found in bulk bins at some grocery stores. For this plan I would recommend picking up garlic power, cumin, chili powder, turmeric, salt & pepper (if you don’t already have these on hand). They will completely transform each meal, but again, they’re totally optional. Always season to your preferred taste.
- 1 can Black Beans, about 1½ cups
- 1 can Chickpeas, about 1½ cups
- 3 tbsp Water
- 3 tbsp Tahini
- 1 Lime, juice & zest
- 2 cloves of Garlic or 1 tsp Powder
- 2 tsp Chili Powder or Cumin
- Salt & Pepper, to taste
- Rinse and drain the beans.
- Measure and pour everything into a food processor or blender. Pulse until evenly combined and smooth. Adding 1 tbsp of water at a time, as needed.
- Stop to scrape down the sides to mix everything evenly and ensure a smooth texture.
- Transfer to an air-tight container and chill in the refrigerator.