Tag: plant based

Vegan Chili with Butternut Squash

Vegan Chili with Butternut Squash

I love making vegan chili and I have several versions including one with wasabi. I’ve always wanted to enter a chili cook-off contest, haha, thats how passionate I am about chili. Anyways, what I love about this butternut squash chili recipe is the bold flavors yet 

The Best Vegan Gingerbread Cookies

The Best Vegan Gingerbread Cookies

Tis the season of baking…It wouldn’t be Christmas without a batch of vegan gingerbread cookies. These cookies are dairy-free and so easy to make! Not to mention, super delicious! I had my sous-chef, Meadow who is 2 1/2 help me. It was so much fun! I 

Molletes, the Mexican version of bruschetta

Molletes, the Mexican version of bruschetta

What are molletes?

Molletes are a Mexican dish that consist of crusty bread smeared with delicious refried beans and a variety of vegan toppings.

It is the Mexican version of bruschetta. 

I love Molletes!

They are so easy to prepare and a very pretty dish, perfect for a summer get together. Traditionally you’re supposed to top the crusty bread with refried beans and cheese, but I find the cheese unnecessary. You can find melty vegan cheese and add it if you wish but I usually just sprinkle a little nutritional yeast. Then you finish it with fresh pico de gallo and that completes the dish, you can taste the lime and cilantro in every bite. I didn’t add it this time but it also pairs great with guacamole. 

They are very addicting, prepare yourself to eat a whole loaf of bread.

It finally feels like summer in Bend, and it came at the perfect time. We were all feeling a little desperate for some sunshine and warmth. I read a sign that said “I’m sorry for what I said while it was winter.” It made me laugh. I love all seasons but summer is extra sweet.

The days are long, you can pack a lot of fun into a single day as it seems like the sun always hangs out later than expected.

I might of let out a squeak when I saw watermelons were back… and the strawberries are looking extra scrumptious lately.

Last year, Mitchell and I hiked Green Lakes Trail and it was so beautiful! This year, we are planning on hiking it with Meadow and camping overnight. I love the convenience of car camping but it definitely interrupts the pure silence and solitude of nature. Can you imagine the stars at a hike-in camping spot up in the Cascades? No light pollution, no campfires, sign me up!

These molletes make a great picnic meal, you can make all sorts of toppings combinations, just like canapés or bruschetta. It’s simplicity at its best, one of the aspects of a lot of traditional Mexican and Spanish cooking I adore, 3 ingredients and scrumptious. Maybe I will include these in my adventure cooking series, vegan camp out meals prepared in epic places, what do you think?

Molletes, the Mexican version of bruschetta


  • 1 French baguette, or any crusty bread
  • Refried beans, black or pinto (homemade or canned)
  • For the Pico de Gallo
  • 3 C Tomatos, chopped
  • 1/2 C Red/Purple Onion
  • 1 Jalapeno
  • 1/2 C Cilantro
  • 2 Tbsp Lime fresh squeezed
  • Salt to taste


  1. Set the oven to 350, slice the crusty bread diagonally, and smear with the beans.
  2. Stick the slices into the oven for about 5-10 minutes, just until a bit toasted.
  3. Add the pico or any other desired toppings, done!
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