Miso Kale & Black Bean Burritos

So, there was a kale and black bean burrito that I really liked to make a lot...before I was vegan. It had feta. Sad face. I've been missing this burrito and was really craving it the other day. So I set out to make it...with no mo' feta tho'. Who needs feta? I replicated that same bright and briny feta-y kick with miso instead! This burrito is so fantastic. Warm, garlicky mashed black beans and seasoned miso kale compliment each other perfectly. Avocado lends a rich and creamy bite while red onions offer a little crunch. 

If you haven't tried a kale and black bean burrito yet, it's time to get your butt in gear and see what you've been missing! 

Miso Kale & Black Bean Burritos 

Inspired by Cookie + Kate

Serves 4

• 1 large bunch of kale, de-stemmed and chopped
• 1/4 cup cilantro, chopped
• 1 Tbsp. olive oil
• 1 Tbsp. miso paste (I like red)
• 1/2 tsp. ground cumin
• 1/4 tsp. chili powder
• 1/4 tsp. kosher salt
• sprinkle of ground black pepper
• 1 lime, juiced
• 2 15 oz. cans of  black beans, drained and rinsed
• 1/4 cup water
• 1-2 large garlic cloves, minced
• 4 large burrito-sized flour tortillas
• 1 avocado, diced
• 1/4 cup red onion, minced

In a large bowl, mix together the chopped kale and cilantro. 

In a small bowl, whisk together the olive oil through and including lime juice making sure the miso paste gets well incorporated. Now, drizzle the sauce over the kale mixture and toss to evenly coat . 

In a medium bowl, add the black beans. Mash them with a fork, or use the best kitchen tools you have, your hands (washed first, please)! Then, stir in the garlic and water. Microwave for about 1-2 minutes, or until warm.

Dice up the avocado and red onion and set aside.

Coat a large frying pan with a  nonstick cooking spray and heat over medium-low. Add one tortilla and press it into the pan. Then, add a scoop of beans and smooth it out somewhat into a rectangle in the middle of the burrito. Allow to heat for about 1 minute ensuring  the tortilla doesn't burn. 

Remove from heat when the tortilla is just barely crispy and very slightly golden brown. You don't want it too crispy or it will crack when rolled.

Place the tortilla on a table or large plate. Add a heap of the kale mixture and top with the avocado and onion.

Now, carefully roll the burrito. Fold in the left and right sides first, then tuck the side closest to you over the mixture, to the other side. Roll the burrito away from you to complete the roll. 

Repeat with remaining ingredients. 

Feel free to serve with sour cream or even guacamole! 

In truth I was listening to mostly more classical Christmas music (don't hate me!) but now it's Jaymay – Blue Skies

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Healthy Peanut Butter Maple Banana Fudge

So, as you may know, I pretty much want sweets all the time. However, as they have a propensity for...errr..not so good-for-you-ness...I do try to limit myself. Key word here is "try". Usually this fails. I'm pretty sure that if I were to cut out all sweets in my diet, I would be about 97 pounds. Which, for several reasons is pretty alarming and downright disconcerting. Obviously, this will never happen. A family member once told me they'd never have to worry about me being anorexic because I love food too much. Ummm, thanks...I guess? I was also told that my parents knew they'd never have to worry about me doing any drugs because I'm much too stubborn and peer pressure never bothered me the slightest. I'm pretty sure it was just a nicer way to say that I'm super obstinate and aggressively autonomous. *squinty face* I guess they're right about both. I really do love food, and I've never done any illicit drugs.

In my roundabout sorta way, what I am trying to tell you is that I am super excited to present you with a delicious, vegan fudge bar that is so good you'll want to eat the entire pan.

These really are quite deceiving...and somewhat upsetting. I could have been making this amazing fudge all this time and it's healthy!? I feel somewhat betrayed by the universe, and the Patron Saint of Healthy Desserts. I looked it up, and there is not a patron saint for desserts, let alone healthy desserts. But, there is one for Bakers, Cooks and oddly enough...Radiologists. Alright! 

Enough nonsense.  Whole food, vegan fudge bars with a nut-date crust and a creamy chocolate filling. Deceptively addictive and completely rich and satisfying. They even have flax seeds! The only thing that I wouldn't really consider as "healthy" is the maple syrup. That's not really healthy. But we'll let it slide this time. Yep, this is definitely my new favorite, easy dessert!

Healthy Peanut Butter Maple Banana Fudge

Inspired by Chocolate Covered Katie

Serves 16

• --Crust---
• 11 large medjool dates, pitted (about 1 cup)
• 1/4 cup raw almonds
• 1/4 cup raw walnuts
• 1/4 cup raw hazelnuts 
• 1/4 cup unsweetened cocoa powder
• 1 Tbsp. whole flax seeds (or ground)
• pinch of kosher salt
• --Filling--
• 2 ripe bananas (one of them frozen, if you want)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup creamy peanut butter
• 1/4 cup maple syrup
• tiny pinch of kosher salt
• finishing salt (for topping)
• --Notes--
• Feel free to substitute any mixture of nuts you'd like. 

In a food processor, add all the crust ingredients and process for about 3 minutes, or until the crust is well blended.

Transfer to a 8 x 8 inch baking dish and press it with the back of a spoon until it is firm and even.  

Wash out the processor and add in all the filling ingredients except for the finishing salt. Process until smooth and silky, then pour over the crust. 

Smooth it out evenly with a spatula.  

Cover and place in the freezer for about 5 hours, or until firm. It does take a while to firm up. Once firm, garnish with the finishing salt and cut into 16 squares. 

Serve straight from the freezer or allow to thaw for a few minutes before serving. Keep the leftovers in the freezer. 

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Super Vegetable Stew

Sometimes, most times...I just want some veggies. I mean, I have the occasional "give me Swedish fish, lots of Swedish fish" phases and I'll always breathe chocolate...but, you know. Can't be eatin' Swedish fish all damn day... Well, I had a serious need for vegetables the other day. Any vegetable. All vegetables. Nay, the healthiest vegetables! It was time to make one badass veggie soup. I was crazed. Maybe it was the -10 F weather, maybe it was my excessive consumption of the "healthy" chips I ate, maybe it was my lack of exercise last week. Whatever it was, I needed some nutrients runnin' through my veins. I needed to recharge. Okay, I think you got the picture. 

Well, this is how I came upon my Super Vegetable Soup. No fluff veggies like carrots and celery. No, Sir! Don't be bringing those weak-ass veggies all up in my soup! Only serious veggies need apply. Red cabbage, broccoli, sweet potato, kidney beans, mushrooms, etc. This soup is so BA that I had also bought beets, kale, and red bell peppers...all which didn't make it into the soup...because the pot ran out of room! 

This soup is extraordinarily easy and it makes enough for a crowd.  Feel free to add in whatever other vegetables you desire and/or remove the ones you don't like. Freeze what you don't eat or just cut the recipe in half. Make this stew work for you!

Super Vegetable Stew

Inspired by The Model Foodie

Serves 12

• 1 Tbsp. olive oil
• 1 tsp. turmeric 
• 1 tsp. Italian seasoning
• 1/4 tsp. black pepper
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 64 oz. bottle of low-sodium V8 juice
• 1/2 medium red cabbage, chopped
• 1 medium sweet potato, diced
• 1 head of broccoli florets, chopped
• 1 medium yellow summer squash, chopped
• 8 oz. baby button mushrooms
• 4 vine-ripened tomatoes, diced
• 1 15 oz. can of kidney beans, drained and rinsed
• nutritional yeast, for topping

In a very large soup pot, heat the oil over medium-low heat. Add the turmeric, Italian seasoning and black pepper and saute for about 30 seconds.

Add in the onion and garlic and saute for about 5 minutes, or until the garlic becomes fragrant and the onion begins to turn translucent. 

Now, add in the V8 juice and all the remaining ingredients except for the nutritional yeast. Cover and allow to simmer for about 30 minutes, or until the sweet potato is fork tender. 

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Serve hot and topped with cheesy nutritional yeast!

I can't be helped...Classical Christmas Music – O, Christmas Tree

Also, here's me trying to coax a stray dog into our home. I shall call him Bos. You know, from Bos primigenius...a.k.a. cow. He looks like a cow. Doesn't he?!

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