Happy Friday people! I’m a little preoccupied with the prospect of the glorious spring weekend ahead, so today’s post is going to be as fast as today’s recipe (hint: pretty dang fast). As promised, this is an effortless, make-ahead dessert perfect for Cinco de Mayo, or any occasion that calls for creamy, surprisingly vegan deliciousness. Sweet and simple!
If you’re not familiar with horchata, it’s a sweet and creamy rice-based beverage, flavored with cinnamon and served in abundance in any worthwhile taco shop. And now, we can eat a bowl of it frozen for dessert!
Let’s talk. Today’s phenomenon? Food tasting better when someone else cooks it for you. There are exceptions, of course, but as the star Food Captain of my household, there’s something special about enjoying a meal that was crafted with love by hands that were not my own. There are a lot of factors at play, but I contend that one of the biggest draws is the potential for cooking revelations. Basically, I’m a fan of my cooking, but I know all of my own tricks. I experiment with new things, but every move I make is informed by my tastes and experience. When we’re lucky enough to be at another cook’s mercy, we get to experience food through their skills, their preferences, their history.
This recipe comes from a friend who is a Really Good Cook, who made me the best fish burrito of my life thus far. If you know how many burritos I eat, you’ll know how serious this is (hint: this is pretty serious.)
Quick dinner! This is one of my favorite deceptively simple dishes that ends up tasting greater than the sum of its various nutrient-dense parts. Crunchy fresh vegetables pair with a spicy saute of beans – my favorite type for this dish is the dark red kidney bean, which I cook with minced onion and peppers, until they have crisp exteriors and creamy middles (yum!)