Spicy Rice & Bean Burritos (Makes 3 burritos)

Ingredients:

• 1 T EVOO
• 1 t chili powder
• 1-2 peppers
• 1/2 t cumin
• 1/4 cup water
• 1/2 can red kidney beans
• 1/2 can black beans
• 1/3 tsp of salt (to taste)
• 1 handful of Follow Your Heart vegan cheddar cheese
• 1 cup cooked brown rice
• 1/4 cup salsa (chopped tomatoes, cucumbers, cilantro mixed with salt/lime juice)
• 3 large burrito tortillas
• Shredded lettuce
• 2-3 T vegan sour cream

Directions:

1. In a large skillet over medium, heat the oil and add the peppers and chili powder, cumin, salt, water and beans for 5-6 minutes until everything is warm and the water is gone.
2. Remove from heat and stir in the cheese, rice and salsa.
3. Divide the mixture evenly down the center of each tortilla, then top with lettuce and sour cream. Roll them up good and tight, you don’t want any goodness escaping!

This can also be done without the cooking. Just add the ingredients one by one. The primary thing that needs to cook are the kidney beans with some tomato sauce. For extra spice add in jalapeno peppers (pickled ones will also do).

Raspberry White Chocolate Mousse Cake

Visit Maple Spice for the recipe.

Vegan Macaroons

1 cup sugar
½ cup non-dairy milk
2 Tablespoons brown rice syrup
2 teaspoons vanilla extract
1 teaspoon salt

3 cups shredded coconut, unsweetened

¾ cup all-purpose flour

1)
Preheat your oven to 350F (177C). In a medium bowl mix the sugar, non-dairy milk, brown rice syrup, vanilla extract and salt. Mix in the shredded coconut.

2)
Add the all-purpose flour to the bowl containing the wet ingredients and mix with a spoon until well incorporated. At this point the dough will be so thick you’ll probably need to mix it with your hands. Continue mixing until the dough is well mixed.

3)
Form the mixture into 1 inch balls (a very small ice cream scoop works well) and place them on a lightly oiled or parchment paper lined cookie sheet. Bake for 10 minutes, switching the baking sheets on the racks halfway through the baking duration. It is very important to not overcook these because the bottoms will burn easily. Store the macaroons in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 3 months.
Makes about 20 Vegan Coconut Macaroons.

(recipe/photo via Mattie)

Chickpeas + Kale Tapas

Ingredients:
10 ounces fresh kale leaves, rinsed
19-ounce can (2 cups) chick-peas, drained and rinsed
1 red bell pepper, finely diced
1 tablespoon snipped fresh coriander (cilantro)
1 to 2 lemons, juiced or to taste
1/4 to 1/3 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste

Method:
1. If using fresh kale: Cook the kale in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop.

2. In a bowl combine the kale with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper.

3. Serve as is or chilled with toasted bread.

(Recipe adapted via babeinthecitykl.blogspot.in)

Vegan Sourdough Banana Bread

Vegan Peach Napoleon.

(click for recipe /photo)

Tandoori Cauliflower

• Cauliflower Florets (medium)-2 cups
• Dairy Free Yoghurt-1 cup 
• Crushed Ginger-2 tsp
• Garam Masala-1 1/2 tsp
• Red Chili/paprika-1 tsp
• Turmeric-1/2 tsp
• Lemon Juice-2 tbsp
• Oil-1 tbsp
• Salt-to taste
• Chat Masala (optional)

Instructions

1. In a ziplock bag mix all the ingredients and let it marinade for about 2-3 hours in the fridge.
2. Place the florets on a foil lined baking sheet and broil on low for about 20 mins (turning once in between) until all golden and cooked!
3. Arrange on a platter and sprinkle some chat masala all over.

Image courtesy: sonisfood

Worth listening to. On Repeat.

Kathy’s Peanut Butter, Vega Maca Chocolate Chip Shake
vegan, makes one shake

4 ounces unsweetened almond milk
4 ounces water (or more almond milk)
1 1/2 bananas, frozen
1/3 - 1/2 bar of vegan Chocolate bar (or 2 vegan oreos)
1 Tbsp peanut butter
1/2 cup ice

Blend all ingredients except the chocolate or Oreos. When shake is smooth, add in the Chocolate or Oreos and blend on low until it blends into chips. 

(photo/recipe adapted via kblog.lunchboxbunch.com/)

Easy Crunchy Tofu Salad

vegan, makes 5 cups

1 lb firm tofu, drained

1 1/4 cups celery, chopped

3/4 cup flat leaf parsley, finely chopped (sub or add dill, basil, cilantro)

4-5 Tbsp Vegenaise (vegan mayo)

3 Tbsp Dijon mustard

1 lemon, juiced

pinch lemon zest

1 Tbsp maple syrup

dressing spices:

1/4 tsp celery seed

1/4 tsp fine black pepper

1/8 tsp cayenne

a few dashes mustard powder

optional fold-ins:

1/2 green apple, finely diced

for more saltiness add in a splash of tamari (or salt to taste if needed)

Directions:

1. Squeeze your tofu dry with a paper towel and slice into large cubes. Steam for about 5 minutes. Let cool.

2. In a large mixing bowl, add all your ingredients and whisk into a creamy sauce. Fold in the tofu and begin breaking into smaller bits with a fork. Fold well until all the tofu is coated.

3. Fold in the parsley and celery.

4. Adjust salt and spices as desired.

5. Cover and place in the fridge until ready to serve - allow at least an hour for the tofu to chill and the flavors to marinate.

Serve with a side of organic chips (I prefer Foodshouldtastegood Chocolate or plain corn chips)

(Photo/Recipe adapted via kblog.lunchbox.com)