But, turns out there's one ticket left and one lucky dog will get it by way of winning this vegan burrito contest being held over at Epicurious Vegan blog. How fun eh? Lucky for me, not only do I LOVE burritos, but I live in a magical burrito land where they practically grow on trees (okay, it's really San Diego) and I eat burritos every week in many variable forms. I know what makes for a good one, so it wasn't hard to bust one out this afternoon to my liking.
Right away I thought of doing something scrumptious and out of the ordinary, protein wise. All I ever get in my burritos when going out is beans, beans, and more beans. Plus they are hard to find vegan, as you all may know. Pesky chicken broth or lard often lurks. I love beans, don't get me wrong, but if given the opportunity I'm gonna explore some other options. Seitan came to mind immediately. I carmelized some red bell peppers with onions, garlic, jalapeno and simmered it all good-like with some smoked paprika and oregano. Also, instead of the obvious shredded iceberg lettuce, I thought some garlicky kale with fresh corn would be sweet, nutritious and delicious. Nice for color as well. I thought the reliable red tomato rice would still be good in there, so I cooked up a pot of jasmine rice with tomato sauce. I usually don't get the rice in my burritos when going out, as 99.9% of the time it's cooked with chicken broth. Beware fellow vegan and vegetarians! Anyway it's so nice and flavorful and sorta binds everything together nicely in the tortilla. Lastly, I LOVE LOVE LOVE any excuse to make tofu sour cream, it's so creamy and wonderful, so I made a batch of that to dollop in with all the other goodies as well. Lil squeeze of lime here, handful of fresh cilantro there, shred some red beautiful cabbage and dog-gonit i think I have me a fabulous vegan burrito entry! Not to mention incredibly delicious, my god, I'm so full right now from grazing during the whole process. I'll have lunch for the week too, yay!
[mise en place]
Seitan, Peppers and Onions
1 Package Seitan, cut into thin slices
1 red bell pepper, cut into 2 inch slices
1/2 yellow onion, cut into crescents
1/2 (or a whole) jalapeno, mine was really spicy!, cut small
2 cloves garlic
1 tsp. smoked paprika
1/2 tsp. cumin
2 tsp. fresh oregano
2 T. shoyu or soy sauce
1/2 cup tomato sauce
1/2 lime, juice of
1/4 cup chopped cilantro
sea salt and fresh black pepper to taste
In a cast iron skillet or saute pan, saute onion the onion in a touch of olive oil. Cook on low heat for about 10-15 minutes until nice and soft and caramelizing starts happening. Add in the garlic, bell pepper, and jalapeno and continue to slow cook it until everything is nice and caramelized together. Add in the seitan, smoked paprika, shoyu, oregano, cumin, and tomato sauce. Cook for another 10 minutes. Turn off heat and stir in the fresh cilantro and lime juice. Taste for deliciousness and season to taste if needed.
Kale & Corn
1/2 yellow onion
2 cloves garlic
1 bunch kale, shredded thin
1 ear of fresh corn, cut off the cob
1/2 lime, juice of
Sea salt and black pepper to taste
In a large pot or large saute pan, saute the onion and garlic in a dab of olive oil for about 5 minutes. Add in the kale and corn with a little splash of water and cover to steam for 2-3 minutes. Remove lid and add in the lime juice and season with salt and pepper. Remove from heat and set aside.
Simple Red Rice
1 Cup Jasmine Rice
1 1/2 cups water
1/2 cup tomato sauce (plain)
1 tsp. salt
In a saucepan, combine rice, water, tomato sauce and salt. Bring to a simmer and keep on a low heat, covered. Be careful to keep it on a low low heat, as the tomato sauce likes to scorch the bottom if the heat is too high. You may want to stir it occasionally, which is what I did. Check the rice after about 15-20 minutes, it should be done with no more liquid remaining and fluffy rices abounding.
[fermented tofu- like vegan bleu cheese]
Tofu Sour Creme
1 12 oz. package silken style tofu
1 lemon, juice of
1/4 cup olive oil
1 T. fermented tofu (optional, but recommended- see above photo)
1/4 tsp. white pepper
2 T. Nutritional Yeast
1 T. Rice Wine Vinegar
1 T. Umeboshi Vinegar (optional- but gives a great flavor)
Sea Salt to taste
Combine all but the olive oil in the blender. While the blender is running, slowly drizzle in the oil, this will help it emulsify and get a nice consistency. Season with a splash more vinegar or salt if you need. Refrigerate until ready to use. Should keep for a week in the frig.
Tortillas and Shredded Red Cabbage also needed to complete your delicious burritos.
yum, yum and yum!
[the finished mise en place]
You know the deal, stuff that tortilla with all the fixins however you like, roll it up and devour it!
[piling it on....]
[top with tofu sour cream....]