One of the things I love about blogging is the community. Getting connected with other bloggers has made this blog better. I’m constantly learning and trying new things.
One of the things I’ve been diving into much more often this year, thanks to being friends with The Baking Fairy, is vegan cooking.
I can’t say I think that our family will ever go fully vegan, but even small steps help lessen the environmental impact of our food system. A few meals a week without animal products? That’s something we can totally do.
Today is World Vegan Day and I’m excited to share these super easy, super flavorful tacos – that just happen to be vegan too.
I wanted to sneak in one last Thanksgiving leftover post before the big festivities tomorrow. This is pretty much the perfect day-after sandwich – super quick to throw together in the midst of shopping trips but it doesn’t feel like leftovers.
The crunchy onions and cranberries are staples in lots of Thanksgiving dishes so I’m guessing you’ll have them (and turkey!) on hand. A few extra ingredients and you’re good to go.
I made a few of these during the last week and I’m genuinely looking forward to refreshing my turkey stash tomorrow so I can have another.
Chipotle Ranch Turkey Panini (a Kate’s Recipe Box Original) Makes 1 sandwich
3/4 cup chopped turkey
1 Tbsp. dried cranberries
1 Tbsp. crunchy onions
1 Tbsp. real bacon bits
2 Tbsp. chipotle ranch dressing
2 slices provolone cheese
1 Ciabatta roll
In a small bowl, toss together the turkey, cranberries, onions, bacon bits and dressing until evenly combined.
Slice the roll in half, top with turkey mixture and cheese. Press in a Panini press until warmed through and crunchy on the outside.