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.

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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.