It's the first Friday of the month and that means ... a vegan recipe. Eating meatless meals is one of the easiest ways to walk gently on the earth. Even one meal a week makes a tremendous difference.
This month I had a total recipe "block" and couldn't come up with anything that felt "right". So, I turned to my friend, The Wayland Springs Cook. Not long ago, she and her daughter tried going vegetarian for a month so I knew they would have something to share. And sure enough ... they gave me two very delicious-looking recipes. I can't wait to try them!
Thanks, so much, to Chef Amy and her daughter, Rebekka!
Cantaloupe and Cherry Tomato Salad
2 cups cubed cantaloupe
2 cups quartered cherry tomatoes
1/4 cup minced shallots
1/4 cup fresh oregano or basil
2 tablespoons minced jalapeno pepper
2 teaspoons orange rind grated
2 tablespoons orange juice
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Combine, toss and cover. Refrigerate for 30 minuets. Serves 6 (2/3 cup servings)
1/2 cup vegan butter- melted
8 flour tortillas (be sure that the ingredients do not include lard)
1 can cherry pie filling (any kind of pie filling will do)
1 teaspoon cinnamon
1 tablespoon powdered sugar
Place 3 tablespoons of filling onto each burrito. Fold over one edge and roll up. Place seam side down on a greased cookie sheet. Brush with melted butter and sprinkle with cinnamon. Bake 12 minuets at 375. Dust with powdered sugar and serve hot or cold.