I make this hearty, plant-based bowl when I want bold Tex‑Mex flavor with minimal fuss. It feels like a restaurant meal but comes together in one pot using pantry staples: split red lentils, black beans, fire‑roasted tomatoes, canned green chiles, and veggie broth. The base is thick and blended — I simmer, then blend half […]
I love a bowl that feels like a warm hug, and this silky orange-red broth delivers just that. Tender plant-based tortellini folds into a smooth, blended tomato base with bright spinach and fresh basil in every spoonful. What I set out to make was an indulgent, 100% vegan dinner that still uses simple grocery-store staples. […]