Chipotle and lime were meant to be soul mates. The flavor combo is insanely amazing. This easy-to-throw-together burrito is meant to be eaten in silence. The flavor gods need to be thanked for this one.


Yield: 4 TO 5 BURRITOS


Level: 1


1 cup (170 g) chopped red, yellow and green bell pepper mix
½ cup (85 g) chopped spicy pepper of choice (jalapeño, cherry bomb, etc.)
½ cup (76 g) chopped red onion
Low-sodium veggie broth (about ½ cup [118 ml]) or drizzle of oil, for sautéing
1 tsp sea salt
1 tsp garlic powder
2 tbsp (30 ml) fresh lime juice


RICE AND BEANS
1 ½ cups (241 g) cooked brown rice
1 cup (200 g) cooked or canned black beans, drained and rinsed
¼ cup (10 g) chopped fresh cilantro
1 tbsp (15 ml) fresh lime juice
¾ tsp sea salt
½ tsp chipotle powder


TO SERVE
4 to 5 tortillas
Avocado
Shredded cabbage
Smoky Tangy Cream (page 135) or World’s Best Roasted Salsa (page 132)


Sauté the peppers and onion in a pan over medium heat with veggie broth, salt, garlic powder and lime juice until cooked and fragrant, about 10 to 12 minutes. You may need to add more broth if it gets too dry. The mixture is ready when the veggies are soft and almost sticky looking.
To make the rice and beans, put the cooked rice, beans, cilantro, lime juice, salt and chipotle powder in a bowl and mix well.
Once everything is ready, build the burritos by filling the tortillas with the rice and beans, sautéed veggies, avocado and shredded cabbage.
Drizzle the sauce or salsa over the filling ingredients.
To fold the burrito, fold the sides over toward the center, then roll upward to create a burrito. (See page 15 for step-by-step photos.) You can grill the seam for 7 to 8 minutes until it seals and closes the burrito. You can also grill the other side to make it crisp.


Kids: This can be served as a bowl if folding a burrito is too hard! Do not add spicy peppers or chipotle powder. Substitute spicy peppers with bell peppers.

These unique bites are incredibly easy to make, and lend varied textures, lots of flavor, and a  sexy vehicle for your favorite marinara, arrabiata, or puttanesca sauce. You can whip up the batter in the morning, then once dinner time comes around, you only need a few short minutes before the food is on the table. Mangia!

Serves 4 to 6

3 cups vegan chicken stock
1 cup semolina flour
⅓ cup vegan parmesan, plus more for garnish
¼ teaspoon pepper
2 tablespoons vegan butter, divided
2 tablespoons olive oil, divided, plus more to oil the casserole and for garnish
2 cups marinara, warmed
¼ cup fresh basil or parsley, torn

In a medium pot, bring stock to a simmer. Begin whisking the stock and slowly sprinkle in the semolina. Continue whisking 20 to 30 seconds until thickened, then turn off the heat, and add the parmesan and pepper. Fold in with a spatula.

Lightly grease a 9 x 13-inch casserole dish with olive oil, and pour in the semolina batter. Even it out with a spatula, and let it cool about 10 minutes. Then cover with plastic and chill in the refrigerator at least 1 hour, until fully chilled and firm.

Once chilled, cut the cake into quarters by cutting a cross through the middle, this will make it easier to slide a spatula under each quarter to flip it out of the casserole, instead of trying to do it all in one big mass.

Cut the cake into 2 ½ to 3-inch squares, rectangles, triangles, or rounds using a biscuit cutter, whichever you fancy. You can even cut them into little squares for an appetizer or hors d'oeuvres type situation.

It’s time to fry. You’ll probably have to do these in two batches, that’s why I divided the butter and oil.

In a wide skillet, add 1 tablespoon of butter, and 1 tablespoon of oil, and heat to medium. Once the butter is melted and the oil is shimmering, begin adding the cake portions. If the first one doesn’t sizzle when it hits the pan, stop and slightly increase the heat.

Making sure not to overcrowd the pan (there should be a little space between each cake), fry the cakes 3 to 4 minutes until golden, then flip and repeat. Briefly drain on a paper towel, then place on a pan or plate in a low oven to keep warm while you cook the second batch. Use the remaining butter and oil for the second batch.

To serve, spoon some sauce onto a plate in an artful fashion. Arrange ¼ of the portions on top of the sauce in an equally artful fashion. Artfully spoon more sauce atop the cakes. In a manner that could only be described as artful, drizzle the plate with a bit of extra virgin olive oil, then, as if you were an artist, sprinkle additional parmesan on top. Then, haphazardly throw fresh basil or parsley on top. Eat.