Veggie-Loaded Kitchen Sink Tacos — A quick and healthy taco recipe that is packed full of flavor and toppings! A family dinner every one is sure to love!
Holy hump day friends.
So I’ve been just slightly ready to tear my face off over this little blog of mine for the past week, after it somehow was targeted for an attack. An attack? I’m flattered, but leave me and my blueberry whoopie pies alone.
BUT after many complaints, convos, and $$$, I’m back bitches!
Cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. Try not to go to the store to buy anything new. Give tips on how to make a healthy dish out of whatever you have on-hand.
AKA what I do at least 2 or three times a week..every week.
Vegan Tempeh Mushroom Bourguignon — A classic French dinner recipe made meat and alcohol free! A stew of tempeh, mushrooms, and carrots simmered in a rich sauce made with grape juice!
By posting this recipe, I am entering my recipe into the Taste the Mighty Concord Welch’s Recipe Contest, a sponsored recipe contest in which I am eligible to win prizes. I was not compensated for my time.
March can get to being spring any time now. It was 8 degrees here on Saturday. EIGHT. Seriously?!
I’ve never wanted a zero in my life more than right now…
But I try to be a pretty positive person most of the time, so at least this chilly straight up freezing weather gave me a chance to channel my inner Julia Child and break out my favorite kitchen tool in the ever growing kitchen artillery — da’ dutch oven.
…or leoven dutch if I’m working on my Ms. Child impression, but there’s no wine in this recipe so let’s not get too carried away here now…