Vegetarian Whole Foods Made Simple
These vegetarian black bean breakfast enchiladas make a hearty, stick-to-your-ribs weekend breakfast! I hope you had a lovely weekend. What did you do? A little breakfast? A little biking? A little brewery action? We rarely go out for breakfast at the moment, our little nugget …
This ridiculously easy spicy quinoa bean salad is perfect for Summer! I don’t know about you, but I’m always a little flummoxed when asked to bring a “dish to pass” to a social gathering. I overthink it. I scan pinterest looking for a showstopping recipe, …
These rich whole wheat Mexican Chocolate Cherry Brownies are spiced with cayenne and cinnamon, and dotted with tart cherries.
Here we go again, I know, I am always touting my latest baked good as my new obsession, or the BEST THING EVER, and these Mexican Cherry Brownies are no exception. They are my latest obsession, and they are also probably the best thing ever. Truthfully, I wanted to leave you all with something really special, because Emma’s Little Kitchen will be taking a little break for the next couple of weeks as we set up home in Houston. So let’s talk about why these Mexican Cherry Brownies are so special.
Whole Wheat- I try to avoid eating refined grains, even when baking. This recipe uses whole wheat pastry flour making them 100% whole grain- aces!
Rich Chocolatey Goodness- These babies are rich, just how I like my chocolate bakes to be. One brownie and you will be totally satisfied, promise!
Mexican Factor- A pinch of cayenne and a generous sprinkle of cinnamon kick theses brownies up a notch. If you are skeptical, just trust me!
Tart Cherries- These brownies are dotted with beautiful dried tart cherries that compliment the rich spiced brownies perfectly.
Freezibility- If I didn’t freeze at least some of these I could easily eat the entire batch in one day… Luckily they freeze really well. Bonus tip- warm for a minute or so in the microwave and top with a scoop of vanilla ice-cream. Ah, perfection.
Oh my, so delicious! Enjoy!
Adapted from Cookie and Kate’s The Very Best Brownies recipe (they are the very best!), and Aaron Sanchez’s Mexican Brownie recipe.
Smoky-sweet black beans and rice stuffed into chard with feta and guacamole. The perfect light Mexican fare! You guys know I love a good portmanteau (Jarfait anyone?!), so here is another for you: The Charrito. What do you get when you replace the tortillas in a burrito …
This mexican veggie bowl covers of all of your bases- healthy whole grains, fats, greens and beans. Oh, and it tastes fantastic too! Hello friends, I’m back! Thank you for your patience during my little blog hiatus, I have missed you! The last 6 weeks …
Ultra satisfying and hearty, these delicious spicy mushroom tempeh tacos come together in less than 30 minutes. They are vegan and gluten free too!
Oh, HELLO all! I’m still here, still no baby boy! I have been doing my very best trying to keep myself busy, taking Dexter on long walks, making many a mess of my kitchen and binge-watching Walking Dead (do you watch it?!). To parents out there: anything else I should be doing in these last few days?! To everyone out there: anything else I should be binge-watching on netflix in these last few days?!! I would love you all to weigh in.
Ok, enough personal chat. Lets talk Tacos! These babies are a great option for the wintery months when our bodies crave something hearty, with just enough zing and brightness to compliment the earthy, nutty combination of mushrooms and tempeh. Additionally, they are a cinch to pull together, and ridiculously satisfying for hungry winter bellies.
Ok, I’m leaving you now in pursuit of new distraction ( the next season of Walking Dead isn’t going to watch itself ya know!). I will let you know when there is news. Until next time, enjoy!
If you need these to be gluten-free, make sure you are using gluten-free tortillas! Most corn tortillas are gluten-free but check the package because they can be tricky!
My husband loves a little guacamole on these too…!
If you fancy making your own tortillas, try this 100% whole wheat recipe from The Lean Green Bean!
Yesterday was the kind of Sunday that made me want to live inside a Jane Austen novel. Totally exhausted from planning and celebrating a surprise birthday for Kirk, all I wanted to do was read, drink cups of tea, and take a long bath (I …
When I first moved to the States, I was delighted to find that Breakfast is an event here. I remember marveling at the extensive menu of the greasy spoon, and the pleasant shock of having my coffee filled up an unlimited amount (upon reflection, I …
Well the people have spoken… Mexican it is! I am quite pleased you picked this one. Although yesterday was officially the first day of Spring, I think we can allow ourselves one last wintery comfort food meal before diving into some Springtime goodies (asparagus… I’m coming for you…!), and this Black Bean Quinoa Chile is just the ticket.
This is fast becoming one of my favourite simple staples, it’s a great winter warmer and its also packed to the brim with protein and fibre. I love the texture of the quinoa in it too… yum! So delicious. Although I have been making this for a long time, it took me a while to pin down an exact recipe. For me, chili is one of those dishes where you throw in all the spices and you just know its going to be good. Therefore I encourage you to use the seasonings in the recipe below as more of a guide… experiment and tweak it to your taste!
Do you have a secret Chili ingredient?
Like all good Chili, this one will get tastier if you leave it for a day, however you may need to add more water as the Quinoa soaks all the liquid up.
