Virtual Vegan Potluck: Yellow Curry Vegetable Stuffed Burritos

Its Virtual Vegan Potluck time, people!

A whole day where the blogging world is flooded with a variety of delicious vegan recipes is one of the best days ever.  This is my first time participating and I am thrilled to be able to share this recipe.

burrito sliced - edited

I put quite a lot of thought into what I would contribute to the potluck.  I knew that I wanted to create something different from recipes I’ve featured on the blog in the past and I also knew I wanted something that would really represent who I am as a foodie.  It would be a tall order to find the perfect representation of my food tastes, as I like a lot of different things for a variety of reasons, but I do feel that in many ways, this meal does it.  It is full of veggies, packs layers of flavor, includes potatoes (one of the foods I find most satisfying to eat), allows for some flexibility and personal twists to be made, and it gets rolled up in a tortilla.

I love anything that can be rolled up in a tortilla.  Tortillas make life better.  Period.

I stand by that broad, sweeping claim. (I ❤ tortillas.)

Collage

I made my own curry powder for this, which I highly recommend.  It can seem daunting when you look at the long list of ingredients, but the process itself is straightforward.  If you have access to a bulk spice and herb shop, consider paying them a visit.  You certainly can use a pre-mixed curry powder, too, if blending your own powder isn’t your thing.

You’ll also notice that I cook the potatoes separately from the other ingredients.  There is a reason for this extra step, my friends, and that is to give the potatoes a slightly crisp outside, which will lend to textural variety in the burrito itself.  You could cook the potatoes differently.  You could do so.  BUT, you would lose the slightly crunchy, delicious potato magic that happens when you roast them in this way and who wants to lose that?

flat tortilla with filling - edited

I served my burritos with a side of snap peas sautéed up with some Bragg’s Liquid Aminos, garlic, ginger, a dash of sesame oil, and sprinkled with sesame seeds.  I also took leftover burritos for lunch (as I tend to do with leftovers) and they held up nicely.  I would venture to say that the curry flavors may have even deepened upon sitting overnight.

I hope you try them.  I hope you love them.  And, I hope you find lots of goodies visiting all the Virtual Vegan Potluck dishes!

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Yellow Curry Vegetable Stuffed Burritos  rolled burritos on pan 2 - edited

Makes 10 burritos

Ingredients:

For the curry powder:

  • ½ tblspn coriander seed
  • 1/2 tblpsn white peppercorns
  • 1 tspn yellow mustard seed
  • 1 tspn cumin seed
  • ¼ tspn fennel seed
  • 1 tblspn ground turmeric
  • 1 tspn red pepper flakes
  • 1 tspn ground ginger
  • ¼ tspn ground fenugreek
  • Pinch of ground cloves
  • 4 curry leaves, minced (optional)

For the burritos:

  • 1 cup yellow onion (about ½ large onion), diced
  • 1 bell pepper, chopped
  • 3 medium carrots, peeled and diced
  • 1 medium head of cauliflower, chopped small
  • 2 large russet potatoes, chopped into ½ inch cubes
  • 1 ½ tblspn olive or canola oil, divided
  • 2 tblspns curry powder (above recipe or pre-mixed), plus more for sprinkling on potatoes
  • 2 cloves garlic, minced
  • 1 tblspn fresh ginger, minced
  • 3 tblspns vegetarian fish oil (if you can’t find this ingredient, vegetable stock may be substituted)
  • 10 soft burrito-sized tortillas
  • Salt and pepper
  • Fistful cilantro, chopped

Method:

  1. Pre-heat oven to 425 degrees.  Prepare a baking sheet by lining it with parchment.
  2. To make the curry powder, place first 5 ingredients (all the seeds) into a dry skillet over medium-high heat.  Toast the spices, shaking and stirring seeds often, until they start to pop and become fragrant.  Remove from heat and grind into a fine powder.  I used a coffee grinder for this, but you can use a mortar and pestle if needed.  When ground, add all other curry ingredients and stir together to combine well.  Set aside.
  3. Place chopped potatoes into a bowl with 1 tablespoon of the oil and a hearty sprinkling of curry powder, salt, and pepper.  Toss to combine and coat potatoes well.  Spread potatoes out onto parchment-lined baking sheet in a single layer.  Place in the pre-heated oven and bake for 25 minutes, flipping once halfway through.  Remove from oven and set aside.
  4. While potatoes are cooking, make the rest of the filling.  Heat ½ tablespoon oil over medium heat in a large non-stick sauté pan or cast iron skillet.  Add onions and carrots and sauté for 5 minutes, until starting to soften.
  5. Add bell pepper, cauliflower, garlic, ginger, and 2 tablespoons of the curry powder to the pan, stir so all ingredients are coated with the curry powder, and sauté for 3-4 minutes this way.
  6. To finish cooking the vegetables, add the vegetarian fish oil to the pan, stir, and cover.  Cook, covered, for 5 minutes over medium heat.  You may want to stir once or twice during this time to prevent any items from burning, but keep covered when not stirring.
  7. Turn off heat and add cooked potatoes to the pan with the rest of the vegetables.  Combine well.
  8. To make burritos, fill each tortilla with ¾ cup – 1 cup of the filling, sprinkle with cilantro, and roll up.

*** Note:  If you want to keep burritos warm while you eat an appetizer or finish any side dish preparations, you can place rolled burritos onto a baking sheet and into an oven heated to 200 degrees until ready to serve.

Click here to see the tasty dish that preceded mine in the Potluck (@ vegan miam):  Go back

Click here to check out the next goodie in the line up (@ Honk If You’re Vegan):  Go forward

 

Recipe: Carrot-Raisin Cupcakes (or Muffins, If You Like)

Do you ever get a craving you can’t shake?  I don’t mean a craving that last for a few hours, but I mean for days on end.

Usually, my cravings come and go.  I’ll want something for an afternoon and by the next morning, my mind (and belly) have moved on to something else.  I’m fairly fickle that way.  I want all sorts of things all the time and it can change from one minute to the next.  But, every so often, I get stuck on something and can’t let go of it.

Four on a plate - Close Up 2 - edited

Such was the case with carrot cake.  I’m not even sure what triggered this desire, but once it set in it wouldn’t be put off.  The first day, I simply wanted carrot cake.  It sounded good and it was on my mind. The second day, I REALLY wanted carrot cake.  I was disappointed I hadn’t had some the day before and I couldn’t stop thinking about it.  By the third, fourth, and fifth days, I was consumed with an unquenchable desire to shove carrot cake in my face.  It kept running through my mind.  My stomach churned at the thought.  I fought hard to shake the impulse to schlep out to some mysterious all night bakery that didn’t exist and find a slice in the middle of the night.  It’s true.  Please try not to judge me.

Clearly, something had to be done.

So, baking happened.

raw 2 - edited

Instead of making a traditional cake, I decided to make cupcakes.  I appreciate cupcakes for their self-contained, individually portioned ease and neatness.  When there is a whole cake in front me, it’s too easy to just keep moving my knife to the right when I cut a slice, resulting in a portion that would feed a small family of four.  With a cupcake, though, knife creep is not an issue.

These are some of my favorite cupcakes I’ve made in long while.  Truly tasty and sweetened largely with the banana, raisins, spices, and carrot, with a small amount of brown sugar for richness.  You can eat them with the glaze, like I did, or leave it off and call them muffins.  Regardless of which way you go, I don’t think you’ll be disappointed.

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Carrot-Raisin Cupcakes Four on a plate 3 - edited

Adapted from Vegan with a Vengeance

Makes 12 cupcakes

 

Ingredients:

For cupcakes

  • ½ cup raisins
  • 1 ½ cups white whole wheat flour
  • 2 tspns baking powder
  • ½ tspn baking soda
  • ½ tspn cinnamon
  • ¼ tspn ground nutmeg
  • ¼ cup brown sugar
  • ½ tspn finely ground sea salt
  • 1 cup unsweetened almond milk
  • 1 tblspn coconut oil, melted
  • ½ cup mashed ripe banana (about 1 medium banana)
  • 1 tspn vanilla extract
  • 1 ½ cups grated carrot (about 2 large carrots)

For glaze

  • 1 – 1 ½ cup vegan powdered sugar
  • 1 – 1 ½ tblspn unsweetened almond milk
  • ½ tspn vanilla extract

Method:

  1. Preheat oven to 400 degrees.  Lightly spray muffin tins with cooking spray.
  2. Place raisins in a bowl of hot water and let soak while you prepare other ingredients.
  3. In a large bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, brown sugar, and salt.
  4. Once whisked, add your liquid ingredients: almond milk, coconut oil, mashed banana, and vanilla extract.  Stir well to combine all ingredients.
  5. Drain raisins.  Add them, along with the grated carrot, to the bowl. Gently fold them into the batter so that they are well distributed.
  6. In ¼ cup batches, scoop batter into muffin tins.  Bake for 18-20 minutes, or until a toothpick inserted comes out clean.  Let cool 5 minutes in tins, then remove and place on a wire rack with parchment paper underneath.
  7. To prepare the glaze, combine 1 cup powdered sugar, 1 tablespoon almond milk, and the vanilla extract in a medium bowl.  Beat together well.  Add in additional powdered sugar and milk if needed to achieve the desired consistency.  Note that the glaze will thicken after sitting for a few minutes.
  8. When the cupcakes are nearly cool, drizzle glaze over the top.  Store in an airtight container at room temperature.