Blueberry Bliss
I realize breakfast was hours ago, or, depending on the quality of your local brunching options, is currently headed blearily into a 3rd mimosa, but, BUT, I made these muffins for B and had to share these muffins.
What the F Did I Put in Here?
My adventures in cooking have been just that – adventures. I’m a “feelings” cook. An intuitive adder of spices in love with the idea of being that Nonna with a million secret recipes and an uncanny knack for deliciousness. So uh…I am on my way there. The benefit of many (MANY) failed experiments is that I now know the basic rules. My greatest misstep these days is the occasional over-salted dish. At least, that was the case before I became vegan. Now, where I once posessed absolute certainty on how long to pan sear a steak, there is only tofu-induced confusion. Documenting my new cooking attempts here is just as…
(Vegan) Taco Night!
Living in the Southwest I’ve grown to LOVE Mexican food. Most of the dishes focus on fresh ingredients, bright flavors and just the right amount of spice tempered by avocado or sour cream. Now that I’m vegan I’ve been getting my fix at home with dishes like this one. Vegan Quinoa & Black Bean Tacos with Blue Corn Tortillas Ingredients Blue Corn Tortillas 2 cups Black Beans 2 cups Corn (fresh or frozen) 3/4 cup Chopped Onion 1 cup Purple Cabbage 2 Limes 1 cup Quinoa (uncooked) Fire Roasted Tomatoes or Salsa of Choice 1 large Avocado 1-2 tablespoons Cooking Oil of Choice Cayenne Pepper (to taste) Lawry’s Chili Garlic…
