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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...

Recipe for Millet Margerine (Vegan) (Gluten-free)

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STIR TOGETHER IN SAUCEPAN: *1 T. Agar Agar *1/2 C. cold water LET ABOVE STAND 5 MINUTES Cook until Agar Agar is dissolved and liquid is clear                            IN BLENDER: *1 C. packed cooked HOT Millet (cooked 1 C. Millet to 4C. Water 50 minutes with salt) *HALF of Agar Agar mixture *1 tsp. Salt *1/4 C. raw Cashews (cleaned) *1-2 cooked,peeled Carrots (for colour) WHIZ UP AT LOW SPEED, increasing speed to High until super smooth.  Blend in remaining Agar Agar mix at low speed.  Let stand a few minutes so air bubbles can escape.  Pour into containers and chill.  Keeps 1 week in fridge.