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

 

Why Wednesdays? – Why I Eat . . . Some of My Favorite Foods #8

A Note About This Feature:  Why Wednesdays is a Move Eat Create weekly feature determined to turn the mid-week doldrums upside down and celebrate things I love to do and blog about.  Currently, the focus is on food, cooking, and eating.

 

I get really excited about food . . . and about eating . . . and about cooking.  Food, when you remove social stigma and guilt and all that other gross stuff that can be attached to it, is so much fun.

photo credit: funadium via photopin cc

photo credit: funadium via photopin cc

As a pretty unadventurous person (I am NOT going to be skydiving anytime soon), food is a way in which I actually get to take chances and try new things pretty much anytime that I want to.  As much as I like this variety, I am also a loyal person and I am very loyal to certain foods.  Certain foods (both singular ingredients, as well as fully formed dishes) are featured heavily in my dining rotation.  I may go even so far as to call them my favorite foods.  Though, please don’t think that because something isn’t on this list, I don’t love it.  I fully reserve the right to add to this list at any time and please realize it’s not entirely comprehensive, but it is a start.  I wanted to share a list such as this because I believe that learning what and how people eat can offer a unique insight into someone and I hope this gives you a bit more of a picture of who I am.  Plus, maybe you’ll be inspired to partake in some of these items, too, and I’m all about spreading the foodie love.

So without further adieu, here are (in no particular order) some of my favorite foods – those that make their presence in my life time and time again – along with a reason or two about why I love them so.

(Also, I’d love to hear what would make your list.  What am I missing that you would recommend?)

Love Crunch Granola

Granola – I love granola.  Correction: I am madly in love with granola.  I could eat it every single day.  I eat granola alone, with yogurt, and sometimes in bar form.  But, my absolutely favorite way to eat granola is in a bowl with non-dairy milk.  This makes me unbelievably happy.  I have tried many kinds, but some of my favorites are Nature’s Path Organic Love Crunch Carrot Cake and Kind Cinnamon Oat with Flax Seeds.  Plus, locally, the granola at Compote is OUT OF THIS FLIPPING WORLD.  Healthy, hearty, delicious.

Mr. Move Eat Create’s chowders.  He makes both a broccoli chowder and a potato-corn chowder that are the food equivalent of cuddling up in a cozy, warm blanket.  Serve them up with his from-scratch whole wheat biscuits and I am a happy woman, indeed.

Onions and garlic.  Any meal that starts by sautéing onion and garlic is a meal that I can support.  Period.

photo credit: Esteban Cavrico via photopin cc

photo credit: Esteban Cavrico via photopin cc

Dave’s Killer 21-Grain Bread with almond butter.  I eat this all the time.  It’s breakfast, it’s a snack, its lunch alongside fruit.  It is one of the simplest, most satisfying food experiences I have ever known.  Thanks, Dave.

My friend and roommate’s spinach and pepper lasagna.  Serious comfort food, but made seriously healthy.  Lasagna used to be on the bottom of my list when it came to Italian food, but not anymore.  I request this dish over and over again and am never, ever disappointed.  Some day I will take pictures for you and you will want it, too.

Cauliflower – A vegetable so often shrugged off for being bland or unexciting, but that’s part of what makes it great.  The versatility is incredible.  You can do so much with it!  Plus, it’s loaded with vitamins C and K, giving it super anti-oxidant and anti-inflammatory properties.  Woo!

Non-dairy ice cream.  More specifically, So Delicious Almond, Coconut, and Soy Milk ice creams.  I just have no words.  The name is totally deserved.  I am rarely without some in my freezer.

Berries – All types of them.  I add them to my granola.  I eat them straight from the carton.  I use them in desserts.  There is really no better grab and eat snack.

strawberries

Beans – If you can believe it, I didn’t think I liked beans until a couple of years ago.  These days, I am happy to eat them.  Full of protein and fiber, beans are not only delicious but adaptable to whatever cuisine I’m in the mood for.  Black bean burritos.  Kidney bean curry.  White bean cassoulet.  The list could go on and on and on.  I’ll happily take ’em canned or dry!

Vanilla & Cinnamon – I really don’t care what baked good you’re feeding me if it has these flavors.  Just hand it over.  I will eat it and be delighted by my two favorite baking spices.  Just talking about it makes me want a muffin.  Or a scone.  Or a cookie.  Or pancakes.

Blueberry Scone from Sweetpea

Lemons – A go-to for me recently for it’s alkalizing properties in the body, I’ve been adding it to a glass of water in the morning to start my day.  But long before that habit, I’ve known it’s wonderful to dress up just about any sauteed or steamed vegetable, as well as salads, baked treats and any other number of dishes (squeeze some on those beans I mentioned earlier and all of a sudden you’ve got a bright, savory main course ingredient).

I could ramble on for quite some time, but I really should get going.

Plus, this is making me hungry.

Happy Eating!

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Previous Entries in This Series:

#7 – Why I Eat . . . Strictly For Myself

#6 – Why I Eat . . . Local

#5 – Why I Eat . . . To Heal and To Fuel

#4 – Why I Eat . . . Food From My Own Kitchen

#3 – Why I Eat . . . Plants!

#2 – Why I Eat . . . With Reverence

#1 –  Why I Eat . . . Thoughtfully