Spicy Rice & Bean Burritos (Makes 3 burritos)
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).
Visit Maple Spice for the recipe.
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
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.
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.
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
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
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
Recipe and photo courtesy: eat-your-heart-out.net
Vegan Peach Napoleon.
(click for recipe /photo)
Image courtesy: sonisfood
The Juicy Show Podcast - Episode 25 -
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
1/4 tsp celery seed
1/4 tsp fine black pepper
1/8 tsp cayenne
a few dashes mustard powder
1/2 green apple, finely diced
for more saltiness add in a splash of tamari (or salt to taste if needed)
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)