Easy Burrito Bake
Makes 2 servings
2 8- to 11-inch whole-grain tortillas
1 to 1¼ cups cooked pinto beans (depending on the size of your tortillas)
(drained and rinsed if canned)
1/2 cup prepared salsa, plus more as needed
1/4 cup shredded vegan cheese (optional)
4 cups well packed mixed spring greens
Preheat the oven to 400 degrees F. Line an 11 x
17 inch baking dish with unbleached parchment paper, allowing a 7-inch overhang
on the two lengthwise sides of the dish.
Put a tortilla on a large dinner plate. On one
side of the tortilla, layer half of the beans, 2 heaping tablespoons salsa, half
of the vegan cheese, and one-third of the greens. Roll the tortilla tightly
around the filling and place it seam-side down on the prepared baking dish.
Repeat with the remaining tortilla.
Bring the sides of the parchment paper over the
burritos, fold it over, and seal tightly. (This will keep the burritos from
drying out as they cook.) Bake 30 to 40 minutes, or until heated through. Remove
from oven and let stand 5 minutes before unwrapping the parchment.
To serve, place a burrito on a colorful plate and
top with 1 to 2 tablespoons salsa. Top with 1 tablespoon of Vegan “Sour Cream”
and serve the remaining greens on the side.
Vegan “Sour Cream”
Makes 6 to 8 servings
16 ounces soft silken or regular tofu,
drained
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon sea salt
Put the tofu, lemon juice, and sea salt in a
blender and process until smooth. Taste and add additional lemon juice and sea
salt, if desired. Chill 1 hour and serve.
Baked Lime Tortilla Chips
Makes 3 to 4 servings
4 teaspoons freshly squeezed lime juice
4 whole-grain tortillas (spicy variety works
best; see note)
Coarse sea salt, to taste
Preheat the oven to 400 degrees F. Line two large
rimmed baking sheets with unbleached parchment paper. Pour the lime juice into a
small bowl.
Put 1 tortilla on a large plate. Brush one side
of the tortilla with a very, very thin layer of lime juice, using a pastry
brush. Flip and repeat on the other side. Repeat with the remaining
tortillas.
On a large cutting board, slice a lime-covered
tortilla into chip-sized wedges or strips. Repeat with the remaining tortillas.
Place the tortilla pieces in a single layer on the prepared baking sheets and
sprinkle liberally with the coarse sea salt.
Bake for 15 to 20 minutes or until the sides of
the chips are crispy and slightly golden. Transfer the chips to a rack or large
platter to cool. Serve warm or at room temperature.
Chef’s Note, Gluten-free
option: Use brown rice tortillas instead of whole-grain tortillas.
Chocolate
Rice Pudding
Makes 4 servings
PUDDING
1 cup short-grain brown rice
2 cups nondairy chocolate milk, plus more as
needed (see variation below) Organic soy has more protein
1 cup filtered or spring water, plus more as
needed
1/4 cup brown sugar, maple sugar or your
preferred dry sweetener
1/2 teaspoon ground cinnamon and, pinch of nutmeg is optional
2 heaping tablespoons raisins
TOPPING (Optional)
2 tablespoons chopped pistachio nuts or
walnuts
Put the brown rice, nondairy chocolate milk,
water, sugar, cinnamon, and raisins in a medium sauce pan. Stir to combine. This does not have to be choc. see the vanilla variation:
Cover and bring to a boil over medium heat.
Decrease the heat to medium-low and cook for 55 minutes to 1 hour, or until the
rice is tender and most of the liquid has been absorbed. Check and stir every 20
minutes or so, adding more water or nondairy milk , 2 tablespoons at a time, if
pudding becomes dry.
Cover and remove from the heat. Let the pudding
stand for 20 minutes. Spoon the pudding into 4 dessert dishes. Serve warm or
refrigerate for 4 to 6 hours and served cold.
Vanilla Rice Pudding
(variation): Substitute vanilla flavored nondairy milk for the nondairy
chocolate milk.
*vegan sour cream
tortella chiip baked
10 12 min
A south of the boarder flair
Was on UEN TV
jazzyvegetarian.com
