Tag Archives: crueltyfree

Gluten Free/Meat Free/Lactose Free Burger Tomato and Cheese Tortillas

This is a recipe for a gluten-free, meat-free, and lactose-free tortillas.

food2

You’ll need:

3/4 cup ground beef substitute (Gardein, MorningStar, or whatever brand you prefer)

Shredded cheese substitute (Daiya, GoVeggie or whatever brand you prefer)

1/2 of a freshly diced tomato

1tsp of garlic

Earth Balance organic plant based “butter” spread (or any other brand of butter substitute you prefer that is lactose-free)

2 Mission extra thin yellow corn tortillas (these are small but any corn tortilla brand will do..make sure they are gluten-free) 

Directions:

Put your ground beef substitute, garlic, and diced tomatoes in a medium frying pan. Cook the beef substitute, your garlic, and your diced tomatoes on medium heat until the beef substitute are thawed out and until your tomatoes are warm. Add spices if you desire. When it’s all thawed and warm, put the ground beef, diced tomatoes, and garlic it in a small bowl.

Clean your medium frying pan out (or get a new one out).

Now, put your medium frying pan over medium heat. While heating it up, use your lactose-free “butter substitute” and spread the “butter” on one side of 2 corn tortillas. Place one of your corn tortillas butter side down on the pan.

Now, put a layer of shredded cheese substitute on the corn tortilla. After this put your ground beef, garlic, and diced tomato mixture on the corn tortilla. This is to help the tortilla stick to the cheese and other ingredients.

After this step put another layer of your shredded cheese substitute on top. Put your second corn tortilla on top (butter facing up this time)

In 5 minutes, flip your tortilla. You should take 5 minutes cooking the tortilla on each side. Make sure the tortilla is nice and brown on both sides.

Make two if you’d like (especially if the corn tortillas are small)

Enjoy!

-Rebecca Elizabeth A Punk With MS

 

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Vegetarian Chili

Here’s my recipe for a delicious vegaterian friendly chili! I have been weaning off of red meat recently, and can vouch that this meal will definitely satisfy any type of chili or meat craving. (I know it satisfies mine)

chili

You’ll need:

2 cups of Gardein beefless ground (or any other beef free ground you can find) 

1tbsp of garlic

1tbsp olive oil

1 15oz cans of diced tomatoes (with green chilies)

1 15oz cans of red kidney beans

1/2 tsp of Chili powder (adjust this to your style of taste because the green chilies in with the tomatoes are really spicy as it is )

1tsp of Mrs. Dash Salt Free roasted garlic and herb 

1tsp of Mrs. Dash Table Blend

1/2 cup of diced onions (frozen or raw)

Directions:  in a medium frying pan, put your olive oil in the pan until it heats up. After this, put your diced onions into the pan and fry it on medium high until they are brown.

Once browned, add your beefless ground into the pan. Make sure to add your garlic and all your spices in with your beefless ground.

Once your beefless ground is thawed in the pan, add your can of diced tomatoes with green chili’s and can of red kidney beans. DO NOT DRAIN.

be sure to taste test your chili, as you may need to adjust the spices to your taste.

Lower the pan to medium heat, and allow the chili to simmer. Once simmered for 5-10 minutes, turn off the heat and enjoy. Refrigerate any leftovers you have for another day. Double the recipe to serve more people!

 I will note, If you need to keep your diet with less salt, feel free to use salt free canned diced tomatoes as a substitute. Also, I have added a 1/2 cup of diced green peppers to this recipe before and it came out just as good. This meal can be great on top of rice.

-Rebecca Elizabeth A Punk With MS