Tuesday, August 23, 2011

Burritos 2 ways


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I've been on a burrito bender. I've had them for lunch or dinner for the past 4 days and am still not through! They're easy, delicious and so versatile.
Here's a couple I made this past weekend.

Oven Roasted Veggie and Tofu rito with Cilantro Sauce
Whole grain or Sprouted grain tortillas
I heat mine directly over the fire on my gas stove. You can also do this in a heated oven or microwave.

Marinade
1/4c olive oil
2tbs tamari
2tbs balsamic vinegar
2tsp vegetable better than buillion
1/2tsp onion powder
1/2tsp garlic powder

Veggies and Tofu
12oz broccoli
16oz summer squash cubed
1 package firm tofu(drained)

Preheat oven to 400 degrees.
Mix first 6 ingredients. Put veggies in a baking pan and pour 1/2 of marinade on them. Be sure all veggies are coated. Cover veggies with foil for first 10 minutes and then remove cover. Continue to roast util veggies are tender. Be sure to use a spatula to toss veggies and scrape up the marinade on the bottom of the pan.
Place tofu in the rest of marinade and coat evenly. Layer tofu on a baking pan lined with parchment paper. Place in oven and bake until both sides are brown.




Cilantro Sauce
1/2 block of tofu
3tbs canola oil
1tbs water
1tsp onion powder
1tsp garlic powder
2tbs liquid aminos(Bragg's)
1tbs nutritional yeast
1tsp lemon juice
1/2 handful of cilantro
black pepper to taste
sriracha chili sauce to taste( I use 1/8tsp)

Blend all ingredients in a blender until smooth. The sauce is even better when made ahead of time.
Now you can assemble your rito and enjoy!

Pan Grilled Portabello and Spinach rito
Whole grain or Sprouted grain tortillas
I heat mine directly over the fire on my gas stove. You can also do this in a heated oven or microwave.

grilled bellos
2 portabellos
1/4tsp cumin
1tsp lemon juice
salt and pepper to taste
oil for pan

Slice portabellos 1/4 inch thick.
heat oil in pan and add portabellos. Turn and brown both sides. Sprinkle with cumin and salt. Once done, drizzle with lemon juice. set aside

wilted spinach
ounces spinach
1 clove garlic
salt and pepper to taste
oil for pan

heat oil and garlic until garlic is lightly toasted. Add in spinach and toss quickly. Add salt and pepper. Remove from heat. The spinach will continue to wilt off of heat.


quick and easy refried beans
16 ounces precooked pinto beans
1/2c vegetable broth
2tbs canola oil
2 cloves of garlic
salt to taste

Heat oil in skillet and add garlic. Add beans once garlic is lightly toasted.
Mash and mix until desired consistency. Add in salt and veg broth. Cook until heated through. set aside

Now you can assemble your rito anyway you like.

enjoy!

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