Black Bean and Butternut Squash Burritos

burrito stuffs 2I know that pretty much every recipe I feature here is, just, my new favorite thing and the best thing you’re about to ever eat. And to be fair, I never really exaggerate—I have found some amazing recipes! But this one is my new favorite, seriously, I could eat it for days. (Haha, I did eat it for days.)

Besides how yummy it is, I also love that it can be done with regular cheese, Daiya cheese for a vegan recipe or with no cheese at all because it’s Just. That. Good.

I didn’t do step-by-step photos, but you can find some great ones at Oh She Glows, where I originally found the recipe. Guys, I just can’t recommend this enough. Seriously, I’m texting my best friend right now that it’s also good just as a side dish. I’ve included the recipe as I originally found it, but when I cooked it, I changed it up a bit by doing 1 cup of wild rice (instead of a half cup of short-grain brown rice). It gets pretty rice heavy, but it’s worth it. I stirred in some cheddar cheese and then served it with avocado.

Yield: 4 burritos or 3.5 cups of filling

Ingredients:

  • 1 medium butternut squash, peeled, cubed, & roasted
  • 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
  • 1-2 tsp olive oil
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 1 tsp kosher salt, or to taste
  • 2 tsp ground cumin, or to taste
  • 1/4 tsp cayenne pepper, or to taste
  • One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
  • 3/4 cup Daiya cheese (or cheddar cheese)
  • 4 tortilla wraps (large or x-large)
  • Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

Step 1: Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.

Step 2: Cook brown rice (for directions, see here)

Step 3: In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.

Step 4: Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.

Step 5: When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.

Step 6: Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

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A Happy Start to the New Year: Vegan Whole Wheat Waffles

Happy 2014, everyone! Instead of black-eyed peas, we started the new year with whole wheat waffles, a recipe from “Vegan Cooking for Carnivores” by Roberto Martin. Don’t worry, you don’t even have to ask—they are sooo freaking good. Highly recommend. I also recommend buying the cookbook if you’re curious about a vegan diet—Roberto is excellent at making a plant-based diet palatable to those who prefer the meatier side of food.

breakfast

Ingredients

Step 1: In a medium bowl, combine the flours, baking powder, cinnamon and salt.

Step 2: Stir in the milk, water, applesauce and melted butter until well incorporated.

Step 3: Let the batter rest for about 5 minutes while you preheat the waffle iron.

Step 4: Spray the preheated waffle iron with nonstick spray and cook the waffles according to the manufacturer’s instructions. Serve with maple syrup.

*Makes 8 medium waffles.

Great Gifting: Hannah Max Baking Crunch Cookie Chips

Happy holidays, lovely readers! I’m so excited for the week before Christmas, and not just for the holiday cheer—all this week, we’ll be bringing you great gift ideas for your family and friends.

The first up is a sweet stocking stuffer that pairs perfectly with milk—or even better, a treat for your little ones to set out for Santa’s arrival: Hannah Max Baking Crunchy Cookie Chips. They’re scrumptious! And about as healthy as a yummy cookie can be: They have no trans fats, no artificial flavors, no additives and no GMOs.

These crispy cookies come in five gobble-’em-up flavors: chocolate chip, cinnamon sugar, sea salted peanut butter, dark chocolate chip and original. I suggest snuggling by the fire and trying them all!

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Thanksgiving in Ojai

We decided to do something a little different for Thanksgiving this year. Instead of a big family dinner with tons of turkey, stuffing, bread rolls, cranberry sauce, gravy, mashed potatoes, yada yada yada…we decided to take a relaxing holiday, and each person made something different for dinner: pomegranate martinis (from fresh pomegranates!), brie en croute for appetizers, spicy Italian sausage lasagne, caesar salad and pumpkin pie (some traditions we want to keep). It was so delicious! And with our non-traditional meal, there wasn’t the urge to overeat…just to enjoy our food and be thankful. Hope you had a great holiday!

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What We All (Should) Know: Preparation=Key

Good morning! Just wanted to share with you my snack prep for the rest of the week (I know, I know, I’m a bit late—hello, Wednesday!—but it’s better than never, right?).

This yummy assortment will turn into: veggie bites with hummus; bananas and apples (missing…left at work, oops!) with almond butter; a slice of toast (Ezekial bread) with avocado and sliced tomato; and this “Easy Ass But Not So Pretty Vegan Quinoa Salad” by The Skinny Confidential (we’ll see if I can recreate it. Not pictured: quinoa, plain hummus, chili flakes, lemon and pomegranate seeds).

Snacks

The Power of Pomegranate Seeds

Wow, you guys. Have you tried pomegranate seeds? They are so delicious! And they are packed with tons of fruity goodness: They are high in vitamins C, K and B5; contain lots of antioxidants; and are filled with protein and fiber. But the best part? So yummy! Perfect as a snack or sprinkled on a salad.

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