Breakfast Burritos

Another favorite tofu scramble to add to the list! This one is from Give Them Something Better. I turned this one into a breakfast burrito. 

I had some frozen hash browns I wanted to add to my burrito. I seasoned them with some Onion Onion seasoning from Tastefully Simple and then cooked them until they were nice and crispy brown. Perfect amount of seasoning. I could have eaten the hash browns right out of the pan instead of waiting for my scramble to get done!

This recipe called for some chicken style seasoning. I've never added that to my scrambles. I used my Butler's Chik-Style Seasoning. I like the extra flavor it gave the tofu. I also added some chopped green onions and topped it all with some Daiya cheddar shreds which I let melt into the scramble. 

Gotta have cilantro and hot sauce for your breakfast burritos!

I warmed up a flour tortilla in the microwave and then topped it with the scramble, some hash browns, cilantro and chipotle habanero hot sauce.

Perfect breakfast burrito~Yum! 

This made enough for extra easy breakfasts. 

Gimme Chimis~pg 128; Cinnamon Lime Quinoa w/Apricots & Almonds~pg 156

VegCookbookClub July recipes from eat, drink & be vegan by Dreena Burton:

Gimme Chimi mixture-lots of great spices in here; never thought of using cinnamon and cloves along with chili powder, oregano and cumin! The recipe calls for tempeh, but I'm allergic to the fermented tofu so I used Morning Star Farms Chik'n Strips cut into pieces. I didn't feel like frying AND baking my chimichanga so I just rolled the mixture up into warmed flour tortillas and called it a burrito. I topped each burrito with cilantro and Daiya cheddar shreds. Love the flavors in this and it's easy to make. 

 Cinnamon Lime Quinoa- I probably would have never made this recipe but Dreena suggested it as a side along with the Gimme Chimis. I used rainbow quinoa; it seems to have a little more texture than just plain white quinoa. A very interesting combination of lime, tamari (Bragg's), cinnamon, nutmeg, dried apricots and almonds! It complemented the spicy burritos with a sweet, salty, citrusy flavor. 

Cinnamon Lime Quinoa with Gimme Chimis (Burritos)

Larry's Re-Fried Beans~pg 99 & Burnin' Butt Burritos~pg 105

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:

Simmering the pinto bean mixture. I think black beans would be tasty to try next time.

Sauteeing the veggies for the burritos.

I used small whole wheat flour tortillas. It made seven plump little burritos.

I'll have two, thank you.

 After taking a pic I loaded them up with some Pace picante sauce!

Indian-Style Black Bean and Veggie Burritos~pg. 238

VegCookbookClub February recipes from Color Me Vegan by Colleen Patrick-Goudreau

I have been trying to get a few recipes in before February ends. Where did the month go?! I guess 28 days goes by fast. My baby boy will be 24 on the 28th of this month. Wow! Where did the last 24 years go?! 

RAINBOW

 I use a homemade blended Garam Masala from La Dolce Vegan. Love it! ~cumin, coriander, black pepper, cardamom, ginger and allspice.  

Yum! I had to add some cilantro to mine and some Pace picante sauce. 

Tofu Chimichangas & Homemade Salsa

I have been wanting to make these forever and finally decided today was the day! This recipe is from The Garden of Vegan by Sarah Kramer & Tanya Barnard. The filling is a mixture of marinated tofu and refried beans. After baking the chimichangas I topped them with a little canned enchilada sauce and some homemade salsa. I served some chopped romaine lettuce and lime wedges on the side. Mmm! Mmm!Good! Now I just need some tequila!!

Dick's Salsa
2 cans 14.5 oz diced tomatoes, slightly drained
1 can 4 oz. green chilis
4-6 chopped green onions (to taste)
1/4-1/2 C. chopped cilantro (I like alot of cilantro!)
1/4 tsp. onion powder (or to taste)
1/4 tsp. garlic powder (or to taste)
salt & pepper (to taste)
couple Tbsp. of white vinegar
couple Tbsp. of vegetable oil
    Combine all ingredients and serve chilled.

As you can see, this salsa can be made to your taste! I worked with Dick about 20 years ago and our company would have customer and employee dinners. Dick would make a roaster full of this salsa! The only change I made was to use fresh cilantro instead of dried. Dick is no longer with us; so thank you Dick, wherever you are!!

Black Bean & Sweet Potato Burritos~pg 158

Vegan Culinary Institute La Dolce Vegan! Challenge:

Betty's Salsa~page 63

This is a very tasty salsa-anything with cilantro in it is tasty to me! Instead of 2 large tomatoes, I used a  

14.5 oz can of diced tomatoes, drained.

Sweet Potato Mash

Black Bean Mixture

Toppings: Betty's Salsa, Daiya Cheddar Style Shreds, shredded cabbage, chopped tomatoes

Before folding!

After folding!

This is definitely a big burrito-might have to use a fork on this one! I have made this before and used the filling on corn tostada shells which was very good also.