Good Morning,
I think that my posts might be too long. I have so much swirling around in my head about what I want to share, to learn, to experiment with that I think I may get a little long-winded, and may be in danger having my small group of followers sigh when they see how much they are faced with reading today. Whew! Got that out in 500 words or less LOL!
 So, I will try condensing things a bit and sending out snippets of info as they come to mind…..Let’s see how this works. Positive and constructive feedback encouraged .
Before I start, thanks to my son for a formatting tip that I will try to master this morning. He says my posts will look cleaner.
I had planned a main meal salad for last nite’s supper-I love main meal salads and my husband has stopped calling it rabbit food, so that is good. But yesterday was a cold day here in Beaconsfield and I felt like having something warm. So, I was thinking back to the days when my teenage and later young adult children still lived at home and I would have a burrito nite. Meat and dairy were involved and since I don’t do that anymore, the burrito nites disappeared.
 
Burrito Nite is back with a Vegan twist.
Here is what I did.
Filling:
Sautéed some onion and cabbage in a 2 tbsp. of roasted sesame oil-8 min or so.

Added and continued to sauté kale, red pepper and garlic (all organic)-8 min or so. Season with spices, herbs that appeal to you.

 

Added some cooked brown rice that was in the fridge waiting to find its purpose in life.
Finally, some frozen corn goes into the mix. Add salt and pepper to taste.
Spread: Adapted from 30 Minute Vegan by Mark Renfeld and Jennifer Murray
Put all ingredients in food processor(essential appliance for vegans, I think) and whir up
1- 19 ounce can red kidney beans(rinsed) or 2 cups freshly cooked
2 tbsps. oil (I used olive, cold pressed, unrefined))
2 tbsps. tamari sauce (organic, low sodium)
1 tsp. or so of garlic powder (I use it when I am too lazy to chop my organic garlic)
Spread the spread (Ha, Ha, that sounds funny!), on a whole wheat tortilla (I used large).

 

Place filling on one end and roll up tucking in ends after first roll.
Place on cookie sheet and bake at 350 degrees for 25-30 minutes.
Voila! supper is served.

 

GRAMMIE ANNIE’S VEGAN VIEW
When cooking vegan, experiment with a new twist on an old idea. Make it your own delicious whole food plant based meal. Vegan food is wonderful!!! The little piggies and all their friends thank you!
Until next time.
May all beings be happy and free.
Anne

 

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2 thoughts on “VEGANIZED BURRITO NITE

  • January 9, 2014 at 4:29 am
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    In my opinion…. always informative, often funny and quirky (in a very positive way) and never long winded!
    The photos are really superb!

    Reply
    • January 9, 2014 at 2:39 pm
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      Hey Cindy, You are always so supportive. And thanks for the quirky comment. My granddaughter can be quirky In a positive way and it is one of the things I love most about her. She makes me laugh. I am not, by any means, a photographer-I think that good food speaks for itself and maybe that is what shines through when I attempt to capture something on the camera on my I Pad. Now, I must say, the I Pad is a very useful tool for a new blogger. I am loving it. I look forward to your comments-keep them coming. Now on to the posting part of my morning! Stay tuned!!

      Reply

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