Burritos, Stew, and Brats...oh my...

I haven't been baking much over the last week, because of busy schedules and such, but I have been doing some good cooking! I really want to hone some of my cooking skills, so I have been focusing on that a bit more lately than the baking side of life! As wonderful as it is, though, my heart will always belong to the wonderful world of baked goods :)
A few nights ago, I made tempeh burritos for me and Steve, with a medley of steamed vegetables on the side. These burritos are one of our favorite things to eat...they are really savory and unique and totally hit the spot!

Tempeh Burritos
(serves 2)

6 to 8 oz of tempeh
2 cloves garlic, minced
2 T Braggs (tamari or shoyu will work, too)
2 whole wheat tortillas
1/2 an avocado
1/2 c cucumber, sliced
1/2 c tomato, diced
6 kalamata olives
1/2 c red onion, diced
1 cup spinach, chopped into bite-sized pieces
2 T tahini

Dice the tempeh into cubes and mix with minced garlic and Bragg's. Place onto a lightly oiled sheet pan and bake at 350 F for 15 to 20 minutes, until nice and browned.
Warm the tortillas in a skillet until soft and pliable. Mash 1/4 of an avocado on each tortilla and spread evenly around. Add the baked tempeh, diced veggies, and spinach. Drizzle 1 T of tahini over the vegetables and wrap the tortilla shut. Place closed tortilla fold side down on a skillet over medium heat to toast, then flip burrito and toast on the other side to golden brown.
Serve warm...goes really well with some steamed broccoli! :)


The next night for dinner, I made one of my favorite recipes. This is the Indonesian Tempeh Stew from the Students' Vegan Cookbook. I am not sure if the sweet and spicy flavors and the awesome use of the sweet potato (one of my favorite foods!) makes this one of my favorite recipes, or the fact that it comes from my first all-vegan cookbook...either way it is awesome and I could eat it every single day! Especially when I serve it all nice and hot over a bed of quinoa...it doesn't get much better!!

Tonight's dinner was similar to something I made a few weeks ago: Tofurky Beer Brats! This time, I had them with braised red cabbage with onions, garlic, apples, and fennel seeds...and tons of saurkraut on top! Fermented foods will save the world. Paired with some oven-roasted potatoes and steamed broccoli, this meal was hearty and satisfying. If you haven't tried the Beer Brats yet, I highly recommend it...not too scary meat-like or anything! Check 'em out!

I am planning on doing some awesome baking this week...
I hope I can remember to post about it !