RICE & BEAN BURRITOS WITH SALSA

SERVES 1 LARGE OR 2 SMALL BURRITOS

FOR THE RICE

1 tbsp. olive oil

1 cup (100 g) jasmine rice

1/3 cup (100 g) vegan hot salsa

1/2 tsp. sea salt

FOR THE BEANS

1/2 onion

3/4 cup (200 g) canned kidney beans

2 tbsp. olive oil, plus extra for frying

1/2 tsp. garlic powder

1/2 tsp. onion powder

pinch of sea salt

sriracha sauce, to taste (or another kind of chili sauce)

1/2 avocado

1 very large (see Tip, below) or 2 small tortillas

parsley for sprinkling (optional)

NUTRITIONAL VALUES

Calories: 968kcal
Fat: 37.3g (6g S.Fat)
Carbs: 136.4g
Protein: 24.4g
Sugar: 7.1g
Sodium: 937mg

METHOD

To make the rice, heat the oil in a pan over medium heat and sauté the rice. Combine 1/2 cup (130ml) water, salsa, and salt in a mixing bowl. Bring to a boil over high heat, then reduce to a simmer and cook for 10–15 minutes, or until done.

Meanwhile, peel and finely chop the onion. In a colander, drain the beans. In a pan, heat the 2 tbsp. oil and sauté the onion and beans over high heat. Reduce the heat to medium and season with salt, sriracha sauce, and garlic and onion powders to taste. Pour in 1/4 cup (80ml) water and allow to cook for 2–3 minutes. Using a potato masher, mash the bean mixture to make a lumpy purée. If it appears to be too dry, add a little more water. Seasoning should be adjusted once more.

Remove the pit and peel from one half of the avocado and slice it. Warm the tortilla(s) and place them on your work surface. In the centre, make a thick layer of rice and top with the beans. Drizzle sriracha sauce over the avocado segments before scattering with parsley. Fold the tortilla's left and right sides over the filling. Then, fold up the bottom half and lightly press down before rolling up firmly from the bottom edge. If desired, heat a small amount of oil in a pan and fry the burrito over high heat to help it hold together and add flavour. Wrap in aluminium foil and store in an airtight container for lunch.

BROCCOLI CAKES WITH MANGO & AVOCADO SALSA

SERVES 2 SNACK PORTIONS (8 CAKES)

FOR THE SALSA

2 tomatoes

1/2 small mango

1/2 small avocado

1 small red chile

1 small red onion

1 tbsp. finely chopped cilantro leaves

1 tbsp. lime juice

1 tsp. agave syrup

1/2 tsp. sea salt

FOR THE CAKES

1 cup (100 g) chopped broccoli

1 small red onion

1 tbsp. finely chopped cilantro leaves

3 tbsp. chickpea flour

pinch of curry powder

pinch of ground cumin

pinch of ground ginger

pinch of chili powder

1/2 tsp. sea salt

pinch of freshly ground black pepper

1 tbsp. ground linseed

5 tbsp. olive oil

NUTRITIONAL VALUES

Calories: 155kcal
Fat: 12.1g (1.9g S.Fat)
Carbs: 12.7g
Protein: 2.4g
Sugar: 5.3g
Sodium: 138mg

METHOD

To make the salsa, cut the tomatoes in half, remove the stalks and seeds, and finely chop. Remove the stones from the mango and avocado before chopping finely. Remove the seeds from the chilli and cut it into short, thin strips. Peel and finely chop the onion. In a mixing bowl, combine the prepared ingredients with the cilantro. To taste, add the lime juice, agave syrup, and salt. Refrigerate the salsa for 12 hours to allow it to infuse.

Wash the broccoli and peel and chop the onion for the cakes. Put the avocado and cilantro leaves in a food processor and puree until smooth, then decant into a bowl.

In a mixing bowl, combine the chickpea flour, spices, salt, pepper, and linseed with a balloon whisk. Combine the dry mixture and the broccoli mixture with your hands until you have a firm consistency. Divide the batter into 8 equal parts and shape each into a small, flat cake.

Heat the oil in a pan over medium heat and fry the cakes on both sides until golden brown. Separately package the broccoli cakes and the salsa. These are delicious both warm and cold.