If you’re new to the concept of sofrito, it’s basically the blending a bunch of fresh vegetables, aromatics and herbs to use as a sauté base. You can use it in soups, stews, rice, or anything you sauté or boil. Many cultures have their own version, and seeing how I enjoy learning about American Southern…
Buffalo Roasted Chickpeas
In a recent effort to eat less meat, this easy idea came about when I was seriously craving the flavor of buffalo wings and I needed a substitution for the protein. Roasted chickpeas have been oh-so trendy for a while, and dousting them in buffalo sauce will give you a spicy and vinegary plant-based experience….
Garden Salad with Thai Basil Lime Vinaigrette
Growing your own food is super rewarding, no matter if it’s just a few containers or an entire yard. My first attempt at gardening in pots was last year and was able to yield enough veggies to make a salad every now and then. Much trial and error occurs in gardening and thanks to YouTube…
Jamaican Curry Lentils with Coconut Milk
For curry lovers, this Jamaican version of curry lentils offers a quick and easy vegan side dish. Or, to make in a main course you can load it up with an endless combination of toppings as you would do with a bowl of chili. And because lentils are so small this recipe is done cooking…
Sweet Potato “Cold Cuts”
Sweet potato recipes are usually very time-intensive procedures, but not with what I’m about to show you. All it takes is a mandolin slicer to turn this classic American-Southern Soul Food ingredient into a sandwich fixing in only 20 to 30 minutes. It’s as easy as cooking bacon but not greasy and so much healthier….