The concept of sofrito is simple. Long story short … it’s the blending a combination of fresh vegetables, aromatics and herbs to use as a sauté base. You can use it in soups, stews, rice, or anything you sauté. You can also stir in some sofrito at the end of a simmered recipe to impart…
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…
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”
Typically sweet potato recipes are time-intensive procedures, but it’s not the case with what I’m about to show you. All it takes is a mandolin slicer to turn this classic American Soul Food ingredient into a sandwich fixing in only 20 to 30 minutes. It’s as easy as cooking bacon, minus the grease, and you…
Red Enchilada Sauce
Making a really good red enchilada sauce is an extremely rewarding experience, and to be super honest … it can get rather messy. However, it’s the kind of “messy” classified as a bonding activity with your ingredients when you really LOVE cooking. You don’t just make enchilada sauce because you want to eat, you also…