Mix dry ingredients first. Then add water and oil. Mix well. Cook on hot skillet. Eat until completely satisfied.

Start by cooking the rice. When rice is done, add beans, garlic, salt, basil, olive oil, and mix. Let spices blend in. To make pico de gallo, just chop veggies, and add lemon juice, and vinegar. to serve, pour rice mixture down the center of a 12" tortil

Cook rice. While rice is cooking, saute onions and garlic for a few minutes. Add peppers. Saute for a few more minutes. Add beans, mash with a fork or some other heavy object. Add mushrooms and olives, saute to your taste. (I like my mushrooms more raw). When you are satisfied, mix ever

Heat oil in a large skillet over medium heat. Slice onion lengthwise into thin strips and saute until soft. Slice peppers into thin strips and saute until cooked. You may want to lower the heat and cover for a few minutes to let the flavors mix. Squirt w

Heat a heavy cast iron pan (large enough for the tortilla to fit in) to med-high. Add oil, onion, pepper and potato. Brown on one side, turn and brown the other. Slide mixture onto a plate. Place the tortilla in the pan and spin it around in the rest of

Mix the dry ingredients togther; then mix in the soymilk and the blueberries. If the batter is too thick, mix in more blueberry juice until it is the right consistency. Cook in a nonstick pan until they look edible. They will be very blue! Makes 6 t

Rinse the grains. Boil then simmer the quinoa in water and mollasses for ten minutes Add the oats and fruit and simmer for another 15 Makes one large serving (or two small ones?) Variations: try adding some vanilla, cinammon,

1) In a medium-large skillet, toast cumin seeds and chili powder over high heat tossing or stirring constantly to prevent burning until fragrant and lightly toasted (about 1- 2 minutes). Remove to small dish and set aside; add oregano. 2) In same skil

Thaw and brown Veggie Ground w/ half of the chopped onions in a non stick skillet over medium heat. Season with chili powder and set aside. Heat refried beans in microwave, then heat taco shells in microwave until just warm. Set both asi

This is really a simple recipe. All you have to do is dice your potatoes into about 1/4 inch squares then fry them in a little bit of olive oil on medium heat with a lid, if possible. Put spices on it to your taste (I use lots of vegit and johnys seasoning salt). While those are frying, hea

Preheat oven to 350 degrees. Dice tomato and green pepper, slice mushrooms, and shred cheese. Spread refried beans on bottom of tortilla shell. Add veggies, and top with cheese. Wrap up burrito and cover with aluminum foil. Repeat until ingrediants are

Put about 1/2 cup of oil in frying pan and heat. When you drop water in the pan and it sizzles it is ready. Carefully place one tortilla in the oil and use tongs to flip sides. Keep flipping sides until both are brown. Place fried tortilla shell on a plate with paper towels to soak up the oil

Put the 1/2 cup of salsa and simer until juice is gone. Then add all ingredients except diced potatoes and cook until throughly heated. Then add diced tomatoes. Spoon into tortillas or taco shells. Add Your favorite condiments (Tomatoes, Lettuce, Vegan Sour Crea

Heat 1ts. oil in large saute pan or skillet over medium-high heat. Spread guacamole over one tortilla and sprinkle with any extra ingredients you desire. Place the other tortilla over the tortilla with the filling, sandwich style. Place filled tortillas in hot skillet. Cook 45 second

If you are using kidney beans, make sure you prepare them by soaking overnight and then boiling for 2 hours. If using lentils, cook as directed. If using canned refried beans, warm in a frying pan over medium heat until bubbly. Add Mexican seasoning (or w

First, chop the onion, green pepper, squash and mince the garlic. Then heat a large skillet with olive oil on med/high heat. When heated enough, add the tofu and scramble in the pan. After letting the tofu have a couple of minutes to cook, add the veggies and saute`

Crumble tofu in frying pan and and fry until lightly browned, about fifteen minutes. Add water and taco seasoning and continue to cook another 5-7 minutes. Meanwhile heat beans in medium saucepan for about ten minutes until warm. When water has been absorbed remov

Combine in a large skillet black beans(drained), corn (drained), tomatoes(undrained), and taco seasoning (prepare according to pkg directions. bring to a medium boil, once boiling add uncooked rice. Turn to low and let simmer for 10-12min or until bean mixture has abs

In a saucepan, prepare 1 cup of rice according to package instructions. In a separate large frying pan, heat 1 Tbsp olive oil over med-high heat. Add onion and cook for 5 minutes or until transparent. Add garlic and cook for one more minute. Add spice

Peel carrots and shred them coarsely. Heat some oil in a pan and add carrots and liquid. fry for about one minute, then add tomato paste. Finally flavour with garlic, cumin and soy sauce to taste. This is a quick and easy taco filling that requires n

Heat the beans over medium - medium low heat. Add water as necessary to keep beans from burning and to make them your own consistancy. Stir in the spices. Boil 1 cup of water when beans are almost hot. Once boiling, put 2/3

Chop the onion very fine and saute inthe olive oil until quite soft. In abowl mix the squash, cream cheeze, chilipowder, and sauteed onion. Divide it androll it up in the eight tortillas, andplace in a shallow casserole side byside. Cover with enchilada sauce, andbake at 325 for 10 or 15 minutes

Cook onion, capsicum and garlic in a little olive oil. Add beans, tomato, tomato paste, spices and 1/2-3/4 cup sweet chili sauce. Simmer for about 10 minutes. Heat taco shells in 350 degrees F / 180 degrees C oven for 5 minutes (or as per packet instructions). Place spoonfuls of bean fillin

In a medium saucepan, saute diced onion until clear, then add 1 clove diced garlic (reserve second clove for later). Add uncooked rice and saute on med-high heat until rice is golden- brown (be careful not to burn). Add tomato sauce and vegetable broth.

Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

1. Place the tortillas on a grill, and grill them. Leave them on each side for only about 3 minutes. Remove and put on a plate. 2. Slice peppers, and onions. 3. Place black beans on tortillas, then peppers, and onions. Roll up.

Separate broccoli, peel and dice carrots. Place in pot with 1/4 cup of water and season with veggie seasoning. Cook on high for 5 min. approxitmately. Steam veggie until all water is evaporated. Let sit to cool. In another pot, bring some water to a boil a

Warm tortillas as directed. Roll up other ingredients. Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a loaf pan. In a medium size frying pan, saute the chopped celery and the onion in 3 teaspoons water until cooked. In a large mixing bowl combine the celery and onion with walnuts, pecan or sunflower meal, soy milk, basil, or

Cactus leaves (prickly pear cactus) are available in most grocery stores particularly stores and produce stands in highly hispanic areas - I buy mine from a Mexican produce truck in my area. They are also available in a jar in the mexican part of the store

Wash zucchini and cut each into match-sticks. heat Olive oil in wok and add garlic and zucchini. Add the chili powder as the zucchini is being stir-fried. Cut roasted pepped into match-sticks about the same size as the zucchini and toss into the wok

Serves 3 dozen. In a saucepan, pour in the 2c.water, add the mild chili powder, and stir. Now sprinkle the garlic powder, garlic salt, and black pepper on top of the water, add the margarine, and cook to a boil, stirring once in awhile.

Fry the chopped onion in the oil until tender. Add tomatoes, beans, corn and soy sauce. Cook for a few minutes. Add spices and cook for another 2-5 minutes. I used LOTS of chili and paprika. Serve hot over rice, and enjoy!

Preheat oven to 450.Spray skillet with cooking spray; heat up tomedium. Saut onion, garlic, jalapeno, and cuminuntil crisp-tender, about 5 minutes.Add beans to skillet and mix. Then add thetomato and cilantro into the skillet and stiraround, cooking for about 1 to 2 minutes.Spoon a nic

If you have a microwave oven, start by baking the potato for however long you usually do for a baked potato. Otherwise, you can boil it, or omit it. Chop onion and garlic finely. Soak tofu in a bit of soy sauce. Saute onion and garlic in saucepan until glossy, then add tofu. Saute until it lo

Use fresh veggies. Cut and cover with water. Cook about 15 minutes or until tender but not mushy. Drain and add lemon juice and olive oil. Sprinkle with fresh snipped parsley

Saute onion in oil over low to med. heat until slightly golden, about 5-7 minutes. halfway through, add the garlic. If the onion is sticking to the pan, add a splash of reserved sundried tomato liquid or vegan white wine. Add spinach and cook until softened. R

Peel and cube eggplant into 1/4 inch pieces. Stir fry eggplant, onions and mushrooms in olive oil along with spices and soy sauce until tender. (To avoid scorching add water in small amounts.) While vegetables are cooking, preheat oven to 350. Lig

Cook the beans in 1 pint of water for 15 minutes. Turn off the heat and allow to stand for 30 minutes. Peel the onion and stick about 15 cloves into it. Place it into an ovenproof casserole dish. Add tomato puree, Olive oil, chopped garlic, bay leaf, thyme, oregano and black pepper t

Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and nutmeg. In a separate bowl, combine the oats, flour, baking powder, baking soda, salt, hazelnuts, sunflower seeds,