This Cuban Black Bean Soup makes a delicious, flavorful weeknight meal. This soup is plant-based and vegan and so flavorful. Top it with vegan (or non) sour cream, sliced avocado and diced red onion. Below you’ll find two ways to make it: in the Instant Pot and on the stove top.
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.
Before we dive into these Jackfruit Tinga Tacos, I would like to tell you something.
It’s taken me YEARS 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’ll even go far as to say that it actually tastes good!
Here’s Some Jackfruit 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.
It’s also wildly affordable. One can was about two dollars and fed four people with leftovers!
The past few weeks I’ve been cooking like crazy in the kitchen (as seen in my Instant Pot Vegan Chili.
’Tis the season! I feel like the day after Thanksgiving my neighborhood goes into Holiday high gear. Literally every single house in my neighborhood is already decked out with holiday decorations, trees, Santas on the roof. I’m over here trying to recover from Thanksgiving lol.
Today is as good as any day to get the party started! I’m starting easy, grooving into the holiday season with breakfast. For this post, I teamed up with JUST and their new product JUST Egg. I used it over the summer, remember? It’s a product that truly blows my mind because it’s made from mung beans and yet it tastes just like eggs (texture and flavor). It’s wild!