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Spanish Rice

Spanish Rice

Mom used to make Spanish rice on occasion to go with our tacos for dinner. Back then, I wasn't a fan of the spices and chunks of tomatoes mixed into the rice. I'm a texture person when it comes to food and I like to keep things simple. I didn't try eating Spanish rice again until my mid-twenties. Josh and I were at a restaurant in Las Vegas and he ordered a side of rice to accompany his main dish. He kept raving about how great the rice tasted. At that point, I couldn't resist trying it. BOOM! That rice was soooooo good! LOL. I think my recipe came very close to the restaurant's version. Give it a try and let me know what you think.



3 tbsp Olive Oil

1 cup Long-grain Rice (rinsed)

1 tsp Garlic Salt

1/2 tsp Ground Cumin

1/4 cup White Onion (chopped)

1/2 cup Tomato Sauce

2 cups Vegetable Broth


Heat oil in a medium saucepan over medium heat. Add rice stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

Stir in onions and garlic. Cook until tender. Stir in tomato sauce and vegetable broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

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