Julienne cut red onion – place strips in a plastic container with enough room for liquid
In a medium sauce pot, bring vinegar, water, salt, brown sugar, pickling spice, and bay leaves to a rapid boil. Pour over onions to cover.
Refrigerate immediately. Let pickle at least 2 hours before serving. Reserve for later.
Cilantro-Mint Chutney
Amount
Unit
Ingredients
1
bunch
Cilantro, stems included
1
cup
Mint leaves
1
medium
Jalapeno, seeds optional
1
tbsp
Minced ginger
1
tbsp
Minced garlic
1/4
cup
Lemon juice
1/2
tsp
Kosher salt
In a food processor, combine all ingredients. Blend until smooth. Serve cold. Reserve for later.
Curry Mashed Potatoes
Amount
Unit
Ingredients
1
lb
Yukon gold potatoes, peeled and cubed
1
tbsp
Olive oil
1
tsp
Kosher salt
3
tsp
Yellow curry powder
1
tsp
Granulated garlic
In a large sauce pot, boil potatoes until fork tender. Drain.
In the pot, whip the potatoes with the remained of ingredients until fluffy. Reserve for later.
Roasted Cauliflower and Chickpeas
Amount
Unit
Ingredients
1
head
Cauliflower – cut into small florets
1
can
Chickpeas – drained
1
tbsp
Olive oil
1
tbsp
Coriander
2
tsp
Cumin
1
pinch
Red pepper flake
1
tsp
Fennel seed
In a small bowl, combine the coriander, cumin, red pepper flakes, and fennel seed. Mix well.
In a large mixing bowl, mix the cauliflower florets and chickpeas together with olive oil. Add in the spice blend and mix well.
On a sprayed sheet/tray, roast the cauliflower and chickpeas at 400 degrees for 15 minutes, until golden brown. Reserve for later.
To Make the Burrito…
Lay out a 12-inch tortilla of your choosing (GF, vegan, wheat, etc.)
Spread a layer of curry mashed potatoes onto the tortilla followed by a handful of baby spinach.
Follow the spinach with a few pickled red onions, and roughly 2 ounces od the cilantro-mint chutney.
Roll into a burrito and press onto a pre-heated panini press or hot skillet if there is no panini press.
Cut in half and serve. More chutney can be added if desired.
Chef Matt Kershner Why I Love this Recipe “Fall is coming, and with it, the cold weather. This is a vegan take on an Indian classic street food—the Frankie burrito. It’s loaded with protein from the cauliflower and chickpeas, iron and potassium from the spinach, and tons of antioxidants and vitamins from the chutney. Also, it just plain tastes delicious! It’s the perfect vegan fall/winter go-to wrapped with love. It’s especially nice because it can be taken on the go for those busy nights!”
