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Black Bean-Zucchini Burritos with Almond Crème Fraîche

Makes 2 to 4 Servings

Gluten-free option



1 can (15 to 16 ounces) black beans, drained and rinsed

5 heaping tablespoons prepared salsa, plus more as needed

1 2/3 cups shredded zucchini (1 medium or 2 small), divided

1½ teaspoons chili powder

2 teaspoons extra-virgin olive oil

3 to 4 whole-grain or gluten-free tortillas (each about 8-inches in diameter)

Sliced mini sweet peppers, for garnish (optional)



1/2 cup raw almonds

6 to 10 tablespoons water, plus more as needed

2 tablespoons freshly squeezed lemon juice


Preheat the oven to 350 degrees F. Line a 9 by 12-inch or similarly sized baking dish with aluminum foil, allowing a 5-inch overhang on the two lengthwise sides of the dish. Line the foil with unbleached parchment paper, allowing a 5-inch overhang on the two lengthwise sides of the dish. Put the black beans and salsa into a medium-sized bowl and lightly mash, using a potato masher or large fork until well combined but still chunky. Put 11/3 cups of the shredded zucchini, chili powder and olive oil into a separate medium-sized bowl and gently stir to coat.


To assemble the first burrito, put 1 tortilla on a dinner plate. Put one-quarter of the black bean mixture in the center of the tortilla. Top with 1/3 cup of the shredded zucchini/chili powder mixture. Roll the tortilla up around the filling, folding in the sides, as you go, to make a burrito. Put the burrito seam-side down in the lined pan. Repeat the process until you have formed a total of 4 burritos. Bring the sides of the parchment paper and the foil over the burritos and crimp to seal. (This will keep the burritos from drying out as they bake.) Bake for 40 to 50 minutes, or until heated through. Remove from oven and carefully uncover the burritos (the steam will be very hot!). Bake for 5 minutes more, or until the tops of the tortillas are slightly golden. Put the pan on a wire rack and let cool 5 minutes before serving.


Meanwhile, to make the Almond Crème Fraîche, put the almonds, 6 tablespoonswater and lemon juice intoa blender and process untilsmooth and creamy, addingmore water, as needed, toachieve the desired consistency.


Put 1 or 2 burritos on each plate and garnish with one-quarter of the remaining shredded zucchini and sliced mini peppers, if desired. Drizzle a generous amount of the Almond Crème Fraîche over the top.


Laura’s Cauliflower “Rice”

Makes 4 Servings



1 medium cauliflower, tough core removed and leaves trimmed

2 to 4 teaspoons extra-virgin olive oil, plus more as needed

2 tablespoons water (or vegetable broth), plus more as needed

1/2 teaspoon gluten-free tamari, plus more as needed

Freshly ground black pepper, to taste

1/8 teaspoon sea salt, plus more to taste

1 tablespoon freshly chopped parsley (optional)

1/2 tablespoon vegan buttery spread


Grate the cauliflower into little pieces of “rice” using the medium-sized holes of a box grater, or cut into florets and pulse in a food processor (see note). Put the cauliflower “rice,” olive oil and 2 tablespoons water (or vegetable broth) in a large sauté pan. Cover and cook for 2 to 3 minutes over medium heat, stirring occasionally. Add more water, olive oil or broth if the pan becomes dry.


Add the tamari, black pepper and sea salt, and cook for 3 to 4 minutes, or until the cauliflower starts to soften, adding more water and/or oil if the pain becomes dry. Stir in the optional chopped parsley, and cook for an additional 2 to 4 minutes stirring often, adding more water if the pan becomes dry. Turn off the heat, and stir in the vegan buttery spread, stirring to evenly coat the “rice.” Serve warm.


Chef’s note: If you use a food processor to make your cauliflower rice, make certain to not over process, or you will have cauliflower mush!


No-Bake Cinnamon-Chocolate Pudding Cakes

Makes 12 Mini-Cakes



1/2 cup chopped walnuts
1/2 cup unsweetened shredded dried coconut

8 Medjool dates, pitted and chopped

1 tablespoon maple syrup


1/4 cup sweetened vanilla-flavored nondairy milk
1/3 block (about 6 ounces) regular extra-firm tofu, drained well and crumbled (see note)
1 tablespoon vegan cane sugar

1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Dash cayenne pepper (optional)
1/2 cup vegan chocolate chips (55% to 65% cacao)



12 vegan white or dark chocolate chips, for garnish

Put all of the crust ingredients in a high-performance blending appliance and process to the consistency of cookie dough, stopping the machine and scraping the bowl several times. The dough will be very sticky. Transfer to a small bowl. Evenly divide and press the dough into a 12-cup, nonstick mini-cheesecake pan that has twelve removable bottoms, (see note) to make a crust.

Put the nondairy milk in a small saucepan and bring to a simmer over medium-low heat. Put the tofu, sugar, vanilla, cinnamon, optional cayenne and chocolate chips in the order listed into the blender container. Pour the simmering hot milk over the chocolate chip mixture, and immediately process for about 1 minute, or until the pudding is very smooth. Immediately pour one-twelfth of the chocolate pudding mixture over the crust in each of the twelve cheesecake cups. Smooth out the top of each pudding cake and garnish each with a single chocolate chip. Cover loosely and refrigerate for 6 to 8 hours before carefully removing the cakes. Serve cold. Stored in a tightly covered container in the refrigerator, pudding cakes will keep for 3 days.


Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free tofu, available in most supermarkets.

Chefs note: If you do not have a mini cheesecake pan with removable bottoms, you can use a 12-cup mini muffin tin. Line each of the cups with two strips of unbleached parchment paper, leaving a 1-inch overhang of the strips, making paper “wings.” When the pudding cakes are completely chilled, lift each cake out of the cups, using the paper “wings.” Carefully remove the paper, and serve.