Tag Archives: tasty vegan recipe

Guest Blogger: Chronicles of Passion – Unmexican Burritos

27 Jun

Who doesn’t love burritos? Great comfort food and easy on the budget if you want to stretch a dollar. Laura, author of Chronicles of Passion, is a: runner, lover of cooking, baking and traveling. She is someone who enjoys being social, meeting new people, and gaining new experiences. By taking on challenges Laura discovered she enjoys participating in hot yoga – pretty healthy revelation! With hugs and boundless creativity she plans to take on the world; right after finishing University. Please welcome Laura!

Let’s be serious: the only thing Mexican about these burritos is that I called them that.

They are made with fava beans, not black beans or refried beans.

They have sweet potato, red cabbage and apple. A great combination together, but who puts that in burritos?

They are served in homemade 100% wholewheat flour tortillas. Semi-burrito-like I suppose.

They are a nice mix of spicy and sweet – not just all-out-burning-my-mouth-spicy like a lot of burritos.

Oh and they have kale. Healthified as my brother would say.

But really, they are just my own version of burritos. One that is a little different, a little uncharacteristic of said Mexican classic, and a whole lot original. Be original. Make whatever you want and call it whatever you want, because sometimes it’s not about being the same, conforming to the normal, going with the flow. It’s not about doing what every one else is doing, making what everyone else says and having the same thing over and over. It’s about being spontaneous, trying something new, making something different. Yeah you might mess it up (don’t worry, I mess up a lot of recipes, and they just never make it on here . . . ), sometimes it might just be a total flop (remember my sourdough bread?), but at the end of the day, you fail, mess it up, try again, start again and eventually succeed. And when you succeed in something a little out of the ordinary, it’s a little bit sweeter. Because it was nobody else’s successes that you were running after or coming second to. It was all your own.

Unmexican Burritos

Quite unmexican ingredients, but just as messy and awesome as the standard. Be original.

Ingredients (2 Burrito fillings)

  • 1 clove garlic, minced
  • 1/2 small red onion, sliced
  • 1/2 portobello mushroom, sliced
  • 1/4 cup red cabbage, diced
  • 1/4 cup sweet potato, cut into match sticks
  • 1/4 cup stewed tomatoes, with juice
  • 1/4 apple, sliced
  • 1/4 tsp ground Fenugreek
  • 1/2 tsp basil
  • 1/4 tsp garam Marsala
  • Salt and pepper
  • 1 tbsp tomato sauce
  • 1 tsp honey mustard
  • 1 tbsp apple wine (or juice or cider)
  • 2 flour tortillas (homemade or store bought)
  • 1 tsp balsamic vinegar
  • 1/4 cup fava beans, drained
  • 3 kale leaves, torn into pieces


  • In a small saucepan, cook onion and garlic over medium heat until fragrant.
  • Add red cabbage, mushroom, sweet potato, stewed tomatoes and spices. Cover and let simmer until vegetables are mostly cooked.
  • Add apple wine, balsamic vinegar, mustard and apple and continue to cook on medium heat until vegetables are fully cooked.
  • Add fava beans, kale and tomato sauce to thicken. Cover and simmer until kale has wilted.
  • Spoon into two flour tortillas and roll into burritos.

Don’t worry, these burritos are still just as messy as the classic kind. I guess that’s kind of normal.

Guest Blogger: The Vegan Kat – Ginger Sesame Stir Fry with Seitan

24 May

Please welcome Kat, she is the author of The Vegan Kat.  She has been a vegan for nearly 4 years, and was vegetarian for about 6 years before going vegan. Her blog, The Vegan Kat, is her way of sharing recipes and showing that it’s not so hard to be vegan. Kat: “I’ve always enjoyed cooking and baking, so it’s good inspiration to continue trying new recipes and new foods.” Visit The Vegan Kat’s Facebook page here. Please welcome Kat!

I was in the mood for ginger and a healthy dose of veggies and this is the dish that resulted. It turned out really well especially for being a bit improvisational. Sometimes that’s the best way to cook! I make stir fries pretty often, but it was good to change things up and throw in some new flavors and veggies. It’s quite a colorful dish too. This is a quick and easy recipe that you can make on a weeknight, and the leftovers are perfect for lunch the next day!


1 yellow squash
About 1 cup of French beans (or green beans)
1 red pepper
1 leek
1 yellow onion
1 or 2 shallots
5 cloves of garlic
1 heaping Tbsp of fresh grated ginger
sesame oil
1 package of seitan
1/4 – 1/2 cup of soy sauce
1/4 – 1/2 cup of rice vinegar
garlic powder
ground black pepper
sticky rice or noodles
sesame seeds


  • Prepare your rice or noodles according to the package directions. I used sticky rice for this dish which worked out well. While the rice or noodles are cooking, prepare the rest of the dish.
  • Chop the yellow squash, french beans, red pepper, leek, yellow onion, and shallots. Press or mince the garlic and grate the ginger. Saute these ingredients in a large pan with some sesame oil.
  • In a separate pan saute the seitan in sesame oil so the edges get crispy.
  • Add about 1/4 of soy sauce and a 1/4 cup of rice vinegar to the veggies and let them simmer for a little bit to soak up the liquid.
  • Once the seitan is crispy, add about an 1/8-1/4 cup of soy and 1/8 to a 1/4 cup of rice vinegar. Start with less and add more to taste. Continue to saute so the seitan soaks up the flavor.
  • Combine the seitan with the veggies. Season with some garlic powder and ground black pepper to taste.
  • In a small pan, toast some sesame seeds over medium-low heat. It doesn’t take long for them to toast so keep an eye on them.
  • Once your rice or noodles are finished, spoon some into a bowl. Top with the veggies and seitan. Sprinkle some toasted sesame seeds on top.