This post is sponsored by Amazon, however all thoughts and opinions are my own. | Version en español aquí

Ask anyone who knows me, and they will tell you that Thanksgiving is my absolute favorite time of year. It encompasses everything I live for - family, food and gratitude. Here at the Lopez- Maytorena residence, we take Thanksgiving very seriously. My entire family comes over (yes, my parents even fly in from Oaxaca) and my mom and I cook everything from scratch. One dish that has been a signature for our family since I can remember is my mom's Poblano spaghetti. Last year she made a vegan version for the first time for my sister and it was just as delicious as the original recipe.

I thought I would share the recipe here just in case any of you find yourself scrambling for a vegan friendly side dish to take to your coming Friendsgiving. I guarantee, it will be an absolute hit. I bought all the ingredients for this recipe on Amazon. Also, remember that SNAP recipients can enjoy time-saving benefits with free and convenient home delivery available on qualifying grocery orders from Amazon. It’s super simple– just add your SNAP EBT card through amazon.com/snap. Their selection of pantry staples is immense, as is their selection of fresh produce. Please let me know if you make this dish for your loved ones. Would love to hear your stories!

INGREDIENTS:

2-3 Poblano peppers

1/4 white onion, charred

2 garlic cloves, charred

5 parsley springs

1 cup oat milk

1/2 cup Vegan sour cream

1 tablespoon vegan butter

1 lb Spaghetti Pasta

2 bay leaves

kosher salt and ground pepper

Directions

To prepare the peppers- place peppers directly onto the flame, turning constantly until charred on all sides, about 5-7 minutes. Put peppers in a sealed plastic bag for a few minutes to steam, this will make peeling the skin off easy. Uncover until cool to handle, remove most of the skin. Reserve In a blender, puree the roasted peppers, onion, garlic, parsley, milk and cream and blend until finely pureed.

In a medium pan, heat the butter until bubbly, but not browned. Add the pureed sauce to the pan and allow to simmer. About 10 minutes, stirring occasionally. Meanwhile, cook your pasta. Make sure your water is boiling hot and extra salty before adding your pasta (pasta water should be salty as the sea) add two bay leaves and allow your pasta to cook for one minute less than it calls for on the package. Drain the pasta, discard the bay leaves and dress with the poblano sauce. Give a big sprinkle of your favorite vegan cheese and a drizzle of high quality olive oil.

Posted on November 23, 2021 by Bricia Lopez.

This post is sponsored by Amazon, however all thoughts and opinions are my own. 

(Version en español aquí)

Fall is upon us, and with it, a back-to-school celebration. YES! Our kids are finally going back to school.  How excited are you? I know my son and I are. Those kindergarten video conferencingdays are (thankfully) a blur now, and we are ready to embrace in-person 1st grade. I want to shout out every single one of you who has survived this past year and who may still feel triggered from mentions of virtual school. Lord knows it hasn’t been easy. I also want to acknowledge those families who are still doing some sort of hybrid schooling. Hang in there moms! This will all soon pass! 

I also know that in-person schooling comes with its own challenges, like having to prep snacks and lunches on the dailyfor example. The process of it all can be overwhelming even for those doing virtual schooling. Lunch time can be an easy stress trigger. 

I want to share some of my favorite go-to school snack options and burrito de frijol recipe for you all to make it your own. The key to a stress-free school week is prepping and planningbeforehand. My son and I do our online grocery shopping together (I like to believe it keeps him involved and accountable).  We get everything delivered on Sunday and it allows us to plan for the week ahead. My philosophy on school lunches is to always include something fun, something green, something with a protein and something sweet.  Always have your pantry staples on-hand from Amazon like rice, beans, nuts, crackers or dried fruits- those will come in handy. Have fun making this, and don’t be embarrassed if you find yourself making and packing one for your own lunch! 

Don’t forget that if you use a SNAP EBT card for payment, youcan easily shop for groceries on Amazon’s online store - just add your SNAP EBT card at www.amazon.com/snap.  A SNAP EBT card also qualifies customers for a range of budget-saving offers that include special discounts across grocery brands, and free home delivery on qualifying grocery orders. In most metro regions, SNAP recipients can enjoy free access to Amazon Fresh to purchase fresh produce, meat and more—no membership required!

SCHOOL LUNCH BURRITO:

INGREDIENTS:

Whole grain Tortillas 

2 tablespoon Black Bean Paste (recipe link here) 

Sliced Deli Ham (turkey works too)

Oaxaca Cheese

Avocado 

Cherry tomatoes 

 

DIRECTIONS:

Heat up the tortilla on a skillet over medium heat.  Flip twice until softened and remove from skillet.  Spread the bean paste deliberately, so it covers the entire surface of the tortilla.  Place the ham on top, also the oaxaca cheese, avocados and cherry tomatoes.  Wrap tightly to close.  

You can wrap it in aluminum foil, or in an air-tight lunch container.

 

Posted on September 27, 2021 by Bricia Lopez.

This post is sponsored by Amazon, however all thoughts and opinions are my own.

I am so looking forward to summer 2021. I’ve always been a fall/winter kinda gal, but there’s something different about this year.  Maybe it’s the sunshine my daughter brought to my life, or the fact that now, every moment seems like a gift.  After 2020, I will never take the beauty of summer for granted.  

One of the wonders of summer is the abundance of produce available everywhere.  These tortitas de zucchini are just one example of what you can achieve with great and fresh produce.  I bought all the ingredients used in this recipe from Amazon Fresh.  I absolutely love their selection of fresh produce.  It’s perfect for a summer picnic, barbecue or like this recipe, summer lunch.

I also want to remind you that this selection of fresh produce is also available to you if you are paying with a SNAP EBT card. SNAP recipients can also get it delivered for FREE on qualifying orders—no membership required! All you have to do is add your SNAP EBT card at amazon.com/snap. 

I hope all of you love this recipe as much as my family did.  My 6 year old devoured them!

INGREDIENTS:

3 Medium sized Zucchini, shredded 

3 large eggs 

½ cup all purpose flour 

1 tbsp extra virgin olive oil 

1 cup crumbled queso fresco 

3 scallions, chopped 

⅓ cup finely chopped parsley 

2 tbsp finely chopped dill 

1 teaspoon baking powder 

Vegetable oil for frying

INSTRUCTIONS: 

Place zucchinis in a large colander over a bowl and sprinkle with ½ teaspoon of salt.  Allow zucchinis to drain for a few minutes.  After the salt has helped the zucchini release excess moisture, transfer to a cheesecloth (or thin kitchen towel) and squeeze out as much excess water as possible. After the zucchini have released their moisture, you will be left with about half the original volume.  

Next, in a large mixing bowl, combine zucchini and eggs and mix well with a fork.  Slowly incorporate the flour, baking powder, ½ teaspoon salt, olive oil, queso fresco, scallions, parsley, dill and pepper.  Continue to mix until all ingredients have fully incorporated

Place a heavy duty skillet over medium/high heat.  Add 2 tablespoons of vegetable oil.  Once hot, using a small ice cream scooper, add about a tablespoon of zucchini mixture in the pan.  Depending on the diameter of your pan, you should be able to fit about 4 at a time, allowing room to spread.  Feel free to flatten the tortitas with a spatula.  Fry until golden on one side, then turn and fry them again on the other side. Repeat this until the tortitas are crisp on both sides, about 7-8 minutes.  Transfer to a plate lined with paper towels.  Serve warm.  

Posted on June 1, 2021 by Bricia Lopez.