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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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Curried Sweet Potato and Lentil Soup (Gluten-Free, Vegan)

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Warming, delicious Curried Yam and Lentil Soup (Gluten-Free, Vegan) This soup was not actually demo'd in any of our cooking classes, but my good friend Mary Lou Johnson made it for a recent Church potluck and I feel that the recipe deserves to be on our website.  It's a 'brothy' curry soup, meaning that it isn't whirred up with a blender.  The flavours meld together so nicely, it was perfect during a time of joyful fellowship on a cool rainy day, and I'm sure you'll enjoy it too if you try it! INGREDIENTS: 2 T. Coconut Oil 1 medium Onion , roughly chopped 3 cloves Garlic , minced 1 T. fresh Ginger , grated 2 T. Curry Powder 1 tsp. Celtic Sea Salt (and those 82+minerals) 1/s tsp. Black Pepper 4 chopped plum Tomatoes (or 1- 14 oz. can chopped Tomatoes) 1 C. dry Green Lentils 1 qt./liter of Vegetable Stock or Water 1- 14 fl.oz. C. Coconut Milk 3 Sweet Potatoes, peeled and cut into 1/2 inch pieces 1 small Zucchini , roughly chopped ...
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