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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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Almond Sour Cream - Raw Vegan, Gluten-Free, Soy-Free, Whole Food

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As you can see from the following photo, this Almond Sour Cream is a silky, thick, creamy vegan sub for dairy sour cream .  And it costs lots less than Tufutti or other commercial vegan formulations. INGREDIENTS: 1 C. Raw Almonds Filtered Water to soak almonds 1/4 C. Fresh-squeezed Lemon Juice 1 C. Fresh Filtered Water Pinch of Salt METHOD: Soak Almonds in 2 C. Water for 12-48 hours Drain and rinse almonds Remove husks from almonds and set aside Whirl up almonds in blender with fresh water until smooth and fluffy Blend the lemon juice into the almond puree and add a pinch of salt Use this wonderful non-dairy sour cream as a topping on your vegan Taco Salad!  Use it wherever you would have used dairy sour cream in the past. -------------------------------------------
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Plum-Banana Breakfast Squares, Vegan and Gluten-Free

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These plum-banana breakfast squares are the result of wanting to use up some of the abundance of a backyard plum harvest.  I will also be making a plum upside-down cake to take to Church tomorrow (but not a very healthy recipe, so it won't be on this blog). We will use some of these plums today: I love these little orbs of sunshine.  I call them "Little Golden Plums" although I know they must have a proper scientific name. 😶You can use any sort/named plum but make sure you remove the stone when prepping them. 😶Set the Oven for 350 degrees Fahrenheit, or about 180 C. 😶Make your flaxseed or chia seed egg: ·      1 tbsp ground  Flaxseed  or  Chia Seed  + 3 tbsp  water- whisk up together and set aside until it is the consistency of whisked egg white, creamy and sticky (about 10-15 minutes)      😶Add the flaxseed/chia seed egg to the following in your food processor: ·      ...
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Russian Potato-Green Bean-Sauerkraut Soup (Vegan, Gluten-Free)

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A bowl of this delectable Russian potato-green bean-sauerkraut soup (or borscht) will satisfy your tastebuds and your need for something warming and filling on a cold fall or winter evening.  I have vegan-ized the recipe to eliminate any animal products and use an easy-peasy cashew sour cream recipe that you can find on our Veggie School site HERE , or feel free to use a commercial vegan sour cream (or even the real stuff if you are flexitarian). There is no flour thickener, so no worries about gluten. INGREDIENTS 1 T. Coconut Oil (or veggie oil of choice) 1 large or 2 medium Onions , cut in half and sliced thin 2 C. Green Beans, cut in small pieces or left large 3 large Potatoes , peeled and cubed (or unpeeled red potatoes)  5 C. filtered Water or vegetable broth 1 T. dried Dill (or fresh, slightly more)  1/2 C. Cashew Sour Cream recipe (cashew pieces, lemon juice, water, coconut oil) 3/4 C. Sauerkraut and Juice Salt and/or Pepper , to your taste MET...
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