HellOOooo to everyone on this bright Monday morning/afternoon (sorry if it isn't bright where you are)! I can hardly believe it, but this post marks our 300th post on Kitchen Grrrls! Wow!!! Thank you to everyone who has read our blog and contributed positively to it! It feels pretty good to have 300 posts.
Food blogging has been a really fun and even rewarding experience. While we may not always post as regularly as we'd like, I hope to continue blogging as long as we can. We've come a long way I'd say and I hope that we can keep improving and creating a positive, chill place where you can find yummy vegan recipes. We don't take ourselves too seriously and I hope that's something that adds to the experience of reading our blog. I sure appreciate this space for the opportunity it has provided me to share quality time with my sister baking, cooking, and eating together. I'm so glad that we started way back in 2010! You rock Caitlin!!!
Thanks again to everyone! You're all Kitchen Grrrls!
Now to the food!
This right here is one pot magic! With the use of a single pot you can create a delicious, satisfying meal for all to enjoy. Only thing is, it's not a never-ending pot of pasta.
I really loved this pasta and it was super simple to make. It's got great flavor and lots of goodies plus the cheezy, tomato goodness puts it over the top! You'll thank yourself for making this dish! There's nothing better than a pasta dish you feel good about and that didn't take you forever to make, not that pasta dishes generally take that long. Let's put it this way, I don't think there are many that would turn this dish down.
Cheezy, Tomato-y Pasta with Corn, Peppers, and Black BeansAdapted from The Wholesome Dish
Ingredients One box/bag of pasta; ww, gf, reg – I think rotini is best, though, because the cheezy, saucy goodness gets caught in the grooves1 medium or large bell pepper, thinly sliced1 medium sweet onion, thinly sliced2 cups frozen or fresh corn¼ - ½ cup of your favorite salsa1 tbsp Spanish paprika1 ½ tsp cumin½ tsp dried oregano 1 tbsp chili powder¼ tsp chipotle chili powder ¼ tsp ground cayenne pepper½ tsp garlic powder½ tsp salt½ tsp ground black pepper 4 cups vegetable broth – 2 tsp Better than Bouillon + 4 cups boiling water1 can of black beans, rinsed and drained ½ bag pepper jack Daiya cheese, or favorite flavour
DirectionsAdd everything except the black beans and cheese to a large pot. Stir it around, put a lid on it, and bring to a boil.
Reduce the heat to medium-low and cover, stirring occasionally. You want some liquid at the bottom.
Remove from the heat and add the beans and cheeze. Give a nice stir to everything and make sure the cheese has melted. Put the pot back on the stove but don’t turn the element on, and stir until the beans are heated through.
