Happy Friday, everyone! Today I’m sharing with you an incredible vegan recipe that just might convince even the staunchest carnivore to incorporate a few more plants into their day. I dreamed up this southwestern-inspired dish after a family barbecue that ended up with waaaay too much leftover corn. I didn’t get to use that corn (sad face) but in the future, I know what I’ll be doing with it!
I got a request last week for a way to make vegetables taste good. In my experience, the best way to make anything taste good is by frying it. It certainly won’t be nutritious, but we don’t count calories here at FW. (More on that topic on Wednesday!) So here’s my answer to the tasty vegetable question: beer battered cauli tacos with a killer poblano slaw and some hella chipotle cream that contains no dairy!
It’s officially (almost) summer time, y’all! Nothing says “summer” to me like recipes that celebrate all the fresh, gorgeous produce the season gives us. (Mediterranean Kale & Bulgur Salad, anyone?) This salsa exemplifies quick, delicious, and seasonal, and it’s so easy anyone could do it! It takes just a few simple ingredients and a couple simple steps. Just think… 30 minutes from now, you could be face-to-face with a bowl of what my mom called “the best salsa I’ve ever eaten in my life.” True story.