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betterfoodguru

SARA TERCERO
Proving plants are delicious
colorful, easy, vegan recipes.
Adventurous global flavors
Industry pro 25+years
Mom of 3
Massachusetts

What are you guys doing for the holidays? Here is

What are you guys doing for the holidays?
Here is a delightful dish that has no roots in a traditional American Thanksgiving, but hell there aint nothing traditional about this year!
“BUTTER” CHICKPEAS AND POTATOES with served with rice, kale and cilantro
🤘”Butter” Chickpeas Recipe
Prep:10 mins
Cook: 35 mins
Yield: 4-6 servings
Ingredients: 1 cans chickpeas, 1 can low-fat coconut milk, 1 onion diced, 3 cloves garlic chopped, 2 inch nub fresh ginger chopped, 4 fresh tomatoes diced, 5 potatoes cubed, 1/2 bunch cilantro, 2 tbsp curry powder, 1 tsp garam masala,2 tbsp tomato paste , 1 tsp oil, salt and black pepper to taste.
How to:
1. saute the garlic, onion and ginger for 5 mins in 1tsp neutral oil until browned and fragrant.
2. Add in cubed potatoes and fry for 5- 8 minutes
3. Add in all dry spices and toast for 2 minutes then add chopped tomato and cook for 5 mins until they break down.
4. Add chickpeas with aquafaba, tomato paste, and coconut milk and bring to a boil
5. Simmer for 20 minutes until potatoes are fork tender and the curry is thick and saucy
6. Taste for salt and adjust to your taste
7. Serve with rice, cilantro and kale
Will you step off social for a hot minute while you stay present with your fam? I am taking a break for a few days from posting recipes..keep your eye on my stories though as I have alot of recipe testing happening!
Have a great week and stay safe and healthy❤️ lotsa love✌️

Are you living your best soup life? Soup is a life

Are you living your best soup life?
Soup is a lifesaver over here in the Massachusetts tundra😂 yeah, even though in the Spring we will celebrate our 5 years of changing coasts, I am still a total wuss about the cold😆
🤘Wintery Lentil Soup Recipe
Prep:10 mins
Cook: 45 mins
Yield:6-8 servings
Ingredients: 1lb lentils, 1 onion, 3 cloves garlic, 1 two inch turmeric root, 3 celery stalks, 3 carrots, 2 sweet potatoes, 1/2 butternut squash, 1 zucchini, 4 fresh tomatoes, 2 tbsp italian seasonjng, 1tsp umami seasoning, 1 teaspoon smoked paprika, salt and black pepper
How to:
1. Boil lentils and whole 2 inch piece of turmeric root in a large pot covered with water plus 3 inches above lentil line for 25 minutes stirring occasionally and adding water when the level goes too low.
2. In a sauté pan cook chopped garlic and chopped onions in 1 tsp neutral oil until toasty and fragrant about 5 mins, then add chopped celery, peeled and cut carrots, sweet potatoes, chopped tomatoes and butternut squash. You may sub potatoes or any other starchy vegetable you have for the squash. Salt lightly and cook until there is some color on veggies and they are getting tender. About 10 mins total.
3. Add some water to the sauté pan to loosen any of the flavor from caramelizing and then pour it into the pot of boiling lentils
4. add spices and herbs to pot. Simmer an additional 10 mins then taste for salt and adjust accordingly.
5. Serve as is or with a vegan grilled cheese.
Gimme all the soup, warm beverages and blankets please while I hibernate for the winter.
Are you a fan of the cold?

Do you crave noodles? Every day Instagram bombards

Do you crave noodles?
Every day Instagram bombards me with amazing noodle dishes to drool over. I have been eyeing
these thick, chewy udon noodles which have been very hard to find for months now. Well, I found them and they were incredible.
👉UDON NOODLES WITH CRISPY AIRFRIED TOFU, EGGPLANT, CELERY, PEPPERS in vegan oyster sauce, sriracha and soy.
🤘How to:
1. Dredge cubed extra firm tofu in tapioca flour or cornstarch, spray with oil and airfry for 15 minutes at 400 degrees
2. Cook noodles and reserve
3. Stirfry 1 eggplant, 1 stalk celery, 3 baby bells peppers and garlic in 1 tsp avocado oil until soft then add in the fried tofu, 2 tablespoons vegan oyster sauce, 1 tsp dark soy sauce, 1 tsp agave, 1 cup water and 1 teaspoon sriracha and bring to a boil. It will thicken quickly due to the coating on the tofu.
4. Toss in those sexy noods and top with chili flakes and more sriracha if ya like it hot!
Tell me below what is your favorite noodle?

What’s on your plate? This question is for both

What’s on your plate?
This question is for both the proverbial and literal meanings. Since I am treading water atm, Ima keep the caption short and sweet. Sending you all some love and light and a salad rainbow to keep the faith.
👉WINTERY RAINBOW SALAD
with kale, mixed greens, red cabbage, beets, avocado, red onion, tomato, peas, bell peppers, macadamia nuts and pepitas, dressed in a drizzle of extra virgin olive oil, fresh limes, a touch of agave, salt and pepper.
Whatever is on your plate today, take a moment to nourish your body with some delicious food and your soul by “breaking bread” with someone you love😳

Giveaway! Do you like kitchen gadgets? Exciting Me

Giveaway!
Do you like kitchen gadgets?
Exciting Mega-Giveaway today with one of my favorite kitchen brands @hutzlerco
We have 4 prize bundles to offer you today. One lucky winner will win each of these BPA Free and Dishwasher safe useful kitchen tools.
🤘2 Onion Savers
🤘3 Steamer Baskets
🤘2 Berry Storage boxes
👉GRAND PRIZE 1 Mini- Mandoline, 1 Scrap Station, 1 Herb Storage Tower
These are all the same ultra-useful gadgets I love to use every day in my kitchen at home.
The giveaway is open to the U.S. only and I will announce the FOUR WINNERS on Friday November 27th
To Enter:
1. Like this post
2. Follow me and @hutzlerco
3. Comment below which item you most want to win and tag a fellow foodie!
Multiple entries allowed and 5 bonus entries for popping this post into your stories!
Happy Friday and Good Luck🌈
This post is not affiliated with Instagram and the items were all #gifted by @hutzlerco

Can you eat your weight in pasta? This is somethin

Can you eat your weight in pasta?
This is something I have always struggled with. Pasta is so delicious and such a brilliant vehicle for tasty sauces that it is easy to eat giant portions. Since becoming vegan, I have enjoyed my pasta without a side of guilt or bloating by bulking my bowl up with veggies and beans instead of oil and fat. I swapped out the parm cheese with hemp seeds and call it a plant based protein and fiber bomb.
👉BICATINI IN CREAMY TOMATO AND ROASTED GARLIC SAUCE with chickpeas, broccolini, zuchinni, spinach and hemp seeds.
🤘Bucatini in Creamy Tomato and Roasted Garlic Sauce Recipe
Ingredients: 1lb pasta, 4 cloves garlic, 2 zucchini, 1 can chick peas, 1 cup plant milk, 2 tsp tomato paste, 1 cup baby spinach, 2 tsp hemp seeds, pinch crushed red pepper, salt and black pepper to taste
Prep: 5 mins
Cook:15 mins
Yield: 5
How to:
1. Put on your pasta water to boil. Prep other food while waiting and broccolini can be quickly blanched in the boiling water and set aside. Only put in the water until bright green then pull out.
2. Saute 4 cloves chopped garlic in 1T olive oil until starting to turn golden then add two sliced zuchinnis to pan and salt lightly. When zuchini has some color add a pinch of crushed red pepper and cook for one minute. Add 1 can drained chick peas and cook 2 mins. Then add 1 cup unsweetened plant milk and 2Tsp tomato paste and bring to a quick boil. Taste for salt and add a pinch.
3. Last toss your cooked and drained pasta in the sauce with 1 cup baby spinach leaves. Garnish with hemp seeds and black pepper.
Cheers to a happy Thursday my friends. Stay safe, cozy and healthy💜

Are you craving all the cozy? It’s freezing here

Are you craving all the cozy?
It’s freezing here and all I want is to curl up on couch with some curry and a few episodes of The Queen’s Gambit.. Are you watching too?
👉CHANA MASALA served with brown basmati rice, cilantro and a dollop of cashew yogurt
🤘RECIPE
Prep: 5 mins
Cook: 20 mins
Yield: 3 servings
Ingredients: 2 cans chickpeas, 1/2 onion, 3 inches ginger, 3 cloves garlic, 1 tsp neutral oil, 3 Tbsp tomato paste, 1/2 tsp turmeric, 1/2 tsp cumin seeds, 1/2 tsp cumin, 1/2 tsp garam masala, 1/4 tsp ground coriander, 2 tbsp vegan butter, pinch of crushed red pepper, pinch of cayenne, 1 bay leaf, 1 cinnamon stick, salt and black pepper to taste. Cilantro and a dollop plain vegan yogurt for garnish.
How to:
1. Sauté garlic, onion and ginger all chopped fine in oil until browning about 5 mins
2. Add all dry spices and toast for 5 minutes until fragrant
3. Add tomato paste, 1/4 tsp salt and 2 cups water plus cinnamon stick and bay leaf
4. Add 2 cans chickpeas plus the aquafaba water or 1 quart cooked from dry chickpeas
5. Bring to a boil then add vegan butter and simmer about 15 mins. Taste for salt, add ground black pepper and top with cilantro and a dollop of cashew yogurt.
Hope you had a great humpday friends!

Is your work piling up on you? If you are working

Is your work piling up on you?
If you are working at home with or without kids, dealing with the daily at home tasks of life or distracted by the news of politics or growing virus cases, I am sending you a hug today. We all need some extra love, patience and empathy right now💜 On this chilly Tuesday feed your soul with a bit of compassion and curry.
👉MASOOR DAL TADKA or spiced Indian split red lentil soup served with JEERA RICE and cilantro
🤘Masoor Dal Tadka Recipe
Prep:10 mins
Cook: 45 mins
Yield: 10-12 servings
How to:
1. In large pot add 2lbs of cleaned split red lentils with water to cover plus an extra 3 inches, boil and then simmer 25 mins
2. Sauté in 1tsp oil 4 cloves chopped garlic, 1 onion chopped and a 3 inch nub of ginger chopped until golden and fragrant
2. Add 4 small chopped fresh tomatoes a sprinkle salt and pepper and cook for 3 mins until tomatoes release juices
3. Push to the side of pan to temper spices..add a couple drops of oil to the pan then add 2Tbsp turmeric, 1Tbsp black mustard seeds, 1Tsp garam masala, 1tsp cumin, 1tsp coriander, 1/4 tsp cayenne and a pinch of crushed red pepper. If you have no arsenal of Indian spices, sub the dry spices for 3-4 Tbsp curry powder instead plus the crushed red pepper.
Toast the spices for 3-4 mins until they are fragrant then mix into the tomato and onion
4. Check the lentils. They cook really fast like within 25-30 mins they should be pretty soft. When they’re soft, add the cooked mixture to the pot plus 4T of tomato paste, 1tsp salt and black pepper. Bring to a boil then turn down to a simmer to really infuse those lentils with flavor. When texture is smooth its ready to eat. Eat alone or with rice, and be sure to douse it in cilantro and black pepper
🤘JEERA RICE RECIPE
For a 1 cup batch of Basmati rice to make it Jeera
1. Saute 1heaping Tbsp cumin seeds in 1tsp olive oil until it smells like heaven, about 3 mins
2. Add your measured rice and water plus 3 green cardamoms, 1 cinnamon stick and 2tsp vegan butter.
Tell me below, how is your week looking? Do you have a list a mile long like me?🤪

Have you tried my orange ginger tofu yet? If you a

Have you tried my orange ginger tofu yet?
If you are looking to incorporate tofu into your diet but aren’t sure how, here is a great way to start!
This is one of my most loved and shared recipes for tofu, loved by both seasoned tofu eaters and beginners and mild enough for the kids!
👉ORANGE GINGER TOFU with sesame spinach, quinoa/millet blend, roasted baby bells, and cucumber salad with rice vinegar, agave and sesame.
👉ORANGE GINGER TOFU
RECIPE
Prep: 5 mins
Cook: 25 mins
Yield: 2-3
How to:
1. drain and cube tofu
-put on a lightly sesame oiled sheet pan in 425 oven
2. cook 10 mins, flip cook 10 more and put aside
3.meanwhile for sauce chop 3 cloves garlic and a 1 inch nub of fresh ginger and sauté in 1tsp toasted sesame oil until fragrant and toasty then add 1 cup orange juice, 1/8 cup soy sauce or coconut aminos, 2 tsp agave or sweetener of choice and bring to a boil
4. in a cup make a slurry by mixing 1tsp cornstarch and 1/4 cup cold water with a fork and add slurry to boiling mixture
And watch it get thick fairly quickly and turn off.
5. add tofu to sticky sweet, tangy and salty sauce
This would pair very well with white rice or noodles but I chose a super clean and hearty quinoa and millet blend. Serve it up with some roasted veggies and you have a quick, easy and tasty weeknight dinner!
Welcome to all the new followers who have joined my plant based page recently! I am working diligently on many new recipes that I cannot wait to share with you🌱
Drop me a comment below and tell me your name and where you’re from! ❤️

Are you the healthy eater in your family/group? I

Are you the healthy eater in your family/group?
It’s hard to be the one who always eats the rainbow when kids/partners/roomies only want white or brown foods😂Especially when you’re the one who cooks. Enter my best friend, the sheet pan. They make healthy eating a breeze, pop your healthier noshing into the oven for a quick roast or a crisp and you have some bomb toppings for a salad that takes minutes to prepare. The 20 minutes it takes to cook can be used to prepare whatever bland atrocity the fam wants🤣
👉ZA’ATAR CHICKPEA AND CAULIFLOWER PASTA SALAD with arugula, baby bells, tomatoes, Persian cucumbers, red cabbage, kale, calamata olives, pasta, drizzled with olive oil, orange vinegar, and lemon then dusted with italian seasoning and copious pepper
How to:
1. Preheat oven to 400
2. Cut 1/2 head cauliflower in small florets and drain 1 can organic chickpeas well
3. Put 1 tsp avocado oil on a sheet pan and spread to the edges with your hand
4. Spread cauliflower and chickpeas on sheet pan and season lightly with salt and garlic powder and bake for 20 minutes turning once halfway
5. Take out and sprinkle with 1 tbsp za’atar spice and use a spatula to distribute well and bake 5 more minutes
6. Your chickpeas will be crispy and your cauli perfectly roasted to top a salad, pasta or even throw in a tortilla.
Truth be told mealtime has been BRUTAL at my house lately. While I don’t succumb to the standard American Diets idea of “kid food”, I also cannot force them to eat this heathy either so its hard! They all have the things they wish they could eat for every meal mainly pasta with cheese, crunchy bean and cheese tacos or nachos and when a meal is not one of those things, heads will roll.😳 Last night my kids literally screamed for 20 minutes about the SHAPE of their pasta. WTH.
I comfort myself by saying its the Pandemic’s fault, these kids have so little within their control. I guess the food and bedtime battles will continue for the duration.
Is this happening at your house too?

Do you celebrate Diwali? Today is an important day

Do you celebrate Diwali?
Today is an important day for those who celebrate, so I want to wish you the happiest Diwali for you and your families. I hope your holiday traditions bring you some comfort and joy in these difficult times. I pray that the collective power of your celebrations bring more light and good to our entire global family.
Today’s recipe embraces the flavors of India, it may not be authentic but I hope it captures the essence and heart and shows my love and appreciation for your food and culture.
👉SAAG CHOLE chick peas and greens in a creamy curry with jasmine rice and roasted baby bell peppers
🤘SAAG CHOLE RECIPE
1. Start by sautéing on medium heat 3 chopped cloves garlic, 2T fresh ginger chopped, 1tsp fresh turmeric chopped (you may omit if unavailable and add extra 1 tsp dry when adding dry spices)and 1/2 a yellow onion small dice in 1tsp evoo until onions are browning
2. Add 1 can fresh organic chickpeas and 4 cups of greens chopped fine of choice I like power greens mixes but baby spinach is fine too. Cook 2 mins until all greens have wilted
3. Add 1 cup plant milk and 2 tsp tomato paste and bring to a boil
4. Add 1T turmeric powder, 1tsp garam masala, 1/2 tsp ground cumin, pinch of crushed red pepper, sea salt and ground black pepper.
5. Let simmer 5 mins and stir well to incorporate all spices.
I plan on hugging my children as many times as possible today:
Tell me in the comments below how you will bring more light to the world today?

GIVEAWAY!! Who loves pizza? Today I have teamed u

GIVEAWAY!!
Who loves pizza?
Today I have teamed up with @blackbird_foods to offer up this delicious giveaway of vegan pizzas and Seitan. Their pizzas are so good even my picky 5 year old was raving. You won’t believe they are vegan!
Their Seitan has a great texture and works well in any recipe.
I cannot rave more about the quality of their products🔥
To enter:
1. Like this post
2. Follow me and @blackbird_foods
3. Tag a friend in the comments (multiple entries encouraged)
Giveaway open to USA only and winner will be announced on Friday 11/20
Good luck🌈

Have you heard of the BRAT diet? It’s been a hot

Have you heard of the BRAT diet?
It’s been a hot minute since we had to do any of that bananas/rice/applesauce and toast noise. The Pandemic ironically has kept my romper room petrie dish of a home relatively germ free. (🙏)
But Today I woke up feeling not so great with some tummy drama. Luckily it turned around mid day with the help of this.
👉VEGAN BRAT BOWL with stirfried celery, kale, red onions, edamame, and zuchinni with garlic, sou sauce and just a touch of maple. Served up with some white rice and sliced banana.
How to:
1. Heat your wok with 1 tsp sesame oil and add 2 cloves minced garlic and 1/2 a red onion in cubes. Cook for 5 minutes until toasty and caramelizing
2. Add celery and zuchinni and cook for 3-5 minutes then add edamame and kale and cook 3-5 minutes until everything is fork tender
3. Hit it with 1/2 tsp pure maple and 2 tsp soy sauce, distribute well and turn off. Serve with rice, banana and chili flakes
This meal truly hit the spot and helped calm the demons in my gut😂
Thanks so much for all your caring messages and well wishes. You guys are the best!❤️

Are you eating your veggies? Pasta is a tasty vehi

Are you eating your veggies?
Pasta is a tasty vehicle to drive your daily 5 home. This is a great one for peeps who struggle with getting a variety of colorful plants into their bod. Easily customize according to whats on hand but always keep it rainbow for maximum nutrition.
👉PRIMAVERA PASTA with mushrooms, zuchini, bell peppers, red onions, garlic, corn, arugula, broccoli, purple cauliflower, balsamic, red pepper flakes and black pepper
🤘Garden Primavera Recipe
Prep: 10 mins
Cook: 15 mins
Yield: 3-5
Ingredients: 1 pound pasta, 3 cloves garlic, 1/2 red bell pepper and 1/2 yellow bell pepper diced, 4 large white mushrooms sliced, 2 zucchini cut small, 1 small head broccoli cut in florets, 1/4 head purple cauli cut in florets, 1 red onion cut in large cubes, 1 cup arugula, 1/2 cup frozen corn, 1 tsp olive oil, 1 tbsp balsamic vinegar, 1 tbsp vegan butter, salt, black pepper and chili flakes to taste.
How to:
1. Put in water to boil for pasta while you chop the vegetables, this insures proper timing of meal
2. Heat a large wok or saute pan on med high heat, add oil and red onion and cook for 5 minutes to sear and start caramelizing them
3. Add chopped garlic and cook for another 3 minutes until really fragrant, by now those onions should smell heavenly and almost be starting to burn.
4. Add mushrooms, bell peppers and zucchini and cook for 5. Salt lightly and do not move around too much as you want some browning
5. Add the rest of the veggies plus a pinch of salt and the balsamic vinegar to deglaze and cook for 5 minutes, then top with a cover if you have one, I used a pizza pan😂for a couple minutes to finish cooking the veg
6. Lastly add in the pasta, vegan butter and arugula to wilt
7. Taste for salt, top with crushed red pepper, and black pepper
FYI, the only place I ever find that gorgeous purple cauliflower is Whole Foods and I am happy to be seeing it lately. Have a killer Wednesday and eat your veggies.

Are ya ready for your Tuesday Turmeric fix? I know

Are ya ready for your Tuesday Turmeric fix?
I know, most do tacos or toast on Tuesdays but you can count on me to curry😃
👉SAUCY BOMBAY POTATOES AND PEAS with organic basmati rice, purple cauliflower and cilantro
🤘Saucy Bombay Potatoes and peas Recipe
Prep time: 5 mins
Cook time: 20 mins
Yield: 3-5
How to:
1. Start with 3 cloves garlic, 2 inch finger ginger, 1/2 a yellow onion all chopped fine. Throw into a wok on med high heat with 2tsp neutral oil and cook 3 minutes until sizzling and starting to turn golden
2. Add in 1 lb of whole baby potatoes washed and dried (or sub cubed larger potatoes) and salted lightly plus a generous pinch of crushed red pepper and cook for 5 mins then push to the side of pan to leave space for toasting the dry spices
3. Turn heat to medium then Add 1/2 tsp black mustard seeds, 1/2 tsp cumin seeds and let sizzle for 1 minute then disperse into potatoes. Push to the side again and add 2tsp turmeric, 1 tsp garam masala, 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp black pepper and a pinch of cayenne. Cook for 2 mins then disperse into potato mixture
4. Add 3T tomato paste, 1/3 cup frozen peas and 2 cups water. Bring to a boil then simmer about 12 minutes until potatoes are fork tender and the sauce has thickened into a spicy curry gravy.
5. Serve with rice, black pepper and cilantro
This one is cheap, quick and hearty which is the name of my game💪

Is the weather unseasonably warm where you live?

Is the weather unseasonably warm where you live?
We have enjoyed temps in the 70s for days here in New England which is not the norm for November. I won’t complain about outdoor days and smoothie bowls although we had our first snow of the year already. Just proves that climate change is real...
👉SUPERFOODS SMOOTHIE BOWL Made with local apple cider, frozen bananas and strawberries, frozen blueberries, goji berries, peanut butter, homemade hempseed chunk granola, sliced bananas and cacao nibs
I hardly ever post treats, but I am so sweet on all the good news thats filtering in. Do you want more sweetness from me?

Do you want to make gorgeous and tasty Brussels sp

Do you want to make gorgeous and tasty Brussels sprouts?
Here is a quick tutorial on how to get that perfectly golden brown color and caramelization we all lust after.
Happy sunday❤️🤘

Are you in celebration mode today?!! I just want t

Are you in celebration mode today?!!
I just want to climb up on the roof and scream whoooo like a fratboy😂
Here’s a simple classic which never fails to please even the most vehement carnivore
👉RANCH PASTA SALAD WITH BUFFALO CHICKPEAS AND ROASTED BRUSSELLS, over massaged lemony kale and cabbage with cherry tomatoes and persian cucumbers.
🤘How to:
1. Toss 1 can drained garbanzo beans in 1 tsp avocado oil and bake at 400 for 20 minutes. Toss with buffalo sauce and bake for 5 more minutes
2. Massage kale and cabbage with juice of 1/2 a lemon, drizzle of evoo, salt and pepper
3. Toss some leftover cold pasta with vegan ranch and green onions
4. Put it all in a bowl with some cherry tomatoes, Persian cucumbers and roasted brussells and voila.
Although I know our new President and VP are stepping into a big mess, I am optimistic about some real leadership. America is a great place but we have big strides to make it great for EVERYBODY and not just an elite few. Now let’s hope the transference of power goes smoothly. ❤️

Do you need a rainbow? As well as being a symbol o

Do you need a rainbow?
As well as being a symbol of pride, unity and peace, rainbows are symbols of hope. Since I am holding for dear life onto my faith in my fellow Americans, it is fitting to reshare this trifecta of rainbow recipes today.
👉RAINBOW COLLARD BURRITO ROLLS with rice, beans, salsa, guacamole, cilantro, red cabbage, roasted baby bells and corn.
🤘Red Rice Recipe
Prep:5 mins
Cook:15 mins
Yield: 5-7
1. Rinse and drain 2 cups of jasmine or basmati rice
2. In blender put 2 large tomatoes halved, 2 small cloves garlic, 1 small yellow onion halved, 1 tsp salt and 1 cup water and blend until smooth adding water until you have 4 cups of liquid
3. In 1 tsp neutral oil lightly fry the rinsed and drained rice for 5 mins moving constantly until rice is toasty
4. Add the blended tomato/water mixture to the rice, give it a quick stir then cover and bring to a boil
5. Turn to low and let water absorb. Do not stir that rice!! Trust the process. When rice visibly has no more water let it sit for 5 minutes with no heat then fluff with a fork.
🤘Crock Pot Beans Recipe
Prep:5 mins
Cook: 6 hours
Yield: 5-7
How to:
1. Check for debris, and rinse 2lb of dry beans
2. Put in crockpot with water to cover plus 3 inches
3. Add 2 cloves whole garlic, 1 onion split in half and 1 tsp salt
4. Cover and cook on high all day
And fuggetaboutit.
🤘Chile de Arbol Salsa Recipe
Prep: 5 mins
Cook:20 mins
Yield: 2 cups
How to:
1. Preheat oven to 425
2. Place 4 halved tomatoes, 1 halved yellow onion and 3 peeled cloves garlic on a sheet pan and dry roast for 20 mins until everything is browned, skins on tomatoes popped etc.
3. Place 5-10 dry chiles de arbol into small foil packet w/edges sealed into oven for 5-7 minutes to burn chiles
4. For more authentic preparation, instead roast all on a comal or in a hot cast iron on stovetop. I evolved my method over the years to use oven for ease of cleanup and to avoid the smoking chiles. My method is unorthodox but it produces a great flavor
5. Put chiles, tomato, onion and garlic in blender with a little water and blend until smooth.
How are you guys doing on this post election Thursday?

Do you eat your greens? Lately I am on a kale kick

Do you eat your greens?
Lately I am on a kale kick, throwing these greens into at least one dish per day and it feels great. Tbh the 8 months of covid life has gifted me about 15 pounds and I am trying to knock them off the best way I know how, eating super healthy food. I’m not actively restricting, just making sure to eat mostly vegetables.
👉WINTER KALE SALAD with lemon massaged kale, roasted cauliflower and butternut squash, homemade roasted pumpkin seeds, cabbage, olives, mint, red chili and seed dusted avocado and tahini drizzle.
🤘Massaged Kale
How to: wash and chop your kale and put in large bowl. Squeeze one half a lemon, and add a pinch of salt, a drizzle of olive oil and a few grinds of black pepper.
Then massage the flavors into the kale mixing well and gently kneading the greens which will soften them up.
🤘Roasted Cauliflower
How to: Preheat oven to 400. Wash and cut cauli into florets, place on lightly oiled sheet pan and sprinkle with salt and pepper. Roast for 20 mins flipping once halfway.
Its funny, a year ago if I made this for my hubby, it would have been “too healthy” but now after he has been plant-based for several months, he loves meals like this.
Next, I am working on the kids. They will be noshing on kale soon too, mark my words🤣

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