Archive for August, 2011

Bean and Veg Burrito

Another night with lots of good stuff in the fridge.

Ingredients

1 tbsp olive oil

1 small onion, chopped

1 medium red bell pepper, chopped

1 1/2 cup fresh, canned or frozen corn

1 medium zucchini, chopped

8 oz. shitake mushrooms, chopped

2 tomatoes, chopped

1 can great northern, black, or pinto beans

1 can refried beans (vegetarian)

a couple good handfuls of spinach

1 tsp cumin

8 – 10 inch spinach tortillas

Fun things to top – black bean dip, salsa, sour cream (for non-vegans), cheese

How to:

Saute onion and red pepper in large frying pan.  Add corn and zucchini until softened.  Add mushrooms, tomatoes, and beans.  Stir until mixed well and hot.  Add cumin.  When close to ready to eat, add spinach and stir until just wilted.

Put in a big bowl in the middle of the table with the rest of the burrito “decorations” and let people fill and roll their own.  Great with a side of spanish rice and watermelon.

Yellow Split Pea Soup

It was cool this morning and so my mind went to soup…  This is what I came up with.  With sides of good bread, some sauteed broccoli, and a bowl of cherries, I was sooooo happy.

Ingredients

2 tbsp Olive Oil

2 cups chopped celery

1 cup chopped leeks

2 cups chopped carrots

1 1/2 cups dried yellow split peas

1/4 cup chopped celery leaves

4 cups vegetable broth

3 cups water

1/4 cup white wine

1/4 tsp ground cumin

1/4 tsp ground coriander

3/4 tsp kosher salt

1/4 tsp fresh ground pepper

How to:

In soup pot, saute celery, carrots, and leeks in olive oil until just soft.  Add vegetable broth and water, bring to a boil. Add split peas and celery leaves.  Bring to boil again.  Reduce heat and simmer for 45 minutes, until peas and carrots are soft.  Add wine, cumin, coriander, salt, and pepper and cook for another 10-15 minutes.  With immersion blender, blend soup to just smooth/a bit chunky consistency.  Serves 8.