-
Ultimate Spicy Vegan Slow-Cooker Chili
This vegan chili is so kick-ass it could convert carnivores to a plant-based diet. No joke. I’ve seen it with my own eyes. It is so healthy + hearty they won’t miss the meat! This upcoming weekend hosts a clash of colossal titans, and you need a game plan. Here’s how it is going down: You’re going to make this delicios vegan chili for weekend dinner. Then you’ll pour some of it over chips to make these Ultimate Fully Loaded nachos for The Big Game. Next you’re going to slather the chili on baked potatoes for Monday’s family friendly meal. Put the rest in the freezer for dinner on the…
You May Also Like
Tipsy Cherries
Pasta with Wild Funghi Trifolati
Ultimate Fully Loaded Vegan Nachos
-
Velvety Roasted Red Pepper & Garlic Soup
Soup’s on! You know why? 1. The weather is crisp, 2. I found beautiful red peppers on sale and went crazy, and 3. January is National Soup Month! This velvety rich soup is one you will want to cozy up to during these winter months. It is vibrant + piquant + creamy. That combination = DELICIOUS! Roasting the peppers intensifies their flavor and adds a welcomed touch of smoke. Slip them into the oven for a couple of minutes, wait for their skins to blister, then sweat them and peel. So simple yet yields impressive results. Red bell peppers headline this recipe because of the unique sweetness they develop as…
-
Spicy Asian Chicken & Vegetable Soup
Rainy day. Me. Pajamas. This soup.
-
Cioppino
I recommend making the red sauce a day ahead to meld together the flavors. Cool uncovered, then chill, covered. Bring to a simmer before adding seafood. It will make a big difference! Cioppino. In Italian it translates to heaven in a bowl. Well, not really. But it is so droolworthy it should translate that way. Cioppino is the American name for zuppa di pesce, or “soup of the fish.” While you are likely to find local seafood stewed in a tomato-wine broth on any coastal menu in Italy, you’d be hard pressed to find it referred to as cioppino. Its genesis is rooted to the docks of San Francisco where…
-
Spicy Chipotle Pumpkin Chili
It is obvious Americans love chili. Cowboy Will Rogers referred to chili as a “bowl of blessedness.” Heck, Texas has even declared chili to be its state food. Our past is peppered with chili parlors; our calendars penciled in with National Chili Day (the 4th Thursday in February). We attend chili festivals by the droves and some of us are steadfast members of chili appreciation societies. Those among us who are regarded as chili deity have been ordained Famous Chili Queens. But why is our passion so fiery, almost borderline mania? Do we love it because it is the harbinger of cooler weather? Is it because we associate it with friends in…
-
The BEST D@mn Posole Rojo*
Posole. YUMMMMM. The festive colors of posole remind me of the Mexican flag: the chile infused soup (red); the cotija cheese (white); and the cilantro (green). You know how I feel about eating with the eyes! It is by far one of my favorite dishes to prepare when I entertain at home. Because it makes such a vast amount, I usually reserve this recipe for a group gathering. Interest is piqued the moment guests walk through the door, as the aromas wafting from the pot are reminiscent of a South American spice stall. Passing the condiments lets guests decorate their bowls as they wish, all the while stimulating great conversation. Pozole, which…
