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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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Mixed Berry Galette Baked in a Counter-Top Oven

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Mixed Berry Galette- Saskatoon-Blueberry-Strawberry Indulge in the exquisite simplicity of this delectable rustic galette – a tantalizing, topless pie adorned with a coconut oil-infused short crust. Crafting this culinary masterpiece is a breeze, offering a sumptuous blend of a rich, flaky crust and the vibrant flavors of seasonal berries. (Frozen berries work well too!) As the prospect of a bountiful berry harvest looms, I've taken inspiration to elevate this galette to new heights. While some chefs opt for precision with tidy ovals, my version embraces a charmingly shaggy and seemingly disproportionate allure – the epitome of rustic charm. Explore the genesis of this creation through glimpses of our thriving berry bushes nestled at the bottom of this recipe. Swift and efficient, this recipe leverages the prowess of a food processor for a quick dough preparation. A compact countertop oven, equipped with a repertoire of settings, plays its part with finesse – the "Pastry Sett...
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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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