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INGREDIENTS

Breakfast Burrito

3/4 - 1 block extra firm tofu
1/2 red bell pepper (I used a few baby bell peppers)
1/2 potato, chopped thin (thinner cooks faster)
5 cherry tomatoes, sliced
large handful spinach
1 tsp garlic powder
1 tsp turmeric powder
1 tsp black pepper
1/2 tsp pink Himalayan salt
vegan 'sausage' https://fieldroast.com/product/apple-maple-breakfast-sausage/
favorite tortillas
refried beans (canned or cartoned)
avocado
hot sauce

Ranch Pasta
1 box bow tie pasta (I used half the box)
2 large carrots, shaved and chopped
1 medium head of broccoli, chopped
7 cherry tomatoes, chopped
1 cup frozen peas, thawed
cracked pepper vegan cheese https://www.treelinecheese.com/single-flavor-packs/
vegan ranch dressing, to your liking

Wild Rice Stuffed Squash
1 large squash, halved
avocado oil as a rub, about 1 tsp
pink Himalayan salt
1 cup wild rice
1 3/4 cups water
1/2 cup tahini
1/2 lemon juiced
2 tbsp water
1 tsp pink himilayan salt
2 garlic pods, chopped
1 medium white onion, chopped
8 oz white mushrooms, roughly chopped (crimini is amazing too)
4 garlic pods, chopped
1 tsp grapeseed oil (other high temperature oil is ok too)
1 tsp black pepper
handful pine nuts
1 large handful spinach

RECIPE

Breakfast Burrito
boil sliced potatoes (adding the lid will cook them faster)
saute sliced bell pepper on skillet, with a dash of water, no oil
after 5 minutes, add spinach with a dash of water to add steam
add tofu block to skillet and break apart with fork
add garlic powder, turmeric, black pepper and pink Himalayan salt to tofu
mix and cook together for 3-5 minutes, until the spices are cooked in
check potatoes, they should be done!
add potatoes and the tomatoes to the skillet
mix everything together, remove from skillet and set aside
on the same, or separate skillet, heat the vegan 'sausage'
heat tortillas
serve with refried beans, avocado and hot sauce
enjoy!

Ranch Pasta

Boil bow tie pasta
mix carrots, broccoli, tomatoes and peas into a large bowl
add drained bow tie pasta, mix
drizzle vegan ranch dressing, mix
add vegan cheese for garnish
I like this dish served cold, so setting it in the fridge for a bit is the key
enjoy!

Wild Rice Stuffed Squash

set oven to 400 degrees
halve the squash
carve out the seeds and set aside for later (these can be baked and seasoned for a snack)
rub avocado oil on the squash, lightly
sprinkle with pink Himalayan salt
line on parchment paper face down
these cook quickly, 15-20 minutes
while the squash is cooking, boil wild rice in a small pot
mix tahini, lemon juice, water, salt and garlic to a small bowl and whisk until even, add more tahini if its too thin
squash should be done, set aside for later
heat grapeseed oil on skillet
add onion and garlic, saute for 3 minutes
add mushrooms, sprinkle of pepper
cook for 5-6 minutes, until the mushrooms turn in color slightly
toast pine nuts on skillet and add into mushroom mix
add drained rice, spinach, dash of water for steam (or you can place a lid on top to trap heat and water)
once the spinach is wilted, the mushroom mix is ready
serve in squash and drizzle with tahini dressing, more is better (:
enjoy!