It’s still cold outside and my body has been craving carbs! I know the salad days are ahead so why not enjoy more starch while it’s still sweater and sweats weather?

This is a quick and easy-to-make dinner; you can opt to use other veggies instead of the zucchini and summer squash. I would, however, recommend keeping the tomatoes in the dish because it gives it a bit more punch.

You can easily double this recipe, but I would recommend using only 1 cup of vegan sour cream.

ENJOY!

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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.

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It is a cold day here in Southern California, a brisk 60 degrees! Time for soup. But, to be perfectly honest, every day is a great day for soup.

This comes together rather quickly 1 hour, tops, including cook time. Use your imagination for whatever you want to use as toppings….vegan sour cream, avocado, tortilla strips, fresh cilantro, or all of the above!

An extra added taste is a squeeze of fresh lime juice. YUM!

ENJOY!

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About Me

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

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