well, EXCUSE MY ABSENCE! i’ve been on vacation eating and not internetting, but now i’m back!

i was lucky enough to go a friend’s cabin and spend the entire time either eating or floating in a lake. this is one of the meals i cooked up while there: broccoli tofu scramb, gravy, avocado, biscuits and tempeh bacon!

I’m a bit fuzzy on the lines between wet burritos, baked burritos and oversized enchiladas but i decided to try to make wet burritos. maybe the sauce is wrong but it turned out tasty whatever it was.

BURRITOS makes 3 burritos

oil

1 block of tempeh, cubed

1 cup chopped broccoli

a dozen okra, ends discarded and sliced

1 c.  chopped chard

4 scallions, white and green parts separated

3 cloves garlic, minced

2 tbsp sauce soy

1 tsp chili powder

juice of 1/2 a lime

a few shakes nutritional yeast

wedge daiya

3 large flour tortillas

heat oil and saute okra until it starts to brown and soften. add white parts of scallions and broccoli and cook another couple minutes. add chard and stir until just wilted. put aside. heat another tbsp of oil in the pan and add tempeh, browning on all sides. add chili, soy sauce, garlic and lime. toss to coat, turn down heat and cook for a couple minutes. toss with nutritional yeast. top with green bits of scallions.

SAUCE

1/2 onion, diced fine

1 can diced tomato

1/3 c. water

1 tsp cumin

pinch of chili flakes

2 tbsp minced jalapeno (no seeds)

2 cloves garlic, minced

zest of a lime

in a saucepan, cook onions until slightly caramelized. add jalapeno, chili, cumin and garlic. stir for a minute until garlic just starts to brown. add tomatoes and water, stir to get all the little bits off the bottom of the pot. bring to a boil then turn down and simmer for 10 minutes.

ASSEMBLY

preheat oven to 350. fill 3 tortillas with the okra broccoli chard mixture, tempeh and daiya. wrap and place in pan side by side. pour sauce overtop, bake for 15-20 minutes.

PS: we finally got to pull up the garlic we’ve been growing forever! so exciting!