A raw vegan black rice burrito wrap is a healthy and delicious dish perfect for breakfast. It can also be prepared the night before and kept in the fridge overnight, ready for a lunch for work or school. Add as many veggies as you want to mix in your burrito filling. You can add herbs and spices for a more flavorful vegan burrito wrap. Enjoy and be healthy!
Ingredients:
• 3-4 cups black rice
• 1 medium avocado (diced)
• juice of 1/2 lemon
• a small piece of ginger (minced)
• 2 heirloom tomatoes (diced)
• 1 medium cucumber (diced)
• 1 small red onion (chopped)
• 1 scallion (chopped)
• some kale (chopped)
• some parsley (chopped)
• some cabbage (chopped)
• 1 red bell pepper (chopped)
• large collard greens (destemmed for wrapping)
• sea salt to taste
• a sprinkle of cayenne pepper (optional for spicy flavor)
Instructions:
Cook black rice according to the packet instructions.
Once cooked, transfer to a mixing bowl.
Add diced avocado, tomatoes, and cucumber.
Add chopped red onion, bell pepper, and scallion.
Add minced ginger and chopped parsley.
Add the chopped leafy greens – cabbage, kale, and other greens you prefer.
Season with sea salt and cayenne pepper.
Squeeze in fresh juice of half a lemon.
Mix well to combine.
Transfer a generous amount of the mixture on the center of a large collard green.
Fold and wrap like a burrito.
Enjoy!
Tips and ideas:
Add as many ingredients as you like for your burrito.
You can use smaller collard green leaves to make about 5-6 vegan wraps.
Images – https://www.youtube.com/watch?v=rCh-FtP-nVo
This ultimate vegan stew is a savory dish perfect during the winter season. It is a delicious combination of seared veggies in a vegan stock seasoned with herbs and spices. You can add potatoes, bell peppers and green onions for added color and flavor.
Ingredients:
• 200 grams mushrooms (halved)
• 600 ml tomato passata
• 1 large aubergine (chopped)
• 2 bay leaves
• 2 thyme sprigs
• 2 rosemary sprigs
• 6 cloves garlic (minced)
• 5 carrots (unpeeled and chopped)
• 500 ml mushroom vegetable stock (vegan)
• 1 tbsp marmite or miso paste
• handful of small red onions (peeled)
• 1-2 tbsp olive oil (for sauteeing)
• salt to taste
• black pepper to taste
• 2 tbsp all-purpose flour
• 2 tbsp soy sauce
• 1 tbsp liquid smoke (optional)
• a splash of red wine (vegan, optional)
Instructions:
Set an oven-proof pot over medium-high heat.
Add some olive oil and heat it.
Add a handful of peeled small red onions into the pot.
Let it cook until onions brown and has caramelized.
Once done, remove the onions from the pot.
Transfer to a plate and set aside.
In the same pot, add chopped carrots.
Stir and cook until carrots are tender.
Once done, remove from the pot.
Transfer to the same plate as the onions.
In the same pot, add chopped aubergine.
Season with salt to taste.
Stir and cook until brown and tender.
Once done, remove from the pot.
Transfer to the same plate with the onions and carrots.
In the same pot, add halved mushrooms.
Stir and cook until brown and tender.
Once done, remove from the pot.
Transfer to the same plate with the rest of the veggies.
Set aside.
In the same pot, add minced garlic.
Saute until fragrant.
Add all-purpose flour.
Stir and cook until well combined.
Pour a splash of vegan red wine.
Stir and cook until thick.
Add bay leaves, thyme sprigs and rosemary sprigs, then stir.
Add tomato passata, mushroom vegetable stock and marmite.
Season with liquid smoke, soy sauce and black pepper to taste.
Stir to combine.
Add the seared veggies set aside earlier.
Stir for a minute.
Cover the pot.
Place it inside the oven at 190 C.
Let it bake for an hour or until carrots soften.
Once done, remove from the oven.
Transfer to a serving bowl.
Serve and enjoy!
Tips and ideas:
You can also cook this on a stovetop over medium-high heat until veggies are soft.
Images – https://www.youtube.com/watch?v=8zGGTkiuJm4
Hummus is a quick and easy healthy recipe that you can prepare as a dip, spread, or snack idea. It is made of blended chickpeas, tahini and lemon juice, seasoned with cumin and salt. It originated from the Middle East as a standard garnish for any savory dish. This recipe only takes less than 5 minutes to prepare.
Ingredients:
• 2 x 15 oz canned chickpeas
• 1/2 cup tahini
• fresh juice from 2 lemons
• 2 garlic cloves
• 1/4 cup olive oil
• 1 tsp cumin
• a pinch of kosher salt
Instructions:
Drain two cans of chickpeas.
Save the liquid and set it aside.
Place the chickpeas in a blender.
Add tahini.
Add freshly squeezed juice from two lemons.
Add garlic cloves and olive oil.
Season with cumin and kosher salt.
Add 1/3 cup of the liquid from the canned chickpeas.
Blend for 30 seconds or until smooth and well combined.
Once done, transfer to a plate or container.
Tips and ideas:
You can prepare hummus as a snack. Drizzle some olive oil and sprinkle some black pepper.
You can serve it as a dip to raw carrots, fried finger foods and other snacks.
You can spread it on toast, sandwiches, burritos and tortillas.
Hummus is best when freshly made but will keep for a few days in the fridge.
Images – https://www.youtube.com/watch?v=GbxnB53IExY
Breakfast Recipes, Raw Food Recipes, Vegan Recipes | Recipe World | 
February 26, 2021 2:32 pm | 
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