Shortly after I gave up meat I realized that I was also giving up one of my guilty pleasures – frozen spicy beef burritos. You know those sinful single burritos you’ve regretfully picked up at a 7-11 after a night of heavy drinking. Yes I love them!
After I figured out what seitan was and of course how to make it, I knew it wouldn’t be long before I was reunited with my favourite lazy burrito. I decided to do a trial run this week and it turned out just as good as the original. I used the Amy’s brand refried beans since they were sold out of pinto beans at my usual grocery store. If you do use the canned variety please check the ingredients because typically refried beans are made with lard. I hope you enjoy this as much as I do!
Spicy Vegan Beef and Bean Burritos
1 can or 1 1/2 cups Refried Beans
2 servings of beef seitan
3 chipotle peppers (remove seeds if you want it to be less spicy)
1 tsp of adobo sauce from the chipotle
1 tsp of mexican seasoning
1 tbsp coconut oil (you can use any kind I just prefer coconut)
8 small whole wheat tortillas
Cut seitan into small cubes and pan fry with coconut oil and mexican seasoning until browned. Finely chop chipotle (de-seed if necessary) add to pan along with adobo sauce and refried beans.
Once mixture is heated through serve on tortillas. Alternatively you can roll them up and freeze them for a lazy lunch or late night snack just microwave on high for 2 minutes.
So I have a confession to make. I’m addicted to bread. I have no idea why but I constantly crave bread with butter and any kind of sandwiches. It’s kind of crazy because I rarely crave other starchy foods like pasta or potatoes – although I do have them a couple times a week. Lately I’ve been consuming roughly half a loaf if not an entire loaf of bread a day!
So in an effort to kick my bread/carb addiction I’m trying a few tricks I picked up from being a competitive athlete as a teen. No I’m not on a diet but I do know that it’s better for my health not to spike my blood sugar with bread and other starchy foods. With that said I will still be having Pão de Queijo on the nights I cook Brazilian dinners. Before I start making more exceptions here’s my list :
First I’m having breadless sandwiches. I’m swapping out bread for cabbage. Just add your filling roll up and dip in mustard or any other condiment that suits the sandwich. Cabbage not only has a really satisfying crunch but 2 large leafs have 43%DV of vitamin C and, 64% DV of Vitamin K. I find that when it’s a sandwich using the widely loved Seitan O’Greatness you get a bit of that wheaty taste you expect from a sandwich.
Second I’m swapping my pasta for spaghetti squash. I never knew about this wonderful gourd unit recently but now that I’m “in the know” lasagna night is now spaghetti night and I’m loving it. It has the right shape and a nice crunch that’s oh so fulfilling. Not to mention even the most lazy vegetarians can make it. Here’s the YouTube video I watched to learn how to cook these. They are way to simple not to make!
Third I’m saying good-bye to my usual white potato mash and making cauliflower mash. Which tastes way better! I also love the fact that I can fill up half my plate with it and not worry about going into a food-coma. I’ll be inserting hyperlinks to my recipe shortly. Amazingly 1/2 cup of cauliflower has 46% of your daily value of vitamin C. So any vegetarians with colds out there might really benefit from a creamy cauliflower soup when your sick. I’ll be posting one in the coming weeks as it’s great on a crisp night by the ocean.
I really hope these tips help you find new and interesting ways to cut bad carbs from your diet. Your body will appreciate all the extra veggies and believe it or not your palate will be happy too!
So it’s technically still Monday here on the west coast! Yes I know I’m a week late on publishing my beef seitan recipe but none the less here it is and it’s pretty darn good. So good in fact that my youngest dog Bonnie loves watching me make it; that and she enjoys sneaking into the recycling to sneak a taste of any leftover soy.
I really hope you enjoy this recipe. It’s really easy to make and I find making seitan in the slow cooker is a completely fool proof way of cooking seitan.
1 1/2 cups active wheat gluten
1/3 cup nooch (nutritional yeast aka yummiest thing ever)
1/2 of a 300g container of soft tofu
1 tbsp montreal steak spice
1 tsp cumin
3/4 cup cold water
1 tbsp olive oil
1 tbsp ketchup
1tbsp soy sauce (or Braggs)
2 tbsp of vegan beef broth
4 cups water
2 tbsp vegan beef broth
sprinkle of montreal steak spice
Combine all dry ingredient in a large mixing bowl and be sure to mix well.
Combine water, oil, ketchup, soy sauce, vegan beef broth and soft tofu in a separate bowl.
Add wet ingredients to the dry and knead with your hands for roughly 5 minutes. Separate dough into 2 part and roll them into 2 small loaves. Let rest for 1 hour.
After dough has rested cut each loaf into 4 pieces and place into slow cooker. Add broth to slow cooker and set to low and cook for 8 hours. If you’re like me and like to occasionally sleep in on your days off you can cook the seitan for 4 hours on high.
This week seems to have whizzed by! I’ve been playing around with what I’m cooking over the last two weeks and I think that adds to the pace. I mentioned in my Sticky Lemon Seitan post that I’d add my seitan recipe soon, so Monday I’ll be posting my chicken seitan recipe.
Tonight I’m making a new family favourite – Sweet Potato Boats! This dish was born out of a recipe I saw on pintrest. The original was loaded with cream cheese and other highly caloric ingredients so I changed things up and made it entirely guilt free. This can be made as a main or simply omit the seitan and serve it up as a side. Don’t be fooled though this is exceptionally filling.
Sweet Potato Boats
4 medium sweet potatoes
3 tbsp mexican seasoning (recipe below)
1 cup corn
1 can black beans
1 cup seitan
1/2 cup “cheese” of your choice
Wrap sweet potatoes in foil and bake at 350 degrees for 1 hour.
While sweet potatoes are baking place corn on a hot frying pan and add 1tbsp of mexican seasoning. Fry until corn is slightly blackened then transfer to a bowl.
Fry seitan in same pan with olive oil and remaining mexican seasoning for 5 minutes. Transfer to the bowl of corn.
Add drained and rinced black beans to your bowl of corn and seitan. Mix well.
Once sweet potatoes are cooked allow them to cool until they are comfortable to handle. Cut lengthwise and scoop out the filling and mash.
Combine your corn mix to the mashed sweet potatoes along with 1/4 cup of “cheese”. Spoon back into sweet potato skins and cover with remaining cheese.
Return the sweet potato boats to the oven and broil for 15 minutes. Let cool and serve.
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons sea salt
1 1/2 teaspoons hot smoked paprika
1/2 teaspoon cayenne pepper
Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.
Life has been extremely crazy lately which has kept me from actually getting this blog started. Thankfully things have settled down and I have time to not only to blog but get back to experimenting in the kitchen.
So today I’m going to share my extreme bean chili, which is rarely consumed strictly as a “chili”. Usually I’ll add it to a massive bowl of spinach or use it to make chili sweet potato fries. Adding it to veggies tones down the spiciness of the chili flakes, not to mention eating it over veggies is probably better for my health anyways.
Extreme Bean Chili
1/2 cup red lentils
1 1/2 cups water
1 can mixed beans
1 can diced tomatoes
1 tsp paprika
1 tsp chili powder
1/2 tsp red peper flakes
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp oregano
1 tsp corn starch
In a medium pot add lentils to water, bring to a boil and reduce heat. Cook for 15 minutes then mash with back back of spoon. Add spices and corn starch, mix well.
Rinse canned beans and add to pot along with undrained diced tomatoes.
Bring to a boil, reduce heat and let simmer for 20 minutes or until beans are cooked though. Best served over a generous helping of spinach.