The humble black bean has been the most versatile staple food in our pantry these days. Tiny in size in its dried form, the little legume cooks up plump and perfectly creamy on the inside with a bit of chew to the skin on the outside. I cook my black beans low and slow in the oven (or on the stovetop) in the largest, heaviest pot I’ve got; my dutch oven. I have a big orange 6-quart’er which I’ve nicknamed The Pumpkin. Cheers for creativity and for naming cookware!
Hi guys. So, if you’re a fan of free things, then you and I have something in common. It’s both easy and cost-effective to make your own vegetable broth at home. Not just cost-effective. This homemade vegetable broth is virtually free. AKA you are not buying any special ingredients for it. I mean you can if you want to, but you absolutely don’t have to. It will still come out amazing every time.
Homemade coconut milk is pure unadulterated coconut flavor. As close to “straight from the source” as you can get without having to crack open a fresh coconut multiple times per week to get your fill.
Hey, I’m a small girl, I just can’t handle cracking a coconut on a regular basis. Have you tried it? It’s TOUGH. (Oh, I do recommend it, though, because fresh coconut pulp is wondrous and the coconut water is even better.) If you ever see it on the menu at a Thai food restaurant –> order it.
Back to the topic at hand. It took me too long to discover this but I am on the homemade-coconut-milk-bandwagon 100% all the way! It’s by far the creamiest, most delicious, plant-based non-dairy milk ever. Woof, that’s a mouthful.
This post is about stewed tomatoes but, first and foremost, on this day of special days, I want to say: Happy Birthday Grandma!!! Thank you for reading and sharing my blog, and for being the awesome inspiring woman that you are.
Okay, news flash you guys! Homemade stewed tomatoes are literally as easy as 1..2..3. Three steps, three ingredients. That’s it. I can’t even believe it took me this long in life to make this discovery. For shame, I tell you, for shame.
This spring/summer/past 6 months/what-have-you I’ve been going back to basics in my kitchen and it’s been so incredibly rewarding. Keeping with the theme of threes in this post (heh) here are three reasons why I recommend making stewed tomatoes at home:
Hi, friends. So. Big News. I’m finally on the zucchini noodles bandwagon! Hooray! I know, I know. They’ve been “a thing” for a long time. I’ve just never tried ’em. Today was the day. I made Coconut Turmeric Zucchini Noodles and I’m officially in love.