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Pozole, a beloved red chile and hominy stew, is traditionally made with pork. In this vegan version, small red beans are a compassionate alternative, providing a significant amount of fiber and protein without skimping on flavor.

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Mango Cucumber Salsa

Salsa from a jar is fine when time is tight, but when you can make something that tastes so delightfully light, bright, and fresh, why wouldn’t you? Sweet, succulent mango pairs beautifully with crisp cucumber,

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Portobello Pepper Fajitas

Have you ever stopped to ask what the difference is between a taco and a fajita? The terms “fajita” and “taco” are often used interchangeably, but apparently “fajitas” refers to a specific cut of meat.

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Lentil Sweet Potato Tacos

Tacos are the perfect vessel for so many ingredients – they’re not just for ground beef, lettuce, tomatoes and cheese anymore. From roasted veggies and grains, to rice and beans,

Zucchini and Corn Quesadillas

Order a quesadilla from most restaurants and you’ll get a glorified cheese sandwich, loaded with gobs of artery-blocking cheese and, if you’re lucky, maybe a spoonful of heart-healthy guacamole on the side.

Green Veggie Tacos

Roasted Veggie Tacos In the warmer weather, eating lighter and making things simple feels right.

Roasted Veggie Tacos

Have you ever stopped to ask what the difference is between a taco and a fajita? I was considering what to call this recipe “Veggie Fajitas” or “Veggie Tacos” and decided it was time to get schooled.

Mexican Lasagna

Paisanos, listen up: Lasagna is crossing the border into Mexico. A family favorite, Italian lasagna is typically layers of gooey cheese, tender noodles, and tomato sauce.