Recipes for the Ethical Vegan
These smothered burritos are packed with roasted sweet potato, protein-rich kidney beans and deeply caramelized onion, then wrapped up and doused with enchilada sauce and hit with handfuls of vegan cheese. It’s pantry friendly, makes a ton and hits the spot on the chilly days as we transition from spring to summer over here in the Northeast US.
…
Some dishes taste better the next day … this is one of them! No deadline or rush, just prepping and cooking at your own pace. Serve the following day for a great reheat-and-eat dinner.
This idea isn’t mine … it’s been done before. But I’m posting here because I’ve been making yogurt these days instead of buying it. Buying something in a can and making a small batch of something feels better than buying something with an expiration date right now. There’s less chance for waste, forgetting about it,…
I love the calm + repetitive process of kneading dough. It’s a nice way to zone out or turn inward.
Hi there, how are you doing?
55 tots, smothered in a buttery+buffalo sauce, then swirled with vegan bleu cheese dressing and topped with scallions and cilantro. Eat it straight out of the pan!
This breading method creates the crispiest coating and crunchiest crunch!
