If you’re like me, sometimes vegan recipes can get a little out of hand with the number of ingredients andtime required to prepare. The beauty of living a plant-based lifestyle and creating meals out of whole, plant-based foods is that sometimes simplicity is all you need. This meal is created with virtually no cost as I harvest all of the vegetables straight from my garden.
Tortillas are an excellent way to add variety to the food you are eating. Though a part of the Standard American Diet, meat tacos were always enjoyed by my stomach because of the ability to make them in so many different ways. Adding chicken, steak, beef, fish and shrimp, among many fruit, veggie, and condiment variations allowed me to keep my lunch and dinners fresh. Of course, a whole foods, plant based lifestyle does not allow me to use all the greasy oils, dairy products, and meats. BUT, that doesn't mean we can't have a healthy, vegan alternative that provides us the same opportunity for variety!
This Fat Free Whole Wheat Tortilla Recipe provides you with 10-12 servings. You can adjust to make more or less depending on your need.
The great thing about Cold Black Bean Salad's is that they are easy to adjust to make into new recipes all your own. You can mix it up with different seasonings (such as cilantro), swap out the white wine vinegar with another vinaigrette of choice, and add additional vegetables (such as corn) to further add to the dish.
- 6 large green bell peppers, chopped into large pieces
- 1 ½ cup vegetable broth
- 1 jalapeno pepper (remove seeds)
- 1/2 white onion, roughly chopped
- 1 tbsp spicy mustard
- 1/2 tsp salt
- Place all ingredients in blender starting with vegetable broth.
- Blend on high until smooth consistency.
- Enjoy this sauce with burritos, rice, and potatoes!
This sauce can be frozen and saved for later as this makes a large amount.
• 1 butternut squash, peeled and chopped
• 1 red apple, peeled and chopped
• 1 large sweet potato, peeled and chopped
• ¾ cup veggie broth, divided
• 5 celery stalks, chopped fine
• 1 small red onion, chopped
• 2 cloves garlic, minced
• ¼ tsp ground pepper
• ¼ tsp sea salt
• ½ tsp cinnamon
• ¼ tsp dried sage
• 2 tbsp maple syrup
1 Sauté onion, celery, and garlic in ¼ cup of the veggie broth for 7-10 minutes (until soft).
2 In a large bowl add sweet potato, apple, butternut squash, salt, pepper, cinnamon, sage, maple syrup, and remaining veggie broth. Also add in the mixture of onion, celery, and garlic. Stir well.
3 Place all ingredients in ungreased 9x12 pan, cover with aluminum foil, and baked for30 minutes in a 400° degree oven.
4 Remove foil and baked for an additional 30 minutes uncovered.
5 Remove from oven and let sit for 10 minutes.