Meatless Monday Recipes: Bok Choy Burrito courtesy of inSHAPE

As the weather gets warmer and spending time outside or out and about becomes more important, healthy finger foods should dominate your dinner plate. For lots of us, this means sandwiches and wraps. However in the interest of better health through more veggies, we selected hearty bok choy as our foundation for a tasty vegan burrito!

Advertisements

As the weather gets warmer and spending time outside or out and about becomes more important, healthy finger foods should dominate your dinner plate. For lots of us, this means sandwiches and wraps. However in the interest of better health through more veggies, we selected hearty bok choy as our foundation for a tasty vegan burrito!

Note: Though we only used the greenest part of each stalk for this recipe, we saved the base of the bok choy for a chilled pea soup that we are making next week.

Ingredients

  • 5-6 large bok choy leaves, thoroughly washed
  • 1/2 cup bulgur wheat
  • dash of salt
  • 1 cup soft white beans
  • 1/2 tsp soy sauce
  • 1/2 tsp ground pepper
  • 1 large garlic clove
  • 1 fresh tomato, diced
  • 1 small cucumber, diced

Preparation

NOTE: This is such an easy way to cut bread/tortillas from your plate, and it is just as tasty! You can also substitute other large leafy greens in for the bok choy (chard would be awesome), and other toppings might tickle your fancy so use the recipe as an outline. No need to follow it to the “t.

In a small sauce pot, over high heat, bring one cup of water with bulgur and salt to a boil then quickly reduce to a simmer. Add a touch more water if you need to soften it up, but don’t let the grains burn. It takes a mere 20 minutes to get to al dente, which is perfect!

In a food processor or blender, add beans, soy sauce, pepper, and garlic and puree until smooth. If the mixture is too thick, feel free to add a little water to loosen it up. You want a puree not a paste. Once the bulgur is cooled a bit, fold the puree into the bulgur and set aside.

In a large pot, bring a 1/2 inch of water to boil and drop the bok choy leaves, in a sieve or collander, into the pot. Cover it and steam the leaves for 1-2 minutes. Do not leave them in for longer than 4-5 minutes or the leaves will fall apart. You want them to be pliable. Theoretically, you could use them raw, but we found that a slight steam helped keep the final product together. Plus it brings out an earthiness to the dish. Run them under cold water and dry out for about 10 minutes.

The last prep step is to dice and mix together some tomato and cucumber. Onions, avocado, red pepper, and other veggies are excellent options. To plate, simply dab the bulgur/puree mixture in a line on the bok choy leaf, top with veggies, roll up the leaf, and dive in. It is a bit messy, but you will not regret it.

Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s