So I have some confessions to make.
- Even though I love to cook I have never taken my dslr out to photograph myself doing it.
- I have no idea how to style food.
It’s true. Both of them. When I first switched to a plant based diet I found a lot of inspiration from the community on instagram and youtube. I loved the idea of sharing food I was making to better educate people on what real plant based eating could look like. I basically learned how to cook thanks to instagrams community alone.
That being said I used to document my food with crappy cell phone pictures in ill lit situations. and I loved it. I’ll admit I loved it. Until one day I actually looked back at what I was producing and though. AH. NO. and stopped doing it.
Mainly in part to the fact that our apartment, for all I love it, is really poorly lit. The light in the kitchen is really awful and I’ve never felt overly compelled to try to make it work.
I guess until last night that is. Lately I have been really trying to expand myself creatively. I love taking photos of nature, I love going to six mile cypress and other parks but I’ll be honest. I found myself getting bored. I wasn’t really challenging myself, just doing the same comfortable thing day after day.
I’m feeling like my creative energy levels are restored after some pinterest diving for inspiration and I feel like I’m ready to go back out and try some new things.
So back to last night, as I was pulling out all the ingredients for dinner I decided… “You know what. let’s photograph this” and I got pretty into it. Even in my poorly lit kitchen, which I realize I will learn how to work with. So no, I’m not turning into a food blog but I DID get the idea that I would post my variation of this recipe after taking the photos. Because well Why not.
This recipe is an adaptation of “Thug Kitchen: eat like you give a F**k” Chickpea Burritos (I’m very aware of the controversy surrounding this book, it was given to me as a gift and I’m not about to lie and say none of the recipes were good coming out of it.) I like mine more honestly otherwise I wouldn’t bother sharing. Even though I don’t know how to write a recipe so bear with me okay.
Onto the recipe but first,
#1 preheat the oven to 425 degrees F.
For this recipe you need:
1 bell pepper
1 yellow onion
a head of brocolli
(I used a handful of frozen /shrug)
also, I personally really REALLY love onion.. I can’t get enough of it. For real.
That’s why I add a shallot, if you’re not really big on onions you can skip the shallot.
you want to cut all these ingredients up into small “chickpea sized” bites.
Once everything is cut up, throw it into a bowl with a can of drained and rinsed chickpeas. (If you’re like omg ew canned beans give me gas no way. You can rinse the chickpeas and get rid of the aquafab- the liquid they are sitting in which in most cases is what causes a lot of gas. This goes for any canned bean you buy, rinse them seriously)
Once everything is in a big bowl you want to add your wet ingreidents and seasonings. This is what I use for seasonings but I suggest you adjust where you need to (or don’t my version is delicious).
3 Tbsp Olive oil
3 Tbsp Tamari/Liquid Aminos
3 Tsp Dark Chili Powder
2 Tsp Cumin
2 Tsp Paprika
1/2 Tsp Black Pepper
a dash of celery salt
Lay out your mixture on a rimmed baking sheet.
To avoid mess I put down parchment paper.
Put it in the oven for 20 minutes.
and while it starts to cook grab some garlic, I grabbed 6 cloves, again like with the onions, I LOVE garlic (I must smell really bad honestly Onion AND garlic lover in the house)
(I spent 15 of the 20 minutes wrestling with the stupid skins of the garlic am I the only one who is garlic challenged)
Dice that garlic up and set aside.
After 20 minutes you want to pull the chickpeas out of the oven, mix them around, and then top them with that diced garlic. Then slip it back into the oven for 10-15 more minutes. (check after 10 you don’t want your chickpeas to dry up and turn crunchy.)
While the mixture finished cooking I made a side of yellow rice and peas but do what you will. I love rice and peas.
When it’s time, pull the mixture out of the oven and for the love of your FINGERS let it cool for 5-10 minutes.
Thennnnn if you’re me and don’t wrap the best burrito you rope your partner in to do it for you. Or you know if you’ve got boss burrito skills do it to it.
quick pause: how cute is my burrito roller, pretty damn cute.
So here’s where we totally messed up. We were getting hungry and we rushed to finish. NORMALLY, I would put in some lettuce or spinach, sour cream, Salsa (I’m VERY allergic but I hear avocado is really yummy inside). Whatever you like. It’s a burrito. Fill it with the fixings you enjoy.
I think this was one of the very first vegan recipes I found and tried to make and it actually worked. And over the past two years almost I’ve made it a bunch of times improving on it as I went. So hopefully if you make it you’ll like it too.