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Wrap It Up: 3 Irresistible Vegan Burritos with Custom Spice and Flavor

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  Here’s a set of three delicious vegan burrito recipes — each using a different ready-made vegan wrap — and each offering different options for spiciness (mild, medium, or hot, depending on your taste).   🌯 1. Smoky Sweet Potato  & Black Bean Burrito Wrap : Spinach Tortilla (green, vegan, store-bought) Filling: - 1 cup roasted sweet potatoes, cubed - ¾ cup canned black beans, rinsed and drained - ½ cup corn kernels (fresh or frozen) - ¼ cup red onion, finely diced - ¼ cup cilantro, chopped - 1 tablespoon lime juice - ½ teaspoon smoked paprika - Salt and pepper, to taste Heat options: - Mild: Add a few drops of mild chipotle mayo (vegan) or omit spice entirely. - Medium : Add a few dashes of your favorite medium-heat taco sauce or a sprinkle of chipotle powder. - Hot : Mix in diced jalapeños or a spoonful of spicy chipotle adobo sauce. Assembly: Layer sweet potatoes, black beans, corn, red onion, and cilantro onto the spinach wrap. Drizzle with lime juice and chose...

Cashew French Toast: Breakfast Recipe

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Cashew French Toast: Breakfast Recipe 1 C. Water 2 T. raw Cashews 4 pitted Dates 7 pieces of Bread 1/2 C. Fresh Orange Juice (or 2 T. OJ concentrate plus water to equal 1/2 C. fluid) 1 T. Whole Wheat Flour Whiz all but bread in blender until smooth.  Pour into shallow bowl.  Dip slices of bread into it and place on cookie sheet.  Bake at 400F until golden brown.  Turn and brown the other side.  Top with Applesauce, fresh fruit or fruit topping.  Yield: 7 servings A Gluten-Free Version (as in the picture- adapted by Cynthia from Wyona's Recipe above) 1 C. Water 2 T. raw Cashews or 2 T. raw Sunflower Seeds 4 pitted Dates 8 pieces of Gluten-Free Bread (usually smaller) 1/2 C. Fresh Orange Juice (or 2 T. OJ concentrate plus water to equal 1/2 C. fluid) 1 T. Chia Seed ground up in a Coffee Bean Grinder Whiz all of the above except the bread until smooth.  Pour into shallow bowl.  Dip slices of bread into it and place on a co...