Friends, we know mangoes are SO good it’s challenging not to devour them all right off the cutting board. But take it from a fellow mango enthusiast: This time it’s worth letting them make it to the blender. You’re going to want a batch of this bright,…
Friends, we know mangoes are SO good it’s challenging not to devour them all right off the cutting board. But take it from a fellow mango enthusiast: This time it’s worth letting them make it to the blender. You’re going to want a batch of this bright, naturally sweet turmeric mango vinaigrette around for a salad recipe coming tomorrow!
Grab your blender and 9 ingredients (mostly pantry staples) and let’s do this!
This dressing is as simple as blending and enjoying!
What started as a copycat Crunchwrap recipe turned into the ULTIMATE vegan burrito (and we’re not mad about it!). We left the fancy folding to the pros and focused on the flavors — and the result is even better!
These real-deal burritos are crun…
What started as a copycat Crunchwrap recipe turned into the ULTIMATE vegan burrito (and we’re not mad about it!). We left the fancy folding to the pros and focused on the flavors — and the result is even better!
These real-deal burritos are crunchy yet soft, fresh yet creamy, MEGA flavorful, and will bring you right back to your favorite drive-through moments. Just 10 ingredients and 30 minutes stand in your way.
We’ve searched far and wide for a taco seasoning that’s perfectly smoky, savory, flavorful, and made with recognizable ingredients. In this search, we’ve felt like Goldilocks! Some were too sweet, some too salty, until we gave up and decided to make a …
We’ve searched far and wide for a taco seasoning that’s perfectly smoky, savory, flavorful, and made with recognizable ingredients. In this search, we’ve felt like Goldilocks! Some were too sweet, some too salty, until we gave up and decided to make a homemade version. And it was just right!
Here she is, our new favorite DIY taco seasoning, ready to be the star of your next taco Tuesday (or spice up your favorite protein or potatoes)!
I’m a soup all-year-round type of gal and when that soup is made with just a few inexpensive ingredients and takes less than 30 minutes to make you know it’s going in my regular rotation. This super simple Pinto Bean Soup is a southwest version of our viral Rosemary Garlic White Bean Soup, and it’s every bit as easy and delicious. Plus, you can go wild with the toppings to make it more fun!
What’s in Pinto Bean Soup?
This incredibly simple soup only needs eight simple ingredients, most of which are pantry staples. Here’s what you’ll need to make pinto bean soup:
Garlic and Olive Oil: The soup starts by sautéing minced garlic in oil to create a deep savory base flavor.
Canned Pinto Beans: The bulk of the pinto bean soup is, surprise-surprise, pinto beans! We use a combination of whole beans and puréed beans to create both a creamy texture and something to sink your teeth into.
Spices: We used a simple mix of chili powder, cumin, oregano, and cayenne pepper to season this soup, but you could get creative and use your own seasoning blend if you prefer!
Vegetable broth: Vegetable broth adds volume, flavor, and salt to this soup. We use Better Than Bouillon to make our vegetable broth, which is very flavorful and contains a decent amount of salt. If you’re using a less flavorful broth your soup won’t be quite as scrumptious. If you’re using a low-sodium broth you may find that you need to add a little salt to your soup at the end to help make the flavors pop.
Is This Soup Spicy?
This soup can be made spicy OR mild. If the chili powder you use is spicy, your soup will be spicy. I used McCormmick’s chili powder, which is very mild, so I also added a pinch of cayenne pepper to the soup. It’s not enough cayenne to really make it hot, it just adds a little dimension. If you prefer a spicy soup you can use a spicy chili powder or add more cayenne.
What Else Can I add?
Soups like this are fun because they’re a blank slate for making your own creation. Here are some other fun ingredients that you could add to your soup:
Jalapeños (dice and sauté with garlic)
Canned diced green chiles (either leave diced or purée with the beans)
Fire roasted diced tomatoes (either leave diced or purée with the beans)
Much like chili, this soup is great with all sorts of fun toppings! So scan your fridge and pantry and add some more flavor, color, and texture to your bowl. Here are some topping ideas for this pinto bean soup:
Pour 1 can of the pinto beans (with the liquid from the can) into a blender and purée until smooth. Set the puréed beans aside.
Mince the garlic and add it to a soup pot with the olive oil. Sauté over medium heat for about one minute.
Add the chili powder, cumin, oregano, and cayenne pepper to the pot and continue to sauté with the garlic for one minute more.
Drain the remaining 2 cans of pinto beans, then add them to the pot, along with the puréed beans and vegetable broth. Stir to combine.
Turn the heat up to medium-high and bring the soup up to a boil. Once boiling, reduce the heat slightly and let the soup simmer (without a lid) for 15 minutes. The soup will thicken slightly and the flavors will deepen as it simmers.
After simmering for 15 minutes, the beans should be extra soft. Use the back of a large cooking spoon to smash more of the beans and thicken the soup further.
Taste the soup and adjust the salt or seasonings to your liking. Serve hot with your favorite toppings!
*We use Better Than Bouillion to make our broth, which has a deep flavor and contains a decent amount of sodium. If you’re using a less flavorful broth, your soup will be less flavorful and you may want to increase the spices. If using a lower sodium broth, you may want to add some salt at the end to help the flavors pop.
Pour one 15oz. can of pinto beans (with the liquid from the can) into a blender and purée until smooth (you may still see some small pieces of skin, that’s okay).
Mince four cloves of garlic and add them to a soup pot with 2 Tbsp olive oil. Sauté the garlic over medium heat for about one minute or just until the garlic becomes really fragrant (don’t let it burn).
Add ½ tsp chili powder, ¼ tsp cumin, ¼ tsp oregano, and ⅛ tsp cayenne pepper to the pot. Sauté with the garlic for about one minute more.
Drain the remaining two 15oz. cans of pinto beans. Add the drained whole beans and the puréed beans to the soup pot.
Add two cups of vegetable broth to the pot and stir to combine. Turn the heat up to medium-high to bring the soup up to a boil. Once boiling, turn the heat down slightly and let the soup simmer for 15 minutes (no lid). The soup will thicken slightly as it simmers and the flavors will deepen.
After simmering for 15 minutes, the beans should be quite a bit softer. Use the back of a cooking spoon to smash a few more of the beans to thicken the soup even more. Give the soup a taste and adjust the salt or any other seasoning to your liking.
Serve the soup hot with your favorite toppings!
I particularly like sour cream because it makes the soup extra creamy and adds a light, bright flavor! What is your favorite topping?
If you’ve ever felt left out by the lack of quality vegan options at a BBQ, consider those days over! Introducing the smoky, sweet, spicy flavors of BBQ in a sweet potato chickpea taco with cabbage, lime, and chipotle crema. It’s a plant-based wi…
If you’ve ever felt left out by the lack of quality vegan options at a BBQ, consider those days over! Introducing the smoky, sweet, spicy flavors of BBQ in a sweet potato chickpea taco with cabbage, lime, and chipotle crema. It’s a plant-based winner worthy of sharing with friends!
Satisfying, nourishing, and ready in just 30 minutes! Grab your tortillas — let’s make tacos!
These tacos begin with roasting chickpeasandcubed sweet potatoes in a BBQ-inspired spice mixture of smoked paprika, garlic powder, chili powder, maple syrup, salt, pepper, and optional cayenne!
Our original 5-Minute Nacho Cheese Sauce has been a reader favorite for years, but the traditional cheese sauce method using a flour and butter roux can be a bit tricky for new cooks. But everyone deserves to have a ooey-gooey cheese sauce, even if you’re new in the kitchen. 😉 So here’s a super simple no-roux nacho cheese sauce that only requires a few simple ingredients and is guaranteed to bee smooth and delicious every time. Promise!
The Science of Cheese Sauces
Cheese sauces can be tricky for new cooks because the fat in cheese and the water in milk tend to repel each other, making it difficult for them to melt together into a smooth sauce. To get around this oil and water conundrum you can do two things: use an emulsifier (a molecule that attracts both water and oil) or use a milk product with very little water content so the fat isn’t repelled.
Traditional cheese sauces use a mix of flour and butter that act as the emulsifier, but this technique can be a little tricky. For this nacho cheese sauce recipe, we just eliminate most of the water to begin with by using evaporated milk instead of whole milk. The fat and proteins in the evaporated milk combine seamlessly with the fat in the cheese, making a smooth and creamy sauce with no special tricks needed!
Do I Have to Use Evaporated Milk?
The low water content of the evaporated milk is what allows the cheese to melt into the sauce smoothly without using an emulsifier. Another low-water option to use in place of the evaporated milk is heavy cream, although that will create an extremely rich cheese sauce. Regular milk is far too watery and will not work for the method presented below. Instead, in order to make nacho cheese with milk you’ll need to use the technique used in our 5-Minute Nacho Cheese Sauce.
What Kind of Cheese Is Best for Nacho Cheese
Sharp cheddar gets my vote for nacho cheese. It melts smoothly without being stringy, while having a nice flavorful punch. You can use mild or medium cheddar if you prefer, but the flavor will be a bit blander. Monterey jack and pepper jack also melt really well into sauces and make a great white nacho cheese sauce.
And ALWAYS buy block cheese and shred it yourself for cheese sauces rather than buying pre-shredded cheese, which is coated in anti-caking agents and will not melt as smoothly.
How to Serve Nacho Cheese
On nachos, of course! But you can also use this thick and smooth cheese sauce on many other dishes. Dry pouring it over vegetables (like broccoli or asparagus), bowl meals, mashed, roasted, or baked potatoes, or even pasta for a quick mac and cheese dupe!
Can It Be Reheated?
One of the other benefits of using evaporated milk is that it makes this cheese sauce very stable. This sauce reheats well over low heat without separating (just don’t over heat it or the cheese will break!). You can also keep it warm for parties using the low setting on a slow cooker.
Add the evaporated milk and chili powder to a sauce pot and heat over medium. Allow the evaporated milk to come up to a simmer.
Reduce the heat to low and start adding the shredded cheese, one handful at a time, stirring it in until fully melted before adding another handful. Continue until all of the cheese has been melted into the sauce.
Add the pickled jalapeño brine and stir to combine. Give the nacho cheese a taste and add a pinch of salt, if needed. Enjoy the cheese poured over your favorite foods!
Start by shredding an 8 oz. block of sharp cheddar cheese. Using block cheese that you shred yourself instead of pre-shredded cheese makes a much better sauce.
Add one cup of evaporated milk to a sauce pot along with ¼ tsp chili powder. Heat and stir over medium-high until it comes to a simmer.
When it reaches a simmer, turn the heat down to low. Begin adding the shredded cheese, one handful at a time, stirring it in until completely melted before adding the next handful.
Continue adding cheese until it has all been added to the sauce. Finally, stir in 1 Tbsp brine from pickled jalapeños. Give the cheese a taste and add a pinch of salt, if needed.
Pour your nacho cheese sauce over a plate of chips, your favorite vegetables, or just about anything. Cheese makes everything better. :P
We have tacos almost every week, thank you Taco Tuesday! But there really is no bad day to eat tacos. A few of our favorites include: ground beef tacos, cauliflower tacos, black bean tacos, shrimp tacos, and steak tacos. These Fish Tacos are also a cro…
We have tacos almost every week, thank you Taco Tuesday! But there really is no bad day to eat tacos. A few of our favorites include: ground beef tacos, cauliflower tacos, black bean tacos, shrimp tacos, and steak tacos. These Fish Tacos are also a crowd pleaser. They only take 30 minutes to make and…
Sometimes recipes surprise me. The concept for this southwest tofu scramble had been in the back of my head for a while, but I kept putting it off because, to be honest, it didn’t sound very exciting. But then I finally tried it this weekend I was pretty blown away by how good it tasted despite being incredible fast to make. And then when I realized how many different ways you could serve it, this tofu scramble instantly became a new favorite. 🙌
What is a Tofu Scramble?
If you’re a tofu newbie, a tofu scramble is simply crumbled tofu that looks a bit like scrambled eggs (but vegan!) and has whatever flavorful add-ins you like. The best part about this scramble is that you don’t have to press the tofu like you do with many other tofu recipes, so the overall process is super fast from start to finish. Today we went with a simple southwest flavor profile for the seasonings and add-ins, but you can switch it up to include whatever you want!
For this tofu scramble you’ll need these ingredients:
Firm or extra-firm tofu: firm tofu is soft enough to crumble, but strong enough to hold that scrambled egg-like shape.
Spices: tofu has almost no flavor on its own, so we added a hefty dose of spices to flavor up the skillet. We also used a little turmeric to give the tofu a bright yellow color, similar to that of scrambled eggs (that’s optional).
Diced tomatoes with green chiles: the diced tomatoes with green chiles add both heat and acidity to the dish which really make the flavors pop! If you can’t find diced tomatoes with green chiles (like Rotel), you can use one can of plain diced tomatoes (drained) and one small can of diced green chiles.
Green onion: a little fresh green onion on top adds a final punch of freshness to the scramble that really rounds out the flavor. Definitely don’t skip the green onion at the end because it takes the dish to the next level!
What Else Can I Add?
This easy tofu scramble is just begging to be customized with whatever leftovers you might have in your fridge. Try adding some jalapeño, fresh or pickled onion, maybe some black beans, diced bell pepper or zucchini, or even avocado. The sky’s the limit!
How to Serve Tofu Scramble
My favorite thing about this tofu scramble is all the different ways you can serve it. You can serve it on a plate with traditional breakfast sides (as you would scrambled eggs), serve it over toast, roll it up into a tortilla with cheese for a breakfast burrito, or serve it over tortilla chips like nachos! The nachos were my absolute favorite. I couldn’t stop eating them after the photo shoot. 😆
Storing Leftovers
The leftovers of this tofu scramble hold up pretty well, so if you’re cooking just for yourself you’ll definitely have a little leftover for you next meal or two! Just pop the tofu scramble into a resealable food storage container and refrigerate until ready to eat. You can reheat it quickly in the microwave,
Remove the tofu from the package and drain the excess liquid (no need to press the tofu). Place the tofu in a bowl and use your hands to break it into crumbles.
In a small bowl, combine the turmeric, cumin, chili powder, garlic powder, salt, and pepper.
Sprinkle the spice mix over the crumbled tofu and then gently stir until the tofu is evenly coated in spices.
Heat a large non-stick skillet over medium heat. Add the cooking oil to the skillet, swirl to coat the surface, then add the tofu.
Cook the tofu for about five minutes, stirring occasionally, or until heated through. The color of the turmeric will brighten as it cooks.
Drain the canned tomatoes well, then add them to the skillet. Stir to combine, then cook another five minutes or until heated through.
Taste the tofu and adjust the seasonings to your liking. Sprinkle the sliced green onions over top, then serve.
How to Make Southwest Tofu Scramble – Step by Step Photos
Drain one 14oz. package of firm or extra-firm tofu, then place it in a bowl and break it apart into crumbles with your hands. There is no need to press the tofu first.
In a small bowl, combine 1 tsp turmeric (optional for color), ½ tsp cumin, ¼ tsp chili powder, ¼ tsp garlic powder, ½ tsp salt, and ¼ tsp freshly cracked pepper. Stir until the spices are evenly combined.
Sprinkle the seasoning over the crumbled tofu.
Gently stir the tofu until it is evenly coated with seasoning. The color of the turmeric will not be very bright at this point, but the color will pop once heat is applied.
Heat one tablespoon of cooking oil in a non-stick skillet over medium heat. Once hot, add the tofu. Cook over medium heat, stirring occasionally, for about five minutes or until heated through.
Drain one 10oz. can of diced tomatoes with green chiles, then add it to the skillet with the tofu.
Stir and cook the tomatoes and tofu until heated through and any excess liquid has evaporated. Top with sliced fresh green onions and serve!
My favorite way to eat this tofu scramble is on tortilla chips with a little shredded cheese on top. 😋
Tacos are always a favorite weeknight dinner. We love making fun tacos like cauliflower chickpea tacos, steak tacos, turkey tacos, sweet potato tacos, and more BUT you can’t go wrong with traditional Ground Beef Tacos. They are a classic and this…
Tacos are always a favorite weeknight dinner. We love making fun tacos like cauliflower chickpea tacos, steak tacos, turkey tacos, sweet potato tacos, and more BUT you can’t go wrong with traditional Ground Beef Tacos. They are a classic and this is the BEST ground beef taco recipe. The taco meat is spiced with homemade…
This Black Bean Quinoa Enchilada Bake is in my top 5 favorite meals of all time and my family loves it too, even my kids! You HAVE to try it. I know it will become a favorite at your house too. It is always a crowd pleaser. You get all of the delicious…
This Black Bean Quinoa Enchilada Bake is in my top 5 favorite meals of all time and my family loves it too, even my kids! You HAVE to try it. I know it will become a favorite at your house too. It is always a crowd pleaser. You get all of the delicious flavors of…