Category: Recipes I Have Tried

EQUIPMENT

• Stainless Steel Pan
• High Powered Blender
• 9×13 Baking Dish

INGREDIENTS

FILLING

• 1 red onion diced
• 3 cups cabbage chopped
• 8 ounces mushrooms diced
• 1 bell pepper diced
• 14 ounces black beans
• 14 ounces pinto beans
• 1 ½ teaspoon cumin
• tortillas of your choice

RED SAUCE

• 14 ounces fire roasted tomatoes chopped
• 6 ounces tomato paste
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder

CHEESE SAUCE

• ½ cup cashews
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon onion powder
• ¼ cup nutritional yeast
• 1 tsp Bragg liquid aminos
• 1 cup water

INSTRUCTIONS

• Sauté the onions and mushrooms until the onions are translucent.
• Add the cabbage and peppers and cook until the cabbage is almost soft.
• Add the red sauce ingredients to a blender and blend until smooth. Pour into a bowl and set aside.
• Add the beans, cumin and 1 cup of the red sauce to the sautéd mixture and cook for 5 minutes.
• Add all of the cheese ingredients to the blender and blend until smooth.
• Spoon a couple spoonfuls of the filling onto a tortilla and roll into a burrito.
• Place the burrito in the bottom end of a large casserole dish.
• Continue filling tortillas and lining them up in the bottom in the pan until it is full.
• Pour the red sauce over the burritos and smooth it with a spoon.
• Slowly pour all of the cheese sauce over the burritos allowing it to run over the ends of the burritos. The sauce will be a bit runny.
• Bake at 350° for 50 minutes.
• Serve each enchilada with your favorite toppings. Our favorites are guacamole, salsa and yogurt sauce. (yogurt sauce is a cup yogurt from my yogurt recipe, 1/2 tsp onion powder, teaspoon lemon juice and 1/2 tsp Braggs)

Soy Yogurt Recipe:

Click here

INGREDIENTS

• 3 cups cooked brown rice

• 2 cups young green jackfruit
• 1 cup cooked black beans
• 1 cup cooked red beans
• 1 cup sweet corn (fresh or frozen)
• 12 corn tortilla shells

Enchilada Sauce

• 3 cups vegetable broth or water
• 6 ounces tomato paste
• 2 tbs chili powder
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground cumin

INSTRUCTIONS
Blend all of the enchilada sauce ingredients on medium-high speed for 30 to 60 seconds. Set the sauce to the side.

Drain and rinse the canned jackfruit. Shred the jackfruit by pulsing in a food processor or by smashing down with a fork in a mixing bowl. Mix the shredded jackfruit, corn, beans, and rice together in a large bowl. Add 3/4 of the enchilada sauce into the bowl and mix everything together.

Layer the bottom of a large baking dish (10″x15″) with six of the tortilla shells. Add the jackfruit mixture over the tortilla shells and spread out evenly. Cover with the remaining 6 tortilla shells. Pour the remaining enchilada sauce over the tortilla shells so that they are evenly covered.

Bake at 400 degrees Fahrenheit for 45 minutes.

https://plantbasedgabriel.com/vegan-chicken-enchilada-bake/print/1177/

INGREDIENTS:

CAULIFLOWER, CAYENNE PEPPER SAUCE (AGED CAYENNE PEPPERS, DISTILLED VINEGAR, SALT, DRIED GARLIC), RED PEPPERS, CARROTS, PUMPKIN SEED KERNELS, SUNFLOWER OIL, RED ONIONS, OAT FLOUR, LIME JUICE, WATER, CILANTRO, GARLIC, SEA SALT.

Get to sipping! How to make nature’s Gatorade

• Add one cup of peeled ginger and six cups of water to a pot 
• Bring it to a boil and leave it for 20 minutes
• Add half a cup of lemon juice in a big pitcher or jar
• Add half a cup of apple cider vinegar and half a cup of maple syrup
• Throw in a pinch of sea salt 
• Strain out the ginger root from your ginger water, add it to the pitcher and mix everything together
• Pour the mixture, ice and mint leaves into a glass
• Top it off with sparkling water

htmlhttps://www.dailymail.co.uk/femail/article-12488923/Nutritionist-make-natural-Gatorade-without-food-dyes-artificial-sweeteners.html

I used this recipe to make apricots cobbler:

For the biscuit topping:

* ½ cup unsweetened nondairy milk

* 2 ounces pitted dates (3 to 4 Medjool or 6 to 8 Deglet Noor), chopped

* ½ very ripe banana, sliced

* 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)

* 1 ½ cups old-fashioned rolled oats

* 1 ½ teaspoons baking powder

* ¼ teaspoon cinnamon

The fruit:

* 2 cups fresh or frozen pitted and sliced peaches (about 4 medium peaches)

For the fruit sauce:

* 1 cup water (or fruit juice)

* 2 ounces pitted dates (3 to 4 Medjool or 6 to 8 Deglet Noor), chopped

* 2 tablespoons lemon juice

* ¼ cup old-fashioned rolled oats

* ½ teaspoon cinnamon

INSTRUCTIONS

* To start the biscuit topping, place the nondairy milk, dates, banana, and vanilla into a small bowl, and set aside for at least 15 minutes (so the dates can soften).

* Grind the 1 ½ cups of rolled oats (for the biscuit topping) and ¼ cup of rolled oats (for the fruit sauce) into flour with a blender. You can grind these together if you like; just measure out 1 ½ cups and ¼ cup of flour afterwards, and set aside.

* For the fruit, place the peaches and blackberries into a medium bowl (if frozen, rinse under warm water first).

* Preheat the oven to 375°F. Set aside an 8 x 8-inch baking pan (no parchment paper is needed).

* To make the fruit sauce, place the water (or juice), dates, and lemon juice into the blender, and blend until smooth. Add the ¼ cup of oat flour and the cinnamon, and blend again until smooth.

* Pour the fruit sauce into the bowl of peaches and blackberries, and toss. Spread evenly into the pan.

* To finish the biscuit topping, whisk the remaining 1 ½ cups of oat flour and the baking powder and cinnamon together in a medium bowl.

* Pour the soaking ingredients (milk, dates, banana, and vanilla) into the blender, and blend until smooth.

* Add this mixture to the bowl of dry ingredients and mix well.

* Spread the batter over the fruit and sauce (in the baking pan), somewhat evenly but with some gaps of fruit in between. Bake uncovered for 25 to 30 minutes, or until the topping is lightly browned. Let cool for at least 10 minutes before serving.

http://www.straightupfood.com/blog/2012/07/30/blackberry-peach-cobbler/

1 C split peas

1.5 C water to boil

Simmer until water absorbed

2 T chickpea flour

Mash

1 C chopped walnuts

2 T chopped parsley w/ stems

2 cloves garlic chopped

Salt & pepper

https://youtu.be/O5d8v2QJQxg?si=LIfgWWwcsPi4rdgu

INGREDIENTS:

1 C chickpea flour (recipe below)
2-2/3 C Water
1/3 C vegan fish sauce
1-1/2 t sea salt
blackening seasoning (recipe below)

INSTRUCTIONS:

Add all ingredients (except blackening seasoning) into a high speed blender and blend until smooth.

Transfer to a high walled pot on medium high heat and with a whisk be sure to stir continuously to prevent any lumps or stuicking to the bottom of the pot.

Bring to a soft boil (reduce the heat if needed) and cook for 5 minutes.

Transfer to a baking dish and allow to cool.

Once chickpea is set, cut into filets (score lines across top to make it flakey) and use as desired.

Sprinkle top w/ blackening seasoning & bake your chickpea filets for a minimum of 25 minutes at 350F to firm it up and reduce it’s moisture content

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* HOW TO MAKE CHICKPEA FLOUR AT HOME

Method A:  Grind dry chickpeas in high speed blender (1 C dry ground chickpeas = 1.5 C flour)

Method B:  Grind smaller amount in a coffee grinder & sift to remove large pieces.

Substitute wheat or oat flour w/ HALF chickpea flour.

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* BLACKENING SEASONING

2 tablespoon smoked paprika (or use regular paprika)

1 tablespoon cayenne powder (use more for a spicier blend)

1 tablespoon onion powder

1 teaspoon garlic powder

1 teaspoon ground black pepper

1 teaspoon sea salt

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon dried thyme

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Blogger Bethenny Frankel admits that she made the ‘rookie mistake’ of storing a batch of bagels in her fridge, which had left them ‘too dense and hard.

But she’d heard of a way to reverse the condition: ‘Rinse it off and then put it in the oven 8or air fryer.’

This method may also work on dry baguettes!