as inspired by this recipe for Sweet Potato Black Bean Burritos
serves three to four
vegan
alter to taste
(garden fresh kale!)
Ingredients:
>whole wheat pitas
For the Sweet Potatoes
- 1 med size sweet potato
- 1 Tablespoons vegan butter
- salt & pepper
For the Mushrooms, Kale & Beans
- 1/2 large spanish onion
- 2 garlic cloves
- 1 or 2 portabello mushrooms
- handful of green kale leaves
- 1/2 large can of black beans
- 1 Tablespoon olive oil
- 1/4 teaspoon Cajun spice
- 1/2 teaspoon cumin
- a pinch of oregano
- ground pepper to taste
Directions:
Peel and chop sweet potato and boil until soft. Add the vegan butter and salt and pepper then make it into a mash! Meanwhile, in a frying pan, add onions and garlic until soft. Continue to add the rest of the ingredients for frying. The whole wheat pitas can be warmed by placing them on top of the ingredients frying near the end of cooking. Serve the sweet potato mash and veggie/bean mixture as seperate dishes for the table so that warmed wraps can be assembled individually. As with many of the dishes I've been making lately, offer Chimmichurri sauce on the side!
Carrot Cake Cupcakes w Vegan Cream Cheese Icing!
vegan
makes twelve cupcakes
Ingredients:
4 large carrots
1 banana
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
dash of salt
1 heaping tsp cinnamon
1 tsp ginger
dash of cardamom
1/8 cup brown sugar
1 tbsp maple syrup
1 tbsp olive oil
1 tbsp vanilla
1 tbsp almond milk
1/4 cup nut mix or pecans or walnuts
Icing:
1 small can coconut milk
1/4 cup vegan cream cheese
pineapple or citrus fruit juice (1 bloodorange, squeezed)
1 tsp vegan mayo
1 tsp wheat germ
1 tbsp oats
1 tbsp flour
1 tsp maple syrup
1 tbsp hemp hearts
1 tsp vanilla
Directions:
Boil or steam 4 large peeled carrots. Blend with banana andd small amount of water for consistency. Add to large mixing bowl. In a large mixing bowl add cake ingredients together. Mixture should have a wet, maleable consistency without being runny. Pour into oiled cupcake pan and make for 25 mins at 350 degrees in the oven.
ICING:
In the meantime, cream together icing ingredients, stir to produce a lightly frothed liquid. Put the vegan icing into the freezer until the cupcakes are finished baking. This should produce a thicker icing like texture. Take the carrot cake cupcakes out of the oven and let cool for several minutes. Remove carefully, top with generous portions of icing and serve!
