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adapted from Supermarket Vegan by Donna Klein

1 (15-ounce) can cannellini or other white beans, rinsed and drained
1 (7.25-ounce) jar roasted red bell peppers, well drained
1 to 2 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 to 2 cloves garlic, finely chopped
1/2 tsp salt, or to taste
freshly ground black pepper, to taste
6 (10-inch) flour tortillas, preferably whole wheat
several handfuls of spinach
4 Gardein Chick’n Scallopini
4 tbsp Daiya Mozzarella Style Shreds

In a food processor fitted with the knife blade, or in a blender, process the beans, red bell peppers, lemon juice, oil, garlic, salt, and black pepper until smooth and pureed. Transfer to a medium bowl. Cover and refrigerate a minimum of 30 minutes, or overnight.

When it’s almost chow time, toss the Chick’ns onto a lightly greased nonstick skillet, cook the first side for a few minutes over medium heat, and flip over. Top each with a tablespoon of Daiya shreds, and cook for another 2-3 minutes, until the “cheese” is melty. Remove from skillet and set on a plate with a paper towel to cool. Cut each into 1/2-inch strips.

Prepare the wraps by placing the tortillas on a flat work surface. Spread equal amounts (about 1/2 cup) of the bean mixture on each tortilla, leaving a 3/4-inch border all around. Place a handful of spinach leaves (or, just two leaves if you wanted to follow the original recipe… I figured the more greens, the merrier) in the center of each tortilla. Place the “cheesy” Chick’n strips on the spinach leaves, and tightly roll up each tortilla from the edge nearest you, tucking in the sides and leaves as you roll. Makes 6 servings.

I found this while looking for recipes for sandwiches- I’m already fantasizing about what to serve guests at our toddler’s birthday party in a few months. I was drawn in by the beans and roasted red peppers. This recipe is probably too close to what we served at last year’s party to make an appearance at this year’s, but I still had to make it. This was so easy to make (as are all of the recipes I’ve made so far out of this cookbook), and lent itself easily to adaptation. It would be really good with some basil leaves mixed in with the spinach leaves, especially if you tone down the lemon juice a bit (I used just over a single tablespoon and tasted it more than the garlic, which I refused to limit to 2 cloves…). This really would make a great nibble for a play date in the park. Come on sunny days! Let’s have more than one in a row. Because spreading your picnic blanket on wet grass? Not so much.

from The Supermarket Vegan by Donna Klein

6 (10-inch) flour tortillas (I chose whole wheat)
1 tbsp extra-virgin olive oil
1 medium red or yellow onion (about 6 ounces), sliced into thin half-moons
1 medium red bell pepper (about 6 ounces), cored, seeded, and cut into thin strips
8 ounces sliced cremini mushrooms
2 cloves garlic, finely chopped
1/4 tsp salt, or to taste
1/2 tbsp chili powder, or to taste
1 c rinsed, drained canned pinto beans
6 tbsp prepared tomatillo salsa (salsa verde)
freshly ground black pepper, to taste
cayenne pepper, to taste (optional)
1/4 c chopped fresh cilantro (Ich don’t think so)

Preheat the oven to 350F. Wrap tortillas in foil and place in oven 15 minutes.

Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add the onion and bell pepper and cook, stirring, until lightly browned, about 7 minutes. Reduce the heat to medium and add the remaining 1/2 tablespoon oil, the mushrooms, garlic, and salt; cook, stirring, until mushrooms begin to release their liquids, about 4 minutes. Add the chili powder and cook, stirring, until the liquids from the mushrooms have evaporated, about 4 minutes. Add the beans, salsa, black pepper, and cayenne (if using); cook stirring, until heated through, about 3 minutes. Remove from the heat and add the cilantro, stirring well to combine. Season with additional salt and black pepper, if necessary.

To assemble, place one heated tortilla on each of 6 dinner plates. Spoon equal portions (about 1/2 cup) of the mushroom mixture down the center of each tortilla. Roll up each tortilla from the edge nearest you, tucking in the sides as you roll. Serve at once. Makes 6 servings.

Burrito night happens about once a week in this house. This was a really nice departure from our typical black beans with red salsa-laden go-to. I was intrigued by the mushrooms, as well as the green salsa. I found a locally made one, that has such a great flavor. It will definitely be making a regular appearance on burrito (as well as Daiya cheese nacho) nights to come. The mushrooms weren’t as weird as I’d expected them to be in a burrito. They went really well with the garlic, and lent themselves well to the wrappage. Red peppers were nice and mellow, and almost brought a sweetness to the burritos. I might add more garlic next time (I’ve been trying to take it easy on the garlic, especially when trying a new recipe). Of course, using cilantro is going to add another dimension of flavor to this dish, one that I need not explore. But if you’re into that sort of thing, go for it.
Oh, and about using the oven to heat those tortillas, why not save some energy and wrap them in a tea towel (or large cloth napkin like I did), set them on a plate, and zap them for 30-45 seconds? Works like a charm.

from Vegan Italiano by Donna Klein

2 tbsp extra-virgin olive oil
12 oz fresh mushrooms, sliced
1 medium onion (about 6 ounces), chopped
2 large cloves garlic, finely chopped
3 c low-sodium vegetable broth
1 (12 oz) jar roasted red bell peppers, drained and chopped
1/2 c quick-cooking barley
2 tbsp finely chopped fresh sage, or 1 tsp dried ground sage
pinch cayenne pepper, or to taste (optional)
salt and freshly ground black pepper, to taste

In a medium stockpot, heat the oil over medium-low heat. Add the mushrooms and onion and cook, stirring often, until lightly browned, about 15 minutes, adding the garlic the last few minutes of cooking.

Add the broth, roasted peppers, barley, sage, cayenne (if using), salt, and black pepper; bring to a boil over high heat. Reduce the heat, cover, and simmer, stirring a few times, until the barley is tender, about 25 minutes. Serve hot. Makes 4 servings.

I am so glad that I made a double batch of this! Normally I wouldn’t do that with a new recipe, especially from a new cookbook, but I just had a good feeling about this one. You know me, I love to have soup ready for lunches or a quick dinner awaiting me in the freezer, and I now have a batch of this fabulous hearty soup doing just that. I think I used a little extra barley- I bought in bulk and just eyeballed it; maybe that’s why this soup ended up so thick. I love it that way though. And the cayenne pepper! It adds a delightful little kick to the sweetness of the roasted red peppers. We all know it’s a good soup when the 18 month old says “Soup! Yummm! More!” and the husband has eaten so much that she can’t have any more. It’d be a sad story if there weren’t more of it lurking in the freezer.