YUM!
This soup is a spectacular dish and great hot or cold. I am always looking for a reason to eat soup 365 days a year so I try it at both temperatures.
Broccoli is rich in both antioxidants and Vitamin C plus it is a great source of fiber, Vitamin K, iron, and potassium! This creamy version will have you coming back for a second helping!
The chunks of potatoes and crunchy broccoli make this soup super satisfying with no need for bread or crackers.
ENJOY!
I woke up this morning craving chips and salsa! Mexican food, yes, please! Although it was too early for a margarita or a Corona, my tastebuds went into overdrive and I started digging through my pantry.
For those of us north of Tijuana, our version of Mexican food has been slightly altered.
In this recipe, you can opt to use another vegetable, besides the zucchini. Perhaps sweet potatoes or finely diced cauliflower.
ENJOY!
NOTE: This can be made up to a day ahead and stored in the refrigerator before baking.
Oh My! These turned out seriously fantastic. I recommend pairing the tacos with the Avocado Crema because it goes so well with the baked cauliflower.
These really don’t take too long and you can go from prep to oven-ready in 30 minutes’ time. There should be leftovers for the next day or if you don’t want too many corn tortillas, simply toss the cauliflower, crema, refried beans, and vegan cheese with some arugula and fresh tomatoes.
Hi, I'm Roxanne.
Thanks for stopping by and welcome to my site.
My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.
Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.
XOXO
