A favorite recipe from chef Bryant Terry's newest book, Vegan Soul Kitchen. A richly spiced potato, pea, corn, carrot, and cabbage filling is wrapped with a turmeric-hued pastry crust made with coconut oil.
If all vegetables were covered in bread crumbs and cheese, I would surely eat them. Like the rest of veggies, I want nothing to do with artichoke hearts unless
This Chicken Enchiladas recipe contains corn tortillas, boneless, skinless chicken breasts, white cheddar cheese, shredded monterey jack cheese, can tomato sauce and more.
