Raw Walnut Taco Meat

Raw Walnut Taco Meat
Raw; Gluten Free; Soy Free; Vegan

I always have to double this recipe when I make it. My mom, when she first had this thought this was seitan. A good pass! Here is the recipe without being doubled!

1 1/2 cups walnuts, soaked for 2-4 hours
2 teaspoons organic canola oil
2 teaspoons Braggs liquid amino
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
a dash of chipotle pepper powder

1. Combine all of the ingredients in a food processor and combine till crumbly and looks like ground seitan.

Use in stuffed raw peppers or to fill a kale wrap.....

Beet Burgers

Beet Burgers
Makes 9 medium patties; Vegan; Can be made Gluten Free

Having fresh beets on hand that I was able to pick up at the farmers market, this is the perfect recipe to use. No need to chill patties and totally free of cruelty this recipe is perfect to share with your friends and family.

4 fresh beets, grated
1/2 cup of cooked lentils (I used canned)
1/2 cup bread crumbs (use gluten free bread crumbs if you prefer)
1/2 cup brown rice cooked (this is great for leftovers)
1/4 of red onion
2 cloves garlic, minced
2 Tablespoons peanut butter
2 Tablespoons nutritional yeast
1 Tablespoon of parsley
1 teaspoon ground sage
1 1/2 teaspoons chili powder
1 1/2 teaspoons mustard powder
couple grinds of pepper
1 teaspoon liquid smoke

1. Peel and grate beets and onion on a box grater or use a food processor with the grating blades attached.

2. Change blade to "S" blade and combine all of the ingredients and pulse several times continuing to scrape down the sides. You don’t want to pulse so many times it turns to mush, so just make sure you have some nice texture. If your burger dough is too wet, add more breadcrumbs, if it is too dry, add more lentils and beets. If you are brave and can handle putting what looks like raw ground beef in your mouth, do a taste test. If you can’t just trust the recipe and try later.

3. Lightly oil a medium skillet or use vegetable broth to keep the patties from sticking to the pan. Form into patties and cook over medium heat about 10-12 minutes on both sides. Serve warm and with your favorite burger toppings.... Tomatoes, Spinach, Mustard, Vegan Mayo, Peppers, Avocado, the sky is the limits!

Chickpeas Masala

Chickpeas Masala

2 cups chickpeas
1/2 cup diced onion
2 cups diced tomatoes
1 green chili, minced
1 tsp. ginger
1 tsp. garlic paste or 1 large clove of garlic minced
1 tsp. red chili powder
2 tsp. coriander powder
3 tsp. Chana masala powder, (optional)
1/4 tsp. Garam masala
garnish with fresh cilantro

1. Soak chickpeas overnight and pressure cook with salt in it. If using canned rinse them.

2. Heat a wide pan with a Tbsp of oil, add cumin seeds, green chili and ginger garlic paste. Add onions and cook till onions are translucent. Add tomatoes, red chili powder, coriander powder, chana masala (if using), salt and cook till tomatoes are mushy. Transfer the cooked chickpeas and let it boil.

3. Take 1/4 cup of tomato and allow it cool. Grind the rest of the tomato onion mixture to a smooth paste. Blend in the gravy and cook further till it thickens. Mix the chickpeas with tomato onion mixture.

4. Add cilantro or kasuri methi leaves.

Enjoy with warm naan

Adapted from Hot Pot Cooking

Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas
Vegan; 1 hour total; Can be made Gluten Free; Serves 4

Alright, I made these for the boys and added the cashew cream wrapped in the enchilada. The boys ate the dish all up, with corn tortillas and daiya cheese, this is a SUPER kid friendly dish. To make this easier, you can use taco seasoning or (like me) use a variety of seasonings. This recipe does require an extra set of hands. So get a friend or loved one to help and make it an extra special meal....

1 large sweet potato, cut into 1 inch cubes
1 (15 oz.) can of black beans
1 cup vegetable broth
1 large garlic clove, minced
1/4 sweet onion, minced
1 chipotle pepper in adobo sauce, minced
1 package "chicken" seitan (omit if making gluten free)
1 cup cashew cream
1 cup daiya cheese shreds (I used pepper jack)
1 package corn tortillas (organic)
2 small cans tomato sauce
Chili Powder to taste
Cayenne Pepper to taste
1 cup fresh salsa (be creative here, my favorite is either the one Bruce makes or apple chipotle salsa)

1. Preheat the oven to 400 degrees. In a small, wide bowl combine tomato sauce and seasoning. (You'll be dipping the tortillas in it.)

2. Over medium heat; in a medium pan combine the vegetable broth, seitan, onion, garlic, chipotle pepper and sweet potato. Cook sweet potatoes and black bean mixture until broth has evaporated.

3. Cover the bottom of a 9-inch by 13-inch pan with a thin layer of tomato sauce.

4. Heat corn tortillas (this will help them from breaking). Place tortilla in spice/sauce mixture and fill with sweet potato and black bean mixture. Add cashew cream, salsa and pepper jack cheese. Roll and repeat till tortillas are gone. Sprinkle the remaining fillings (salsa, cashew cream, black beans and pepper jack cheese) on top. Cover with foil and bake for minutes. Remove foil for the last 10 minutes of baking.

Pumpkin Black Bean Tacos

Pumpkin Black Bean Tacos
Vegan; 30 minutes or fewer

When I made these, I really wished I would have had some cashew cream made to use as a sour cream and some salsa made. This was kind of a last minute idea, SO next time I make this I'll be more prepared. This takes a new twist on black bean tacos.... I hope you enjoy! I served these with green chili tortillas for extra kick!

1 tablespoon oil
1/4 cup onion (chopped)
2 cloves garlic (chopped)
2 tablespoons chili powder
2 teaspoons cumin (ground)
1 15 oz. can black beans
1/2 cup water
1 teaspoon Mexican oregano
salt and pepper to taste
1 cup pumpkin puree
1 chipotle pepper in adobo sauce (chopped) {For less spice, use 1/2 a pepper}
2 tablespoons cilantro (chopped)
6 tortillas


1. Heat the oil in a pan. Add the onion and saute until tender, about 3-5 minutes. Add the garlic and saute until fragrant, about 30-60 seconds.

2. Add the chili powder, and cumin and saute for about a minute. Add the beans, water, oregano, salt and pepper and cook until most water has evaporated.

3. Remove the beans from the heat and mash half of them with a fork. Mix the pumpkin puree, chipotle peppers and cilantro into the black bean mixture.

4. Heat the tortillas and place some of the pumpkin black bean mixture into the tortilla and wrap it.

Top with salsa, shredded Daiya cheese, cashew sour cream etc.

Pumpkin Burgers

Pumpkin Burgers
Vegan; Makes 6 patties

With all of the pumpkin I still have, I'm finding different recipes for it. I made these last, and they are really good! Since my pumpkin had already been pureed, these didn't take very long to make. I served these with an old favorite, chipotle mayo and Brussels sprouts on the side (recipe will follow).

1 15oz. can of chickpeas, drained and rinsed
1 cup fresh pumpkin puree
egg replacer equivalent to 1 egg
1 red bell pepper, diced
1/4 onion, diced (add more if you like onion)
1 garlic clove, minced
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon chili powder (if you like it a little hotter add 1 teaspoon)
salt and pepper to taste
1/2 cup flour
1/2 cup bread crumbs

1. Saute garlic, onion and red bell pepper, until soft. About 5 minutes.

2. In a food processor, add chickpeas, egg replacer, cumin, chili powder, and coriander. Pulse until smooth.

3. In a large bowl, combine flour, breadcrumbs, chickpea mixture and pumpkin until mixture is stiff enough to from and hold patty shape. In a skillet (I used a little oil to coat the pan) over medium high heat, cook patties until golden brown. About 5 minutes on both side.