While Cinco de Mayo might be a highly Americanized holiday, here in Austin, we’ll take any excuse we can get to stuff things into tortillas. Here are a few of our favorite taco recipes that you should definitely make for your own veggie fiesta:
Sambal Salsa & Black Bean Tacos
Miso Maple Sweet Potato Tacos / Mango Habanero Black Bean Tacos
Black Bean Tacos with Zucchini Salsa / Mini Ceviche Tacos (veggie)
Sweet Potato Avocado Tacos / Migas Breakfast Tacos
Aaaannd to wash it all down, here’s a Jalapeño Margarita recipe:
Happy almost Cinco de Mayo (a.k.a, one of our favorite holidays of the year!). It’s time to break out the margaritas, chips & salsa and of course – eat tacos! Although if you’ve been reading this blog long, you know that Jack and I don’t need a holiday as an excuse to eat tacos.
These tacos are stuffed with grilled Sunshine Sweet Corn, poblano peppers, and crumbly cotija cheese. If your weather is nice this weekend, this recipe is a great excuse to break out your grill, if not you can grill these on a grill pan like I did.
Grill until your corn is charred – slice it off the cob, mix your filling together and stuff it all into a tortilla. This is so quick and easy. You can stop there or add a few slices of avocado and your favorite tomatillo salsa.
And don’t forget – you could win a $500 grocery giveaway courtesy of Florida Sunshine Sweet Corn. (Click here to enter). Also, you could receive 10 additional entries if you upload a corn husking, corn recipe or spring photo when you enter!
For more tips and recipes, click over to this helpful interactive guide to enjoying sweet corn!
It’s spring… which means I can’t help but bring home artichokes from the farmers market. They’re just SO pretty, although they take a bit of effort to clean and cook.
My first tip for fresh artichokes is to use them in a pretty simple way so you can really appreciate their delicate flavor after you’ve put in the time to prep them. Save your artichoke dip recipe for canned or jarred artichokes.
Tip number two: delegate artichoke-trimming to someone else in your family! The day I brought these home, my mom (who’s been staying with us lately), gave me a “what are you going to do with those” sort of look, right before I handed them to her to figure out. She made the artichokes while I made this sweet pesto. I put it all together with some leftover farro, chickpeas, feta and a handful of fresh herbs.
If you find yourself with leftover pesto, slather it on toast with a poached egg, or on a stacked veggie sandwich the next day.
Let me start out by saying: I’m not a cereal person. I’ve told this story before – my sister and I used to BEG my mom for all of the artificially colored sugary cereals with fun cartoon characters… sometimes she’d give in but always with the disclaimer “only if you actually eat it this time.” We would excitedly make this promise only to go home, have one bowl and never touch it again.
This granola, however – I’ll happily eat cereal-style. But with almond milk instead of regular milk because we all know that Almond Breeze is my go-to milk.
Amaranth is a new grain for me – you can google for it’s health benefits (i.e, just like quinoa, it’s a good source of plant-based protein), but I love it in this granola because it’s crunchy texture really holds up when it gets doused with almond milk and fruit. Soggy cereal is just not acceptable in my book (or, well, on my blog).
What I love about this breakfast is that it’s hearty and satisfying but also convenient for those days when you need a breakfast on the go. Make a big batch and keep it at your desk… or better yet, portion it out so to avoid snacky temptation because it’s so delicious and addictive!
I love matcha, you love matcha, we all love matcha… if you haven’t tried it yet, here are a few ideas to get you started!
Unlike steeped tea, matcha is made by grinding the entire tea leaf into a powder. Because you consume the whole leaf, it has approximately 10x more nutrients than regular green tea. We, of course, love it because it tastes good.
Matcha Mint Iced Tea / Matcha Coconut Ice Cream
Matcha White Chocolate Almond Butter Cups / Matcha White Hot Chocolate
Matcha Mango Smoothie / Matcha & Sweet Azuki Macarons
and some deliciousness from around the web:
Matcha Shortbread Cookies from Two Red Bowls
Mini Green Tea Chocolate No Bake Ice Box Cake from I am a Food Blog
Matcha Waffles from Edible Perspective
Vegan Green Tea Pancakes from Healthy Nibbles and Bits
Matcha Doughnut Glaze from Spoon Fork Bacon