VEGETARIAN BURRITO BOWLS

It snowed last week, yet I got a sun burn over the weekend. Oh how I love Spring!

I always feel slightly confused this time of year. I never know what coat to wear, whether to pack my umbrella with me when I leave for work, or what meals I feel like eating. My body still craves warm winter comfort food, yet is totally tantalized by images of fresh spring produce. That's where this burrito bowl comes in. Comfort from the mexican-style rice, warmth from the spicy beans, and fresh spring crunch from the slaw. A perfectly harmonious combination that we've been eating on repeat around here lately. I hope you enjoy it as much as we do.

WINTER GREENS + CITRUS SALAD

Apparently the few weeks following Christmas and New Years are supposed to be all about salads, juices and holiday cleanses. Well, clearly I missed the memo, because this past week was anything but. Toronto temps dropped far (like farrrrrr) below zero, there was a wind so viscous that walking to work required 2 pairs of pants, and our trusty ol' furnace crapped out. Brrrrrrr

That being said, salads were the last thing on my mind. Instead, there was a massive pot of soup, bowls filled with dal, and consecutive couch nights with a glass of bourbon and ashrod's new book. When the temperatures finally let up yesterday (for all of 24 hours), there was salad - this salad - colourful winter greens, doused in wintery citrus flavours.

BAKED BLACK BEAN AND CABBAGE PATTIES WITH A CILANTRO, LIME + CASHEW CREMA

All I've wanted all week is to throw on my sweats, and curl up in a ball on the couch under a warm blanket. Possibly with a cup of tea, and definitely with a freshly baked cookie. Fall has officially landed.

The cooler temps have me craving warm lunches - goodbye large bowls of greens, and hello the need to use the office microwave. We had an abundance of cabbage leftover from last weekend's coleslaw. I thought about roasting it, but patties seemed like the way to go -- packed with texture, flavour and tons of warmth. Perfect for these chilly days as the seasons begin to change. Happy weekend!

BAKED BLACK BEAN AND CABBAGE PATTIES WITH A CILANTRO, LIME + CASHEW CREMA // makes 8 patties

The patties pull together fairly quickly, but the cashews need to soak for an hour before making the crema - try to make it ahead of time (if you can).

Preheat oven to 400.

Ingredients:

1 cup grated/shredded cabbage (roughly 1/4 of a cabbage)
1 can black beans, rinsed and drained
2 green onions, sliced
1/4 cup cilantro, chopped
1 egg
1/4 cup flour
1 T flax meal
1/4 tsp cumin
1/4 tsp smoked paprika
1/4 tsp cayenne
pinch of salt
neutral oil, for drizzling

cilantro, lime + cashew crema (adapted from With Food + Love)//
1/2 raw cashews, soaked for an hour
1 cup fresh cilantro
1/2 cup nut milk
juice from 1 lime
pinch of s+p

What to do:

To make the crema, combine everything in a blender or bullet until smooth.*

Using a grater or food processor fitted with the grating blade, prep the cabbage and set aside.

In a large bowl, use cleans hands or a fork to smash the black beans. You want them smooth, yet still a little chunky. Add the cabbage, green onions and cilantro and stir to combine.

Continue to add the egg, flour, flax, salt and spices. Mix everything together.

Line a baking tray with parchment paper. Divide the mixture into 8 equal parts. Roll each piece into a ball and gently flatten onto the baking sheet to create a patty. Continue with all 8 pieces. Drizzle the tops of each patty with a touch of oil.

Transfer to the hot oven and bake for 20 minutes, rotating the pan after 10.

Remove from the oven and serve warm with a heaping scoop of crema and a side of roasted sweet potatoes or rice -- to soak up all that extra, delicious, sauce. YUM.


*note: I don't have a high speed blender, and as such, my sauce wasn't exactly 'smooth'. Honestly though, I didn't mind the extra texture at all -- a chunky sauce never hurt anyone.