Tuesday, February 9, 2010

A Scramble You Could Put in Your Burrito!

What's in your burrito?

What you need:

Rice and beans
garlic clove
tempeh (I used a variety from Light Life that is 'garden veggie' flavored)
baby portabellas
goat cheese
neutral oil
taco sauce

To begin, warm up the rice and beans. If you don't have this on hand you can make instant rice and/or warm up some Goya beans. If you are reheating them, as I did, then add a little water and heat with low flame.

Prep your veggies. Mince the garlic, dice about three slices of onion. Dice up about a small bowl's worth of tempeh. Additionally, slice the mushrooms; about half of a carton will do. Leave the slices thick. Heat the oil in a separate pan from the beans. About a tablespoon or two is enough oil. Add the garlic and onion to heated oil. Your pan should be at about a medium to high heat. Sweat contents for about a minute, then add the mushrooms and two generous sprinkles of salt, stir and cover for a minute.

Next, check your rice. If it's warm, turn off heat and leave covered. Add the tempeh to the pan with the mushrooms. When the mushrooms look like they are beginning to cook, stir and cover, lower heat a tad. Then, crack the egg into a bowl. Scoop a few, maybe two or three, spoonfuls of goat cheese into bowl. Add a generous splash of milk. Then season with cumin and oregano to taste. Beat this mixture.

Check your pan. If everything looks just about done, then add the egg batter. If not, hold off for a minute until you get to that point. You may slice some slivers of avocado while you wait and roughly chop the cilantro. If you have the chance, squirt a little lime on the avocado to keep it from turning brown.

When you do pour egg batter on, let it set ever so slightly and then stir, as you would with scrambled eggs. You are done, when the eggs are cooked. I prepared the plate by serving equal parts of rice and beans and the mushroom tempeh scramble. On the side with the rice and beans, I dressed the top with the avocado. Then sprinkle cilantro over everything, added a slice to the plate, finishing by swirling on taco sauce over the scramble.

Whether or not you pack this in a tortilla to make a burrito, what you will end up with is a quick, flavorful meal that is high in protein and heartiness. The scramble has a great texture and it is a way to give vegetarians more options for burrito fillings. I didn't make a burrito tonight, but I will definitely try it out soon. Okay, hope you guys try this out. Let me know what you think and how you put your own twist on it.

No comments: