Cass B Chickpea

Need a meal to cook for mom this weekend? Or want to recreate Taco Bell's Crunchwrap and veganize it as a fun activity? These Vegan Crunchwraps are a perfect activity or meal to make for mom. My mom requested these Vegan Crunchwraps when I visited her last weekend, so it seems like the perfect mother's day recipe to post.  I love the flavor in these Vegan Crunchwraps, and they can be modified with whatever things you want to add or substitute. My main protein for this recipe is taco seasoned black beans. I used Kroger's Simple Truth Plant based sour cream, then added the black beans. I used my Vegan Cheeze Sauce mixed with Pace salsa. Then I added mashed Sweet and Spicy Chili Doritos which are by far my favorite accidental vegan food. Lastly, I added lettuce before folding it together. I used 1/3 of a second tortilla to cover the gap while folding. Then I cooked then on the pan until each side browned (starting with the side that is folded in). It's delicious when dippe

These Roasted Cauliflower Tacos are easy to make. The roasted cauliflower is paired with my homemade salsa and my spicy vegan ranch recipe. I will be posting these recipes separately, but I have included the info here too since I can't link them yet.  I start this recipe by cutting up a head of cauliflower and adding a little bit of olive oil, salt, and pepper. I then bake the cauliflower for about 40 minutes at 400. I know they are done when the edges of the cauliflower are turning brown but not burnt yet. While the cauliflower is cooking, I make the salsa and the spicy vegan ranch in my Vitamix. I have 8 oz blending bowls, so it is easy to make a small portion of both the salsa and ranch. When the cauliflower is done, I constructed my tacos. I used Mission tortillas, then added the roasted cauliflower and topped with salsa and vegan ranch. I garnished with a little bit of extra cilantro and enjoyed this delicious creation. If you do not want to make your own salsa and ranch, you

In honor of Cinco de Mayo this week, I'll be posting a few Mexican inspired dishes. The first one is Stuffed Zucchini which uses molé as a secret ingredient. I would describe molé as having a hint of sweet chocolate, so it adds a little bit of sweetness to the dish. I've only been using molé in dishes for about a year, so let me know if you have any recipes or foods that I should use with molé. Please like, share, and follow for more content! And please let me know how you like this recipe.  Stuffed Zucchini Yield:  6 servings Prep time:  5 minutes Total time:  60 minutes Ingredients Zucchini |  5-6 medium sized Quinoa  |  1 cup Corn |  1 can Black Beans |  1  can Diced Tomatoes |  1 can  Vegetable Broth |1/2 cup Vegan Cheeze |  1/2 cup + a little for garnishing Molé |  1 tbsp Garlic Powder |  1 tsp Black Pepper |  1 tsp Paprika |  1 tsp Directions 1. Bring quinoa and vegetable broth to a boil and simmer for about 15 minutes until all water has been absorbed.  2. Wh