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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...

Carrot and Beet Soup Recipe (Russian Borscht)(gluten-free, dairy-free)

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Warming Carrot-Beet Soup with a Dollop of Cashew Sour Creme STEAM for 15 minutes to tenderize: *5 large Carrots *1 large Beet, peeled LET COOL ADD all ingredients to blender: *1 Onion, chopped *2 C. Nut milk or Soy milk *2 T. Soy Sauce *2 Vegetable Bouillon cubes *1/2 tsp. Sea Salt *Pinch Kelp *Pinch Cayenne *1 T. Brown Sugar SIMMER for 10 minutes SERVE hot or cold. ADD a dollop of Fast Cashew Sour Creme:    === Blend together until SMOOTH: * 1 C. Raw Cashews *1 C. Water *Juice of 1 small Lemon or 1 Lime *1/2 T. Celtic Sea Salt *1 Small White Onion, chopped