Tofu, Corn & Snap Pea Burritos

I'm really excited about this burrito post.

Sure, I've made some other burritos before with other delicious ( and some similar) ingrediences (Tofu, Black Bean & Corn and Grilled Shrimp and Zucchini). Sure, they were equally exciting to eat and share.

But oy. I'm really excited about this post, because it shows me how far my photo skills have come since I started out to conquer this blogging hobby. Well, either my skills have gotten better or my camera has gotten better. You decide. (Camera)

But I finally feel like my photos are starting to really capture freshness and color and detail. Those elements are really important to me. After taste of course! I love fresh food with lots of color and I love being able to share that.

These burritos have the perfect amount of crunch. I really hate a soggy or mushy burrito. I never really understood restaurants that cover them in sauce (I mean.. maybe it's tradition or maybe it makes some people happy) or why all burritos don't include lettuce. I need something crisp. I gots teeth and I wanna use them before it's too late and I'm eating mashed peas 5 nights a week.

Ew mashed peas. Shudder.

Soundtrack:


Tofu, Corn & Snap Pea Burritos
Serves 4-5


1 1/2 packages of extra firm tofu, pressed and cubed (I used 1 1/2 because I reserved 1/2 a block for use in salads. You could certainly use both or just 1.)
EVOO
1 c snap peas, cleaned, trimmed and halved
1 large red pepper, chopped
1 small red onion, chopped
1 tsp white vinegar
1/2 tsp ground cumin
1/2 tsp chipotle seasoning
1 tsp dried oregano
1 1/2 tsp agave syrup
1 c corn, either fresh from the cob or canned
1 tbsp fresh cilantro, chopped
salt & pepper
4-5 tortillas
1/2 radishes, julienned (to garnish)
romaine lettuce, chopped (to garnish)


Before beginning, be sure to press tofu for 20 minutes. Cube and set aside.


Heat 1 tbsp of EVOO in a large skillet over medium-low heat. Add onions, red pepper and snap peas. Season with salt and pepper and sautee for 3-4 minutes, or until onions just begin to soften. Remove from the skillet to a bowl and set aside.


Drizzle a bit more EVOO into the skillet. Add tofu to the skillet. Cook over medium low heat for a minute, chopping with the side of your stirring utensil until the tofu is broken down into small pieces. Add vinegar, cumin, chipotle, and agave. Season to taste with salt and pepper. Cook, stirring frequently, for 3-4 minutes. Add corn and cook another 2 minutes.


Remove from heat, stir in onion, pepper and snap pea mixture. Add cilantro and stir to combine. 


Serve in tortillas, garnished with radishes and lettuce.

Roasted Radish and Sweet Potato Salad

Happy Memorial Day long weekend all! Hope everyone is enjoying the weather, time off and relaxation...with beer! 

Being that it's Memorial Day weekend and the sun is shining so beautifully, you might be under the impression it's about time to put away your dutch oven for the winter and let it collect dust until the air is crisp again.

You might think that your dutch oven actually needs to be swapped out for white pants. 

You're probably right, but I've never been one to follow rules like that anyway. Liberty, justice and the ability to wear white pants year round for all!

Soundtrack:


Roasted Radish and Sweet Potato Salad


1 tbsp EVOO
2 cloves garlic, smashed and coarsely chopped
1 large sweet potato, peeled and cut into 1/2 cubes
1 1/2 - 2 c radishes, cleaned and halved
1/2 tsp ground coriander
salt & pepper
1/4 c white wine
3-4 handfuls baby spinach
1/2 tsp white balsamic vinegar


Preheat oven to 350 degrees.


Heat the EVOO in a large dutch oven on a stove top over medium-low heat. Add the garlic and sautee for 4-5 minutes, or until fragrant.


Add the potatoes, radishes, coriander and salt (about 1/4 tsp kosher) and pepper. Sauteed for 3-5 minutes. Add white wine, raise heat to medium-high and cook for 3-5 more minutes, stirring frequently, until reduced slightly.


Cover the dutch oven and place in the preheated oven. Cook for 10 minutes, remove from the oven. Stir and return to cook for another 10 minutes.

Remove from the oven, uncover and allow to cool slightly. Add fresh spinach and white balsamic vinegar. Toss to coat. Serve room temp or cold.