Easy Burrito Bowls

This is sort of like the bowls you can get at Chipotle or some of the other restaurants these days. You could add fresh or pickled jalapenos or some raw chopped onion. This is a very flexible dish. I loaded up leftovers for work the next day.

For the bowls:

• 1 cup uncooked rice (I used basamati)
• 1 cup salsa
• 3 cups Romaine lettuce, chopped
• 1 can whole kernel corn, drained
• 1 can black beans, drained and rinsed
• 2 Roma tomatoes, diced
• 1 avocado, halved, seeded, peeled and diced
• 2 tablespoons cilantro leaves, chopped

For the chipotle cream sauce:

• 1 cup vegan sour cream
• 2 tablespoons chipotle peppers, minced
• 1 clove garlic, minced
• juice of 1 lime
• 1/4 teaspoon salt

Make the chipotle cream sauce: whisk all ingredients together; set aside.

Cook rice according to package directions; let cool.

Stir in the salsa; set aside.

To assemble the bowls: divide rice among bowls.

Top rice with Romaine.

Add black beans.

Top with corn.

Next add your tomatoes.

Toss on the avocado.

Garnish with cilantro leaves.

Drizzle with chipotle cream sauce.

Enjoy!!

Greens, Beans and Andouille Pan Stew

This was amazing. It was fast to get on the table and had amazing flavors. This is my vegan version of the recipe I found in a magazine. Serve with a crusty bread and/or salad for a full meal.

• 1 tablespoon olive oil
• 1 package Tofurky Andouille sausage links, cut at an angle
• 1 medium sweet onion, cut into wedges
• 1 can cannellini beans, rinsed and drained
• 2 tablespoons fresh thyme leaves
• 2 cloves garlic, minced
• 1 can vegetable broth
• 7 ounces chopped kale
• 2 tablespoons balsamic vinegar

In an extra-large skillet heat oil over medium heat. Add sausage and onion; cook and stir 6-8 minutes or until browned. Remove from skillet and keep warm.

Add beans, thyme and garlic to the skillet; cook 1 minute or until heated through.

Add broth; bring to boiling. Reduce heat. Boil gently, uncovered, 3-4 minutes or until reduced by about half.

Gradually add kale, tossing until wilted before adding more. Cook and stir 2-3 minutes or until the kale is tender.

Add sausage mixture and vinegar; heat through. Top with additional thyme.

Enjoy, makes 4 servings.

Cheesy Stuffed Poblanos with Beefless Ground

I stuffed a few poblanos with Gardein Beefless Ground for lunch this weekend. These were fast to make and yummy. I made some yellow rice to serve with them. You could also use this filling for other veggies (bell pepper, squash, zucchini, etc.)

• 1 package Gardein Beefless Ground
• 2 teaspoons oil
• 1 can (10 ounce) Green Chile Enchilada Sauce
• 1 garlic clove, minced
• 2 teaspoons cumin
• salt and pepper
• 1/2 fresh lime juiced
• 2 Poblano Chiles
• 1 cup Daiya mozzarella shreds
• 1/3 cup sliced green onions

Preheat oven to 375. Lightly spray a 8x8 baking dish with non-stick spray. Set aside. Heat oil in a large pan. Add the beefless ground and stir until it's thawed. Add the enchilada sauce, garic, cumin, salt and pepper. Stir and simmer until hot.

While the filling is getting hot, cut the pobablos in half and remove the seeds and membranes. Place on a microwave safe plate and cook for 2 minutes.

Remove the filling from the heat. Stir in lime juice, sliced green onions and cheese. Stir well.

Stuff the pepper halves and place in your oiled dish. Garnish each pepper with a small amount of mozzarella.

Bake for 25 minutes.

Garnish with sour cream and salsa. I served these with yellow rice.