a veg life

(posted by Emily) It's that time of year again..... The time where I don't really have a lot of great food ideas, and the lunches and dinners we are eating get a little repetitive. So, it's time to get back on Pinterest and revisit a few great recipes we haven't made in a while! Most of these make enough for leftovers, too, which is awesome! Black Bean and Avocado Enchiladas via Brazilian Beans and Rice via Vegan Lasagna via Curried Tempeh Lettuce Wraps via Falafel Bowls (adapted from this recipe ) Jennie's White Beans and Greens Soup via Black Bean, Sweet Potato, and Quinoa Stuffed Bell Peppers via Mango and Avocado Summer Rolls via Have you tried any of these before? Looking forward to trying something new? Let us know what you think! --E&R

(posted by Emily) One of the best parts of my job here in LA has been learning more about the Hispanic culture. The kids and parents at my school take so much pride in their heritage, and it has been fun to learn about their food, traditions, and values. The moms would help out with lunch everyday have become great friends, and they are always sure to encourage me to step out of my comfort zone. When Rick and I made tamales in the fall, they were so proud of us--hilarious, and endearing. One mom in particular has been very supportive of our love of food, always buying kale chips from REfoods, and bringing in food items she thinks we would like to try. On Friday, she showed up to school with a bag of nopal or prickly pear cactus pads and was sharing with everyone. I was excited to try something new, and got 4 pads to take home. I have known about eating nopales for a while, having first seen something about grilling them on a Man vs. Wild-type TV show. We've gotten a few a...

(posted by Emily) I hope you all had a great weekend! Rick and I enjoyed our time off with a little DIY and a fun Super Bowl party with friends. When we were deciding what to bring, Rick requested a taco or layer dip. We used to eat taco at my Grandma's house all the time, so I called my resident expert, Amy, for some tips. This is what I put together and it was definitely a hit! We're pretty sure that most of the guests had no idea the dip was vegan, either :) Thanks to Jaime and Bec for hosting! Layer 1 : Black beans (cooked in the rice cooker with bay leaves, thyme, and a splash of vinegar) pureed with some veggie broth until smooth.    Layer 2 : Trader Joe's vegan cream cheese , mixed with taco seasonings. I used chili powder, paprika, cumin, black pepper, and oregano until I got the flavor I was looking for. Layer 3 : A jar of Trader Joe's Roasted Garlic Salsa . For some reason, everything with roasted garlic is my go-to at TJs. They make an awes...