Making a really good red enchilada sauce is an extremely rewarding experience. And to be completely honest, it can get rather messy. But it’s the kind of messy that leads to bonding activity with your ingredients when you have to really LOVE cooking. Because that I order enchiladas at least once a week, I couldn’t…
Cucumber Salad with Chili-and-Garlic-Oil
For this cucumber salad, cool and crunchy cucumbers works in tandem with a garlic-infused chili oil to yield a refreshing summer appetizer. A slight tangy is introduced from fresh lemon juice accented with ground coriander. This marinade can be applied to other vegetables, but it works most amazingly with cucumbers due to their absorbent nature…
Jollof Rice, Vegan Style
Countless Jollof Rice recipes from African cooks exist on YouTube, and I wanted to get in on the action. However I really didn’t want to add meat, so this vegan jollof rice is where I ended up. And or the jollof rice enthusiasts, this recipe which follows more of a Ghanian method. There is an…
Sriracha Skinny Coleslaw
If you’re in the mood for coleslaw but not crazy about mayonnaise and enjoy a spicy edge, then consider this vegan alternative featuring Sriracha sauce and grated ginger. You could call it a skinny coleslaw. I uses the term “vinaigrette” loosely because lemon juice is the acidic stand-in for vinegar this coleslaw recipe. And like…
Black-Eyed Pea Dip with Roasted Garlic
Next time you want to serve a bean dip, put down the hummus and consider this faster-cooking Black-eyed Pea Dip to impress any plant-based American Soul food aficionados you may be cooking for. Roasting garlic is a crucial step you certainly don’t want to skip, as it takes only 20 minutes and ideal to be…