Burrito Bol

My friend Clarissa (the most amazing cook that I know) just recently tried Chipotle for the first time last week. She LOVED it (just like I knew she would) and decided to make her own version at home. It turned out delish and she shared the recipe with me. Here's how it turned out:

Counter-clockwise from top left: Diced roma tomatoes, tofu marinated in taco seasoning, guacomole, brown rice, basil & avocado dressing, black & pinto beans, and shredded butter lettuce (middle)

And here it is all put together!

Guacomole Recipe:

2 avocados, diced
1/4 white onion, finely chopped
1/4 of a lime, juiced
1 roma tomato, diced
Salt & Pepper, to taste

Combine all ingredients in a bowl and lightly mash with a fork until nice & chunky.

Tofu marinaded with taco seasoning
1 package of extra firm tofu
Extra Virgin Olive Oil
1 lemon, juiced
1 package of taco seasoning

In a bowl, whisk the EVOO, lemon juice & taco seasoning until thickened. Cube the tofu into 1/4" pieces and toss lightly in the marinade. Let the mixture sit for atleast one hour.

Pour the tofu & the marinade into a saute pan and stir fry until heated through and serve.

Basil & Avocado dressing (for the brown rice)
1 avocado, diced
1 lemon, juiced
3/4 cup basil, lightly chopped
1/4 cup of water
3 tbsp extra virgin olive oil
salt & pepper to taste

Place all ingredients into a blender/food processory and blend until all ingredients are combined.

Black & Pinto beans
1 can of black beans
1 can of pinto beans
1/4 tsp cumin
1/4 tsp chili powder
1/4 garlic powder
salt & pepper to taste

Drain both cans of black beans and rinse under cold water. Add beans to a saute pan and add all spices. Stir fry until heated through & serve.

Garden update:
The veg & herbs are growing beautifully! See for yourself:

The spinach is freakishly big! The leaves are big as my hand!

The butter lettuce next to my tomato vine does a lot better than the butter lettuce next to the spinach. Check out that beaut!

The tomato vine is taking over! I kinda want the butter lettuce to die to give the tomato vine more room. Is that wrong?

I love my basil!

Savory Tofu Lettuce Wraps

It's almost been a month since I started planting herbs and vegetables and I'm so happy to say they are doing so well! I actually looked at my vegetables today and thought, how am I going to eat all of this?

When butter lettuce is mature and ready to be harvested, the leaves should form a tight ball. This usually takes months so until then, only the outer leaves can be picked, leaving the inner leaves to continue to form a ball. I didn't have enough to make a salad but it was the perfect amount for lettuce wraps. This time whole foods did not disappoint. Light, fresh, satisfying! Here's the recipe.

  Substituted the mint for basil and the green onions for garlic chives, all from the garden ofcourse

 Here it is again with ground chicken (some people don't believe a meal is complete without meat)

You start with the lettuce, add a tiny pile of rice noodles and top it with the tofu stir-fry. If the lettuce was bigger, you could roll it up like a burrito but since they're tiny, it was perfect for one bite

 My pile of young butter lettuce, rice noodles & hoisin sauce & limes for added flavor.