Wednesday, October 12, 2011

Potato, Squash and Cauliflower Burritos

Day 6- The Vegetarian Challenge- "Wrapped in a Tortilla"
Sometimes after a long day, after everyone has gone to bed and I have the house to myself, I'll watch a documentary on our instant movie player.   One evening I watched Forks Over Knives, which essentially talks about two doctors who, through their individual research, have come to discover that a certain diet, namely vegan (no foods containing animal products, including eggs and milk) and cutting out processed wheat and sugar, that you can not only stop the progression of, but reverse heart disease and cancer.

And their evidence is pretty convincing, even to the scientist in me who asks a lot of questions in her head as the movie is playing.  And for me, given the family history I have with both of those diseases, it made a lot of sense.  So I went to bed, thinking, "Hey, we might be able to give this a try, even if just for a month"  And I was super hyped-up about it.

Then I woke up the next morning and gave my little Duke in Training eggs and toast with a side of yogurt for breakfast.  Not exactly as easy as I thought.  So I gave up the idea.  Because really, it was late when I watched the movie and who ISN'T easily swayed at 1am?  Isn't that when most of the worlds orders for Ginsu Knives and the Miracle Bras are placed?  Its a gullible time for everyone.

Later that day, I took my little ones to our local coffee shop so they might get out of the house and I might have some adult interaction.  I sat down on the couch and in front of me was an old issue of Vegetarian Times, that, no kidding said, "Take our 28 Day Vegetarian Challenge".  So I opened it up and I read about it, and it seemed feasible.  But then my Duke in Training started to pull stuff off the shelves, so I dropped it.

THEN, still at the coffee shop (after twenty minutes of convincing my older child not to pull stuff off the shelves) I opened up another food magazine (because I'm always perusing for new recipes) and inside the cover there was a small blurb, "Please come to our website to see our discussion with the Director of Forks Over Knives."

So that is how we decided to become vegetarians for the month of October-- God spoke to me through an old documentary and two past issues of a magazine.  And since He had chosen to speak to me through food, I figured the least I could do is try one of the recipes.

This one should really be called "Burritos that taste better than they sound".  They're yummy and flavorful and EASY!!  They don't really freeze well, (although do ok as left overs), but you could always forgo the tortilla if you're REALLY trying to be healthy and just serve it OVER brown rice for a totally wheat free option.  Both My Loving Duke and I really enjoyed them, and didn't feel like we were missing meat at all.  Even the Duke in Training was excited about them, although he really used his tortilla more like a shovel.

I used purple cauliflower because my store carries it, its the same price as white or orange, and I thought it would look prettier.  It all gets covered in red sauce, so color doesn't really matter, but it was fun anyway.  Also, there are a lot of chilies in a can of chilies in adobo sauce (which can be found in your "Hispanic/International" isle.  You only need one here, so gently pat some of the sauce off the remaining chilies, spread them out on a baking sheet and freeze them.  Once frozen, you can remove them from the baking sheet, and stick in a ziploc bag and put back in the freezer for future use

Potato, Squash and Cauliflower Burritos
Adapted from a recipe from the June 2011 issue of Vegetarian Times

1 15oz can fire roasted tomatoes
1 chipotle chili in adobo sauce
3 cloves of garlic, peeled
2 tsp canola oil
12 small onion, sliced thin
1/2 tsp dried oregano
3 cups small cauliflower florets
1 potato, cubed into 1/4" cubes
2 cups butternut squash, seeded,peeled and cubed (about 1/4 butternut squash)
3 Tbs chopped cilantro
1 cup cooked brown rice, warmed
1 c Monterey Jack cheese
Flour/whole wheat flour tortillas, warmed

Preparation instructions
Pulse tomatoes (and their juice), chipotle chiles and garlic in food processor (or blender) until coarse puree forms.  Meanwhile, heat oil in large skillet over medium heat  Add onion and oregano, saute 2 minutes.  Add squash, saute another 2 minutes, then add potatoes, cauliflower and tomato mixture.  Cover and simmer 10 min.  Uncover and simmer 5 minutes more, or until veggies are tender.  Stir in cilantro.  Divide mixture among tortillas, top with rice and sprinkle with cheese.  Roll up tortillas, leaving one end open.

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