New year, new me..right? So cliche but this is still the hard truth for everyone setting new years resolutions, me included.
I’m spending this holiday season in the Pacific Northwest and am so excited to soak up all the winter veggies! After spending a few years in Mexico, one thing that I always miss are the winter squashes. There are so many delicious, creamy squashes that […]
When most people talk about Mexico it’s usually to discuss their recent vacation in one of the AMAZING beaches and how they drank cocktails all day under the hot sun. However, certain times of year Mexico can get a little chilly, contrary to the stereotype.
I live in Oaxaca, Mexico where today it’s pretty dreary weather to be honest. It’s the kind of weather that makes you want to stay inside and curl up with some blankets and hot coco…or wine!..Just me?
This cold weather calls for something cozy. Soup, chowder, chili. Any of those would be EXCELLENT for today’s weather. So using local ingredients, I whipped up a poblano chowder, which could also easily be blended into cream of poblano.
It turned out so creamy with just the right amount of chunkiness. It’s vegan but my husband had no idea and scarfed down a huge bowl. To get him to eat vegetables is a win in itself right there!
I wanted the chowder to have a bit of a smoke so I roasted the poblano peppers in the oven for about ten minutes each side until they were good and chard all around. This process could also be done on a stove top, but I prefer just to stick it in the oven and forget about it while the other ingredients cook on the stove.
This tasty chowder took me about 20 minutes to make and was just what I needed for the gloomy weather.
Pair with warm tortillas or crispy tostadas for an extra crunch.
Vegan Roasted Poblano and Corn Chowder
- 2 poblano peppers
- 1 can corn
- 2 potatoes diced
- 1 onion diced
- 2-3 cloves garlic minced
- 2-3 stalks celery
- 3 cups vegetable stock
- salt and pepper to taste
- Preheat oven to 400 and roast peppers on a lined baking sheet for about 10 minutes each side or until they are chard on all sides.
- Meanwhile, in a large pot saute potato, onion, celery and garlic until soften and onions are translucent.
- Once peppers are roasted, place in a ziplock bag and let cook for a few minutes until the skin can easily be peeled off.
- Dice peppers and add to veggie mix along with vegetable stock. Bring to a boil and then lower to simmer.
- After about 3 minutes add about one third of the mixture to a blender and blend until smooth. Adjust the one third depending on how chunky you prefer.
- Return blended mixture to pot and let simmer for another 5-10 minutes. Salt and pepper to taste. Enjoy!
The secret to eating healthy is planning ahead. PLAN. PLAN. PLAN. I do admit it can be challenging and I STILL struggle with planning out my meals but when I do everything runs SO much smoother and I’m unbelievably more productive. However, sometimes it’s just not gonna happen. On those days I like to stick to easy quick recipes that won’t take out hours of of my day to make. One of my favorite go-to’s is BBQ chickpea wraps.
Chickpeas? I know so surprising I’m eating these AGAIN (so good I can’t help myself!) but they really are a lifesaver. Personally I prefer to make them in my crockpot (more on that here!) because it’s so convenient and much cheaper than cans. But as long as they’re cook they’ll work for this recipe. Cooking them in a crockpot allows me to make a bunch at one time and use them for whatever throughout the week.
I recently posted these BBQ babies in a FB group because I just had to share how delicious and complete they made my dinner that night and I had so many responses I HAD to share them with my foodies.
Also I may have forgotten to mention but this is a TWO (yep 2!) ingredient recipe. All the extras are just whatever you prefer to add to your wrap, but only two required: chickpeas and BBQ sauce.
If you’re not a fan of BBQ feel free to add any other kind of sauce. I’m personally a BBQ addict and live for BBQ’s so anything with BBQ sauce has got me hooked.
In my post above I just ate them plain Jane with veggies and quinoa and it was still AMAZING. Honestly you can’t really screw up the simplicity of mother nature. Just douse your chickpeas in BBQ sauce and eat them however you want!
BBQ Chickpea Wraps
- 1 cup cooked chickpeas (I prefer this method)
- 1/4 cup BBQ sauce (or any other preferred sauce)
- tomato sliced
- cucumber sliced
- red onion sliced
- In a medium sauce pan roast chickpeas until lightly toasted on all sides. Be sure to move around every few minutes so they do not burn.
- Once chickpeas are toasted, stir in BBQ sauce until evenly coated.
- Assemble your wrap! Add chickpeas and all other veggies to wrap and enjoy! Tip: I prefer to wait a few minutes until the chickpeas have cooled so not to wilt the vegetables.
All Mexican food is essentially the same four ingredients rearranged and called something different. Quesadilla? Tortilla, cheese, salsa. Tacos? Tortilla, meat, salsa. Tostada? Fried tortilla, meat, salsa. Essentially they are all the same thing. But despite it’s simplicity, one of my favorite Mexican breakfasts is entomatadas.
Transitioning to a vegetarian or vegan diet can be a challenge for some because it requires eating different foods that what they are used to. Many new vegans complain about the lack of flavor in their new healthy food. That’s because their ‘flavor’ that they are used to is loads of oil and fat which healthy plant based food is lacking. My advise to you is to spice things up with spices instead of salt and fat, or specifically with salsa! (more…)
Beginning the journey on a vegetarian or vegan diet can be very challenging for some, especially if they have no idea where to start. In last week’s tofu recipe I mentioned that the number one thing that vegetarians/vegans are always asked is “Where do you […]