Lately, our household has been a soup, stew, and chili eatery. Due to what’s going on in the world, grocery shopping trips have been sporadic, in order to reduce our contact with the general public. This means we buy pantry-safe ingredients that can last a very long time. …
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Arroz Con Habichuelas (Rice with Beans)
Due to the current global pandemic, my pantry is stocked up with rice and dry beans. This means I have everything I need for an epic pot of arroz con habichuelas. I mean really though, if I am being honest, my pantry is ALWAYS stocked with the essentials.…
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Crispy Baked Potato Wedges
Now that we have our cheap food essentials, it’s time crank up the oven and cook up crispy baked potato wedges. Potatoes are one of the more affordable and long-lasting vegetables you can keep around in your kitchen. Besides, they are great candidates for snack time. …
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Habichuelas Guisadas From Scratch
Boom, FLAVOR. If I had one word to describe this bean recipe from scratch, that would be it. Of course, with the help of sizzilin’ sofrito, umami-packed sazon, and bubbling tomato sauce, we were able to get these beans to their optimal state, Puerto Rican-style.…
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Vegan Teriyaki “Chicken” Stir Fry
Honestly, I was too tired to cook anything that would take longer than 15 minutes. So, I decided that a vegan teriyaki “chicken” stir fry might be a good idea. This dish is incredibly delicious, with the pop of sweetness coming from the sliced red bell peppers to the tender and juicy tofu chunks that were fried over high heat. …
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Stir-Fried Rice With Vegan “Chicken”
Got rice and vegetables begging to be cooked up? Fried rice with vegan “chicken” is a no-brainer. Using ingredients you love and have, this recipe is insanely flexible, affordable, and accessible. The main ingredients for this recipe include cooked rice, soy sauce, and tofu.…
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Blistered Green Beans Recipe
Blistered, golden, and juicy – that’s the goal for this easy blistered green beans recipe. It’s time to crank up the stove and get it sizzling hot for your frozen green beans. For this recipe, I used Trader Joe’s frozen French green beans.…
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Better Than Chipotle’s Sofritas Recipe
I know, that title is bold. Let me explain – I am a huge fan of Chipotle and it’s my favorite place to eat when I want something quick, plant-based, and customizable. Paired with brown rice, black beans, mild salsa, corn, perfectly made guac, and a bed of lettuce, there’s nothing better than a Chipotle veggie rice bowl.…
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Vegan Cheese Sauce With Broccoli
Growing up, my favorite thing to eat was steamed broccoli drenched in cheese sauce. It was the late 80s – early 90s and money was tight, so it was basically cheese sauce in a bag that was quickly warmed up and plopped onto overly boiled frozen broccoli.…
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Vegan Avocado “Chicken” Salad Recipe
If I am going to have a salad, it has to be worth eating. Meaning, there should be more than just a bed of wilted greens. In my opinion, here are a few elements to the perfect, balanced salad: Variety of textures A balance of fats, carbs, and proteins Fresh ingredients An assortment of vegetables In this recipe, I am combining my infamously tender and tasty tofu “chicken” recipe with fresh, plant-based ingredients.…
