Lately, I’ve been all about tacos. Taco Tuesday everyday … tacos for lunch, tacos for dinner, and of course, breakfast tacos. I thought I’d share the basic recipe for the breakfast tacos my partner Cory whipped up for me this ‘morning.’ (Okay, maybe it was almost noon.) Hands down it was my favorite homemade breakfast taco to-date, and they are relatively simple to make!
I hope you’re all staying warm! In an effort to help bring the heat, I am happy to announce my first product give away – a Siracha 2 Go keychain. Oh yes, now you can ensure you never have to head out to a restaurant without the sweet spicy chili sauce everyone knows and loves. I’ll also throw in some ‘surprise’ products as well.
On Sunday I hosted a little get together. My friends and I gathered to play games while the ‘Big Game’ was on TV. From the feedback, my party treats were a hit. I made Roasted Sriracha Cauliflower Bites with Peanut Dipping Sauce from Thug Kitchen, and I whipped up some of my very own avocado jalapeño wontons. Continue reading
Today I decided to make some vegan vanilla-lime cupcakes because…it’s Tuesday! Hey, what more do you need? Also, why is it that every January I decide I want to start watching what I eat and at the same time I want to bake more?! Everything is okay in moderation, right?
So this week I decided to adapt another recipe from the Thug Kitchen cookbook. (Read my review of the Chick Pea and Dumpling Soup here). I’m Italian so of course I’ve had my fair share of wedding soup. However, I don’t think I had tasted it since I stopped eating meat years and years ago. After enjoying this recipe, I can say that I missed that flavor! It’s warm, a little salty, and completely satisfying on chilly evenings.
The soup is basically a mix of cannelloni bean ‘balls,’ orzo, kale, celery, carrots, onion, spices, and vegetable broth. Simple as that! Below you’ll find my adapted version of the recipe, as well as, as my commentary on making this dish. Enjoy!
I think I’ve mentioned that I am Italian so of course I LOVE pasta. During the holidays, my family eats lasagna, not just any ‘traditional’ holiday dish. My boyfriend and I also have a real hankering for Mexican flavors. When we visited LA this past year, I don’t think a day went by when one of us didn’t get something from a taco truck.
So how do you combine the best of both worlds? Easy. Make an enchilada lasagna. Many vegetarian recipes for this concept already exist online (but most call this a casserole); however, it’s a little harder to find a vegan version that lives up to your expectations – and that of your omnivore friends.
That’s why I’ve decided to share my tried and true version of this dish. The best part – it’s even better as leftovers or a pre-made dish made at the beginning of the week!
I hope you enjoy this recipe, as much as I enjoy eating it! Oh, and please feel free to share widely, just give me some credit or a link back. Thanks!
I recently bought a new cookbook called “Thug Kitchen” at the recommendation of my friend Alicia (check out her blog). Now at first glance I thought – alright it’s supposed to be a funny cookbook that might have a few good recipes…let’s give it a try. I was wrong! This book is FULL of amazing recipes! Continue reading