Deconstructed Burrito Bowl

Deconstructed Burrito Bowl

We love bowls! It’s one of our favorite go-to meals and makes for a quick dinner. Most times we just use various ingredients we have on hand. Be warned they are suuuuper filling! You can be super creative with your bowls or just keep them simple. The basic bowl is this: One part grain, vegetables, one part protein (we use beans, tofu, or tempeh), and top with some kind of sauce. In a pinch, I have used hummus that has been thinned out as a drizzle! Top with your choice of onions, herbs, nuts, or seeds.

Deconstructed Burrito Bowl

  • 1 medium butternut squash, peeled, cubed
  • 2 medium russet potatoes washed, cubed
  • 1 medium onion sliced into ¼ ” wide slices
  • 1 red pepper sliced into ¼” thin slices
  • 1 15 oz. can pinto beans (or, bean of choice)
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ c water
  • 1-2 ripe avocados, sliced, or diced
  • 1-cup brown organic basmati rice (any brown rice will do)
  • 1-cup Pico de Gallo (store bought is easiest)
  • 1-cup cashew queso, thinned (see recipe below)
  • Green onions, diced on bias (optional)
  • Cilantro, minced (optional) 
  • Salt and pepper

Preheat oven to 400°.  

Make rice.  I add two cups of water to 2 cups of basmati rice to my Instapot and cook for 15 minutes.    Otherwise, follow package directions.   (You will have leftovers.  You can freeze extra cooked rice in ziplock bag.)

Peel and dice squash into bite-size pieces.  I use pre-diced store bought and cut larger pieces into 1” cubes.   Wash potatoes and cut into 1” cubes leaving the skins on.  Wash and slice red pepper into ¼” long slices.  Peel and slice onion and in half, cut into ¼” slices.   Add potatoes, squash, red pepper, and onions to a large mixing bowl.  Add 1-2 Tbsp of olive oil and toss vegetables with salt and pepper to coat. Add vegetables to a parchment paper lined baking sheet.   Bake, turning once, for 25-30 minutes, or until vegetables are fork tender. 

While veggies are cooking, add one can of drained pinto beans to a small pot, add cumin, garlic powder, and salt.  Add ¼ cup water, cover, and simmer until warmed through.   Keep warm. 

Make Cashew Queso:  

  • 1 ½ cup raw, unsalted cashews
  • 8 oz of water
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 chipotle chili pepper in adobo (or, cut in half if too spicy)
  • 3 TBSP Nutritional Yeast (I use Bragg’s, but you can use any)

Add all of the ingredients to a high-speed blender.   Blend until smooth.  In my Vitamix it takes about 45 seconds on high speed, stopping once to scrape down the sides.   ***It is very important that queso is completely smooth.  Add more water 1 Tbsp at a time, if needed and continue to blend until smooth. 

When vegetables are done remove from oven.   Assemble Buddha bowls.  Add up to 1-cup rice per bowl.  Top bowls with the roasted vegetables, beans, Pico de Gallo, avocado, drizzle with cashew queso, and finish with cilantro and green onions, if using.  

Enjoy! 

Chocolate Cream Pie (Vegan, GF)

I have a love/hate relationship with the word vegan.  On one hand, it encompasses many fundamental aspects of who I am.  Legitimate scientific concerns about my health and the systematic destruction of our planet, topped with my love and compassion for ALL of God’s creatures, far outweigh any desire I might have for a Delmonico Ribeye.  But, on the other hand the word vegan strikes fear into the hearts of most people. And its presumed connotations immediately separate me from the flock. For many, vegans are seen as extremists. Fanatics, who are either angry animal right suffragists, or gaunt, pale hippies who live on scant amounts of lettuce and tofu.  Just Google the phrase, “Vegans are…” and see what comes next. Adjectives like crazy, stupid, weird, and extreme, popped up in my search bar.  But ya know what?  I’m kinda getting over it.

When an “Omni'” eats a meal I’ve prepared, they are intrigued. Almost beguiled by my ability to make not only a palatable, but delectable meal without using any part of an animal.   It’s as if they’ve suddenly realized eating meat and cheese isn’t the only way to be truly satiated.   And one of my favorite ways to showcase my vegan culinary prowess is with this Chocolate Cream Pie.

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CRUST:

• 2 cups raw pecans
• 1/4 cup date sugar or maple sugar (I used coconut sugar and 1 tbsp maple syrup)
• 1 1/2 tbsp coconut oil (melted)
• 1/2 tsp sea salt
• 1/4 tsp chipotle powder (optional, but highly recommended)

FILLING:

• 2 1/2 cups vegan dark chocolate chips (add half semi-sweet vegan to make pie sweeter)
• 2 packs of organic firm silken tofu  (I like Mori-Nu Organic firm)
• 1 tsp vanilla extract
• Pinch of sea salt

Preheat the oven to 350°F

To prepare the crust, combine the pecans and sugar in a food processor fitted with the metal blade. Process until the mixture resembles a fine meal. Add the coconut oil, salt and optional chipotle powder and pulse to combine well.
Transfer the mixture to an 8- or 9-inch pie pan (I use an 8″ springform pan). Press and shape the mixture into the bottom and sides of the pan to make a pie shell.

Place the chocolate chips in a baking tray or shallow pan, Transfer to the preheated oven and heat for 3 to 4 minutes or just until melted. Watch carefully as the chocolate can burn quickly. Remove from the oven.

While the chocolate is melting, combine the tofu, vanilla and salt in a food processor fitted with the metal blade. Add the melted chocolate and blend until very smooth.

*Note: For the tofu, if you cannot find firm silken tofu, “soft” tofu can be used instead. In this case, use 600 grams total.

Pour the mixture into the reserved pie shell, smooth the top with an offset spatula and refrigerate for at least 20 minutes or until firm. When firm, slice and serve.

*Modified from Original Recipe via Rouxbe Cooking School.

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Banana Chocolate Chip Muffins (Vegan, GF)


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This is an absolute favorite in our house.  The problem is we can’t keep them in our house.  When I take them hot out of the oven they’re gone before they’ve even cooled.  They’re that good!  I’ve modified the original recipe to make it gluten free.  Gluten free cooking often requires slight modifications, including cooking time.   I have also made a few substitutions that I felt made this recipe perfect for me!   I hope you enjoy them as much as we do! 

What You Need: (Makes 16 regular or 8-9 large muffins)

  • 2 cups gluten free all purpose flour (I use Bob’s Red Mill GF All Purpose flour)
  • 1 1/2 tsp of baking soda
  • 1/2 tsp salt
  • 1 cup brown sugar (makes them moist and less dense)
  • 1/3 cup coconut oil
  • 4 super ripe bananas
  • 1 tsp vanilla extract
  • 1 cup dairy free vegan chocolate chips (I use Enjoy Life)

Instructions:

Preheat the oven to 350 degrees. Lightly grease your muffin tins or use muffin liners.

In a bowl, mix the flour, baking soda and salt.

In a separate bowl, mix the sugar and the oil.  Add the mashed banana to the sugar mixture, then add chocolate chips, and vanilla.

Finally, add the flour, and mix everything well.

Evenly pour the batter into the muffin tins. Place in the oven for about 18-20 minutes if using GF flour.  If using regular all-purpose flour, test at 20 minutes.  Add more time (three minutes at a time) as needed.

***Cool for at least 5 minutes before you remove from the pan!

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