Bomb-Diggity California Veggie Burrito
- 2 large whole wheat wraps
- 1 cup shredded sharp cheddar
- 1 avocado - sliced
- 1/2 cup pico de gallo
- 2 handfuls cilantro - loosely chopped
- 1 can vegetarian refried beans
- 1/2 red onion - diced
- 2 cloves garlic - minced
- 1 cup broccoli florets
- 1/2 cup red & yellow bell peppers - diced
- 4 cups kale - chopped
- 1/4 cup purple cabbage - shredded
- 1 Tbl taco seasoning
- Salt & pepper to taste
- Any green hot sauce (salsa verde) of your desire to smother burrito in
- Oil for pan
- Oil and heat pan. Add red onions and cook for about 3-5 minutes.
- Add garlic and cook for about 30 seconds-1 minute.
- Add cabbage and cook for about 3 minutes.
- Add peppers and cook for another 3 minutes.
- Add broccoli, kale, and taco seasoning. Cook for about 5 minutes.
- Turn off heat and add a handful of cilantro. Stir.
- Divide the pan over your two large burritos, top with cheese, and then fold.
- Smother in pico de gallo, salsa verde, and half of an avocado on each burrito.
- Top with the rest of your cilantro.
- Pairs perfectly with a bomb-diggity margarita and sombrero!
Nha Trang, Vietnam Xmas ’15
Happy New Year To All!
This Christmas my hubby, wee man, and myself went to Nha Trang, Vietnam. Pre-baby we had travelled to Ho Chi Minh (Saigon), Vietnam and absolutely loved it. However, this time around, we were looking for a sweet beach holiday. I’d say we definitely found it here! Beautiful beach, friendly people, cheap-as-chips food and beer, and the most AMAZING coffee ever. I came back with loads of caffeine for friends but yes, mostly, for myself. It was rich, strong, and flavorful…the coffee and the holiday! Haha. We hung out at the pool, the beach, and walked everywhere. I loved going to the colorful markets and taking pictures of my surroundings, food, and my two delicious dudes. Everyday, we strolled on the walkway that followed the shoreline, soaking up the sun, shading ourselves under the palms when we got too hot, and breathing in the clean air (remember, I live in Beijing, the city of smog and Red Alerts – ready to leave for sure), often with no purpose. We simply would stop on the beach to let the wee man continue to get comfortable with his feet in the sand (he decided he could cope with walking on it as long as he had his shoes on). It was relaxing and amazing. Enjoy the pics!
FOOD:
As a veg, there aren’t crazy amounts of options, but I did chow down on some local favorites. Spring rolls and bahn mi! Bahn mi’s are sandwiches that are sold for about .50 in carts on almost every side street. You can opt for vegetarian ones with mock meat. There were quite a few mock meat restaurants in the vicinity as well. It just took some research and running around to find (some were closed etc) but alas, my hubby did me proud and found me my faux meat. Here’s a pic of the spring rolls (also a rickshaw pic), my bahn mi, coffee, and the banh mi food cart:
Bahn mi
bahn mi cart
Drip Coffee – Amazing!
I loved the fruit you could find everywhere as much as I loved the beaches (beach pics of a full moon on Christmas. Was SO incredible!)
Full moon on Xmas
Scenes from the markets and streets of Nha Trang
Vegetarian Mexican Rice Bowl
- 2 cups cooked brown rice (Tip: When cooking I use a veggie stock cube, lime, & cilantro to season rice)
- 1/2 of a red onion - diced
- 2 cloves minced garlic
- 1 1/2 Tbl spoon taco seasoning
- Oil for pan
- 1 can black beans (save liquid from can)
- Handful loosely chopped cilantro
- 1/2 cup Greek yogurt
- 1 head of broccoli
- 3 ounces kale or chard - chopped
- 2 stalks green onion - diced
- 1 large tomato - diced
- 2 avocados - sliced
- 1 cup sharp cheddar - shredded
- 1 lime - cut into wedges
- In a large pan, heat oil and add onion. Cook for about 5 minutes.
- Add garlic and cook for almost a minute more.
- Add black beans (keep some of the liquid from can) and a bit of the taco seasoning and stir. Cook for about 3 minutes.
- Stir in rice (add rest of liquid from black bean can) and cilantro.
- Add broccoli, kale, and the rest of taco seasoning. Cook for about 5 minutes. Squeeze in any amount of lime juice you would like.
- Now put Greek yogurt in a bowl with about 1/2 Tbl of taco season and stir.
- Give the pan a good stir and turn off heat.
- Add green onions and tomatoes.
- Separate into 4 bowls
- Top with cheese, add half and avocado to each bowl, and top with the greek yogurt. I often add some extra green onion & cilantro for garnish as well.
