{vegan} Veggie Burritos


What you’ll need:

1 Tbsp olive oil

1 yellow squash chopped into bite size pieces

1 green zucchini cut into bite size pieces

1/2 red onion chopped

1 can of black beans rinsed and strained

1 C of cooked brown rice (or any rice you prefer)

1 batch of guacamole (see previous blog post) or 1 sliced avocado

1 bunch of cilantro

1 lime (juice)

5-6 cherry tomatoes quartered

1 Tsp sea salt

1 Tsp pepper

1 Tsp chili powder (I use ancho chili powder)

2 Serrano peppers deveined and seeded, chopped finely (optional)

6 whole wheat tortillas

What you’ll do:

In a large skillet over medium combine oil, squash, zucchini and onion

Cook for about 5 minutes or until soft

Season with salt, pepper and chili powder

Add beans and heat thoroughly

Place a tortilla on a plate

Smear guacamole or avocado on tortilla

Sprinkle with Serrano pepper

Add a spoonful of rice

Add zucchini mixture

Top with cilantro and tomatoes

Roll up and secure with a toothpick if wanted

Garnish with cilantro and lime wedges


Baked Curry Cauliflower

What you’ll need:
1 head of cauliflower

3 TBLS extra virgin olive oil

1 TBLS curry powder

1 TSP turmeric powder

1 TSP sea salt

1/2 lemon (juice)

What you do:
Pre heat oven to 450 degrees

Line a cookie sheet with aluminum foil

In a bowl mix together 2 TBLS olive oil, curry powder, turmeric powder, sea salt and lemon juice

Cut cauliflower into bite size pieces
Place cauliflower in curry mixture and lightly coat all pieces

Place cauliflower on cookie sheet and bake for 25 minutes or until cauliflower is browning and crispy

Remove from oven and squeeze additional lemon juice and season with sea salt immediately

You can serve this dish alone as an appetizer or serve on top of my tempeh fried rice (see previous blog post) for dinner