Happy Herbivore Blog

Vegan Fat-Free Smashed Sweet Potato Burrito

Posted by: Lindsay S. Nixon |

Category: Recipe

This burrito is an ode to my favorite dish at Candle Cafe, the Paradise Casserole. Leftover grains and/or a leftover sweet potato make this a particularly fast dish to whip up, but starting from scratch will still have dinner ready in less than 30 minutes.

Paradise Burrito

 

inside of the paradise burrito

Recipe:Smashed Sweet Potato Burrito

Description

You can substitute any grains, greens or beans you have on hand.

Ingredients

Instructions

Cook spinach according to directions, pressing out any excess water once fully cooked. Sprinkle spinach with garlic powder and salt and set aside. Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside. Sprinkle mashed sweet potato with cinnamon and stir to combine. Then combine sweet potato mixture, spinach mixture, grains and black beans in a large bowl, stirring to evenly incorporate, and scoop mixture into the center of the shell. Drizzle with hot sauce if desired.

Vegan Fat-Free Lower Alabama Cavier

Posted by: Lindsay S. Nixon |

Category: Recipe

Scott & I spent the weekend in Georgia with his family. The reunion was indeed a special one, as Scott's parents were celebrating their 40th anniversary. It was wonderful to see Scott's family but particularly heart-warming to see our newest nephew in person for the first time. During our stay we ventured to the public gardens and nearby butterfly sanctuary.

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While in the sanctuary, in the most unexpected of all moments, I saw a butterfly be born. While I tend to always find beauty around me, I can safely say I've never been witness to something so magestic in my life. I was tempted to capture every moment on film but decided to savor the experience instead. At the end I thanked the butterfly for allowing me to be part of her birth (I assume all pretty things are female, I know that makes me sexist) and watched her carefully but confidently fly away. I also have more photos on flickr, if you're interested.

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I also have a recipe for you, courtesy of my in-laws. Scott's family is Southern to the core and I love that about them. This dish, which Scott's mother and sister made for us the day we arrived, is simple - the way Southern food tends to be -- but unbelievably delicious, which coincidentally, Southern food also tends to be. My favorite part about this recipe? It's naturally vegan and I can't say that about too many Southern recipes. It's also healthy, and well, you know how I feel about that.

Lower Alabama Cavier

Recipe:Lower Alabama Caviar

Description

Courtesy of my mother-in-law who lives near the Alabama border.

Ingredients

Instructions

Mix all ingredients together and allow to marinate for at least twelve hours. Chill before serving.

Vegan Fat-Free Whole Wheat Lasagna Rolls Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

My friend Carrie tweeted about making lasgana rolls for dinner recently. I was intrigued and messaged her immediately about it. Turns out Carrie had made the recipe from Vegan Planet, which I don't have a copy of, so I was on my own. I used my normal lasagna fixings: tofu basil ricotta and frozen spinach, and rolled the noodles with fillings instead of layering them in the casserole dish as I nomrally do. I couldn't be happier with the end result. They lasagna rolls present beautifully and they make single-serving a breeze. Freeze or refridgerate any leftovers and reheat on nights when you are too busy to cook. 

 vegan lasagna roll

 lasagna rolls

Recipe:Lasagna Rolls

Description

Lasagna rolled into single-serving portions. Make a big batch and then reheat individual rolls as needed on nights when you can't cook.

Ingredients

Instructions

In a large pot, cook pasta al dente according to directions. Immediately rinse with cold water, pat dry with a clean towel and set aside laying flat on a plate. Press out any excess water from spinach and combine with tofu and vegan Parmesan in a large bowl until well incorporated. Once evenly combined, taste test, adding salt as desired and adjusting nutritional yeast, parmesan and seasonings to taste. Then add 1/2 cup of marinara and stir to combine. Line your large pot with a thin layer of marinara. On a clean work surface, spread 1/4 cup of the tofu-spinach mixture on a noodle and roll it close. Place the roll in the pot with the crease facing down. Repeat with all noodles. Pour the remaining marinara over the rolls, cover and bring to a boil. Once boiling, reduce to medium and simmer about five minutes, until rolls and marinara are warm. Serve immediately.