Vegan Chili

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I feel like I’m a few weeks late with this post because it would have been a perfect recipe to make for the Superbowl. It’s a hearty soup filled with all kinds of goodness for the vegan and non-vegan alike. And like other legume soups, it gets thicker as it sits, so it makes a delicious left-over dip. I’ve made this a few times over the past couple of weeks, and each time I make it, I increase the quantity because it’s just so darn versatile. It hits the spot as a soup fresh off the stove, but then the following day or two, it’s equally (if not more) scrumptious as a dip or a topping to ladle over potatoes, like these rosemary roasted potatoes, these garlic smashed potatoes, or these garlic potato wedges. Continue reading “Vegan Chili”

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Twice Baked Garlic Crusted Smashed Potatoes

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Oh, these are fun. They’re super easy to make and can be the perfect side to a hearty meal or a perfect little scooper to pair with a dip or spread. I’ve made these to go with wintery soups, guacamole, veggie proteins like tempeh, and each versatile meal shared one commonality – these potatoes were the best part! Continue reading “Twice Baked Garlic Crusted Smashed Potatoes”

Stuffed Peppers

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My mom had given me the idea to create a stuffed pepper recipe. Last Tuesday she was over helping me with the baby as I cooked falafels for my weekly meal pick-up and she said I should do a stuffed pepper for next week’s meals. Only thing was I never actually made a stuffed pepper before. So together we bounced ingredient ideas off each other and with the help of some delicious spices, these heavenly rainbow clouds of goodness came to be. Continue reading “Stuffed Peppers”