I hope everyone had a wonderful (and tasty!) Thanksgiving! I had a great day with family, lots of laughs, old Cosby show episodes, and delicious cuisine (but boy was it cold in New England!!!). Now, I’m back in DC, gearing up for the next big day, and getting over the
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Spicy Peach-Corn Salsa
Posted by Tiffany Griffin
This salsa came as an aside to the Chili Parm Grilled Corn I posted the other day. It was two days later, I had two more ears of corn and viola!, with a few other ingredients in the fridge, a salsa was born! I tend to be a traditionalist when
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Chili Parmesan Grilled Corn… and the winner!
Posted by Tiffany Griffin
Before getting to this lovely corn, I want to congratulate… Nami of Just One Cookbook for being the giveaway winner (#36)! Congrats to Nami!!!! And now, onto this corn! … Oh, grilled corn. There’s nothing like grilled corn to make you love the summer season. Last year, my most popular
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Soy Glazed Veggies in Puff Pastry
Posted by Tiffany Griffin
So, I’ve made it to the 4th season of the Cosby Show on Netflix, made some major headway in my overly dramatic dispute with Fed Ex (at least 1/3 of my kitchen items arrived broken ), found a new gym, took my first yoga class in DC, and went to
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Cilantro-Harissa Grilled Corn
Posted by Tiffany Griffin
No, I haven’t fallen off the edge of the earth. I’m just in my hometown for the week… which means visiting lots of family and trying to squeeze in WAY too many activities in a very short time. Activities like our family portrait…: And activities like cooking and eating
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Empamosas = Empanadas + Samosas!
Posted by Tiffany Griffin
Last Friday, I took a break from my Lightlife series because Chef Dennis at More than a Mount Full asked me to write a guest post for him (the salted apricot-mango baklava!). This week, I’m back, and unbelievably excited about these empamosas! I woke up craving something spicy and savory,
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Mexican Shepherd’s Pie
Posted by Tiffany Griffin
This is the first dish in my Friday Lightlife meals series. I had been craving comfort food so I decided to make a hearty dish, but instead of a traditional shepherd’s pie, I wanted to infuse the dish with Mexican flavors. I used Lightlife’s Mexican veggie crumbles, along with a
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Vegan Roasted Corn (and Pea) Chowder
Posted by Tiffany GriffinI came back from Thanksgiving expecting warm seventy degree air and sunshine. Sunshine, I got. Warm air, not so much. With half bags of peas and corn in my freezer, I decided to try a chowder. Toughest part of making a vegan chowder? Making a creamy base, with no cream.
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