SCRAMBLE BURRITO BOWL

SERVES 2 PORTIONS

FOR THE TOFU SCRAMBLE

2 tbsp. (28 ml) mild-flavoured cooking oil

1 package (12 oz., or 340 g) extra- firm tofu, drained

2 tbsp. (6 g) nutritional yeast

Pinch of ground turmeric

1/2 tsp. Indian black salt (kala namak)

Salt and freshly ground black pepper, to taste

FOR THE FAJITA VEGGIES

3/4 cup (120 g) half-moon slices of red onion

1 cup (150 g) bell pepper strips (any colour)

1/2 cup (120 g) cooked black beans

2 cups (60 g) packed baby spinach

Salt and freshly ground black pepper, to taste

FOR THE ASSEMBLY

1/4 cup (65 g) Roasted Chipotle Salsa

1/4 cup (37 g) peeled, pitted, and diced avocado

2 tbsp. (2 g) fresh cilantro

NUTRITIONAL VALUES

Calories: 351kcal
Fat: 20.4g (2.9g S.Fat)
Carbs: 25g
Protein: 23.9g
Sugar: 7.1g
Sodium: 60mg

METHOD

To make the tofu scramble and fajita veggies:

Warm the oil in a large cast-iron skillet over medium heat. When the skillet is hot, use your hands to break the tofu apart into large crumbles.

Brown the tofu for 2 to 3 minutes before turning it over to brown the other sides. On a couple of sides, you want a light brown crust.

Turn the heat down to medium-low and stir in the nutritional yeast, turmeric, and Indian black salt until the scramble is evenly coated. Season the scramble with salt and pepper and move it to one side of the skillet.

In the other half of the skillet, sauté the red onion and bell peppers until the onions are translucent. Season with salt and pepper after adding the black beans and spinach and cooking until the spinach has wilted.

To assemble: Divide the scrambled eggs and fajita vegetables between two bowls. Serve with the salsa, avocado, and cilantro on top.

FREEZER BLACK BEAN BURRITOS

SERVES 4 BURRITOS

FOR THE RICE

1 cup (190 g) short-grain brown rice

2 cups (475 ml) water

2 tbsp. (5 g) minced fresh cilantro

2 tsp. (10 ml) lime juice

1/2 tsp. salt

FOR THE BEANS

2 cans (30 oz., or 850 g) black beans

1 1/2 tsp. ground cumin

3 cloves garlic, minced

3 bay leaves

1 tsp. salt

Pinch of cayenne pepper

FOR THE VEGGIES

1/2 cup (70 g) diced red bell pepper

1 cup (175 g) cooked corn kernels

1/2 cup (70 g) finely diced red onion

FOR THE ASSEMBLY

4 large whole wheat flour tortillas or 8 small gluten-free tortillas

2 cups (100 g) chopped romaine

1 large avocado, sliced

1 tbsp.(15 ml) hot sauce, for topping (optional)

NUTRITIONAL VALUES

Calories: 935kcal
Fat: 5.2g (0.9g S.Fat)
Carbs: 176.9g
Protein: 51.1g
Sugar: 6.7g
Sodium: 384mg

METHOD

TO MAKE THE RICE Bring the rice and water to a boil in a medium-sized saucepan or pot over medium heat. Cover with a lid, reduce to a low heat, and cook for 20 to 25 minutes, or until the rice is tender. Remove the lid to allow the rice to dry slightly before folding in the cilantro, lime juice, and salt. Set aside until you're ready to assemble the dish.

TO MAKE THE BEANS One can of beans should be drained and rinsed, and the second can should be used entirely. Combine the cumin, garlic, bay leaves, salt, and cayenne pepper in a small pot. Bring to a gentle boil over medium-low heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

TO MAKE THE VEGGIES Place the bell peppers, corn, and red onions in a small bowl. Toss until well combined.

TO ASSEMBLE To soften and make the tortillas more pliable, microwave them for 30 seconds. Take the bay leaves out of the beans. Divide the rice, beans, vegetables, romaine lettuce, and avocado among the tortillas. Fold two of the tortilla's sides toward the centre, then roll the end closest to you over the filling. Continue rolling the burrito until it is completely closed. Wrap in foil and place in the freezer for later use.

To reheat, remove the foil and microwave for 2 minutes on a microwave-safe plate, then flip over and heat for another 2 minutes if necessary. You can also reheat in the oven or toaster oven by leaving the foil on and baking at 350oF (180oC, or gas mark 4) for 15 to 20 minutes, or until thoroughly cooked. Serve with hot sauce, if desired.

RECIPE NOTES

Make the rest of the burrito if you don't like the idea of warm avocado. Reheat the burrito the day before serving and serve with fresh avocado slices on the side.

BEASTLY CAULIFLOWER BREAKFAST BURRITO

SERVES 4 BURRITOS

FOR THE BREAKFAST POTATOES

1 1/2tbsp. (25 ml) sunflower oil

1 lb. (453 g) russet potatoes, chopped

1 cup (145 g) diced green bell pepper

1 cup (140 g) diced white onion

1/4 cup (60 ml) water

1/2 tsp. salt, or to taste

1/8 tsp. pepper, or to taste

FOR THE CAULIFLOWER SCRAMBLE

1 tsp. sunflower oil

1 1/2 lb. (685 g) cauliflower florets, chopped

1/4 cup (20 g) nutritional yeast

1 tsp. Indian black salt (kala namak; see note)

1 tsp. onion powder

1/4 tsp. black pepper

1/4 tsp. ground turmeric

FOR THE MAPLE PINTO SAUSAGE

1 tsp. sunflower oil

1 can (15 oz., or 425 g) pinto beans, drained and rinsed

1 1/2 tsp. maple syrup

1/2 tsp. fennel seed

1/2 tsp. dried sage

1/2 tsp. smoked paprika

1/4 to 1/2 tsp. salt

1/8 tsp. black pepper

FOR THE ASSEMBLY

4 large flour or gluten-free tortillas

1/2 cup (120 g) salsa

NUTRITIONAL VALUES

Calories: 549kcal
Fat: 10g (1.2g S.Fat)
Carbs: 95.1g
Protein: 24.7g
Sugar: 11.9g
Sodium: 467mg

METHOD

TO MAKE THE BREAKFAST POTATOS
In a large skillet over medium-high heat, warm the sunflower oil. Once hot, add the potatoes and cook, stirring occasionally, for about 10 minutes, or until golden brown. Sauté the bell peppers and white onions for 5 minutes more.

Reduce the heat to medium-low, add the water, and cover the skillet with a lid for 5 minutes, or until the potatoes are fork tender. Keep warm, uncovered, on low heat, seasoning to taste with salt and pepper.


TO MAKE THE CAULIFLOWER SCRAMBLE
In a large sauté pan over medium heat, warm the sunflower oil. Sauté the cauliflower in the pan for 5 to 7 minutes, or until softened and reduced in size. Combine the nutritional yeast, Indian black salt, onion powder, black pepper, and turmeric in a mixing bowl and toss until the cauliflower is evenly coated. Warm on a low heat.

TO MAKE THE MAPLE PINTO SAUSAGE
In a small sauté pan over medium heat, warm the sunflower oil. Cook until the pinto beans are heated through, stirring occasionally. Cook for 3 minutes more after adding the maple syrup, fennel seed, sage, smoked paprika, salt, and black pepper.

TO ASSEMBLE
To soften and make the tortillas more pliable, microwave them for 30 seconds. Divide the breakfast potatoes, cauliflower scramble, and maple pinto sausage among the four tortillas, and top with salsa. Fold two of the tortilla's sides toward the center, then roll the end closest to you over the filling. Continue rolling the burrito until it is completely closed. Serve immediately or wrap in foil and freeze for later!