Maybe you are starting to make Meat-Free Mondays a regular at your dining table. Or maybe you are one-half of a vegetarian/meat-eating couple. As a vegetarian, I want more adventurous dishes, and my partner wanted meat. So over time, we have started cooking meals that are what I call "meat adaptable."
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Yes, buying almond milk at the store is oh-so-convenient… but it's not nearly as yummy or good for you!And if you want it to be REALLY tasty make it with coconut water instead of plain water (if coconut water isn't your thing, you can always use plain water and this still tastes good).
This is my Crock Pot Tomato Sauce. I adapted it from a recipe I saw online somewhere forever ago. My nearly three-year-old daughter loves it and it's hearty enough that my carnivorous hubby-to-be doesn't notice when it doesn't have meat. But you can totally add meat to it later, especially if cooking for vegans, vegetarians, and omnivores alike. And it is SUPER easy!
Like most people, I have a serious weakness for sweets. Brownies, cakes, cookies, candy bars… if it's got chocolate in it, I probably want it. We all know the various reasons why you should limit how much sugar you consume (heart disease, zits, etc.) So we come up with life hacks to limit ourselves. Here's mine: I only let myself eat baked goods that I make.
Now, most people are used to grandma sitting over a stove making strawberry jam in jars covered with gingham fabric. I really didn't want that. Looking online, I discovered something amazing about jam… alcohol makes it better! Strawberry Margarita Jam, Peach Fondue Jam, Black Forest Jam: you better believe I make the best jam going!
Because rice and beans is, in my opinion, a staple of a whole-foods vegan diet, I'd like to share with my homies another variation that, while not Megan-simple, is still delicious and will still please everyone — and it also happens to be pretty healthy. So here we have: Rainbow Brite rice and beans.