The adobo adds a smoky/sweet, almost barbeque flavor to these delicious enchiladas. I needed two 9×13 pans to hold all of the enchiladas, the original recipe only called for one.
My hubby and 5 year old daughter both loved it, and I’m about to go back for thirds…. Ingredients: 1 Tbls olive oil 1 large onion, diced (2 cups)
Ingredients: 1 lb Asparagus, trimmed and cut on diagonal in 1″ pieces 1/2 Small Yellow Onion, sliced thin in half rings 1 teaspoon Minced Garlic 1-2 teaspoons Canola Oil 2-3
Spicy, juicy, flavorful, we love these!!! Ingredients: Piri Piri: 16 oz Extra Firm Tofu, cut into 12 slices, place between layers of paper towels to absorb extra moisture 1/4 cup
This vegan sausage is a hit with my hubby! It’s good by itself, on a biscuit, crumbled in a scramble, or made into gravy. Ingredients: 1 1/2 cups
This soup is creamy, spicy, and flavorful. It is a favorite in our house! You can cook it in the slow cooker or on the stove. Ingredients: 1
What to eat when you want Mexican, but have a whole bunch of Kale that needs to get eaten! I also considered calling this Confetti Kale. It’s so pretty!
Ingredients: 1 16 oz package firm tofu, drained and cut into 1/2″ cubes For marinade: 2 Tbsp soy sauce 1 Tbsp fish sauce 1 Tbsp sesame oil
INGREDIENTS: 1 small head of cauliflower, cut into small florets 1/2 c. Oil for frying For Flour Mixture: 1 Tb flaxseed meal + 2 Tb water, allow to