Holy cow, guys, this is the real deal! The movie theater nachos of your youth? This is it, right here, and it was lovingly imagined by Doesn’t Taste Like Chicken. As you can see, Astrid is eating it all up, and loving every bite! What’s more, it’s gooey and stretchy, which delivers an authentic experience with none of the dairy.
We’re having enchiladas tonight, one of my favorites. Hooray! The secret to rockin’ enchiladas is to make your own sauce (and PLEASE, dont use tomatoes!), and with only four main ingredients, enchilada sauce is a lot simpler than you might think. Fill your enchiladas with veggies, cheese, shredded meat, or some combination of the three. The sauce is entirely vegan and pareve, so live it up (there’d even a gluten free option!)! Want to know more? Well, read on… Continue reading
In New York City, people are familiar with arepas from street fairs, where they’re grilled and served with a thick slice of mozzarella cheese. In other parts of the country, I’ve learned they go virtually unknown! Most people describe them as being like corn bread, but it’s not exactly like that…think of them more like a baked polenta cake that tastes like a corn tortilla. I had mine last night stuffed with cheese and avocado, topped with tomatillo salsa. Delicious! There are literally three ingredients for a basic arepa: Continue reading
Nobody freaked out when I served them, so that’s a plus.
1 ripe medium banana
1 large egg
2 tablespoons flour or instant baby cereal
1/4 teaspoon baking powder
1/4 teaspoon vanilla extract
Pinch of salt
About a tablespoon mini chocolate chips (optional)
1) Smash banana with a fork and beat in egg. Add salt, vanilla, baking powder, and flour. Stir to combine.
2) pour about 2 – 3 tablespoons full of batter onto a hot, lightly greased skillet over medium heat (make them as big as you like). If using chocolate chips, sprinkle the top with about a teaspoon or so. Flip when bottom is brown and cook until done.