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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...

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