I was a vegetarian for three years before I started slowly implementing meat back into my diet. My choice was that I was working out more and having a really difficult time getting enough protein, and I already have a high metabolism. I can't say that I eat a ton of meat, but since dating Bryon (who is NOT vegetarian) I sort of had to accommodate both of us. I was happy to take on the job of cooking meatless dinners, and Bryon suggested try meat-less Monday's.
For all you carnivore's, before you bash my meatless Monday's I want to explain the benefits of it. Everyone (almost) has cooking with meat down to a T. We all know how to cook a chicken, a rack of ribs and so on, but what I love about meatless meals is how much integration of other proteins there is. Spices, and veggies and beans and lentils...ingredients you would never think of including or pairing together, AND you are still getting enough protein in your meals. The plus side to this, is that you can always prepare one of these veggies meals and include meat in them in the future. To me, meatless Monday's are another way to learn how to cook with ingredients you wouldn't otherwise use.
Anyway, I'm sure you want to get to the good stuff! The photo above was taken the night we made chickpea broccoli burritos. They were pretty tasty and really easy to make. The recipe is from my favourite Thug Kitchen, and here it is below:
1 large yellow onion
1 medium red bell pepper, seeded
1 large broccoli crown (10 to 12 ounces)
3 cups cooked or no-salt-added canned chickpeas (from two 15-ounce cans), rinsed and drained)
3 tablespoons olive oil
1 to 2 tablespoons low-sodium soy sauce (may substitute tamari or Bragg's Liquid Aminos)
2 teaspoons chili powder, or more as needed
1 teaspoon ground cumin, or more as needed
1 teaspoon mild smoked paprika (pimenton), or more as needed
1/2 teaspoon ground coriander (may substitute more ground cumin)
Freshly ground black pepper or ground cayenne pepper, or more as needed
4 cloves garlic, minced
6 to 8 burrito-size flour tortillas
Baby spinach leaves, for optional garnish
Sliced avocado, for optional garnish
Chopped cilantro, for optional garnish
Fire-roasted salsa, for optional garnish
Preheat the oven to 425 degrees. Have a large rimmed baking sheet at hand.
Chop the onion, red bell pepper and broccoli into chickpea-size pieces, placing them in a bowl as you work. Add the drained chickpeas, then the oil, soy sauce (to taste), chili powder, cumin, smoked paprika and coriander, tossing gently to incorporate. Season with black or cayenne pepper to taste.
Spread the mixture evenly on the baking sheet. Roast for 20 minutes, then stir in the garlic. Return to the oven and roast for 15 minutes. With about 5 minutes of oven time left, you can wrap the stack of 6 to 8 tortillas in aluminum foil and place them in the oven to warm through.
Squeeze the juice from one half of the lime evenly over the roasted vegetables. Taste, and adjust the seasoning as needed.
Lay half of the warm tortillas on a work surface. Divide half of the vegetable mixture evenly among them, spooning a pile at the center of each tortilla. Add some or all of the optional garnishes before you fold the burrito, tucking in the open ends as you go. Repeat with the remaining vegetable mixture, optional garnishes and tortillas.
Serve right away, with wedges of the remaining lime half.