Vegan Kale and Chorizo Empanadas

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You know, whoever decided to stuff dough with delicious fillings should really be honored.  And I mean a statue in the park, face on a stamp, day of acknowledgement kind of honored because bready dough wrapped around flavorful fixings is hard to beat.  It is tasty, easy to eat and-did I mention tasty? Continue reading

Mexican Capirotada

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Mexican style bread pudding, capirotada, consists of a mixture of veggies and fruits such as onions, tomatoes, apples and raisins on top of stale bread, nuts and cheeses. It is a staple during lent. The day old bread is moistened with a simple syrup infused with several warm spices. Capirotada is a balance of sweet and savory; although this recipe lends more to the sweet side. For this recipe I used apples and apricots and a bit of mild Monterrey jack cheese in order to keep it more on the sweet side (that’s how I like it) but some recipes involve sharper flavors like onions and cotija cheese. The ingredients are up to you. I am sure there is no way to ruin bread pudding! Continue reading

Brussel Sprouts and White Bean Tacos

finalI first had brussel sprouts a little over a year ago. I did not know what I was missing out on. They have become one of my favorite veggies. Thank you to whoever decided to bring them puppies to the forefront. Since then I have tried to incorporate them into lots of tasty dishes. Who knew those little gems are bursting with so much flavor? I love the robust earthy goodness the wonderful brussel sprout brings to the table so why not make tacos with them. So easy to create and even easier to devour. Continue reading

Corn and Black Bean Taquitos

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Let’s face it taquitos are cute.  So tiny.  So compact.  All rolled up and easy to dip into guacamole or salsa or pretty much anything.  But most times taquitos are (over)stuffed with meat and deep-fried making them heavy and food-coma inducing.  That is why this vegetarian take on the classic little devil is healthier and lighter.  The taquitos are oven baked rather than deep fried and, personally, I prefer it that way.  Continue reading