Recently at dinner one of my friends remarked that he wishes Boston had an all vegan Mexican restaurant. I thought to myself, “Well that would be wildly popular, no doubt!” Then I thought about what kind of items besides the standard burrito and taco would be on the menu. Then I remembered that Daiya Foods had just released this behemoth of a vegan cheese — pepperjack — and that I had picked some up after having been shocked out of my boots at its appearance at my local natural foods store, in my current town of Middle Of Nowhere, NH. And so, with Daiya pepperjack shreds in hand, a pie dish, and some beans — I got to work. And this delicious, belly filling, comfort food creation is what came of it.
This is a great dish to take to your next potluck or party, or just to make for your next Mexican inspired home cooked dinner. My one word of advice is to go easy on the hot peppers (or omit them) if you can’t take the heat. I originally made this with one full cherry pepper. I don’t recommend it unless you like really, really spicy food. Either way, this dish is delicious and you are bound to impress!
*If you can’t find the Daiya pepperjack near you yet, try the cheddar shreds. Those would work well too. And if you can’t find Daiya near you or in your country, try ordering some online, asking your store to carry it, or when all else fails, use another vegan cheese you like or omit the cheese altogether.
About a month ago, my wonderful newly vegan mother (I’ll never tire of saying that), in an effort to help with my cooking endeavors, cooked a massive amount of brown lentils. And then a few weeks after that, she bestowed me with an Asian sweet potato. Mothers. What would we do without them? Starve, probably. Anyway, since then, I’ve been saving lentils in my freezer not exactly knowing what to do with them. Since I’ve never been a fan of lentil soup, I thought that would certainly be out. But then it occurred to me, that the reason I’ve never liked lentil soup wasn’t because I didn’t like lentils, the flavors just never appealed to me. So, I decided to get creative and play with the flavor of my favorite cuisine, curry, and this is what came of it! Continue reading
For all you hungry Mexican food aficionados who enjoy a hearty, (a bit spicy) and savory breakfast or brunch, but have grown tired of the omnipotent tofu scramble, I give you this: The power of polenta – for breakfast!
Call me a fat kid, I don’t care, but when I couldn’t decide between oatmeal and muffins, I made oatmeal cakes, and when I couldn’t decide to only eat oatmeal cakes for breakfast – I made this too. And thank the vegan kitchen gods I did! I couldn’t stop eating it. In fact, I made enough for two (so I could save some for later), but I ate the whole thing! Oh boy.
This was inspired by my recent trip to NYC where I had brunch at a little restaurant in the lower east side called, Caravan of Dreams. I got the french toast. My best friend got the polenta. When our food came out, it was obvious I would be secretly seething with jealousy no matter how good my french toast was.
Need I say more? Oh yes, on thing more: enjoy!