The 30-Minute Vegan - Mark Reinfeld [85]
BURRITO MADNESS
One of our favorite ways to serve this dish is family style, where everyone gets to create his or her own version of the ultimate burrito. Using white basmati rice allows you to fit this in a thirty-minute time frame. If you have more time, you can use a short- or long-grain brown rice (see page 24). The ambitious among you can add our BBQ sauce (page 123) or Nacho Cheese Sauce (page 242) to the standard burrito ingredients listed below.
SERVES 4
1 cup white basmati rice
1½ cups water or vegetable stock
¼ teaspoon sea salt
1 (15-ounce) can refried beans (or homemade, page 229)
1 avocado, seeded and sliced
1 large tomato, chopped
2 tablespoons minced fresh cilantro
¼ cup diced red onion
½ cup grated vegan mozzarella (optional)
4 large whole-grain flour tortillas
Vegan Sour Cream (optional) (page 289)
2 cups chopped lettuce
1. Place the rice and water in a medium-size pot and bring to a boil. Cover and lower the heat to a simmer. Cook for 10 minutes. Turn off the heat and allow to sit for 5 minutes, or until all of the liquid is absorbed, about 5 minutes.
2. While the rice is cooking, place the beans in a small pot over low heat. Cook for 5 minutes, stirring occasionally. You may need to add a small amount of water and watch that it doesn’t boil.
3. Warm the tortillas on a griddle or in a large sauté pan. Prep the remaining ingredients as indicated.
4. Build your burrito or serve family style and allow each diner to wrap his or her own. See page 74 for the classic burrito-rolling method.
Variations
• The possibilities are endless here—you’re really only limited by your imagination!
• Add tofu or tempeh cubes (see page 27).
• Add grilled vegetables (see page 28).
• Replace the tomatoes with Salsa (page 82) and the avocado with Guacamole (page 88). Replace the refried beans with your beans of choice. Consider the spiced beans used in the Breakfast Burrito (page 74).
Quicker and Easier
A transitional product that makes for a quick and easy comfort food meal is frozen veggie burgers. Amy’s is a good brand. They can definitely take the edge off for those craving a burger. First defrost them, then reheat in an oven, toaster oven, grill, or sauté pan. Serve on a whole-grain bun with all the fixings.
There are also veggie dogs on the market. Serve with sauerkraut and mustard on a bun.
MACARONI AND CHEESE
Why is it that macaroni and cheese just keeps putting smiles on kids’ (of all ages!) faces? We like this version over the so-called real thing because it is much lower in fat, has no cholesterol, and is so much fresher. Cutting back on processed foods is an honorable achievement for any family . . . and it doesn’t have to be labor intensive—nor do you have to sacrifice flavor.
SERVES 4
3 cups uncooked macaroni (12 ounces)
¾ cup nutritional yeast
1 garlic clove, pressed or minced
2 tablespoons vegan butter or olive oil
2 tablespoons unbleached all-purpose flour
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon curry powder
1 teaspoon stone-ground mustard
1½ cups soy milk
1. Boil the macaroni according to the package instructions. Drain, rinse, and place in a medium-size casserole dish. Combine all of the other ingredients in a medium-size sauté pan over medium heat, whisking occasionally, until the mixture starts to thicken. It will continue thickening as long as it is exposed to heat; if it gets too thick you may wish to add more soy milk.
2. Pour the cheese mixture over the cooked macaroni and serve immediately.
Variations
• Feel free to add vegetation to your macaroni and cheese. Up to 2 cups of one or a combination of your favorite vegetables, such as broccoli, peas, or carrots, would liven up the mixture. Steam them on the side and mix in with the cheese.
If You Have More Time
Place the