Roasted Tomatillo Black Beans

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Roasted Tomatillo Black Beans

This is not a quick + easy recipe. This one takes time. There is roasting, blending, soaking, chopping. But you are making a pot of something wonderful from scratch. It is rich in nutrients + filling to boot. PLUS It is delicious and makes a huge batch. I often freeze a good portion so I can have on a week I don't have time to make it. 

Check out my serving suggestions at the bottom to see how we use it. I will use them as a side for any taco night, serve with rice as its very own entree, or lately have been serving as the main filling for vegetarian tacos. No matter which way you decide to enjoy these I would suggest topping with some shredded sharp cheddar cheese, guacamole + Tapatio hot sauce. I am not opposed to tortilla chips being involved either, because what in the world is more delicious than tortilla chips?

Give it a try + enjoy it as much as we do!

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Coconut Vegetable Curry

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Coconut Vegetable Curry

Cooking can seem intimidating at times but the more you do it, the more forgiving you realize it is. Since then I have started experimenting with my own curries, rarely repeating the same thing twice. Through that I have created a base recipe that allows me to alternate some of the vegetables I add based on what I have and what we are in the mood for.

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Can't Stop, Won't Stop: Brussel Sprouts

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Can't Stop, Won't Stop: Brussel Sprouts

Roasted Brussell Sprouts, nice and crispy, with a lemon garlic aioli sauce to dip. Maybe it won’t rock your world, but it sure is rocking mine. Its hearty, its green + tiny things are just cuter. 

You can throw other Brussel Sprout Recipes at me, but I am not sure I won't stop eating them like just like this.

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