Tuesday, 03 November 2015 20:32

Vegan Recipe: Tempeh Fajita Burrito

Recently I started a burrito kick and it has taken on a life of its own. It is at the point where I am now trying to get #BurritoWednesday trending since it seems that all the other days are taken not to mention the sheer ridiculousness of these hashtags. Also, please do not get me started on National Coffee Day or National Chocolate Day or National Non-GMO Gluten Free Sugar Free Fat Free Peanut Butter Day.

The internet is a wonderful thing to have at our finger tips but some days I have to laugh at how days pick up momentum and thus why I am pushing hard for everybody to join me on #BurritoWednesday. Truth be told I eat a burrito 4-5 times per week because of how convenient they are to make. Take your favorite dish and wrap it up and eat it with one hand. What is better than that? Go ahead and think about it.......I will wait. Told you that you cannot come up with something.

The burrito and the waffle are my all time favorites and maybe I can create a thin waffle to wrap up other foods in and have the first #BurritoWednesday with a #WaffleBurrito.  Stay tuned but until then here is a recipe for a vegan tempeh fajita burrito that is sure to please.

If you decide to make this meal be sure to hashtag it with #BurritoWednesday and let's get this absurd movement rolling along

Published in Dinner Recipes

Back when I was eating meat I could be found at the nearest bar or in my kitchen devouring wings by the dozens.  Yes, dozens. An afternoon watching football could easily consist of 50 wings, beer and an apple pie to finish the day.  When I made the lifestyle decision to become a vegetarian the one thing I missed the most was chicken wings on a Saturday or Sunday in the fall. That went away fairly fast when I began to use tempeh in my homemade buffalo sauce. As time has gone on I decided that anything and everything could get tossed into the buffalo sauce.

This weekend, that is exactly what happened. I started with the thought of using garbanzo beans but soon enough crunchy cauliflower would go well.  Wait, that is not enough let's toss in some Brussels sprouts. Do you have a crunchy texture that stands out? No, you do now in the form of shredded red cabbage.  How can I cut the spice without blue cheese?  How about some fatty avocado. Alright, we got it all so let's start the cooking.

Published in Dinner Recipes
Monday, 14 September 2015 16:20

Recipe: Puerto Rico In A Burrito

I have a tendency to go through waves of eating. By this I mean that I will put my hooks into a certain type of food and not let go for a long time. A lot of the correspondence I have received in the past year has revolved around making waffles. I am still a waffle fiend but as times change and tastes change so do the meals that I prepare.

I also love to make things easy in the kitchen. I do not have a lot of time during the week to create elaborate dishes and so I try to keep my cooking to 30 minutes or so. Sometimes that involves prepping before hand (not often) or making a breakfast meal (happens a lot) or knowing how long it will take to make a dish and not wasting time when I walk through the door from work.

Since my desire for a particular meal can change in a heartbeat knowing what I have in my pantry and fridge is vital to getting into, cooking and out of the kitchen as quick as possible. That is no different with this recipe for Puerto Rico In A Burrito.

Back to putting my hooks into a particular type of meal. Lately, I have loved rolling burritos and putting anything and everything into them. From the simple Cobb Salad Burrito to Buffalo Cauliflower Burrito to this burrito there is nothing easier to eat than a burrito.

As a kid rice and beans was a staple of our diet becaus Puerto Ricans serve it with practically every meal and yes that includes breakfast. When I thought of a rice and beans burrito I also decided that plantains, the way my father loved them, had to get thrown in along with some peppers and onions.

What came out of my kitchen was better than I had imagined. Give this recipe a try and let me know if Puerto Rico In A Burrito is a keeper for your menu.

 

 

Published in Dinner Recipes

Sweet Potato, Avocado and Red Kidney Bean Burrito.....yup you read that right.  Now wipe the drool from your bottom lip and get prepared to make one of these this weekend.  It is very easy and oh so tasty.  The best part is that is has so few ingredients and they are all pronounceable.  Words like potato, beans, kale, flour and water.  The hardest word is sriracha but you can leave that out if you want and just use tobacco sauce. I will give you some background information on this burrito.  I have been making my own tortillas for about a year now and have always thought about burritos and enchiladas.  A few days ago I was on Pinterest and saw a burrito with black beans and avocado.  It must have been stuck in my head because I then remembered that this person loves sweet potato burritos and with that memory came the aforementioned Sweet Potato, Avocado and Red Kidney Bean Burrito.  Inspiring stuff I know but this is how I operate.  I go to Pinterest and see items I like and before I know it I am making my own and creating terrific tasting food that is great for endurance athletes.  

Sweet Potato, Avocado, And Red Kidney Bean Burrito

Ingredients: 1/2c Whole Wheat Flour, 5 Tbsp Warm Water (for burrito not for beans), 100g Sweet Potato, 1/4c Dry Red Kidney Beans, 100g Avocado, 2 Tbsp Diced Jalapeño, 1/4c Kale, Bunch of Cilantro, Sriracha (last two ingredients are optional)

Nutritional Information: 581 calories, 99g Carbs, 16g Fat, 20g Protein, 24g Fiber

Directions:

  • Soak beans in pot of water overnight if possible.  If not, at least a few hours.
  • Bring beans and water up to a boil then let simmer until beans become soft.  Usually takes me anywhere from 30 minutes to 1 hour depending on how soft I want them.
  • Preheat oven to 350* while water is boiling and simmering the beans.
  • Peal the sweet potato and place in oven to soften.  Approximately 25 minutes.
  • While the potato is baking and the beans are boiling begin to prep the burrito.
  • In a food processor place the flour and turn on low.
  • As the food processor is going drizzle in the 5 Tablespoons of water until a dough ball is chasing itself around the food processor and nothing is sticking to the sides.
  • Put a griddle on your stove top and turn up burners to high.
  • Roll out the dough on a clean surface until is it a large wide circle and fairly thin.
  • Place rolled out dough onto griddle and allow to cook.  You want the tortilla pliable so don't cook all the way through.  Once a bit of smoke arises flip over and cook for another 1-2 minutes and remove from griddle.
  • On same hot griddle sauté the kale until wilted.  Once wilted place on burrito toward back half closest to you.
  • In a bowl combine the sweet potato, avocado, beans and sriracha.  With a potato masher (or fork) combine all the ingredients until washed well.
  • Place sweet potato mixture on top of kale and then fold in sides of burrito.
  • Pull back half of burrito over top of mixture and roll.
  • On griddle or panini press place burrito to heat up tortilla.
  • Serve and enjoy.

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Published in Lunch Recipes