Beans and Greens

Last night, I celebrated St. Patty's Day with some friends at Celtic Crossing, a little Irish pub in Midtown. But first, I threw together a quick Soybean Burrito:



I got the idea for Soybean Burritos from The New Farm Vegetarian Cookbook. I seasoned the soybeans with chili powder, cumin, onion powder, and a little nutritional yeast. They suggested making your own tortillas, but I really didn't have time for all that. After all, green beer was waiting (I gave up beer recently after reading Skinny Bitch, but it was a special occasion).



I piled a whole wheat wrap with beans, Follow Your Heart Monterey Jack vegan cheese, diced tomato, black olives, spring mix, and Wild Oats Mango Peach Salsa. I'd planned on adding avocado as well, but when I cut my avocado open, it was all nasty and black inside. Ew! I was pretty upset about it, but I could barely close the burrito as it was so the avocado situation was probably for the best.

On the side, I steamed some Broccolini:



I love, love, love Broccolini. It's so much more tender than regular broccoli, and I rarely see it in the grocery store. When I do, I always scoop up a bundle. In case you've never tried it, Broccolini is a hybrid of regular broccoli and Chinese chard. It tastes and feels a little like a cross between asparagus and broccoli. I steamed it in my bamboo steamer and seasoned with a little sea salt and black pepper. So simple.