Vegan Tibetan Burritos with Pepper and Paprika Potatoes

I was looking in the fridge and combing through my cookbooks--my "five o'clock frenzy!"--trying to come up with something for the first official day of fall! More and more I realize I will never be a 30-minute queen of cooking. I may make it to the "how about 45-minutes--a bit more, maybe" level. Have I mentioned this is my favorite time of year? It's so easy to be happy when the temperature hovers around sixty and then fifty and then, forty. . . then snow! I love to run in this, I love to cook in this and I love to EAT in this kind of weather. So, I have been busy finishing off my cake--by myself for the most part. I discovered that most people do not have a love of white cake with coconut and lemon as I do--too bad for them. (In lieu of my having to consume this cake all by myself, I have increased my running!--only makes sense--calories in, calories out--but don't forget that cake!) I picked up Moosewood Celebrates and thumbed through this wonderful cookbook. It has chapters devoted to most all seasons and holidays--I just love this cookbook! I found what I wanted, these yummy vegan burritos. As the story is told, a Tibetan feast was put in place as one of the Moosewood employees suggested a Tibetan-style burrito--incorporating ginger, garlic, and cabbage. Love the cabbage--good old cruciferous veggie. So, I kept pretty much to the recipe, only I added a green enchilada sauce and some shredded cheese for baking. You could modify this recipe to fit a multitude of tastes--adding garbanzo beans instead of seitan (for protein), you could add green pepper to the mixture, or celery, or any other fridge veg staple. Nonetheless, these were awesome and served up very nicely as a re-heated delight the next day!

Vegan Tibetan Burritos

2 tablespoons canola oil

1 large white or yellow onion sliced thin

4 cloves of garlic minced

1 inch fresh ginger minced

1/2 head of medium-sized cabbage sliced thin

3 medium carrots shredded

1/2 teaspoon of Thai chili paste

1 teaspoon paprika

1 teaspoon cumin

Spike seasoning or S and P to taste

1 package seitan, drained and cut thin

6 whole wheat tortillas (medium-sized)

1 can green enchilada sauce

1 cup shredded vegan white cheese

Preheat oven to 350. Lightly oil an 11x7 glass baking dish. Warm the oil in a large pan and add onion. Let cook for about five minutes--till soft. Next, add garlic and ginger, cook for a few minutes more--be sure to incorporate well. Now, add shredded cabbage, carrots, seitan (*for seitan, I like to brown it a bit in a separate saute pan in a bit of oil--just my preference) and rest of seasonings. Toss the cabbage until it is wilted. You can let this cook for a bit longer--it won't hurt a thing. I like a little carmelization to take place. Your call. Fill the tortillas about a third with the mixture, roll up and place in baking dish seam side down. Pour sauce over them. Cover and bake for about 30 minutes. Remove from oven, add shredded cheese and bake uncovered for about five minutes. Remove and let cool for 10 minutes before serving.

Pepper and Paprika Potatoes

2 russet potatoes peeled and cut into 1" dice

1 medium onion chopped

1 red pepper chopped

2 cloves of garlic minced

1 teaspoon red pepper flakes

1 teaspoon tumeric

1 teaspoon paprika

Spike seasoning or S and P to taste

Boil the peeled and chopped potatoes in water for about five minutes, rinse with cold water and set aside. Warm about 2 tablespoons of oil in pan. Add onion and cook for about five minutes. Next add pepper and garlic and seasonings, then add drained potatoes. Let cook for about 15 minutes, trying not to disturb the potatoes too much--just let them get a bit brown. Toss them around, then leave alone again. If it looks like you need water to keep them from sticking, that's fine--add a tablespoon at a time.