Roasted Zucchini and Potato Tacos with Mole and Avocado (vegan and gluten-free)

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It’s Zucchini Chocolate Blog Party, take two!  Did you catch my first recipe, Mini Molten Chocolate Cakes? This recipe takes the blog party guidelines in a whole other direction.  I made a roasted veggie taco with zucchini and purple potatoes, covered in a homemade mole sauce and topped with avocado.  I had these on corn tortillas, making them both vegan and gluten-free.  I just cut the veggies into similar sized pieces, doused them in olive oil and sea salt, and roasted them in the oven at 400 degrees for ~45min.  I love the zucchini and purple potato combination, but mushrooms … Continue reading

Vegan Challenge

Thanks to Kris Carr’s “Crazy Sexy Diet”,” I’ve been dabbling in veganism.  After going a whole week without cheese, I can attest to the fact that it does eventually become less appealing.  Granted everything is relative, and extra sharp cheddar cheese will probably always sound like a good idea to me.  My stomach has been happier while dairy-free though, so I’m going to eat a vegan diet during Lent with the sole exception of birthday cake.  Growing up, I remember a neighbor who always gave up sweets for Lent, with the exception of her daughter’s birthday cake, and that seems … Continue reading