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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...
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Pineapple Chick'n and Rice Casserole (vegan)

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  Recreate the tropical flavors of Hawaii with this family-friendly vegan Pineapple "Chicken" Bake! Made with soy curls, coconut milk,  and crushed pineapple, it's a nostalgic, comforting dish perfect for potlucks. INGREDIENTS: 3 cups of mock chicken or soy curls cooked in chick'n broth and pressed dry ------------------------------- 1 1/2 cups uncooked rice or quinoa 1 cup coconut milk 1 1/4 c. water ----------------------- 1 cup broth + remaining coconut milk ---------------------------------------------- 1 red onion, chopped 1 red bell pepper, chopped 2- 8 oz. cans of crushed pineapple (pour off juice) (green onion for garnish) This recipe is a family-friendly, vegan version of what is often called Hawaian Pineapple Chicken . It was a popular recipe for dinner parties in the 70s when so many people had begun to holiday in Hawaii and wanted to recreate that lovely experience. I veganized the conventional  recipe using soy curls and it was a big hit at a weekend p...
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Cauliflower-Cashew Casserole

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Luscious Cauliflower-Cashew Casserole • Parboil OR Steam 1 Minute 6 C. Cauliflower florets (or broccoli florets) • Add 2 coarsely grated Carrots • Add 2 stalks Celery, finely chopped (or mushrooms, as in the photo) In Blender, whiz the following until smooth: 2 C. Water,  1 Onion,  ½ C. Sunflower Seed Oil 2 T. Chicken Style Seasoning (no MSG) 1 T. Mrs. Dash Original 2 T. Corn Starch 2 C. Raw Cashews   In a well-greased baking dish arrange vegetables. • Pour Cashew Cream over vegetables • SPRINKLE on Dry Roasted Cashews • BAKE at 375 F. for about 20 minutes • SERVE with a Green Salad Recipe & Demo by: Wyona Hertwig
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Barley and Corn Casserole

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Delicious, nutritious corn and barley casserole This hearty casserole is also a roast vegetable stew-- it can be baked at 350F or just stir-fried on the stove-top and then put in a casserole pan to serve. A perfect potluck casserole. IN HEAVY SKILLET, sauté the following: 1 T. Coconut or other Oil 2 cloves Garlic, minced 1 Onion, chopped 3 C. Water (or Vegetable Stock) 1 C. Pot Barley 2 Carrots, diced COVER and Bake at 350F or Simmer about 1 hour ADD: 2 C.    Kernel Corn 1/2 C. Fresh Parsley, chopped 2  T.     Chicken-Style Seasoning , or Salt and Pepper to taste If baking, continue to bake until hot through (maybe 10-20 minutes for the corn depending on your oven) Health Note:  According to Health Canada and the U.S. Food and Drug Administration (FDA), consuming at least 3 grams of barley beta-glucan daily  can help lower blood cholesterol levels , which is a risk factor for cardiovascular diseases. Whole-grain barley,...
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