Tonight I decided to explore the whole 'eating vegetables' part of vegetarianism. I made this premixed stir fry.
I can proudly say that I ate about a third of the plate before my gag reflex would not let me have another bite. I'm going to have to figure out another format for vegetables because stir fry is not it. On a less depressing note, I did get about 8 serving of vegetables because I kept refilling my glass of V8 to wash the vegetables down:)
All hail Vegetarianism Day # 25!
Lori Ann
Holy Cow, I NEED to hear how you manage the $100. Write down everything you spend money on- it will be fun to see it! Good job on the vegetarian goal! I have another burrito recipe for you. You can also make up a big batch of these, freeze them and then microwave them when you want one. Oh they are so good!
ReplyDeleteRoasted Veggie Burritos
This recipe looks way longer and more complicated than it really is. I just have trouble being succint with such a maleable recipe.
Roasted Veggie Burritos
The key to good-tasting burritos is have each component taste good before you put it in. Bland rice and bland beans will not make a tasty burrito.
Ingredients for about 6-8 burritos:
Beans (pinto or black), 1 lb. dried beans, soaked and cooked, or 2 cans, rinsed
2-3 cloves garlic (or more or less to taste), minced
3 onions, one diced, 2 for roasting
2 lbs (2 large) sweet potatoes
2 red/orange/yellow bell peppers
Any other veggies you like roasted (zucchini, squash, carrots, whatever)
1 1/2 c. rice (I use brown)
3 c. chicken broth
Shredded cheese
Tortillas
Salsa (your favorite, but not a fruity kind)
Olive Oil
Cumin
Chili powder
Ground coriander (if you have it)
Apple cider vinegar (opt.)
Salt
Roast the veggies: Peel the sweet potatoes then chop all veggies into about 1-inch chunks. Alternatively, cut them into bigger chunks/slices but then chop them more fine after cooking when they're softer. Either way, make sure the sweet potatoes are no more than 1-inch thick or else they'll take a lot longer to cook (carrots too). Put the veggies in a large bowl and add 1-2 T. olive oil, 1-2 tsp. cumin, 1 tsp. coriander, and 1/2 tsp. salt. Toss to coat, adding a little more oil if needed. Spray a cookie sheet with cooking spray or rub with oil. Spread the veggies in a single layer. If they don't fit, use two sheets. If you're using two, it helps to use one for sw pot and one for everything else since they don't always cook at the same rate. Roast at 425 for about half an hour or until tender, stirring every 10 minutes. Let cool a bit then chop into bite-size pieces if not already done.
Cook the rice: Cook the rice in the chicken broth with 1/2 tsp. salt. After it's cooked, add salt and pepper to taste.
Make the beans: Saute the diced onion in some oil. When almost soft, add the garlic. After a minute, add 1-2 T. chili power, 2 tsp cumin, 1 tsp coriander. Stir til onions are coated with spices. After another minute, add the beans. Add salt and more spices to taste. I sometimes add a splash (a tablespoon?) of apple cider vinegar at the end to brighten the flavor. If the beans get dry while cooking, add a little water.
Assemble: If you're not eating them right away, get squares of foil ready. Put a tortilla on a foil square. Put about 1/3 c. rice, 1/3 c. beans, 1/4 c. veggies, some cheese and a little salsa (not too much or it gets soggy) down the middle of the tortilla, leaving an inch or so at each end. Use more less depending on the size of your tortillas. Don't overfill! Roll up about halfway, turn in the ends, then finish rolling, using the foil to help keep everything in place, if you're using it. Serve with sour cream, guacamole, or whatever you like, or freeze for later.
To reheat: for one or two, remove burrito(s) from foil and microwave for 1-3 minutes until warmed through, turning over once. For many, leave in foil and bake for 30 minutes at 350 degrees.