P.159
My dinner last night was pretty much a complete bust so really needed something to boost my confidence and motivation to try a new recipe. Looking at the ingredients, I had everything I needed, including the nutritional yeast. (This is nothing like the yeast you use in baking. I’ve noticed it’s used whenever a cheese like sauce is used in vegan cooking. ) This recipe goes together quite easily with a few steps in the preparation. Soaking the cashews, cooking the quinoa, chopping the veggies…. I cooked my quinoa with a bouillon cube for a little added flavor to the quinoa. I know I like this touch. I used a pampered chef chopper on the broccoli so it is a little finer. I think that works better in the wrap. You can make this ahead and then heat when you add it to your wrap. I used a flour tortilla and my daughter used a gluten free tortilla. Both options are delicious and I am happy to say, I can recommend this recipe with confidence. It is not your typical Mexican burrito! If you’re looking for that taste and flare, we need to look at other recipes. Burrito is used as the way it is served. I would say this is more of a yummy hot broccoli side wrapped up in a tortilla. I will make this again!!!!!
soak 3/4 c. raw cashews for a couple of hours or overnight
Cook 1 cup Quinoa according to directions, set aside ( I use 1 c. quinoa and 2 cups of water and 1 bouillon cube.. Cover and simmer for 12 minutes or until quinoa has absorbed all moisture)
CHEESE SAUCE:
FOOD PROCESSOR: process till smooth..The sauce will be very thick!
combine soaked, drained cashews with:
1 clove garlic, minced
1/2 c. unsweetened almond milk (not flavored!!!)
1/4 c. nutritional yeast
1 1/2 tsp Dijon mustard
1 tsp white wine vinegar or lemon juice
1/4 tsp onion powder
1/2 tsp sea salt
LARGE SKILLET: Combine the following and cook till broccoli is tender..about 15 minutes)
1 clove minced garlic
1 tsp olive oil
1 1/2 c. diced sweet onion
1 tsp sea salt and 1/2 tsp ground pepper
3/4 c. diced celery
2 c. chopped broccoli florets
3-4 Tbl. chopped oil -packed sun-dried tomatoes
1/4 tsp. red pepper flakes
Add cooked quinoa and cheese sauce to the veggies and heat for 5-10 minutes. Spoon the mixture onto the tortillas, wrap and serve. ( Angela Liddon says you can grill or press the burrito before serving and while I have not done that yet, it sounds amazing and I’ll try in next time.) I give this recipe a 4 spoons due to a few more steps in preparing it.
