Ingredients (use vegan versions): 1 can garbanzo beans 1/2 cup spinach (frozen or fresh) 2 cloves garlic 12mm ginger 1/2 cup peas (frozen ) 1/2 cup carrots (chopped frozen ) 1/2 cup cilantro (packed chopped) 1/2 cup mint (packed chopped) 1/4 cup onion (chopped) salt to taste Indian garam masala or curry powder (if available) […]
Ingredients (use vegan versions): 12 corn tortillas 1 cup refried black beans (can substitute pinto or other beans) 1 1/2 cups light flavored olive oil salsa vegan guacamole vegan sour cream for dipping (optional) Directions: Heat olive oil in a pan at low or med-low heat for 2 minutes or until hot. It is important
Black Bean Taquitos Read More »
Ingredients (use vegan versions): 1.5 cup canned hominy (most of a 29oz. can) 1.5 cup masa harina flour 1/4 teaspoon salt 1 cup hot water Directions: Puree hominy in a food processor with some of the water. Combine with the remaining ingredients in a large bowl or the food processor. Mix until the dough gathers
Ingredients (use vegan versions): 4 servings instant rice 1 can vegetarian refried beans 1 can diced tomatoes 1 small onion 2-3 cloves garlic 1 green pepper 1 4oz can crushed chilies (optional) vegan soy cheese, shredded 3-4 flour tortillas salt, pepper and spices to taste Directions: Cook rice to box specifications and heat oven to
Burrito Casserole Read More »
Ingredients (use vegan versions): 1 baking potato diced 1/2 green pepper chopped 1/2 red pepper chopped 1 tomato chopped 1 onion chopped 1 cup broccoli cut into pieces 1/2 yellow squash thinly sliced 3 tablespoon olive oil 1 lemon 1 teaspoon oregeno 1 teaspoon basil 1 teaspoon garlic powder (or just use garlic cloves) Directions:
Lemon Veggie Tortilla Wraps Read More »
Ingredients (use vegan versions): 1 package corn tortillas (10) 1 can black beans 1 can corn 1/2 diced red onion 1 can medium enchilada sauce 1 small can (4 oz) chopped green chilis salt, pepper and cumin to taste shredded vegan cheddar cheese Directions: These are so easy and SO good. All you do is
Black Bean Enchiladas Read More »
Ingredients (use vegan versions): CHILI (you can also used your favorite canned chili): 1 cup pinto beans 2-1/2 cups water 1 clove garlic, finely chopped or pressed 1/4 cup ketchup 1/2 small bell pepper, diced 1/4 onion, diced 1/2 cup chopped tomatoes 1 teaspoon chili powder, 1/4 teaspoon baking soda, 1/4 teaspoon cumin, 1 teaspoon
Ingredients (use vegan versions): 2 cans rinsed beans (I use one can black, one can mixed) 1 or more cans diced tomatoes 1 can drained corn as much onion as you like as much red and green peppers as you like any other veggies to sauté packet of taco or chili mix Directions: Sauté finely
Gonzo Chili Burrito Filling Read More »
Ingredients (use vegan versions): 1 1/2 cups dried lentils 3 1/2-5 cups water 1 bay leaf 1 stalk celery 1 clove garlic, crushed 1/2 teaspoon salt 1/8 teaspoon dried whole thyme 1 1/2 cups tomato sauce 1 tablespoon taco seasoning mix 8 taco shells 1 1/2 cups shredded lettuce 1 medium onion, diced 1 large
Ingredients (use vegan versions): crunched up taco shells spanish rice (email for my recipe, i like it) vegan taco mix (i get it in a box from the Whole Food’s Market) nutritional yeast lettuce, tomato, onion, sprouts, avocado, creative !!! lemon juice and Mrs. Dash for dressing Directions: Layer shells, rice, and taco mix on
Quick and Yummy Taco Salad Read More »
Ingredients (use vegan versions): 1/2 cup of raw millet, rinsed 2 tablespoon olive oil 1/2 teaspoon cinnamon 1 onion, finely chopped 2 cloves garlic, finely chopped 1 cup sliced mushrooms 1/2 cup sunflower seeds, whole or ground 1/2 cup oat flakes 4 tablespoon tamari 2 tablespoon nutritional yeast 1 teaspoon each – thyme, basil, parsley,
My Favorite Vegan Tourtiere Read More »
