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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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Steamed Fruit and Nut Pudding Recipe (egg-free, dairy-free, gluten-free)

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Butternut Squash Steamed Nut and Fruit Pudding-- with Maple Syrup and Coconut Whipping Cream IN MIXING BOWL: *1 C. grated Butternut Squash *1/2 C. Raisins *1/2 C. Currents *1/2 C. Dates, chopped *1 C. Nuts, chopped (Pecans, Hazelnuts, etc.) *2 T. Lemon Rind *1/2 C. Brown Sugar *1/2 C. Oil *1/2 tsp. Salt *1/2 C. Water *1 C. cooked Millet *1 C. Brown Rice Flour *1/2 tsp. Cinnamon *1/2 tsp. grated Ginger MIX all ingredients LET STAND 15 Minutes POUR into a greased mold PLACE in water bath BAKE at 300F for approximately 2 hours or until a toothpick comes clean out of center.
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Date Tart Recipe (egg-free, dairy-free)

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Date Tarts (Gluten-Free version) TART SHELLS: MIX TOGETHER: *3/4 C. Oil (optional: 1/2 C. melted Coconut Oil) *2 T. Brown Sugar *2 C. Flour KNEAD until an oily ball. PINCH off pieces and press into muffin tins to make a thin shell. BAKE at 400F for 15 minutes. GLUTEN FREE TART SHELLS: Put together in Food Processor: 1 1/2 C. Gluten-Free Flour + 1/2 C. Coconut Shreds 2 T. Coconut Palm Sugar 1/4 C. melted Coconut Oil Pinch off (as above) and press into tins.  Bake as above. FILLING: *2 packed C. Dates, pitted, chopped *1/4 C. Brown Sugar *1 1/2 C. Water *1/4 C. Lemon Juice BOIL until dates are mushy. SPOON into shells. COOL and ICE with a CITRUS ICING: *1 1/2 C. Icing Sugar *1/2 C. Margerine *1 tsp. Vanilla *2 T. Lemon Zest *about 1 T. Rice or Soy Milk to make a soft icing. ~Recipe by Wyona
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RHUBARB CUSTARD PIE (egg-free, dairy-free)

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                   Rhubarb-Custard Pie   PASTRY : *2 c. Flour *1/2 tsp. Salt WHISK TOGETHER: *1 C. Oil *1/2 C. Water MIX the above into the flour and press into pie plate. FILLING : BLEND 2 C. Water with *2 C. raw Almonds *4 T. Flour *1 C. Sugar *1 tsp. Vanilla POUR into pie shell with 2 C. diced Rhubarb BAKE at 375F about 1 hour on middle oven rack court *Recipe from Wyona Hertwig  *Pie image courtesy of Tami Pelttari. Facebook
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Old Fashioned Yeast-Raised Plum Loaf (egg-free, dairy-free)

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Bake up nostalgia with this old-fashioned, yeast-raised plum loaf—a soft, spiced treat filled with raisins and prunes. Perfect with tea or coffee! IN LARGE MIXING BOWL: *1 1/2 C. Boiling Water *1 C. mashed Potatoes *1 C. Brown Sugar LET COOL ADD: *1 T. granular Yeast *1/2 C. Oil or Margerine *2 C. warm Rice or Soy Milk *1 tsp. Salt MIX TOGETHER: *3 C. Flour *1/2 tsp. Nutmeg *1 tsp. Cinnamon *1 C. Raisins *1 C. Prunes, chopped ADD to Yeast mixture to make a soft dough LET RISE about 30 minutes ADD flour to knead into a silky dough FORM INTO LOAVES and put into 2 greased loaf pans LET RISE until double in size BAKE at 350F for 1 hour.
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Carrot Pudding (egg-free, dairy-free)

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    Steamed Carrot Pudding MIX all ingredients together: *1 C. Brown Sugar *1 C. Flour *1 C. Margarine (or Coconut Oil) *1 tsp. Non-aluminum Baking Powder *1 C. Raisins *1 C. Currants *1 C. shredded raw Potato *1 C. shredded raw Carrot *1/2 tsp. Salt *1 tsp. Cinnamon *1/4 tsp. Nutmeg *1/4 tsp. Cloves *1/4 tsp. Ginger STEAM for at least 3 hours in a double boiler-type pot or in wet cheese cloth bag hanging over steaming heat.   SERVE with Lemon Sauce. LEMON SAUCE: *1 c. Water *1/2 C. Sugar *1 tsp. Lemon zest *1/4 C. Lemon Juice *1 T. Cornstarch Heat to thicken Steamed Pudding image by Linda Taylor, Pixabay.
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