Nov 112018
For dinner tonight, my daughter and I enjoyed layered bean tortilla soup. The soup base was made with pinto beans, then layered with cheddar cheese for my daughter. I skipped cheese as a vegan.
It was topped with crushed tortilla chips, salsa, and vegan sour cream I made for the first time. My vegetarian 9 year-old daughter loved it.
The sour cream was easy. It consisted of coconut milk solid, lemon juice and salt to taste.
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