Thursday, July 2, 2009
Jamie Oliver's "Pukkolla" Muesli + Enchilada Style Burritos Again!
No need to cook this delicious breakfast! I got this muesli recipe from Jamie Oliver's cookbook "The Naked Chef Takes Off" and I adapted it to be vegan by subbing rice milk for the cow's milk. It only required stirring up the dry ingredients (oats, bran, dried fruit, nuts) the night before, portioning out a bowl, adding grated apple, rice milk and storing in the fridge. Next day I added more rice milk, some banana, cinnamon and I had myself a nutritious breakfast. Try it, you'll like it. Today it worked very well for me because after a long dog walk in the sun, I wanted a cool breakfast, not a hot one. The recipe happens to be posted online here. (I didn't have dates so I used both dark and sultana raisins in mine!)
I enjoyed my breakfast on the patio in the backyard. Was wonderful...
Buster relaxing after a long walk.
I was craving a burrito and lately when it comes to burritos, I've been turning to this "enchilada style" quinoa/bean/veg burrito every time! I do change up the veg or beans depending what's on hand. Today I had spinach and pinto beans. These always come out good. I'm much happier to use quinoa instead of rice as it has a better nutritional content. It's got protein, fiber, iron AND calcium! The topping I used today was tomato sauce flavored with chipotle chili powder and a vegenaise/lime juice drizzle on top. I really like the creaminess of it which reminds me of sour cream. Recipe for burritos here. Feel free to change up the veggies or use a different style of bean.
Here's the filling of quinoa, pintos, spinach and tomatoes. I used canned tomatoes that I accidentally forgot to drain the juice from so this was a little more wet than normal. But still very good.