Thank God for an overcast day. Well, it has been going in and out but it is much cooler. This morning I had a chance to meet up with Elaine from The Italian Dish at our local Farmer's Market. We found out a few days ago that we lived in the same area and never knew. How wild is that? She has an amazing blog with beautiful pictures and recipes. We both walked around the market wondering what tantalized usand what would inspire our dinner.
It was nice to chat while we decided what fruits and veggies to buy. I know that my veggie department has been dwindling so I knew I had to pick up some greenery. The seedless cucumbers called my name, so I bought 2. The green leaf lettuce also looked great so I bought a head along with some swiss chard. I am thinking of making a swiss chard lasagna tonight. Sounds great eh?
The fruit choices looked amazing.
I had to refrain because I still have lots of blueberries and cherries at home to consume. Don't you find it hard not to buy fresh produce when it is just staring at you so beautifully?
I also bought some great small red peppers. They look ideal for stuffing!
The kholrabi looked wonderful but I know I still had 2 at home.
Speaking of kholorabi, I had 2 purple kholrabi that I bought from the Holland Farmer's Market a while back and I used them in a meal last night.
Has anyone else ever eaten this veggie?
I was first introduced to it while in Germany and I ate it raw. It was crunchy and tasty and best when sliced straight from the fridge.
Last night was a quick meal that required hardly any cooking at all. I had prepared some baked beans the previous night that had been refrigerated and I made a quick slaw using carrots and kholrabi.
What are the benefits of kohlrabi? It is a German turnip and is in the same family as wild cabbage. It almost tastes like broccoli stems. If you have ever made a slaw with broccoli stems, then you will have no problem loving the flavor of Kohlrabi slaw. This vegetable is high in fiber and a great source of Vitamin C and potassium.
Last night's meal was FULL of fiber and a well-combined meal. I picked up some low-carb wheat tortillas which had more fiber as well. Once I warmed up the beans, I added it to a warm tortilla and topped it with the kohlrabi slaw and wrapped it up and sliced it. Dinner was served.
The baked beans were also a very easy recipe and full of flavor. I used canned beans for a quicker meal but I will make crockpot baked beans next. Make this for lunch or for a quick dinner because there will be little clean up. Enjoy!
Cowboy Energy Burritos
makes 6 burritos
6 large burrito tortilla or wraps ( I used Tortilla Factory Low Carb Whole Wheat Tortillas)
1 baked beans recipe
1 kohlrabi-carrot slaw recipe
Baked Beans recipe:
adapted from All Recipes
2- 15oz cans Northern white beans or Navy beans, not drained
1/2 cup vegan bacon, turkey bacon, or bacon w/o nitrates
1 red onion, finely diced
3 Tablespoons molasses
1 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/4 cup ketchup
1 tablespoon vegan Worcestershire sauce
1/8 cup brown sugar
1/4 cup water
In a medium pot, cook bacon on medium heat for 5-7 minutes. Add the red onions and continue sauteing for another 5-7 minutes. Add the beans and the rest of the ingredients and simmer for 20 minutes until the mixture has thicken. Stir often so that the beans will not stick to the bottom of the pot. Remove from oven and cool. Can use the same day or store to use the following day.
The slaw does not have a lot of ingredients because beans have a lot of flavor. The slaw adds a contrast to the burrito and adds more fiber and veggies to the dish.
2 Kohlrabi, purple or green, peeled
4 carrots, peeled
2 Tablespoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
First, make sure to peel the outer layer of the kohlrabi, so if it is purple, peel all the purple layer to get your veggie. Same with the green kohlrabi. Cut each in half.
In a food processor, use the grater option to shred the carrots and kohlrabi. You can also use a hand grater if you do not have a food processor.
Puree your avocado, or mash it and mix in the spices and apple cider vinegar until well blended. Add the avocado mixture to the slaw and mix well. The avocado subs for the mayonnaise and oil that regular slaws ask for.
Warm your tortillas and baked beans. Take 1 tortilla and add 1/4 cup of beans to the center portion of the tortilla.
Top with a 1/4 cup of slaw.
Wrap the sides of the tortilla towards the middle and then start folding the tortilla from the bottom to top to make a burrito. Slice in half and enjoy!