It's oil free week! I have good news and I have bad news. Let's start with the downer. One of the common mistakes that people make when transitioning to a plant based diet is increasing oil consumption. Olive oil, coconut oil, sesame oil, vegetable oil, too much vegan mayo, and vegan butter. Oil oil oil! Guess what? Vegans can still be chunky! Vegans can still get heart disease, type 2 diabetes, and other lifestyle caused health problems. Excess oil is one of the reasons for this.
Now don't get me wrong. I am not a raw food ninja. Nor do I claim to have perfect eating habits. It's easy to eat oil heavy foods because it's ingrained in our evolution. We evolved heavily in an environment that was prone to food scarcity. "Man eat fatty food so man don't starve when food dries up or gets frozen," said in best prehistoric accent manageable. But guess what my friends, we are not going to starve. Calories abound in this country. So just because it's rich and buttery and delicious does not mean that we need to eat it 3 times per day! Hence the oil free week; I wanted to bring awareness to the amount of oil we consume daily. And to provide yummy meals without added oil. Anyway....enough words. Let's get to the good news.
I LOVE burritos. And two nights ago, I had a vision, Korean BBQ Bean Burrito, with crunchy cabbage and sweet pineapple. Tangy Korean style bbq sauce and sticky rice make this twist on a burrito pretty dang good. We added a sriracha cheese sauce to the top, but thought it overpowered it a bit. Might leave it off next time and make nachos with it instead.
More good news....FIBER! This meal is full of it. Some benefits for increasing your fiber intake? Squeegie out your gut, potentially lose weight, avoid painful problems like constipation and diverticulosis, see into the future, befriend a unicorn! Ok, well I can't guarantee all of these. But you never know, fiber is a powerful thing.
On to the recipe!
Korean BBQ Bean Burrito
1 Onion, sliced into half moons
3 Cloves Garlic, minced
1 Small Box Mushrooms, chopped, stems removed
1 15oz can tomato sauce
1 C vegetable broth
1/4 C Korean BBQ Sauce (found in Asian section of most grocery stores)
1 Can pineapple
1/2 purple cabbage
2 Cups Sticky Rice
Optional: Cheese Sauce
1. Prepare rice according to package.
2. In sauté pan, add 1/2 cup of vegetable broth. Add onions and garlic. Cook until slightly translucent. Add mushrooms and other 1/2 cup of broth. Sauté until tender. Add tomato sauce, and bbq sauce. Turn down heat and let simmer.
3. Heat tortillas. Chop cabbage into bite sized pieces. Drain can of pineapple, rinse if it was packed with syrup.
4. Assemble and eat!