Monday, September 29, 2008

Yummy Mango Burrito

I know what you're thinking, mango in a burrito? Adding a mango slice will add a nice and subtle sweetness to the burrito. I was inspired from an old recipe I had tried from The Millenium Cookbook which used mango in a Vietnamese style roll. On a whim, I decided to try it in a burrito. The below vegan recipe serves 1, but you can increase the amount for more.


1 Slice of Mango
2-3 Small Slices of Avocado
1 Red Bell Pepper
1 Clove of Garlic
1/2 12 oz. Can of Pinto Beans
Handful of Cilantro
5 Mushrooms
1 tsp of Red Chili Pepper
1/4 tsp of Cayenne Pepper
1/2 of an Onion would've been nice, but I didn't have one during the making
1/2 tsp of 21 Seasoning from Trader Joe's (some might consider this cheating, but it makes the recipe quick)
Large flour tortillas
Salt and Pepper to taste

1 Tbsp Canola Oil

Prepare by chopping up garlic and cilantro. Slice bell pepper into strips. Slice mushrooms too. Place oil, red chili pepper, cayenne pepper, seasoning, and garlic in a pan over medium heat. After pan has been heated, about 5 to 10 minutes - add bell pepper, mushrooms, and pinto beans. Stir. Add salt and pepper to taste. Add a little water if necessary. Keep stirring. In the meantime, place a tortilla in the toaster oven for about a minute just to warm up and soften. Cover your pan. Slice the avocado and prepare a slice of mango.

After the tortilla has been heated. Spoon 1/2 or 1/4 of bean stir-fry onto the tortilla. Add a few avocado slices, cilantro, and mango. Fold burrito. Click here to see how to fold a burrito. Top off with salsa if you'd like. My dinner for two consecutive nights!

Sunday, September 21, 2008

Creamy Gnocchi with Spinach and Peas

Don't try this at home if you're vegan. At least not yet. This recipe is vegetarian but uses a lot of dairy. I will have to report back on the vegan version, that I haven't made yet. For now, I'm posting this recipe variation that I tried from The original recipe was too bland for me, so I decided to change it a little.

1 cup frozen peas, not thawed
1/2 cup heavy cream
2 tsp of dried red-pepper flakes
2 garlic cloves smashed
3 cups packed baby spinach (3 oz)
2 tsp grated lemon zest
2 tsp of lemon juice
1 pound of dried gnocchi
1/2 cup of grated Parmesan

Simmer peas with cream, red-pepper flakes, garlic, and 1/4 tsp salt in a 12-inch skillet or pan. Be sure to use smashed garlic. Peel and use the side of a large knife. Use your right hand to press down on the flat part of the knife. This will 'smash' the garlic. Simmer for about 5 minutes covered or until peas have soften.

Add spinach and cook over medium-low heat, uncovered, stirring until spinach has wilted. Remove from heat and stir in lemon zest and juice. I used a vegetable peeler for the zest by peeling the skin off of the lemon. I then chopped the peel into bits.

Meanwhile, cook gnocchi in a pot with 3 Tbs of salt per 6 quarts of water until the gnocchi floats to the top. Reserve about 1/2 cup pasta water, then drain gnocchi.

Add gnocchi to sauce with cheese and the pasta water. Stir. Add salt, pepper, and possibly more Parmesan cheese to taste.
So good!

Sunday, September 7, 2008

Peruvian Lima Bean Casserole

I found this great recipe from a cookbook called The World in Your Kitchen by Troth Wells. This great book is chock full of simple vegetarian recipes from all around the world. Lots of exotic dishes which don't take hours to prepare! If you like Lima beans and a tangy taste you'll love this dish.

1 1/4 cups Lima or butter beans, cooked
1 onion, chopped
2 cloves garlic, crushed
1/2 tsp chili powder
4 tomatoes, chopped
rind and juice of 1/2-1 lemon
2 Tbsp fresh parsley, chopped
salt and pepper

Place the Lima beans in a bowl and partially mash with a fork. Heat the oil and fry onion for a minute or two. Add the garlic and chili powder and cook for a few minutes more. The mashed beans can be spooned in now, mix them well. Add the tomatoes, lemon rind and juice, parsley and seasoning. Cook, covered for 5-10 minutes more to let the flavor infuse. Serve over bed of rice or with tortilla chips.