Spicy Chipotle Enchilada Tofu Tacos

Spicy Chipotle Tofu Tacos // @veggiebeastblog
Although I’d like to say I have a creative, organized process for coming up with recipes, I have to admit that several recent blog post ideas have popped into my mind while driving home from work. Maybe it’s because I have a rather long and boring commute, and Ryan gets too distracted with Jeopardy or the 5:00 news to talk to me the whole time, or maybe it’s because I need to pack more afternoon snacks, but I tend to really hone in on food ideas on that trek home.

This week, while stuck on the highway with nothing to occupy my mind except brake lights and a recent love of Pop Country, I started thinking about what I would choose to eat if I could have anything in the world at that very moment. This is a dangerous game, mind you, because sometimes it requires an emergency cupcake stop, but this time it was a resounding answer of TACOS. Spicy, saucy tacos.

Simple Asparagus Ribbon and Leek Grilled Pizza

Simple Asparagus Ribbon and Leek Grilled Pizza // @veggiebeastblog

How great is spring? I’ve been falling back in love with our little patio, reacquainting myself with country music, and trying to learn the art of mixing summery cocktails. It’s happening, guys! The hard Minnesota winters really force you to appreciate turning that springtime corner.

Salted Caramel Coconut Macaroon Cups

Salted Caramel Coconut Macaroon Cups // @veggiebeastblog

Hi there. Me again, with another dessert. I know what you’re thinking: with a blog name like “Veggie and the Beast” shouldn’t there be some…vegetables? It’s confusing.

Only after making these cute little chocolate coconut cups did I realize that those two main ingredients were the same ingredients used in last week’s post. Chocolate and coconut forever and always.

Chewy Coconut Oatmeal Chocolate Chip Cookies

Chewy Coconut Oatmeal Chocolate Chip Cookies // @veggiebeastblog #vegan #glutenfree

There have been some changes to this blog recently, and while I realize you probably didn’t notice, on the off-chance that you did, I want to give some context to those changes.

First off – I have many new vegan followers (hi! I’m so happy you’re here!) because I’ve been posting more vegan recipes lately, such as the one today (which I love, btw). To be totally transparent, I want to be clear that I am not completely vegan, but over the past several months I’ve eaten vegan meals and desserts probably 75% of the time. My family thinks that this change is a short-lived phase, and it very well might be, but it seems inauthentic to post things I’m not 100% excited about and ready to devour at any moment, ergo (did I just say ‘ergo’? yikes) the content on this blog has reflected my vegan shift.

Open-Faced Lemon Pepper Artichoke and Arugula Sandwiches

Open-Faced Lemon Pepper Artichoke and Arugula Sandwiches // @veggiebeastblog

…aka fancy toast, because I am alllll about the toast lately. Chunky almond butter chia seed toast for breakfast, avocado toast for lunch (psst – sometimes this is breakfast too…), and soup or salad for dinner…with a side of toast.