I’m sitting at my computer early on a Sunday morning catching up on emails. As it’s Father’s Day, I’m also thinking about what special meal I might make for dinner tonight. Hubby has some definite favorites, including these burgers. Oh and these burgers – okay, most burgers! But he loves any hearty meal that is tasty, whether a soup or casserole… and he also loves Mexican dishes. I got to thinking “what meal would he really like on Father’s Day… what would other dads really like?”
These Gimme Chimis from eat, drink & be vegan came to mind – I haven’t made them in ages. I hadn’t planned to post today, but since I was thinking about this recipe and realized it’s one you may not know about – here we are!
There are great flavors going on in here, but also wonderful texture. Though these vegan chimichangas aren’t deep-fried, the tortillas still become deliciously crisp on the seared edges, and then the filling is soft but also has some vegetable crunch. DO add all the spices! Even though you may think “really? … cinnamon? … cloves?” Yes! It’s a very small amount that contributes a wonderful depth of seasoning.
Of course, don’t forget that guacamole with these vegan chimichangas. Normally I don’t follow a recipe for guac. I typically just season up some mashed avocados with lemon juice and salt to taste. But, I’m including the recipe for this guacamole, because it’s a little special!
Enjoy these vegan chimichangas… gimme those chimis!
Vegan Chimichangas: Gimme Chimis!
- 1/2 - 1 tbsp olive oil or 1 tbsp water
- 1/2 cup onion finely chopped (1 small onion)
- 2 medium-large cloves garlic minced or pressed
- 1 tbsp chili powder
- 2 tsp dried oregano crushed
- 1 - 1 1/2 tsp chipotle hot sauce I use Tabasco brand, can use more for extra heat if you like!
- 1 tsp ground cumin
- ¼ tsp cinnamon
- 1/8 tsp ground cloves
- ½ tsp sea salt
- 1 ½ cups julienned zucchini or combination of zucchini and finely sliced green peppers
- ½-3/4 cup tomatoes coarsely chopped
- 1 14 oz. 398 m can pinto beans (drained and rinsed)
- ½ cup chopped tempeh or chopped tofu or another ½ cup beans of any type
- 1½ tbsp balsamic vinegar
- 4 10" whole grain tortillas see note
- 2 tbsp olive oil for frying, if you have a very good non-stick pan, you can skip the oil
- Accompaniments for serving: Lime wedges a must!, chopped cilantro or parsley, guacamole (see recipe) or chopped avocado, chopped fresh tomatoes, etc.
Heat the olive oil/water in a skillet over medium heat. Add onion, garlic, chili powder, oregano, chipotle sauce, cumin, cinnamon, cloves, and salt and let cook for 2-3 minutes, stirring occasionally. Then add the zucchini and tomatoes, and let cook another 5-7 minutes until the veggies have softened. Add beans and tempeh (or other choice), and stir through cooking for another 3-5 minutes. Finally, stir in the vinegar and remove mixture from the heat. Transfer mixture to a bowl or plate (scraping out all the filling from the pan) to cool a few minutes and then get ready to fill your tortillas (Preheat your oven to 425 degrees while preparing your chimichangas. Lay out your tortillas, and spoon ¼ of the filling in the centre of each, leaving an inch or two on the top and bottom. Bring the bottom edge over top of the filling, and begin to roll up the burrito, tucking in the sides as you go until fully rolled. Heat the olive oil in your skillet over medium-high heat and place the burritos, folded side down into the pan. Cook for a few minutes on each side to lightly brown and then either transfer chimichangas to a baking sheet lined with parchment paper, or if your skillet is oven-proof, then simply place your skillet in the oven. Bake for about 15 minutes. Remove and serve with any accompaniments you like! Serves 3-4.
Note: You can use 4 tortillas and make very large chimichangas, or use one or even two more tortillas to make them much thinner and less ‘stuffed’.
Guacamole con Alga Marina
- 1 ½ - 1 ¾ cups avocado cut in chunks (roughly 2 medium-large avocadoes, peels and stones removed)
- 1 - 1 1/2 tbsp freshly squeezed lemon or lime juice
- ¼ tsp sea salt a little scant
- 1 tsp kelp granules I use Maine Coast Sea Seasonings brand
In a bowl, combine all the ingredients (starting with 1 tbsp of lemon juice) and mash. Mash to desired consistency, keeping some chunkier pieces or mashing until fairly smooth. Serve, seasoning to taste with additional sea salt and lemon/lime juice if desired (you may want the extra lemon juice and a touch more salt if using the full 1 ¾ cups of avocado). Serves 4 or more (maybe 2 in my house)! 😀
- Note: Want to enhance this guacamole? I like it simple, as above, but you can certainly jazz it up and vary it from time to time. Some options include chopped fresh tomatoes (about ½ cup), a finely chopped shallot, a clove of garlic (finely minced or pressed), finely chopped cilantro (about 1/3 cup), a few pinches of cumin, or a combination of some of these ingredients.
- Note: Since avocado oxidizes quickly, it’s best to serve this soon after making it so the guacamole doesn’t turn brownish. If, however, you need to store it for an hour or more, see this post.
Do you have a special meal planned for Father’s Day? What are you making?
Ok, I’m off to get organized for Father’s Day as this post was totally unplanned! Enjoy your time with the special dad in your life today.