Ingredients (use vegan versions):
Directions:
Fry the chopped onion in the oil until tender. Add tomatoes, beans, corn and soy sauce. Cook for a few minutes. Add spices and cook for another 2-5 minutes. I used LOTS of chili and paprika. Serve hot over rice, and enjoy!
Serves: 2-4
Preparation time: about 20 minutes
Ingredients (use vegan versions):
Directions:
Chop the onion very fine and saute in
the olive oil until quite soft. In a
bowl mix the squash, cream cheeze, chili
powder, and sauteed onion. Divide it and
roll it up in the eight tortillas, and
place in a shallow casserole side by
side. Cover with enchilada sauce, and
bake at 325 for 10 or 15 minutes (until
the tortillas are done- this varies
greatly with the brand you use- and the
sauce is hot).
Serve topped with
guacamole and chopped cilantro.
NOT low fat! Unless they make fat free
vegan cream cheese, and you leave out the
guacamole. . .but it sure is good!
Serves: 4
Preparation time: 45 min
Ingredients (use vegan versions):
Directions:
Saut� the onion in a large pot with a
little oil until it’s soft, but not
browned (about 5 min). Then add your
garlic and cook for another 2 min or
so. Once they’ve softened you can add
your tomatoes, potatoes, corn, wine,
salt, pepper, chili powder and
oregano. Cover and simmer at Med heat
for about 10 or 15 minutes, then add
your zucchini. Cover it again and
simmer some more until the potatoes are
cooked and the liquid it mostly
evaporated. The time that takes
depends upon the size of your
potatoes… usually about 10 or 15
minutes more.
Once your potatoes are soft, remove
them from the heat and stir in your
cilantro. Set aside. (You can
refrigerate this mixture if you’re
planning ahead.)
Spread your refried beans onto your
tortillas, then add the cooked tater
mixture and hot sauce. Roll up and
place in baking dish. Repeat until
your dish is full of burritos. Spoon
your salsa over the top of the burritos
and place in the oven at 350 just until
your beans are heated up and the salsa
soaked in to your tortillas a bit.
Enjoy!
Serves: 4-6
Preparation time: 1 hr
Ingredients (use vegan versions):
Directions:
Preheat oven to 450.
Spray skillet with cooking spray; heat up to
medium. Sauté onion, garlic, jalapeno, and cumin
until crisp-tender, about 5 minutes.
Add beans to skillet and mix. Then add the
tomato and cilantro into the skillet and stir
around, cooking for about 1 to 2 minutes.
Spoon a nice helping of the mixture onto each
tortilla. Then add the vegan cheese. Fold them
over and spray both sides with cooking spray.
Bake on cookie sheet at 450 for about 5 to 7
minutes or until a little brown. Then serve with
salsa and vegan sour cream!
Serves: A lot!
Preparation time: 20 min. or so
Ingredients (use vegan versions):
Directions:
In a saucepan, prepare 1 cup of rice according to
package instructions.
In a separate large frying pan, heat 1 Tbsp olive oil over
med-high heat. Add onion and cook for 5 minutes or
until transparent. Add garlic and cook for one more
minute. Add spices and salt and stir. Add tempeh and
cook for another 4-5 minutes until browned. Add black
beans and tomatoes w/ green chiles. Stir in the orange
or pineapple juice. Let ingredients cook together about
15-20 minutes.
Place black bean mixture into tortillas with a couple
spoonsful of brown rice. Top with salsa and veg sour
cream and enjoy!
Serves: 4-6
Preparation time: 30 minutes