I was practically raised on popcorn, it was a staple snack in our home. Sometimes on family movie night, it was even more important that the movie itself!
These days, one of our favourite meals is enchiladas. For the longest time, I bought canned enchilada sauce, because I didn’t want the hassle of making my own. Recently, I found myself without any sauce when I needed it and was forced to make some. And you know what? It was surprisingly easy!
So I was sorting through my recipe notes and happened upon an older one that I used quite a bit in my early vegan days. It’s totally old school, and I thought it’d be fun to share here.
This year I decided to do something fun and super easy for Easter. Focusing on bright spring colours, instead of traditional Easter shapes or flavours.
If you like your desserts rich, creamy, and just a little bit tipsy, then you are going to love this week’s recipe.