I have been on a potato kick lately.
Sweet potatoes, yellow potatoes, red potatoes, purple potatoes....fried, baked, boiled, mashed...hashbrowns, fries, and pureed. ENDLESS VERSIONS AND COLORS AND SHAPES!
Part of the reason I have been part of the potato party was because I wanted to semi partake in the "potato challenge". The other reason is that I am Russian and I LOVE potatoes!!!
I wanted to make the ultimate potato casserole that was hearty, cheesy, creamy and used ...
The rain...the cold...the darkness.
Those things all scream "SOUP WEATHER" to me. I personally love soup. Whether its creamy and thick or light and brothy, full of veggies or just one delicious ingredient focus, the overall consensus for my stomach is the more soup the better. Although, the cold weather is icky it serves as the perfect reason to have more soup in your life.
Another reason I love soups in the winter is because I can pack in all those veggies. I value and care for my immune ...
Generally, this 3 week long party is filled with lots and lots of beer and lots of German food which are by tradition....anti-vegan.
I had hope that I would be able to recreate a traditional dish for Oktoberfest without the usual "cheats" of seitan or tempeh for meat.
With my luck, these delicious dumplings kept popping up on all my searched. The ingredients were extremely simple and the customization was endless so I knew I had to make it.
The main ingredients other than ...
After a delightful volunteer trip to Costa Rica, I am back and ready to be dry and not wet, do physical exercise instead of manual labor and of course COOK FOR MYSELF!! Although, I loved spending my days feeding monkeys, birds and pigs, I was SOOOOO over cleaning up bird, monkey and pig poop. HEHE!
The food in Costa Rica was very vegan friendly. I mean...you really can't go wrong with rice, beans and plantains. Plus.....all the bananas and papayas my stomach can handle!!! ...
Bananas are basically life for any vegan. They are versatile and packed full of nutrition.
Plantains....are bananas super hot and exotic cousin that is admired but no one really speaks to. What I mean is that they are really similar in shape and color but cooking with them is still new for most Americans.
My first encounter with plantains was at a Cuban restaurant where caramelized some yellow plantains with a side of black beans. SOOOOO FRICKEN GOOOD!!! I could have just eaten ...