vegan & gluten free BURRITOS
Makes about 6 burritos.
For the fresh salsa:
-1 large tomato, chopped
-1/3 white onion, chopped
-few dashes of lime juice
-salt to taste
Combine all in a covered bowl and let sit in the fridge. (Can be made a day in advance).
For the "beef":
-1 cup textured vegetable protein (TVP)
-1 cup boiling water
-1 tbsp vegan margarine
-few dashes chipotle sauce
-few dashes of chilli powder
-salt to taste
Combine TVP and water in a bowl and stir. Let sit for five minutes or until all water is absorbed.
In a pan over medium heat, melt the margarine. Add the TVP, chipotle sauce, and chilli powder. Saute, stirring occasionally, until TVP starts to brown.
Keep warm by putting it in a covered bowl in the microwave.
For the beans:
-1 tsp vegan margarine
-1 can black beans
-1/2 red pepper, chopped
-2 cloves garlic, chopped
-dash of cumin
Melt margarine. Saute garlic and red pepper until pepper is soft and garlic is fragrant. Add beans and cumin. Saute and stir occasionally until beans are soft enough to mash with a fork. Partially mash beans. Keep warm in a covered bowl in the microwave until ready to use,
For the tortillas:
-6 corn tortillas (bought or homemade)
-loads of vegan shredded cheddar cheese (I use daiya)
Preheat oven to 325 F. Place tortillas on a cookie sheet. (You may have to do this in batches). Put a ton of cheese on each tortilla. Spread it across the whole surface of the tortilla, as if you were making a pizza. Bake tortillas in oven until cheese is just melty and remove immediately. If you bake them too long you won’t be able to fold them.
Other fillings (optional):
-iceberg lettuce, chopped
-vegan sour cream
-whatever else you want
Lay the tortilla on the plate. Add a line of half-mashed beans down the centre. Add sour cream if using. Put the beef on next. Put vegetables and salsa on last. Roll and eat.
the best vegan gluten free brownies of your life
1/2 cup sugar
2 tbsp vegan margarine or oil
1/4 cup non-dairy milk
1 1/2 cups semi-sweet chocolate chips
3/4 cup gluten free all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup walnuts (optional)
1/2 cup coconut (optional)
Preheat oven to 325 F. Grease whatever pan you are using. This will fill and anything 8X8 or bigger or anything smaller than 9X13.
In a saucepan over medium heat combine margarine, sugar, and half of the milk. Bring to a boil. Remove from heat and stir in chocolate until smooth.
In a blender combine the rest of the milk and the banana until smooth. Add banana mix to chocolate mix. Stir in flour, baking soda, and salt. Add walnuts and coconut if using.
Bake until brownies feel spongy when touched. Do not over-bake.
They will be a bit gooey when warm, but will firm up once cool. You can also put them in the fridge.
These make amaaazing brownie ice cream when mixed with vegan vanilla ice cream.
Cream of Broccoli Soup (Vegan and Gluten Free)
Seriously, I don’t even like cream soups or broccoli, but this is delectable.
-2 smallish heads of broccoli, chopped (about 2 cups)
-1 or 2 medium sized potatoes, chopped
-2 cloves of garlic, chopped
-1 tbsp vegan margarine (or oil)
-3 cups water + 1 onion bouillon cube (or three cups veggie broth)
-1/2 cup tofu
-1 cup RAW cashews
-1 cup non-dairy milk (I used almond & coconut)
-2 tbsp nutritional yeast
-salt and pepper to taste
In soup pot over medium heat, fry margarine, garlic, broccoli , and potatoes until garlic is fragrant. Add water and bouillon. Bring to a boil and let it boil until potatoes are tender. Remove from heat.
In a blender, combine cashews, non-dairy milk, tofu, and nutritional yeast. Blend until smooth. Stir cashew mixture into soup mixture. Season to taste with salt and pepper. Return to stove to warm up, if needed, before serving.
How to Make Tomato Sauce when you have No Tomato Sauce or Paste or Canned Tomatoes
This is not a gourmet recipe. This is a starving student recipe.
-fresh chopped tomatoes
-veggie bouillon cube (optional, but recommended. add salt if not using)
-chopped onion (optional)
-favourite herbs and spices (pepper, oregano, basil, etc)
-nutritional yeast (optional)
-(vegan) cheese (optional, but recommended)
Boil equal parts chopped tomatoes and tomato juice (and onion and garlic if using) until all is soft, reduced, and can be semi-blended together with a fork. Add bouillon cube, yeast (if using), and herbs and spices (if desired). Mix until smooth and heated through. Serve with (vegan) cheese, if you feel like it, over (gluten-free) pasta.
Maple Baked Pineapple and what to do with it
-fresh pineapple slices
Leave the pineapple slices to soak in maple syrup with a few dashes of cinnamon for as long as you can, covered in the fridge.
Preheat oven to 350. Place soaked pineapple slices on parchment paper on a baking sheet. Spoon more of the syrup over the slices. Save remaining syrup. Bake until pineapple is soft and cuts easily with a fork.
Serve warm with the syrup you set aside.
Pineapple Cream Pie Smoothie (serves 1)
-one 1/2 inch thick slice of baked pineapple, at room temperature
-one banana, fresh or frozen
-one cup of vanilla flavoured non-dairy milk (I use soy)
-1/4 cup vegan ice cream (optional, coconut milk-based would be a good choice
-cookie crumbs (optional, use gluten-free cookies if desired)
Blend pineapple, banana, and soy milk (and ice cream, if desired) in a blender until smooth. Top with cookie crumbs before serving, if desired.
Other Uses for Maple Baked Pineapple
-serve slices warm over vegan/gluten-free golden cake
-serve slices at room temperature (or warm, if you like melting) over vegan ice cream (again, coconut milk-based would be amazing, but you could also use frozen-banana based or whatever).
-serve slices warm with vegan yogurt
-puree and mix into oatmeal (<this option is not gluten free)
-serve warm over waffles or pancakes (van’s natural foods makes wonderful gluten free waffles, blueberry would go well with the pineapple)