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Vegan Mexican Coleslaw

Vegan Mexican Coleslaw

I love dinner parties. Call it a taco party, and I’ll love the occasion even more.

Tasked with creating something outside of a taco for a recent rooftop gathering (summer, I love you too), I settled on scheming up a seasonal slaw with a Mexican twist.

Vegan Mexican Coleslaw

After discovering the power of a food processor when it comes to creating coleslaw, I’ve begun to welcome the dish into my regular recipe rotation during the summer. Skip the hand slicing or shredding of the cabbage, and the dish becomes incredibly easy to make.

And it’s a super fresh side for those balmy, hot days.

Vegan Mexican Coleslaw

This one has a little cilantro and lime to keep it extra bright and to make it an ideal pairing for all sorts of seasonally filled tacos.

I used a vegan mayo to add an ever so slight richness, but feel free to omit that and go with olive oil for an extra fresh take on this dish.

You could also add a few dashes of cumin to enhance the Mexican-style flavors.
Vegan Mexican Coleslaw

I recommend making the slaw within the hour before serving, as its best when eaten at room temperature. That being said, it will hold up fine in the refrigerator.

Just be sure you don’t skip the paper towel step that’s used to help remove the cabbage’s excess water, especially if you plan on making this dish in advance. If you do skip that step, you might end up with a soggy slaw a few hours later.
Vegan Mexican Coleslaw

Nothing says summer like a fresh cabbage slaw and a taco night al fresco. Crack a cerveza and get those tacos fired up, and maybe invite your friends to join…as this dish serves plenty of people!

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Winter Vegetarian Chili

Vegetarian Chili

We got our first snowstorm here in Philly last weekend. Everyone say hey to Jonas, which called for a snow-day Saturday chili cook-off session.

With plenty of time to slow down and savor, into the pot went every veggie and spice that makes chili shine, and onto the timer went plenty of minutes.

Vegetarian Chili

Snow brings time to chill. Time to chill brings patience. And patience brings flavor-making magic.

If you’ve got the minutes to spare, let this merger of ingredients mix and mingle for at least 45 minutes. The more time you give it, the more infusion of flavor in every bite you’ll receive.

In fact, it probably reaches its best not the night upon serving but in your bowl the next day.

Patience is a delicious virtue.

Vegetarian Chili

Serve over brown rice with some cheddar, on the sharp side, and/or fresh herbs. And if you seek to level up the whole experience, add a square of warm, buttered cornbread on a plate to its side.

We’ll thank Jonas for this one.

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Sweet Potato, Greens and Beans Burrito

Sweet Potato, Greens and Beans Burrito

What do you get when you ask three healthy food bloggers to tell you their #1 fall veggie? Too many answers to count. So, Philadelphia Magazine’s Be Well picked the produce (sweet potatoes) for us, and tasked two friends of mine and I to come up with an accessible way to use it.

The results: three kick-butt recipes that’ll make you mash what you think you already know about cooking sweet potatoes.

Sweet Potato, Greens and Beans Burrito

I chose to create a rendition of burritos with a healthy beans and greens twist. Like sweet potatoes, it’s hard to go wrong with bringing burritos to the dinner table.

Sweet Potato, Greens and Beans Burrito

I love how sweet potatoes compliment the earthiness of young fall greens. In this recipe, these two star ingredients are given the majority of the attention so that the preparation of the beans can remain quick and simple. Spices infuse the veggies, while the beans are simply tossed with a spritz of citrus to complete a weeknight meal that comes together in no time.

Head over to Be Well for the recipe, where you’ll also find a Sweet Potato Falafel (!) and a hearty Sweet Potato, Kale, and Wild Rice Soup!

Simple Mexican Stuffed Baked Potatoes

Mexican Stuffed Baked Potato

Let’s wipe out time. Watches, they can stay. I like how they look on the wrists of both men and women. But time, that can go away. If time went away, so would 99% of my stress, and probably yours too.

Deadlines. And bedtimes. And meal times. And making time. If there’s one thing consistent in my life, it’s running out of time. If that whole concept could just be gone, then we’d all be breathing a whole lot easier. Is anyone listening to me? Does anyone have time to read this? Does anyone have time to find me a solution?

In the meantime, I’ve been fitting in a lot of simple meals like this. Who says you need bunches of minutes to make something delicious?

It’s hard to get tired of Mexican. I know people that consume tacos as least 3-4 times a week. While this is a little much for me, I can endorse the fact that the combination of avocado, salsa, and cilantro is one that rarely ever gets boring.

Wraps, I will often eat as many as four days per week. From hummus to breakfast to tacos, tortillas are the easiest way to bundle up ingredients into a delicious, portable package. However, I don’t always want to be eating them for breakfast, lunch and dinner, which is how this baked potato idea was put into action.

Wanting to avoid duplication from a prior lunch, I created a taco in potato form. It’s one of the simplest meals you can make. I leave the ingredient amounts up to you so the meal can be tailored to your own personal preferences. For me, that means heavy on the avocado.  I’d love to hear your potato toppings suggestions too.

Click here for recipe…

Vegetarian Tortilla Soup

Tortilla Soup

I get an email from my mom earlier this week relaying my grandpa has the flu, my grandma is about to undergo surgery, and that I should probably find a new spot to purchase avocados. It’s good to hear my grandma’s surgery is not considered high risk, though it’s possible my avocado buying is. Also good to know my very first blog reader is still tuning in, one that’s looking out for me, too.

You see, after my mom got around to reading my last post containing avocadoes, she wanted to let me know $2.00 was a crazy price to pay when she was at home getting the green gold for 88 cents a pop. Unfortunately, her go-to grocery store doesn’t exist in Philadelphia, and I’m stuck paying the price of a whole happy meal nearly every time I need to indulge in an avocado. Yes, my mom’s right. One avocado for $2 does seem a bit ridiculous. But the thought of putting that money towards a McDonald’s burger doesn’t even cross my mind. At least I can be fully satisfied with my double dollar purchase every time it goes towards quality food.

I guess there weren’t enough guac-makers this Super Bowl season because right after the occasion, every store I walked into held a doorway display of avocadoes. Of course I couldn’t walk by without grabbing few, which ultimately triggered this recipe. Avocadoes are a perfect and necessary tortilla soup topper.

Tortilla soup is light and brothy. It’s the kind of meal that will be there for you when you need a little detox. However, it’s certainly not a meal deprived of flavor. Lime, cilantro and jalapeno team up to create one invigorating bowl of soup. The avocado and cheddar cheese toppings add just a touch of richness, and with the crunchy tortilla strips, pack each bowl with satisfaction.

If you can dedicate the avocado, this should rank high among your other soup recipes this season.

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