This easy vegetarian sandwich is probably the quickest and yummiest recipe on the Internet, north and south of the Rio Grande.

Bread
1 tbs vegetarian refried beans
1 tbs salsa or picante sauce
Optional - slices of vegan cheese

Spread and enjoy.

Spicy Mexican vegan cheese

11/2 cup sunflower seeds, soaked in pure water
1/2 cup pine nuts, soaked in pure water
1/2 tsp organic cayenne
1/2 tsp finely chopped organic jalapeno
1/2 tsp finely chopped organic red bell pepper
1/4 tsp dehydrated organic onion powder
1 cup pure water

After soaking seeds/nuts for 10 to 12 hours, blend with spices. Add enough water to create a sauce. Place in a jar covered with screen or cheesecloth. Let stand at room temperature to culture (can use some culture from last batch).

After 5 to 6 hours, a separation should occur; at this point the "cheese" should have the consistency of yogurt. After about 10 hours, the separation should be complete. Pour off whey by piercing the cheese. Squeeze the cheese gently in cheesecloth to force out remaining whey. Drain over a bowl for several hours if you desire firmer cheese.

This cheese can be used in any live Mexican dish or put on live crackers made with sprouted grain and herbs and "baked" by dehydrating. I use organic ingredients when possible. Keeps for up to 4 days in refrigerator.

Enjoy your easy Mexican recipe.