THE CHINA STUDY QUICK & EASY COOKBOOK (18 page)

MAKES 4 BURRITOS    

These burritos are filling and full of flavor. The Mushrooms Barbacoa comes together quickly and if you don’t have rice cooked, you can cook quinoa or millet in 15–20 minutes. I make a double batch of the Mushrooms Barbacoa so I can make these burritos one night and Mushroom Tacos (
p. 206
) another.

4 12-inch whole grain tortillas

1 cup refried beans

2 cups cooked brown rice or quinoa

½ recipe Mushrooms Barbacoa (
p. 196
)

1 15-ounce can enchilada sauce or 2 cups No-Queso Sauce (
p. 67
)

1.
Preheat the oven to 375°F.

2.
Lay the tortillas flat on a work surface. Divide the refried beans among the four tortillas, spreading them over the bottom half of each tortilla.

3.
Place ½ cup of the cooked brown rice or quinoa over the refried beans and top with the Mushrooms Barbacoa. Fold the tortillas in over the filling and roll them up.

4.
Place the burritos in a baking dish and pour enchilada sauce or No-Queso Sauce over each.

5.
Bake for 15 minutes, until the sauce is bubbly.

MAKE IT EASY

If you don’t have enchilada sauce or No-Queso Sauce on hand, use your favorite salsa.

MAKES 4 BURGERS    

One of the things you can count on in many mainstream restaurants is that if they have a vegan option on the menu, it is often some kind of veggie burger—and half of the time, it is a portobello mushroom burger. Most of the better restaurants know that what makes a good burger is the toppings. I like all kinds of toppings on my burger, such as Red Pepper Slaw (
p. 113
), Peanut Slaw (
p. 114
), and even baked beans (try the Jerk-Style Beans [
p. 188
] and see what I mean). Go wild with your favorite toppings on this burger or go simple—sometimes ketchup and mustard are all you need.

4 portobello mushroom caps

3 tablespoons balsamic vinegar

1 tablespoon low-sodium soy sauce or tamari

3 cloves garlic, minced

2 teaspoons dried basil

1 teaspoon dried oregano

½ teaspoon black pepper

4 whole grain burger buns, toasted

1 large tomato, sliced

4 lettuce leaves

1 small red onion, thinly sliced

½ cup Red Pepper Mayo (
p. 54
) or your favorite condiments (ketchup, mustard, etc.)

1.
Place the mushrooms stem-side up on a nonstick baking sheet.

2.
Combine the balsamic vinegar, soy sauce or tamari, garlic, basil, oregano, and black pepper in a small bowl and mix well.

3.
Drizzle the marinade over the mushroom caps and let sit for 30 minutes.

4.
Preheat the oven to 425°F.

5.
Bake the mushrooms for 10 minutes, then turn them over and bake for another 10 minutes.

6.
Place each mushroom on the bottom half of a toasted bun and top with the tomato, lettuce, onion slices, and Red Pepper Mayo or condiment of your choice.

VARIATION

Serve topped with Peanut Slaw instead of the lettuce, red onion, and condiments.

MAKES 4 BURGERS