Dear Eggplanters, my blog partner and I have no concept of time anymore, and realized that we were working off calendars from different years (1976 and 1982, respectively). So now that we’ve synced to 1824, we shouldn’t have as many embarrassing scheduling fiascos.
I would also like to address some concerns fans have written about in regards to my latest recipes. I’ve gotten hundreds of emails more or less asking the question, “Mary Ellen, did you become a vegan?”
I toiled away at that question for weeks, and wasn’t quite sure how to answer it. Veganism is a highly personal spiritual awakening. I thoroughly enjoy jumping on, into, and underneath bandwagons. I also love handing out pamphlets, and I just assumed this was part of the diet.
So did I become vegan?
Sadly, despite the pamphlet aspect, I am not a vegan. However, I’ve been posting mostly vegan recipes because my diet lately is heavily leaning vegan due to a bunch of foods causing me distress. I’m basically a home vegan that sometimes goes buck wild when released into the world. So far, this mental and physical compromise is working and my health should be good enough soon to get back on my regular drinking schedule.
Okay, so burritos.
I am really obsessed with breakfast burritos but I live in an area where they are kind of hard to find, and when you do find them, they suck and most definitely don’t have potatoes in them. What is wrong with people? What’s with the potato misers? Anyway, I set out to make a really simple, potato-heavy, food-truck-tasting, breakfast burrito.
I plan on revisiting this recipe a lot and trying out sauces (mostly spicy) and even a vegan nacho cheese to change up the flavor, but this recipe is great if you want something simple and you’re a spice wimp. This recipe also works well if you just don’t want to go shopping for a ton of shit because it uses a lot of pantry staples.
Vegan Breakfast Burrito
– 2 lbs potatoes (I used fingerling because I’m fancy and also I hate when things are chopped evenly)
– 1 block of tempeh, chopped
– 1 tsp garlic powder (plus more to sprinkle on potatoes)
– 1/4 tsp salt (plus more for potatoes)
– 1/4 tsp onion powder (plus more for potatoes)
– Ground pepper
– Smoked paprika
– Vegan butter
– Olive oil
– Hummus (you could also make a sriracha ranch and that would be bomb)
– Vegan parmesan (optional)
– Spinach and arugula (or lettuce, I guess)
Heat a large skillet with the vegan butter and add the potatoes and season them well with salt, pepper, garlic and onion powder, and the paprika. Sauté the potatoes until they are browned. I covered my pan with foil to get them done faster.
In a medium bowl, coat the tempeh with about 1/2 tsp of oil and then toss them in the measured out garlic, onion, salt and pepper ingredients. Heat another skillet with oil or butter (or use the potato one when the potatoes are done) and sear the tempeh until it’s brown and crispy on both sides (don’t cover).
Prepare the burrito: smear some hummus, add the greens, and then portion out whatever you want of the potatoes and tempeh and wrap that burrito.
I hope you all will enjoy your burritos, because I know I did. And I hope you all will forgive me for not becoming a vegan (or basically being a vegan, just take your pick).
Your local cow is someone’s daughter,