Vegan Burrito Bowls:

VEGAN BURRITO BOWLS AKA PURE AWESOMENESS:

I could live off of these burrito bowls. The Chipotle Menu hanging on my fridge inspired me to make these bowls of awesomeness.  If you have leftover or pre-cooked rice in your fridge, this recipe will only take you five to ten minutes to make (depending on your vegetable chopping skills). Hope you like it! ☮

Serves 2.
Total cook time: 25 minutes (If you're cooking rice).

Ingredients:

1 ½ cups cooked rice

1 tomato, diced
1 red onion, diced
1 green pepper, diced
Handful or two of spinach
1 (15 oz.) can black beans, drained and rinsed
Your choice: hot sauce, salsa, or taco sauce
A few dashes of kosher or garlic salt
Dash of black pepper
Dash of paprika or taco seasoning
1 tbsp. olive oil

Instructions:

1. If you haven't cooked your rice yet, cook it according to package directions. If you already have rice, heat it up.

2. While rice is cooking, chop the veggies and drain the black beans.

3. Once the rice is ready, mix in ½ tbsp. olive oil, a dash salt, and pepper. (I always like to season my rice a little).

4. Combine the diced tomato, red onion, and green pepper in a medium bowl, and add in the remaining olive oil, salt, and paprika/taco seasoning.

5. Add the ingredients to the burrito bowls: layer the rice, some black beans, the veggies, and then another layer of black beans. Add some spinach on the side, and then top with hot sauce/salsa/taco seasoning (or all three). Serve with tortilla chips.

IDEAS:

♥ Add this to a wrap and take to school or work for a delicious lunch.
♥ Add some Avocado Cream Sauce or guacamole for even more flavor.
♥ Serve with margaritas on a Friday night (or on any night ending in "y").
♥ Make this while listening to "Call Me Maybe" on repeat. ♬♬♬

Vegan Polenta with Mixed Veggies and Tempeh Wings:

This recipe was so filling and comforting. I took about two bites and was completely full, but I continued eating it...as per usual. Still, I ended up with leftovers and had them for breakfast this morning. (Breakfast of champions). This meal definitely delivers, and it'll make your day no matter what time that you decide to eat it. BUT: I will admit that I made a HUGE mess while making this. Enjoy! ♡☮

Ingredients:

1 red onion, diced
1 yellow squash, diced
1 green pepper, diced
4 cloves garlic, chopped
1 tsp. canola oil
1/4 tsp. garlic salt
Pepper

2 cups cooked polenta
1/2 cup cashew cheese
1 to 2 tsp. nutritional yeast
Dash of salt and paprika

1 package tempeh, cut into 1 inch strips
2 tbsp. hot sauce
3 tbsp. olive oil or vegan buttery spread
Salt
1/2 tsp. paprika
1/4 tsp. brown sugar

Serves 2. 

Instructions:

 1. Combine the red onion, squash, green pepper, and garlic in a large saute pan. Add the canola oil, salt, and pepper. Saute on medium to medium-high heat until cooked through and golden-brown, 7 to 10 minutes.

2. Mix the cashew cheese, nutritional yeast, salt, and paprika in with the polenta.

3. For the sauce, whisk together the hot sauce, olive oil, salt, paprika, and brown sugar together in a medium bowl until combined.

4. In a larget skillet, add the tempeh and about half of the sauce. Cook on medium heat until golden-brown, about 8 minutes.

5. Place the polenta mixture on the plate first, then add the sauteed veggies, and top with the tempeh wings. Serve the remaining sauce on the side. ❤

Vegan Cashew Cheese: ♡

 

Ingredients:

1 cup raw cashews, soaked

2 tbsp. olive oil

1/3 to 1/2 cup water

1/2 tsp. garlic salt

Any other desired seasonings

Mix all ingredients in a food processor, adding water to thin out as necessary.  Blend until smooth and creamy. Use on everything! ♡♡♡

Important: Vitamin B-12 for Vegans:

I just wanted to remind everyone that it's very important that vegans get enough B-12. You can do this by either:

♡ Taking a supplement, or
♡ Eating B-12 fortified cereals or other foods: nutritional yeast, some soy products, etc.

More info here: Veganhealth.org ♡

Quick and Easy Vegan Lunch:

Vegan Tomato, Mushroom, and Spinach Wrap:

You know how the morning goes...you're running around like an idiot, spilling your coffee all over yourself, trying not to forget anything, and hoping that you don't walk out the door without eating breakfast. And then, once you get in the car and think you've been successful, you realize that while you were thinking about breakfast, you completely forgot to bring a lunch!

Here's a quick and easy lunch for mornings like that. Of course, this was inspired when I was running a little late for school the other morning. (I usually need to allow an extra ten minutes for the 5 trips that I have to make taking my books for the day to my car before I leave).

Ingredients:

1 tortilla wrap of your choice
1/2 cup cooked rice (I used leftover Chinese)
Handful of mushrooms of your choice, sliced
1/2 cup tomatoes, sliced
Handful of spinach
2 tsp. hot sauce, soy sauce, Italian dressing, or balsamic
Salt
Pepper

♡ Serves 1.
♡ Total Cook Time: 5 minutes (if you already have cooked rice).

Instructions:

1. Lay the tortilla out on a plate. Add spinach, rice, tomato, and mushroom.

2. Add whatever dressing you like, and sprinkle with salt and pepper.

3. Wrap up. (This is where you must be diligent, it could take an extra 5 minutes if  everything falls out because you weren't careful wrapping it).

TIPS: 

♡ If you don't have cooked rice and are short on time, substitute 1/2 cup canned chickpeas for the rice.
♡ Add beans to this wrap for protein.
♡ Add fresh herbs: basil, parsley, or oregano if you want.
♡ If you don't have these ingredient, use whatever veggies or grains that you have in the fridge.