This vegan pozole recipe uses pinto beans instead of pork for a flavorful, meatless soup! This recipe is packed with spicy flavor, plus plenty of plant-based protein from the beans! Ingredients: 1 tablespoon olive oil 1 onion, chopped 3 cloves minced garlic 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 2 15 oz cans pinto beans, drained 2 15 oz cans hominy, drained 10 oz enchilada sauce 4 cups vegetable broth Instructions: Stovetop Directions: Add the olive oil and onion to a large

These apple fritters are so easy and SO good! 🍏✨ My mom’s recipe uses Bisquick for that nostalgic touch. Snack, dessert, or side dish—your call! Apple Fritters- Batter- 1 1/2 cups Bisquick 1 tablespoon sugar 1 egg 1/2 teaspoons vanilla Water as needed Apple slices (about 3 apples peeled, cored and sliced 1/2 inch thick) (I prefer honey crisp or fuji) Vegetable or neutral oil for frying Garnish- sprinkle of white granulated sugar and cinnamon Steps- In a bowl whisk together the bisquick, sugar,