This video covers how to toast chiles to enliven and deepen their flavors and then I apply that technique to making a whole wheat pasta tossed with an ancho guajillo chipotle sauce mixed with trumpet mushrooms and dried apricots and finished with fresh mint. Get the recipe for the pasta here.
Since I am 4 months pregnant there are times when I need food NOW! I really like this easy, light little salad. I also sometimes add baked tofu when I need even more protein, so feel free to make that adjustment. Get the recipe here.
This pudding, made from quinoa, coconut cream, cherries, and pineapple is blurs the line between a little decadent and a little healthy, but you won’t care once you take a bite. It is refreshing and addictive! Get the recipe at here.
This salad just tastes of summer! I love it because it has so many complex flavors, but leaves you feeling ‘light’. You can eat and swim 30 minutes later, for example. Is there a better reason to whip up a big batch for a pool party? Get the recipe here.
This crisp cauliflower salad melds jalapenos and chipotles with classic Asian ingredients to make a vegan extravaganza! Get the recipe here.
This traditional Mexican breakfast is one of my go-to recipes. Enfrijolada basically means “in bean sauce,” and it’s comprised of a couple of corn tortillas smothered in a chipotle black bean sauce topped with avocado, tomato, and pine nuts or pepitas. It’s full of flavor and soul-satisfying. Absolutely one of my favorite recipes. If you […]
This is one of my favorite salads. It’s made with oranges, fennel, kalamata olives, basil, pepper, and a touch of peppery Sicilian olive oil. Very easy to make and incredibly refreshing. Get the recipe here.
I created this recipe originally for a late night snack. I had fresh masa and I decided to see if I could make a tasty, crisp tostada shell by overcooking it on my griddle. It worked perfectly. Then I just loaded it up with black beans, ancho-flavored seitan, avocado, lime, and chiles de arbol. Get […]
Hearty and packed with flavor, this no oil added black bean chili can be made in 15 minutes or less. This is one of the first recipes I ever created when I went vegan and it is still one of my favorites today. Get the recipe here.
This is a favorite Mexican sandwich of mine and one of my staple lunches. It only takes about five minutes or so to make, it’s super hearty, and the flavor is intense. The star of the sandwich is a chile arbol sauce made with handfuls of chiles arbol, white vinegar, a few spices, and some […]