Easy Vegan Burritos – Vegan MoFo

As this post goes live, I’ll be living it up in Venice with two of my best mates! I’ll try and take photos of all the delicious Italian cuisine I’m sure I’ll be scoffing my face with. But for now, we do Vegan Mexican style! This recipe is one of my go-to lunch or dinners because its easy, cheap and incredibly tasty. As always, feel free to mess around with the ingredients, otherwise, why mess with perfection!

There is really no specific recipe here folks, just the usual suspects

• Tortilla wraps
• Organic black and kidney beans
• Brown rice (I used left-over turmeric rice with chickpeas)
• Onions
• Cumin, coriander, chilli powder, garlic and salt and pepper
• Avocado
• Tomatoes
• Vegan cheese if you please

For anyone in the UK, these organic beans from Sainsbury’s are the bomb, so much nicer than the tin stuff :). I fried up some onions with the spices and then added in the beans with some fresh parsley.

Any rice is fine, but I just used up some left-over rice I had made with turmeric, lemon and chickpeas.

I put the avocado down first, so it sticks to the tortilla, then the rice, beans, cheese and tomato. Finish with some salt and pepper, roll up and you’re ready to go!

 

My Healthy Vegan Arancini – Vegan MoFo

Who loves little morsels of risotto with a gooey centre and rolled up in a crispy and oily coating? Well, everyone surely! What we don’t like, however, is all that extra grease that comes with deep-frying them. So I set out to make some healthy, low-fat, but still incredibly tasty arancini and whaddya know? I did it!

Makes: 25 – 30 balls, depending on size

• 2 cups aborio rice
• 8 cups hot vegetable stock
• Olive oil
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon salt (or 2 teaspoons if you are using fresh veg stock)
• 1 teaspoon onion powder
• 1/2 teaspoon ground pepper
• 1 teaspoon dried thyme
• 1 large bundle of fresh parsley, chopped finely
• Juice of one lemon
• Black sesame seeds and crushed almonds for rolling

Method:

Heat the oil in a large flat skillet and throw in the rice. Stir for a few minutes and let the rice become transparent in colour. Now, one cup at a time, add in the hot vegetable stock, stirring for a few minutes in between. Once you have in all your stock stir in all of the spices and herbs except the parsley. Watch the rice often and stir until most of the liquid is absorbed and you have a creamy consistency. Check that the rice is done and turn off the heat and allow it to cool.

Now add in the chopped parsley and lemon juice and stir. Roll out in an even layer your coating – sesame seeds or crushed nuts, or anything you want! Take a big tablespoon of mixture and in your palms, roll into a ball. It should be sticky and firm. Now roll this through the coating and place it on a plate. Re-peat this with all of the mixture, changing the coating so you have two different kinds if you prefer.

I also had a little dip to the side as they were quite tasty in a little bit of soy sauce or sweet chilli, but they are perfectly awesome all by themselves! Just for fun, I also pan-fried a few in a little oil just to test it out and they were delicious – so just go with what you feel like on the day! 🙂

Hope you enjoy!