Tuck those veggies over some mashed avocado in a nice soft flour tortilla and get an aggressive amount of chipotle queso on top, and you are in delicious plant-based business. If you have chips handy, you will have zero leftovers. This is a riff on the 3-ingredient vegan queso that we already know and love, but just with an added chipotle pepper or two for kick. You do you!īut how do sliced, roasted portobello mushrooms coated in seasonings compare to steak of chicken? Call me crazy but I say better: you still get the hearty, meaty, strip-like essence, plus amazing flavor, plus you keep it in the plant family, which is nice for everyone sometimes. FREE.Ĭan you use regular meat WELL YES of course you can. This is what’s for dinner, on repeat, indefinitely.Įverything goes on the tray, and you pop it in the oven. My recipes are developed with the busy home cook in mind.Roasted bell peppers, caramelizey onions, and steak-like portobello mushroom strips just go really well together to begin with!īut now add some mashed avocado and a mini-waterfall of spicy chipotle cashew queso, and tuck it all in nice and cozy into a soft flour tortilla, and wow. So I’m a big canned bean person, but my culinary partner, Sarah, prefers to cook her own beans. I am not so organized as to have thought through soaking the beans overnight. Do you cook your own beans or buy them canned ? Your Stewy White Beans call for cannellini or Great Northern beans. It depends on what your kids are used to, how you talk to them about it, and, most important, how you as a parent model it. Do the kids register them as cookies or healthy foods moms make them eat? I’m craving your book’s Breakfast Cookies, made with just six ingredients: flaxseed meal, peanut or almond butter, rolled oats, dried cherries or cranberries, vanilla, and maple syrup. Also, coconut oil, coconut milk, plant-based milks, and a plant-based butter, as I mentioned. And it’s great on pastas, risotto, popcorn, salads, and anything featuring breadcrumbs.Īquafaba, which is the liquid that comes from chickpeas. It is full of vitamin B12 and has a Parmesan-like flavor. We use this Chipotle Cashew Queso to top our Smoky Bean Chili, Mexican-Style Grilled Street Corn, and our Roasted, Smashed Potatoes. For example, we make our own queso using boiled cashews, canned chipotle pepper in adobo, water, salt, and pepper. Many recipes in the book are made with whole foods too. This Apple Blackberry Pie calls for Miyoko’s plant-based butter, which is so delicious. And they are widely available in regular grocery stores as well as at Walmart and Target. There are so many amazing, high-quality ones out there now. In fact, it’s one of the recipes that got me interested in vegan products. That is exactly the recipe I think about when I think about how we can make really delicious, traditional, cozy comfort foods using vegan substitutes. When folks taste it, do they suspect it doesn’t have conventional butter? One of your cookbook recipes is Apple Blackberry Pie. In my household, we’ve committed to eating four weeknights of vegan food. Since going to college, my daughter has realized that I am one of many who are challenging this idea that we need this much animal protein every day. But we all know what’s going on with the environment. Of being conscious of our bodies and of our planet. That’s why I think it’s really important to set the intention of eating less meat and less dairy as a family. It’s very hard to transition a whole family. Was it hard to move a whole family to a vegan diet?
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