Burritos, Tacos and Spring Rolls, among other things...

First, Saturday's market share: cucumbers, spaghetti squash, shiitakes, watermelon, peaches, tomatoes, herbs, sprouts, mustard greens, peppers, eggplant, okra, and local black bean salsa!

After our trip to Texas, I was inspired to make burritos and tacos :)

Tanya's Veggie Burritos:
(makes ~4-5 burritos)


4-5 tortillas (I used sprouted grain)
1/2 yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, chopped
1 large carrot, chopped
1 cup cooked brown rice
1 avocado
~1 cup coleslaw/shredded cabbage/broccoli slaw
diced dried jalapenos (or fresh)
taco seasoning
lime juice & salt to taste


Saute onion & celery in about 1/4 cup water until soft.  Add peppers, carrots, and jalapenos.  Cook about 5 minutes more. Add the cabbage/coleslaw mix and cook about 2 more minutes, stirring occasionally.  Add the cooked rice and taco seasoning.  I also added tomato powder (optional).  Mix well.  Add salt & lime juice to taste.


Scrape out the avocado and mash up.  Spread on the tortilla, top with veggie mix, and fold!

Tanya's Pea Tacos:
(makes ~5-6 tacos)


5-6 corn tortillas
1 cup cooked pink-eyed peas (or black-eyed)
1 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 yellow onion, chopped
3 stalks celery, chopped
1/2 cup shredded cabbage
1 tbsp minced garlic
Creole Seasoning
Taco Seasoning
diced dried jalapenos
crushed red pepper flakes


Wrap the tortillas in tin foil and put in a 250 degree oven for about 10 minutes to heat up.  Saute the onion, garlic, & celery in 1/4 cup water until soft.  Add the peppers & cabbage.  Cook another 5 minutes, then add the peas and seasonings, including the jalapenos & red pepper flakes.  Stir well. Add more water if sticking to pan.  Cook about 5 minutes.  Try to mash up the peas a bit in the pan so the mixture sticks together a bit more.


Remove tortillas and fill. Top with guacamole (recipe follows).

Tanya's Guac:

1 Hass avocado
1/2 tomato, chopped
1 tsp dried diced jalapenos (or use fresh)
juice of 1/2 key lime (or use from a whole lime, if you like it)
1 tsp dried cilantro (or use fresh)
salt to taste


Mix all together.

Other stuff I made:

Mama Pea's Gazpacho:

Averie's Crackers:

Pink-Eyed Pea salad:

Golden Zucchini Bread:

Marinated veggie spring rolls (turned out to be a bit too soggy):

I also made the Peanut Passion Sauce from Eat, Drink & Be Vegan.  I used almond butter instead of peanut butter.  I left out the lime zest, and I only used a tiny drop of sesame oil.  It was quite good...I used it as a dipping sauce for spring rolls.

My one year bloggiversary is almost here!  Look for a book giveaway as a celebration!!

By the way, I'm thinking of changing my blog name. Any ideas?  My husband likes "Cooking With T" so I may keep that as a subtitle.  I also would like my blog title to match the url.

Oh, and if you're interested, there was an article on trying to be vegan in New Orleans here.

Eat smart,
T.