Easy Vegan Mexican Breakfast Burritos

Ingredients

  • 2 cups (280g) of chopped red or gold potatoes about 1/4 inch size pieces (You want them this small so they fill the burritos easily)
  • 2 cups (240g) of chopped bell pepper strips about
  • 2 inch long (I used a tricolor bag, but use any you like)
  • 1/4 cup water
  • 1/2 teaspoon fine sea salt
  • 1 cup cooked chickpeas, drained and rinsed if using canned (170 g)
  • 1 cup corn (135 g, I used super sweet Trader Joe’s frozen)
  • 1 cup smooth salsa, not chunky (I used Trader Joe’s, use a mild one or the burritos will be really spicy)
  • 1 teaspoon ground cumin
  • 1/8-1/4 teaspoon ground chipotle chile pepper spice (optional for extra heat)
Avocado Cumin Cream
  • 1 large avocado
  • 1/2 teaspoon ground cumin
  • 2 tablespoons salsa
  • 1/2 tablespoon water
  • 1/4 teaspoon fine sea salt
  • Large Tortillas/Wraps of your choice, I tried some using GF brown rice wraps and some large rectangular ones from Trader Joe’s. NOT a fan of the brown rice wraps, yuck. Use ones you like!
  • Optional garnish: fresh chopped jalapenos

Mango Curry Chickpeas

Ingredients

  • 3/4 cup chopped red onion heaped
  • 1 inch knob of ginger
  • 3 cloves garlic
  • 2 tablespoons water
  • 1 teaspoon safflower or other neutral oil
  • ¼ teaspoon cumin seed
  • 1 bay leaf
  • 3 cloves
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon or more Garam Masala or use 1/2 tsp ground coriander and generous pinches of ground cloves, cardamom and black pepper
  • ¼ teaspoon or more cayenne
  • 1¼ cups canned or culinary coconut milk
  • 3/4 cup ripe mango pulp or puree unsweetened or lightly sweetened canned
    ½ teaspoon or more salt depends on if the chickpeas are salted
  • 1.5 cups cooked chickpeas drained if canned
  • 1 tsp apple cider vinegar optional
  • Generous dash of cayenne Garam Masala, chopped cilantro, for garnish

Sweet And Sour Aubergines

Ingredients

  • 1 tsp salt
  • 8 baby aubergines, quartered lengthways
  • 3 tbsp gram (chickpea) flour
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tbsp finely grated fresh ginger
  • 2 cloves of garlic, crushed
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • Handful of fresh coriander leaves, chopped
  • 3 tbsp coconut or vegetable oil
  • Juice of 1/2 a lemon
  • 3 tsp brown sugar

BBQ Chickpea & Cauliflower Flatbreads with Avocado Mash

Ingredients

  • 12 oz. small cauliflower florets
  • 1 tbsp. extra-virgin olive oil
  • Salt
  • BBQ Chickpea “Nuts”
  • 2 ripe avocados
  • 2 tbsp. lemon juice
  • 4 flatbreads or pocketless pitas, toasted
  • 2 tbsp. roasted salted pepitas
  • Hot sauce, for serving

Directions

  1. On a large rimmed baking sheet, toss cauliflower with olive oil and 1/4 teaspoon salt; roast in 425 degree F oven for 25 minutes along with one-fourth recipe BBQ Chickpea “Nuts.”
  2. Mash avocados with lemon juice and pinch salt; spread all over flatbreads. Top with roasted cauliflower, chickpeas and pepitas. Serve with drizzle of hot sauce.

Spaghetti Squash and Chickpea Sauté

Ingredients

  • 3 lb. spaghetti squash
  • 1 small red onion, finely chopped
  • 4 tbsp. fresh lemon juice
  • 2 tbsp. olive oil
  • 2 cloves chopped garlic
  • 1 15-ounce can chickpeas, rinsed
  • 1 c. fresh flat-leaf parsley, chopped
  • 2 oz. crumbled feta

Directions

  1. Using a large serrated knife, halve spaghetti squash lengthwise; discard seeds. Place both halves cut side down on a large piece of parchment paper, and microwave on high until just tender, 9 to 11 minutes. Use a fork to shred squash strands, and transfer to a large bowl.
  2. In a small bowl, toss onion, lemon juice, and a pinch each salt and pepper.
  3. In a nonstick skillet, heat 1 tablespoon olive oil and chopped garlic until beginning to turn golden brown. Add chickpeas; cook for 2 minutes. Toss with spaghetti squash, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Fold in parsley and onion (and juices). Top with crumbled feta.