Tacos and burritos have always been favorites of mine. Having this seasoning mix on hand makes it easy to throw together a snack using whatever veggies you have on hand, just sautee them and wrap them up in a tortilla or add them to a taco salad. Add some beans and rice and you’ve got yourself a full meal. You can use it on mushrooms, vegan meats, veggies, potatoes, tempeh or greens! If you purchase the spices from the jars in the bulk section of your local grocery store, you can make this for only a couple of dollars and it will last for quite a few meals.
I spent the past weekend in San Francisco celebrating my boyfriend, Tyler’s 30th birthday. We ate tons of awesome food, for example, the vegan pizza at Pizza Orgasmica, and breakfast at Greens Restaurant, but my favorite meal (other than the double vegan cheeseburger and chili cheese fries at Amy’s Drive Thru on the way home) was the Wasabi Burger at The Plant Cafe, it was seriously delicious! I could make a whole post about just the food in SF but just follow me on Instagram if you want to see some pictures. We also got to taste some really fabulous cocktails at a little bar called The Interval, I don’t usually like going to bars but I LOVED this place! They had a little history of each drink written on the menu, every one of them obviously thought out and perfectly crafted, and art from Brain Eno. When we drove home I had to go straight to work at the restaurant, but when I got there I was greeted with a gift from some of my favorite customers! A jar of fresh, homegrown heirloom cherry tomatoes and sweet peppers from their garden! What a treat! So for Tyler’s actual birthday meal I roasted some of the cherry tomatoes in the oven for about 15 minutes at 400 degrees while I boiled the noodles and made this sauce in the blender. I tossed it all together and we had a quick, easy and delicious birthday dinner! The sauce is super creamy with a nice bright flavor from all that lemon juice so it doesn’t feel too heavy. You can make it ahead of time and just heat it up with a little bit of water added if it’s too thick. Here’s the recipe.
I know, it’s not the traditional time of year for pumpkin, but this Creamy Pumpkin Praline Pie with a Pecan Crust is light enough to serve in the summer, yet still decadent enough for a Thanksgiving dessert. So basically it’s delicious anytime.
Raspberry and chocolate is such a luscious flavor combination, this cheesecake is creamy, decadent, and uses whole foods and no cane sugar at all. It’s simple and easy but requires at least 8 hours of waiting around. But trust me, this is totally worth the wait!
Growing up in Georgia, and spending so much time in Florida, I never realized how regional of a dish Key Lime Pie actually is. Since moving to California, I have not seen it on a menu even once, and both key limes and key lime juice can be hard to find out here. I went to at least 5 different grocery stores before finding one bag of almost juiceless key limes. I then proceeded to juice each tiny one by hand, but it was worth it all in the end! This key lime pie is so luscious and creamy that nobody would ever guess it’s made mostly out of nuts and avocado! No eggs, cream, or gelatin in this recipe! I also chose to leave out cane sugar, and simply sweetened the pie with agave and dates. Despite how (relatively) healthy this key lime pie is, it tastes just as decadent and delightfully zesty as its traditional southern counterpart, with macadamia and coconut in the crust just to add to the tropical flavor.