Making a really good red enchilada sauce is an extremely rewarding and messy procedure. Because that I order enchiladas at least once a week, I couldn’t go on any longer without paying proper tribute to this amazing Mexican comfort food. It was time to actually MAKE it. Upon ordering enchiladas, I almost always choose green…
Cucumber Salad with Chili-and-Garlic-Oil
The marinade from this cucumber salad can be applied to any vegetable you prefer, but I’ve found that it works most amazingly with cucumbers due to their absorbent nature. A tangy edge is introduced from fresh lemon juice and if you’re not familiar with freshly ground coriander – which I hear is actually seeds of…
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 the result! And meat aside, this recipe which follows more of a Ghanian method. There is an ongoing culinary debate about how…
Skinny Coleslaw with Sriracha
If you’re in the mood for coleslaw without 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 most vegetable marinades…
Black-Eyed Pea Dip with Roasted Garlic
Put down the hummus and consider this faster-cooking black-eyed pea dip to impress any vegan and/or Southern/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 done in a toaster oven. Once the peas are…