Tony Horton’s Famous Vegan Burritos

Tempeh Bolognese Sauce; Vegan + Gluten Free

When I first became vegan, I experimented  “veganizing” all my favorite dishes I grew up with as a kid. My dad was an Italian chef, and he made the best sauces and pasta dishes and I missed them when I gave up eating meat. Although I don’t eat much pasta these days, I still love the comfort of a bowl of Gluten Free Rotelli with Bolognese sauce (vegan, of course.) Here is my take on this delicious sauce. And don’t forget to add my Cashew cheese for extra creamy goodness.

INGREDIENTS FOR SAUCE

• 1-2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• dash red pepper flakes
• 1 teaspoon caraway seeds (optional)
• 2 tablespoons capers, drained
• 1-8 oz. pkg tempeh, crumbled
• 2 teaspoons Bragg’s aminos
• 1/4 cup finely chopped sundried or oven-roasted tomatoes
• 1/4 teaspoon dried oregano
• 2 cans trader joe’s tomato sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• sea salt and pepper, to taste

In a large skillet, heat olive oil over medium heat. Saute garlic until lightly browned and translucent. Add red pepper flakes, caraway seeds and capers. Saute for another 2-3 minutes, stirring to prevent burning. Add tempeh and saute until lightly browned. Add Bragg’s to tempeh and stir to combine. Let cook for another minute. Add sundried tomatoes, oregano and tomato sauce. Stir to combine all ingredients. Turn heat to low and let simmer for about 10 -15 minutes. Add balsamic and maple syrup and cook for another 2 minutes. Season with salt and pepper to taste. Serve over prepared Gluten Free Rotelli Pasta with a dollop of cashew cheese (recipe below.) Store remaining sauce in a tightly covered container in refrigerator for up to 5 days, or freeze.

CASHEW CHEESE

• 1-1/2 cups cashews, soak these for 2 hours if you dn’t have a high-powered blender
• Filtered water
• 1/4 cup  Nutritional yeast flakes
• 1 tablespoon tahini
• 1 garlic clove
• juice of half lemon
• sea salt & pepper to taste

Place soaked cashews in a blender cup with just enough water to barely cover. Add remaining ingredients and blend until very smooth. This mixture should be fairly thick, so if it’s too thin, add some more cashews until desired consistency. Season with salt & pepper to taste. Will keep in refrigerator for up to 5 days in a tightly sealed container. DO NOT FREEZE!

Golden Split Pea Soup

Soba Noodles with Mint Pea Pesto

My dear friend, and incredible chef, Agi from Just a Pinch created this awesome recipe for my Karma Chow Ultimate Cookbook and it’s great for Meatless Monday. It’s loaded with flavor, fiber and nutrition! She brilliantly uses peas in place of basil for this pesto, with a touch of mint. The natural sweetness of the peas shines through and gives this dish a special salubrious sparkle.

INGREDIENTS

Cook noodles according to package directions and set aside. In the mean time, in a food processor bowl fitted with the s-blade, process the peas, garlic, pine nuts, mint leaves, salt and pepper and lime juice until combined. Remove lid to scrape down sides. With processor running, slowly pour the oil in the top until the mixture is all combined into a pesto consistency. Toss with noodles using tongs. Serve warm or cold.

Sweet & Savory Tempeh “Tacos” – Korean Style

These meatless tacos using organic, fermented tempeh, are super simple to make, super delicious to eat and super nutritious too. I serve them up on lettuce leaves, for a lighter bite, but feel free to use traditional (organic) soft corn tortillas. In one word, they are SUPER!

INGREDIENTS

• 1 tablespoon plus 2 teaspoons extra virgin olive oil
• 1 package (8 ounces) organic tempeh, crumbled
• 2 tablespoons vegan Worcestershire sauce
• 3 tablespoons tomato paste
• 2 tablespoons sesame seeds
• 2 tablespoons apple cider vinegar
• 2 teaspoons maple syrup
• 6 Bibb or romaine lettuce leaves
• Avocado slices

Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the crumbled tempeh and sauté until lightly brown, stirring frequently. Meanwhile In a small bowl, whisk together the remaining oil, Worcestershire sauce, tomato paste, sesame seeds, vinegar, and syrup. Pour the sauce over the tempeh and let the mixture cook for about 3 to 4 minutes or until the sauce is absorbed into the tempeh. To assemble the tacos, place a spoonful of meat on a lettuce leaf and top with the avocado slices.

Gluten Free Pasta with Sundried Tomato Cream Sauce

Cauliflower Cilantro Smash & Simple Mushroom Gravy

Cancer-fighter and versatile, Cauliflower outshines the white potato in this healthy version of the favorite traditional, blood-sugar spiking, weight gaining mashed potatoes.  Yes, we all love mash potatoes, but give these a try topped with my simple and savory mushroom gravy and you will not feel like you are missing out at all!

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 1 medium size head of cauliflower, cut into florets
• 1 can white beans, drained & rinsed
• 2 tablespoons unsweetened coconut creamer or almond milk
• Handful cilantro
• ½ teaspoon sea salt

Steam cauliflower in a steamer basket until tender, approximately 5-7 minutes or so. Set aside. Heat 1 tablespoon of oil in a large skillet over medium-high heat and sauté garlic until soft and golden brown. Combine garlic, cauliflower, cilantro and beans in food processor fitted with the S-blade and puree until smooth. Add coconut creamer or almond milk and sea salt, and puree again until smooth. Scrape down the sides of the processor cup as needed. Serve warm with Mushroom gravy.

MUSHROOM GRAVY

• 2 tablespoons olive oil
• 2 tablespoons brown rice flour
• 1 yellow onion, finely diced
• 2 cloves garlic, mince
• 3 cups sliced cremini mushrooms or any other kind you like
• 1 teaspoon minced fresh herbs of choice
• 1-1/4 cups veggie broth
• 2 tablespoons Bragg’s Aminos

In a saucepan heat oil over medium heat and whish in brown rice flour to make a roux (thick paste.) Add onion and garlic and stir to coat. Saute until translucent, stirring constantly. Add mushrooms and sauté for about 5-minutes more, or until they start to release juices. Add remaining ingredients and let gravy simmer for about 5 minutes, letting it thicken, but being careful not to burn.

Buffalo Cauli “wings”

What? Cauliflower Buffalo Wings? You bet! I got inspired by a few other recipes I saw online, so I came up with my own. Who knew there were so many vegan “wing” recipes out there!

INGREDIENTS

• 1 large head of cauliflower, cut into medium florets

Batter

Black Bean + Chipotle Cheese Quesadillas

These quesadillas are awesome to serve at a holiday party or potluck. They are totally dairy and gluten free and super delicious. Serve them up with a side of guac and some spicy salsa, and your guests will be delighted that they are eating healthy during the holidays without feeling deprived.

INGREDIENTS

• 1 tablespoon olive oil
• 1 can black beans, drained and rinsed
• 1/2 small red onion, finely diced
• 1 teaspoon cumin
• 1/2 teaspoon sea salt
• Chipotle Cashew Cheese (see recipe below)
• 1 pkg brown rice tortillas
• Guacamole & salsa, for garnish

In a small saucepan, heat olive oil over medium heat and saute onion until soft. Add black beans, cumin and salt. Stir to combine and heat through. Set aside.

CHIPOTLE CASHEW CHEESE

• 1-1/2 cups cashews, soaked for 2 hours
• 1/2 c. water (more if needed)
• 1/2 teaspoon chipotle chili powder
• 1/4 c. nutritional yeast
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder or 1 raw garlic clove

Split Pea & Parsnip Soup

The weather has cooled off and that makes me crave one thing…SOUP! I scrounged around in my cabinet and my fridge to see what was lurking. I found 2 jars of split peas, and I thought…hmmm, Split Pea Soup!

I had a parsnip on hand so I threw that into the mix, but this soup would also be awesome with a garnet or Japanese yam. I love to cook with yams, as I love their sweetness and heartiness, but I decided to give them a little break this time around.
Most split pea soup is made with ham, but this vegan version is tasty AND good for you!

INGREDIENTS

• 1 tablespoon coconut or olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 1 teaspoon marjoram
• 1/2 teaspoon thyme
• 1 teaspoon smoked paprika
• 3 carrots, diced
• 1 parsnip, peeled and diced into 1/4″ cubes
• 2 cups split peas
• 6-7 cups veggie broth
• 3 dashes liquid smoke (optional)
• sea salt and pepper, to taste

Melt coconut oil in a soup pot over medium heat. Saute onion, garlic and celery until soft. Add herbs and paprika and saute for another few minutes to release flavor of herbs. Add carrots, parsnips, split peas and veggie broth. Stir well to combine. Turn heat to high and bring to a boil. Once boiling lower heat to simmer, cover pot and simmer for about 50-60 minutes or until split peas are soft and mushy, stirring occasionally. Add liquid smoke, if using and season with salt and pepper.