Tag Archives: breakfast burrito

Take 2: Vegan Breakfast Burritos

I made vegan breakfast burritos again this past weekend, and–good news!–I took pictures this time! I spent about 25 minutes searching for my camera cord, but as you can see there is a happy ending.

And the burritos were, once again, awesome. In fact, I would say that remaking this recipe is less a reflection of me fulfilling my New Year’s resolution to “post more consistently” as it is a tribute to how good these burritos are. Even meat-eating Tom is a huge fan.

If I were you, I would strongly consider picking up the requisite groceries to make these happen this weekend. Is it too early to think about the weekend? Probably. What can I say–for better or for worse, I generally start each week dreaming of Friday. Something to look forward to, right?

Here’s how it’s done.

Vegan Breakfast Burritos

Makes 4 burritos; adapted from Skinny Bitch in the Kitch

  • 4 small fingerling potatoes, diced into small pieces
  • 1/4 small onion, diced
  • 3-4 cloves of garlic, minced
  • heaping 1/4 cup salsa, plus more
  • heaping 1/3 cup black beans (kidney beans work well, too)
  • scant 1/4 tsp cayenne pepper
  • s+p
  • 2 Tbs coconut oil (olive oil would work as well)
  • 1 block of firm tofu (14 or 16 oz.), drained
  • 2 heaping Tbs nutritional yeast
  • 1/2 tsp tumeric
  • 1 Tbs tamari (soy sauce)
  • 1 large handful of spinach, chopped or ripped into small pieces
  • 4 whole wheat or sprouted grain wraps
  • handful of cilantro, finely chopped
  • 1/2 an avocado, chopped (optional)

Directions:

1. Crumble the (well-drained!) tofu with your hands into a bowl. Add nutritional yeast, tamari, half of the garlic, tumeric, and salt and pepper to taste. Mix with a spoon until well-combined. Set aside.

2. Melt 1 Tbs of coconut oil in frying pan over medium heat. Add the rest of the garlic and the onion, and saute for a few minutes. Add the potatoes, stirring often. Cook until potatoes begin to soften and brown. Add black beans, salt + pepper to taste, cayenne pepper, and salsa. Stir and lower heat if sticking. Set aside.

2. Melt the other Tbs coconut oil over medium heat in a separate pan. Add the tofu mixture. Saute until browned. Stir in the spinach until it wilts.

3. To assemble: Lay out your tortillas (I warm mine slightly in the microwave to make them easier to work with). Add a quarter of the tofu mixture to the center of each tortilla. On top of that, add a quarter of the potato-bean mixture to each. Finally, top with more salsa, fresh cilantro, and avocado slices, and wrap ‘em up! (Check out this post for a great demo on how to successfully wrap wraps, among other delicious things.) Cut in half and serve immediately.

If you’re a hot sauce person, this would be a good time to bust it out. You can also serve with extra salsa, although these flavorful beasts are delicious on their own.

4. Wrap the leftover burritos in tin foil (I find they hold together well this way) and save for a weekday breakfast treat or–my personal favorite–brinner!

Hearty and delicious.

A quick word about tofu scramble: Tofu is not eggs, nor will it behave or taste like eggs. (In my experience, eggs have a way of eluding imitation.) With that said, tofu scrambles are very tasty on their own, and if you haven’t tried one before, do it! As long as you are not expecting the tofu to magically become eggs in the pan, methinks you will love the dish. :)

What are you looking forward to cooking/baking/doing this coming weekend? (Admit it–you’re already thinking about the weekend, too.)

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Sun In Bloom

Yesterday, Tom and I went to one of my favorite vegan, gluten-free breakfast (and brunch) spots: Sun In Bloom.

It was lovely–just as its name suggests. (Isn’t “sun in bloom” a beautiful phrase? To me, it is the image of happiness.)

But my perfect morning actually began the night before with a much-needed yoga class–where I learned, incidentally, that during the summer in New York City, every yoga class is Hot Yoga.

Needless to say, I sweat. A lot. But I loved every second; it was one of those yoga sessions where you just know you’re doing something wonderful for your body. Everything about it felt right. It was a total sun-in-bloom moment. And it really loosened my muscles up–which had admittedly been really tight since this run. It reminded me that I need to make time for yoga more often–especially the further along in my training plan I am.

I came home craving something light for dinner. Does anyone else lose some of their appetite in the heat? I settled on a lot of edamame (more than what’s pictured) alongside avo toast with sea salt and red pepper flakes on Ezekiel sprouted grain bread.

It hit the spot.

Later I had a small bowl of this granola. I’m usually a morning granola girl, but it makes for a tasty dessert.

I woke up with a bit of marathon training reprieve: this week’s long run was just six miles, a nice break for my body.

I fueled pre-run with a banana and homemade cinnamon-raisin peanut butter.

And then I was off to Prospect Park. It was a tougher run than I expected because it was so. effing. hot. out. Still, I’ll take running outside (under the literal sun-in-bloom) over running on a treadmill any day!

I’m going to purposely brush over the part of my run where I tripped and wiped out on a dirty New York City sidwalk, slip ‘n slide style. Yeah, that was not a sun-in-bloom moment. Ha. (I am happy to report, I sustained no injuries.)

Anyway. Aside from my fall (Idon’twanttotalkaboutit!), I was happy with my run. Who needs coffee with a little thing called a runner’s high?

Happily, Sun In Bloom took care of my post-run grub. Casual and unpretentious, this Brooklyn “eco-eatery” is a wonderful place to dine.

I always have a hard time deciding what to order because everything sounds amazing. Not only is their menu vegan and gluten-free, a lot of dishes are raw or macrobiotic. Decisions, decisions!

It’s not a bad dilemma to have (read: I was in heaven). There was certainly no vegan brunch conundrum here!

After much debate, I finally settled on the “Rockin’ Veggie” with live hummus, marinated bell peppers, cucumber, and cabbage, dressed in an invigorating raw lemon vinaigrette–all in a collard green wrap.

I’m so glad I did! It’s almost as if this was created to satisfy a craving I didn’t even know I had. Maybe for this reason, I deemed it–on the spot–the best thing I’ve had on the menu thus far. It was so flavorful, crunchy, and fresh.

And because you can never have too many greens, I ordered the “Sweet Lady Green,” a juice made with kale, collards, romaine, cucumber, celery, and parsley.

Delicious and fresh. To his surprise, Tom even liked it. The only downside? It’s pricey, so not something I’d splurge on every time.

Tom ordered a brunch special–the energizing breakfast burrito in an Ezekiel wrap with butternut hash.

I’m not sure exactly what it contained–other than avocado, brown rice, tofu scramble, black beans, corn, and some sort of ranchero sauce–but it was really good. (Tom and I traded bites.) And the butternut hash? Out of this world.

All in all, another great meal. And I love that the portion sizes aren’t crazybig; I always leave feeling satisfied but not stuffed.

I also walked away with a tub of their raw hummus, because it was that good. I can’t wait to recreate!

Brunch with a side of hummus?

Perfect. 

What’s a sun-in-bloom (read: happy) moment you’ve had lately? 


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