You know when you put something off for so long that the sheer thought of starting it gives you anxiety? Yeah, well that’s what happened with our basement. After piling everything up in the middle to paint the walls, we just let it sit there, slowly letting it all get covered in dust and sawdust. Need to cut a piece of wood? Do it in the basement! Want to come on in with your muddy shoes? Come on in! Needless to say, the basement slowly turned into a disaster that we just avoided. I can’t tell you how many times I stepped over things to get to the laundry room and didn’t think twice about it. Well, Sunday we decided it was finally time to tackle our ever growing mess, but before we started this huge undertaking I knew I was going to need to consume something with substance. My regular fruit and oatmeal just wasn’t going to cut it.
Breakfast burritos to the rescue! I normally stick to my old standby of tofu scramble wrapped up with some hot sauce but it was time for a change. That change consisted of potatoes, cauliflower and veggie sausage, and friends, let me tell you, change is good. The veggies are cooked in a fire roasted tomato and chipotle mixture, so the burritos have a little bit of a south western flair but then you add some oregano which changes up the flavour in a tasty way. The burritos were hearty, flavourful and filling, the perfect thing to start a day of activity…preferable an activity that’s more fun then the one I partook in. I loved these with a little bit of Tofutti sour cream and some Franks Red Hot, don’t worry I tested the burritos before I smothered them in hot sauce. The vegan cheese is optional but I’ve now had them both with and without, and I much prefer them with, but your taste your preference.
Well we didn’t finish the basement but we did manage to get a huge chunk done (hooray). Guess that means I’ll be requiring another awesome breakfast to keep me going next weekend.
Cauliflower & Potato Burritos
Makes 8 burritos
Adapted from Vegetarian Times (June 2011 issue)
- 1 15-oz can fired-roasted diced tomatoes
- 1-2 chipotle chile in adobo sauce, finely diced
- 2 cloves garlic, minced
- 2 teaspoons canola oil
- 1 small onion, chopped
- 3/4 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 2 1/2 cups small cauliflower florets
- 1 cup yukon gold potatoes, cut into 1/4-inch cubes
- 227g pkg breakfast patties, chopped
- salt and pepper, to taste
- 3 tablespoons cilantro, chopped
- 8 4-inch flour or whole wheat tortillas, warmed
- 1 cup cooked brown rice
- 1 cup grated vegan cheddar cheese
- Non-dairy sour cream