This is one of those dishes that you are going to want to make on repeat all winter long. It is sort of like eating enchiladas but instead of rolling everything up you layer all the ingredients. Resulting in a delicious casserole. Filled with lots of beans, a homemade enchilada sauce, corn, peppers, tortillas and a bit of vegan cheese I know you are going to love it.
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Looking for a fun, easy recipe to tie you between the summer and fall season? Try these zucchini corn fritters. They are gluten free, vegan, and made with minimal ingredients. They are also around 90 calories per fritter and are not deep fried. They are lightly pan fried and then baked in the oven.
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I have been so into ramen all summer. I am very excited for the colder months when it is slightly more acceptable to want ramen everyday. So here is a new ramen recipe to get you through the fall and winter. I took the flavors of pad Thai and combined them with creamy coconut milk and noodles to make this beauty!
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Onto our next veganized fast food the quesarito! If you do not have a Taco Bell or have no idea what a quesarito is let me explain. Taco Bell decided to take a burrito and kick it up a notch by using a quesadilla as the outer tortilla. I can’t remember if I ever had a real quesarito but I will tell you it is delicious.
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