1/4 block of paneer or tofu
1-2 leafs of lettuce (I prefer iceberg)
Ranch dressing (I use hidden valley powder mixed with sour cream and milk)
Hot sauce of choice (I use Frank’s Buffalo Wing sauce)
Diced Tomato
2 burrito sized wheat flour tortilla or other wrap (mine are about 10” diameter)

Cube your paneer or tofu so the pieces are roughly the same size (I cut my paneer into 16 pieces so there are 8 cubes per wrap). Pan or air fry until just starting to brown.

Mix ranch and hot sauce in a bowl while paneer/tofu cook. Once paneer/tofu are cooked toss the cubes in the ranch hot sauce into evenly coated, if you do not have enough sauce add more now.

Heat tortillas over stove flame (if you have an electric stove use a comal) until they start to take on some color and puff a little bit. Split lettuce and tomatoes into two equal servings, add one serving to each tortilla.

Add your paneer/tofu on top of the lettuce and tomatoes, then add extra sauce. Wrap it all up and enjoy.

If I have a ripe avocado I will add that too. Sometimes I add a couple strips of morning star farms veggie bacon, or a couple drops of liquid smoke for some extra flavor. I have also added diced onions.

Ingredients:
1 egg
1/2 teaspoon salt 1 tablespoon acid (I used lemon juice, but vinegar works too)
1+ chipotle in adobo sauce (I used 4)
3/4c olive oil

Directions: Put all ingredients in a wide mouth jar or beaker if you have one, ensuring your opening is large enough for your stick/immersion blender

Fully submerge a stick blender and begin blending starting at the bottom, after a short time start slowly moving the blender upward until everything is blended and the oil has emulsified into mayo.

This likely could be made vegan by replacing the egg with another emulsifier, I think lecithin will work. I am not familiar with using it, so use at your own risk.

Ingredients: Salt and pepper
1 pound (2 cups) small dried red beans, picked over and rinsed
3 tablespoons unsalted vegan butter (or oil)
1 onion, chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
1 celery rib, chopped fine
3 garlic cloves, minced
2 teaspoons minced canned chipotle chile in adobo sauce (I really like chipotles, so I add a lot, maybe 4 entire chipotles). 1½ teaspoons smoked paprika. 1 teaspoon minced fresh thyme or ¼ teaspoon dried. 2 bay leaves
⅛ teaspoon cayenne pepper
1 teaspoon red wine vinegar, plus extra as needed
3 scallions, sliced thin. Hot sauce

Directions:

1. FOR THE RED BEANS: Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

2. Melt 1 tablespoon butter in Dutch oven over medium heat. Add onion, bell pepper, celery, and ½ teaspoon salt and cook, stirring often, until vegetables are softened, 6 to 7 minutes. Stir in garlic, chipotle, paprika, thyme, bay leaves, cayenne, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Stir in beans and 9 cups water and bring to boil over high heat. Reduce heat to medium-low and simmer vigorously, stirring occasionally, until beans are just soft and liquid begins to thicken, 45 to 60 minutes.

3. Stir in vinegar and 1 teaspoon salt and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes.

4. FOR THE RICE: Melt butter in large saucepan over medium heat. Add rice and cook, stirring often, until edges begin to turn translucent, about 2 minutes. Add water and salt and bring to boil. Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 20 minutes. Remove pot from heat, lay clean folded dish towel underneath lid, and let rice sit for 10 minutes. Fluff rice with fork.

5. Discard bay leaves from beans and stir in remaining 2 tablespoons butter. Season with salt and extra vinegar to taste. Portion rice into individual bowls, top with beans, and sprinkle with scallions. Serve with hot sauce.