Quick Black Bean Burritos

Black Bean Burritos
From: allrecipes.com
This recipe was not vegan, but by simply changing the cream cheese to vegan, I made the recipe vegan! It just keeps getting easier to be vegan! I also added a couple things to the recipe, so I made it my own.

Ingredients

2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces vegan cream cheese
cholula hot sauce (just happens to be my favorite kind of hot sauce)
1/2 a tomato, diced
some shredded lettuce
2 dallops vegan sour cream
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Directions
1.Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2.Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3.Cut cream cheese into cubes and add to skillet with salt and hot sauce. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4.Spoon mixture evenly down center of warmed tortilla, add tomato, lettuce and sour cream, and salsa and more hot sauce if desired and roll tortillas up. Serve immediately.

Messy Mikes (Vegan-Style Sloppy Joes)

Best recipe I've found for the tempeh, since I'm not big on the flavor of it! But it was a delicious substitute for sloppy joes!


Messy Mikes
From: chooseveg.com


1 tablespoon olive or canola oil
1 medium onion, diced
1 8-oz package tempeh, crumbled
2 tablespoons tamari or soy sauce
1/2 cup ketchup
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
1 tablespoon sugar or other sweetener
1 package burger buns
Heat the oil in a 2-quart saucepan over medium-high. Add onion, tempeh, and soy sauce, and saute until onion is tender and lightly browned, about 10 minutes.
Add the remaining ingredients, and mix well. Reduce the heat to medium and simmer the mixture uncovered, stirring often, for 10 minutes. Serve over burger buns.
Vegan Vittles by J. Stepaniak

Butternut Squash, Roaste Garlic, and Apple Soup

Easy and Yummy!

Butternut Squash, Roaste Garlic, and Apple Soup

From chooseveg.com
1 butternut squash
4 or more garlic cloves
2 green apples, peeled and chopped
salt and pepper to tast
olive oil
4 cups of vegetable stock
Heat a little olive oil and add the garlic cloves (peeled and slightly pressed)
Fry in medium heat until golden. Add the apple and squash. Add salt and pepper and stir. After 2 or 3 minutes add the veggie stock and let simmer until the squash is done.
Blend everything and serve with good bread. Add lemon if desired.
Serves: 4
Preparation time: 20 minutes

Breakfast Scramble

You should know I have been desperately looking for a good sustitute for scrambled eggs. I've tried many different things I made up myself, one included tofu, olive oil, salsa and vegan cheddar cheese, which worked out well for many mornings. I just wanted something different today. I put this mixture (excluding thre green onion and I added a little salt and pepper) into a wrap. I expected a little more flavor, but with small alterations, I'm sure I can get something delicious from this recipe. I'll up date you tomorrow.

Breakfast Scramble


1 Tbsp. vegetable oil
1/2 lb. sausage substitute
1/2 onion, diced
2 cloves garlic, minced
1 lb. firm tofu, drained and crumbled
1 tomato, diced
1 tsp. turmeric
1/2 tsp. garlic salt
2 green onions, minced

Heat oil in a skillet. Add the sausage substitute, onion, and garlic and fry until browned. Add the tofu, tomato, turmeric, and garlic salt and saute for 5 minutes. Add green onions during last minute of cooking.

Slightly Spicy Black Bean Burger

I have to point out that I love cooking with the food processer, although I hate cleaning it, it does all the dirty work and it's usually one of the only things that's needed in prep, this recipe you also need a bowl, but still simple. And quick! I topped with tempeh bacon (first time I tried it and it was a little too salty for me, but your gonna have to make that decision on your own, it's worth trying once) and vegan sliced mozz, lettuce and tomato. I put it on home made rolls, dinner rolls that I made extra large just for this purpose. These burgers were yummy, but tasted like puried black beans, so you will have to enjoy the taste of black beans to enjoy these.

Slightly Spicy Black Bean Burger
From: Vegweb.com

Ingredients:

1/3 cup onion, chopped
1 (15 ounce) can black beans, drained and rinsed, divided
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/8 teaspoon black pepper
garlic powder, to taste
sea salt, to taste
1/4 cup dried vegan bread crumbs
Directions:
1. In a food processor, add onion. Process until minced. Add 1/2 the can black beans. Process until a soup is formed.
2. Add cumin, chili powder, black pepper, garlic powder, salt, and the rest of the black beans. Process until smooth.
3. Transfer bean mixture to a bowl and add vegan bread crumbs. Stir. Spoon onto a lightly oiled skillet. Smooth down with the back of a spoon.
4. Cook 5 minutes over medium-high heat. Flip over patties and cook an additional 5 minutes.
Tastes best with Mexican-style toppings!
Serves: 2-4, Preparation time: 15 minutes

Vegan Freak

I finally finsihed the book, Vegan Freak. Awesome. Very inspiring and helpful. While half of the book is about how to be vegan and remembering why you are doing it, the other half is about dealing with the "harder" things that come along with being vegan. The in-laws, the parents, the great-aunt who cooks with tons of butter and cream, the friend that thinks your crazy, the questions after questions about your health. While it answers most questions, it has references to get more information. The more informed you are, the better you can answer the questions. The happier you are, the more curious others will be about what your doing that makes you feel so great. The biggest message I got from the book was be a happy, healthy vegan. Being miserable doesn't help anything and won't help you convince others to get vegan. Anyway, the point is, it's a great book and all vegans should read it. And listen to the veganfreakradio.com. Funny stuff!

Ziti with Sun-Dried Tomato Cream

Quick and simple, very filling and delicious!!

Ziti with Sun-Dried Tomato Cream

From chooseveg.com
Makes 4 servings

1 lb. ziti
1 cup chopped oil-marinated sun-dried tomatoes
1 cup firm silken tofu, drained and crumbled
3 cloves garlic, chopped
4 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 small can marinated artichokes, drained and chopped
2 tablespoons fresh parsley
soy parmesan (optional)
Cook the ziti al dente. Meanwhile, in a food processor, combine the tomatoes, tofu, garlic, basil, vinegar, salt, pepper, and olive oil. Process to a smooth consistency. Drain the pasta and toss with the sauce and artichokes. Sprinkle with the parsley and soy parmesan, if desired.
366 Simply Delicious Dairy-Free Recipes by Robin Robertson

Vegan Christmas

Christmas morning, my mom's side of the family does breakfast, that way everyone is free to do the other side of the family for dinner. It's egg dishes and danishes mostly. This my first Vegan Christmas. So, I had to make more than usual. I made cinnamon rolls using my bread maker and they were delicious! I also made this "egg" tofu bake.

1 block of tofu, crumbled
1 bag shredded vegan cheddar cheese
1 chopped bell pepper, any color
1 chopped onion, sauteed in oil until soft
3 tbsp nondairy milk
1 container vegan sausage
1 tsp chopped garlic
salt and pepper to taste

Oil a 8x8 glass baking pan. Mix all ingredients in a big bowl then pour into pan. Bake at 325 covered with foil until warm all the way through.

Really, so simple. I did have a recipe, but it wasn't going to be what I actually wanted, so I just kind of through this together. It was delicious. My sister also enjoyed it. No one else barely tried it but my mom. If your hosting a breakfast, this is a good dish to have and add or take out ingredients to suit your taste buds!