“Hi Aunt Sharon! Hope all is well! I just made your Energizer Breakfast Burrito and it was delicious!!! I’ve been having cereal before work, but I’m hungry an hour later, plus it’s so bland. If you come up with anything as simple as and similar to the burrito send them my way :)”
Nothing I like better than a special request and the challenge of exceeding expectations! Now this combination…everyone’s going to think, what the—-?? So did I during the thought exploration process. But it worked and worked great! Hope you like it Steph. XO
AFC BREAKFAST WIENER ROLL
Yes, the wieners are dates! Perfect fit – who would think? And raw sauerkraut – any flavor will do, but the raw? – I like what it does to me insides. Feels good, tastes delicious. Use any mustard you like, I went with ball park, because I wanted to hit this one into the next city! Try the Jif Almond Butter, readily available in most markets. Super smooth! A tiny drizzle of maple syrup makes you want to kiss the tree that bled it for what it does to this breakfast roll up!!
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SAFFRON YELLOW PEPPER RICE
Saffron flavored rice mixed with sautéed sweet mini yellow peppers, then combined with Tomato Italiano flavored pumpkin seeds, garlic, tarragon, coriander and lots of fresh basil! A perfect summer rice!
Makes 9 cups
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CRANBERRY BLACK BEAN SALSA
Whole cranberry sauce, black beans and sweet mini peppers combined with chunky salsa, fresh cilantro and lemon. Served with white corn tortilla chips. Wow! My new favorite salsa!
Makes 4 cups
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PICKLE PEANUT BUTTER TORTILLA ROLL
Easy to make, cheap, and fun to eat!
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WILD PINTO BEAN SOUP with fried garlic tortillas
Pow! Wow! Flavors and textures galore! If you want to impress guests with a soup so wild that they won’t know if they’re eating meat or not, and won’t care, this is it!
Makes 20 cups
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ENERGIZER BREAKFAST BURRITO
A charred tortilla spread with peanut butter and orange marmalade. Topped with fresh banana slices, raw rolled oats and cashew crumbles. Sprinkled with cinnamon. Roll and eat!
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VEGGIE BURGER SPINACH TORTILLA WRAP
Spinach tortilla wraps take your favorite veggie burger sandwich to a new level! For this one we use lettuce, tomato, onion with veggie mayo and mustard!
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FRIED TOFU TOMATO BASIL WRAPS
Tomato basil wraps layered with veggie mayo and cheese, pan-fried tofu blocks, fresh tomato, shredded lettuce and a drizzle of mustard! Can be wrapped in two ways!
Makes up to 8
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BARBECUE VEGGIE CHICKEN ZUCCHINI MUSHROOM FAJITAS
Charred flour tortillas filled with caramelized zucchini, mushroom and onion. Topped with barbecue veggie chicken, then sprinkled with a fresh garlic-parsley mash! Wow! Tastes like you cooked it over a camp-fire!
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VEGGIE FAJITA WRAPS
Caramelized onion, mushrooms, peppers and carrot matchsticks wrapped in a spinach flour tortilla with dairy-free Swiss cheese, shredded lettuce and chopped tomato!
Makes 4 big ones
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HUMMUS VEGGIE HOT DOG BURRITO
Charred tortilla spread with hummus, topped with a pan-fried veggie hot dog spread with mustard. Then topped with chopped dill pickle, chopped fresh tomato and chopped onion. Roll and eat!
Makes as many as you want
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VEGGIE BLT TORTILLA WRAPS
Vegenaise combined with soy bacon bits provides the mayo and the ‘bacon’. Layered with fresh, ripe roma tomatoes and crisp cuts of hearts of romaine, a little shaved sweet onion, a little fresh cracked pepper and you have a perfect veggie BLT wrapped in a charred tortilla!
Makes as many as you want
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VEGGIE SAUSAGE AND SCRAMBLED EGG BURRITOS
Pan-fried veggie sausage, caramelized onion and tofu scrambled eggs served in a charred tortilla wrap spread with ketchup and mustard! Garnish with fresh tomato slices or red and green grapes!
Makes 4 cups filling or 8, 1/2 cup servings for 8, 6 inch flour tortillas
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MUSHROOM AND SPINACH QUESADILLAS
Sauteed mushroom and spinach folded in flour tortillas. Spread with a soy cream cheese and orange marmalade topping, then broiled till bubbly and golden. Served with romaine lettuce tossed with the same topping, as garnish!
2 large or 4 small servings
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APPLE DATE SPICE COOKIES
with sliced almonds. Drizzled with lemon icing!
Makes 3-1/2 dozen
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MEXICAN-ITALIAN HAT DANCE
Caramelized onion, green pepper and mushroom combined sweet red roasted peppers and a salsa-marinara seasoned with garlic, basil and coriander! Tossed with orecchiette (hat) pasta and fresh cilantro. Get ready to party!
6 servings for main dish, 12 servings on a buffet
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SCRAMBLED TOFU EGG TORTILLAS
Pan-fried flour tortillas spread with sweet roasted pepper spread, topped with burnt onion scrambled tofu eggs. Served with a side of Dijon mustard and drizzled with maple syrup! Delicious flavors. Complex. Warm feelings of breakfast comfort foods served with rustic elegance!
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CURRY REFRIED BEAN AND ROASTED PEPPER DIP
Vegetarian refried beans combined with salsa, sweet red roasted peppers and curry. Served with tortilla chips!
Makes 3 cups
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CREAMY BEAN AND SALSA DIP
Pinto beans, tofu, picante sauce, fresh cilantro, garlic and basil blended till creamy. Garnished with additional fresh cilantro and served with tortilla chips. Low fat!
Makes 4 cups
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BLACK BEAN SALSA DIP
Black beans, salsa and cilantro. Served with tortilla chips. Can’t get much simpler than that for a special occasion hors d’oeuvre!
Makes a little over 2 cups
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HOT AND SPICY BLACK BEANS
A one pot black bean dish with stewed tomatoes, corn and petite peas. Flavored with garlic, chili oil and chili powder and thyme!
Makes 6-1/2 cups
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CHILI BEANS WITH ROASTED PEPPERS AND CORN
Sauteed sweet onion and red roasted peppers in extra virgin olive oil. Combined chili beans and corn. Seasoned with tarragon!
Makes 6 cups
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SERRANO CHILI NUT SPREAD
Walnuts, cashews and smoked almonds processed with pickled Serrano chilies, cracked pepper and extra virgin olive oil to produce a creamy whipped sensation!
Makes 3 cups Continue reading “SERRANO CHILI NUT SPREAD”
SHARON’S DELUXE SPANISH RICE MOLDS
Walnut Jasmine rice combined with a sauté of onion, celery, green pepper and carrot. Pickled Serrano peppers, fresh cilantro and salsa add the zest to this special rice. Served with a smokey coriander and fresh cilantro tomato sauce!
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BAKED CREAMY REFRIED BEAN SPREAD
with seasoned greens, soy sour cream and pickled Serrano peppers. Topped with chopped tomato, cilantro and soy sour cream. Served with fresh flour tortilla wedges!
Makes 3-1/3 cups spread
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with tomato, soy sour cream, fresh garlic, cilantro and pickled Serrano peppers!
Makes 1-1/3 cups
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MEXICAN SLOPPY JOE ROTINI
Whole wheat rotini pasta and cauliflower florets tossed with cashew crumbles and a Mexican Sloppy Joe sauce with kidney beans, fennel and rosemary!
Makes 12-1/2 cups
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SLOPPY JOE CHILI BEAN SOUP
A thick, fragrant, big flavor vegetable bean soup with orzo pasta. Hearty like a chili!
Makes 18-1/2 cups
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MEXICAN CORN SALAD
Sweet yellow corn, fresh Roma tomatoes, sweet red roasted peppers, mild pepperoncini and black olive marinated in a garlic and cilantro white wine vinaigrette!
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PINTO BEAN SALAD
Pinto beans, fresh Roma tomatoes and red onion marinated in an extra virgin olive oil and Balsamic vinegar dressing seasoned with garlic and basil!
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Eggplant, roasted peppers, sun-dried tomatoes and mushroom simmered in a herb, spice and Sake tomato broth with brown rice and saffron. Perfect in every way! Done the old-fashioned way!
Makes 12 cups Continue reading “PERFECT PAELLA”
SPICY CUMIN CORN CHOWDER
flavored with curry, garlic and basil, and made creamy with soy sour cream. Spicy, hot, sweet and oh so smooth!
Makes 17 cups
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