As I’m working on this second cookbook, freezer burritos have quickly become a part of my life. So, when I saw the new Curry Satay Seitan from Sweet Earth Foods, I knew. I KNEW I needed to make a burrito with these. Of course, I wanted to add some vegetables and delicious rice, plus some heat. Ta-dah! Curry Cauliflower Burrito!
I’ve played around with some SE products before (and got my mom hooked on their Benevolent Bacon), so I was excited to try this one out. Plus, how can you go wrong with curry? I didn’t have any potatoes on hand, though they would be really good in these. BUT, I did have about 10 pounds of zucchini from my garden that I needed/still need to use.
Let me tell you, the combination of oven-roasted, curry-spiced veggies, the cilantro lime rice, the fresh greens and tomatoes and of course the satay, was so damn good. A hearty burrito without being over-the-top! I found it especially tasty with a side of vegan, plain yogurt to drizzle on, occasionally. If you add a little lemon zest, cilantro and salt to the yogurt, even better!
If you’re a real glutton for fiery punishment, add more hot sauce to this! I added a few slices of a jalapeño from my garden and it was game over. It’s such a loving, but painful relationship I have with hot peppers, sometimes.
Back to this Curry Satay! It comes in four 1″x1″x4″ strips, perfect for grilling on skewers, but still very versatile. The seitan is seasoned perfectly, so that you can just top a salad or bowl with chunks of it, for added protein and flavor. Sweet Earth is found in a TON of stores, but if you don’t know where it is near you, use the store locator!
Meanwhile, I’m on my way to NYC for the Fancy Food Show (see you there?!) and I can’t wait to return to this tasty freezer curry cauliflower burrito! Especially, since I won’t feel like cooking. 😀 ALSO, Sweet Earth was awesome enough to have me host a giveaway for y’all, over on my Instagram! Enter to win a month’s supply of Sweet Earth products and some rad swag. <3
True Life: I’m a Snacker. Really, I love putting together really delicious dishes, and meals! But, if I’m not in that mode, you will find me eating all kinds of things throughout the day. It’s at its worst when I have a lot of work on the computer, so I’ll have hummus and pita chips for a meal. Maybe I’ll have avocado toast later? If I’m really slacking on eating fruits and veggies, I’ll throw together a smoothie for a late dinner. It’s really a mess sometimes. So, I thought I’d create a little something for a protein-rich, flavorful snack: Pizza-Roasted Almonds!
I got this idea from a Vegan Cuts snack box, where there was a snack of raw pizza-flavored almonds. They were SO good! I knew I had to take matters into my own hands and make some at home, for every day snacking. Now, originally, I wanted to try to make pizza-roasted chickpeas. But, after two batches of not having the best luck, and nearly breaking a few teeth, I moved on. I may revisit making crunchy, crispy chickpeas later on; for now, I’m loving these almonds.
The coating is super simple! Tomato pastes, spices, olive oil, lemon juice, and nutritional yeast AKA nooch. The tomato and herbs give you that marinara vibe, while nooch and lemon juice give a hint of cheesy-ness. Lately, these pizza-roasted almonds have been the perfect snack to enjoy with an afternoon beer, while hanging out in the sun. And if you’re not into beer, iced tea or lemonade work well, too. 😉
In this recipe, I used some dried basil from my garden last year, which is awesome. This year, my tomato and zucchini plants are taking over one of the raised beds and the basil is getting buried! It’s been really awesome to have a “huge” garden, this year, starting 90% of it from seeds. I have a feeling I’ll be giving away a lot of tomatoes, seeing as how all SIX plants are doing well and will soon have ripe ones coming up! Two Romas, a Chocolate-Striped, a Gardener’s Delight, a Homestead and a bonus plant that volunteered from my compost. Woohoo!
The corn stalks seem to be doing well, and my pepper plants are really bringing the heat. I have pole beans growing FAST, and just started some bush bean plants for tasty green bean dishes. Basically, I’m just super excited about all of this and can’t wait to make more recipes showcasing all of these beautiful ingredients. I might put together a video of when I constructed the raised beds, what seeds I used, what I’ve been doing to help everything grow, etc. If you’re interested in something like that, or organic gardening, let me know!
Now, back to these Pizza-Roasted Almonds! 8 ingredients, 20-25 minutes of your time, and a delicious product. Need I say more? ALSO, keep your eyes peeled for the next few blog posts here on VYA, some gorgeous new recipes coming your way!
Father’s day is this weekend (at least here in the US), and every year my family has the same tradition. We start the day with my dad’s favorite breakfast (my mom’s biscuits and gravy – definitely NV), and his favorite beverage: Bloody Mary. Typically, I’m in charge of the drink-making, so I’m a pro at it after many years. This year’s is a little different. I went all out with a Loaded Chipotle Bloody Mary!
Don’t know what a Bloody Mary is? It’s a tomato-based alcoholic beverage, consisting of vodka, tomato juice, Worcestershire sauce, a stick of celery and maybe S&P. There are SO many variations on this drink, and now, it’s a spotlight stealer with its wild garnishes (sliders on a skewer, anyone?). For convenience, there are a lot of bloody mary mixes on the market; but many of them aren’t vegan! (Booo, traditional Worcestershire sauce)
So, a couple of months ago, after collaborating with Powell & Mahoney on a tasty Mango Turmeric Margarita recipe, we were thinking of another fun drink to make. I took a glance at their site and the bloody mary mixes stood out to me IMMEDIATELY. No funny ingredients like corn syrup, or artificial coloring, plus they even have VEGAN, GLUTEN-FREE Worcestershire sauce in their mix! And a LOT of organic ingredients. Seriously, y’all, I was/am so excited.
Plus, with the timing of Father’s Day, I knew it was meant to be! P&W were gracious enough to send over two flavors of the mix: Chipotle and Sriracha. Unnffff. Now, my dad and I love spicy foods. So, even though the bottles say extra spicy, we added more hot sauce. 😀 My mom, on the other hand, was tearing up and cursing me because of the heat. Oops.
Because I love smoky chipotle, it was the perfect foundation for me to build this recipe upon. Of course, you don’t have to add much to the mix to make a proper bloody mary, but I couldn’t live with myself giving you that as a recipe. The wheels in my head were turning, and an image started to build itself in my mind. Homegrown Cilantro. Vegan Bacon. Pickled.. pickled things.. ESCABECHE! Of course some lime, olives and a salted rim were thrown in there, too. All of this making the beautiful, Loaded Chipotle Bloody Mary!
If your dad is anything like mine, and is a huge fan of bloody Marys, you must make this for Father’s Day. Hell, even Corey’s family is coming over, so his mom and I will be enjoying some of our own! A heads up, this recipe makes more escabeche than is necessary for serving 4 drinks. But, I thought you’d like to have extra on hand for the following 4! 😉
Sidenote: The backboards for the beauty shots in this post were put together by my dad, and they look amazing. Thank you, Dad! Love you! <3