As VeganMoFo rolled into day five, it bumped into my birthday! Despite having to work, it was a wonderful day full of awesome gifts and kind sentiments from friends all around. I am super-excited to have been gifted a copy of two vegan books: Thanking the Monkey: Rethinking the Way We Treat Animals (a well-reviewed and witty encyclopedia of animal rights), as well as a copy of Mistress Ginger Cooks. (See, I told you I have a cookbook addiction!) I also received a lovely vegan-friendly messenger bag to carry them (and my writing implements) around in. It’s like a super-happy-rainbow-vegan-love fest over here!
Of course, one of the best parts of the day was coming home to have my husband cook up a vibrant vegan dinner while I relaxed. I requested the Veggie-Sizzle Burritos from Eat, Drink, and Be Vegan, because they’re fairly easy to throw together and they cook up beautifully.
Onions are sauteed in a bit of olive oil with chili powder, paprika, salt & pepper, followed up with the addition of Portobello mushrooms, zucchini, bell peppers, pinto beans, and tamari. Try not to eat it straight out the pan! Instead, wrap it up in whole wheat tortilla, sprinkle with vegan mozzarella, and bake for 15 minutes. The tortillas crisp up nicely in the oven to surround the bold, saucy veggies. The addition of cool, creamy guacamole takes it up another notch. The best part, of course, was that I didn’t have to work to make it!