Tips For Eating and Living Well
I’ll admit, this is the most excited I’ve been about a recipe in a while. I haven’t had much time to spend experimenting in the kitchen lately, thanks to the craziness of the holidays, but now I’m back on the health train (and thus, back in the kitchen!). Last night I threw this cornbread taco casserole together after seeing a not-even-close-to-vegan version on Facebook, and my family loved it! I’m thinking this recipe will be added to our dinner rotation!…
If you keep up with my blog, you know that I love Mexican flavors — cilantro, cumin, lime, etc. If I had to choose one type of cuisine to eat for the rest of my life, it would be Mexican. And fortunately, it’s very easy to turn Mexican ingredients into a plant-based, super-nutritious meal!
I call this dish “Piñata Peppers” because the peppers are stuffed with all kinds of colorful ingredients — rainbow quinoa, black beans, corn, fire-roasted tomatoes, jalapeño peppers, and fresh cilantro. I top them off with my vegan queso, which adds a creamy element and makes them even more special. …
When I was in high school, I thought good eatin’ was a bowl of queso dip made out of a melted block of Velveeta and a can of Ro-tel tomatoes. I now know that Velveeta more closely resembles the inside of a yoga mat than actual food, so I avoid it at all costs. But like the trans fats I consumed, the memory of that delicious, spicy cheese dip sticks with me.
I’ve been working on developing a better cheese sauce lately, and I stumbled upon a sauce that reminds me of a slightly less rubbery version of melted Velveeta. I added a can of Ro-tel tomatoes, and BAM! I flashed back to my high school days of devouring a whole bowl of queso washed down with lots of regret — but this time, no guilt!
I know food bloggers are prone to hyperbole, but this recipe is gold, I tell ya! Pure gold!…
