As I meander along the 317, past large tree lined hills full...
Fabulous Bean Burritos
- 1 onion chopped
- 1 green or red pepper chopped
- 1 zucchini, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon dried basil
- 1/2 cup salsa
- 1 can of kidney beans
Fry onions, garlic, pepper and zucchini. Cook until soft. Add spices, salsa and beans, cook for 20 minutes. Mash with a potato masher. Place in the centre of a tortilla, roll and bake in the oven at 350 for 20 minutes.
Serve with salsa and guacamole.
Vegan Italian Tomato Sauce with Kale and Olives
2 Tbs olive oil
2 cups chopped onions
1 medium red pepper, chopped
1 medium zucchini, chopped
3 leafs of kale, stem removed and chopped
4 cloves garlic, minced
2 tsp basil
1 tsp oregano
1 tsp thyme
1 1/2 tsp salt
1 796 ml can of diced tomatoes
1 156 ml can of tomato paste
1 cup chopped kalamata olives
1 Tbs agave syrup
Heat olive oil, sauté onions, pepper, zucchini, kale and garlic. Add herbs and salt and cook for about 10 minutes. Add remaining ingredients, bring to a boil and then lower heat and let simmer for 20-30 minutes. Top on any pasta or use in a lasagna.
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