Vegetarians sometimes have a harder time putting together simple lunches than meat-eaters, especially when things like lunch meat exist. Charmington's in Baltimore - you know, the awesome café that hosts my favorite monthly lit reading and even welcomed the President of the United States in January (!!) - makes a plethora of amazing meatless lunch options. Their kale and avocado wrap is my favorite and I just had to recreate it. Grab these ingredients from a grocery store and make enough to last for the week. The following recipe makes one kale & avocado wrap.
Monday, June 22, 2015
Thursday, May 28, 2015
Apparently, migas is one of my new favorite things. I haven't really been exposed to them too much growing up (which, I'm sure to some of you out there is completely blasphemous). They are fairly easy to make and super-filling and delicious. You can add any veggies to it that you want, but I kept it fairly simple for this recipe. I used a recipe from Cookie & Kate (lovelovelove that blog) as a guide and this recipe makes enough for two large servings.
Tuesday, May 26, 2015
In lieu of a birthday cake this year, I baked my partner a strawberry rhubarb pie by request. I have never cooked with rhubarb before and was nervous because of the whole poisonous thing. Alas, it turned out deliciously and no one was poisoned! Success! This recipe makes one pie and was adapted from a great recipe from The Kitchn.
Thursday, April 16, 2015
Golden West Cafe in Baltimore has one of my all-time favorite dishes: the vegan Mental Salad. It is essentially a romaine salad topped with cold peanut butter sauce-covered noodles, carrots, scallions & sesame seeds. It is so delicious and I just had to replicate it! I needed a starting place, so I used a Table For Two recipe as a guide. My recipe was enough to feed two people dinner, plus a few days of leftovers (these noodles are perfect for leftovers, since they have to be chilled anyway). Enjoy!
Wednesday, February 18, 2015
Enchiladas are great for entertaining a few folks or for making on a Sunday and wrapping up a few for your lunch over the week. The best thing about this recipe is that you can toss in any extra vegetables or proteins that you have lying around. This recipe makes at least 12 enchiladas.