Browsing Category

Vegetarian

Instant Pot Cuban Black Bean Soup

Dinner, Fall, Instant Pot, Vegetarian, Winter

Cuban black beans might be my favorite food to get in all of Florida. They truly are the food of South Florida. While my family isn’t Cuban, we spent a lot of family celebrations at Cuban restaurants. They were our go-to. And the black bean soup was always a favorite (along my other favorites like ropa vieja and picadillo (recipe coming soon!)).

The most critical part of Cuban black bean soup? The sofrito. In this instance it’s a combo of red onions, green bell pepper, garlic and some spices that give the beans some good flavor.


Continue Reading

Grilled Corn with Chipotle Bourbon Butter

Sides, Summer, Vegetarian

I’m currently in that mode where I’m thinking of new and elaborate recipes. I have this piña colada cake that is currently in the works and I’m guessing it’s gonna take two or three more iterations to get right. In the meantime, I have some super easy, breezy recipes that I’m excited to share, including this one right here!

This bourbon chipotle butter comes from The Year of Cozy (and yes, I still use that book! YAY!). I purchased this grill a few weeks back and it’s perfect for us because it’s teeny tiny and gas, which makes grilling on a whim a total possibility. I like the ease of it—though I do love the flavor of charcoal.

This is super simple because the butter can be made up to a week in advance and then grill some corn, put some room temperature chipotle bourbon butter on top, add a sprinkling of cotija cheese, some cilantro and DONE.

It’s so delicious and a nice slant on grilled corn. The chipotle butter is a little sweet and spicy. It works really well with the corn and salty cheese. Continue Reading

Jackfruit Tinga Tacos

Dinner, Healthy, Vegetarian

I’m not going to lie, it took me yearrrrrs to finally get up the courage to try jackfruit. I have no idea why because it’s the least offensive out of all the vegan meat substitutes. I’d like to declare that it actually tastes good!

If you’ve never had jackfruit, here’s some info:

Jackfruit comes from jack trees—they’re related to the fig and mulberry trees—which are commonly found in southeast Asia. And while it’s related to figs and mulberries, jack fruit’s texture is similar to artichoke hearts. The best part about jackfruit is that it’s easily attainable (I bought it in the can) and shreds kinda similarly to meat (think carnitas or chicken!). It’s wild. It sort of blew my mind.

Continue Reading