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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...

Zucchini Sausage Patties (Vegan)

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Zucchini Sausage and Tofu Scramble COMBINE in Bowl or Food Processor: 2 C. Cooked Short-Grain Brown Rice 2 C. Whole Wheat Bread Crumbs (or Rolled Oats) 1 C. organic Firm Tofu, mashed 2 T. Lemon Juice 1 T. Nutritional Yeast 2 Large Zucchini, shredded ½ tsp. Marjoram 1 tsp. Basil ½ tsp. Salt 1 T. Mrs. Dash Original OR Pepper to taste (cayenne, black, chipotle, your choice) Let stand and cool. FORM into finger-sized sausages. If too wet, add some fine bread crumbs so the sausages hold together, but not so dry that they crumble apart PLACE on well-greased cookie sheets BAKE at 450 F on Upper rack for 15 to 20 minutes. SERVE alongside Tofu Scramble , if desired. Recipe by Wyona Hertwig