Rawsome Vegan Burritos with Guacamole
Our favorite recipes for guacamole and raw burritos follow, so prepare for a fiesta of flavor! Ideally, the ingredients for these recipes should be all organic and locally grown for the best fresh taste.
- 1 cup chopped mushrooms (I like crimini and shiitake mushrooms, or whatever is locally available)
- 1 diced red or yellow bell pepper
- 2 cloves garlic
- 1/2 a jalapeÃ±o, diced finely
- 1 small diced tomato
- 1/2 a small diced onion
- 1/2 cup fresh corn kernels
- 2 Tbsp. black olives
- 1/3 cup shoyu soy sauce
- 1 teaspoon minced ginger
- 2 Tbsp. olive oil
- 1 - 2 Tbsp. each of chopped fresh herbs: cilantro, basil, rosemary, and oregano are good choices
- a few dashes of lime or lemon juice
- dashes of cumin or chili powder, if desired
- zucchini, cut in a spiral cutter or with a vegetable peeler into thin strips
- 10 - 12 large cabbage or lettuce leaves (whatever is locally available)
- several dallops of guacamole
- sprouts and hemp seeds to top (I like sunflower or clover sprouts the best)
- 2 - 3 avocados (about 2 cups)
- 1 tablespoon olive oil
- 1 - 2 cloves minced garlic
- 1 - 2 diced green onions
- 1 teaspoon minced jalapeÃ±o
- 1/3 cup chopped cilantro
- 1/2 a tomato
- lime juice to taste
- dashes of salt, cumin, chili powder, and cayenne to taste
- Chop all vegetables (except cabbage) and mix all ingredients together except the zucchini, guacamole, sprouts and cabbage (just set these aside). Add more shoyu or lemon juice if more marinade is needed. Let vegetables marinate for at least 15 minutes. When you're ready to eat, use large cabbage or lettuce leaves as the tortilla and wrap them around the marinated vegetables and zucchini. Top with guacamole and sprouts, or even salsa, if desired, and enjoy!
- Sprouted grain tortillas may be used in place of the cabbage leaves, and they tend to allow for larger burritos. You could also add sprouted beans and/or grains for added protein. You can sprout beans and grains by buying them whole, in bulk preferably, soaking them overnight, and then leaving them in a strainer or sprout bag over a bowl for several days (be sure to rinse them each day). They should start to sprout little tails, use them when the tails are about 1/4 to 1/2 inch long. No need for cooking!
- Scoop out the avocados into a medium bowl. Add the olive oil and mash avocados with a fork or potato masher. Whip until light and smooth. Fold in remaining ingredients and stir well. Adjust to your tastes. This makes a great chip dip, but be sure to save some for the burritos!