Bean burritos and more

by Scott Bell

It’s been almost two weeks since we’ve embarked on our experimental plant-based journey. I’ve had more ingredients to be inspired by, but also quite a few tricks and techniques to learn. Still, the quality and flavour of the food has been amazing, and we’re excited to continue on in the experiment.

Last night we made some bean burritos using nice organic dried black and pinto beans from Community Natural Foods, as well as homemade pico de gallo. The pinto beans in our slow-cooker on high for 8 hours made for some great refried beans!

Over the weekend we made a couple of delicious “fast-food” meals: baked falafel pitas and sprouted legume burgers:

I have much to learn when it comes to vegan burgers, but luckily Boon Burger Cafe was recently featured on You Gotta Eat Here, so I will be attempting to rip off as much as I can from them in the future.