As a mom I spend a lot of time in the kitchen, doing mom things like: helping with homework, cleaning the never ending pile of dishes, and of course, cooking the family dinner.
By choosing to go #vegan, my dinner options have become a little, ahem, mundane.
Most things I prepare for the personally, are often rinsed, chopped and consumed…which is both good, and bad. Namely because I find myself eating much of the same thing over and over again…despite the growing database of vegan entrees and websites popping up all across the interwebz.
I’ve perused a few of those sites, but honestly I find many of the dishes overwhelming and often require a plethora of ingredients, some of which I do not have on hand.
While I can admit there have been several strikes, there’s at least one dish in rotation right now that I’d like to give a worth an honorable mention: a burrito created by yours truly.
The base of the burrito, is of course the tortilla.
Followed by quinoa (rinsed and cooked in cilantro seasoning).
Add a few black olives, an avocado, top it with some cilantro sprinkled with a little bit of cumin, and voila…dinner is served!
I’ve scarfed this down for breakfast, lunch and dinner! And unlike some of the other things I’ve tried these past few weeks, this burrito has staying power.
So, let’s hear it…three cheers for CG’s Vegan Burrito!
Hip, hip, horray!!!