Vegetarian Burritos

While doing groceries the other day (fridge was empty from Spring Break, so had to fill it a bit before market day came), I randomly decided we would have burritos for dinner yesterday. Probably was influenced by the two tortillas my friend gave me. Or maybe I just hadn't had any for too long. Whichever the reason, I was clear I was getting burritos done.

I made new white rice, in which I mixed some chopped cilantro (frozen from a few weeks back), and added some lemon juice in an attempt to replicate the Chipotle rice.

For the black beans, I just took a can of beans, stir-fried them a little with some salt, and then they were ready.

Chopped some lettuce and diced some tomatoes. Yesterday's version did not have guacamole, but I got some ripe avocados at the market today, so I made guacamole by mashing the avocado, adding some lemon juice and salt, and mixing it all together.

The grated cheese tastes like aged Gouda, which has a sharper flavor than the younger ones. I prefer the taste of aged cheese, and it was the cheapest grated cheese, in any case. I couldn't find sour cream, so I grabbed a tub of quark -- a good decision. It has a very nice flavor, and apparently, it has less fat than sour cream.

Pile the ingredients in whichever order, and wrap it up!

Spinach Tortilla rolls

August 1, 2013

I was home alone, and needed to make dinner. But I was too lazy to do anything too intricate, and there was also a lack of ingredients in the fridge. I settled for what I could find.

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RECIPE

  Ingredients

• tortillas
• frozen spinach
• cream cheese
• tofu
• salt and pepper to season
• plain yogurt

  Procedure

1. Thaw the spinach in a pot, then boil out most of the excess moisture.
2. Put oil in a pan and lightly fry the crumbled tofu (I like calling it "scrambling the tofu" because it's almost like making some scrambled eggs). Season with salt and pepper.
3. Warm up tortillas according to package instructions.
4. Add cream cheese to the spinach, then spread on the tortilla, leaving space at the edges.
5. Sprinkle on the scrambled tofu.
6. Fold the side edges of the tortilla, then roll it. Stick a toothpick at the 1/3 and 2/3 points of the roll to hold it closed.
   Optional: put a thin strip of normal cheese between the flap and the body of the roll so that when it melts, it acts like glue.
7. Bake the whole thing at 180°C for about 5 mins.
8. Enjoy dipped in some plain yogurt for added creaminess, and that hint of tart freshness.