After a week at The Ranch in Malibu I returned inspired to try and stick to a “vegan until dinner time” diet as well as eating a plant based diet one full day a week. My husband and son do not embrace my new found enthusiasm so the dinner I make on my vegan day needs to satisfy them as well….or maybe I should tell them to shove their opinions where the sun don’t shine considering that I’m the boss of the kitchen. But, OK fine, I’ll play nice. Here’s a wonderful Mexican flavored vegan dinner that requires very little time to prepare:
Here we are with October virtually behind us and only now will day time temperatures dip below 60. Yeah, yeah, yeah everyone around me loves it and I just feel like I’m being cheated out of that perfectly crisp New York weather. It’s just not natural to go apple picking in shorts people! Fall weather to me means new boots, outdoor running, good hair, and turkey chili. This is a recipe I can comfortably claim as a Flycakes original. I’ve tweaked and adjusted it over the years and honestly I barely even measure the ingredients anymore. It’s simple, healthy, delicious, makes your apartment smell like a spice market and yields so much you can freeze the leftovers for a night when you don’t feel like cooking.