Easy to not pay attention when one is making tacos just how many chipotle peppers they put in. Oops. I made a spicy dinner on accident! Tacos or burritos are an easy staple dinner for me - we eat them often after going hiking. All I need is 15 to 20 minutes and we are… Continue reading Black Bean and Veggie Tacos
Tag: postaday2011
Creamy Sun-Dried Tomato Pasta
I adapted this recipe out of The Everything Vegan Cookbook, on page 154. We had been out late yesterday and I had the sauce ready by the time the water was boiling - a quick and very easy dinner to make with what I had on hand. Creamy Sun-Dried Tomato Pasta Ingredients: 1 lb pasta… Continue reading Creamy Sun-Dried Tomato Pasta
Rosemary Chickpea Pasta
Rosemary Chickpea Pasta Ingredients: 1 lb mini bow tie pasta 2 Tbsp extra virgin olive oil 1 Tbsp roasted garlic (jarred) 1 tsp dried rosemary, crumbled ¼ tsp red pepper flakes 2 14.5 ounce cans no salt diced tomatoes 15 ounce can chickpeas, rinsed well and drained Kosher or sea salt to taste Directions: Heat… Continue reading Rosemary Chickpea Pasta
Southwest-ish Inspired Breakfast Scramble
Southwest-ish Breakfast Scramble Ingredients: 1 lb extra-firm tofu 1 Tbsp canola oil 14 ounce bag frozen bell pepper strips 1 yellow onion, peeled and chopped 1 Tbsp roasted garlic (jarred) 2 or so chipotle peppers in Adobo sauce ¼ tsp ground turmeric Salt to taste Salsa Directions: Drain the tofu in a large small-mesh strainer,… Continue reading Southwest-ish Inspired Breakfast Scramble