If you haven’t tried a kale and black bean burrito yet, then you’ve got to give these burritos a try and see what you’ve been missing!
Avocado is a great substitute for cheese or sour cream, as you get all the creaminess with none of the dairy. And, the red onions offer a little crunch.
Kale and Black Bean Burritos (Servings: 4)
- 1 large bunch of kale, de-stemmed and roughly chopped into bite-sized pieces
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 Tbsp. of extra virgin olive oil
- 1/2 tsp. of cumin powder
- 1/4 tsp. of chili powder
- 1/4 tsp. of Himalayan sea salt
- ½ teaspoon seeded and finely chopped fresh jalapeño (optional)
- 1-2 garlic large cloves, minced
- 2 (15 oz.) cans of black beans, rinsed and drained
- 4 large burrito-sized flour tortillas
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- In a bowl, combine the lime juice, olive oil, cumin, chili powder, sea salt, jalapeño, cilantro and kale. Toss to mix well and set the bowl aside to marinate.
- Warm the beans and minced garlic with a couple of tablespoons of water. You can do this in a small sauce pan on the stove over medium-low heat (sauté the garlic in a drizzle of olive oil before adding the beans). Add small amounts of water as necessary. Use a fork to mash up the beans a little and add salt to taste, if necessary.
- Warm the tortilla in a skillet or in the microwave for a few seconds. Top the tortilla with the black bean mixture, diced avocado, marinated kale (you may end up with more kale than will fit in your burrito, reserve the extra and serve it on the side). Top with red onion.
- Roll up the burrito by first folding the tortilla over from the bottom to partially cover the beans and greens, then fold in the 2 sides; finish rolling and place the burrito seam side down on a plate.
- Slice in half and serve with guacamole or hummus on the side, if desired.
Recipe adapted from Cookie and Kate
Whether you call it “stuffing” or you live in the south and call it “dressing,” no Christmas or Thanksgiving meal is complete without it!
- 2 Tbs. extra-virgin olive oil
- 2 Tbsp. nondairy, non-hydrogenated butter (Earth Balance)
- 1 large onion, chopped
- 4 celery stalks, diced
- 8 oz. button or cremini mushrooms, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp. dried sage
- 1tsp. dried thyme
- ½ tsp. dried rosemary
- ½ tsp. dried oregano
- 1/8 tsp. nutmeg
- 1 tsp. Kosher salt
- ½ tsp. fresh ground black pepper
- ¼ cup fresh parsley, chopped
- 2 cups vegan stuffing mix (see below)
- 1.5-2 cups low-sodium vegetable broth
- Preheat the oven to 350 degrees. In a large sauté pan, heat the oil and butter over medium-high heat until melted. Add in the onion and celery and let cook until the onion is translucent. Add the mushrooms and let cook until softened and browned, about 5 minutes. Mix in the garlic and the seasonings.
- Add the parsley and the stuffing mix to the sauté pan. Mix well. Moisten the stuffing mixture with broth until it is soft but not wet. Remove the bay leaf and let the mixture cool.
- Transfer the stuffing to a large casserole dish that has been brushed with some oil or cooking spray. Bake, uncovered, for 30-40 minutes.
These guacamole potato skins are perfect to snack on for Meatless Monday Night Football.
- 5-6 small Russet potatoes, about 3″ long
- 2-3 tablespoons Earth Balance (vegan butter), melted
- Kosher salt
- Freshly cracked black pepper
- 3 ripe avocados, halved, seeded, and flesh scooped out
- 1 lime, juiced
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon cayenne
- ½ medium onion, diced
- ½ jalapeno pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
- 2 green onions, sliced thin
- 1 jalapeño, sliced thin, optional, for garnish
- fresh cilantro, chopped, optional, for garnish
- ¼ teaspoon lemon juice
- about ¼ cup unsweetened unflavored Silk almond milk
- 1-2 cloves garlic, peeled, smashed, and minced
- Kosher salt, to taste
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 cup Just Mayo (vegan mayonnaise)
- ½ cup Follow Your Heart Vegan Sour Cream
- A couple drops of white vinegar
- Fresh dill, to taste, optional
- Cayenne pepper, to taste, optional
- Paprika, to taste, optional
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Make the Ranch Dressing
- Make the “buttermilk”by pouring lemon juice into a measuring cup then filling to ¼ cup level with almond milk. Set aside and allow to curdle, about 10 minutes.
- On a cutting board, sprinkle some kosher salt on the minced garlic cloves and then, with the back of a fork, begin to smush and mash the garlic and salt into a paste.
- Combine garlic-salt paste, parsley, chives, vegan mayonnaise, and nondairy sour cream in a medium bowl; whisk until smooth.
- Add “buttermilk” mixture, as necessary to thin to desired consistency. When desired consistency is reached, add a couple drops of white vinegar and any other additional ingredients, as desired. Taste and adjust the seasonings, adding more salt and freshly ground black pepper to taste.
- Chill in the refrigerator and allow flavors to meld while you make the potato skins.
Make the Potato Skins:
- Preheat oven to 400ºF.
- Wash potatoes well and pierce all over with fork.
- Place potatoes directly on middle oven rack and bake until skins are crisp and a knife or fork pierces the potatoes easily, about 50 minutes.
- Let the potatoes cool for about 10-15 minutes, until they are cool enough to handle.
Make the Guacamole:
- In a large bowl combine the avocado meat and lime juice and toss to coat.
- Drain the lime juice off and reserve in a small bowl.
- Add smoked paprika, salt, cumin, and cayenne and mash with a potato masher, leaving some chunks for texture.
- Fold in the onions, jalapeño, tomatoes, cilantro, garlic, and 1 tablespoon of the reserved lime juice.
- Set aside while you…finish the potatoes
Finish the Potatoes:
- Once the potatoes are ready, remove and let cool about 10 minutes on a wire rack, or until the potatoes can be handled.
- Set oven to broil.
- Slice each potato in half, lengthwise and use a spoon to scoop out the flesh, leaving about ¼” of the flesh intact.
- Using a pastry brush, brush the insides of the potatoes with the melted, nondairy butter and season well with salt and pepper.
- Turn the potatoes over and brush the skin sides with butter, and again season well with salt and pepper.
- Place potato halves skin-side up on a baking sheet and broil them until the skin begin to brown and crisp, about 2 – 3 minutes (watch carefully so they don’t burn).
- Flip skins over and broil another 2 – 3 minutes, or until beginning to brown and crisp.
- Remove potato skins from oven and place on serving platter. Spoon dollops of guacamole on the potato skins and garnish with sliced green onions, sliced jalapeños, and chopped cilantro.
- Serve with ranch dressing immediately.
Join the Meatless Monday Nights Sideline Meat challenge!
Recipe adapted from 40 Aprons
Halloween has always been one of my favorite holidays. Dressing up in costume is so much fun, and since I have a son, the whole family really gets into it. Yep, we’re one of those families who does a group costume! It’s such a fun way to get everyone involved and make the day a little more special. Another way to add fun to the day? Spooky foods!
Whether you’re hosting a Halloween bash or just want some tasty snacks before heading out to trick-or-treat, these recipes are sure to be a hit. Here are a few ideas to get your evening off to a boo-tiful start.
Halloween Apple Bites from Oh She Glows
Banana Ghosts from The Vegan Woman
Candy Corn Fruit Parfaits
Satisfy your sweet tooth with some fresh pineapple, oranges and nondairy whipped cream, with a couple pieces of candy corn on top!
- pineapple, cut into bite sized chunks
- oranges, cut into bite sized chunks (or use the small Cuties)
- nondairy whipped cream
- candy corn
Directions: In a clear glass, layer pineapple, then oranges and top with whipped cream and a couple pieces of candy corn. Serve right away or refrigerate until ready to serve.
Spiders on a Log
Things you’ll need: Celery sticks, Natural peanut butter and Plastic spiders
Directions: Slice celery sticks crosswise. Fill each stick with peanut butter and arrange on a platter. Decorate theses snacks with plastic spiders … just be sure to remove them before digging in!
Halloween Graveyard Salad from Fork and Beans
With fall in the air, I’m always in the mood for the sweet smells of pumpkin baking in the oven.
Use a 6×9 inch loaf pan.
- ¾ cup spelt flour
- ¾ cup whole wheat pastry flour
- 1 tsp baking powder
- ½ tsp fine sea salt
- ½ tsp baking soda
- 1/2 cup unrefined coconut sugar
- 1 tsp ground cardamom
- ¼ tsp ground clove
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/3 cup extra virgin olive oil
- 2/3 cup pureed fresh pumpkin (roasted in oven until for tender, then scoop from skin)
- 1/2 cup almond or coconut milk
- 2 tsp organic apple cider vinegar
- 1 1/2 tsp pure organic vanilla extract
Before you mix the ingredients, lightly oil the pan and preheat the oven to 350 degrees Fahrenheit with the rack in middle.
- In a medium bowl combine the nondairy milk and vinegar set aside.
- Use a large sifter and place it over a large bowl – combine the flours, baking soda, sea salt, baking powder, sugar and spices.
- Use a whisk to mix the dry ingredients through the sifter and mix again with the whisk once it passes through the sifter and is in the bowl.
- In a separate bowl combine the pumpkin puree, oil, vanilla extract and mix well then add the non-dairy milk and mix again.
- Now add the wet ingredients to the dry ingredients and mix well using a whisk just until combined – don’t over mix (the batter will be very thick).
- Add quickly to the oiled loaf pan and bake on the middle rack for 38-40 minutes. A toothpick inserted should come out clean or a few moist bits is fine.
- When done, let the cake cool in the pan for 10 minutes on a wire rack.
- Carefully take out of the pan by flipping over onto a plate and then back on to the rack right side up and continue to cool.
- The cake should be cool before adding topping.
Lemon Spice Glaze
- ½ cup organic powdered sugar
- ¼ tsp cardamom
- ¼ tsp cinnamon
- 1 Tbsp fresh lemon juice
- 2 tsp non dairy milk
Instructions (for Lemon Glaze):
- Sift sugar into bowl and add all other ingredients.
- Drizzle on the cake.
Recipe adapted from Flip Flops and Avocados.
Warm up on a cool fall evening with some Pumpkin Chili. Throw all ingredients into your slow cooker in the morning so you’ll come home to a steaming bowl of chili. Pair with tortilla chips for the ultimate comfort food.
Two Bean Pumpkin Chili
Makes 8-10 servings
- ½ Tbsp olive oil
- 1 onion, diced
- 4 cloves garlic
- 1 jalapeño, chopped
- 1 red bell pepper, diced
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 cup low-sodium vegetable broth
- 2 Tbsp tomato paste
- 2 (15oz) canned pumpkin purée
- 2 (28 oz) cans diced tomatoes
- 2 Tbsp oregano
- 4 Tbsp chili powder
- 1 (15oz) can kidney beans
- 1 (15oz) can black beans
- 2 cups corn (fresh or frozen)
- 2 Tbsp vegan Worcestershire sauce
- 1 Tbsp organic brown sugar
- Salt and pepper, to taste
- In a pot, sauté onions, garlic and jalapenos in oil until onions are translucent about 5-7 minutes.
- Add all ingredients into slow cooker and cook on low for 5-6 hours.
Are you looking for a healthy pumpkin recipe to try? How about pumpkin risotto? Today’s recipe is a twist on classic Italian risotto – pumpkin! Why not? Pumpkin adds a sweet and unique flavor that’s perfect for fall. This Italian risotto recipe is both vegetarian and vegan.
Pumpkin Risotto (Yield: 4-6 servings)
- 1 small yellow onion, diced (approx. 1 cup)
- 1 Tbsp olive oil
- 2 cups arborio (risotto) rice
- 1 cup white wine
- 4 cups vegetable broth (low sodium)
- 1 cup organic pumpkin purée
- 1 tsp fresh ginger, grated or minced
- 3 Tbsp nutritional yeast
- 1 tsp nutmeg
- 1 Tbsp chopped fresh basil
- 1 Tbsp nondairy margarine
- salt and pepper to taste
- Sauté the onion in olive oil over medium heat for 3-5 minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine.
- Start to add the low-sodium vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.
- Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.