March 4th, 2017
Roxanne Holland
This is the first of two consecutive posts on bowls. They turned out really well and are extremely satisfying. You can, of course, try different veggies suited to your individual taste.
It is good both hot and cold and keeps in the refrigerator for a few days.
ENJOY!
February 16th, 2017
Roxanne Holland
Until this recipe I had never cooked with pearl onions. They are a bit of effort to remove the skins but can come off rather quickly with this method.
- Slice off ends and place pearl onions in boiling or hot water and then cool. The skins should easily peel off.
My friend had some leftover fresh herbs that I used to season the onions. I just used the entire stalk of herb and then removed before serving. If you prefer, you can chop the herbs before cooking and leave in the dish.
ENJOY!
January 27th, 2017
Roxanne Holland
I am so thankful to live in Southern California. Beyond the beautiful weather and beaches is how the Spanish influence has helped to shape the state.
In addition to their dedication to family and friends the Mexican culture also introduced us to amazing foods. Thanks to Soyrizo and avocados, veganizing Mexican favorites is simple.
As a note there are varying degrees of spiciness in different brands of Soyrizo. I have found the best and mildest to be from El Burrito. In addition to being Vegan it is also Organic, Gluten Free, Non-GMO and contains no preservatives.
Click here for a store locator. It is also available through Amazon but is currently out of stock.
ENJOY!