Tired of the same boring burrito? This Roasted Chickpea And Broccoli Burrito recipe I found in the Thug Kitchen Cookbook is anything but boring 🙂
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 large crown of broccoli, chopped
- 3 cups cooked chickpeas or 2-15 ounce cans, drained and rinsed
- 2-3 tablespoons olive oil
- 1-2 tablespoons Bragg’s Liquid Aminos
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 4 cloves garlic, minced
- 1/2 lime
- whole wheat tortillas
- recommended toppings: spinach, avocado, cilantro and salsa
- Preheat oven to 425 degrees.
- Line a large rimmed baking sheet with parchment paper.
- Place the diced onion, red pepper, broccoli and cooked chickpeas into a large bowl then stir in the olive oil and Bragg’s.
- Mix in the chili powder, cumin, paprika and coriander until vegetables are well coated.
- Put mixture onto lined baking sheet and cook for 20 minutes.
- Remove from oven then add garlic and stir.
- Bake additional 15 minutes.
- Squeeze lime juice over the pan and stir.
- Make some burritos with your favorite toppings and enjoy 🙂
This cream of cauliflower soup is a delicious meal for your entire family. My 3 year old enjoyed her soup with some black bean chips 🙂 Recipe adapted from the book Plant-Powered Families
- 2 3/4 cups water
- 2 cups chopped onion
- 1 teaspoon sea salt
- 1 teaspoon dry mustard
- 3/4 teaspoon dried rosemary leaves
- 1/4 teaspoon dill seed
- 1 medium head cauliflower, roughly chopped
- 3 cloves garlic, roughly chopped
- 2 tablespoons tahini
- 1/2 cup plain nondairy milk
- 2 cups cooked brown rice
- 1 tablespoon nutritional yeast
- 1 bay leaf
- 1 tablespoon freshly squeezed lemon juice
- In a large pot over medium heat, add 1/4 cup of water, onion, sea salt, dry mustard, rosemary and dill seed. Cover and cook 3-4 minutes.
- Add cauliflower, garlic and 1/2 cup of water. Cover and cook 8-10 minutes.
- In a blender, puree the tahini, 1 1/2 cups of cooked rice, milk, nutritional yeast and remaining 2 cups of water until smooth then stir into large pot with cauliflower.
- Add the bay leaf and remaining 1/2 cup of cooked brown rice, increase heat to bring to a boil, then reduce heat to low and simmer for 15-20 minutes. Use your spoon to break down the larger chunks of califlower, if desired.
- Remove the bay leaf, add lemon juice, and stir before serving.
This recipe for Shipshape Joe’s is a delicious alternative to Sloppy Joe’s. I found this in a recipe book called Plant-Powered Families by Dreena Burton.
- 1-2 tablespoons water to saute
- 1 cup diced onion
- 1/2 cup diced red bell pepper
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 3 cups water
- 1/2 cup steel-cut oats
- 1/2 cup dried green lentils
- 1/4 cup dried red lentils
- 1/4 cup tomato paste
- 1 teaspoon dijon mustard
- 2 tablespoons balsamic vinegar
- 2 teaspoons pure maple syrup
- 1 teaspoon vegan worcestershire sauce
- fresh ground black pepper
- whole wheat buns
- In a medium pot over high heat, add 1-2 tablespoons water, onion, red bell pepper, sea salt and garlic powder. Stir and let cook for 2-3 minutes. Add water a tablespoon at a time, if needed, to keep from sticking.
- Reduce heat to medium high. Add steel-cut oats and 1 cup of water then cook for 2-3 minutes, stirring often.
- Stir in lentils, tomato paste, mustard, remaining 2 cups of water, balsamic vinegar, maple syrup and worcestershire sauce.
- Bring mixture to a boil, then reduce heat to low.
- Cover and simmer for 35-45 minutes, stirring a few times. At 35 minutes, check the lentils. They should be softened and most of the liquid should be absorbed. If not, continue cooking another 5-10 minutes until final mixture is moist, but not soupy.
- Salt and pepper to taste.
- Serve on whole wheat buns.
I love carrot cake and cookies so this is the perfect recipe for me 🙂
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup shredded carrots
- 1/2 cup soy milk
- 1/4 cup olive oil
- 1/2 cup raisins
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, brown sugar, baking powder, salt, cinnamon and ginger.
- In a small bowl, mix together the shredded carrots, milk and oil.
- Pour the wet ingredients into the dry ingredients and stir until there are only a couple of dry spots.
- Fold in the raisins and stir until there are no dry spots.
- Scoop spoonfuls of dough onto the baking sheet about 1 inch apart.
- Bake 18-22 minutes until golden brown.
Looking for a Valentine’s Day breakfast? These banana pancakes with strawberry syrup are a perfect combination 🙂
- 15-20 strawberries
- 2 tablespoons sugar
- 1/4 cup orange juice
- 1/2 teaspoon vanilla extract
- 2 1/2 cups whole wheat pastry flour
- 2 tablespoons brown sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups soy milk
- 1 banana, mashed
- Remove stems from strawberries and cut them into small pieces.
- In a small saucepan, combine strawberries, sugar, orange juice and vanilla extract.
- Warm over medium-low heat for 15-20 minutes, stirring often.
- In a large bowl, whisk together the flour, sugar, baking soda and salt.
- Make a crater in the middle of mix then add in the milk and banana.
- Mix until there are no dry spots but be careful to not over mix.
- Heat griddle over medium heat and lightly grease.
- Pour on pancake batter and cook each side for approximately 2 minutes until golden brown.
Recipe from Thug Kitchen Cookbook