Tacos are one of my favorite foods. They’re basically just mini, easier-to-eat burritos, and for someone who 1) loves burritos and 2) does not enjoy needing a plan of attack for dinner, that’s an ideal combination.
But whenever I tell people that, their first question is inevitably, “But what do you even put in them!?” The short answer to that question is: “Whatever I damn well please.” But today, more specifically, it’s black beans and roasted sweet potatoes.
I don’t know why, but soup is one of those foods that goes with a certain kind of weather in my mind. When it’s cold, rainy, dark, or just generally gross outside, dumping a bunch of veggies in a pot full of broth becomes about a hundred times more appetizing.
Fortunately, we’re finally getting to the point in the year where “soup weather” days are few and far between. But considering that it’s been in the 30s the past few days (during the first week of spring, no less), giant bowls of soup still feel necessary.
I tend to be very impatient when it comes to breakfast. As much as I’d love to be one of those people who wakes up and makes pancakes or waffles or veggie scrambles on a daily basis, I usually refuse to spend more than the 2 minutes it takes to microwave a bowl of oatmeal.
In the case of this French toast, though, the 45 minutes it takes to bake are well worth it.
Although this one is still less than a month old, my interest in vegan food blogs is nothing new. I used to scroll through them in the mornings like other people read the paper, and was always up to try new foods and recipes.
That’s why when I first heard the term “Buddha Bowl,” I was intrigued. Virtually every blogger I followed was talking about them, and they sounded fancy and somehow very mellow.
Can we just all agree that roasting is hands-down the best way to prepare any vegetable? I mean, popping them in the microwave is the easiest, so I don’t blame anyone for doing that when hunger is the main concern, but as far as taste goes, roasting wins every time.
So if you mistakenly think that you “don’t like broccoli,” go ahead and preheat your oven to 425 before you read any further.
Whoever invented the burrito bowl is, in my humble opinion, a genius.
I mean, so is the person who invented the regular burrito — but for those of us who struggle to eat them without ending up with a lap (or hair) full of rice, the bowl is a real lifesaver. Plus, they’re extremely easy to make and you can add whatever toppings you want without worrying about breaking your tortilla.