Tag Archives: salsa

Vegan Vegg Burrito

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The Vegg

Vegan breakfast style burrito with The Vegg scrambled tofu, potatoes, fresh salsa, & avocado.

Experimenting with the last bit of The Vegg, recreating a breakfast burrito we used to always eat after surfing.

Blend 2tsp of The Vegg with 1/2c almond milk and set aside.

Peel and cut a few potatoes into a variety of small pieces and boil to make them a bit softer.

Scramble up firm style tofu. After cooking for a bit, you can add a little bit of Olivani or dairy-free butter and continue to cook until you are happy with it. Then pour The Vegg mixture on top and continue to cook until you have scrambled Veggs.

Drain the water from the potatoes and mix in a little avocado oil. I started making my fresh salsa while cooking them in a pan. I basically just cut up up a tomato, some onion, red capsicum, and coriander.

To assemble the burrito, add the potatoes, Vegg scramble, fresh salsa, and avocado slices. You can use any vegan tortilla or wrap, mountain bread, or make it gluten-free. Yum! You can even add some vegan hot sauce or soyrizo. Endless additions to adjust the burrito just how you like it.

Anyone else tried The Vegg yet? Curious to see what others think of it.

Previous Vegg posts:

Gluten-Free Lemon Bars with The Vegg

The Vegg Review

The World’s First Vegan Egg Yolk

Avocado Corn Salsa

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Chopped Avocado, Onion, Coriander (Cilantro), & Tomato

Mix coriander, onion, tomato, & organic corn

Add Avocado

     As a salad, wrap filling, infused with quinoa (keen-wa), salsa, as a base to add beans and other ingredients. There are endless possibilities of how to eat this fresh avocado corn salsa. At a work team building get together, I tried some sort of corn tomato salsa. I cannot exactly remember what was in it, but it tasted very fresh and yummy scooped onto rice crackers. Not too sure if I even needed the crackers as there was far more salsa piled on top. Since then, I have been thinking about making it, and somehow ended up with this mix that came together nicely. Chopped avocado, coriander (cilantro), onion, tomato, and organic corn. You can make it as simple or complicated as you like. I chose to add avocado as it is a very healthy fat full of goodness. Feel free to be creative and use ingredients from your kitchen or garden, and even keep it healthy and raw as is or wrapped inside some greens.

     Growing up in California, I grew to love salsa. Especially spicy salsa. Yes, I will admit that when I was little I was known for only taking the chips and dipping it into the salsa juice. I did get a few laughs from my family. Over time, I grew to love the veggies, too :). This salsa is a little bit sweeter with the corn, but it is a good variation nonetheless. In my wandering journey throughout the health food section at the supermarket, I found a few new products that I would not normally buy, but I was more curious than anything. Gluten-free, no preservatives, no artificial colours or flavours, and something called Crostini that resembles bruschetta. What is the difference? From what I can quickly gather, crostini is a smaller thinner version of bruschetta. Anyways, my curiosity of crostini and recreating a corn salsa led me to this…

Salsa Crostini

     Meanwhile, cheeky Zaedyn was hungry. I looked down to find him helping himself to my Nashi pear which was just about as big as him. There were a few moments of funny faces with uncertainty about the pear skin, but that did not stop him. He continued to sit there and munch away.