a better breakfast burrito

If I have not properly expressed this previously, let me tell you that I am not a morning person. I'm the girl rolling into work at the crack of 9 am, still putting on makeup, and eating oatmeal out of a coffee mug. For these reasons and many more, I rely heavily on late night planning, and frozen, homemade breakfast burritos. A while ago, I made my first batch of breakfast burritos, and since then, I think they've just gotten better. In fact, this last round has been the best yet!

Stuff you need: 1. Whole wheat tortillas 2. 1 block firm tofu 3. Morningstar sausage patties 4. Roasted green chiles 5. Your favorite salsa

Begin by squeezing your tofu like you would for any other recipe- I like to wrap mine in a paper towel, and set something heavy on top of it while I prepare everything else. Meanwhile, you can chop your chiles and defrost your faux-sausage.

When the tofu is ready, crumble it into a skillet with a little olive oil, the Morngingstar sausage, green chiles, and some spices until everything is warmed through. In my tofu/faux-meat mixture, I like to add hot sauce, garlic salt, and cumin. Yumm.

When your burrito stuffing is tasting the way you'd like it to, grab a tortilla, spoon a healthy helping of the tofu mixture into the middle, add a bit of salsa, and then wrap the whole thing up in a square of foil.

Keep wrapping burritos until you're out of filling and tortillas, and then pop them into the freezer for future use. For me, 1 block of firm tofu made about 6 burritos.

When you're ready to devour your breakfast burrito, wrap it in a paper towel, and microwave it on high for 1 minute on each side. The tofu is difficult to heat all the way through, so it may need a little extra time as well. This not-so-fabulous picture is taken inside the microwave at my office. While not super aesthetically appealing, it was absolutely scrumptious, and the perfect way to start off a long day at work.

The combination of the fake sausage, chiles, and salsa, are the perfect mix of texture, heat, and flavor. They're fast and easy to make, they're absolutely delicious, and they're a total life saver first thing in the morning. You better believe I'll be making more of these very soon :)

southwest veggie bake

Last week was crazy for me. Between multiple grandparent birthday dinners, 10 hour work days, and a few kickboxing classes, I barely had time to breathe, let alone cook! Luckily, with some quick, simple recipes, and some planning ahead, I survived the chaos! One such recipe I made, was inspired by this summer vegetable tian over at Budget Bytes. The reds, greens, and yellows of the tomatoes and squash, were totally eye-catching, and I knew in a moment that I had to make my own version.

Stuff you need: 1. Yellow squash 2. Zucchini squash 3. Tomatoes 4. Black beans 5.Sharp cheddar cheese 6. Your favorite salsa

Start by preheating your oven to 350 degrees while you get everything else prepped. Slice your squashes into rounds, and your tomatoes into chunks that are roughly the same size. When everything is chopped up, arrange all the slices in a greased baking dish, until it's completely full. Give it a good sprinkle of salt and pepper, and maybe a little cumin too for good measure.

Next, combine 1/2 cup black beans, 1 heaping cup sharp cheddar cheese, and 1/4 cup salsa in a bowl, and stir everything together, until it's mixed well. Spread this mixture on top of your veggies, and then cover the dish with its corresponding lid or some foil.
Pop the dish into the oven for about 30 minutes, or until the the vegetables are tender, and the cheese is melted and bubbly. Now grab those hot pads and retrieve your meal! I gobbled mine down with a little more salsa on the side, but it was pretty tasty on its own as well.
The colors of the summer vegetables are so pretty, and the meal came together incredibly quick. It's a great dish for a busy week, because I managed to do laundry and other chores, while I waited for it to bake. I also liked the addition of black beans and salsa, which gave it a little protein, and a gooier texture. Next time, onions, potatoes, and more spices would all be excellent additions. It was the perfect dish for a busy week, and it made enough for lunch the next day too- bonus! :)

chipotle sausage cous cous bowl

Ever since I made those fantastic faux-rizo and Anaheim enchiladas a few weeks ago, I've had the rest of the Field Roast chipotle sausages sitting in my fridge. I kept thinking I'd save them for something special, but tonight they called to me, and I threw them together with some fresh produce for a cous cous bowl with a south-of-the-border zing.

Stuff you need: 1. Cous cous- or rice 2. Meatless chorizo 3. Fresh veggies 4. Salsa 5. Spices

Start off by placing a pot of water on the stove for the cous cous- this grain works best with a 1:1 ratio of water, so measure accordingly. When the water is boiling, throw in the cous cous, give it a stir, pull it off the heat, and put the lid on.

While the cous cous is sitting, chop up your chipotle sausage and fresh veggies into bite sized pieces- tonight I found spinach, tomato, and orange cauliflower- oh yes. Orange. Throw the cauliflower and sausage into a warmed skilled with a little olive oil, and sauté the mixture for about 5 minutes. Next, throw in the spinach and tomato, and season everything with your favorite flavors- salt, pepper, cumin, and hot sauce!

When your faux-rizo/veggie concoction is heated through and smelling amazing, fluff the cous cous with a fork, place it into a nice deep bowl, and then top it with your veggies and meat. Slather a little salsa on top, mix everything together, and dig in! A little spicy, super fresh, and pretty hearty- the perfect combination for my Thursday night meal.

I like the juxtaposition between the light, fluffy cous cous, and the thick, chunky sausage- it's a hearty meal, that still feels like it's on the lighter side. I also love the little kick from the Field Roast chorizo, and the bright colors of the spinach and cauliflower. Tonight was definitely a "throw-everything-you-can-find-into-a-skillet" kind of night, but the outcome was successful. I even whipped up a vegan BLT wrap for tomorrow's lunch! What a tasty, productive evening :)

chorizo & sweet potato enchiladas

A few weeks ago, I was lurking over at Budget Bytes- one of my favorite blog haunts- and I came across the recipe for chorizo and sweet potato enchiladas. My initial thought was, all that crap? In enchiladas? No way. I think I've gotten too comfortable in my cheese and black bean enchilada rut. I sat on this thought for a week or so, and finally decided to be bold, and to try out this dish on a couple friends for dinner last night.

I stuck to the recipe pretty closely, except I used regular sized whole wheat tortillas for jumbo enchiladas, substituted Old El Paso sauce for Las Palmas, used Anaheim peppers since the store was out of Poblanos, and finally, used vegetarian chorizo instead of the meaty kind! That's right. Those chorizo enchiladas got vegatized!

So I chopped and sauteed everything according to direction, and pulled out a casserole dish. Budget Bytes says to coat the pan with non-stick cooking spray, but if you cover the bottom of the dish with a little enchilada sauce, it works just fine. I rolled the enchiladas, popped them in the oven, and 25 minutes later, I was rewarded with an outrageously delicious meal.

Oh my, doesn't that look amazing? Trust me, they taste even better than they look! I told myself I would only eat 1, but that didn't happen- I ate a few :) The sweet potatoes give this dish a great chewy bite, and the Anaheims + faux chorizo give it just the perfect amount of spiciness! All three of my carnivorous friends said they were damn good too! This is a dish I will definitely make again. And again. And again.

Oh! And if you're looking for a meat-free chorizo, I used Field Roast's Mexican Chipotle Sausage, and I highly recommend it! The texture is dead on - it even comes in a casing- and the flavor is great. Moral of the story is that the vegatized version of the sweet potato and chorizo enchiladas were a huge hit, and I can't wait to make them again! Yum!

tostada pizzas

This is the first time in my life that I've ever lived on my own, and grocery shopping for one is definitely interesting. I'm finding out that food sticks around a lot longer when it's just me, which means when I make a big pot of soup, I eat soup for 12 straight meals. Hm. I need to 1. learn to utilize the freezer and 2. get more creative with my leftovers and large quantity ingredients.

This is the situation I have found myself in with pasta sauce. I have some Newman's Own hanging out in my fridge, and a person can eat only so much pasta. Thus! Tostada pizzas.

Stuff you need: 1. Corn tortillas 2. Pasta sauce 3. Cheese 4. Toppings 5. Italian Seasoning 6. Olive oil

Turn your oven to broil, and while it's warming up, fry up your corn tortillas in a skillet with a splash of olive oil so they're a little crispy. Slice up your toppings, and shred your cheese, and when everything is ready, assemble your wee pizzas. Top the tortillas with sauce, then shredded cheese (I had monterey jack), then your veggie toppings (I used tomatoes), then more cheese (I used parmesan), and finally some Italian seasoning sprinkled over the whole deal.

Pop it under the broiler for 5-10 minutes until the cheese is melty and devour!

I think the corn tortilla was a really nice flavor for the pizza, and it was perfectly crispy and easy to just pop in your mouth! It also came together super fast and totally hit the spot for my gin hangover. Double score.

I will definitely be thinking more creatively towards my ingredients. In fact, Food Network has 50 fun ideas for your pasta sauce. I personally like it over polenta, over steamed broccoli and white beans, and now on creative pizzas too! Lotsa pasta sauce? No problem :)

boca beef tacos

I've said it before, and I'll say it again: you can put just about anything into a taco, and it will be delicious. Last time, I think I used Boca chik'n patties with a hodge podge of random things I found in the kitchen. Tonight, however, I went over to Michael's house, where we vegatized the classic beef taco!

If you haven't discovered Boca ground crumbles yet, go to the store and purchase them right now! They're a meatless version of ground beef, but way better. I usually use them in marinara sauce over pasta, but tonight, we mixed it up and used it in tacos.

Stuff you need: 1. Boca ground crumbles 2. a taco seasoning packet or your spices of choice 3. corn tortillas 4. taco extras- salsa, avocado, onion, lettuce, tomatoes, beans, cheese, etc.

Start by browning/warming your Boca crumbles in a skillet with a little olive oil. When they're totally defrosted and warmed through, plop in your taco seasoning packet according to the directions on the side- there are tons of different brands, but ours was mixed with 2/3 cups water, added to the "beef" and then simmered for a few minutes.

When the meatless meat mixture is all gooey and ready to go, chop up your taco extras. Tonight we had 505 salsa, a little bit of shredded cheese, black beans, avocado chunks, and red onion. Nuke the tortillas in the microwave for a hot second, and then fill to the brim with everything!

It looks like a legit beef taco, right? The seasoning packet was a great idea. The mixture may have been a little salty since we only used half of the crumbles- the entire bag would have distributed the flavors better- but otherwise, a tasty meal! This is definitely one of those dishes that hardcore carnivores would happily devour with no complaints. Another delicious use for Boca crumbles is a success! :)

tempeh & sweet potato tacos

I hate tempeh. One time in college, I bought some, trying to be all healthy and creative, and it was hands down one of the grossest things I've ever made. I tried to heat it in a skillet with some olive oil and then eat it like a piece of toast and omg. Top 5 most epic kitchen fails of all time right there.

To my surprise, however, I have had a change of heart thanks to my friend Stephanie. Stephanie is my guru for all things healthy, fit, and amazing. She cooks, she runs, she thrifts, she's awesome. Last week we got together with some friends and she talked me into a second try with tempeh. Guess what. I'm sold.

Stuff you need: 1. Tempeh 2. A few sweet potatoes 3. Corn tortillas 4. 1 can black beans 5. 1 can corn 6. Other taco accoutrement- salsa, lettuce, cheese, avocado- whatever suits your fancy

Start by shredding your sweet potatoes in a food processor or by other means of your choice. Meanwhile, open up your box of tempeh and crumble it into a skillet with some butter. Maybe you could omit the butter, but maybe that's what it was so tasty? :) When the potatoes are shredded and the tempeh is heated through, set them aside in a dish while you prep everything else.

Combine the beans and corn in a saucepan, and warm them up while you chop up your lettuce, avocado, cheese, tomato, and anything else you've decided to throw into your tacos.

When all your filling ingredients are ready, throw the tempeh and sweet potatoes back into the skillet with some salt, pepper, maybe cumin, and warm the mixture through. Now zap your corn tortillas in the microwave for a hot minute, and assemble your dish!

The most time consuming part is all the prep work, but once you're done, the taco assembly takes only seconds. Take a gander at chef Stephanie convincing me that tempeh actually tastes good. Impressive.

This tempeh attempt was far better than my first. In fact, I bought a package of my own! The flavors are really great, and the addition of tempeh to the tacos is that extra boost of protein that I think my diet has been recently lacking. It would also be great in a tofu scramble or on a salad! Moral of the story, is that I'm pretty excited about my newfound like for tempeh, and I'm ready to try some new recipes on my own. Thanks Stephanie! ♥

enchilada lasagna

I've been meaning to try this recipe out for a while now, but life keeps taking me out to dinner or requesting a movie night with friends, so finally, after much ado, I had a chance to try out my ingenious enchilada lasagna. I've seen tons recipes for enchilada casserole, and I love the concept. So, tonight I winged this one, and made up my very own version.

Stuff you need: Corn tortillas- although, I 'spose wheat would work too 2. 1 can enchilada sauce 3. 1 onion 4. 1 can black beans 5. cheese of some sort (optional) 6. Your fave spices

Start by preheating your oven to around 350. My ghetto oven doesn't have an "I'm preheated alarm", so I turn on the oven while I prep, and then throw everything in and hope for the best. While the oven is preheating, open and drain your can of beans. Chop up your onion, and add that and the beans to a good sized bowl for mixing. Add your favorite spices (I like garlic salt and cumin) and mix everything together.

Pull out a small baking dish, and pour a little enchilada sauce in the bottom of the pan- just enough to cover the entire base. Then cut 2 tortillas in half so they fit flush against all 4 sides of the dish. You will put each half on one side of the pan, and then one whole tortilla goes in the middle. Thus, each layer of the casserole will use 3 tortillas total.

On top of the tortilla layer, put more enchilada sauce. Then top that with the bean/onion mixture, and cheese if you're using it- I only had a little cheese, but more cheese and tomatoes would have both been a fine addition :)

Keep layering your casserole in this fashion until the pan is full or you're out of ingredients. Sauce. Tortillas. Sauce. Filler. Sauce. Tortillas. Sauce... etc. etc. etc.

Finally, throw everything in the oven for about 15-20 minutes, or until warmed through. Cut your portions, and serve it up with some chopped lettuce and your favorite salsa on the side.

For my first attempt, this was a total success. The flavors were great, and it was just what I had been hoping for. Next time, I think I'll definitely add more cheese, sauté my onions before assembly, add fresh tomatoes to the filler, and cook it with foil on top, instead of just bare. Try your own alterations to make this dish your own too! After a few more tweaks, this will definitely be a winning recipe :)

quick fix chik'n tacos

Surprisingly enough, tacos aren't usually one of my staple dinners. Tonight, however, I have a bundle of corn tortillas just waiting to be devoured, so I thought I'd stay away from pasta and sandwiches, and go with some faux-chicken tacos! I must say, I don't know why I don't make these more often. Not only were they outrageously quick to make, but they were super tasty too.

Stuff you need: 1. Tortillas- corn or wheat or whatever you have 2. Filling- tonight I found salsa, veggies, and some Boca Original Chik'n Patties

Start by throwing your boca chik'n patty into the toaster oven, skillet, or for those lucky ones out there who have one, your microwave. While you're waiting for your fake-meat to get all defrosted and toasty, chop up whatever veggies and other items you'd like to put in your tacos.

Tonight I found red cabbage, tomatoes, and a little bit of salsa, but there's SO many other things that would be great too- cheese, sour cream, onions, lettuce, soyrizo, black olives? If it's in your kitchen, it will probably taste great in a taco.

When your filling is prepped and your chik'n patty is warmed, slice up that chik'n and throw everything into a couple of tortillas. My 1 patty made 2 tacos, but I could have easily stretched that into 3 :)

It was a quick dinner that totally hit the spot. I've never actually thought about making tacos with chik'n patties of any variety, but I think I may have to try it more often. Mom swears by the Field Roast Mexican Chipotle sausages for all her vegetarian taco needs, but for a quick meal after a long day of work, this was great too!

Oh! And on a side note, Robin Robertson (omg my vegan idol) is having a book giveaway over on her blog Vegan Planet. I can't highly recommend her books more. The idea of vegan food terrifies a lot of people, but all of Robin's books are incredibly user-friendly. Post a comment and win her new book! You won't regret it I promise :)

apocalypse enchiladas

For those of you enjoying weather in the positive digits today, I am jealous. Denver had a high of -1 this afternoon, and the rest of the day has been impossibly frigid. This is why when my roommate and I got home tonight, neither of us wanted to leave the house to get dinner. So we looked around the kitchen, gathered what ingredients we could find, and put together a Mexican feast- we refused to leave the house to buy real items, so the strange recipe we created felt like we were scraping the bottom of our supplies during some kind of global disaster. Thus, our apocalypse enchiladas :)

Stuff you need: 1. Some kind of enchilada sauce 2. some kind of tortilla 3. some kind of filler

Tonight, our kitchen yielded 5 corn tortillas, chili beans, half a red onion, a bag of Frontera green chili enchilada sauce, and some leftover Daiya vegan cheese (from my breakfast burritos, which I must say, have grown on me).

While the oven is preheating to 350, combine the chopped onion, chili beans, and cheese in a bowl with some garlic salt and cumin for the enchilada filler. When the oven is ready, put a enough sauce in a baking dish to cover the bottom, and nuke the tortillas in the microwave for about 15 seconds. Take the tortillas out one at a time, fill them with the bean mixture, toll them up nice and tight, and place them in the baking dish til it's full. Cover the enchiladas with the remaining sauce, and then sprinkle on some cheese to top it off.

Cook up the concoction for about 15 minutes, until it's bubbly and warmed through.

Look at that! A delicious meal created from what we found in the pantry. As long as you have some kind of sauce and tortilla on hand- green, red, flour, corn- you can really be creative with this dish. Any kind of cheese will do, and your filler could be any assortment of vegetables and/or beans and/or whatever your cupboard's hiding! Let me tell you, when the apocalypse rolls around, you're gonna want to be dining with us :)