Tofu, Avocado and Borlotti Bean Burrito

Last night I made a really scrumptious Vegan Burrito with scrambled tofu, borlotti beans and avocado. If I'm honest I wasn't sure how it would taste, but these ingredients combined with some spices and lime make for a really healthy and filling dinner.

Tofu, Avocado and Borlotti Bean Burrito
(serves 4)

For the beans:
1 onion finely chopped
1 tin of borlotti beans (400g)
1tsp ground cumin
1/2 tsp paprika
100ml of vegan vegetable stock (£1.25 for 8 cubes from Ocado)
1tsp tomato puree
1 tbsp dried parsley
Salt and black pepper seasoning-for the salt I use Himalayan Rock salt which has no toxins, sugar or chemicals found in everyday table salt, plus the added benefits of 84 minerals! (£4.19 500g from Ocado)

For the tofu:
Around 250g, about half a block of Cauldron tofu (£1.50 for 396g from Ocado)
1tsp garlic powder
2 tsp ground turmeric
2 tsp dijon mustard
1/4 tsp cider vinegar
Salt and black pepper

For the avocado:
1 medium avocado peeled and diced
Juice of 1 lime
1 tbsp of dried coriander leaf
1tsp olive oil
Salt and black pepper

For the wraps:
Although I am not gluten free, I do try to include gluten free, vegan products where possible. 
For this recipe I used BFree Gluten free wraps that are just as tasty and also only 99 calories per wrap (£3.50 for 6 from Ocado). They are obviously a lot more expensive than 'ordinary' wraps and so I don't always use them, but they do make a nice gluten and wheat free alternative whilst watching the calories!

Start by preparing the borlotti beans: combine the spices, puree and vegetable stock whilst frying the onions in a small saucepan till they are soft and translucent. In the meantime, drain the tofu and scramble using either a fork or masher. Add the spices to the tofu and shallow fry in a separate pan. Add the borlotti beans and vegetable stock to the onion and leave to cook through on a low-medium heat. Prepare the avocado with the seasoning and oil. I like to make my avocado a bit smooth and therefore mash mine with a fork, but you may prefer to just leave it diced. Once the beans and the tofu are heated through, serve with the warm wraps and a side salad. A nice option is heating the wraps on a frying pan for a slightly toasted version. Why not try adding some hot sauce and vegan sour cream to your burrito!

Est. calorie intake for 1 burrito minus any cooking oil-300 calories.

First Post, First Recipe

So this is the first post, it was always going to be a bit tricky-where do I start? What do I talk about?
Well, maybe I'll just start with a yummy, healthy and cheap dinner that I made the other night. I didn't make every single thing on the plate from scratch, but that's my aim with this blog-realistically a lot of families don't have time to make everything from scratch, whilst being healthy, whilst staying within a budget. I like to find a nice balance between the two!

Pudla pancake with falafels and mixed veg
(serves 2)

For the pancake:
165g chickpea (gram) flour (£1.39 for 1kg from Ocado)
1/4 teaspoon baking powder
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 spring onion finely chopped
1 tbsp dried coriander
pinch of cayenne pepper
pinch of dried chili flakes
plenty of salt and black pepper
juice of 1 lemon

Veg:
Chopped chestnut mushrooms (250g) seasoned with 1tsp of ground cumin and 1/2 tsp of garlic powder.
250g of frozen mixed grilled vegetables (£2.49 750g from Ocado)

4 (or more) Goodlife Gluten Free Falafel-(£1.99 280g from Ocado)

Combine all of the above ingredients into a stand mixer if you have one or mix well the good ol' fashioned way by hand and spoon! For frying, I used an Electric Pancake Maker as it's easy to use, quick to clean and doesn't require a lot of oil for frying but obviously a frying pan is just as good. Place a teaspoon of sunflower/coconut oil on the fryer or the frying pan and empty the mixture onto the pan. Don't be surprised if it doesn't form a perfect circle, it's not meant to and after all, it's the taste that's more important! Leave the pancake to fry on one side for about 5 mins on medium to high heat.
Meanwhile fry the mixed veg and mushrooms in 2 separate pans, again with a little sunflower/coconut oil. Cook the sweet potato falafels in an Air Fryer or oven for around 15 minutes. Total cooking time for everything should be around 10-15 minutes. After 5 minutes, flip the pancake over, this should be easy to do with a spatula as the pancake would have already solidified and should be forming a dense texture. The end result should be slightly golden on the outside but fluffy on the inside.
Serve the pancake with the falafels and a portion of each vegetable mix and voila! I like to have the pancake with a bit of sweet chili sauce next to it also :)

Est. calorie intake for 1 person minus any oil used for cooking with 2 falafels-400 calories.