When I was little, my mom would make semolina pudding on the weekends or when I was sick and decorate it with colorful little sugar hearts. So for me, there are special memories connected to warm breakfast puddings like this one.
I recently made these baked burritos for my uncle and omnivore cousins and was happy to see they liked them! My cousins, who aren’t really exposed to vegan food, said they wouldn’t even know these burritos are vegan! I actually got the idea for these from a Swedish friend of mine. She told me she’d make chimichangas and they sounded amazing, so when I got home, I researched recipes and looked for ways to make a vegan version of them. To come up with the recipe, I just thought of ingredients that would be good in burritos and since cheese is a vital part of chimichangas, I definitely wasn’t going to sacrifice that. So I came up with a filling made of brown rice, sweet potato, beans, corn, jalapeños and tomato sauce and served the chimichangas with guacamole and a salad on the side. The result was delicious and I could eat these vegan burritos every day! You can even take them to work the next day or eat them cold on the go. Ingredients: …
In the last few weeks, I have dramatically reduced my Nicecream consumption. Now that it’s a little bit colder, I am preferring oats for breakfast instead of the cooling Nicecream I ate during the summer.. However, I still like to eat it for dessert. 🙂 This green Nicecream is perfect for the afternoon – it wakes you up and gives you an extra energy boost for the rest of the day!
Ok guys, fall is slowly coming to an end, the nightly temperatures are dropping below zero and christmas decoration has hit the stores. But before we approach the colder season, I would like to give you one more fall recipe.
