Carrot Ginger Dressing
Gluten Free Vegan Soy Free Sugar Free
I have been making alot of this lately! Something about the sweet creaminess has me coming back for more! I also eat ALOT of salads and I love making Asian dishes so I wanted a salad that went with those recipes. This recipe takes less than 10 minutes to make from start to finish!
I notice that many Carrot Ginger Dressing Recipes contain sugar and soy, I personally avoid eating sugar 'most days of the week, and don't eat any soy at all. This dressing is naturally sweet from the carrots and the sesame brings out the Asian notes perfectly, without the needed soy
Double bonus this recipe is also onion and garlic free! .
2 Organic Carrots, Peeled, chopped into large pieces
1 Thumb size piece of Fresh Ginger Root
2 Tbls. Organic Rice Vinegar
3 Tbls. Olive Oil
2 tsp. Toasted Sesame Oil
1/2 tsp Sea Salt
1/4 tsp. Ground Black Pepper
5 c. Romaine Lettuce, chopped
1/2 Bell Pepper (I like Yellow), chopped
1/2 Cucumber, chopped
8 Cherry tomatoes, halved
1 piece of Nori, cut into thin strips
1 tsp. Sesame seeds
Dressing: Makes enough for 2 Large Salads or 4 side salads, store in fridge and use to make more salads with the leftover dressing
Salad: Makes enough for 1 Large Salad or 2 Side Salads
You can white or brown rice vinegar for this recipe (this is not wine vinegar or seasoned vinegar)
Check out more of what is California Grown here
This post is sponsored in conjunction with California Grown all ideas and content are my own.
The New Year is a great time to put some habits that aren't serving you to the back and pick up some new ones that suite your body much better. I know how much everyone likes ice cream, but the ice cream (even the dairy-free kinds) in the store are not healthy for you, they are loaded with too much sugar, dyes, and fillers. Today I'm sharing a recipe from Alisa Fleming's new book "Eat Dairy Free" True Blue Raspberry Sherbet so you can give your old ice cream eating habits the boot and make some dairy free ice cream that is soooo delicious, healthy and easy!
No better time to ditch the dairy then in 2018, If you haven't tried to eliminate dairy from your diet yet, then what are you waiting for?
"Specifically, women consuming one or more servings per day of high-fat dairy had a 64 percent higher risk of dying from any cause and a 49 percent increased risk of dying from their breast cancer during the follow-up period."
That said only one serving or more of dairy per day!! Whoa! Ladies now is the time to make a change!
Eat Dairy Free is Alisa's second book and it is full of amazing everyday recipes. Here are some highlights of her book;
-Over 100 Dairy- Free Recipes
-All of the recipes are, or have fully tested options for, Gluten-Free, Egg-Free,Peanut-Free, and Soy-Free Options
-90% of the recipes are Nut-Free
-Number of Vegan-Friendly Recipes: 84 (about 75%)
Plus: No Store-Bought Dairy Substitutes Needed - This is a cookbook that anyone can dive into whether experienced with dairy-free living or not. You do not need to seek out dairy-free cheese, sour cream, or other specialty alternatives. There’s even a recipe for easy homemade milk beverage!
True Blue Raspberry Sherbet from Eat Dairy Free by Alisa Fleming
Makes About 1 Quart
Everywhere I turn, food manufacturers are adding “blue raspberry” to their flavor lineups. Since it is nothing more than blue food coloring and sugar, I decided to create this sweet and lightly creamy dessert that highlights the taste of all-natural blue(berry)-raspberry.
3/4 to 1 cup blueberries (optionally pureed and strained)
3/4 to 1 cup raspberry puree (about 8 ounces raspberries, pureed and strained)
1 (14-ounce) can full-fat coconut milk or coconut cream
1/2 cup sugar (can substitute agave nectar)
1 teaspoon lemon juice
1/4 teaspoon xanthan gum or guar gum (optional, to help prevent ice crystals)
1. Put the berries, puree, coconut milk or cream, sugar, lemon juice, and gum (if using) in your blender and blend until smooth.
2. Refrigerate the berry mixture for at least 1 hour. Ensure that you have frozen the insert for your ice cream maker for at least 24 hours, if directed in the manufacturer’s instructions.
3. Churn the berry mixture in your ice cream maker according to the manufacturer’s instructions.
4. Pack the soft sherbet into a freezer-safe container and freeze for several hours or overnight for hard-packed ice cream. If it becomes too solid, let it sit at room temperature for 10 minutes before scooping.
No Ice Cream Maker?
Freeze the chilled mixture in ice cube trays. When ready to eat, pop out the cubes and blend in a food processor or high-powered blender until smooth. It will be crumbly at first, but will soften and ball up as it blends.
Credit for this Recipe:
This recipe is reprinted with permissions from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books,2018). Photo by Nicole Axworthy.
Eat Dairy Free is available via Amazon in the U.S., Canada, and U.K.
U.S. - https://www.amazon.com/Eat-Dairy- Free-Essential- Cookbook-ebook/dp/B01N6X8I36/
Canada – https://www.amazon.ca/Eat-Dairy- Free-Essential- Cookbook/dp/1944648720/
U.K. - https://www.amazon.co.uk/Eat-Dairy- Free-Essential- Cookbook/dp/1944648720/
The Kindle version of Eat Dairy Free is available via Amazon worldwide.
Eat Dairy Free is also available via Barnes & Noble, Walmart, and Target online. It can be ordered into most book stores (including all Barnes & Noble locations), and may already be available in some stores.
Alisa runs Go Dairy Free and you can find her online and on all social media
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Gluten Free Vegan Nacho Waffles Recipe
This vegan Mexican recipe is off the charts! I stated dreaming of these Nacho Waffles and know I had to make them! They have 3 main layers to them, my corn-free tortilla waffle, Mexican jack fruit, and homemade vegan nacho cheese, add toppings and you will be also dreaming of these days after making them. These have a video to go with them (see below) so you can easily master these gluten free, dairy free, and vegan savory nacho waffles!!
Did you know that corn allergies are very common and often not checked for? I know that lots of people when they give up gluten they start to eat A LOT more corn products, which usually aids badly for your digestion, and also many don't realize how common of an intolerance corn is. I have lots of corn-free recipes coming your way, that people always think have corn in them because of how I design the flavor. These waffles have millet in them which is really tasty but also insanely healthy for you. Millet is known sometimes as the "healthiest food in the world", loaded with important nutrients, including copper, manganese, phosphorus, and magnesium. Millet can lower the risk for type 2 diabetes, prevent gallstones, and prevent against breast cancer, The list goes on and on. Make sure to check my note on how to best store Millet in the recipe.
These vegan nacho waffles are going to satisfy all your cravings for nachos and more. Load them up with all the good stuff and you can feel good about eating them too!
Click On Video Above To Watch How To Make This Recipe
Vegan Nacho Waffles Ingredients:
For Nacho Sauce:
1c. Raw Cashews (dry)
1 1/4c. Water (plus 1/2c. water for later)
1 Lemon- juiced
¼ tsp. Paprika
1 ¼ tsp. Sea Salt
2 Cloves Garlic
1- 4oz. Jar Sliced Pimentos (including liquid)
1/4c. Nutritional Yeast
¼ tsp. Chili Powder
¼ tsp. Ground Paprika
For The Waffle Batter:
1c. Brown Rice Flour
1 1/2c. Organic Millet Flour*
1/2c. Garbanzo Bean Flour
1c. Tapioca Starch
2c. Non-Dairy Milk
1 c. Coconut Oil (liquid/melted)
1 tsp. Apple Cider Vinegar
8 tsp. Baking Powder
1 tsp. Sea Salt
½ tsp. Chili Powder
½ tsp. Paprika
1 box Mexican Flavored Jack Fruit (easily found at all health food stores)
16 oz. container Guacamole or 1- Avocado Sliced
1/2 c. Cilantro Chopped
Half of a Red Pepper Chopped
1/8c. Red Onion Chopped
1-2 Radishes Sliced Thin (optional)
2- Limes (for squeezing on more flavor)
* Make sure to always store millet flour in freezer or fridge after opening, to prevent rancidity. I learned this the hard way, so you don't have too!
For Nacho Sauce:
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Mock Tuna Salad Sandwich Gluten Free Vegan Recipe
“Oooooh, what is this delicious stuff that tastes like tuna?” Is what everyone I know who tries my recipe says. It is just plain delicious. Maybe your vegan, or new to being vegan, or are working to add more healthy and nutritious plant based meals into your diet, then this recipe is for you! Unlike other "Tuna Salad" recipes this one is also dairy free and egg-free. The base of this recipe is made with chickpeas which pack a lot of protein into a small bite. It can be whipped up in just 10 minutes. It’s great for lunches, car trips, and lazy dinner time meals.
For this recipe I have teamed up with Schar’s newest gluten free bread. This bread has a unique sourdough recipe and is loaded with 10 grains and seeds. It has a slightly sweet flavor and is good straight out of the bag or toasted. I like that it has a freshness pack, so you can easily take it with you and open when ready to use. This bread is also thick so you really feel like you are savoring a good sandwich (with no holes!).
For decades, Schär has been dedicated to the celiac and gluten sensitive communities; providing a safe and flavorful line of gluten free products. Schar is completely 100% Gluten Free, Dairy Free, Egg Free, and Non-GMO.
Clickhere for a Schar Coupon
Please note this bread does contain honey
Watch The Video Above to See How To Make
Mock Tuna Salad Sandwiches
Mock “Tuna” Salad Sandwich
1 can Chickpeas / Garbanzo Beans (Drained)`
1/2c. Vegan Mayo
2 tsp. Ground Mustard
1 Stalk Celery (minced)
4 TBLS. Onion (minced)
1 tsp. Fresh Lemon Juice
1/4 tsp. Sea Salt
1/2 tsp. Ground Pepper
1/4 tsp. Paprika
8 Slices ofSchar 10 Grains and Seeds Bread
1 Sliced Tomato
4 Lettuce Leaf’s
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This post is sponsored in conjunction with Schar Gluten Free all ideas and content is my own.
Watch the Video Above to see how to Make this Recipe
Strawberry Pesto Gluten Free Vegan Recipe
That’s right STRAWBERRY PESTO!!!!!!!!!!! Sounds Yummy, well it is YUMMY! I had this idea because I make many kinds of pesto’s, but my favorites are hand chopped. I had a bunch of strawberries in my fridge and since I always put tomatoes in my hand chopped pesto I thought, strawberries are sort of like tomatoes, and maybe I’ll just give it a try. On my first bite I was hooked and dreaming of making more strawberry pesto. There are so many varieties of strawberries these days, I used to love growing the ever berry variety cause they literally give you fruit all summer long, not just the short 4 weeks long, like most of the other varieties. If you have ever had too many strawberries on hand, you would have wished you had this recipe.
Strawberry pesto has many great components and I know most people are used to one kind of pesto but I make many different kinds. In this version I use walnuts for the nut as it is the perfect complement to the strawberries.
I like to eat pesto on a variety of things here are a few ideas
-Gluten Free Pasta any variety
-Mung Bean Pasta
-Salad Greens (and drizzle a little extra oil)
Only 6 Ingredients In This One Can’t Beat That!
1/2c. Basil Leaves Packed
12 Medium Sized Chopped Strawberries
½ C. Walnuts Whole
1 Clove Garlic Minced*
2 TLBS. Olive Oil
1/4 Tsp. Sea Salt
1) Smash Walnuts: If You Have Ever Tried To Chopped Nuts You Know If Is The Most Tedious Task On The Planet So This Is What I Do, In A Plastic Baggy Put Nuts, Close Bag And With A Heavy Soup Ladle Spoon Take The Back Side And Whack At The Nuts, It Only Takes A Few Whacks And You Got Chopped Nuts!
2) Chop Basil
3) Mix All Ingredients Together For Pesto With Spoon
4) Take Your Pesto And Spoon Over Your Noodles
Serves About 2 People, As Always Just Double If You Wanna Make A Bigger Serving
KIDS AND GARLIC: *If you are a little sensitive to garlic try using only half a clove. Also you can omit the garlic all together and it will still be tasty. For kids I suggest maybe even substituting the garlic for a little garlic powder, you will have to reduce the amount of sea salt but play around with it a little bit. This is such a good kid food!
Vegetable Ribbon Pasta- If you want to make your whole meal raw, try the pesto over some vegetable ribbon pasta!
Raw Noodles Ingredients::
2 Large Summer Squash
1) With A Mandolin, Slice Your Summer Squash Into Long Ribbons, Place In Bowl And Drizzle With A Little Olive Oil
2) Take Your Pesto And Spoon Over Your Noodles
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How To Cure Your Seasonal Allergies Naturally In Less Than An Hour
Do you suffer from season allergies as much as I do? I seem to be allergic to everything you can imagine from Hay Fever, to Pollen, Tree Saps, and Grasses, basically if it grows I can be known to have a reaction to it. Recently I spent 2 days in bed unable to fully function due to my seasonal allergies, on the 3rd day I knew this had to stop and I set out to find natural solutions – that actually work! With a little research, and putting these methods into practice, in less than an hour I was feeling like a new person and my best self. How is it all these years I have been suffering and if I would have known about these few easy things, everything could have changed for me long ago. Today I am going to share with you what those are and why they work!
Have you been stuck taking over the counter allergy medication just to get through the day? Over-the-counter antihistamine medicine have lots of unpleasant sides affects such as: drowsiness, dry mouth, dizziness, nausea, vomiting, restlessness, stomach upset (who needs more of that?!??) blurred vision and confusion; making them unpleasant and a never-ending battle between what way you want to suffer more, your allergy symptoms or the side effects of the antihistamine drugs? But there are even worse things that these drugs are doing to you that you may not even be aware of. Studies show that these drugs also have been known to cause infertility in women, low libido, increased chance of developing cataracts, osteoporosis and diabetes but the real kicker is that they actually shrink your brain! Undeniable research that has been coming out in relation to the high amounts of Dementia, Alzheimer’s and Mental Illness related to taking these drugs. These side effects are something that you may not notice immediately upon taking them, but year after year of seasonal allergies add up and your health is declining in the process.
I have super good news for you, there is a way to treat all your seasonal allergy symptoms naturally with zero side effects at a really affordable cost.
Natural Remedies that actually work
1)Aller Aid by Oregon’s Wild Harvest: this natural herbal supplement is so potent to doing away with your allergies, you will forget you even had any. Let’s Talk about why this product works. I tried many and I mean MANY natural products to help with my seasonal allergies, and not one of them ever did a thing, but this product is phenomenal. There are a few components in this supplement that are active ingredients for relieving your symptoms:
Quercetin: is a flavanol found in many fruits, vegetables, leaves, and grains. It is impossible to eat enough food that contains Quercetin to get the benefits for your allergies. That is why taking it in supplement form works well.
Why It Works: Quercetin is naturally occurring free radical scavenger that supports healthy seasonal immune system function. Laboratory studies have demonstrated that Quercetin can also help to promote normal respiratory function.
Bromelain:. It is used for reducing swelling (inflammation), especially of the nose and sinuses.
Why It Works: Bromelain supports a balanced immune system and may also help to maintain healthy sinus tissues. This complementary combination may thus promote year-round respiratory healthy and support overall seasonal comfort. Bromelain also helps to activate Quercetin and is really effective in getting results.
Freeze Dried Stinging Nettle: I used to drink fresh nettle tea to help relieve my allergies and it never seemed to do a thing, then I found out that it HAS to be freeze dried to get the benefits for this use. Freeze-drying has been clinically proven as an effective method of capturing and preserving the naturally occurring compounds that are present in the stinging hairs of Nettle. Freeze drying them preserves the full spectrum of chemical activity within the herb.
Why it Works: Stinging nettle’s anti-inflammatory qualities affect a number of key receptors and enzymes in allergic reactions. Buy Aller Aid here
The 3-part combination of the Quercetin, Bromelain, and Freeze Dried Stinging nettle make this product well rounded in getting the relief you need. On their own they may not be strong enough but when put together they create a perfect seasonal allergy remedy.
Plus, this product is 100% gluten free, vegan, dairy free, wheat free, peanut, soy and corn free.
2) Neti Pot: A neti pot is a nasal cleansing pot that you use to clear out your sinuses. These are majorly effective! You add luke warm water into the vessel with some salts. Using the spout at the end, you let the water gently flow into your nasal cavities, clearing them out. I do this morning and night if I am having stronger allergies, then I drop it down to once a day and then occasional use in the in between. I fill my neti pot and use half in one nostril and the other half in the other nostril. I recommend the neti pots made from ceramic and it is good to buy some of the special saline salts as I mention below. Buy the best neti pot here
3) Nasal Saline Salts: These are special salts for use in your neti pot. You can just use normal salt or sea salt, but they tend to aggravate the sinus passages so I highly recommend getting the saline salts, so you don’t have to have this problem. You use ½ tsp of salt per time you fill the neti pot. Buy Saline Salts here
With these two simple, affordable, and easy things, I was able to relieve my allergies in less than an hour almost completely. I kept with it for days after that and felt better and better. I now take the recommended amount of Aller Aid every day during this season and do my neti pot once a day. These practices have made me finally free of my allergy symptoms.
Don’t wait to get these products for that day when your head feels like it going to explode, you can’t stop sneezing, you want to scratch your eyeballs out, you can’t stop blowing your nose and you can barely breath. Get them now!! So that you have them on hand when you need them most. Some people take them as a preventive too when they know the reaction time is coming.
Get the best prices by buying them here:
Aller Aid 10% off the retail price
Neti Pot 10% off the retail price
Saline Salts 10% off the retail price
Already know you want all three? See all the products here
Please share this with anyone who you know suffers from seasonal allergies like I have. It will truly be a blessing for them to have this new information.
Now you can enjoy this time of year just as much as I do!
Gluten Free With Emily
Disclaimer: As always check with your health care professional if you have any concerns or possible reactions to taking any of these supplements. Also, read all contraindications for these products.
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Japchae (Korean Sweet Potato Noodle Stir Fry) with Cobi Kanani of Veggietorials
Have you ever tried Sweet Potato Noodles? They are insanely delicious and naturally gluten free, and easy to buy online on amazon- so you can make this Noodle Stir Fry in no time! Cobi of Veggietorials taught me how to make this on the latest episode of my cooking show, (Watch the episode below) and I instantly fell in love with it. This Korean dish has many names sometimes called chop chae, chapchae, or Korean glass noodles. One of the best parts is that it is super easy to make and insanely healthy. Making it a meal you can add to your nightly meal rotation. Plus once you try these noodles you will be once again reminded how awesome being gluten free and discovering new foods is.
Cobi has been making vegan versions of her favorite foods for some time now, she loves to show you new twists on Asian Classics and has been doing a new series that is everything I want to eat called "Eating When I'm Board", in this series she shows you have to make huge platters of food in no time for friends, family or a dinner parties, and we all are in a little need of that.
Also Cobi and I did an amazing collaboration on her YouTube Channel called "Pizza Waffles" Yes they are vegan, plant based and gluten free! Plus they were so fun to make. So make sure to watch that video here.
Watch The Video Above To See How To Make This Dish!
1 Tablespoons Plus 2 Teaspoons Coconut Sugar
2 Tablespoons Plus 1 Teaspoon Coconut Aminos
2 Tablespoons Seasame Oil
8-10 Large Shittake Mushrooms
4 To 5 Crimini Mushrooms, Sliced Thinly
2 Garlic Cloves, Minced
4 Ounces Spinach ( Or Baby Kale), Washed And Drained
4 Ounces Of Dangmyeon (Sweet Potato Starch Noodles)
1 Medium Onion (1 Cup), Sliced Thinly
1 Medium Carrot (¾ Cup), Cut Into Matchsticks
1 Zucchini Sliced Or Cut Into Julienne
1 Red Bell Pepper, Cut Into Thin Strips
Ground Black Pepper
Olive Oil or Coconut Oil for sautéing
1 Tablespoon Toasted Sesame Seeds
2 To 3 Green Onions, Cut Crosswise Into 2-Inch-Long Pieces
Large Pot To Cook Noodles
Large Pan Or Wok To Stir Fry Veggies
Buy Sweet Potato Starch Noodles/Dangmyeon here
Directions: Watch the video up above for all the directions!! This is the super shortened version!
1) Heat water in very large pot
2) Sautee your veggies in rounds starting with mushrooms, make seasoning mixture and add to mushrooms, cook veggies in rounds, without cleaning the pan.
3) Meanwhile cook sweet potato noodles in water for 8 min, rinse and set aside
4) Mix veggies and noodles all together, add toppings, then serve
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Oh my goodness you guys, can we talk about something so unbelievably exciting, I mean more exciting than Gluten Free + Vegan Pizza! Ok so maybe you actually read my page about Organics and GMO’s on my website? If not here is the link (and don’t forget to watch that mind blowing Ted Talk at the end of the post!!) Back on track so Organics are near and dear to my heart and I’m going to tell you why and share with you something truly freakin awesome!
So, here’s a little story- I dropped out of high school- yep that’s right- and you know what I went to do? Organic farm, that was over 20 years ago, now, but I feel just as much love for organic fruits and veggies now as I did then, even when I had to wake up at 4:30am in the morning…yeah maybe I wasn’t cut out to farm forever, but that’s alright. I still spend time every week going to my local farmer’s market and buying organic produce fresh from the farmer themselves. (I even did a little video on it which you can watch here).
What I have noticed in the last 20 years is that insane amounts of “natural” foods have become flooded into the grocery store shelves BUT still so many of these products aren’t organic and this makes me sad. No, it’s not enough to just eat vegan or gluten free or whatever diet you are jamming right now. It really matters to eat organic. So, do you want to make that easier, better and more affordable? YES!!!! Me too! That’s where the GRO Organic Check-off Program comes in, its goal is make everything truly better, not in some BS sort of way but with real solutions, that help everyone in the organic industry including: Farmers, Handler’s, Researchers, and Consumers.
Right now, there is no Organic Check-Off Program. We can make this become a reality if the public joins together to support it by submitting positive comments that make it known that this is what we want. Have you been feeling like you want to do more to help make change in our world lately? Because this is a easy but VERY impactful way for you to participate.
Your comment is going to be the support they need to make this Organic Check-Off Program a reality. They need to see that YOU care and want this to happen.
“The U.S. Department of Agriculture (USDA) is seeking public comments on the GRO Organic Check-off proposal for a nationwide research and promotion program for the organic sector. This organic check-off will provide research and key tools to encourage more farmers to go organic and help all organic farmers be more successful. It will educate consumers in a positive way about what the organic seal really means. The organic check-off, referred to as GRO Organic (Generic Research and Promotion Order for Organic), could raise over $30 million a year to spend on research to make farmers successful, technical services to accelerate the adoption of organic practices, and consumer education and promotion of the organic brand.”
This truly ground-breaking program can do the following:
● Expand organic farms and organic production across the United States. How? Through increased funding for critical organic agricultural research, and through more funding to help support farmers who are converting to organic.
● Lessen the amount of toxic persistent pesticides sprayed on our land and on our food, and help reduce the farming chemicals leaching into our water supplies. How? Through more research and promotion of organic environmentally-friendly ways of farming that don’t use dangerous chemicals.
● Educate moms and dads and all food shoppers about what organic is, and why it’s different from other labels like “natural” and “non-GMO.” How? By funding promotional and educational campaigns to teach consumers about organic’s benefits.
● AND make organic food more affordable and more attainable for everyone. How? By investing in activities that will boost the production in the U.S of organic food.
SUPPORT THE GRO ORGANIC CHECK-OFF PROGRAM
The U.S. Department of Agriculture (USDA is seeking public
Comments. So, let’s get to it! Anyone can submit a comment in
support of the Check-Off program.
The open-comment period that will end on May 20, 2017.
How To Comment:
1) Use the box below and add your information, hit click preview comment
2) You will then be taken to another box where you can edit a draft and add your comment
This will be sent directly to the USDA!
Gluten Free Vegan Waffles Recipe
I have been wanting to bring you guys this recipe for so very long, but I really wanted to make a video (which you can watch below) so that you learn the best way to make these babies. So it's finally here my make your mouth drool Waffles!! These are of course egg-free and dairy free as well as being gluten free, plus they are also free of corn, oats and xanthan gum. Of course most people eat waffles for breakfast but I am a big fan of breakfast for dinner so eat these any time of day, including as a treat.
These waffles don't even need a egg-replacer, so you won't have to fuss with that. They are fluffy yet crispy on the edges, just the way waffles are meant to be. Feel free to add maple syrup or whatever kind of toppings you like.
If you happened to miss how to make Double Chocolate Waffles then see that post here
Watch The Video Above To See How To Make These Amazing Waffles
2c. Gluten Free Flour Blend (1/2c. Sweet Rice Flour, 1/2c. Brown Rice Flour, 1/2c. Tapioca Flour, 1/2c. Garbanzo Flour)
1 3/4c. Almond Milk (or other favorite non-dairy milk unsweetened) (Room Temp!)
1 capful (or 1 tsp.) Apple Cider Vinegar
1/2c. Coconut Oil Melted into a liquid
1 ½ TBLS. Agave or other favorite liquid sweetener
4 tsp. Baking Powder
1/2 tsp. Sea Salt
1 tsp. Vanilla Extract
1 cup. Blueberries (fresh is best) (OPTIONAL)
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The Ultimate Vegan Burrito
This Ultimate Burrito is going to knock your socks off! This has its own unique ingredients and homemade sauces, which put this burrito into over the top amazing-ness. Using a gluten free tortilla makes this a burrito everyone can eat! Making a burrito that hits all the right spots is exactly what you will accomplish with this Ultimate Vegan Burrito recipe. It includes a creamy salsa verde dressing, homemade guacamole, seasoned beans, rice, fresh sprouts and sliced tomatoes. This burrito is the second video from season 3 of my cooking show, so watch it below!
Watch Video Above to See How To Make this Ultimate Burrito
1 can pinto beans, drained
1/4 cup onion, diced
2 cloves garlic, minced
1/4 cup pepper, chopped (red or green)
1/8 tsp. cumin powder
1/8 tsp. chili powder
Chili flakes – a couple shakes
*Cayenne – one shake (optional)
1/8 tsp sea salt
1 cup of your favorite dry rice (I use a mixture of basmati and red rice)
2 cups water (or amount directed on package)
1 ripe Hass avocado
1/2 tbsp. fresh lemon juice
1/8 tsp. sea salt
1 small clove garlic, minced
Creamy Salsa Verde Dressing
2/3 cup cashews (raw, unsalted, and unsoaked)
4 tbsp. salsa verde (I like the kind at Trader Joe’s)
1/3 cup water
1 tbsp. fresh lime juice
4 Gluten Free BFree Tortillas
1c. Sunflower Sprouts
1 sliced ripe tomato
Keeping your avocado and guacamole fresh is all in the pit. That’s right the PIT! Don’t throw it out, it is what will keep you guacamole and avocado fresh.
How to: Make your guacamole, setting aside the pit. Once your guacamole is made, then place your pit in the middle of the guacamole. Remove the pit when you eat. If you are using half an avocado, always keep the unused half with the pit and it will stay fresh.
*Cayenne is very hot and spicy, add if you like a kick but be cautious with the amount.
Find BFree Tortilla Wraps in your area by clicking here to see the store locator
I like to cook my rice in a rice cooker ahead of time since rice stays well in the fridge for up to 5 days.
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This post is sponsored in conjunction with BFree Foods, all ideas and content is my own