It’s tricky, but I’m born with it so I’m used to that. It’s not nearly as tricky as it is going back to no gluten and dairy. That was way easier when Ma checked things for me when I was a kid
I think they’ve got International owners and Investors but they do have a factory and headquarter in Sweden and I think the founders are Swedish. Sweden is the perfect place to grow oats, it’s cold muddy and rainy.
Also Oatly have gotten into troubles lately over here because of their investors and owners especially The American Blackstone.
There are lots of variations, but this time we grilled the corn on the charcoal grill with the husks on. Shucked, then I spread Mexican crema on (but regular sour cream works or some people use mayo), sprinkled with Tajin (chile lime salt seasoning), and crumbled queso fresco. Oh it was tasty! If I don’t have Tajin, I just sprinkle with whatever chile seasoning I have (usually cayenne) and squeeze lime juice over it. Salt to taste. I also really like just lime, chile and salt on my elote.
Dairy, gluten and soy free Tacos. Oat based sourcream, Old El Paso gluten free tortillas and a plantbased Cheddar cheese dip from Swedish brand called Frankful, Vegan shredded swiss cheese from Valio and the usual Taco veggies.
I did, I do think I might be able to make a better Queso dip with a different kind of vegan cheese using my normal recipe. But I’m not sure, I’m going to try that very soon
I’m trying that next time. We do have banana or pineapple cup here. It’s a soft serve ice-cream with chocolate sauce and either pineapple or bananas. Never combined them in a banana split before, but I do have it on Pizza
Cool fall day here. Chopping local veggies for chilli. Using pasture raised grass-fed beef from organic farm across from me. Now it’s all in the slow cooker ready to go!
