rants & recipes

I came across this recipe recently and it looked so tasty, I decided to try it (as opposed to bookmarking it with the thousand other recipes I want to try, one day) ... and magically, my Whole Foods had Pepperjack Daiya! I hadn't noticed it before. I also managed to find some organic bell peppers at the local Giant. Bell peppers are one of a handful of vegetables I really try to buy organic. I don't know why it's so hard to find them.

Anyway, a quick word about the Daiya - it was great! Reminds me of pimento cheese in flavor, with some added spicyness. I will be looking for more ways to use it.

And the burritos ... they were delicious, filling and quick to whip up for dinner.

• about 1 cup vegan pepperjack cheese
• 1 tub extra firm tofu plus 1/2 box aseptic silken tofu
• safflower oil
• Dash nutritional yeast
• 1 red bell pepper, diced
• about 4 ounces mushrooms, sliced
• about 2 cups spinach, chopped
• 1/2 tsp liquid smoke
• 1 1/2 tsp garlic powder
• 2 tsp agave nectar
• 1 tbsp vinegar
• 1/2 tsp black salt
• 1/2 tsp black pepper
• 1/8 tsp red pepper
• 1 1/2 tsp tumeric
• 4-5 large burritos

1. Dice extra-firm tofu. Mash silken tofu with a fork. Heat in a non-stick pan to cook off some of the "tofu water".
2. In another pan, saute the bell pepper and mushrooms with some oil.
3. In a small bowl, mix together all the spices, agave, vinegar and smoke.
4. Coat the tofu with the spice mix.
5. Add the spinach to the peppers and mushrooms to wilt.
6. Add the tofu to the vegetables. Mix to combine.
7. Turn off heat, stir in cheese, cover pan and let the heat melt the cheese.
8. Warm burritos, stuff, fold and serve.
9. PS - as mentioned in the original post, if you have a gas stove, heating your burritos over the flame works extremely well.