We’ve been down this chili road before, here and here. Today we’re making a vegetarian chili with black beans for a long-time supporter of Taste of Yummy, who just so happens to be transitioning into a plant-based lifestyle. Over the years I’ve received tons of questions on how to transition into a plant-based lifestyle. Trust me, I speak from experience when I say it can have its challenging moments for sure, especially during the holiday season, and when traveling, but that can be said for any health-conscious omnivore am I right? Before I delve into how to make this cozy bowl of chili, here are two things you should keep…
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PUMPKIN FONIO WITH SPICED PECANS
Look at the ripples on this bowl of pumpkin fonio! Let’s talk about it. Have you ever had fonio before? What is it, you ask? Fonio is an ancient grain. It has a slightly nutty profile with a delicious palpable texture. You can eat it as a breakfast cereal or you can have it as a side dish. Stay tuned, I have a delicious curry recipe in store for you. Fonio is an excellent grain substitution. But why eat fonio over let’s say, oats. The answer to that question is: Because fonio is high in minerals and the last time I checked, the body composition is made up of 16…
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Pumpkin Chickpea Mushroom Stew
Let’s make some pumpkin stew because fall is here, although cooler temperatures are holding out while the days are getting shorter. Yesterday was 94 degrees and my summer garden is showing no signs of letting up on tomato production which is such a tease because once the first day of frost hits, they’ll all die. So sad. I look on the bright side, the fall transition has so much to look forward to like BRIGHT, BEAUTIFUL, FOILAGE and fall recipes that you’re sure to derive joy from. I love fall, I really do. It’s the season we nourish our souls with meals that express our gratitude and rejoice in each…
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ROASTED RED PEPPER SPREAD
Here’s my argument for you to make this insanely delicious roasted red pepper spread: 1. You’ll have a recipe for the excess red peppers from your Summer garden. 2. It’s perfect served alongside spelt crackers or pita chips. 3. Your taste buds will experience deliciously roasted peppers imbued with sweet accents of pomegranate molasses. 🙂 4. Face it, your book club dip can use an upgrade. Without further ado, enter Roasted Red Pepper Spread. This is what I conjured up. It fulfilled the criteria of a hearty “meaty” spread- it contains red peppers, toasted walnuts and a healthy dose of garlic. Let’s do it. What you’ll need: RED PEPPERS WALNUTS…
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COCONUT BABY BELLA MUSHROOMS
It’s June! Summer is here, pretty definitively. My neighborhood is covered in green lush, the atmosphere is filled with humidity- haze, and my gecko neighbor insists on crossing my path as I perform my daily sunbathing ritual on the deck, we’re so connected. <3 Aah, summer is here again! So what’s on the menu this Friday? Right. You guessed it, COCONUT BABY BELLA MUSHROOMS coated in a crispy layer of chickpea crumbs rolled in coconut flakes kissed with a burst of cherry jam. Yes, chickpea crumbs are a thing more on that later. The star of this recipe is the baby Bella mushrooms obviously -they come packaged in a little container and they taste amazing. Yes,…
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HERB ROASTED CHICKPEAS
<<Protein, please>> Enter: herb roasted chickpeas covered in herbs and spice and everything nice. A healthy snack should be comprised of ambition, creativity and more importantly, simplicity. Here’s one way to do just that. This savory snack is completely un-elaborate, containing only one main ingredient: CHICKPEAS. To begin, drain and rinse your chickpeas. Place chickpeas in a medium bowl. Add oil, Italian herb seasoning, garlic powder and sea salt. Give the mixture a good toss to evenly distribute and coat each chickpea, leave no chickpea unturned. Place in the oven. Here’s the fun part, as you impatiently watch the baking process with your face pressed against the glass, the chickpeas will burst and…
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SOULFUL VEGAN CORNBREAD
Happy New Year! Happy Spring! Happy Saturday! Remember me, Tonya?! The blogger who on occasion abandons her blog and desperately misses it only to return with sentiments of, “I missed my blog.” 😩 Well, I’m back!! I have recipes to share and stories to tell, but first, can we talk about this winter meets spring situation? Contrary to the calendar, I have 4-6 inches of snow on my front lawn. So in other words, we’re still in cornbread season. With that said, let me tell you what this cornbread IS NOT: 🚫 cornmeal 🚫 eggs 🚫 gluten Yes, you can still have cornbread just like grandma used to make without adding GMO grain, animal products, and…
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COZY CHICKPEA SOUP
Cozy chickpea soup! You’re gonna be happy where this conversation is going. Cozy dark times are here again my friends and today, we’ll make this tasty chickpea soup to remind us of warmer months. pictures are worth a thousand words, therein lies the conversation. Grab your spoon and dive in. COZY CHICKPEA SOUP Print Prep time 10 mins Cook time 4 hours Total time 4 hours 10 mins Author: Taste of Yummy Serves: 6-8 servings Ingredients 1 tablespoon grapeseed oil ½ large onion, diced 1 medium red pepper, diced 1 medium green pepper, diced 3 garlic cloves minced 3 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon…
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BUTTERNUT SQUASH DOUGHNUT HOLES WITH COCONUT GLAZE
These 👆🏽butternut squash donut holes covered in a coconut glaze, beyond happened this week. I’m on a butternut squash coconut glaze collaboration kick. First, it was this butternut squash cake with a coconut buttercream frosting. and now these doughnut holes. I say we finish the week the same way we began it, on a sweet note with an autumn- harvest glow. Since today is Friday and were hours away from the weekend, let’s do this quickly. Heat up the oil over medium heat. Mix your ingredients. Drop doughnut batter into the hot oil. Drain doughnuts on a paper towel. Prepare the coconut glaze. Pour the glaze over the doughnut holes. Just. Like.…
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BUTTERNUT SQUASH CAKE WITH COCONUT FROSTING
SURPRISE!!!! 🎈🎊🎉 Today I’m teaming up with a group of food bloggers to throw the super talented Jocelyn over at GRANDBABY CAKES a virtual baby shower. Jocelyn and her husband will be welcoming their sweet baby cake this winter. As you can see from the cake topper, she’s expecting a Princess. I was so excited to be asked to participate in her #babycake4babycakes themed baby shower. Although I’ve never met Jocelyn, I’m a long time follower of her blog and the proud owner of her cookbook titled GRANDBABY CAKES. Jocelyn is a phenomenal baker so when I say I was intimated by the thought of having to bake; I cringed with enthusiasm. In…
