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
Saturday, 25 February 2012 12:54

Italian Tacos?

 Italian tacos don't mean mozzarella cheese and marinara sauce.  Use this recipe to create homemade tortillas and an Italian inspired filling.  Before we get into the recipe for the filling I have to say that I have been looking for garbanzo bean flour for a few weeks now but especially since I made these homemade flour tortillas.  In that recipe I used brown rice flour which worked very well but I felt that the rice flour was too thin to create a GREAT tortilla.  The garbanzo bean flour (or even soy flour) is a little heavier in texture and closer to all-purpose flour and thought that would be perfect.  Despite my searches at Kroger, Sprouts, Target, Tom Thumb and learning from Jon that grinding dry garbanzo beans doesn't work I had just about given up. That was until I was getting the whole wheat flour out of the pantry when I saw the rye flour.  Hmmm.....it is a little heavier in texture than brown rice flour and well Rye Bread is my favorite bread of all time.  Especially if it is a marble rye with pumpernickel....sorry to go off on a tangent. So I was curious if this flavor and texture would hold up to become a quality tortilla and sure enough it did.  The rye added a different type of nutty flavor to the tortilla, but more importantly it was more flexible.  I could really wrap the tortilla around the food and not feel like it was going to break.  For me that is a perfect tortilla. Here is the recipe to what I made for dinner last night:

Italian Tacos

Ingredients (Tortillas): 1/2c Whole Wheat Flour, 1/2c Rye Flour, 1 tsp Salt, 1 Tbsp Oil, 8 Tbsp Water

Directions:

  • In a food processor place flour and salt and turn on.
  • Drizzle in oil and then water.
  • Mixture should turn to a ball but if it is still wet add more flour.
  • Once a ball has been formed cut with a sharp knife into 3 separate sections.
  • Lightly dust your work surface with flour and dust your rolling pin as well.
  • Roll out each ball into a thin tortilla.  It will look authentic because you won’t have perfect round edges.
  • On a plate lay down wax paper then the rolled out tortilla then wax paper and alternate with rolled out tortilla.
  • Once they are all done turn on griddle and bring to heat.
  • Place tortillas on griddle and cook for 3-5 minutes on each side.  You may see smoke but that is ok as tortilla is cooking.

Ingredients (Italian Filling): 1/4c broccoli flowerets (bite size), 1/4c cauliflower (bite size), 1/4c eggplant (diced), 2 crimini mushrooms (diced), 1/4c onion (diced), 1/8c garbanzo beans, 8oz canned diced tomatoes, 4oz tofu, 1 Tbsp Coconut Oil Directions:

  • In medium sized pan add coconut oil, eggplant, mushroom, onions and cook for 5 minutes.  Broccoli and Cauliflower should start to get soft at this point.
  • Add in tomatoes and bring to a boil and then reduce to a simmer and cook for 15 minutes.
  • After 15 minutes add in the garbanzo beans and tofu and cook for 10 more minutes.  All veggies should be very soft by now.
  • Allow for liquid to evaporate some and create a thickened filling.
  • Fill each tortilla with filling and enjoy.

Servings:4 (The recipe above made 4 tortillas so I'm using that as 4 servings) Nutritional Information Total: 685 calories, 35g Fat, 111g Carbs, 20g Fiber, 32g Protein Nutritional Information Per Serving: 171 calories, 8.75g Fat, 28g Carbs, 5g Fiber, 8g Protein Nutritional Breakdown: 50% Carbs, 36% Fat, 14% Protein   If you had this all cooked before a long tough workout it would be perfect for recovery with a 3.5:1 Carb to Protein ratio.  

CAN THIS REALLY BE CALLED AN ITALIAN TACO?

WHAT DO YOU LIKE IN YOUR TORTILLA SHELLS THAT DOESN'T SCREAM MEXICAN FOOD?

Published in Lunch Recipes