Thursday, April 3, 2014

Recipe Thursdays - Breakfast Burrito

I try to eat relatively healthy.  I include very little processed foods and frozen meals in my diet.  What I've noticed about my eating habits is that if I eat a healthy breakfast, I'm on track for basically the rest of the day.  If I start my day out with a wrap or a salad, I'm good to go for a few hours.  However, if I start my day off with ten handfuls of pretzels during my drive to work, then I'm in trouble.   

As I was browsing Pinterest one day, I came across a recipe that advertised itself as "The Best Breakfast Burrito in Town" and I was intrigued.  I put it on my "To make" list.  What really sealed the deal for me was that you can freeze them for a few months, you just have to take them out of the freezer the night before you want to make it.  I had a few days off so I decided to make them!  Also I thought it was time for me to make something not from my Isa Does It cookbook.  You can read the recipe that I used HERE but I'm including the way that I made it below.  

Vegan Lentil Breakfast Burritos
2 tablespoons coconut oil, divided

1 cup of crumbled seitan

1 small onion, chopped
1 yellow bell pepper,chopped
1 pound package (16 oz.) lentils
2-1/2 cups water
1 teaspoon salt for the lentils
8 ounces mushrooms, sliced (I used button)
1/4 cup fresh cilantro
1/2 cup vegan cheese
your favorite salsa
however many soft tortillas you need

Directions:  Put the lentils and the teaspoon of salt in a large saucepan.  Add the water to cover the top of the lentils.  Bring to a boil and cover the pot.  Turn down to medium low heat.  Cook 25 minutes or until liquid is absorbed and the lentils are tender.  I added a splash of soy sauce.  Taste to see if the texture is done but not mushy.  Set lentils aside.
Anyone who ever ate Dinosaur Egg oatmeal will recognize this bowl
Heat the oil in a skillet to medium high heat.  Brown the seitan on all sides. Set aside.

Add your onion and bell pepper to the pan.  If the pan is dry add a little bit more oil.  Saute until the onion is translucent and the peppers and onions are turning a bit brown.  Remove from the pan and set aside.  Add the sliced mushrooms to the same skillet and saute for about 15-20 minutes.

Now place a little bit of everything in a tortilla until you have enough to fill up a burrito.  You should google, "how to fold burritos" because I'm terrible at it and will not be able to help you in this.  If it is possible, i actually got worse with each burrito. 

Heat each burrito in the microwave for 15-20 seconds.

Serve immediately. 

To serve after freezing:
Put in the refrigerator the day before serving.
Unwrap from the plastic wrap.
Heat in the microwave for 15-20 seconds and then flip over. Heat 15-20 more seconds. 

Edit: Okay so after actually "serving after freezing" I have realized that 15-20 seconds isn't going to cut it. I do 30 each side!

My tower of burritos

Reasons I like this recipe: 1) I really like the flavor that coconut oil adds to the food.  2) Although it's a little time consuming to make, I ended up making 15 burritos so I'd say it was worth it!  3) they keep really well in the freezer.

What I would do differently: 1) I would season the lentils with some southwestern seasoning because I think they were a liiiittle too plain.  Also, let's be honest, lentils taste like dirt. I know the flavor is described as "earthy" but we all know it is actually "dirt-y".  2) I would add more vegetables, maybe some chopped carrots.  3) I think I would add some avocado or guacamole.  

If you are like some people I know (not me even though I'm working on it) and like to make your meals in advance, then this would be a really great addition to anyone's food prep day.

ps. Here's a bonus pic of my super cute dog Cleo.  She's almost 15, deaf and blind but she's still pretty spry and gives cats a run for their money.  
I love this face. 

ciao ciao -Katelyn
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