Vegan Burritos and Pad Thai

What’s the point of cooking if you’re not going to try something new?  Around here, I rarely end up repeating the same dinner recipe twice, between our shelf cook books and the internet, there’s always something new to try.  Sure, some ingredients we use more than others, I know how to play for my audience, but I’ll try nearly anything once.  It doesn’t mean I’ll keep eating it.  I have a short list of foods I flat out do not like, although I’m learning about second chances.  Some foods are better fresh, or prepared differently than when its first impression was put upon me.  Worst case scenario, I’m reminded why I don’t like it, and remember not to eat it again.  Or, sometimes I find out it’s not so bad after all.  For instance, kidney beans. I hated them when I was a kid. I’m still not a huge fan of them now, but I’ve learned that I don’t have to fish them out of my meal before eating it.

In the spirit of trying new things, this week I made my first vegan dish.  It’s hard for me to think that I’d ever do that.  I never thought I’d put broccoli on a burrito, either.  But you know what?  It’s pretty freaking tasty.  I found this recipe on thugkitchen.com, a wonderful site for vegetarian recipes.  I love their style, even though their language is a bit rough.  This is great for a chilly day, or at least not a meal to make on a ridiculously hot, as your oven will be on for over an hour, including preheat.  I always thought cheese was necessary for anything involving a tortilla, but the spices in this are just right, and the avocado adds a creamy aspect so that I didn’t miss the cheese at all – which is a pretty big deal, considering my belief that there’s no such thing as too much cheese in a dish.

Roasted Chickpea and Broccoli Burrito (from thugkitchen.com)

• 2 15oz cans Chickpeas, drained
• 1 large yellow onion
• 1 crown of broccoli
• 1 red bell pepper
• 4 cloves of garlic
• 1 lime
• 1 avocado, sliced
• 3 Tbsp olive oil
• 1-2 Tbsp soy sauce
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• 1/2 tsp. ground coriander
• black pepper or cayenne to taste

Preheat oven to 425 degrees.  Chop onion, bell pepper, and broccoli to a size similar to that of a chick pea.  Combine chick peas, pepper, onion, and broccoli in a large bowl, adding olive oil, soy sauce, and spices.  Stir until everything is evenly coated.  Pour onto a large rimmed baking sheet and bake for 20 minutes.  After 20 minutes, add the garlic, and put back in for another 15 minutes.  After 15 minutes, remove from oven, and squeeze the lime over the roasted veggies.  Roll up in a tortilla with some avocado slices and enjoy.

For the my second offering this week I’m skipping across the Pacific, and attempting Thai food.  I know when you read the ingredients, you’re going to think it’s going to set you on fire, but don’t worry.  There is a heat, but it’s subtle, since direct flame is drowned out by peanut sauce.  Peanut sauce is kinda sweet, but very thick and rather creamy, much like thinned out peanut butter as a matter of fact. However, I can’t verify that it actually is thinned out peanut butter, and highly doubt that it is, so I don’t recommend substituting one for the other.  It should also be noted that bean sprouts are an ingredient that you must use within a day or two of buying, they seem to have a tendency of going bad rather quickly. The original recipe called for shrimp, but my husband doesn’t eat things that swim, so feel free to throw in a half pound of shrimp in with the vegetables.  No one likes slimy brown bean sprouts.  This dish takes a little prep work, but it comes together quickly and once underway can be ready in a half hour or less.

Pad Thai

• 2 boneless skinless chicken breasts1 tsp. red pepper paste
• 1/2 lb. Asian-style noodles
• 1/2 C Thai peanut sauce
• 1/4 C soy sauce
• 1 Tbsp. lime juice
• 2 Tbsp. sugar
• 2 tsp. Sriracha
• 3 Tbsp. sesame oil, divided
• 3 cloves garlic, minced
• 1/3 lb bean sprouts, rinsed and drained (about 5-6 oz.)
• 1/2 lb. baby shrimp (optional)
• 4 scallions, sliced
• 1/4 C peanuts
• lime wedges (optional, but highly recommended)

Cut the chicken into small strips, put in a resealable container.  Stir in the red pepper paste until evenly coated.  Let marinade in the refrigerator at least 15 minutes.

Cook noodles according to package directions.  While the water boils, in a small bowl, whisk together peanut sauce, soy sauce, sriracha, lime juice, and sugar.

Heat 1 Tbsp. of the sesame oil in a wok or large skillet over high heat, and quickly stir-fry the chicken.  When the chicken is fully cooked, remove.  Add the remaining oil to the now-empty wok, and add in the garlic, bean sprouts, scallions, peanuts, and shrimp.  cook for 3-5 minutes, tossing to combine.  Add the chicken, noodles and sauce mixture.  Stir until the sauce thickens.  Top with extra peanuts, and serve, squeezing lime juice from the wedges over your meal.

Tip of the week: If you have to grate a lot of ginger, peel your pieces, and consider sending through a hand-crank cheese grater.  It goes faster, and you don’t have to risk your fingertips on the microplane.