So earlier this evening my internet suddenly went off and didn't come back on even after three modem reboots. My first thought was, "Egad! There's no Vegan MoFo post!!"
Thankfully, after about an hour it came back on. *Phew*
I'm seriously reconsidering the post scheduling thing once again. It's been nice to update the blog everyday with a new post, something special to look forward to each day. :) But if I line up a few posts, I think it'll give me more peace of mind.
To schedule or not to schedule, that is the question. Hmm.
Anyways, since today's post involves a long back story and even longer recipe (which is TOTALLY worth the hard work), let me get on with the Burrito talk.
On Sunday a couple of my vegan friends were planning to come over to our house and the plan was for all of us to make Burritos together. Each of us were assigned certain parts of the dish and whatever could be pre-made at their houses, they would prepare that and bring it here.
Mr. Vegantastic is the Burritomeister of our gang. He's been making Burritos for a while now and has this specific set of recipes which he follows. He is very particular about the exact ingredients which go into each thing so he took the trouble to create little document files for each dish and e-mailed them to the rest of us.
My portion of the work involved tortillas and beans. As I've mentioned before, I normally prefer to do a quick soak for beans, but Mr. Vegantastic control freak (and I say that term with love because I am one too when it comes to cooking) was particular that the beans be soaked overnight. So on Saturday night I soaked the beans.
Then on Sunday morning Ms. Pepa's flu took a turn for the worse, poor thing. So she had to drop out. The rest of us thought it over and decided to just throw the plan out the window entirely. But then, I was already in the mood for Burritos so I just decided to take whatever ingredients I had at home and adapt the recipes to my tastes and just make those Burritos anyways.
Cooking alone was less fun, but... on the up side, I could add as many chillies as I liked and there'd be no spice-wusses around to cry about it. :oP
Besides, you know me, I am incapable of cooking by following exact instructions. Intuitive cooks can be like that. ;) So I started with a couple of the basic recipes that Mr. Vegantastic sent, turned them into something else and added a bunch of other ingredients. The end result was amazing! So much so that I over ate and suffered big time. hehe
Thanks for the inspiration Mr. Vegantastic! :)
Wheat and Corn Tortillas:
1 C Whole Wheat Flour
1 C Corn (Maize) Flour
2 tsp Coconut Oil
1/2 tsp Salt
Mix everything together with warm water and form a soft dough. Cover and keep aside for an hour or so.
Pinch off golf ball sized pieces of dough, dip in flour and roll into large tortillas on a flat surface (I am most comfortable using my cleaned kitchen counter top).
Toast on a hot pan on both sides.
Herbed Rice (I've commonly seen basil rice inside burritos but I made this with chives instead):
1 C Rice (Red or Black or Brown)
2 C Water
1 tsp Dried Chives
1/8 tsp Salt
Wash the rice.
Bring water to a rolling boil in a large pot.
Add rice, cover the pot and reduce flame to lowest setting.
Let it cook for half an hour.
Check once and see if the rice is fully cooked and the water has been absorbed. If not cook for another 5-15 mins (cooking time varies by type of rice).
Mix in the salt and chives.
Chilli Beans Spread:
1 C Kidney Beans (Rajma) - not the red ones but the other kind, creamy colored with the dark pink blotches.
1 tsp Red Chilli Powder
1/4 tsp Cumin Powder
1/4 C Olive Oil
Rock Salt (to taste)
Wash and soak beans overnight and drain the water in the morning.
Bring fresh water to boil in a pressure cooker.
Add the soaked beans with the oil, chilli powder, cumin powder and a pinch of salt.
Pressure cook until the beans are very well cooked and soft (time and number of whistles will vary according to your cooker).
Alternately, you can boil it in a large pot too but this will take a lot more time.
Add the remaining salt and cook on a low flame while mashing and stirring.
Most of the beans should be mashed with some chunks left.
2 Large Tomatoes (chopped)
1/2 Onion (chopped)
5 Cloves of Garlic (chopped)
1/8 tsp Cumin Powder
1 T Olive Oil
Heat the oil on a medium-low flame.
Add the garlic and onion and saute briefly until softened but not browned.
Mix in the cumin and stir gently until well incorporated.
Increase heat to medium and add the tomatoes.
Stir and simmer gently for a minute or so.
Turn off the flame, add the sauces and mix well.
Cover and keep aside.
Avocado Pico De Gallo:
1 Large Avocado
2 Tomatoes (chopped)
1/2 Onion (chopped finely)
2 Green Chillies
1 Clove of Garlic
Fresh Cilantro (finely chopped)
In a mortar and pestle, crush together the green chilli, garlic and salt.
In an airtight container, mash the avacado with your fingers.
Add in all the ingredients and mix well.
Cover tightly and store in fridge.
Roasted Yellow Bell Pepper Salad:
3 Yellow Bell Peppers
Grill the whole bell peppers directly on a flame.
Cover in an airtight container and keep aside for a few minutes.
Slice the onions, tomatoes and bell peppers and mix together.
Keep aside in a closed container to let the flavors of the veggies blend in.
Cashew Sour Cream:
1 C Cashews
2 T Lemon/Lime Juice
2 T Vinegar
1/8 tsp Salt
Soak the cashews for an hour.
Drain the water and rinse.
Put the cashews along with the salt, vinegar and lemon/lime juice in a blender jar.
Process into a smooth, fluffy paste, adding a little bit of water as desired.
Transfer to airtight container and store in the fridge.
Putting the burrito together:
Place a tortilla on a plate.
Spread some beans in the center.
Put some guacamole over it.
Add some rice on top.
Spoon salsa over.
Top with salad.
Drizzle generously with sour cream.
Roll up and prepare yourself to bite into a delectable chunk of heaven.