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Vegan Quick N' Easy
Amy's Non-Dairy Vegetable Pot Pie
A Fast Vegan Burrito
Simply Nachos
Thai Vegetable Gyoza
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Vegan Dinners
A Complete India Dinner
American Vegan Hamburger
Asparagus Tofu Stir-Fry
Baby Bok Choy & Tofu Stir-Fry
Baked Spinach and Artichoke Manicotti Pasta
Vegan Chicken Pot Pie
Coconut Broccoli Stir Fry
Coconut Calypso Thyme
Crispy Baked Eggplant
Crispy Sweet Sour Chicken
Field Roast
Celebration Wellington
Field Roast
Classic Meatloaf
Field Roast Smoked
Apple Sage Sausage Dinner
French Lentil Bourguignon
Gardein Boeuf Bourguignon
Gnocchi
Gringo Vegan Tamales
Lasagna Bianco
Macaroni & Cheese
Match Meats Vegan Crab Cakes
Match Meats Vegan
Chicken Picatta
Match Meats Vegan Meatloaf
Meltdown Meatloaf
Mexican Beans & Rice
Mushroom Croquettes
Mushroom Quiche
Pepita Wild Mushroom Croquettes
Pizza
Rapid Risotto
Raving Ravioli
Riblets Barbeque Style
Spicy Chik'n Dinner
Spring Rolls for Spring
Springtime Fresh
Fava Beans
Springtime Risotto
Special Tofurky Dinner
Stuffed Autumn Acorn Squash
Thanksgiving Dinner Menu
3 Cheese Baked Pasta with Yves Meatless Canadian Bacon
Wasabi Pea Powder
Encrusted Tofu Steaks with Sautéed Baby Bok Choy,
and Thai Sticky Rice
 
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Avocados
Avocados in California are both thin smooth skinned and "alligator" skinned. Avocados are to be available year-round in markets here in California. There are many varieties and the flavor varies in each.

View each avocado variety:
Bacon
Fuerte
Gwen
Hass
Lamb Hass
Pinkerton
Reed
Zutano

Selection & Storage
Surprisingly, avocados ripen best off the tree. Speed the ripening process by placing avocados in a paper bag. Smooth skinned avocados prove ripe when it yields to gentle pressure. Rough alligator skinned avocados need to turn a deep black and yield to pressure before they are ripe. Once either type are ripe, keep avocados in the refrigerator for up to a week.

For a detailed view of selecting and handling avocados go to the Avocado Organization.

Preparation
Ripe avocados peel easily. Slice in half and remove one side. Stick a knife in the large pit and twist to remove.

Avocados discolor so make your slices or guacamole the same day you plan to serve it.

 

 

Quick N' Easy Vegan
A Fast Vegan Burrito
If you don't have the time to soak and cook dried pinto or black beans, keep a few cans of pre-cooked organic beans in your pantry. This way you can always whip up a great meal in 10 minutes. You can even freeze these for a quick meal whenever the need arises.

Ingredients
1 can organic pinto or black beans
1 tablespoon virgin olive oil
1 tablespoon bottled organic salsa (more or less)
packaged organic whole wheat or corn tortillas
grated Soyco Vegan Cheddar Cheese
sea salt
pepper

optional ingredients:
favorite hot sauce
fresh diced jalapeno pepper
red pepper flakes
cilantro, roughly chopped
ice burg lettuce, finely sliced
red onion, finely diced
fresh homemade salsa

Tools
6 inch heavy bottomed fry pan
10 inch cast iron skillet
10 inch lid for skillet
fork
spoon
measuring spoons
tongs
medium fine mesh strainer


Preparation
Beans
Open the pinto or black beans and drain off all the liquid.
1
Pour the beans into a strainer and run cold water over them to remove any liquid from the original can.

Put the skillet on the burner over medium heat and add the olive oil to coat the bottom of the pan.
2
Pour the beans into the skillet and with a fork, mash the beans until you have a refried bean consistency and they are heated through.
4

5

Cheese
Grate whatever amount of cheese you want on these burritos... a little or a lot. Perhaps it would be good to grate the entire package to have ready for the next recipe idea?
22
Tortillas
If you have a gas stove, turn the burner on high and place your tortilla over the burner. Turn it back and forth until it is heated through, but not burned.
55
If you plan on preparing 6 to 12 tortillas for burritos, preheat another cast-iron skillet over medium heat.

Turn the heat off and cover with a large lid.

As you toast each tortilla, place it in the warmed skillet and replace the lid.

This will keep the tortillas hot, pliable and ready for assembly.

Assembly
Place the toasted tortilla onto a plate and smear it with the hot refried beans. (This one is small for our grandson's four year old hand size... make larger ones for adults.)
66
Add cheese and optional items, now roll the tortilla over the beans and cheese, fold in the edges, continue rolling and EAT.
77
FAST, Inexpensive, and Easy!

88Presentation
This is a Quick N' Easy Recipe for our grandson on Play Days.

Prepare several burritos from one can of beans and refrigerate. Wrap each burrito individually in plastic wrap to keep them fresh for 5 days.

Now you can pull a pre-made burritos out, remove plastic wrap, wrap in foil and heat in an oven at 350 degrees for 10 minutes.

Freeze You Homemade Burritos
To avoid spoilage, try tightly wrapping several individual burritos in plastic wrap and then in a layer of aluminum foil and freeze for later... just remember to remove the plastic wrap before heating in the oven.
99

 

33



Related Recipes
Vegan Basics: How to Cook Dried Beans
Simply Mexican, Pinto Beans: Step-by-Step Recipe with Photographs of the Cooking Process
Mexican Rice
Perfectly Pickled Carrots
Alvarado Street Bakery Sprouted Wheat Tortillas
Salsa de Pico

A Fast Vegan Burrito

Simply Nachos

 

Betty Morgan, Chez Bettay, the Vegan Gourmet
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