Pitas

Makes 4 servings

2 chipotle black bean burgers - thawed
1/4 sweet onion chopped
1/2 bell pepper chopped
2-3 mushrooms chopped

Chop black bean burgers into small pieces and add to frying pan with other veggies. Sauce in a little but of Italian salad dressing (or we like Newmans own light balsamic). cook till onion is transparent.

Put it on a Papa Pita's pita bread (Costco) - one line down the middle

You can add any veggies on top. We like

Chopped tomatoes, cucumbers, pickles, artichoke hearts, pineapple - the sky's the limit.

Top with mustard or your favorite sauce.

Super easy and keeps for a week in the fridge.

One Pan Mexican Rice

This is a great main dish to eat with salsa chips and avocado or to roll up in a burrito or wrap. It freezes fairly well and you can cook the rice in it or use left over rice. If you are using leftover rice substitute 2 cups cooked rice for the raw rice and vegetable broth.

• 1 tablespoon olive oil
• 1/2 sweet onion diced
• 2 cloves garlic, minced
• 1 cup rice* and vegetable broth OR 2 cups cooked rice
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels, frozen, canned or roasted
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
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• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Drain and rinse the black beans and corn if using canned and set aside.

*If using raw rice, drain the diced tomatoes saving the juice in a 2 cup measuring cup. Add enough vegetable broth to equal two cups. 

*If using cooked rice just add the tomatoes, juice and all to the pan. 

Saute onion and garlic in olive oil until the onion is transparent. Add the chili powder and cumin and cook until fragrant. Add rice, raw or cooked and cook and stir until the rice is coated with spices. All all beans, tomatoes, corn. 

RAW RICE: Add tomato/vegetable broth mixture and bring to a full rolling boil. cover with lid and set aside for 15-20 minutes until rice is cooked. 

COOKED RICE: Cook and stir until all ingredients are heated through. 

Add avocado, squeeze on lime juice and cilantro leaves if desired. Eat with chips and salsa, wrap in a tortilla or just eat it with a spoon? 

Vegan Cheese Sauce AND Vegan Shephards pie

Made with potatoes and carrots! 

Great over noodles for mac and cheese, baked potatoes with broccoli (we add meatless chili too). Keeps for about a week in the fridge. 

AMAZING (NONDAIRY NO NUT) CHEESE SAUCE

• 16 oz Yukon Gold Potatoes (about 3 medium)
• 2 large Carrots
• 3/4 to 1 cup Water (used to boil potatoes) or Almond milk
• 1/3 cup Nutritional yeast
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• 2 tsp Lemon Juice
• 1 tsp Apple Cider Vinegar
• 1 tsp Salt
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Brown Mustard (Yellow mustard works great too)
• 1/8 tsp Turmeric

Scrub potatoes and remove any eyes. Cut into halves or quarters to expedite cooking. 

peel carrots and break in half. Put in a sauce pan and cover with water. 

Boil potatoes and carrots in water pan until soft - about 10 minutes. Allow to sit in hot water with lid on for a few more minutes while you combine the rest of the ingredients.

Add all ingredients to high powered blender or magic bullet. Blend until smooth. 

Here is one recipe that uses half a recipe of cheese sauce! 

GARDENERS PIE (VEGAN SHEPHARDS PIE)

Cook 1 1/2 - 2 lbs of red potatoes either along with the potatoes and carrots for the sauce or you can microwave them if you already have the sauce made. I like to cook a few extra to have with broccoli and meatless chili and cheese sauce later in the week. 

While the potatoes are cooking, chop and sautée in a pan:
1 sweet onion chopped
2  carrots peeled chopped 
1 bell pepper chopped
4-5 mushrooms
2 zucchini or yellow squash peeled and chopped 
2 cups broccoli, cut into small flowerlets and steamed (you can steam them in a colander over the boiling potatoes)

Season with 2-3 tsp season salt. 
Add 1/2 recipe cheese sauce, put in a deep 2 quart baking dish.

Mash the potatoes with a little vegan butter (I can't believe it's not butter, it's vegan is really good). Add almond milk and salt. I like them a bit chunky. Spread them with a fork over the  veggie/cheese mixture. Cook at 375 for 30 minutes until potatoes are golden and the cheese bubbles around the edges.