Thursday, September 24, 2009

Super-Protein Burritos

The Chefs: Joseph and Abby

The Menu: Big, bold, beany burritos. Joseph whipped up a blend of black, pinto, and kidney beans, which he mixed with corn, red peppers, tofu, Daiya, and one secret ingredient that he likes to sneak into any meal possible. Curious? The answer is veggie bacon bits, which are not just for your baked potato anymore! Joseph served this mighty mixture over brown rice on rice tortillas, and topped it with vegan sour cream, chopped tomatoes, and salsa. Abby contributed a highly delicious salad that featured kale, green olives, tomatoes, and chopped onions.

The Goods: Today we edited the proofs of our November+December issue, aka The Veggie Awards issue. That's right, the winners are all set in print, and we're pretty freaking thrilled with them. Usually on proof day we order in burritos, since there isn't generally time to make a fantastic lunch with the intense editing demands of the day. This time, though, Joseph and Abby split up the cooking duty, and the results were totally delicious.

4 comments:

Jenna said...

So, are you hiring? :)

Amy said...

Mmm, a burrito, that sounds good, maybe I'll make myself one for lunch today!

The Vegan Food Snob said...

This looks so great :) No Daiya in Northern Ontario :(

Knit-Picky Veganista said...

the balance of everything on this plate is eactly what I love for flavors and textures...yum!