Because cooking up a storm in the kitchen doesn’t have to cost the Earth…
Welcome to our new veggie cooking feature brought to you by the awesome Mike Huddart. Each month he’ll be showing you that vegetarian cooking is anything but boring with his delicious and easy-to-make recipes. Bon appetite!
By Mike Huddart
Here’s a recipe that will have you flexing the guns, your face erupting with facial hair and, best of all, a dish worth crowning you the manliest vegetarian of them all. Okay, those things probably wont happen BUT this is a good, hearty wrap, perfect for lunches and dinners alike. Follow the recipe and enjoy… “DO IT. DO IT NOW!”
Sweet Potato Chilli Burrito Wholemeal Wraps
1 red onion
2 cloves of garlic
2 sweet potatoes
1 red pepper
1 tin chopped tomatoes
1/2 tsp cinnamon
200ml vegetable stock
1 tin kidney beans (400g)
2 1/2 tsp of chilli powder
2 tbsp tomato puree
120g wholemeal flour (for the wraps)
60ml water (for the wraps)
To make the chilli…
Add one tablespoon of oil to a medium to large pan and place on a medium heat on the hob. “GET TO THE CHOPPER” and slice the onions and garlic. I have my garlic chunky and the onions finely sliced.
Peel 2 sweet potatoes then dice into 1cm cubes approx. Add the onions and garlic to the oil and leave to soften. Remove the stalk and seeds from the pepper and dice. Mix the hot vegetable stock and diced sweet potato into the pan and leave to simmer for 3-4 minutes.
Now add the tinned tomatoes, all the spices, the dices red pepper and tomato purée. (Season well with salt and pepper). Leave this to simmer with a lid on for 30 minutes on a low heat stirring occasionally. You want the chilli to have a thick almost sticky consistency.
When the chilli is almost ready, mix 80g of couscous with 120ml of boiling water and stir using a fork. Allow to stand for around six minutes. This is the perfect time to make your own wholemeal tortilla wraps. If not, you could break out some squats and work on those glutes!
To make the wraps…
Mix the flour and water together in a bowl. Knead the dough for a few minutes. It should become smooth and no longer sticky. (Add a little flour if it’s too wet or a little water if too dry). Leave the dough for around 30 minutes, this allows the gluten to relax and stretch easier.
Split the dough into four equal pieces. Lightly flour your work surface and roll the dough to around 2mm thick. (For more texture you can use fine polenta when rolling out). Heat a large frying pan on the hob and place the rolled out dough in. The tortilla should bubble and it’s done when there are patches of brown. Place the cooked wraps into a tea towel until you’ve called all four. This will keep them from drying out. Now you’re ready to wrap…
I had picked out a nice ale (a Duchy Organic Old Ruby Ale in case you were wondering) to compliment the chilli but cooking was thirsty work and I drank it before the chilli had finished. I don’t have any pictures. You’ll just have to use your imaginations.
Here comes the science bit…
GC articles show you one of four ways (the one in bold) to live greener…
Images: Mike Huddart.