Totally Dairy-less Creamy Mushroom Pasta (V/GF)

First recipe of 2017 woohoo!

My favorite recipes are most often birthed from me not knowing what the heck to make. Usually when I have plenty of food in the fridge, freezer and cupboards but it’s not immediately obvious how they can work together. I knew I had a box of Jovial brown rice pasta and fresh mushrooms (which is you haven’t guessed are like, one of my favs) and so this dish just happened late one night. The creamy texture came out so good, reminiscent of a stroganoff or Alfredo sauce, except not nearly as heavy and with a subtle miso flavor. Which I liked.A lot. So there. Also it’s soooooooooo easssyyyyyyyyyyy…I wanted to make a vegan cream sauce that did not require soaking cashews overnight or food processing potatoes because I was feeling super lazy. *Me to myself* You did good kid…



Isn’t bowtie pasta fun? 



1 box fav Gluten Free pasta. I used Jovial brown rice bowties.

1 cup frozen peas

1.5 cup sliced white mushrooms

2 tsp chopped garlic

3 tablespoons vegetable broth

1/4 cup almond milk

2 tablespoons fresh organic miso (paste form not powder)

1/2 cup nutritional yeast

1 tablespoon olive oil

salt/pepper to taste



Sauté garlic and mushrooms in olive oil until soft. Add peas and cook on low/medium heat until the peas are defrosted. Add vegetable broth and sauté until mostly absorbed.

Meanwhile undercook pasta by one minute according to directions on box, drain and immediately run under cold water. Set aside.

Back to the pan lower heat and add the almond milk, miso, nutritional yeast and salt pepper. Mix under low heat until all blended and the miso paste is dissolved.

Add pasta and toss until pasta is coated and let simmer for about 3 minutes.




Meditating on Winter Soup w/Purple Potatoes

So a couple of weeks ago I went on my first daylong meditation retreat. I have been meditating seriously ( very serious, man) for about 8 months now. I tried a few different schools and techniques, including Zen Buddhist meditation before stumbling upon Perfectly Here Mindfulness Center in the SFV, CA. What I liked about it was it seemed like a science-based approach to meditation and I am all about science. Science is cool. I wanted to learn exactly WHY the brain benefits from meditation, not just left alone to stare at a wall for 45 minutes when I had no idea what I was doing. I started with the level 1 class and I have just wrapped up the level 2. I have definitely picked up some positive habits taking these two courses and noticed that I have been handling STRESSFUL SITUATIONS…a lot better. So I figured the next step was to attend a daylong.

I had ZERO idea what to expect but I knew it would involve a lot of meditating, for a long time…like all day…hence, daylong. I was really worried that it would be too much for me, that I would run out screaming, interrupting everyone else’s journey to serenity. Luckily that totally didn’t happen. The time flew by and we changed up the meditation styles so frequently I never got bored. And I found the group meditation environment actually helped me meditate better, which is weird, right?

My favorite part was lunch. Obviously, yeah, cause food. But this wasn’t just regular eating this was MINDFUL eating. Everyone prepared and set up for lunch in complete silence, and we all sat together in complete silence. It was a little weird at first (especially hearing everyone chew) but it was also strangely intimate. We were served a vegetable stew that was so comforting and belly warming in it’s simplicity. Especially on a chilly, dark day. And keeping with the mindful teachings I thought about the journey of the vegetables…growing in the dirt, being picked by farm workers, riding in the truck, being displayed in the stores. I thought about another woman at the retreat who I knew had been given the task of chopping the vegetables for the soup. How we were all eating the outcome of her labor. And suddenly the moment became beautiful and exciting. Not to mention the soup was fabulous.

I decided then that I was going to make a veggie soup too! I wanted it to be colorful and comforting and belly warming and encourage the same thoughts of gratitude the retreat soup had given me. The perfect soup for the crisp December weather.

I knew I wanted to have sweet potatoes in the soup because that was my favorite part about the retreat soup. When I went to church (aka Whole Foods Market) to buy supplies I came across these gorgeous Japanese PURPLE sweet potatoes. I fell in love with the vibrant color and felt like it radiated the vibes I wanted my soup to have. So I picked up some purple baby reg potatoes too, you know, to double the purple power. Two kinds of purple potatoes and kale provide the OOMF for this hearty soup. I hope you love is as much as we did in my home. We served it with some dark, crusty rustic bread.



2 cups Japanese purple sweet potatoes, cut

1 1/2 cup purple baby potatoes

2 bunches kale, chopped

1 yellow onion, chopped

1 cup white mushrooms, chopped

4 cloves garlic, chopped

1 can white beans (or kidney beans), drained and rinsed

4 tablespoons organic miso

6 cups veggie broth

2 cups water

1 tablespoon turmeric

salt, pepper to taste

Prep time: 20 minutes Cook time: 1 hour

In a large pot, combine veggies, water and broth. Bring to a boil. Once boiling reduce heat.

Add spices and let cook on low about 45 minutes or until potatoes are begin to get tender. Add the miso and beans and cook for 15 more minutes.

Serve alone or with crusty bread. Keeps excellent in the fridge for leftovers. Grub down!






Spaghetti Squash Casserole with Dairy-Free Cream Sauce (V/GF)


It’s November. Do you know what that means? Well I’ll tell you. That means it’s officially time for HOLIDAY RECIPES!!!! Can you tell I am very excited? I am. Last night I got crazy experimental in the kitchen…just me and a spaghetti squash and a vision. I WAS going to make spaghetti squash fritters but you gotta just go where the inspiration wave takes you, you know?

One of my favorite Thanksgiving dishes of all time has always been a traditional all-american green bean casserole. You know the one with the can of cream of mushroom soup, soggy beans and french fried onion toppings. LOVE that gross stuff. I would always make it even if I was the only one eating it! This will actually be my first year NOT making it. I have been trying very hard to cut dairy from my diet for health reasons. Even though I totally cheated the other day with some Froyo…which I regretted very much…I have been VERY good lately.

The cool part about the “cream” sauce in this dish is that there is NO freaking dairy. None. Nada. It’s made with Cannellini beans. BEANS. It’s crazy. And a few more ingredients and my trusty Vitamix. I was pretty stoked when I tasted this sauce. Very reminiscent of those Campbell’s cream soup in texture, but way healthier. It would be excellent in a green bean casserole ( hell, maybe I WILL make it after all), also as an alternative to Alfredo sauce with a pasta. I am not going to lie, I am pretty proud of this and excited to share, even if like only five people read this…


I had some frozen peas and carrot left over from my Shepherd’s Pie Stuffed Pumpkins, but the cool thing about this dish is that you can really add any veggies you want! You do you.


1 small spaghetti squash

2 cups raw spinach

1 cup white mushrooms

1/4 cup veggie broth

1 can Cannellini beans

1 cup nutritional yeast

1 cup almond milk

4 whole garlic cloves

1/2 cup organic extra virgin olive oil

1 cup gluten-free Panko breadcrumbs

1.4 cup more nutritional yeast for topping

paprika or turmeric



Heat oven to 400 degrees.

Cut the spaghetti squash in half, length wise. Spray each half with cooking spray. I used Coconut oil. Place face down in a cooking pan. Roast for 40 min.

Remove spaghetti squash from oven and let cool completely. Then scape the soft cooked insides with a fork to create the spaghetti and place into a bowl. Set aside.

Change oven temperature to 350.

In a large saucepan sauté the peas, carrots and mushrooms in some veggie broth (just enough to not soften them without burning or sticking to the pan. When soft add the spaghetti squash, spinach, salt and pepper and mix together on a medium heat for about 10 minutes. Spoon veggie mixture into a casserole dish leaving about a half inch or so from the top and set aside.


In a Vitamix or equally powerful blender OR a food processor toss in the beans, cup of nutritional yeast, olive oil, garlic, almond milk and desired amount of salt/pepper. Blend on medium for about 20 seconds or until thick and smooth like Alfredo sauce.

Pour the sauce over the veggie mixture in the casserole dish and spread evenly with a large wooden spoon, pressing down lightly so the sauce soaks through the veggies.

Place dish in oven and bake for 30 minutes.

While the base is baking mix the panko crumbs, about another 1/4 cup of the nutritional yeast, salt, pepper and paprika or turmeric in a small bowl and toss together.

Remove dish from oven and sprinkle the top with the bread topping. Spray on a *little* cooking spray over it to help it brown and place back in the oven for another 10 minutes or until topping is lightly browned.

Take out of oven and stuff your face. Try pairing it with a nice simple salad. Bring this to your Thanksgiving shindig maybe?





Pesto Soba Noodles with Tofu

Here is a dinner I whipped up last night and wanted to share with y’all because it was just so quick, easy and most importantly, packed with crazy awesome flavor. A while back I scored some buckwheat soba noodles in bulk from and have been using them with stir-frys and curries instead of rice buuuuuut I wanted to try something a little different…and the experiment worked out very well for all tummies involved. 

If you eat oil-free this is definitely NOT the recipe for you as it uses a lot of olive oil but I adore olive oil so yeah, that’s what’s up.

I used my Vitamix for the Pesto because I use my Vitamix for EVERYTHING (I’m obsessed) but a food processor or nutribullet type blendy thing will also work.


1 package buckwheat Soba noodles

1 cup white mushrooms sliced

1 package organic extra firm tofu, cubed 

2 cups fresh spinach leaves

1 bunch fresh basil leaves

1/2 cup pine nuts, split

4 cloves garlic

1/2 fresh lemon, squeezed 

1/2 cup olive oil

Salt/Pepper to taste

In a Vitamix or food processor blend the basil, lemon juice, 1/4 cup of the pine nuts, olive oil and garlic on a high setting until well processed and smooth. Set aside.

Boil the Soba noodles according to package, drain and run under a cold water. Set aside.

In a large skillet sautée the mushrooms and tofu in olive oil until the mushrooms are soft and the tofu is lightly browned. Season with salt and pepper. Switch to low heat and add the spinach and the Pesto sauce, stirring continuously just enough to wilt the spinach and heat the Pesto. Turn off heat, add the Soba noodles and lightly toss until noodles are coated. 

Heat a separate small pan on the stove and add the remaining 1/4 of the pine nuts and dry toast, tossing until lightly browned, about 5 minutes. 

Top the noodles with the toasted pine nuts and grub down in front of some Gilmore Girls.

❤ KA

Shepherd’s Pie Stuffed Mini Pumpkins (V)


This recipe all started when a girlfriend of mine suggested an evening of Zootopia on Netflix (cute movie) and cooking dinner together. I drew a blank about what I should cook as I had been telling her forever I wanted to cook for her and now I had to put my money where HER mouth was! The heat was on. I asked her what she felt like and she said “something fall.” The wheels got turning. I love fall and fall foods and all things fall. I eye-raided Pinterest for a while but we ended up settling on a recipe she found in a book that featured stuffed mini pumpkins with a baked Caprese-like filling. Needless to say it was bomb.

I starting thinking about all the other things I could stuff pumpkins with. Soup filled pumpkins. Pie stuffed pumpkins. PUMPKIN PIE STUFFED PUMPKINS. Then I remembered that I had been really wanting to make a vegan Shepherd’s Pie. I made a mushroom based one years and years ago that came out awesome, then recently had seen a recipe where they used lentils and have totally been dreaming of how good it would be to have a mushroom AND lentil base. Then I was like…OMG…I could fill a pumpkin with that!

When I make Shepherd’s Pie of any kind, I do a traditional potato crust/topping but going with the fall theme I decided to try it with a sweet potato topping. The result was pretty freakin’ wonderful and I was very excited to share it on here as quickly as possible.

The pumpkins I used were called Wee B Littles. My friend looked them up during our trial run and made sure they were ok for eating. Any mini pumpkin should work as long as it’s good for eating. Obviously. Yeah. Anyway, I found this pumpkin type to be a perfect size and delicious to boot.

It was also filled with lots of seeds which I then roasted and used for a side salad. I made a very simple salad of spinach and sliced apple topped with lemon juice, apple cider vinegar and the pumpkin seeds I roasted while I prepped the pumpkins. I seasoned them with salt, pepper and Flavor Gods lemon garlic powder. I highly recommend doing this! It rounded out the meal perfectly. And surprisingly easy to make, except separating the pumpkin seeds from the pumpkin guts was a little bit of a pain. WORTH IT.

I anticipate more pumpkin-stuffing before the season is over. I would really like to try a dessert version next so stay tuned. 🙂



4 small pumpkins

2 large sweet potatoes, baked

1 yellow onion, finely chopped

2 cups white mushrooms, finely chopped

8oz frozen peas and carrots

1 can organic lentils

3 cups vegetable broth

1/2 cup Chardonnay

4 tablespoons Earth Balance vegan butter, split

2 tablespoons fresh rosemary

1/2 cup almond milk

3 tablespoons organic flour

3 tablespoons water

1/2 tsp nutmeg

1/2 tsp paprika

salt/pepper to taste

Extra virgin olive oil



Heat oven to 400 degrees.

Cut the tops off the pumpkins, in a circle, with a pumpkin carving knife to make a lid. I scored it four times, on each side, to made it easier before using the pumpkin knife.

Poke holes on the top of the whole sweet potatoes with a fork and set in the oven, directly on the rack to bake while you prep the rest, about 45 minutes.

Clean out pumpkins removing all the “guts” and put aside seeds in a colander for roasting as a side salad topping (optional). After rinsing and cleaning I roasted the seeds for 20 minutes on a pan sprayed with coconut oil. After 20 minutes I took them out, topped with seasoning and a little more spray of oil and then stuck it back in for 10 more minutes.

Use a generous amount of olive oil to rub on the inside AND outside of the cleaned pumpkins, including the lid. Place the four pumpkins in a baking dish, including lids. I used a pyrex casserole baking dish. Set pumpkins aside.

In a large saucepan sauté the onions in olive oil until they start to become translucent. Add mushrooms and sauté until they soften. Add the frozen peas/carrots and sauté until no longer frozen.

Add the Chardonnay and cook for about 10 minutes, stirring.

Lower heat and add lentils, vegetable broth, rosemary, salt and pepper. Cover with lid and let simmer about 25 minutes.

Combine the 3 tablespoons water with the 3 tablespoons of flour until it makes a thin paste.

Remove lid and stir in two tablespoons Earth Balance and the water/flour mixture. Let simmer another 5-10 minutes until it thickens a little to a thin gravy consistency. If still too thin you can add more water/flour mixture.

Fill the pumpkins with the sauce and veggie mixture about 2/3rd’s full. Bake for 30 minutes.


Remove the skin from the baked sweet potatoes and put the rest into a bowl. Add the remaining Earth Balance and the almond milk. Mash with a fork until fluffy. Season with salt and pepper. Set aside.

Remove pumpkins from oven and top with the mashed sweet potatoes. Sprinkle the tops with paprika. Bake for an additional 5-7 minutes.

Remove from oven and serve with a healthy side salad topped with your roasted pumpkins seeds. Receive much love from the people you serve this dish. Thank me lots. 🙂

❤ KA



Test Run: Vegan Tex Mex Pizza (V)


A neat tradition kind of just happened in my household. Monday has become homemade pizza night. Every Monday night I have made a totally different homemade pizza. I literally NEVER EVER over delivery pizza anymore since I started making my own. It all started with the Sardine pizza, and since then there have been several different pizzas…from goat cheese/arugula to clam. I have been wanting to do a totally vegan one for a while now, to see if I can make a pizza that is both delicious and totally meat/dairy free. This was my first attempt. I give it a 7 out of 10. It was pretty darn good but here is what I would have done differently next time, which is totally my own personal taste…

1.) I wouldn’t have used the southwest Daiya flavor dairy-free cheese. I actually like the mozzarella and cheddar Daiya flavors but I did not like the southwest. It was something to do with the spices. It had a weird flavor to me that distracted me from the rest of the flavors. FLAVOR OVERDOSE.

2.) I would have used a regular red enchilada sauce over the sauce I used so that’s what I will recommend in the directions!


Otherwise, it was pretty dope. Here is what I used:

  • Vegan pizza dough of choice. (here is a SUPER easy one.
  • 1/2 cup red enchilada sauce ( I actually used Frontera Ancho Pepper Adobo sauce but will be using regular enchilada sauce next time as the flavor was a little bitter for my taste also TOO MANY FLAVORS)
  • 1 bag Daiya vegan cheese
  • 1/2 cup organic sweet corn, drained
  • 1/2 cup organic black beans, drained and rinsed
  • 1 small can sliced black olives
  • 1/2 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • small can diced green chiles
  • Cilantro to taste
  • Hot sauce to taste


Heat oven to 400 degrees. Roll pizza dough out on a non-stick pizza pan, or any non-stick round or square pan.

Spread on enchilada sauce and half the bag of vegan cheese. Next top with corn, black beans, olives, green chiles and tomatoes. Top with the rest of the cheese.

Bake for 15-20 minutes until crust gets golden brown.

Remove from oven and cool for 5 minutes. Then top with sliced avocado, cilantro and hot sauce. Make it look real pretty. Stuff your face.

I will be making a vegan pizza again soon, totally different flavor and will post it until I freaking PERFECT it! 🙂



Quickie Bolognese (w veggie option)


This sauce happened when I went to grab my usual jar of Whole Foods brand pasta sauce and then was like “No no…you’re better than this. Not like, a lot better, but better enough.” Instead I grabbed a can of crushed tomatoes and figured i’d start there. I ended of throwing together a pretty damn good “pressed for time” sauce that took about 30 minutes to make yet had big homemade flavor. I felt much better about ditching that pre-bottled stuff.


I made mine with organic ground turkey but I added enough chunky veggies that I believe this sauce would be equally bomb and hearty without the meat, so simply omit it if you swing that way. Either way, this simple sauce is PACKED with vitamin rich veggies.



1 28oz can crushed tomatoes (with or without basil)

1.2 6 oz can tomato paste

1 yellow onion chopped

3 cloves garlic, finely chopped

2 cups white mushrooms, lightly chopped

2 cups raw spinach

1 pound organic turkey meat (if desired)

1 cup sliced black olives

Spices: salt, pepper, oregano

Olive Oil


Add some olive oil to a large skillet on medium heat. Sauté onions and garlic until lightly browned. Add mushrooms and turkey if using meat. Cook until turkey is browned or mushrooms start to soften (about 10 minutes). Add spinach to mixture.

Pour in the can of crushed tomatoes and tomato paste and mix until blended. Add black olives and spices to taste.

Lower heat and simmer about 15 minutes.

Serve over your fav pasta. I almost ALWAYS use this TINKYADA brand brown rice pasta when I need my pasta and I always undercook a couple minutes cause i’m about that al dente life. You can get it at Whole Foods or Thrive Market.




Best Non Dairy Ice Cream (so far) “SO Delicious” Cashew Milk Ice Cream

So recently I learned something very sad about myself. I learned that my body doesn’t seem to respond very well to dairy anymore. I cut out milk and replaced it with almond milk years and years ago, I think when someone told me it was mostly mucous and then I couldn’t stop imagining I was drinking cow mucous. And I actually started to prefer the taste of almond milk after I got use to it. But every now and then I love me some good stinky European cheese and ice cream is…I mean it’s ice cream. It’s ICE CREAM. I love making a healthier NICE cream in my Vitamix (see my Cinnamon Macadamia Nut recipe), but sometimes it’s just not the same. So having to find alternatives was depressing. I didn’t like soy. I tried coconut ice cream and found that every single flavor tasted heavily like coconut and it was overpowering. Don’t get me wrong, coconut is delicious but sometimes you want a flavor that isn’t coconut, ok?

I saw some vegans on IG mention cashew milk ice cream, and many claimed it was the best, even over Ben & Jerry’s non-dairy line. So I made a mental note to try it but I never seemed to find it anywhere and I moved on.


Then one day it was at my local Whole Foods. And it was even better than I was really REALLY hoping it would be. Granted I haven’t tried any other flavors but I don’t know why I would want any other flavor when one called SO Delicious: Salted Caramel Cluster exists. The consistency and texture is by far the closest to real ice cream i’ve tried so far, I love the  rich nutty taste of the cashew milk and this flavor is to die for. If you are looking for an ice cream fix but dairy makes you feel like dying afterwards, RUN to Whole Foods (or somewhere else that carries it near you) and thank me later. 🙂

UPDATE: Snickerdoodle is now my favorite flavor.


Rosemary Mushroom Gravy aka Liquid Divinity (vegan)


So, first off I am not a vegan. I am actively trying to eat way less meat and have in the past year dramatically cleaned up my diet (LOTS of veggies!) This from a gal who, just a little over a year ago smoked hella weed, slept in ’til late afternoon and ate about one meal a day, AND that meal was usually Taco Bell or Pizza Hut (I know, I was gross). I actually prefer vegan cooking and baking, at least when it comes to trying new recipes for the blog. Honestly, it’s more fun for me. It’s more of a challenge. I feel that vegan recipes require a lot more creativity and experimentation. Most of us know that a slab of bacon will flavor all kinds of recipes and that butter makes baked stuff fluffy, but making things delicious without meat is an art form and I feel more accomplished when I pull something off. When I eat meat at home I usually just have protein plus a salad. It’s not that exciting. When my official taste-tester who is basically a carnivore goes nutso after something veggie or vegan that i’ve made, I’m like: oh hell yeah!

So anyway, the holidays are coming up (oh hell yeah!) which makes the kitchen a much more exciting place. One thing I have been wanting to make is a homemade, from scratch gravy. I will be the first to admit, I usually just buy the gravy in a can. I’ve always been way more into making the fancy side dishes, or focusing on a perfect turkey, I didn’t want to waste time making boring ol’ gravy. My desire to make one only really started during a recent trip to Colorado where I had the best biscuits and gravy of my whole damn life (thanks Over Easy, Colorado Springs), and I decided I wanted to see if I could make a vegan biscuits and gravy that hopefully wasn’t gross.

I am very proud of how this gravy came out and it was even better and thicker the next day (when I actually used it for biscuits and gravy). The first day I used it on mashed potatoes. My taste-tester called it “liquid divinity” which I dug.


This was my first test run and I learned a lot about what I would do better next time, which i’ve included in the intructions. For example I mixed in the flour in solo without blending with a little cool water first. Which equaled lumpy gravy.  Soooooo, here’s what to do:

2 cups *lightly* sliced white mushrooms

1 onion well chopped

3 cloves garlic, chopped

2-3 tablespoons fresh rosemary, lightly chopped

1/4 cup Chardonnay

1 tablespoon olive oil

3 cups organic vegetable broth

3 tablespoons organic all purpose flour

3 tablespoons non-dairy butter

3 tablespoons water

salt & pepper to taste


In a large skillet, on medium heat lightly brown the onions, garlic and mushrooms. Add fresh rosemary last.


Pour in the Chardonnay and let simmer for 10 minutes. Add vegetable broth and let simmer for 10 more minutes.

In a separate bowl combine the flour and water (should be a thin paste). Add the flour paste and butter to the mushroom mixture and stir for about 5 more minutes. I put a lid on the skillet and let it sit off the heat a while to thicken.

For the vegan biscuits I used this recipe from Minimalist Baker. I love her.

My taste-tester had the brilliant idea to put the leftover gravy in a mason jar to store in the fridge. It’s times like these when you know exactly why you chose your friends.


Like I mentioned, it’s even better and thicker the next day. Use it on everything. Everything. Not ice-cream though.




Tofu & Sprouted Grain Tostadas (veggie w/vegan option)

I don’t really have a lot to say about this dish. I was craving Mexican food and I had a bag of sprouted grain tortillas I forgot to use, a package of tofu, a can of organic refried black beans, and a fridge full of leftover stuffs. So I did what I had to do to get my fix. And you know what. It was dope as hell.


The cool thing about this dish is you can change and add so many types of toppings, you can truly make it your own. I used what I had. What would have really made this was an avocado but I didn’t have an avocado. It was still good but everything is better with avocado.

I used Ezekiel 4:9 Sprouted Grain Tortillas for the “shell”. You can use any kind of tortilla really, which makes this easy to make gluten-free.


I sprayed each side with coconut oil in a spray can (makes it so much easier), laid on a non-stick baking pan and baked at 400 around 10 minutes on each side (flipping them). Made it nice and crisp and I was able to break it apart and dip it into all the goodness on top, like nachos.


The tofu mixture is so easy, I used extra firm tofu and broke it up in a pan with a little olive oil, sliced white mushrooms, chili power, garlic salt and pepper. Then I tossed in a half jar of leftover salsa and sautéed it while moving it around as much as possible. The tofu soaked up the flavor quite nicely. You can easily use a homemade salsa or a can of Mexican chopped tomatoes, onions and jalapeños you can find easily at any grocery story in Southern California.


I topped the crisp tortillas with organic butter lettuce, a couple spoons of the black beans, the tofu mixture, shredded cheddar cheese (vegan Daiya or dairy depending on your diet) and since I didn’t have avocado I finished mine off with some leftover corn and arugula salad from Whole Foods. Other things you can top it with: guac, dairy or non-dairy sour cream, canned corn, salsa, black olives, jalapeños…anything you fancy. That’s the fun part! 🙂

It totally fulfilled my craving and left me plenty full (in a good way).


Shopping list:

Sprouted grain, whole wheat or any kind of flour tortillas.

Coconut spray oil

Can of organic/vegan refried black beans (I like Annie’s)

1 package extra firm organic tofu

1 cup sliced white mushrooms

Butter lettuce (or any kind of lettuce)

1 cup salsa

chili powder

garlic power


Vegan or dairy shredded cheese

Additional topping as desired: corn, black olives, avocado, guac, sour cream, etc.

Layer and nosh!