I have a regular-ish facebook live show.
Today I cooked some hella tasty burritos from this book:
HERE'S THE RECIPE
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
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
4 to 5 tortillas
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.
Here's what it looks like when someone other than me makes the burrito and takes the picture:
11/11/2019 07:49:46 am
I think that being a vegan is the best thing that has ever happened to me. In the past, I used to go and consume meat and dairy products on a daily basis, and it really made me unhealthy. I experienced a lot of pain in my body because of it. I might not be able to eat a lot of great food, but being a vegan is the healthier alternative. I am going to live forever because of my choices.
11/27/2022 07:33:31 am
Rick Simpson Oil (RSO) is a full spectrum extract of cannabis oil. It is a highly concentrated cannabis oil that contains all compounds from the cannabis plant in the extraction. It is also commonly known as Rick Simpson Oil, named after Rick Simpson who developed the product that helped cure his skin cancer. RSO has been reported to be used to treat a variety of debilitating conditions such as Multiple Sclerosis, Parkinson’s, arthritis, cancer and epilepsy. The idea of “whole plant medicine”- utilizing the full spectrum of therapeutic compounds, cannabinoids, and terpenes cannabis has to offer – is what makes RSO stand out from other oils. Whole plant extracts deliver the most powerful entourage effect. RSO is not for smoking, but can be used as a topical or ingested orally. It is dark in color and often administered via an oral syringe or used in capsules. Due to its tendency to be much stronger than other cannabis oils, it is usually taken in doses no larger than a grain of rice.
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Vegan chef, cookbook author, and multi-media personality, Brian L. Patton. Just making good, old-fashioned food. You like food, right?