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kale, caramelized onion and quinoa tacos.

 This has been a month of trying to pack our lives full of as much Mexican food as possible, like these vegan tamales. I am embarrassed to say how many times we’ve found excuses to return to Gracias Madre in

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vegan mexican quinoa taco bowl.

California has awakened in me what I assume is a love of Mexican food that has been dormant since my nacho-and-burrito eating days, circa 2001. When you eschew corn, wheat, meat and dairy, much of the Americanized Mexican food menu

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two-bean-and-spinach chili.

It’s been a crazy month around here. (You too? I bet! How does December get to be so nutty, every single year?) Don’t get me wrong. I love it. I love holidays. I love holiday parties. I love to-do lists

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how to make vegan tamales.

So it’s official! We’re Californians! (WHAT?!?! FINALLY.) :) There are so many things I love about this state (food is grown really close by! wine is produced really close by! toxic chemicals are carefully regulated! the pacific ocean! everybody is unbelievably

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sweet corn + potato mexican summer salad.

Some of the best meals are the ones that just… happen. Unplanned, no recipe, improvisational fun time style. I’ve discovered that’s been a theme of late with our meals, thanks largely to the week-of surprise of our CSA box as

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buttery spinach salad with crumbled tempeh + crispy shallots.

Who says salads have to be cold, limp veggies in boring dressing out of a plastic container? Not this lady! I figure: if we’re going to work more veggies into everyday (which, let’s be serious, we could all be trying

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vegan slow-cooker taco filling.

A couple of years ago, having just moved in together in New York, Michael and I found ourselves elbow-deep in Crate + Barrel catalogues, trying to figure out what we might need in order to set up our apartment together.

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homemade tomatillo salsa.

Many commercial salsas include stabilizers, preservatives and added sugar (which none of us really need and don’t actually make the salsa taste better). Luckily, throwing together your own  is as simple as roasting some tomatillos, tossing some green herbs into

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squash + black bean enchilada bake.

Alright. This recipe is a game changer.  If your family – or friends or roommates or dog or whoever – has been hesitant about your foray into plant-based eating, this is the recipe that will get them on board. Vegan Mexican

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