I love Mexican food! When I decided to cut down on meet and eventually become vegan, I knew I had to find a way to indulge myself with tex mex food from time to time. Sweet potato boats have proven to be the perfect vehicle to take me to vegan Mexican food heaven. And yes, it was very easy to get to!
I am very excited to share with you this amazing vegan shepherd’s pie recipe that is without a doubt the best Christmas/Holiday vegan dish I’ve come across so far. Even my omnivore husband loved it…and that says a lot! The richly flavored lentil mixture blends perfectly with the mashed potatoes! If you want to have some fun when baking this pie, don’t hesitate to place it under the broiler for just a few minutes the very end. The potatoes will be golden on the outside and marvelously soft in the inside.
I love quinoa bowls, they are so versatile and I’d love it to become my full-time job: “Quinoa Bowls Recipe Developer”. Sounds fancy, doesn’t it?? After a lot of practice, I’m happy to share that I’ve finally found a way to make the perfect crispy tofu and part of my secret is to set the oven to the right temperature.
Beside pretty yellow leaves and beautiful diffused sun light, one of the thing I'm so looking forward to in automn is eating pumpkins. I love them all: acorn squash, butternut squash, cheese pumpkins, kabocha squash, spaghetti squash and the list goes on and on...
Once again, I have to thank the amazing community of online food blogger. This time, I found my inspiration on Glue & Glitter, a blog full of amazing vegan recipes. I think what makes this recipe a gem is the homemade avocado pesto that you can spot in the center of the bowl.
Oh Indian food, we have never been very good friends. Somehow you are too strong and spicy for me but I want to give you another chance. Lovely people, have you ever combined two recipes together because you wanted to eliminate a few ingredients that you don’t like/can’t find/have never head of from both recipes and then it turns out pretty well?