Vegan Baked Flautas

• 1 tsp olive oil
• 1/2 yellow onion, diced
• 2 tsp chili powder
• 3/4 tsp cumin
• 2 tsp garlic powder
• 1/2 tsp salt
• 1 quart pinto or black beans (cooked from 240 grams dry), rinsed and drained
• 1 (4 oz) can mild green chiles
• 1 tbsp lime juice
• 1 cup fresh or frozen sweet corn
• 12 flour tortillas
• cooking spray (oil in an oil mister bottle)

Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat (or parchment paper)

Heat oil in a medium-sized frying pan over medium heat. Cook onion until it starts to brown. Add chili powder, cumin, salt, and garlic and good another 30 seconds then turn off the heat.

In a large bowl, combine beans, chiles, and lime juice. Mash using a potato masher or fork until smooth. Add in corn and the sauteed onions and stir.

Warm tortillas in the microwave then fill the tortillas one at a time with about 2 tablespoons worth of filling, spreading the filling in a line down the middle of the tortilla. Roll it up then place it seam side down on your baking sheet. Repeat until all tortillas are filled and placed on the baking sheet. Be sure to keep about an inch of space between each flauta.

Lightly coat the flautas with cooking spray and bake for 10 minutes, turn them over, then bake for an additional 5-7 minutes. Serve with lettuce, salsa, and/or sour cream.

Smoked Almond and Chickpea Sammies

Makes 5-6 sandwiches

Entire batch (minus bread and sandwich toppings) contains:
740 calories
56 grams fiber
39 grams protein
31% vit C
32% calcium
39% iron

• 42 grams almonds
• 1 stalk celery, diced
• 1/4 red onion, diced
• 1 pint cooked garbanzo beans (cooked from 135g dry), rinsed and drained
• 1/2 avocado (cube remaining avocado and store in an air-tight container coated with lime juice)
• 1 1/2 tbsp lemon juice
• 1/2 tsp liquid smoke
• 1 tsp dried dill
• 1/2 tsp hot sauce of your choice (optional)
• 1/4 tsp salt
• ground pepper to taste
• 2 tsp nutritional yeast
• toppings: dijon mustard, lettuce, and tomato

Chop almonds in a food processor then transfer to a bowl. Add onion and celery to the food processor and chop until desired chunkiness is achieved, then transfer to bowl of almonds. Combine chickpeas, avocado, lemon juice, liquid smoke, and spices the food processor and pulse until desired consistency is reached. Transfer to the bowl and stir/fold to combine

Spoon mixture onto of toast and top with dijon mustard, lettuce, and tomato.

Vegan Tortilla Soup

Entire batch, not including toppings, contains:
950 calories
63 grams fiber
39 grams protein

Serves 4-6

• 1 yellow onion, diced small
• 1 carrot, diced small
• 1 bell pepper, diced small
• 4 cloves garlic, minced
• 2 tsp cumin
• 2 tsp dried oregano
• 2 tsp chili powder
• 1/2 tsp salt
• 1 (14.5 oz) can diced tomatoes
• 66 grams (1/4 cup) tomato paste
• 1 cup frozen sweet corn
• 4 cups vegetable broth
• 1 tbsp lime juice
• 6 corn tortillas, cut into 1" squares
• 1 pint cooked chickpeas

Suggested toppings:

• chopped cilantro, cubed avocado, and/or minced jalapeno

In a large stock pot, saute the onions in a little water to prevent sticking until translucent. Add in carrot and bell pepper and continue cooking until golden brown. Add garlic and spices and cook another 30 seconds. Add in diced tomatoes, tomato paste, corn, broth, and lime juice.

Transfer about half of the soup to a blender and blend until relatively smooth. Return to the pot and add in chickpeas. Cook until carrots are tender.

Add in tortilla squares (reserving a few squares as topping) and garbanzo beans and allow to simmer covered for 30 minutes. 

Spoon into bowls and serve with toppings of your choice.

Carrot Cake Cookies

Makes 24 cookies, Each containing 75 calories

• 187 grams all purpose flour
• 110 grams brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1 cup shredded carrots (about 2 medium carrots)
• 1/2 cup cashew milk or plant-based milk of your choice
• 1/4 cup olive oil
• 56 grams chopped walnuts
• 80 grams raisins

Preheat oven to 375 degrees. Line a baking sheet with a silicone baking mat or parchment paper.

In a large bowl, mix together flour, brown sugar, baking powder, salt, cinnamon, and ginger.

In a small bowl, mix together carrot, milk, and oil. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in nuts and raisins then stir once more.

Roll dough into 1 to 1.5" balls, wetting your fingers to prevent sticking. Place cookies on baking sheet then slightly flatten. Be sure to space at least 1 inch apart. Bake 20-22 minutes until bottoms are golden brown.

Vegan Breakfast Tacos

• collard greens
• sweet potato
• black beans, drained and rinsed
• salsa
• corn tortillas 

In a shallow, covered saucepan, cook collard greens over medium-low heat in a little water to prevent sticking. Keep covered and stir occasionally. Add more water if needed and season with a little kosher salt.

Meanwhile, microwave a whole sweet potato until it can easily be cut in half (about 6 minutes depending on the size). After cutting the semi-cooked sweet potato in half, microwave again cut side up for an additional 4 minutes (or more depending on side). Sweet potato can be baked in the oven but this takes a lot longer.

Warm your corn tortillas for a few seconds in the microwave. Scoop out cooked sweet potato and smear onto the tortillas. Top with cooked collard greens, black beans, and salsa.

Vegan French Toast

• 1 banana
• 1 cup cashew milk
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 12 slices homemade bread

Mash banana with a whisk then beat in milk, cinnamon, and vanilla. Pour batter onto a plate placed next to the stove. Dip both sides of a slice of bread into the batter then place on a greased pan over medium-low heat. Cook until golden brown then flip.

Top with homemade low sugar fruit jam, honey or topping of your choice.