Tacos + Fudgesicles
My apartment is not air conditioned, so I've been on the taco diet. It's tricky cooking in this heat, but a tasty dinner can come together quickly with just a few simple things!
I've been toasting corn tortillas in a hot cast iron with a little bit of olive oil. I've been filling them with garlicky refried black beans (recipe here), avocado slices, and goat cheese.
Corn on the cob is everywhere these days! It can be the side or cut off the cob and tucked into your taco. I like to eat veggie flax seed chips and salsa on the side.
And for dessert, these espresso vegan fudgesicles (recipe here) are the perfect thing. The coconut milk keeps them super creamy without being heavy at all.