Chili (Vegan)

A one pot hearty chili for a fall day!
A one pot hearty chili for a fall day!

Happy Thursday! As I’m writing this, today is Halloween. We will be staying in, feasting on leftovers, listening to podcasts, and we may let our brains turn to mush via Netflix. After another busy weekend, there was a 0 in 0 chance of us venturing out tonight. Alas, the night wasn’t void of chocolate; we made these treats and they were perfect.
Dessert Ravioli! Filled with roasted pumpkin & carnival squash, persimmon, fresh ginger, and a dash of ancho powder. Finished with a chocolate drizzle, pumpkin seeds, and a sprinkle of salt.
Dessert Ravioli! Filled with roasted pumpkin & carnival squash, persimmon, fresh ginger, and a dash of ancho powder. Finished with a chocolate drizzle, pumpkin seeds, and a sprinkle of salt.

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Jackfruit Carnitas Tostada with Watermelon-Tomato Pico and Black Bean Mash

Jackfruit Carnitas Tostada
Jackfruit Carnitas Tostada

Unless you’ve been hiding under a rock, you should be familiar with at least one meat substitute by now. Tofu has been around since BC times, but today we’ve surpassed coagulated and pressed soy milk. Tofu, tempeh, and TVP (textured vegetable protein), all derived from soy, are now found in most grocery chains as protein sources for vegans and meat-eaters alike. Seitan, made from washing away starch in wheat dough, is a gluten based alternative currently in vogue.
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