Chipotle Bean Burritos

Mexican and Tex-Mex are some of my favorite foods. We have been trying to eat more beans for the protein since going vegan. Black beans have always been a favorite and this recipe is a good way to enjoy a delicious bean burrito. I've used some of the leftover bean filling to make breakfast burritos and tostadas. Yummy!

• 1  tablespoon  canola oil
• 1  garlic clove, minced
• 1/2  teaspoon  chile powder
• 1/4  teaspoon  salt
• 1/3  cup  water
• 1  (15-ounce) can organic black beans, drained
• 1  (15-ounce) can organic kidney beans, drained
• 3  tablespoons salsa
• 6  (10-inch) whole-wheat tortillas
• 1  cup  (4 ounces) Veggie Shreds cheddar cheese
• 1 1/2  cups  chopped plum tomato (about 3)
• 1 1/2  cups  shredded lettuce
• 6  tablespoons  thinly sliced green onions
• 6  tablespoons  Toffuti sour cream

Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly.

Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes.

Remove from heat; stir in salsa.

Partially mash bean mixture with a fork.

Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

This would also be good with some pickled jalapenos added before rolling up.

Cheese and Mushroom Dip

One blog I like to follow is Closet Cooking -- even though his recipes aren't vegan, that is the whole point of my blog. Take a recipe from where ever and make it vegan and tasty. This was delicious!!!! You have to give it a try if you are a mushroom fan.

• 1 tablespoon oil
• 1 tablespoon vegan butter (Earth Balance)
• 1 medium sweet onion, sliced
• 1 pound mushrooms, cleaned and sliced (I used half button and half baby bellas)
• 1 clove garlic, chopped
• 1 teaspoon dried thyme
• salt and pepper to taste
• 1/4 cup white wine
• 4 ounces Toffuti cream cheese, at room temperature
• 1/2 cup Toffuti sour cream
• 1/4 cup vegannaise
• 1/4 cup mozzarella, grated
• 1/4 cup grated parmigiano reggiano, grated

Heat oil and butter in a skillet. Add onion and cook until slightly caramelized, about 20 minutes or so.

Add the musrhooms and saute until they begin caramelizing, another 20 minutes or so.

Add garlic and thyme and continue to cook about 1 minute. Add salt and pepper to taste. Add wine and cook until it has evaporated, scrapping any bits off the bottom of the pan that may have formed.

Puree half of the mushroom mixture in a food processor.

Mix all of the mushrooms mixtures, cream cheese, sour cream, vegannaise, mozzarella and parm and place in a baking dish.

Bake in a preheated 350 F oven until brown and hot all the way through, about 30 minutes. Serve with crackers or bread slices. We used thin slices of whole wheat baguette slightly toasted.

Baby Bella Stroganoff

I found this recipe somewhere on line and I do love Stroganoof. Since this one usees mushrooms in place of beef I knew I wanted to give it a try with a few modifications. I really enjoyed this dish served over noodles with a glass of red wine. I personally think it is best freshly made the leftovers soak up too much of the sauce and make it dry. Enjoy!

•  8 ounces baby bella mushrooms, cleaned and sliced
• 1 sweet onion, halved and sliced
• 1 tablespoon oilive oil
• 2 cloves garlic, mined
• 1 cup vegetable broth
• 1/2 teaspoon Bragg's
• 2 tablespoons tomato paste
• 1 teaspoon ground mustard
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/3 cup Toffuti Sour Cream

Heat olive oil in a skillet over medium high heat and saute onions, garlic and mushrooms for about 10 minutes.

 

 Stir occasionally.

Add vegetable broth, Braggs, tomato paste and ground mustard, simmer uncovered for 15 minutes. 

 Stir occasionally.

Mix the cornstarch and water in a small cup. Stir sour cream and cornstarch mixture into mushrooms. The sauce should thicken a little. 

 Serve over noodles of your choice.