Thursday, April 29, 2010
You guys... seriously... AMAZING.
For the Filling:
1 Can of Organic Fat Free Refried Beans
1/2 cup of corn
1 Jalapeno, diced (I didn't pit it, we like spicy!)
1/2 red onion, diced
Clove of Garlic (crushed)
Dash of Cumin
Salt & Pepper
Daiya Vegan Cheddar Cheese to sprinkle in the burrito over the beans. (Or Real Cheddar cheese, whatever floats your boat!)
5 Whole Wheat Tortillas
1 cup of cook white or brown rice
Tofutti Sour Cream (or the real stuff.), Avocado, Shredded Romaine Lettuce & Extra Cheese to top it off.
Preheat oven to 350 degrees.
Mix all the ingredients for the filling together in a medium sized mixing bowl.
In the center of the tortilla, do a spoonful of rice, two spoonfuls of beans, and a bit of shredded cheese.
Fold up like you would any other burrito, place on a baking sheet, and rub some olive oil onto the burritos and place in the oven for 25 minutes. If you want to, instead of baking these you can plastic wrap and foil them up and freeze them. Then just bake when you want a quick dinner.
Top with shredded lettuce, cheese, avocados (or guacamole), sour cream and hot sauce.
This Asian inspired dish was too delicious for a name. :) But if you come up with anything after you try it.... Holla!
1 cup of White Sticky Sushi Rice
1 shallot (minced)
8-10 Shitaki Mushrooms (sliced)
1 cup of collard greens, sliced long and thin strips (You can use kale or spinach if you'd like... or all three!)
1 cup of Edamame
Extra Virgin Olive Oil
1 teaspoon of Sesame Oil
1/2 tablespoon of honey or brown rice syrup
1/2 tablespoon Sweet White Miso
1/2 cup of Soy Sauce
1/2 cup of Water
1/2 tablespoon of earth balance (or butter, if you use butter.)
Ginger (Fresh or ground... just a TOUCH. It's not the main flavor here...just an enhancer.)
Heat your EVOO in a skillet, and add your minced shallot. Once shallots are clear, add your sliced shitaki mushrooms and sesame oil.
Once mushrooms are looking almost done, turn up your heat a bit, add in your soy sauce, honey, miso, water earth balance, white pepper, ginger and edamame. Once that's all mixed and heated, add in your greens and cook until wilted but still crunchy! (which kale and collard greens, they will need to cook a touch longer than fresh spinach.)
Serve of a nice ball of sticky white rice, tops with sesame seeds!
Serve over white sticky rice and top with toasted seasame seeds.
You can enjoy this Quinoa dish hot or cold, I like to make a big batch and keep it in the fridge to feed us through the week for lunch and snacks... Makes about 6 servings. (Roughly. :)
1 cup of uncooked Quinoa
1 Can Organic Great Northern Beans (Black beans would be fun, too!)
3/4 cup chopped carrots
1 cup Marinated Sun Dried Tomatoes (I get mine at the Mediterranean Store in the West Side Market... They'll change your life. I swear.)
1/2 cup of red onion (diced)
3/4 cup of slivered Almonds
1/4 cup of Extra Virgin Olive Oil
Salt and Pepper.
Cook Quinoa on the stove top or in a rice cooker, when finished, put in a mixing bowl.
Toss in ingredients... When I add my marinated tomatoes they're in a wonderfully seasoned oil, if you don't have this, add in a little oregano and garlic with your olive oil. I prefer fresh garlic but powder works, too.
Serve with avocado, extra almonds, and flax seeds!