Black Bean Taquitos

These are from Vegan Comfort Classics – so good! I made a few changes to the recipe, you can pretty much use any veggie – I had shredded carrots so that is what I used.

  • 1 small onion, chopped
  • 1 bunch green onions, chopped
  • 4 cloves garlic
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 can black beans, rinsed
  • 1 jalapeño, chopped
  • 1 c carrots, grated
  • 1 4 oz can diced chilies
  • Corn Tortilla, small
  • Vegan Nacho Cheese sauce
  • vegan sour cream

Preheat oven to 350.

Combine all ingredients except the tortilla, nacho sauce and sour cream in a food processor and pulse to combine and roughly chop. Pour into a bowl and stir in 1/2 c nacho sauce. Steam the tortillas lightly so you can work with them. Add 2 tbsp bean mixture and roll, repeat and place in a baking dish. Spray with olive oil. Bake for 20 minutes until crispy.

Drizzle with sour cream and nacho sauce.

Serves 4 – 6.

Green Curry Cauliflower Roast

Another winner from Vegan Comfort Food! Next time I would double the sauce.

  • 1/2 c finely chopped onion
  • 2 cloves garlic, minced
  • 2 tbsp oil
  • 1 c full fat coconut milk
  • 3 kaffir lime leaves
  • 1/4 Thai basil, chopped
  • 2 tbsp green curry paste
  • 1/2 tsp salt
  • 1 tbsp lime juice
  • 1 large cauliflower, leaves trimmed off

Preheat oven to 400.

In a small sauce pan, heat oil over medium heat, sauté onions and garlic til soft. Stir in remaining ingredients and cook for 4 – 5 minutes until it thickens.

Place the cauliflower in a cast iron skillet and pour half the sauce over the bottom allowing it to seep in. Careful flip over and pour the rest over the top.

Bake about 45 min basting several times until golden and caramelized.

Carve into slices and serve.

Serves 4 – 6.

The Vegan Nacho Sauce

  • This is from Vegan Comfort Food and it is mind blowing! It tastes like nacho geese sauce – I made one call change and used wondra instead of arrowroot flour. It will keep in he fridge for a week or so, you may need to thin with a little water when you reheat.
  • 1 c peeled, diced potatoes
  • 1/2 c, peeled, diced potatoes
  • 1/4 grape seed or veggie oil
  • 1/4 c non dairy milk or water
  • 1 tbsp nutritional yeast
  • 1 1/2 tsp arrowroot flour or wondra
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 2 tsp lemon juice
  • 6 pickled jalapeños
  • 3 tbsp jalapeño bribe
  • 1 tbsp tomato paste

Bring a pot of water to a boil and carrots and potatoes, cook until you can just pierce with a fork, about 6 minutes.

Add to a high powered blender with the rest of the ingredients and purée until smooth.

Makes about 1 1/2 cups.

Vegan Brownie Bites

This is heavily adapted from vegan comfort food. I did not have flax meal, so I used apple sauce, I had a bag of cup 4 cup gluten free flour so I used that instead of four. They are most and yummy.

2/3 c apple sauce

1 c flour

1/3 c cocoa powder

1/4 tsp salt

1/2 c vegan butter, melted

2/4 c chocolate chips

3/4 c coconut palm or regular sugar

1/2 c walnuts

Preheat oven to 350. Prepare a 9 inch pan, mini muffin pan or brownie bite pan.

Mix all ingredients with a stand mixer until we’ll combine. Pour into prepared pan. Bake for 20 – 30 minutes until a toothpick comes out clean.

Let cool complete they remove from pan.

Salad Pizza

This is perfect for a light lunch or dinner.

• Pizza dough

• 3 tbsp olive oil

• 3 cloves garlic, minced

• 1 head of Bibb lettuce, torn

• 4 oz Gorgonzola

• 4 oz mozzarella, sliced

• 1/4 c pickled onions

• 3 tbsp chives, chopped

• 2 tbsp. I fear

• 1/4 c olive oil

• 4 oz thinly sliced prosciutto

Heat oven to 475.

Roll out dough. Combine 3 tbsp olive oils and garlic, spread over dough. Top with sliced mozzarella. Bake for 10 – 12 minutes on a pizza stone until the crust is crispy and cheese is bubbling.

Combine oil and vinegar in a small jar, season with salt and pepper. In a bowl toss lettuce, chives, Gorgonzola and onions with a little dressing until lightly coated.

Remove pizza from oven, let cook a minute or two then top with salad and prosciutto.

Serves 4.

Celery Root and Walnut Tacos

These meatless tacos are so yummy! They come together quickly so they are great for a weeknight meal.

  • ½ c walnuts, toasted
  • 1 lb celeriac (celery root), peeled and cut into 1-inch pieces
  • 2 tbsp oil
  • 1 clove garlic, finely chopped
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp crushed red pepper
  • 1/4 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 f julienned peeled jicama and/or radishes
  • 1 tbsp lime juice
  • 8 corn tortillas, warmed
  • 1 avocado, sliced
  • Fresh salsa or pico de gallo
  • 8 lettuce leaves

Pulse walnuts in a food processor to coarsely chop. Transfer to a small bowl. Pulse celeriac in the food processor until chopped into small pieces. Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, ¼ tsp salt, onion powder and oregano; cook, stirring, for 30 seconds. Add 1/2 c water and simmer until mostly absorbed. Remove from heat and cover to keep warm. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, lettuce and salsa.

Serves 4.

Artichoke Cakes

This recipe is from Vegan Comfort Food, I made a couple minor changes. These are so good and I have to say better than crab cakes. Serve with a little jalapeño aioli for perfection!

Artichoke cakes:

  • 2 tbsp marinated artichoke liquid
  • 2 c drained marinated artichoke hearts
  • 1/4 c shallot
  • 1/2 c celery
  • 1 tsp lemon juice
  • 1/2 c chickpea flour
  • 1 tbsp old bay
  • 1/4 tsp salt
  • 1/4 tsp pepper

Combine all the ingredients in a food processor and pulse to combine, you want all ingredients about the same size and chopped fine. Chill for at least 30 min.

Jalapeño Line Aioli

  • 1 c vegan mayo
  • 1/4 c pickled jalapeño
  • Zest and juice of one lime
  • 1/4 tsp chili powder

Place in a mini processor and process till smooth. Chill to ready to use.

  • Olive or grape seed oil for frying
  • 1/4 c chickpea flour
  • 1 c panko

Place chickpea flour and panko in separate bowls. Scoop 1/4 c of the minute, form into a party, gently place in chickpea flour and coat all sides. Place in breadcrumbs and coat all over, set aside and repeat.

Heat a large pan over medium heat and add 2 tbsps oil, swirl pan to coat. Cook cakes 4 – 5 per side until golden on each side.

Serves with jalapeño aioli.

Makes about 10 cakes.