My easy vegan breakfast enchiladas are a perfect savory vegan weekend brunch or breakfast for dinner recipe. They’re easy to make, and it’s a recipe even omnivores will enjoy!
The first words out of the Godfather’s mouth when he tried these vegan breakfast enchiladas were, “are you sure these are vegan?”. This recipe is that good. I’ve been thinking a lot about breakfast recently – it is my favorite meal after all – and looking for creative alternatives to the usual. I recently discovered black salt (also called kala namak), which is a salt that has a high sulfur content and is magical. Seriously. Add a sprinkle to just about anything for an instant “egg” flavor. After trying it with some mashed chickpeas for a breakfast scramble, I thought… this would be amazing with tofu and I need to find something cool to make! As luck would have it, the theme for my recipe club in February was “breakfast” and I decided vegan breakfast enchiladas would be perfect, and my recipe club would be the perfect test group for a dish I sort of just made up as I went along. (more…)
A different take on romesco potatoes, my Romesco Potato Soup is creamy, comforting, and perfect for cool winter evenings!
I keep my potatoes and onions in a teacup shaped wire basket on the counter. The garlic sits in the saucer section. It’s rather cute, until we have moments when I don’t realize I have three white potatoes sitting under a small mountain of onions and I buy three more potatoes, and then I don’t know what to do with the original three. Maybe it was more than three, I’m not really sure. I just know that I ended up with a lot of potatoes, which probably wouldn’t be a problem for most people, but it was very concerning for me at the time, I’m not sure why. (more…)
This Daufuskie Soup recipe is a decadent, creamy seafood soup inspired by the cuisine of coastal South Carolina.
The Godfather and I love taking our little family circus on road trips. I don’t know if it’s because we know we have “work mandated” road trips when we relocate for his job every few years, or if it’s just a love of the adventure and the time spent together, but it’s something we always enjoy. Last year, when we traveled to Florida to visit our families, we decided to forego the airports and take a road trip instead, driving two days with a stop in Savannah mid-way. Who gives up an opportunity to visit Savannah? That’s crazy talk. (more…)
I was raised better, but I swear I lick the plate every single time I make this dish and I have no shame. The mushroom cream sauce alone is that good, and since we first tried this at a delicious German restaurant in Colorado Springs last summer, I’ve had to make it several times at home, especially in October as a mini-Oktoberfest celebration food. (more…)
This is The Cuban Sandwich recipe, for The Cuban Sandwich. Cuban sandwiches are easy to make, they’re a staple at restaurants and walk-up windows all over Miami, and they are just one of those South Florida street foods everyone knows. And there is one way to make them. Period. It involves 6 simple ingredients: Cuban bread, mustard, Swiss cheese, pickles, mojo pork, and sweet ham. That’s it. No aioli, no salami, no onion, no lettuce, no lots of other things I’m seeing on Cuban sandwich recipes nowadays. But it’s okay, this is why I’m here, to teach. 😉 (more…)