fire roasted soyrizo burrito (breakfast burrito #3)

breakfast burritos. good for those ravenous mornings when fruit or pastries just won't cut it. i never had 'real' chorizo when i was an omnivore, so i'm not sure how soyrizo compares. i really like the spicy flavour of the soyrizo - both the homemade and pre-packaged. add in some fire roasted tomatoes, and you have a big sloppy delicious breakfast. :)

• 1 soyrizo link
• 1 can fire roasted tomatoes (14.5oz)
• 1 small can mexi-style corn (11 oz.)
• 1/2 small zucchini, diced
• 1 tablespoons cumin
• 10 inch flour tortillas
• tofutti sour cream (optional)

roughly chop soyrizo in large non-stick skillet on medium heat. i find that soyrizo tends to crumble by itself, so larger chunks are fine. drain the corn, and add it in along with the cumin. saute for about 2 minutes, and then add in slightly drained fire roasted tomatoes. to slightly drain, open the can but keep the lid on with your hand. turn over once in the sink, but don't compress or try to force liquid out. once you added in everything, continue cooking mixture for approximately 5 minutes, or until tomato liquid has mostly evaporated. serve on heated flour tortillas. if you want to cool the spiciness down, you can add a big dollop of tofutti sour cream.

makes about 3 or 4, depending on size.

lettuce wrap burritos

i love the combination of hot and cold with these burritos - you don't often find lettuce wraps stuffed with a warm inside. not to mention that these burritos are pretty healthy, and serving them lettuce-wrap-style gives them a fun crunchy texture you wouldn't get with a regular tortilla. be sure and have lots of napkins around - if these are overstuffed, you might run into some messy eating. :)

• 1 head fresh broccoli
• 1/2 large zucchini
• 1 red bell pepper
• 1 can kidney beans, drained
• 1/2 can rotel
• 1/2 tablespoon cumin
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1/2 tablespoon taco seasoning
• 1 tablespoon coconut oil
• 3/4 cup water
• 4-5 large romaine leaves
• fixins: guac, olives, salsa, jalapenos

heat coconut oil in large non-stick skillet on medium-high heat. chop the broccoli, zucchini and pepper down and toss them into the skillet. saute for 1-2 minutes, then add in the water to help soften the veggies. when veggies start to become tender, add the kidney beans, rotel and spices.

saute/simmer for approximately 10 minutes, or until the liquids have cooked off. remove from heat and let cool a little before spooning mixture into the lettuce leaves. add your favourite burrito fixins' and enjoy!

canned potato mexi burrito (breakfast burrito #2)

i'm a big fan of the breakfast burrito. it's the perfect hungry girl's solution to a ravenous morning. i like mine a variety of ways, but always overstuffed with my favourite ingredients, warmed up and super tasty.

• 1 can of potatoes (sliced)
• 2 cups bell peppers (any color)
• 1 teaspoon taco seasoning
• 1/2 cup black olives, chopped
• vegan cheese sauce (see recipe below)
• salsa
• 2 large 10" tortillas

for the vegan cheese sauce:

• 1/3 cup nutritional yeast
• 1/4 cup soy milk
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1 teaspoon tahini

put the cheese sauce ingredients in a small mason jar and shake vigorously. if you read my recipes, you'll notice that i use the same ingredients for cheese sauces most of the time. in this case, i reduced the amount liquid so that it was thick and wouldn't create a super messy burrito.

in a large non-stick skillet, use only a light coating of cooking spray and then heat the sliced potatoes and bell peppers on high. after about 3 minutes, add the taco seasoning. continue cooking on high for about 5-10 minutes - until the potatoes brown to your liking (extra crispy in my case).

when done, add the potato mixture and rest of the ingredients in burrito. make sure you warm your tortillas first, or you will probably have a hard time folding them without tears.

this make about 2-3 large burritos (depending on how you stuff them). :)

breakfast burrito #1

i'm not a huge fan of typical breakfast foods, so it was never really hard to give up the eggs, bacon, pancakes, etc. every once in while though - especially after a late night :) - i really crave something hearty in the morning. breakfast burritos have become one of my favourites. this is one of many recipes to come.

• 1/2 pkg. of firm or extra firm tofu (about 6 oz.)
• 3/4 cup mixed bell pepper strips
• 2 tablespoons of nutritional yeast
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• salt & pepper to taste
• 10 black olives
• 1/2 cup salsa
• 2 8-inch wheat tortillas
• jalapenos (optional)

cut tofu into cubes and place in non-stick skillet on med-high to high. season one side with garlic powder, onion powder, nutritional yeast and salt & pepper. tofu can be pretty crumbly, so i like to cook it on one side without stirring until it browns. then flip, season and brown the other side. after about 7-10 minutes of browning the tofu, add the peppers and continue cooking the mixture until peppers are tender. warm up the wheat tortillas and divide the tofu mixture and rest of ingredients between the two.

roll up and chow down. :)

sloppy lentil burrito

we've been slowly cleaning out the pantry, freezer and fridge, so recipes have been quite an experimental hodge podge around here. luckily i found a bag of green lentils, and was able to throw together a vegan sloppy joe, instead wrapped up in a yummy wheat tortilla.

• 2 cups cooked lentils (1 - 1.25 cup dry lentils)
  
• 1/2 can chili beans (in chili sauce)
• 1 8 oz can tomato sauce
• 1 clove garlic
• 2 tablespoons onion powder
• 2 tablespoons stone ground mustard
• 1 tablespoon soy sauce/nama shoyu
  
• 1/2 teaspoon liquid smoke
• 1/2 teaspoon cumin powder
• 1 tablespoon crushed red pepper
*(or 1/2 jalapeno)

read lentil package for cooking instructions. while lentils are cooking, heat up chili beans. once cooked, drain as much chili sauce as possible (without washing it off) - if you don't discard some of the sauce, your sloppy joe will be extra soupy. throw half of the can of beans, a little of the chili sauce, and the jalapenos (if using) in the magic bullet or food processor. drain the lentils, then add the chili bean paste, about 6 oz. of tomato sauce, and the rest of the ingredients back in the saucepan and simmer on low for about 15-20 minutes.

wrap in a wheat tortilla and serve up with some sea salt & vinegar chips. makes about 4 burritos.