This vegan tortilla soup is hearty, and full of flavor. It can be customized with an array of toppings, and is a quick that can be prepared on the stove or in a slow cooker. It’s bursting with deep, rich flavor from aromatics, warm spices, fire-roasted tomatoes, and green chili. It’ll become a a weeknight favorite because it is easy to make, and can be made in advance and it’ll taste even better the next day.

Being back in school means I don’t always have time to get fancy in the kitchen. Sometimes I need a quick and easy meal that I can put together in about 30 minutes. As much as I love experimenting in the kitchen with new ingredients. A mountain of assignments that need completing by their due dates takes priority. There’s always grabbing a bite to eat, but that adds up over time. Also, dining out isn’t always the healthiest. On the days when I need to throw something together quickly one of the recipes I turn to is easy curry rice. When I want to make it a meal I make some impossible meatballs to go with it.

I love bowls rather they’re a burrito bowl or a buddha bowl. This sweet potato burrito bowl is one of my favorites. Plus sweet potatoes are a great source of fiber, vitamins, and minerals. Flavorful roasted sweet potatoes and veggies on a warm bed of cilantro lime rice topped with a spicy vegan cheese sauce. I mean, doesn’t that sound delicious. It’s also a perfect meal for meal prep since all the ingredients store well in the fridge. Since I juggle both work and school. I love meals that keep well in the fridge. I try to do one at least once a week for those days that don’t go as planned, and I need a quick meal. If you’re looking for something that’s delicious with a little bit of spice, then you’ll love this sweet potato burrito bowl.

I create meal plans weekly to not only save money but to reduce stress. When I make my meal plan for the week I like to start the week with a casserole dish. My weeks don’t always go as planned, so it helps to have something that I can heat up quickly at home instead of going out to grab something. Since school started, casserole dishes make a big portion of my weekly meal plan. Between classes and work, cooking is the last thing I want to do some days. To shake things up each week, I explore different types of recipes but I do have a few go-to’s when I’m short on time. One of them being vegan tamale pie. It’s easy to make with simple ingredients.

After Thanksgiving, I had a lot of leftover cranberry sauce. I usually only make a little to go with my cornbread dressing, but since the bag of frozen cranberries had been sitting in my freezer for a while I cooked the whole bag. As a result, I had a bowl full of cranberry sauce that I had no clue what to do with. I’m not someone who doesn’t like to waste food, so I try to find a use for leftovers. While I’m used to having leftover cranberries after Thanksgiving, but not leftover cranberry sauce. I searched the internet for ideas but came up empty. The recipes I came across called for whole cranberries and not cranberry sauce. After coming up empty I was worried that my cranberry sauce was going to go bad and I’d have to throw them out. So I decided to get creative and try to make a cranberry sauce coffee cake with the leftover cranberry sauce.