The final dish – dish #5 – of our Chinese Tex Mex series is an American Chinese take-out staple: brown garlic sauce. The sauce is thick, deep in savory flavors, dark brown in color, and pungent with fresh garlic & black pepper. We whip our sauce up with seared, grain-free tempeh and shiitake mushrooms to…
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“Crunchy. Fresh. Rejuvenating. This slaw is… divine.” *I said to myself in Gordon Ramsay’s voice* Every taco has to have its equivalent of romaine lettuce for its balancing effect in the meal, lightening up the savory fillings with a burst of crisp rejuvenation. To continue the Chinese Tex Mex theme (this is dish 4 out of…
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To me, rice is addicting; whenever I make it, I’m tempted to grab a bite every time I stroll by the pot. However, I’ve been learning to hone my self-control around rice, because making perfect rice takes patience. Recently, I discovered that you can boost the resistant starch levels of rice tenfold by cooking it…
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As part of a family style Tex-Mex meal, the second most important element – next to tortillas – is beans. Particularly refried beans, which aren’t actually re-fried at all, they’re just blended until smooth… yeah, I’ve never understood where the terminology comes from either. Traditionally, refried beans are made from black or pinto beans that’ve…
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Welcome to the start of the Chinese Tex Mex fusion dinner – we’re glad you’re able to make it! What good is any tex-mex meal if there are no fresh tortillas? Tortillas are the base, the rock, the foundation from which the rest of a Tex-Mex meal is constructed around; even when all else fails,…
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Over the coming months, we’re launching monthly themes, where we dedicate 30 days to one specific dish, culture, style, or fusion, encompassing at least 8 recipes per theme. To give you guys a glimpse at what you can expect in the following months, the remaining weeks of August are going to be focused on Chinese, Tex-Mex…
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We were originally going to call this “vegan queso,” but on second thought, we found that name to be misleading. Because, while that’s the inspiration for this dip, it doesn’t taste like melted, moldy cow’s milk. Big disappointment, right? I’m going to rant for one tiny second here, but if you’re not in the mood…
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